Sweet Pumpkin Bread

WANT TO SAVE THIS RECIPE?

Nothing ushers in the cozy season quite like the smell of Sweet Pumpkin Bread baking in the oven. I make this loaf every fall, and it never fails to fill my kitchen with that warm, spiced aroma that instantly makes everything feel just right. Moist, tender, and perfectly spiced, this bread is a true celebration of pumpkin season—and it’s incredibly easy to make.

Whether you’re serving it as a breakfast treat, afternoon snack, or holiday dessert, this pumpkin bread brings a little comfort to every bite. It’s the kind of recipe you’ll find yourself returning to again and again—not only because it’s delicious, but because it’s simple, reliable, and guaranteed to impress.

Why You’ll Love This Sweet Pumpkin Bread

This bread is irresistibly soft, with just the right balance of pumpkin and spice. It’s made with pantry staples and takes only minutes to prep. It also freezes beautifully, making it perfect for planning ahead. Whether you enjoy it plain, with a smear of butter, or alongside your morning coffee, Sweet Pumpkin Bread is pure fall comfort food.

What Kind of Pumpkin Should I Use?

For best results, I always use canned pumpkin puree—not pumpkin pie filling. The puree gives the bread its rich color and dense moisture without the added sugar and spices that can throw off the flavor balance. If you prefer homemade pumpkin puree, just make sure it’s thick and not too watery.

Options for Substitutions

You can swap out all-purpose flour for a 1:1 gluten-free baking mix if needed. Want a dairy-free version? Use plant-based milk and oil. If you’re cutting down on refined sugar, try using coconut sugar or maple syrup (just reduce other liquids slightly). You can also toss in chocolate chips, chopped nuts, or dried cranberries for a twist.

Ingredients for this Sweet Pumpkin Bread

• Pumpkin Puree: The heart of the recipe, giving the bread its rich flavor and moist texture.
• All-Purpose Flour: Provides structure and stability to the loaf.
• Granulated Sugar: Sweetens the bread and helps create a slightly crisp crust.
• Brown Sugar: Adds depth and a subtle molasses-like flavor.
• Eggs: Bind everything together and add richness.
• Vegetable Oil: Keeps the bread tender and moist for days.
• Milk: Adds moisture and balances the density.
• Baking Soda & Baking Powder: Essential for rise and softness.
• Salt: Balances the sweetness and enhances flavor.
• Ground Cinnamon: Brings warmth and a classic fall spice.
• Nutmeg & Cloves: Add aromatic depth and complexity.
• Vanilla Extract: Rounds out all the flavors beautifully.

---

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal. This step ensures even baking and no sticking.

---

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Mixing these separately helps distribute the leavening agents and spices evenly throughout the batter.

---

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Blend until smooth and fully combined. This is your flavor-packed base.

---

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—this can make the bread dense. The batter should be thick but pourable.

---

Step 5: Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking around the 55-minute mark.

---

Step 6: Cool Before Slicing

Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This helps the texture set and makes slicing cleaner and easier.

---

How Long to Prepare the Sweet Pumpkin Bread

Prep Time: The preparation takes about 15 minutes. That includes gathering your ingredients, measuring them out, mixing the batter, and prepping your loaf pan.

Bake Time: The bread bakes for 55 to 65 minutes depending on your oven. You’ll want to do a toothpick test around the 55-minute mark. If it comes out clean or with just a few crumbs, you’re good to go. Letting it cool for another 30 minutes ensures the texture sets perfectly.

---

Tips for Perfect Sweet Pumpkin Bread

• Don’t overmix the batter—once the dry ingredients go in, mix just until you no longer see streaks of flour.
• Use room temperature eggs and milk to help everything blend evenly.
• Line the pan with parchment for easy removal.
• For a little crunch, sprinkle turbinado sugar on top before baking.
• Let it cool completely before slicing to avoid crumbling.

---

Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of puree: This adds extra sugar and spices, throwing off the balance.
• Overbaking: It’ll dry out the loaf. Start checking at 55 minutes.
• Undermixing wet ingredients: Make sure the sugars and oil are fully blended before adding flour.
• Skipping pan prep: Always grease or line the loaf pan to prevent sticking.
• Opening the oven door too often: This causes the center to collapse.

---

What to Serve With Sweet Pumpkin Bread?

1. Cream Cheese Spread

A simple whipped cream cheese with a touch of honey or cinnamon enhances the richness.

2. Hot Coffee or Chai Tea

The spices pair beautifully with a warm drink, especially one with a bold or spiced profile.

3. Vanilla Greek Yogurt

For a protein-rich breakfast, serve a slice with a dollop of yogurt.

4. Fresh Berries

Adds a refreshing, tart contrast to the sweet and spiced loaf.

5. Maple Glaze Drizzle

For dessert, drizzle with a maple glaze or even a simple sugar glaze.

---

Storage Instructions

Room Temperature: Wrap the bread tightly in plastic wrap or store in an airtight container. It will stay moist and fresh for up to 4 days.

Refrigerator: You can refrigerate it to extend freshness for up to a week, but let it come to room temp before serving for the best texture.

Freezer: This bread freezes exceptionally well. Wrap the loaf (or individual slices) in plastic and then foil or a freezer-safe bag. It’ll keep for up to 3 months. Thaw overnight in the fridge or on the counter.

---

Estimated Nutrition (per slice, based on 10 slices)

• Calories: 260
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 180mg
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 20g
• Protein: 3g

---

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery. Drain any excess moisture before using.

How do I know when it’s done baking?

Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

Can I make this recipe into muffins?

Absolutely! Fill muffin liners 3/4 full and bake for about 20-25 minutes.

Can I reduce the sugar?

Yes, but reducing it too much will affect the texture. Try cutting back by 1/4 cup to start.

Why is my pumpkin bread dense or gummy?

Most often it’s from overmixing the batter or using too much pumpkin or liquid.

---

Conclusion

Sweet Pumpkin Bread is one of those comforting, seasonal treats that never gets old. It’s simple to make, filled with cozy spice, and versatile enough for breakfast or dessert. Whether you’re baking for yourself or gifting a loaf to someone special, this pumpkin bread delivers every single time. Give it a try—you just might find yourself making a second loaf before the first one’s even gone!

---

Print