This is the pumpkin bread I pull out when the leaves even think about turning. It’s cozy and tender, with that soft, just-sweet-enough crumb that makes your house smell like you know what you’re doing. Tons of real pumpkin, warm spices, and a crust that gets a tiny bit crackly on top. If you’ve ever wanted a go-to loaf that never dries out and somehow disappears in a single afternoon, hi, meet your new habit.

My husband calls this “the orange cake” and slices it way too thick, like it’s a doorstop. The kiddo picks out the chocolate chips with weird surgical focus and then circles back for the rest of the slice. It’s the thing I bake when friends say they’re “just swinging by” and I need my kitchen to smell like fall in 10 minutes flat. We eat the end piece over the sink, no plates, because we are those people and it’s better that way.

Why You’ll Love This Easy Best Ever Pumpkin Bread Recipes

– Big pumpkin energy: a full cup of puree, so it’s moist without feeling gummy.
– One bowl for wet, one for dry, zero drama. You can mix it with a whisk and a good playlist.
– Smells like a hug—cinnamon, ginger, a whisper of clove.
– Stays soft for days, and honestly tastes even better on day two (if it survives).
– Works as a loaf, muffins, or mini loaves for gifting. Or hoarding. No judgment.

How to Make It

Preheat your oven to 350°F and line a 9×5-inch loaf pan with a parchment sling. A little oil on the sides helps the corners behave.

In a big bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, and a pinch of nutmeg and clove if you’re into it. If your spices are ancient, double the cinnamon. No shame.

In another bowl, whisk 2 large eggs with 1 cup pumpkin puree (the plain kind, not the pie filling), 1/2 cup neutral oil, 1 cup sugar, 1/2 cup brown sugar, and 2 teaspoons vanilla. Smooth, shiny, pumpkin-orange goodness.

Pour wet into dry and whisk just until you don’t see streaks of flour. If you want chocolate chips or walnuts, fold in about 3/4 cup. The batter will be thick—perfect.

Scrape it into the pan, smooth the top, and if you’re extra, sprinkle a little coarse sugar for sparkle. Bake 55–65 minutes, until a toothpick comes out with a few moist crumbs. If the top’s getting too bronzy before the middle is set, tent with foil the last 10 minutes.

Cool in the pan 10 minutes, then lift the loaf out and let it finish cooling. Slice while warm if you must. I usually must.

Ingredient Notes

– Pumpkin puree: The plain canned kind. Pumpkin pie filling has sugar and spices already—wrong party. If your puree looks watery, blot it with paper towels.
– Oil: Neutral (canola, sunflower, light olive). Oil keeps it tender for days. Butter tastes great but makes it drier the next day—been there.
– Sugars: The white + brown combo gives sweetness and moisture. Cut back a little if you like, but not too much or it loses that plush crumb.
– Spices: Cinnamon and ginger are the backbone. A pinch of nutmeg/clove makes it cozy, but go easy—clove gets bossy fast.
– Flour: Plain all-purpose. If using a 1:1 gluten-free blend, add 1 extra tablespoon milk or oil to keep it soft.
– Eggs: Room temp eggs mix smoother. If you forget, run them under warm water for a minute. Crisis averted.
– Mix-ins: Chocolate chips, chopped pecans, or a handful of pepitas on top. Don’t overdo it or the loaf won’t rise as nicely.
– Vanilla: Not required, but that little roundness does something magical. I can’t explain it, I just know.

Recipe Steps

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with a parchment sling; lightly grease.
2. Whisk 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp ginger, and a pinch of nutmeg/clove.
3. Whisk 2 eggs, 1 cup pumpkin puree, 1/2 cup oil, 1 cup sugar, 1/2 cup brown sugar, and 2 tsp vanilla until smooth.
4. Combine wet and dry just until no dry streaks remain; fold in 3/4 cup chips or nuts if using.
5. Pour into pan, smooth, and bake 55–65 minutes until a toothpick has a few moist crumbs; tent with foil if browning early.
6. Cool 10 minutes in pan, then lift out and cool fully before slicing (or slice warm, live your truth).

What to Serve It With

– Hot coffee or a maple latte situation.
– A swipe of salted butter or cinnamon-honey butter.
– Whipped cream cheese or mascarpone if you’re feeling brunchy.
– Yogurt and apples for a “balanced” breakfast you can still call cake.
– A cozy bowl of chili on the side—sweet + savory fall vibes.

Tips & Mistakes

– Don’t overmix. Stir just until combined or you’ll get a tough loaf.
– Check early. Ovens are little liars—start peeking at 50 minutes.
– Use a parchment sling. No sticking, no cursing.
– Too dark, too fast? Foil tent for the last stretch.
– Gummy middle? It needed more time or your puree was watery—blot next round.
– Want a taller dome? Bake in an 8.5×4.5-inch pan and add 3–5 minutes.

Storage Tips

Wrap the cooled loaf tight and keep it on the counter 3–4 days. It stays soft, promise. In the fridge it firms up a bit, which I weirdly love for clean slices—microwave 10 seconds to bring back the cozy. Freezer-friendly: slice, wrap individually, and stash up to 3 months. Cold slices with coffee for breakfast are a personality trait I fully endorse.

Variations and Substitutions

– Maple or honey instead of part of the sugar: swap up to 1/2 cup; reduce oil by 1 tablespoon and bake a few minutes longer.
– Gluten-free: use a 1:1 baking blend; add 1 tablespoon milk or oil to keep it tender.
– Brown butter twist: use 1/2 cup melted browned butter instead of oil for nutty flavor; bread will be slightly less soft day two.
– Chocolate chip classic: 3/4 cup semisweet chips, or go half chips, half chopped pecans.
– Cream cheese swirl: beat 6 oz cream cheese with 1/4 cup sugar and 1 egg; swirl into batter.
– Less sweet: drop total sugar to 1–1 1/4 cups; flavor stays, crumb a bit less plush.
– Spice bomb: add 1 tsp pumpkin pie spice in addition to the cinnamon for extra warmth.

Frequently Asked Questions

Can I use pumpkin pie filling instead of puree?

I wouldn’t. Pie filling is already sweetened and spiced, so it throws off the recipe. You want plain canned pumpkin puree—100% pumpkin on the label.

How do I know when it’s done in the middle?

Toothpick should come out with a few moist crumbs, not wet batter. If you’ve got an instant-read thermometer, 200–205°F in the center is the sweet spot. Tent with foil if the top gets too dark before it’s there.

Can I make muffins with this batter?

Yup! Scoop into a lined muffin tin (about 3/4 full) and bake at 350°F for 18–22 minutes. Start checking at 18. Makes around 12 big muffins or 14 smaller ones if you’re generous with the chocolate chips, like me.

Can I cut the sugar or swap in maple syrup?

Totally. Cut the total sugar to 1–1 1/4 cups for a less-sweet loaf. Or swap up to 1/2 cup with maple syrup or honey—just reduce the oil by 1 tablespoon and add 3–5 minutes to the bake time if needed.

Does this work gluten-free?

Yes! Use a 1:1 gluten-free all-purpose blend and add 1 tablespoon milk or oil to keep the crumb soft. Still comes out cozy and fabulous.

Easy Best Ever Pumpkin Bread Recipes