This pumpkin bread is soft, warmly spiced, and simple to make. It fills the kitchen with the scent of cinnamon and clove. The crumb is moist from pumpkin and oil, with a tender crust. Slice it warm with butter or cool and enjoy with tea. If you love quick, cozy loaves, this one will become a go-to. You might also like a classic banana bread recipe for a similar simple treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 65 minutes (typical; see notes)
- Total Time: 80 minutes
- Servings: 10 slices
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 slice, 1/10 loaf):
- Calories per serving: 260 kcal
- Protein: 3.2 g
- Carbohydrates: 35 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 20 g
- Sodium: 280 mg
Why Make This Pumpkin Bread
Make this pumpkin bread when you want an easy, cozy bake. It uses pantry spices and canned pumpkin. The loaf smells like fall and tastes warmly spiced with cinnamon, nutmeg, and clove. The texture is moist and tender thanks to pumpkin and oil. It’s quick to mix and forgiving for beginner bakers. It works for breakfast, snacks, potlucks, or a simple dessert.
How to Make Pumpkin Bread
This recipe blends wet pumpkin and oil with dry flour and spices. Mix until just combined to keep the crumb tender. Pour into a greased loaf pan and bake at 350°F (175°C) until a toothpick comes out clean. Let the loaf cool slightly in the pan, then finish cooling on a rack so it firms without becoming soggy. Read the step-by-step directions below for clear action steps.
Ingredients:
1 cup pumpkin puree, 1/2 cup vegetable oil, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground clove
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray. Line the bottom with parchment if you like for easy removal. Measure ingredients so you can work quickly.
Step 2: Mixing
In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup vegetable oil, 1 cup sugar, 2 eggs, and 1 teaspoon vanilla extract until smooth. In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground clove. Gradually add the dry mixture to the wet mixture. Stir gently until the batter is just combined. Do not overmix. A few dry streaks are okay.
Step 3: Cooking
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60–70 minutes. Check at 60 minutes by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. If the top browns too fast, tent with foil for the last 15 minutes.
Step 4: Finishing
Let the bread cool in the pan for 10 minutes. Run a knife around the edges, then transfer the loaf to a wire rack to cool completely. Slice after it has cooled to room temperature for clean cuts. Serve warm or at room temp.
How to Serve Pumpkin Bread
Serve slices spread with butter, cream cheese, or a drizzle of maple syrup. Warm a slice briefly in the microwave for 10–15 seconds to release aroma and soften butter. For brunch, pair with coffee or spiced tea. For dessert, top with whipped cream or cinnamon sugar. For gift-giving, wrap cooled slices in parchment and tie with twine.
How to Store Pumpkin Bread
- At room temperature: Wrap tightly and keep for up to 2 days.
- In the refrigerator: Store in an airtight container for up to 5 days.
- In the freezer: Wrap tightly in plastic and foil or use a freezer bag; freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Expert Tips for Perfect Pumpkin Bread
- Measure flour correctly: Spoon flour into the cup and level it to avoid a heavy loaf.
- Don’t overmix: Stir only until the dry ingredients are moistened to keep the crumb tender.
- Test doneness: Use a toothpick in the center; remove when it comes out clean or with moist crumbs.
- Tent with foil if browning fast: This prevents an overly dark crust while the center finishes baking.
- Use canned pure pumpkin: It gives consistent moisture and flavor. Avoid pumpkin pie filling (it has added sugar and spices).
- Add mix-ins last: If adding nuts or chocolate, fold them in gently at the end.
- Room temperature eggs blend easier and create a smoother batter.
Delicious Variations
- Walnut Pumpkin Bread: Fold 1/2 cup chopped walnuts into the batter for crunch.
- Chocolate Chip Pumpkin Bread: Add 3/4 cup chocolate chips for a sweet twist.
- Spiced Streusel Topping: Mix 1/3 cup brown sugar, 2 tbsp butter, and 1/4 cup flour with a pinch of cinnamon; sprinkle on top before baking.
- Low-Sugar Version: Reduce sugar to 3/4 cup and add a tablespoon of honey if you prefer.
- Whole Wheat Swap: Replace half the flour with whole wheat flour for a nuttier flavor. Expect a slightly denser loaf.
Frequently Asked Questions
Q: Can I use fresh pumpkin instead of canned?
A: Yes. Roast or steam pumpkin flesh, then puree and drain excess water. Use 1 cup cooked, mashed pumpkin for 1 cup canned. Fresh pumpkin can be slightly more watery, so drain well.
Q: Why did my bread sink in the middle?
A: Common causes are underbaking, opening the oven door too early, or too much leavening. Make sure the center reaches doneness and avoid opening the oven for the first 45 minutes.
Q: Can I reduce the oil or use butter?
A: You can replace vegetable oil with melted butter (same amount) for richer flavor. For less fat, try 1/3 cup oil plus 1/4 cup applesauce, but the texture will be slightly less tender.
Q: How do I prevent the top from burning before the center cooks?
A: Loosely tent aluminum foil over the bread after the top reaches a golden brown. Continue baking until a toothpick comes out clean.
Q: Can I make muffins instead of a loaf?
A: Yes. Spoon batter into lined muffin tins and bake at 350°F (175°C) for 18–22 minutes. This cuts the bake time and makes portable treats.
Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, then wrap tightly or freeze slices in a single layer before stacking. Thaw at room temperature or warm gently in the microwave.
Q: Can I add pumpkin spice instead of individual spices?
A: Yes. Use 1 1/2 teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, and clove for convenience.
Conclusion
This pumpkin bread is an easy, comforting loaf that fills the kitchen with warm spice and delivers moist, tender slices every time. If you want to compare a similar spiced loaf with a slightly different take, see this detailed recipe at Pumpkin Bread – Once Upon a Chef. Happy baking—slice one warm and enjoy the aroma and cozy flavor.
Print
Cozy Pumpkin Bread
- Total Time: 80 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This pumpkin bread is soft, warmly spiced, and simple to make, filling your kitchen with the scent of cinnamon and clove.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, and optionally line the bottom with parchment for easy removal.
- In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove. Gradually add the dry mixture to the wet mixture and stir gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, checking for doneness with a toothpick at 60 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Serve slices warm with butter or cream cheese. Store at room temperature for up to 2 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
