Classic Pumpkin Bread Recipe

6 Min Read

Indulge in the comforting flavors of fall with this Classic Pumpkin Bread recipe.

Moist, tender, and perfectly spiced, this pumpkin bread is a beloved treat that’s perfect for any occasion.


Whether you’re enjoying it for breakfast, as a snack, or as a dessert, its warm and aromatic flavors will surely delight your taste buds.

Follow along to learn how to make this timeless classic in your own kitchen.



  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract


  • 9×5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack


Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.


Mix the Dry Ingredients:

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.


Prepare the Wet Ingredients:

In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.


Add the eggs, one at a time, whisking well after each addition.

Whisk in the pumpkin puree and vanilla extract until smooth and well combined.


Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix.


Bake the Pumpkin Bread:

Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.


Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

If the top of the bread starts to brown too quickly, you can tent it with aluminum foil halfway through baking.


Cool and Serve:

Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes.


Transfer the bread to a wire rack to cool completely before slicing.

Slice the pumpkin bread and serve it warm or at room temperature. Enjoy!


Nutritional Facts

Note: Nutritional values may vary depending on portion size and specific ingredients used.

Serving Size: 1 slice (estimated)


Calories: 220 kcal

Total Fat: 8g


Saturated Fat: 5g

Trans Fat: 0g


Cholesterol: 45mg

Sodium: 240mg


Total Carbohydrates: 36g

Dietary Fiber: 2g


Sugars: 20g

Protein: 3g


Health Benefits

Pumpkin bread is not only delicious but also offers some nutritional benefits.

Pumpkin is rich in vitamins, minerals, and antioxidants, including vitamin A, vitamin C, potassium, and beta-carotene.


Additionally, pumpkin is low in calories and high in fiber, making it a satisfying and nutritious addition to your diet.

Enjoying pumpkin bread in moderation as part of a balanced diet can be a tasty way to incorporate these nutrients into your meals, especially during the fall season.



Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree if you prefer. Simply roast or steam pumpkin pieces until tender, then puree in a food processor or blender until smooth. Strain any excess liquid before using in the recipe.


Can I add nuts or chocolate chips to the pumpkin bread?

Yes, feel free to add chopped nuts, such as walnuts or pecans, or chocolate chips to the batter for extra flavor and texture. Fold them in gently just before pouring the batter into the loaf pan.


How should I store leftover pumpkin bread?

Store leftover pumpkin bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, you can refrigerate the bread for up to 1 week or freeze it for up to 3 months.


Can I make muffins instead of a loaf?

Yes, you can use this batter to make pumpkin muffins instead of a loaf. Simply divide the batter evenly among lined muffin cups and adjust the baking time accordingly, typically around 20-25 minutes at the same temperature.


Can I substitute pumpkin pie spice for the individual spices?

Yes, you can use pumpkin pie spice instead of the individual spices listed in the recipe. Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, cloves, and ginger. Adjust to taste if necessary.


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