When the crisp autumn breeze rolls in and the leaves start to turn, there’s one recipe that always makes its way to the top of my baking list—pumpkin bread. But not just any pumpkin bread.
This is the pumpkin bread recipe you’ll keep coming back to year after year. In fact, after countless soggy, flavorless, and sunken attempts, this version took nearly five tries to perfect.
The result? A moist, flavorful, warmly spiced loaf that practically tastes like fall.
This homemade pumpkin bread is everything you dream of during pumpkin season—packed with cozy cinnamon, nutmeg, ginger, and cloves, and bursting with pure pumpkin flavor in every single bite.
One slice and you’ll know exactly why it’s been a fan favorite for years. No more bland or dry loaves—this is rich, tender, and deliciously aromatic from the moment it hits the oven.
As soon as the batter comes together, it feels like a celebration of everything autumn. It’s the kind of recipe that makes you pause and take a deep breath just to savor the moment.
The warm spices awaken memories of pumpkin patches, cozy sweaters, flickering candles, and lazy weekends spent watching leaves fall outside the window.
And when it’s baking? The scent alone is enough to make anyone believe in the magic of the season.
What makes this loaf truly special is its balance—each element works in harmony. The pumpkin isn’t just there for color; it’s the star, giving the bread its soft texture and earthy sweetness. The oil ensures every bite is tender and moist.
The orange juice—yes, a touch of citrus—adds an almost unnoticeable brightness that lifts the entire loaf without ever competing with the pumpkin. And the spices? They wrap everything in a warm, familiar hug.
This isn’t just something you bake and forget. It’s the kind of recipe you share at family gatherings, wrap up as thoughtful gifts, or save for quiet mornings with a warm drink in hand. It’s simple, unfussy, and heartwarming.
And whether you enjoy it plain, dotted with chocolate chips, or topped with a swipe of cinnamon butter, each slice is a sweet reminder that fall is finally here—and it tastes amazing.
You might also love these cozy fall favorites: Classic Pumpkin Muffin Recipe & Christmas Pumpkin Spice Cinnamon Rolls Recipe - perfect companions to your autumn baking lineup!
Why This Pumpkin Bread is So Loved
From the first mix to the final bite, this recipe was built to be simple, flavorful, and unforgettably moist. No electric mixer needed. Just a few bowls, a whisk, and your favorite loaf pan. It’s approachable, comforting, and packed with the kind of flavor that makes people ask for the recipe after one bite.
Whether you're a seasoned baker or just diving into fall baking for the first time, this pumpkin bread makes you feel like a pro in the kitchen. It’s the kind of recipe that doesn’t just taste good—it feels good to make. You don’t need fancy techniques or special tools. Just a little time, a love for fall, and some basic pantry staples.
This pumpkin bread delivers on every level:
- Incredible pumpkin flavor – Not just a hint, but a bold, beautiful pumpkin presence in every bite, thanks to a generous helping of real pumpkin puree.
- Super moist texture – Forget dry, crumbly loaves. This one stays soft and moist for days, with a tender crumb that melts in your mouth.
- Warm, nostalgic spices – Cinnamon, nutmeg, ginger, and cloves work in harmony to create a flavor that instantly reminds you of crisp air, colorful leaves, and cozy evenings.
- A hint of magic – A splash of orange juice adds a delicate brightness that enhances the spice without ever stealing the show. It’s subtle but transformative.
- Versatility you’ll love – Keep it classic or make it your own. Add chocolate chips for a rich twist, toss in some chopped pecans for crunch, or spread on a pat of cinnamon butter when it’s warm from the oven.
And let’s talk about that smell. As it bakes, the scent wraps around your home like a warm blanket. It’s the kind of aroma that makes everyone wander into the kitchen, asking what’s in the oven. It’s fall in a loaf pan—comforting, nostalgic, and undeniably delicious.
The Ingredients That Make the Magic Happen
Every element in this pumpkin bread plays a purpose. It’s not just about flavor—it’s about texture, balance, and simplicity. Here’s why each ingredient matters:
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Pumpkin Puree – This is the soul of the bread. It adds moisture, flavor, and a rich, earthy sweetness. Use canned for convenience or homemade for a rustic touch. If you opt for homemade puree, just blot a bit of the moisture to avoid a soggy loaf.
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Vegetable Oil – Where butter might weigh things down, oil keeps the crumb light and ultra-moist. It’s the secret to that melt-in-your-mouth bite. Prefer coconut oil? That works too!
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Fall Spices – Cinnamon, nutmeg, ginger, and cloves. This spice blend is what gives the bread its warm, cozy essence. You can also use a ready-made pumpkin pie spice blend, but the homemade combo is hard to beat.
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Orange Juice – It might seem out of place, but trust the process. A small amount of orange juice adds acidity and lightens the texture without making the bread taste citrusy. It subtly elevates the other flavors in the most magical way.
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Chocolate Chips (Optional but Recommended!) – Pumpkin and chocolate are a surprisingly dreamy combo. Stir in a handful (or two) for little pockets of melty sweetness throughout the loaf. Not a fan of chocolate? Try chopped nuts or leave it plain—it’s perfect either way.
Whether you're baking it for yourself, your family, or as a thoughtful homemade gift, this pumpkin bread recipe is one of those rare gems that never disappoints. Make it once, and it’ll become a part of your fall traditions for years to come.
You might also love these cozy fall favorites, pumpkin everything muffin recipes:
A Fall Baking Staple
The best part? This pumpkin bread only gets better the next day. Just like banana bread, it becomes even more moist, tender, and flavorful as it rests—giving the spices and pumpkin a chance to fully shine. The edges soften, the crumb mellows, and suddenly, that second-day slice feels like a little slice of autumn heaven. That is… if it lasts long enough to see day two!
It’s the kind of treat that fits seamlessly into your fall rhythm. Wake up and enjoy it with a steaming cup of coffee or chai as golden light filters through the windows. Serve it warm with a little cinnamon butter or maple cream cheese at a weekend brunch. Or keep it simple and wrap thick slices in parchment to bring along on crisp afternoon walks or tuck into lunchboxes for a seasonal surprise.
Hosting a gathering? This bread looks just as beautiful on a rustic wooden board as it tastes on a plate. Add a few pumpkin seeds or a sprinkle of turbinado sugar on top before baking for that bakery-style finish. And if you’re gifting this season, a freshly baked loaf wrapped in parchment and tied with twine makes a heartfelt homemade present that everyone will appreciate.
No need for stand mixers or complicated techniques. This is accessible comfort food at its finest—simple ingredients, minimal fuss, and maximum payoff. Whether you're baking it on a lazy Sunday or as a quick midweek mood-lifter, this recipe delivers warmth, flavor, and that unmistakable fall feeling every single time.
So go ahead—bake it, slice it, savor every bite, and share the love.
This is the only pumpkin bread recipe you’ll need this fall—and likely every fall after.
INGREDIENTS
- 1 and 3/4 cups (219g) all-purpose flour1 teaspoon baking soda
- 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) brown sugar
- 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
- 1/4 cup (60ml) orange juice
- 2/3 cup (120g) semi-sweet chocolate chips
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
For the Glaze:
- 2 ounces (1/2 cup; 60 g) powdered sugar, sifted
- 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1/8 teaspoon ground cinnamon
- 1 ounce (2 tablespoons; 30 g) unsalted butter
- 1/2 ounce milk, any fat percentage (1 tablespoon; 15 g)
- 1/4 teaspoon vanilla extract
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RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F (177°C), making sure to place the rack in the lower third to help prevent the bread’s top from browning too quickly. Set aside a 9×5-inch metal loaf pan after greasing it with non-stick oil spray.
2 In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt by whisking them together. Set this aside.
3. In a separate medium bowl, whisk the eggs with both the granulated and brown sugars until well combined.
4. Add the pumpkin puree, oil, and orange juice, and whisk again until smooth.
5. Carefully pour the wet mixture into the dry ingredients and use a rubber spatula or wooden spoon to gently stir—it's okay if the batter is a bit lumpy. Avoid over-mixing. If you're adding chocolate chips, fold them in gently at the end.
6. Transfer the batter to the greased loaf pan and place it in the oven. Bake for 60–65 minutes, loosely covering the top with aluminum foil halfway through to prevent over-browning.
7. The bread is ready when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs attached.
8. Depending on your oven, the bread may finish baking slightly earlier or later than 60–65 minutes, so start checking for doneness every 5 minutes beginning at the 55-minute mark.
9. Let the bread completely cool in the pan on a wire rack before taking it out and puring the glaze.
10. For the glaze, in a small heatproof bowl, mix together the powdered sugar, salt, and cinnamon. In a 1-quart stainless steel saucepan or saucier, melt the butter over medium-low heat. Then, raise the heat to medium and let it simmer, stirring with a heat-resistant spatula as it sizzles and pops.
11. Keep cooking and stirring until the butter begins to foam less, the bottom browns slightly, and the milk solids turn a deep golden chestnut color—this takes about 5 minutes. Remove from the heat.
12. Pour the browned butter, including all the flavorful brown bits, into the powdered sugar mixture along with the milk and vanilla. Whisk until smooth and creamy. You should end up with around 3 ounces (about 1/3 cup or 80g) of glaze.
13. Carefully drizzle the glaze over the top of your pumpkin bread, letting it run gently down the sides. Allow it to set for about 10 minutes before slicing with a serrated knife and serving.
14. If not adding glaze, you can garnish the top of the pumpkin bread with powdered sugar.
15. To store, cover the leftover pumpkin bread and keep it at room temperature for 3–4 days or refrigerate for up to a week. (Better to store without adding glaze, you can add the glaze when serving.)
Tools That Make It Easier (and Prettier)
While this pumpkin bread recipe is wonderfully simple and doesn't require any fancy equipment, having the right tools on hand can make the process smoother, neater, and even more enjoyable.
Whether you're a weekend baker or just pulling out your mixing bowls for the season, these baking essentials will help you achieve bakery-style results right in your own kitchen.
Here’s what we recommend for the best pumpkin bread experience:
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9×5-Inch Loaf Pan – This is the gold standard size for quick breads. It gives your pumpkin bread that beautiful high-domed rise and bakes it evenly from edge to center. A metal pan works best for a golden, slightly crisp crust, while glass or ceramic may require a few extra minutes in the oven.
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Glass Mixing Bowls – Not only are they microwave- and dishwasher-safe, but they also let you see your ingredients mixing from all angles—no hidden pockets of flour or unmixed spices. Plus, they’re durable and look beautiful on your counter.
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Whisk – A good whisk helps incorporate air into your batter and ensures a smooth, lump-free mixture without the need for a mixer. It’s especially helpful when combining wet ingredients before folding them into the dry ones.
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Cooling Rack – Once your bread is done baking, letting it cool on a wire rack allows air to circulate underneath, preventing steam from getting trapped and making the bottom soggy. It also helps the loaf set properly before slicing.
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Rubber Spatula – Ideal for folding the batter gently and scraping down the sides of your bowl so you don’t waste a drop of that pumpkin perfection.
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Measuring Cups & Spoons – Precision matters in baking, especially with spices and leavening agents. A reliable set of measuring tools ensures consistent results every time.
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Parchment Paper (Optional but Handy) – Lining your loaf pan with a strip of parchment makes it easy to lift the bread out cleanly and keeps the pan pristine—less scrubbing, more snacking!
Investing in these tools not only simplifies the process but also makes baking feel more intentional and enjoyable. So, gather your gear, preheat the oven, and get ready to bake a loaf that looks as good as it tastes.
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