Pumpkin Bread for a Cozy Fall Baking Day

October 12, 2026

Loaf of pumpkin bread on a wire cooling rack with one slice cut, small pumpkins and cinnamon sticks nearby

There's a particular kind of autumn afternoon that asks for pumpkin bread. The air turns crisp, the light goes golden, and the kitchen starts to smell of cinnamon, nutmeg and cloves. This classic pumpkin bread is soft and gently spiced, with a tender crumb and a lightly crackled top.

It's a one-bowl-and-a-whisk sort of recipe made with a can of pumpkin purée and pantry staples, and it bakes into one tall 9 x 5-inch loaf. Slice it warm with butter, wrap it up for a neighbor, or tuck a piece next to your morning coffee all week long.

Prep: 15 minutesBake: 55 to 65 minutesOven: 350°FPan: 9 x 5-inch loaf panMakes: 1 loaf, about 10 slices

Why you'll love this pumpkin bread

Soft and tender. Oil, rather than butter, keeps the crumb soft for days.
Warmly spiced. Cinnamon, nutmeg, ginger and a pinch of cloves taste like a fall afternoon.
No mixer needed. Two bowls, a whisk and a spatula are all it takes.
Easy to make your own. Fold in chocolate chips, chopped pecans or walnuts, or leave it plain.

Ingredients

Dry ingredients

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp fine salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves

Wet ingredients

1 cup pumpkin purée (plain canned pumpkin, not pumpkin pie filling)
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
½ cup neutral oil, such as vegetable or canola
⅓ cup water or milk
1 tsp vanilla extract

Optional add-ins

¾ cup chocolate chips, or chopped pecans or walnuts
1 to 2 Tbsp coarse sugar or pepitas, for the top

How to make pumpkin bread

Heat the oven and prep the pan. Heat your oven to 350°F with a rack in the center. Grease a 9 x 5-inch loaf pan and line it with a strip of parchment paper, leaving some overhang on the long sides.
Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
Mix the wet ingredients. In a large bowl, whisk the pumpkin purée, granulated sugar and brown sugar until smooth. Whisk in the eggs one at a time, then the oil, water or milk, and vanilla.
Bring it together. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no streaks of flour remain. A few small lumps are fine. Fold in any add-ins now.
Fill the pan. Scrape the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar or pepitas if you like.
Bake. Bake for 55 to 65 minutes, until the top is domed and springs back when lightly pressed, and a toothpick in the center comes out clean or with a few soft crumbs. If the top browns too quickly, lay a piece of foil loosely over it for the last 15 minutes.
Cool. Let the loaf cool in the pan for 10 to 15 minutes, then lift it out with the parchment and cool on a wire rack for at least 1 hour before slicing.

Bowl of smooth orange pumpkin bread batter with a whisk, flour, eggs and small dishes of cinnamon and nutmeg — Fold the dry ingredients in gently, just until the flour disappears.

Tip: Ovens and pans vary, so start checking the loaf at 55 minutes. A dark metal or glass pan may bake a little faster than a light metal one.

A gentle safety note: Use oven mitts when you move the hot pan, and keep little hands and pets clear of the oven door. If you're baking for others, let them know about any add-ins like nuts.

Printable recipe

Pumpkin Bread

Makes: one 9 x 5-inch loaf, about 10 slices. Prep: 15 min. Bake: 55 to 65 min at 350°F.

Ingredients

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp fine salt
1 ½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves
1 cup pumpkin purée
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
½ cup neutral oil
⅓ cup water or milk
1 tsp vanilla extract
Optional: ¾ cup chocolate chips or chopped nuts

Steps

Heat oven to 350°F. Grease and line a 9 x 5-inch loaf pan.
Whisk the flour, baking soda, salt and spices in a medium bowl.
Whisk the pumpkin and sugars, then the eggs, oil, water or milk, and vanilla in a large bowl.
Fold the dry ingredients into the wet just until combined. Fold in any add-ins.
Pour into the pan and bake 55 to 65 minutes, until a toothpick in the center comes out clean.
Cool 10 to 15 minutes in the pan, then at least 1 hour on a rack before slicing.

Serving and storing

Pumpkin bread is lovely just as it is, but a thin spread of softened butter or cream cheese makes it feel like a treat. A slice lightly toasted in a skillet the next morning is just as good.

Two thick slices of pumpkin bread on a cream plate beside a cup of tea and a small dish of butter — A thick slice, a pat of butter and a warm cup of tea.

Room temperature: Once completely cool, wrap the loaf tightly or keep it in an airtight container for up to 3 days.
Refrigerator: Wrapped well, it keeps for up to a week.
Freezer: Wrap the whole loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature.

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Retro blooms and tiny toadstools wrap all the way around this cup, in Pink, Coral, Blue, Brown or Purple. Choose a 16oz glass can, a 17oz glass mug or a 15oz ceramic mug. Just right for the coffee or tea that goes with a warm slice.

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Pumpkin bread FAQ

Can I use pumpkin pie filling instead of pumpkin purée?

It's best not to. Pumpkin pie filling already has sugar and spices added, which throws off the balance of the recipe. Look for cans labeled 100% pumpkin or pumpkin purée.

What do I do with the rest of the can?

A standard 15-ounce can holds a little more than this recipe uses. Stir the extra into oatmeal or yogurt, or store it covered in the fridge for a few days for your next baking project.

Why did my loaf sink in the middle?

Most often the loaf needed a few more minutes in the oven. Check with a toothpick right in the center, and avoid opening the oven door during the first 45 minutes of baking.