There’s nothing quite like the comforting aroma of freshly baked Pumpkin Bread wafting through your kitchen. This moist, spiced loaf is a celebration of fall flavors, blending rich pumpkin, warm cinnamon, and a hint of sweetness in every bite. With just 15 minutes of prep and an hour in the oven, it’s an effortless treat that feels indulgent yet wholesome. Perfectly tender with a golden crust, it’s a slice of cozy perfection for breakfast, dessert, or anytime in between.
Packed with nutrients like vitamin A and fiber, this bread is as nourishing as it is delicious. Each slice offers a delightful balance of soft, cake-like texture and a subtle earthy sweetness. Whether enjoyed warm with a pat of butter or paired with your favorite coffee, it’s a recipe that brings joy to every moment. Share it with loved ones or savor it solo—this Pumpkin Bread is a must-have for your autumn baking lineup.
Ingredients for Perfect Pumpkin Bread
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups (345 g) pumpkin puree
- ¼ cup (60 ml) canola or vegetable oil (or any neutral cooking oil)
- ¼ cup (60 g) unsalted butter, melted and cooled
- ⅔ cup (135 g) dark brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) buttermilk
- 2 large eggs, lightly beaten (room temperature preferred)
- 1 Tablespoon vanilla extract
- Optional Glaze:
- 1 cup (125 g) powdered sugar
- 1 Tablespoon melted butter (salted or unsalted)
- ½ teaspoon vanilla extract
- 2-4 teaspoons milk (plus more as needed)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour the bottom and 1″ up the sides of a bread pan. Set aside.
- In a large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, baking soda, and salt. Set aside.
- In a separate bowl, whisk together pumpkin puree, oil, and melted butter. Stir until well-combined, then mix in the sugars.
- Add buttermilk, eggs, and vanilla extract to the wet mixture. Stir until combined.
- Gently fold the dry ingredients into the wet mixture using a spatula or spoon. Do not over-mix to avoid dense or dry bread.
- Evenly spread the batter into the prepared pan. If not using glaze, sprinkle generously with coarse sugar.
- Bake in the preheated oven for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with a few moist crumbs).
- Allow the bread to cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
- Optional Glaze: Whisk together powdered sugar, melted butter, vanilla extract, and 2 teaspoons milk. Add more milk (1 teaspoon at a time) if too stiff, or more powdered sugar if too runny. Drizzle over cooled bread.
- Slice, serve, and enjoy your delicious Pumpkin Bread!
Perfect Pairings: Serving Suggestions
This pumpkin bread is delicious on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist. For breakfast, try it with a smear of cream cheese or a drizzle of honey. A warm cup of chai tea or coffee makes it even cozier!
Keep It Fresh: Storage and Reheating Tips
Store your pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or toast lightly for a crispy edge. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
Mix It Up: Recipe Variations
Add a handful of chopped walnuts or pecans for a crunchy texture, or mix in chocolate chips for a sweet surprise. For a healthier twist, substitute half the flour with whole wheat flour or swap the oil for applesauce. You can also experiment with spices like nutmeg or cloves for a unique flavor profile.
Quick Tips: Time-Saving Hacks
Use pre-measured spice blends like pumpkin pie spice to save time. If you don’t have buttermilk, make your own by adding 1 teaspoon of lemon juice or vinegar to ¼ cup of milk and letting it sit for 5 minutes. Prep your dry ingredients the night before to streamline the process.
Glaze or No Glaze? Your Call!
The optional glaze adds a sweet finish, but if you prefer a simpler treat, skip it and sprinkle coarse sugar on top before baking for a subtle crunch. If you’re feeling adventurous, try a maple glaze by replacing the milk with maple syrup for a fall-inspired twist.
Pumpkin Bread
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups pumpkin puree
- ¼ cup canola or vegetable oil any neutral cooking oil will work in this recipe
- ¼ cup unsalted butter melted and cooled until no longer hot
- ⅔ cup dark brown sugar firmly packed
- ½ cup granulated sugar
- ¼ cup buttermilk
- 2 large eggs lightly beaten, room temperature preferred
- 1 Tablespoon vanilla extract
Glaze (optional)
- 1 cup powdered sugar
- 1 Tablespoon melted butter salted or unsalted
- ½ teaspoon vanilla extract
- 2-4 teaspoons milk plus more as needed
Instructions
- Preheat oven to 350F (175C) and grease and flour the bottom and 1″ up the sides of a bread pan³. Set aside.
- In a large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, baking soda, and salt, and set aside.
- In a separate bowl, whisk together pumpkin puree, oil, and melted butter. Stir until well-combined and then stir in sugars.
- Add buttermilk, eggs and vanilla extract and stir until combined.
- Add dry ingredients to wet and gently fold together with a spatula or spoon until just combined. Do not over-mix, it will make your bread dense/dry.
- Evenly spread batter into prepared pan. If you will not be using the glaze you might wish to sprinkle the batter generously with coarse sugar.
- Transfer to 350F (175C) preheated oven and bake for 55-60 minutes or until a wooden skewer inserted into the center comes out clean (or preferably with a few moist crumbs).
- Allow to cool for 15 minutes before inverting onto a cooling rack to cool completely before decorating with glaze (if using).
- Whisk together powdered sugar, butter, vanilla extract and 2 teaspoons milk. If glaze is too stiff, add additional milk, one teaspoon at a time, until glaze falls in a ribbon from the whisk (if glaze is too runny, add more powdered sugar).
- Drizzle over cooled bread, allow to cool and then slice and enjoy!