Get ready to fall in love with this fluffy, flavorful pumpkin bread recipe. It’s packed with pumpkin puree and cozy spices and loaded with flavor!

Sliced pumpkin bread on a wooden table with a stack of plates and a tea pot in the background.

This pumpkin bread is one of my favorite bread recipes! It’s incredibly sweet and flavorful, super easy to make, and, best of all, you don’t need a mixer!

We are in all-out fall mode here. We are finally out of zucchini, so no more zucchini bread this year. We are now on to pumpkin muffins and making our own persimmon puree! Which, by the way, would be an excellent alternative to pumpkin puree!

Let’s just say I like to embrace the fall season fully!

Table of Contents

Why you will love this pumpkin bread recipe

This pumpkin bread is made with the perfect balance of moisture to ensure every bite is moist and tender.

I love enjoying this pumpkin bread on the back deck with a hot cup of coffee in the morning!

This recipe is a breeze to follow, even for baking newbies. Just mix, pour, and bake!

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What you will need for this recipe

Ingredients for pumpkin bread on a white table.

Flour: I prefer using all-purpose flour for this recipe because it gives the bread a nice fluffiness. You can use gluten-free flour, such as almond flour, as an alternative.
Baking soda and baking powder: I always use both baking soda and baking powder in my bread for the best rise.
Spices: I love the way these spices complement the sweetness of the pumpkin.
Butter: Make sure the butter is softened for best results!
Sugars: The combination of white and brown sugar provides sweetness and helps to create a moist and tender texture.
Eggs: Bind the ingredients together and contribute to the moisture and richness of the bread.
Pumpkin puree: While I generally always use canned pumpkin puree for convenience, you can also make your own.
Whole milk: Whole milk is definitely my favorite milk for this bread, though you can use your favorite milk, including skim or coconut milk.

Variations

Keep it fun by adding chocolate chips or chopped walnuts!

This recipe can be made using almond flour. The bread will end up a tad more dense but still tasty!

If you have fresh pumpkins on hand, that would make a great alternative to canned pumpkin puree.

Pumpkin bread recipe

Mixing the dry ingredients for the pumpkin bread together.

Step 1: Preheat the oven to 325°F. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.

Mixing the wet ingredients for the pumpkin bread in a small glass mixing bowl.

Step 2: In a separate, smaller bowl, combine the softened butter, white sugar, brown sugar, eggs, pumpkin puree, and whole milk.

Using a wooden spatula to combine the dry and wet ingredients in a larger glass mixing bowl.

Step 3: Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spatula until just combined. Be careful not to overmix.

Filling a bread loaf pan with the batter.

Step 4: Pour the batter into the prepared cast iron bread pan. Bake uncovered for 30 minutes. Loosely cover with foil and continue baking for an additional 30 minutes, or until a toothpick inserted into the center comes out clean.

Note: This recipe yields enough batter for one large loaf or two smaller loaves. If dividing the batter into two loaves, reduce the cooking time accordingly.

Cast iron pumpkin bread in the loaf pan next to a stack of plates and a tea pot.

Expert tips

This is the perfect amount of batter for an 8.5×4.5-inch cast iron loaf pan.

You can use oil instead of butter in this recipe, though I find it to be plenty moist with the butter.

If you mix the wet ingredients by hand, you will notice some small clumps of butter in the batter. Don’t worry about it; it will turn out fine!

Homemade pumpkin bread with several slices removed so you can see the inside.

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