When the air turns crisp and cozy sweaters come out, this easy pumpkin bread recipe is one of the first things I want to make for my friends or coworkers. It’s perfectly spiced, incredibly moist, and made with pumpkin puree. I’ve been making this homemade pumpkin bread every fall for years, and each time it fills my kitchen with the warm aroma of cinnamon, nutmeg, and cloves. Whether you’re baking it for a fall brunch, gifting it to a friend, or enjoying it with a warm cup of coffee on a quiet morning, this recipe is pure comfort.
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Why You’ll Love This Pumpkin Bread
- It’s super easy! Even if it’s your first time baking pumpkin bread, this recipe is easy to follow and delivers perfect results.
- Extra moist texture. The combination of pumpkin puree, dark brown sugar, and sour cream creates a moist crumb that stays soft for days.
- Warm fall spices. This loaf is packed with cozy pumpkin spice flavor that comes from cinnamon, nutmeg, and pumpkin spice flavors.
- Versatile and crowd-pleasing. Slice some for breakfast, enjoy warm, or gift this to someone to make their day.
What Does Pumpkin Bread Taste Like?
This pumpkin bread recipe tastes like a cross between banana bread and a light pumpkin cake. It’s soft, moist, and full of warm spices. Each bite has a subtle pumpkin flavor enhanced by hints of cinnamon, nutmeg, and maple. The chopped walnuts add just the right amount of crunch, and the dark brown sugar gives it a slightly caramelized sweetness. It’s the kind of treat that makes you want to pour a second cup of coffee and savor the moment.
Pumpkin Bread Ingredients
Below you will find the list of ingredients needed for this recipe.:
- 1¾ cups all-purpose flour – The perfect base for this quick bread, giving it structure while keeping a soft crumb.
- 1 teaspoon baking soda – Helps your pumpkin bread rise beautifully.
- ¼ teaspoon baking powder – Adds a gentle lift for a fluffy texture.
- ½ teaspoon salt – Balances the sweetness and enhances the warm spices.
- 1 teaspoon ground cinnamon – Brings that classic pumpkin spice warmth.
- 1 teaspoon ground pumpkin pie spice – A cozy blend of fall spices for that true seasonal flavor.
- ¼ teaspoon ground nutmeg – Adds depth and a hint of sweetness to the loaf.
- ½ cup white sugar – For light sweetness and a smooth texture.
- ½ cup dark brown sugar – Adds moisture and a caramel-like flavor to every bite.
- 2 large eggs, room temperature – Ensures a rich, smooth batter and even bake.
- 1 (15-ounce) can pumpkin puree – I recommend Libby’s for its consistency and authentic pumpkin flavor.
- ½ cup salted butter, room temperature – Softened butter adds a rich, buttery taste and tender crumb.
- ½ cup sour cream – Keeps the loaf ultra-moist and gives it that bakery-style softness.
- ½ teaspoon vanilla extract – Adds warmth and balances the sweetness.
- ¼ teaspoon maple extract – Infuses a subtle maple note that pairs perfectly with pumpkin.
- ½ cup chopped walnuts – Optional, but adds a light crunch and nutty finish.
Optionally, you can also top your baked pumpkin bread with powdered sugar at the end.
How to Make Pumpkin Bread
Follow these easy steps for the best pumpkin bread recipe every time:
STEP 1: Preheat the oven & prep the pans – Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
STEP 2: Combine the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg until evenly blended. Set aside.
STEP 3: Cream and Mix the Wet Ingredients – In a large mixing bowl, beat the room temperature butter, white sugar, and dark brown sugar together until light and fluffy. Then, add the eggs, followed by the vanilla extract, maple extract, sour cream, and pumpkin puree. Mix until smooth and creamy, with no streaks remaining.
STEP 4: Bring it all together – Gradually add dry ingredients into the pumpkin mixture, mixing on low speed until just combined. Gently fold in the chopped walnuts (if using). Avoid over-mixing. This will help maintain a tender, moist crumb.
- STEP 5: Bake – Pour the batter evenly into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a clean toothpick inserted into the center of the loaf comes out clean.
STEP 6: Cool and enjoy! – Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Garnish with powdered sugar and enjoy!
How to Store Pumpkin Bread
- Room Temperature: Wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep in an airtight container for up to 5 days.
- Next Day: The flavor actually deepens the next day, making it even more delicious!
- Freezer Friendly: Wrap individual slices in plastic wrap and freeze in a zip-lock bag for up to 3 months. Reheat in the oven.
More Fall Favorites from Elicit Folio
If you loved this fall-inspired bake, try one of these recipes next:
- Dairy-Free Eggnog Recipe
- Apple Cider Sangria
- Ham and Potato Soup
- Apple Pie Smoothie Recipe
- Banana Bread Recipe
FAQ
Can I substitute the vegetable oil?
Absolutely. Try a neutral oil like canola oil, or refined avocado oil has a mild flavor.
Can I add chocolate chips or pumpkin seeds?
Yes! Fold in ½ cup of chocolate chips or sprinkle pumpkin seeds on top before baking for extra flavor and texture.
What if I want to make it dairy-free?
This recipe is already dairy-free! You can also swap apple juice for almond milk or pure maple syrup for a twist on sweetness.
How do I know when it’s done baking?
Insert a cake tester or clean toothpick into the center of the loaf. It should come out clean or with a few moist crumbs.
Easy and Moist Pumpkin Bread Recipe
Ingredients
- 1¾ cups All-Purpose Flour
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Ground Pumpkin Pie Spice
- ¼ tsp Ground Nutmeg
- ½ cup White Sugar
- ½ cup Dark Brown Sugar
- 2 Large Eggs, room temperature
- 1 15oz Can Pumpkin Puree, I recommend Libby's
- ½ cup Salted Butter, room temperature
- ½ cup Sour Cream
- ½ tsp Vanilla Extract
- ¼ tsp Maple Extract
- ½ cup Walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg until evenly blended. This helps the leavening agents distribute for an even rise.
- Cream the butter and sugars: In a large mixing bowl, use a hand or stand mixer to cream together the room temperature butter, white sugar, and dark brown sugar until light and fluffy (about 2–3 minutes). This step will add air and give your bread a tender, moist crumb.
- Add the wet ingredients: Beat in the eggs, followed by the pumpkin puree, sour cream, vanilla extract and maple extract. Mix until the batter is smooth and creamy.
- Combine wet and dry mixtures: Gradually mix in dry ingredients into the pumpkin mixture, mixing on low speed until just combined. Avoid over-mixing. This will make your pumpkin bread dense instead of fluffy. Fold in the chopped walnuts for a subtle crunch and nutty flavor
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a clean toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this easy pumpkin bread recipe, I’d love to see your delicious creations! Tag @elicitfolio on Instagram or comment below to share how it turned out. Don’t forget to follow me on Pinterest for more cozy pumpkin recipes, quick breads, and great recipes for every time of day!
This is timely and a perfect addition to our Thanksgiving spread. Love the idea of buying canned pumpkin puree instead of making one from scratch. Thank you for sharing this dairy-free recipe.
You’re welcome! Enjoy!
This sounds delicious, I can’t wait to make it. I may try it with fresh pumpkin since I’ve been wanting to roast one. I love veggie breads and with all the spices I know this recipe will be a keeper.
Thanks Nee! You’re such a great baker yourself, can’t wait to see how your bread turns out, especially with fresh pumpkin! Keep me posted!
This pumpkin bread looks so moist. It’s exactly what I love to enjoy with an afternoon coffee.
I just might do this on December 1 – that’s when our family traditionally do our Thanksgiving night. This seems easy enough, I just need to find where to get pumpkin spice. Possibly online as I’ve not seen a jar at the supermarket.
Here’s an Amazon link! Enjoy! – https://amzn.to/4icvlw8
The texture and flavor of this bread is perfect! I made it for dessert last night and had it for breakfast with my coffee this morning.
Thank you so much! Happy you enjoyed!
We make banana bread all the time and it would be nice to try something a little different with your recipe. I might add in some chocolate chips!
Love this idea!!