There’s something almost magical about the smell of pumpkin bread baking. It’s more than just a dessert; it’s a warm, spicy hug for your entire house. It whispers of crisp autumn air, cozy sweaters, and happy gatherings.

This isn’t just any pumpkin bread. This is the kind of recipe that becomes a tradition. The one you scribble on a notecard, its edges eventually becoming stained with vanilla and cinnamon, because you make it so often.

We’re talking about a loaf that is incredibly, unapologetically moist. It’s packed with real pumpkin flavor and a symphony of warm spices in every single bite. And the best part? It’s wonderfully simple to make. No fancy mixers, no complicated steps—just pure, homestyle baking joy.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to kitchen magic. Here’s what you’ll need and why each one plays a starring role.

• 1 and 3/4 cups all-purpose flour: This is the foundation of our bread, providing the perfect structure. Make sure to spoon it into your measuring cup and level it off for accuracy.

• 1 teaspoon baking soda: Our chemical leavening agent. This is what gives the bread its lift and makes it beautifully light.

• 2 teaspoons ground cinnamon: The headliner of the spice show! It brings that classic, warm sweetness we all crave.

• 1/4 teaspoon each of ground nutmeg, cloves, and ginger: The incredible supporting cast. Together with cinnamon, they create that iconic “pumpkin spice” flavor profile.

• 3/4 teaspoon salt: A total flavor hero. Salt makes all the other flavors pop and balances the sweetness perfectly.

• 2 large eggs, at room temperature: They bind everything together and add richness. Room temperature eggs incorporate more evenly into the batter.

• 1/2 cup granulated sugar: Provides straightforward sweetness and helps create a lovely, tender crumb.

• 3/4 cup packed light or dark brown sugar: This is where the deep, molasses-like flavor and extra moisture come from. Dark brown sugar will give a slightly richer taste.

• 1 and 1/2 cups pumpkin puree: The star of the show! Use 100% pure pumpkin puree, not pumpkin pie filling. This adds both flavor and incredible moisture.

• 1/2 cup vegetable oil: The secret to supremely moist bread. Oil creates a tender texture that lasts for days, unlike butter which can lead to a drier loaf.

• 1/4 cup orange juice: This might seem surprising, but trust me. It doesn’t make the bread taste like oranges. It just adds a subtle brightness that cuts through the density and enhances all the other flavors.

• 2/3 cup semi-sweet chocolate chips: Optional, but highly recommended for a delightful, melty surprise in every bite. Nuts are a great alternative here.

How to make Pumpkin Bread Recipe?

Ready to create something wonderful? Let’s walk through the process together. It’s easier than you think.

Step 1: Getting Your Oven and Pan Ready

First, move your oven rack to the lower third position. This simple trick is a game-changer—it prevents the top of your bread from over-browning before the center is done.

Preheat your oven to 350°F (177°C). Now, grab a 9×5-inch metal loaf pan and give it a good coat of non-stick spray. This ensures your beautiful loaf will slide right out after baking.

Step 2: Combining the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Just whisk until they’re all one happy, uniform mixture.

Setting this aside lets the flavors start to mingle and ensures the baking soda is evenly distributed, which is key for an even rise.

Step 3: Whisking the Wet Ingredients

In a separate medium bowl, whisk the eggs, granulated sugar, and brown sugar together. You’re looking for a smooth, slightly thickened consistency.

Now, whisk in the pumpkin puree, oil, and orange juice. This will create a beautifully smooth, orange batter that already smells amazing.

Step 4: Bringing the Batter Together

Pour your wet, pumpkin-y mixture into the bowl of dry ingredients. Now, use a rubber spatula or a wooden spoon to gently fold them together.

The key word here is *gently*. Stop mixing the second the last streaks of flour disappear. A few lumps are totally fine! Over-mixing is the enemy of tender, soft bread.

Step 5: Adding the Final Touch

If you’re using chocolate chips (or nuts), now’s the time. Sprinkle them over the batter and fold them in gently, just once or twice to distribute them.

This final step ensures your add-ins don’t all sink to the bottom during baking.

Step 6: Baking to Golden Perfection

Pour the batter into your prepared loaf pan and smooth out the top. Slide it into your preheated oven and set a timer for 30 minutes.

After 30 minutes, loosely tent the top of the bread with a piece of aluminum foil. This prevents the top from getting too dark while the inside finishes baking. Bake for another 30-35 minutes.

Step 7: The Final Test and Cool Down

Start checking for doneness around the 55-minute mark. The bread is done when a toothpick inserted into the very center comes out clean or with a few moist crumbs—no wet batter.

This is the most important step for patience! Let the bread cool completely in the pan on a wire rack. This allows the structure to set so it doesn’t fall apart when you slice it.

Best Time to Serve This Dish

This pumpkin bread is incredibly versatile. It’s the ultimate autumn breakfast, sliced thick and maybe even lightly toasted with a smear of butter.

It’s a fantastic afternoon snack with a cup of coffee or tea, cutting through the midday slump with its warm, spicy comfort. It also makes a stunning, casual dessert.

Honestly, it’s perfect any time of day. A slice feels like a celebration, whether it’s a quiet Tuesday morning or the centerpiece of your Thanksgiving brunch spread.

Tips

• A few little secrets can take your bread from great to absolute perfection. Keep these in your back pocket.
• Do not over-mix the batter! Once you add the wet ingredients to the dry, mix just until combined. Over-mixing develops gluten, leading to a tough, dense bread.
• For the absolute best flavor, wrap the completely cooled loaf in plastic wrap and let it sit overnight on the counter. The flavors meld and deepen beautifully by the next day.
• Always use a metal loaf pan for this recipe. Glass or ceramic pans bake differently and can lead to a gummy, undercooked center by the time the outside is done.

Ingredient Substitutions

Out of something? Don’t worry. Here’s how you can adapt this recipe with what you have on hand.

No individual spices? Use 1 teaspoon of pumpkin pie spice blend instead of the nutmeg, cloves, and ginger. You’ll still need to keep the 2 teaspoons of cinnamon for maximum flavor.

If you’re out of orange juice, you can easily replace it with an equal amount of milk. Any kind you have—whole, skim, or even a non-dairy alternative like oat milk—will work just fine.

While oil is recommended for ultimate moisture, you can use melted and cooled butter in a pinch. The crumb might be a tad less tender, but the flavor will still be fantastic.

How to Store and Reheat

Proper storage keeps your bread moist and delicious for days. Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container.

It will stay perfectly fresh at room temperature for 3 to 4 days. If you live in a particularly warm or humid climate, you can store it in the fridge for up to a week.

To bring back that fresh-from-the-oven warmth, pop a slice in the toaster for a minute or microwave it for 15-20 seconds. It’s like you just baked it all over again.

Flavor Variations

Feel like getting creative? This recipe is a wonderful canvas. Here are a few delicious ways to make it your own.

For a decadent twist, swirl in a cream cheese filling. Mix 4 oz softened cream cheese with 1/4 cup sugar and one egg yolk, then dollop it over the batter in the pan and swirl with a knife.

Turn them into muffins! This exact recipe will make about 15-18 gorgeous muffins. Just reduce the baking time to about 18-22 minutes, or until a toothpick comes out clean.

Embrace a different kind of crunch. Swap the chocolate chips for a heaping 2/3 cup of chopped pecans or walnuts. Toasting them first in a dry pan will amplify their flavor even more.