Pumpkin Bread: Best Homemade Recipe for Cozy Fall Days

This Pumpkin Bread is my ultimate fall baking staple—moist, warmly spiced, and packed with real pumpkin flavor. Whether I’m enjoying a slice with my morning coffee or baking loaves to share with friends, it brings the perfect touch of autumn to any day. It’s simple to make, deliciously soft, and makes my kitchen smell like a cozy candle.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together, with no mixer required and just a few basic ingredients. The texture is soft and tender, and the flavor only gets better after a day. It’s a great way for me to use up canned pumpkin, and it’s incredibly versatile—sometimes I jazz it up with chocolate chips or nuts, but it’s just as good plain. It freezes beautifully too, so I always keep a loaf on hand for chilly mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pumpkin purée (not pumpkin pie filling)
all-purpose flour
granulated sugar
brown sugar
eggs
vegetable oil
vanilla extract
baking soda
baking powder
ground cinnamon
pumpkin pie spice
salt

optional add-ins:
chopped walnuts or pecans
chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, I whisk together the flour, baking soda, baking powder, spices, and salt.

3. In another bowl, I mix the pumpkin purée, sugars, eggs, oil, and vanilla until smooth.

4. I gradually stir the dry ingredients into the wet mixture until just combined—being careful not to overmix.

5. If I’m using add-ins, I fold them in at this stage.

6. I pour the batter into the prepared loaf pan and smooth the top.

7. I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

8. I let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Prep time: 15 minutes
Bake time: 60 minutes
Total time: 1 hour 15 minutes

Variations

• I love adding a cinnamon sugar topping before baking for a crunchy, sweet crust.

• Swapping half the flour for whole wheat gives it a heartier texture.

• Sometimes I use maple syrup in place of some of the sugar for a deeper fall flavor.

• Mini loaves or muffins work great too—just reduce the bake time accordingly.

Storage/Reheating

I store the pumpkin bread wrapped tightly at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I microwave individual slices for 10–15 seconds or toast them lightly. It also freezes well—wrapped in plastic and foil—for up to 3 months. I thaw it overnight on the counter when I’m ready to enjoy it again.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin purée before—just make sure it’s thick and not watery.

Why is my pumpkin bread dense?

Overmixing or using too much purée can make it heavy. I always stir gently and measure carefully.

Can I make this recipe into muffins?

Absolutely. I just divide the batter into muffin tins and bake for 18–22 minutes, or until a toothpick comes out clean.

Is this recipe dairy-free?

Yes, as long as I stick to oil and avoid any dairy-based mix-ins like milk chocolate.

What can I serve with pumpkin bread?

I love it with a smear of cream cheese, a drizzle of honey, or just warm with a little butter.

Conclusion

This homemade Pumpkin Bread is everything I love about fall—easy, cozy, and bursting with flavor. Whether I’m baking it for myself or gifting it to someone special, it always brings warmth and comfort to the season. Once I made it the first time, it became a fall tradition I never skip.