Best Pumpkin Bread Recipe – Moist, Flavorful & Perfect for Fall

There’s nothing quite like the smell of freshly baked pumpkin bread filling your kitchen on a crisp fall day. This moist, spiced loaf is the ultimate comfort bake, bringing together the richness of pumpkin puree with warm autumn spices like cinnamon, nutmeg, ginger, and cloves. Whether you enjoy it plain, with a smear of butter, or topped with cream cheese frosting, this pumpkin bread is an absolute classic.

On our About page, I share how pumpkin bread was one of the first fall recipes I ever baked with my grandmother. It’s a tradition that has continued for years, and every autumn, I return to this cozy loaf as a reminder of those family baking days. If you love seasonal bakes, you might also enjoy our Apple Cider Donut Bread or our No Bake Pumpkin Cheesecake for more fall inspiration.

Why You’ll Love This Pumpkin Bread

• Super moist & soft thanks to pumpkin puree and sour cream.
• Perfectly spiced with cinnamon, ginger, nutmeg, and cloves.
• Quick & easy to make with just one bowl and simple pantry staples.
• Make-ahead friendly – stays fresh for days and freezes beautifully.
• Versatile – enjoy it plain, with chocolate chips, or topped with glaze.

This recipe makes one standard 9×5-inch loaf, but it can also be doubled for gifting or holiday gatherings.

Ingredients You’ll Need

Here’s everything required to make the best homemade pumpkin bread:

• 1 1/2 cups (187.5 g) all-purpose flour
• 1 cup (220 g) dark brown sugar, packed
• 2 teaspoons (4 g) ground cinnamon
• 1 teaspoon (2 g) ground ginger
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (1 g) ground nutmeg
• 1/2 teaspoon (3 g) kosher salt
• 1/8 teaspoon (0.25 g) ground cloves
• 15 ounces (425.24 g) pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup (113.5 g) unsalted butter, melted & cooled slightly
• 2 (100 g) large eggs, room temperature
• 3 tablespoons (36 g) sour cream
• 1 tablespoon (15 g) milk, any kind
• 1 teaspoon (4 g) vanilla extract

Step-by-Step Instructions

Step 1: Prepare the oven and loaf pan

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.

Step 2: Mix dry ingredients

In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, ginger, baking soda, nutmeg, salt, and cloves. This ensures the spices are evenly distributed.

Step 3: Combine wet ingredients

In another bowl, whisk the pumpkin puree, melted butter, eggs, sour cream, milk, and vanilla extract until smooth and fully combined.

Step 4: Combine wet and dry

Gradually fold the wet mixture into the dry ingredients, stirring gently until no streaks of flour remain. Be careful not to overmix – this keeps the bread tender.

Step 5: Bake the pumpkin bread

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

Pro Tips for the Best Pumpkin Bread

• Use pure pumpkin puree (not pumpkin pie filling) for the right texture and flavor.
• Don’t overmix the batter, as it can make the loaf dense.
• Add-ins like chocolate chips, chopped nuts, or dried cranberries give extra flavor.
• For a bakery-style finish, sprinkle turbinado sugar on top before baking for a crunchy crust.
• Pumpkin bread tastes even better the next day after the flavors meld.

Variations to Try

• Chocolate Chip Pumpkin Bread – Fold in 1 cup of semi-sweet chocolate chips.
• Nutty Pumpkin Bread – Add 3/4 cup chopped pecans or walnuts for crunch.
• Glazed Pumpkin Bread – Drizzle with a simple powdered sugar glaze.
• Cream Cheese Swirl Pumpkin Bread – Add a sweet cream cheese mixture for extra richness.

What to Serve with Pumpkin Bread

Pumpkin bread is delicious on its own but pairs wonderfully with:

• A hot cup of coffee or chai latte.
• Cream cheese or cinnamon honey butter spread on top.
• A scoop of vanilla ice cream for dessert.

Storage Instructions

• Room temperature: Store pumpkin bread tightly wrapped for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 1 week.
• Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it until smooth. Drain excess liquid before using.

Why is my pumpkin bread dense?
Overmixing the batter or using too much flour can cause density. Measure flour correctly and mix gently.

Can I make this recipe dairy-free?
Yes, substitute the butter with coconut oil, use almond milk, and swap the sour cream with dairy-free yogurt.

How do I keep pumpkin bread moist?
Store it tightly wrapped and avoid overbaking. Adding sour cream helps maintain moisture.

Nutrition Facts (per slice, 10 servings)

• Calories: 265
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 230mg
• Total Carbohydrates: 39g
• Dietary Fiber: 2g
• Sugars: 21g
• Protein: 4g

Conclusion

This Pumpkin Bread is a cozy, spiced loaf that’s perfect for fall baking. Moist, fluffy, and full of warm autumn flavors, it’s a recipe you’ll return to year after year. Whether you enjoy it plain, studded with chocolate chips, or topped with glaze, it’s guaranteed to be a hit at your table. Bake a loaf today and savor the comforting taste of homemade pumpkin bread.