Oh, hello there! Come on in, grab a cup of coffee, and let’s chat. I’m so excited to share one of my all-time favorite recipes with you – my Homemade Pumpkin Bread. It’s more than just a recipe; it’s a slice of autumn memories, cozy mornings, and the happy chaos of my kitchen.

I can still remember the first time I attempted to make Homemade Pumpkin Bread. It was a disaster! The center was completely raw, and the edges were burnt to a crisp. I almost gave up, but the tantalizing aroma of pumpkin and spice kept me going. After several tries, tweaks, and a whole lot of love, I finally nailed it. Now, it’s a family favorite, and I can whip up a loaf without even looking at the recipe – almost! This Homemade Pumpkin Bread recipe has become a tradition, a symbol of togetherness, and a guaranteed crowd-pleaser.

Life gets busy, right? Between school runs, soccer practice, and everything in between, finding time to bake can feel impossible. But this Homemade Pumpkin Bread recipe is surprisingly easy. It’s the perfect way to sneak in some quality time in the kitchen, create something delicious, and fill your home with the most amazing aroma. The warm spices will have everyone running to see what is cooking!

I first discovered this recipe years ago, scribbled on a worn-out index card. I’ve adapted it over the years, adding my own little touches and perfecting the balance of flavors. I’ve tried chocolate chips. I have tried nuts. All are so delicious! The best part is how forgiving it is! This easy pumpkin bread recipe is so simple you can’t mess it up!

I promise, once you try this Homemade Pumpkin Bread, it will become a staple in your home, too. So, let’s get started! Don’t be intimidated; I’m here to guide you every step of the way. You might want to pull up a chair while this moist pumpkin bread is cooking. Trust me, the aroma is going to get you!

Ingredients

1 ½ cups all-purpose flour – I always use unbleached flour for a slightly nuttier flavor in my Homemade Pumpkin Bread. The type of flour you use can really influence the final texture and taste. Unbleached flour, being less processed, retains more of the wheat’s natural flavors.
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves – If you’re feeling adventurous, a pinch of ground ginger adds a nice kick to this spiced pumpkin bread. Spices are where you can really let your creativity shine. Don’t be afraid to experiment with different combinations and amounts to find your perfect blend.
1 ½ cups granulated sugar – You can substitute with brown sugar for a richer flavor in your Homemade Pumpkin Bread. Brown sugar, with its molasses content, not only adds sweetness but also moisture, contributing to a softer, more tender crumb.
½ cup vegetable oil – I prefer canola oil because it’s light and doesn’t overpower the other flavors in my Homemade Pumpkin Bread. The choice of oil is crucial; you want something neutral that won’t compete with the pumpkin and spices.
2 large eggs
1 cup pumpkin puree – When making Homemade Pumpkin Bread, you can find this in the baking aisle of most grocery stores. Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already has added sugars and spices.
½ cup chopped walnuts or pecans (optional) – Here’s a Homemade Pumpkin Bread trick I learned from my mom: toast the nuts before adding them for extra flavor! Toasting nuts enhances their nutty flavor and adds a delightful crunch.
½ cup chocolate chips (optional)– I get asked all the time to add chocolate chips, check out my chocolate chip pumpkin bread recipe

See all those lovely ingredients? So easy! I find that I have most of them in my pantry already.

For busy families making Homemade Pumpkin Bread, you can find pre-mixed pumpkin pie spice in most grocery stores to save time. I love making my own, but sometimes, it’s just not in the cards. When it comes to cost-saving tips for Homemade Pumpkin Bread ingredients, consider buying spices in bulk, as they tend to be cheaper that way. I always stock up on spices in the fall when the stores are running sales.

Don’t let your pumpkin puree go to waste! I always find myself with a little extra puree! You can store leftover Homemade Pumpkin Bread ingredients like pumpkin puree in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. You can also use it to make these Southern Cornbread Poppers Recipe.

How to Make – Step-by-Step

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. – I learned the hard way with Homemade Pumpkin Bread that proper greasing is key to preventing sticking! A well-greased and floured pan is essential for easy removal and prevents those dreaded stuck-on bits. Consider using baking spray with flour for an extra non-stick layer.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. – Don’t worry if your Homemade Pumpkin Bread batter seems a little thick; it’s supposed to be! Whisking the dry ingredients ensures even distribution, preventing pockets of baking soda or clumps of flour. This step is crucial for a consistent rise and texture.
In a separate bowl, combine the sugar, oil, and eggs. Beat until well blended. – I learned the hard way with Homemade Pumpkin Bread that the order of adding ingredients matters. It really does! Properly combining the wet ingredients creates an emulsion, which helps bind the dry ingredients and contributes to a moist, tender bread.
Add the pumpkin puree to the wet ingredients and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, resulting in a tough, dense bread. Mix until just combined, leaving a few streaks of flour.
Fold in the nuts and chocolate chips, if using.
Pour the batter into the prepared loaf pan. – In my kitchen, Homemade Pumpkin Bread usually takes about 50-60 minutes to bake.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. – While the Homemade Pumpkin Bread is cooking, I usually do a quick kitchen clean-up or start on dinner. A clean toothpick is the ultimate test for doneness. If it comes out with wet batter, bake for a few more minutes and check again.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. – Your Homemade Pumpkin Bread should smell like a warm autumn day, filled with spices and sweetness. Cooling the bread in the pan prevents it from collapsing and makes it easier to handle.

This Homemade Pumpkin Bread is so simple to make! I promise! After your first loaf, you will feel like a pro! I have been making bread for years, and there are a few tips that I have learned along the way!

I remember one time I was making a loaf of Homemade Pumpkin Bread and the phone started ringing! I took the bread out to answer the phone, and forgot to put it back in! Oh my, what a disaster! My family still laughs about it. Now I set a timer, and everything is smooth sailing!

Serving

My family enjoys this Homemade Pumpkin Bread sliced and slathered with cream cheese. It’s the perfect breakfast treat or afternoon snack. The kids love our Homemade Pumpkin Bread when I pack it in their lunchboxes with a smear of peanut butter. So yummy!

My go-to side dishes that pair with Homemade Pumpkin Bread are a warm cup of coffee or tea. The spices in the bread complement the warmth of the beverage perfectly. This Homemade Pumpkin Bread is perfect for fall gatherings, Thanksgiving dessert, or even a cozy weekend brunch.

For Homemade Pumpkin Bread presentation tips, I like to dust the top with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. So fancy!

If you have extra Homemade Pumpkin Bread, you can make French toast with it! Just slice it up, dip it in an egg mixture, and cook it on a griddle until golden brown. Trust me, it’s amazing! Sometimes I will do this with my Southern Peach Bread Recipe if I have extra.

For seasonal Homemade Pumpkin Bread variations, I’ve tried adding cranberries and orange zest during the holidays for a festive twist. My friends always ask for this Homemade Pumpkin Bread recipe whenever I bring it to potlucks or gatherings. It’s always a hit! Some recipes can be found Pumpkin Bread – Once Upon a Chef or Pumpkin Bread Recipe (No Mixer!) – Sally’s Baking.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?
- While it might be tempting, I don’t recommend using canned pumpkin pie filling for Homemade Pumpkin Bread. It already contains spices and sugar, which can throw off the balance of the recipe. You know what I do when my Homemade Pumpkin Bread starts tasting funny? I check my measurements!
How do I prevent my pumpkin bread from sinking in the middle?
- Overmixing the batter can cause the Homemade Pumpkin Bread to sink in the middle. Be sure to mix until just combined. I have made this mistake so many times! This moist pumpkin bread recipe is easy if you follow the simple steps!
Can I freeze pumpkin bread?
- Yes, absolutely! Homemade Pumpkin Bread freezes beautifully. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep for up to three months.
Can I make this recipe gluten-free?
- I haven’t tried making this Homemade Pumpkin Bread gluten-free, but I’m sure you could substitute the all-purpose flour with a gluten-free blend. Just be sure to add a binder like xanthan gum to help with the texture.
How do I make the pumpkin bread more moist?
- Adding a tablespoon or two of sour cream or yogurt to the batter can help create a more moist pumpkin bread. I have also heard that adding applesauce can help. I learned that from some of my readers!
Can I add different spices to this recipe?
- Absolutely! Feel free to experiment with different spices like ginger, cardamom, or allspice to customize your Homemade Pumpkin Bread to your liking.
My pumpkin bread is too dark on top. What should I do?
- If your Homemade Pumpkin Bread is getting too dark on top, tent it with foil during the last 15-20 minutes of baking. Next time try this Easy Streusel Pumpkin Bread.

My Final Thoughts

This Homemade Pumpkin Bread recipe holds a special place in my heart because it reminds me of family, tradition, and the simple joys of baking. It’s a recipe that has been passed down and adapted over the years, and I hope it becomes a cherished part of your family’s traditions as well.

My Homemade Pumpkin Bread Pro Tips:

Don’t overmix the batter: This will result in a tough bread.
Use room temperature ingredients: This helps the batter come together more smoothly.
Let the bread cool completely before slicing: This prevents it from crumbling.

Homemade Pumpkin Bread variations I’ve tried with my family include adding dried cranberries and walnuts for a festive touch, swirling in a cream cheese filling for extra decadence, and topping it with a streusel crumble for added sweetness and texture. My family loves the cream cheese version the best!

Close up shot of sliced homemade pumpkin bread

I hope you’ll make this Homemade Pumpkin Bread your own, adding your own personal touches and creating memories in the kitchen. Whether you’re a seasoned baker or a beginner, this recipe is sure to bring joy and deliciousness to your home.

So, go ahead, give it a try! Don’t be afraid to get a little messy and have some fun. I have faith in you, and I can’t wait to hear about your Homemade Pumpkin Bread success!

Homemade Pumpkin Bread

Print Recipe

This Homemade Pumpkin Bread is moist, warmly spiced, and bursting with pumpkin flavor. Perfect for breakfast, dessert, or a cozy snack on a cool day.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/4 cup chopped walnuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine sugar, oil, eggs, and pumpkin puree. Mix well.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Stir in chopped walnuts, if desired.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a dollop of cream cheese frosting or a sprinkle of powdered sugar.