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The Best Pumpkin Bread Recipe - Bakery-Quality Results at Home

This homemade pumpkin bread recipe delivers moist texture, warming spices, and bakery-quality results with fewer calories per slice. Perfect for fall baking, it’s tested and perfected for consistent, delicious results.
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Prep Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 1 loaf (12 slices)
Course: Baking, Bread, Fall Recipes
Cuisine: American
Calories: 229
Ingredients Method Notes

Ingredients
  

Essential Ingredients:
  • 1⅔ cups all-purpose flour or whole wheat flour substitute
  • 1¼ cups granulated sugar or coconut sugar
  • 1 cup pumpkin puree not pie filling
  • ½ cup unsalted butter softened (or coconut oil)
  • ½ cup warm milk plant-based milk works
  • 2 large eggs room temperature (or flax eggs for vegan)
Aromatic Spice Blend:
  • 2 tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
Leavening Agents:
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Method
 

  1. Prep oven: Preheat to 350°F. Grease pan and line with parchment for easy release.
  2. Mix dry: Whisk flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
  3. Cream butter & sugar: Beat butter and sugar 2 minutes until fluffy.
  4. Add eggs: Mix in eggs one at a time until smooth.
  5. Add pumpkin & vanilla: Blend until incorporated.
  6. Combine: Fold dry mixture gently into wet until just combined.
  7. Mix milk: Fold in warm milk until batter is smooth and pourable.
  8. Bake: Pour into pan. Bake 45–55 minutes depending on pan. Toothpick should come out with moist crumbs.
  9. Cool: Rest 15 minutes in pan, then cool on wire rack before slicing.

Notes

Always use plain pumpkin puree (not pie filling). Overmixing makes dense bread – fold gently for light texture.