Pumpkin Bread Recipe

There’s something magical about the aroma of freshly baked pumpkin bread filling your kitchen. This moist, spiced treat is a perfect blend of warm cinnamon, nutmeg, and sweet pumpkin, creating a cozy flavor that feels like a hug in every bite. With just 20 minutes of prep and 45 minutes in the oven, you’ll have a golden loaf ready to enjoy in no time.

The texture is irresistibly tender, with a slightly crisp crust that gives way to a soft, fluffy interior. Whether you’re savoring it with your morning coffee or sharing it as an afternoon snack, this pumpkin bread is a seasonal delight that’s both comforting and effortless to make. Perfect for beginners and bakers alike, it’s a recipe you’ll return to again and again.

What You’ll Need for Pumpkin Bread?

• ¾ cup all-purpose flour (spooned and leveled for accuracy)
• ¾ cup whole wheat flour (spooned and leveled for accuracy)
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup almond milk (or any milk of your choice)
• ½ cup cane sugar
• ¼ cup vegetable oil (or other neutral oil like avocado or grapeseed)
• 2 large eggs
• 1 teaspoon vanilla extract

How to Make Pumpkin Bread

1. Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan with oil or nonstick spray.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt until well combined.
3. In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla extract until smooth and fully incorporated.
4. Add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix to ensure a tender texture.
5. Spoon the batter into the prepared loaf pan, spreading it evenly with a spatula.
6. Bake for 45 to 50 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Delicious Toppings and Serving Ideas

Elevate your pumpkin bread with a dollop of whipped cream or a drizzle of cream cheese glaze. For a crunchy twist, sprinkle chopped pecans or walnuts on top before baking. Serve warm with a pat of butter or alongside a cup of coffee for a cozy treat.

Storage and Reheating Tips

Store your pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or toast lightly for a crispier edge. For longer storage, wrap tightly and freeze for up to 3 months.

Easy Recipe Variations

Swap almond milk for oat milk or coconut milk for a different flavor profile. Add chocolate chips, dried cranberries, or shredded coconut to the batter for extra texture. For a vegan version, replace eggs with flax eggs and use maple syrup instead of cane sugar.

Time-Saving Hacks

Prepare the dry ingredients in advance and store them in a sealed container for quick mixing later. Use a hand mixer to combine wet ingredients faster. If you’re short on time, bake the batter in muffin tins for 20-25 minutes instead of a loaf pan.

Essential Equipment Guidance

An 8×4-inch loaf pan is ideal for this recipe, but a 9×5-inch pan will work too—just reduce the baking time by 5-10 minutes. Use a whisk for smooth batter and a silicone spatula to scrape the bowl clean. A toothpick or cake tester ensures the bread is perfectly baked.

Pumpkin Bread

Amy

There’s something magical about the aroma of freshly baked pumpkin bread filling your kitchen. With just 20 minutes of prep and 45 minutes in the oven, you’ll have a golden loaf ready to enjoy in no time.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Servings 8

Ingredients

  

1x2x3x

• ¾ cup all-purpose flour, spooned and leveled*
• ¾ cup whole wheat flour, spooned and leveled*
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup canned pumpkin puree
• ½ cup almond milk, or any milk
• ½ cup cane sugar
• ¼ cup vegetable oil, or other neutral oil
• 2 large eggs**
• 1 teaspoon vanilla extract

Instructions

 

• Preheat the oven to 350°F and grease an 8×4-inch loaf pan.
• In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
• In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.
• Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.

Keyword autumn, baking, bread, pumpkin, spices

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