Pumpkin Bread

This pumpkin bread, made with pumpkin purée and a warming blend of spices, tastes every bit as amazing as its inviting aroma would suggest.

A woman eating a slice of pumpkin bread with a dog at her feet.

While studies show that sensory memories last only a short time, I’m guessing they’ve never studied pumpkin bread and its effects on a person’s brain. The taste of pumpkin bread immediately transports me back to a fall day in Westfield, Indiana, sitting on a bale of hay at an autumn festival, devouring a slice of perfectly moist pumpkin bread. I can feel the cool breeze on my face and see the brightly colored leaves, and there’s nothing quite like it. The beauty of making a loaf yourself is that you don’t have to wait for pumpkin spice season to roll around—go wild and make it in the middle of the summer if you want!–Courtney Cowan

A loaf of pumpkin bread in a metal loaf pan.

Pumpkin Bread

  • Quick Glance
  • Quick Glance
  • 20 M
  • 2 H, 15 M
  • Serves 12 | Makes one loaf
Print RecipeBuy the Milk Jar Cookies Bakebook cookbook

Want it? Click it.


Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required


Preheat the oven to 325°F (163°C).

Generously butter a loaf pan (either 8 1/2-by 4 1/2-inches | 22-by 11-cm or 9-by 5-inches | 23-by 13-cm) and dust it with flour. Tap out any excess flour. Alternatively, cut parchment paper to line the pan.

In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg and whisk until combined.

In a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar until light and creamy, 2 to 3 minutes.

Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is very light and fluffy, 3 to 4 minutes. Beat in the vanilla and pumpkin. Your batter might look grainy and lumpy at this point—don’t worry!

With the mixer on medium-low speed, slowly add the flour mixture and beat just until combined.

Scrape enough batter into the prepared pan only until the pan is 2/3 full. You may not use all the batter. Bake until a toothpick inserted into the center comes out clean, 75 to 85 minutes.

Tester tip: If you have extra batter, pour it into muffin tins and bake until a toothpick inserted in the center comes out clean, about 22 minutes.

Let the pumpkin bread cool in the pan for about 10 minutes, run a knife around the edges, and then turn it onto a wire rack to cool completely, 30 to 40 minutes. If using parchment paper, lift it out and place it on the cooling rack.

Slice the pumpkin bread or store at room temperature for up to 5 days or freeze for up to 1 month. After the first day, slice and toast it for that fresh-baked goodness.

Print RecipeBuy the Milk Jar Cookies Bakebook cookbook

Want it? Click it.


    • Tux variation

      If you’d prefer two small loaves instead of one large one, divide the batter between two smaller loaf pans and reduce the baking time to 55 to 65 minutes.

    Recipe Testers Reviews

    This recipe is a bit different than other pumpkin breads I have made. It has a good texture but isn't overly dense. The top was crunchy in a good way (think muffin tops) while the rest of the loaf was a normal texture.

    The spice mix was also different. I was sort of worried about the whole teaspoon of clove but it worked really well. To be honest, I don't care for clove on its own, so I was concerned when I caught a whiff of the dry ingredients that it would be too strong, but it actually made the loaf a lot more interesting than a normal pumpkin bread. It has an almost gingerbread-like flavor.

    Regardless, it was great and I would definitely make it again. Plus, it made my house smell amazing.

    I beat the mixture for about 5 minutes after adding the eggs and this batter was nice because after adding the eggs I didn't have to scrape the bowl at all. Everything was just a cohesive batter.
    My batter didn't look grainy or lumpy. The pumpkin definitely didn't 100% combine but the texture wasn't weird.

    I buttered the pan instead of using parchment paper and the loaf popped right out of the pan after 10 minutes of cooling. It cooled pretty quickly (maybe 20 to 30 minutes), but of course we didn't wait to sample it!

    The best pumpkin bread I’ve ever tasted. Incredibly moist and delicious. Super easy to put together. Why settle for pre-made, pre-packaged substitutes when you can have the real thing in little time with minimal effort and the added bonus of your house smelling like pumpkin heaven? I had a slice warm out of the oven with my favorite coffee. Ahhhh...lovely.

    I used parchment paper.

    This pumpkin bread is autumn in a slice! It comes out moist and dense with a tender crumb, not crumbly, and tastes like the wonderful combination of a pumpkin pie and gingerbread. The house smelled so good while it was baking.

    We had our first slice after dinner, and again for breakfast the next day, toasted. Both ways were excellent! My husband now wants whipped cream with his dessert slice tonight. I guess I’ll be heading out today for whipping cream because it’s definitely being enjoyed as dessert!

    The mixture did look a bit grainy after the pumpkin puree was added, but that was just the specks of pumpkin solids. The mixture was not at all lumpy.

    This autumn spice pumpkin bread or snack cake is a keeper around here, and I’m thinking it would also make great holiday mini loaves for gifting!

    This pumpkin bread is delicious and easy to throw together. It has a delicious pumpkin and seasonal spice taste and is moist and yummy! It would be great to throw in some dried cranberries as well!

    It’s very tender and, when cut, it crumbles easily. I recommended you put it in the fridge after its completely cooled.

    This recipe for pumpkin bread is everything you want in a classic pumpkin bread. It's quick and simple to pull together and results in a beautifully moist loaf.

    I do have to say that I was incredibly anxious when the recipe called for an entire teaspoon of ground nutmeg, given how easy it is to overdo nutmeg, but the end product was perfectly spiced. I recommend trying the option to split it into two smaller loaves so you can keep one and give one away.

    Around this time of year, we make a lot of pumpkin things—muffins, pies, and bread. So I knew I had to try this one. The flavor was brilliant. The bread was really tender and moist (almost too tender). The flavors were popular with the family. The recipe was actually easy too make.

    I would humbly suggest that if you want to make this bread, you could substitute 3 tsp of pumpkin pie space. This would make it even faster since you won't have to pull out 3 spice jars. You can also adjust the seasoning towards what you like, too.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish