This rich and buttery pumpkin bread is soft, moist, and filled with warm fall spices. Made with real pumpkin purée, cinnamon, nutmeg, and a touch of vanilla, it’s the perfect quick bread for breakfast, dessert, or an afternoon snack. Easy to prepare in under an hour, this pumpkin bread is a cozy treat you’ll want to bake all season long.

Why You’ll Love This Recipe

Simple one-bowl method for easy cleanup
Rich, buttery texture with warm spices
Perfect for breakfast, dessert, or gift-giving
Versatile—bake in a loaf pan or round cake pan
Freezer-friendly for make-ahead baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ⅔ cups all-purpose flour
1 ¼ cups granulated sugar
1 cup pumpkin purée (not pumpkin pie filling)
½ cup unsalted butter, softened
½ cup warm milk
2 large eggs, room temperature
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon nutmeg
¼ teaspoon kosher salt (or ⅛ teaspoon table salt)

Directions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan or round cake pan.
In a bowl, whisk together flour, cinnamon, baking powder, baking soda, nutmeg, and salt. Set aside.
In another bowl, beat butter and sugar with a hand mixer until light and fluffy, about 2 minutes.
Add eggs, mixing until well incorporated. Stir in pumpkin purée and vanilla extract.
Fold in dry ingredients just until combined. Mix in warm milk until smooth.
Pour batter into the prepared pan.
- Bake in a round cake pan for 45–50 minutes, or
- Bake in a loaf pan for 50–55 minutes, until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Streusel topping: Add a cinnamon-sugar crumble on top before baking.
Nutty version: Stir in chopped pecans or walnuts for crunch.
Chocolate twist: Fold in chocolate chips for extra indulgence.
Glazed: Drizzle with cream cheese or maple glaze once cooled.
Mini loaves: Bake in mini loaf pans for gifting. Adjust bake time to 25–30 minutes.

Storage/Reheating

Store pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week. Freeze for up to 2 months by wrapping slices individually and storing in a freezer bag. To enjoy warm, heat slices in the microwave for 10–15 seconds.

FAQs

Can I use pumpkin pie filling instead of purée?

No, pumpkin pie filling contains added sugar and spices that will change the recipe.

How do I keep pumpkin bread moist?

Do not overbake—remove from the oven when a toothpick comes out with just a few crumbs.

Can I make this recipe dairy-free?

Yes, substitute dairy-free butter and plant-based milk.

Why is my bread dense?

Overmixing the batter can make the bread heavy—mix just until combined.

Can I double this recipe?

Yes, simply double the ingredients and bake in two pans.

Can I make muffins instead of bread?

Yes, divide batter into a muffin tin and bake at 350°F for 18–22 minutes.

Can I reduce the sugar?

You can reduce the sugar by ¼ cup without affecting texture too much.

Do I need to peel fresh pumpkin to use it?

If using fresh pumpkin, roast and purée it until smooth, then measure 1 cup.

Can I add frosting?

Yes, cream cheese frosting or a maple glaze pairs beautifully with this bread.

How do I know when pumpkin bread is done?

The top should be golden brown, and a toothpick inserted in the center should come out mostly clean.

Conclusion

This rich and buttery pumpkin bread is a classic fall favorite—soft, flavorful, and easy to make. Whether enjoyed plain, topped with butter, or dressed up with a glaze, it’s a versatile recipe perfect for cozy mornings or festive gatherings. Bake a loaf for yourself or share with friends and family—it’s sure to become a seasonal staple.