This pumpkin loaf recipe makes a soft, moist, and warmly spiced bread that’s incredibly easy to prepare. Made with pumpkin puree, brown sugar, cinnamon, and nutmeg, it’s perfect for breakfast, an afternoon snack, or a cozy fall dessert.
Why This Recipe Works
Pumpkin puree keeps the loaf tender and moist, while brown sugar adds rich sweetness. A blend of cinnamon, nutmeg, ginger, and cloves gives the bread that classic pumpkin spice flavor.
Ingredients
Makes 1 loaf
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup milk
Equipment
- 9×5-inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Wire cooling rack
Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
Add the eggs, pumpkin puree, vanilla extract, and milk. Whisk until smooth and well combined.
Step 4: Combine the Batter
Gradually add the dry ingredients to the pumpkin mixture.
Use a spatula to gently fold everything together until just combined. Avoid overmixing, as this can make the loaf dense.
Step 5: Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 15 minutes.
Step 7: Cool
Let the pumpkin loaf cool in the pan for about 15 minutes.
Lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool before slicing.
Tips for the Best Pumpkin Loaf
- Use pure pumpkin puree, not pumpkin pie filling.
- Measure the flour carefully to prevent a dry loaf.
- Don’t overmix the batter once the flour is added.
- Use room-temperature eggs for a smoother batter.
- Let the loaf cool before slicing for cleaner pieces.
- Add chopped pecans or walnuts for extra crunch.
- Sprinkle pumpkin seeds over the top before baking for a simple seasonal finish.
Easy Variations
Pumpkin Chocolate Chip Loaf
Fold ¾ cup of chocolate chips into the batter before baking.
Pumpkin Pecan Loaf
Add ½ cup of chopped pecans for a delicious nutty variation.
Maple Pumpkin Loaf
Replace part of the granulated sugar with maple syrup for a subtle maple flavor.
Cream Cheese Pumpkin Loaf
Add a sweetened cream cheese layer to the center before baking for a richer dessert-style loaf.
Storage
Store the cooled pumpkin loaf in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week or wrap individual slices and freeze for up to 3 months.
Final Thoughts
This pumpkin loaf recipe is an easy fall favorite that’s soft, moist, flavorful, and filled with warm pumpkin spice. It’s simple enough for a weekday bake but delicious enough to serve at fall gatherings.
Enjoy a slice with coffee, tea, or a warm pumpkin spice latte for the ultimate cozy autumn treat.
