The Best Homemade Pumpkin Bread for Cozy Fall Vibes

Last Updated on August 8, 2025 by Souhail

Is it even fall if you haven’t made a loaf of pumpkin bread yet? I mean, really, once the leaves start to turn and there’s a little chill in the air, this is the first thing I crave. Pumpkin bread is that cozy, feel-good bake that makes your whole kitchen smell like cinnamon and comfort. It’s simple, it’s nostalgic, and it just hits different when you slice into a warm, spiced loaf with your morning coffee.

I’ve been making this recipe for years, and it never fails. It’s the kind of easy, no-fuss bake you can throw together in one bowl, and somehow it tastes like something straight out of a bakery. The texture is perfectly moist (but not soggy!), the crumb is tender, and the flavor is loaded with fall spices and real pumpkin goodness.

Whether you’re baking it for breakfast, dessert, or just because you’re in the mood to make your house smell amazing, this pumpkin bread has you covered. And don’t worry, I’ve got all the tips and tricks to help you nail it on the first try.

Why You’ll Fall in Love with This Pumpkin Bread

Okay, let’s talk about why this pumpkin bread totally deserves a spot in your fall baking rotation. It’s one of those recipes that feels (and tastes) way fancier than it is. Whether you’re a seasoned baker or just starting out, this one’s pretty much foolproof, and ridiculously delicious. Here’s why it works so well:

• One-bowl wonder – Minimal dishes and no fancy equipment needed. Just mix, pour, and bake.
• Incredibly moist – Thanks to canned pumpkin and just the right amount of oil, every slice stays soft and tender.
• Perfectly spiced – Cinnamon, nutmeg, and cloves bring that cozy fall flavor without being overpowering.
• Easy to customize – Add chocolate chips, nuts, or even a cream cheese swirl if you’re feeling fancy.
• Freezer-friendly – Make a couple of loaves, freeze one for later. Future you will be grateful.
• Smells like fall – Seriously, your whole house will smell like a cozy candle shop.

Want to switch it up?

• Make it vegan: Swap the eggs for flax eggs and use non-dairy milk.
• Go gluten-free: Use a 1:1 gluten-free flour blend.
• Lower the sugar: You can reduce the sugar slightly or use coconut sugar for a more natural sweetness.

What to Prep Ahead (So You’re Not Rushing Later)

Let’s be real, there’s nothing worse than starting a recipe and realizing halfway through you forgot to soften the butter or you’re out of cinnamon. Here’s what you can do ahead of time to make your pumpkin bread baking go off without a hitch:

• Measure your dry ingredients – Mix flour, baking soda, salt, and spices in a bowl and cover until ready to use.
• Set out your eggs – Room temperature eggs mix better into the batter.
• Open and drain your pumpkin puree if needed – If you’re using homemade puree, make sure it’s not watery.
• Pre-grease your loaf pan – Saves time and stress later.
• Toast your nuts (if using) – Toasted pecans or walnuts add extra flavor and crunch.
• Preheat your oven – You want it nice and hot before the batter goes in.

How to Make it

The Best Moist Pumpkin Bread

Recipe by Souhail

0.0 from 0 votes

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

245

kcal

This easy pumpkin bread is a cozy, one-bowl recipe that’s full of warm spices and sweet pumpkin flavor. It’s the perfect fall bake, and yes, it really is that moist.

Ingredients

• 1.75 cups all-purpose flour

• 1 tsp baking soda

• 0.5 tsp salt

• 1.5 tsp ground cinnamon

• 0.5 tsp ground nutmeg

• 0.25 tsp ground cloves

• 1 cup canned pumpkin puree

• 0.5 cup vegetable oil

• 2 large eggs

• 1 cup granulated sugar

• 0.25 cup brown sugar

• 1 tsp vanilla extract

• 0.25 cup milk (any kind works)

• Optional: 0.5 cup chopped walnuts or chocolate chips

Directions

• Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
• In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This is your dry base with all the cozy spices.
• In another bowl, whisk the pumpkin puree, oil, eggs, both sugars, and vanilla. Mix until smooth and well combined, no clumps!
• Add the dry ingredients to the wet ingredients, gently folding them together with a spatula. Don’t overmix, just combine until you don’t see flour streaks.
• Pour in the milk and fold it in until the batter is smooth. If you’re adding nuts or chocolate chips, mix them in now.
• Pour the batter into your prepared loaf pan and smooth the top.
• Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
• Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (if you can wait that long).

Notes

• Don’t overmix your batter, stir just until combined for a tender crumb.
• Check early around 50 minutes to avoid overbaking; every oven is different.
• Store wrapped in foil or an airtight container to keep it moist for days.

Nutrition Facts

• Total number of serves: 10
• Calories: 245kcal
• Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 230mg
• Carbohydrates: 33g
• Fiber: 1g
• Sugar: 18g
• Protein: 3g

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Little Secrets That Make a Big Difference

I’ve made this pumpkin bread more times than I can count, and every time I tweak or test something, I end up with one more tip to make it even better. These little tricks will help you bake it like a pro, even on your first try.

• Use room temperature ingredients – Your eggs, milk, and even pumpkin puree should be at room temp for smoother mixing and even baking.
• Let it rest before slicing – As tempting as it is to cut into it warm, letting it cool completely makes slicing neater and the flavor more developed.
• Add a sprinkle of raw sugar on top – This gives your bread a bakery-style crust that looks as good as it tastes.
• Try chocolate chips – Pumpkin and chocolate are a match made in cozy heaven. For another comforting bake with this vibe, check out this amazing chocolate zucchini bread recipe.
• Use a metal loaf pan – Glass pans can sometimes lead to uneven baking or a soggy bottom.
• Don’t skip the spices – Even if you’re tempted to cut corners, those warm spices really are what make pumpkin bread taste like fall.

Fun Variations to Try

If you’re like me, you love playing around with ingredients based on what’s in the fridge or what your cravings demand. Here are a few ways to put your own spin on this classic pumpkin bread:

• Cream Cheese Swirl Pumpkin Bread
  Swirl in a mix of cream cheese, sugar, and a little egg before baking. It adds a rich, tangy contrast to the sweet bread.
• Pumpkin Bread Muffins
  Pour the batter into a muffin tin and bake for 20–25 minutes. Great for on-the-go breakfasts or lunchbox treats.
• Gluten-Free Pumpkin Bread
  Use a 1:1 gluten-free baking flour. It still turns out moist and flavorful, especially with the help of canned pumpkin.
• Pumpkin Banana Bread
  Replace half of the pumpkin puree with mashed banana for a softer texture and a touch of natural sweetness.
• Savory Pumpkin Bread
  Skip the sugar, and add herbs like sage or thyme and a handful of shredded cheese. Serve it with a warm bowl of soup or even alongside these cheesy garlic chicken wraps for a fun twist.

Serving Ideas You’ll Want to Steal

One of the best things about pumpkin bread is how versatile it is. Whether you’re dressing it up or keeping it casual, here are some of my favorite ways to serve it:

• Warm with butter or cream cheese – Classic and comforting. A pat of salted butter or a swipe of whipped cream cheese goes a long way.
• Toasted with maple drizzle – Pop a slice in the toaster and finish with a little maple syrup for an extra treat.
• With coffee or chai – This pumpkin bread practically begs to be paired with a hot mug of something cozy.
• As part of a fall brunch spread – Pair it with this mountain man crock pot breakfast for the ultimate weekend feast.

You can even serve it with a few slices of fried apples on the side, it’s like fall on a plate.

How to Store It (and Keep It Moist!)

Pumpkin bread stores like a champ. In fact, it might even taste better the next day once the flavors have had time to mellow.

• Room Temperature: Wrap tightly in foil or plastic wrap. It’ll stay fresh for up to 3 days on the counter.
• Fridge: For longer storage, pop it in the fridge for up to a week. Just bring it to room temp or warm slightly before serving.
• Freezer: Freeze slices individually or the whole loaf wrapped in plastic and foil. It’ll keep well for up to 3 months. Thaw at room temp or microwave in 20-second bursts.

FAQs About Pumpkin bread

Give This Pumpkin Bread a Try, You’ll Be Hooked!

I really hope you give this pumpkin bread a spot in your baking lineup, it’s one of those cozy, feel-good recipes that never goes out of style. It’s easy, super flavorful, and just the right kind of sweet for breakfast, dessert, or a snack with your favorite warm drink. Whether you’re baking for your family, gifting a loaf to a friend, or just treating yourself (because, why not?), this loaf always delivers.

It’s one of those recipes you’ll find yourself reaching for again and again, especially when the weather cools down and you’re craving something warm and spiced. Go ahead, grab that can of pumpkin and let’s make something delicious together!