Cozy Pumpkin Bread Recipe Perfect for Fall Baking

The scent of warm pumpkin spice wafting through the kitchen, the golden hue of freshly baked bread shining in the soft autumn light—this pumpkin bread is everything cozy and delightful about fall wrapped into one delicious loaf. I remember the first time I pulled this pumpkin bread from the oven, the kind of moment where you pause, take a deep breath, and smile because you know you’ve created something truly special. It’s been a staple in my home ever since, especially as the leaves start to turn and sweaters make their way out of the closet.

Years ago, when I was just a kid, my mom used to bake the most incredible pumpkin treats during fall. This recipe is my homage to those warm memories, with just the right balance of sweetness, spice, and tender crumb texture. Honestly, my family can’t get enough of it—slices disappear from the cooling rack faster than I can serve them! Whether it’s the star of your Thanksgiving brunch or a cozy treat with your afternoon coffee, this pumpkin bread is bound to become your go-to fall favorite.

Tested, perfected, and loved time and again, it’s dangerously easy to whip up. And let’s face it—there’s nothing quite like homemade pumpkin bread to brighten up a chilly autumn day. Bookmark this one; you’re going to want to make it on repeat!

Why You’ll Love This Recipe

• Quick & Easy: Comes together in just about an hour, perfect for busy mornings or impromptu baking adventures.
• Simple Ingredients: No fancy groceries required—you probably have most of these in your pantry already.
• Perfect for Fall: Whether it’s for brunch, dessert, or a cozy snack, this pumpkin bread is autumn in loaf form.
• Crowd-Pleaser: From kids to adults, everyone loves this flavorful, moist pumpkin loaf.
• Unbelievably Delicious: The blend of cinnamon, nutmeg, and pumpkin puree creates a comforting flavor that’s irresistible.

This isn’t just another pumpkin bread recipe—it’s the one you’ll bake every fall. With a perfectly balanced mix of spices, tender texture, and just the right amount of sweetness, it’s everything you want from a seasonal baked good. And let’s be honest—there’s something magical about slicing into warm pumpkin bread fresh from the oven. It’s comforting, nostalgic, and downright delicious.

What Ingredients You Will Need

This cozy pumpkin bread recipe uses simple, wholesome ingredients to deliver bold flavor and a tender crumb without any fuss. Here’s what you’ll need:

• All-purpose flour: The base of the bread, providing structure and softness.
• Baking soda: Ensures the bread rises properly with a light, fluffy texture.
• Salt: Balances the sweetness and enhances the flavor of the spices.
• Cinnamon: Adds warmth and pairs beautifully with the pumpkin.
• Nutmeg: A classic spice that brings depth and richness.
• Cloves: Optional but highly recommended for a bold autumnal spice profile.
• Pumpkin puree: The star ingredient! Use canned or homemade puree for ultimate flavor.
• Brown sugar: Adds sweetness with a hint of molasses for depth.
• Granulated sugar: Balances out the brown sugar and keeps the bread moist.
• Vegetable oil: Helps keep the bread soft and tender.
• Eggs: Provide structure and richness to the loaf.
• Vanilla extract: Adds a subtle hint of sweetness and rounds out the flavors.

Feel free to swap out certain ingredients as needed. For example, you can use coconut oil instead of vegetable oil or experiment with a gluten-free flour blend!

Equipment Needed

Here’s what you’ll need to get started:

• Large mixing bowls: You’ll need at least two—one for dry ingredients and one for wet ingredients.
• Whisk: To blend the dry ingredients and spices evenly.
• Spatula: For folding the wet and dry ingredients together gently.
• 9×5-inch loaf pan: The perfect size for this recipe. If you don’t have one, a square baking dish works too.
• Cooling rack: To cool the bread evenly after baking.
• Measuring cups and spoons: Precision matters for baking success!

If you don’t have a loaf pan handy, you can also use muffin tins to make individual pumpkin bread muffins. Just adjust the baking time accordingly!

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
2. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups (220g) of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of ground cloves. Set aside.
3. Combine the wet ingredients: In another bowl, whisk together 1 cup (240g) of pumpkin puree, ½ cup (120ml) of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, ½ cup (100g) of granulated sugar, and ½ cup (100g) of brown sugar until smooth.
4. Combine wet and dry mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula. Be gentle to avoid overmixing. The batter should be thick and smooth.
5. Pour the batter: Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula.
6. Bake: Place the pan in the oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a cooling rack. This helps it set and prevents sticking.
8. Slice and serve: Once cooled, slice the bread and enjoy with a pat of butter or a drizzle of maple syrup!

Cooking Tips & Techniques

Here are some tips to ensure your pumpkin bread turns out perfectly every time:

• Room temperature ingredients: Use room temperature eggs for better mixing and a smoother batter.
• Don’t overmix: Overmixing can lead to dense bread. Stir gently just until the dry ingredients are combined.
• Measure accurately: Baking is precise, so make sure your measurements are spot on!
• Test for doneness: Use a toothpick or skewer to check the center of the bread. If it comes out clean, it’s ready.
• Spice it up: Adjust the spice blend to your liking—more cinnamon for a sweeter loaf or extra cloves for a bolder flavor.

Variations & Adaptations

Here are some fun ways to customize your pumpkin bread:

• Gluten-free: Use a 1:1 gluten-free flour blend for a celiac-friendly option.
• Add-ins: Stir in chocolate chips, chopped pecans, or dried cranberries for extra texture and flavor.
• Healthier version: Swap half the vegetable oil for unsweetened applesauce to reduce fat while keeping the bread moist.
• Seasonal twist: Add a splash of maple syrup to the batter for a touch of fall sweetness.
• Spiced glaze: Top your bread with a drizzle of cinnamon glaze for an extra layer of flavor.

Serving & Storage Suggestions

To enjoy your pumpkin bread at its best:

• Serving: Serve warm or at room temperature. It pairs perfectly with a cup of chai or pumpkin spice latte.
• Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week.
• Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or in the microwave.
• Reheating: Warm slices in the oven at 300°F (150°C) for a few minutes for that fresh-from-the-oven taste.

Nutritional Information & Benefits

Here’s why you’ll feel good about this pumpkin bread:

• Calories: Approximately 200 per slice (based on 10 slices).
• Rich in nutrients: Pumpkin puree is packed with vitamins A and C, as well as fiber.
• Low-fat option: Swap oil for applesauce to reduce calories and fat.
• Allergen considerations: Easily adaptable for gluten-free or dairy-free diets.

Conclusion

This cozy pumpkin bread recipe is everything you need for fall baking—warm, comforting, and bursting with seasonal flavors. Whether you customize it with your favorite add-ins or stick to the classic version, it’s sure to become a family favorite. Personally, I love how it brings back sweet memories of autumns past while creating new ones with every loaf.

Try this recipe and let me know what you think in the comments below! Share your variations or adaptations, and don’t forget to pin this for later. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just cook and puree fresh pumpkin until smooth. Make sure to strain any excess water for the right consistency.

Can I make this recipe vegan?

You can! Replace eggs with flaxseed or chia seed egg substitutes, and use dairy-free milk and oil.

How do I prevent my pumpkin bread from sinking in the middle?

Avoid opening the oven door early and ensure your baking soda is fresh for proper rising.

What’s the best way to store pumpkin bread?

Keep it in an airtight container at room temperature for up to 3 days or refrigerate for a week.

Can I double the recipe?

Absolutely! Simply divide the batter evenly between two loaf pans and adjust baking time slightly if needed.

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