Classic Pumpkin Bread

Perfectly moist & full of pumpkin spice flavor, this pumpkin bread recipe is the one you’ll make over & over. A simple, no-mixer-required recipe that gets you all the nostalgic fall feels.

So I’ve got this thing for pumpkin spice during the fall. I mean, who doesn’t? You can call me basic, but honestly, I think craving that pumpkin spice flavor when the air gets crisp is just natural human instinct. For me personally, the taste of pumpkin spice just stirs up all sorts of nostalgia and immediately takes me to a cozy place. I. Love. It.

So you might deduce that I take pumpkin bread very seriously. And that’s true. Which is why you can trust that this recipe is a winner.

This pumpkin bread, you guys. The taste, the texture, the ease of whipping it up on a dime- it’s all there. It’s got just the right amount of sweetness & loads of pumpkin spice flavor. Super moist & incredibly soft, this pumpkin bread melts in your mouth. This loaf has a tighter crumb that is deliciously dense, but still really light. Like you could easily eat 3-4 slices. Not speaking from experience here. I use extra vanilla and lots of spices in my pumpkin bread, which is what makes this recipe particularly delicious. So easy to whip up, you don’t even need to break out that mixer. I’m telling you guys, make this pumpkin bread, revel in all the fall feels, & then make it again.

Happy fall baking, friends!

What you’ll need to bake this pumpkin bread:

Vegetable oil: Makes this pumpkin bread extremely moist while still having a lighter texture.

Pumpkin puree: Pumpkin puree adds flavor, a little sweetness & moisture. Be sure to use pumpkin puree and NOT pumpkin pie filling.

Whole milk: Adds richness to the bread without adding too much density.

Sugar: Adds sweetness & makes for a tender crumb.

Brown sugar: Adds flavor & moisture.

Vanilla: I use extra vanilla in this recipe for an extra dose of flavor.

Eggs: For binding & structure.

Flour: For structure.

Kosher salt: To balance out all the sweetness. TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.

Baking soda/ baking powder: For leavening.

Ground cinnamon, nutmeg, ginger, & cloves: I use a lot of spice in this pumpkin bread! The extra amount of spice in this recipe adds great warmth and flavor. It’s what makes this pumpkin bread especially cozy & delicious!

FAQs:

Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!

Can I use melted butter instead of oil? Vegetable oil places a big role in how moist & tender this pumpkin bread is, so I wouldn’t make the swap. Because vegetable oil doesn’t solidify at room temperature, this pumpkin bread will stay moist longer!

Can I use pumpkin pie filling instead of pumpkin puree? Nope! Pumpkin pie filling has a lot of added ingredients that will mess up this recipe. Be sure to use canned pumpkin puree!

Can I add mix-ins? Go for it! I’m more of a purist when it comes to pumpkin bread, but chocolate chips, cinnamon chips, or chopped nuts would be a delicious way to change things up a bit. Add up to 2/3 cup of your mix-in.

Can I freeze this pumpkin bread? Yes! After the bread has cooled completely, wrap in plastic wrap & place in an airtight container or zip-top bag before placing in the freezer. The pumpkin bread is good in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight & allow to come to room temperature before serving.