When the weather cools down, a loaf of pumpkin bread is one of the first things people want to bake. According to a Fox News report, pumpkin bread was the most searched fall food in 20 states in October 2025 last year, with strong interest across the South and Midwest.
That list includes Alabama, Alaska, Arkansas, Colorado, Georgia, Idaho, Indiana, Iowa, Kansas, Montana, Nebraska, New Mexico, Oklahoma, Oregon, Rhode Island, South Carolina, Tennessee, Vermont, Washington, and West Virginia.
It is easy to see why. Pumpkin bread needs basic pantry ingredients, comes together in two bowls, and fills the house with the smell of cinnamon and cloves. This pumpkin bread recipe keeps things simple and gives you a tender, flavorful loaf.
Why Pumpkin Bread Is Still a Fall Favorite
Pumpkin bread sits somewhere between breakfast, snack, and dessert. You can slice it warm with butter, pack it in a lunchbox, or serve it with coffee in the afternoon. It also travels well, which makes it a popular choice for gifts and potlucks.
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Family tradition plays a big part too. A recent Patch article told the story of Payton Sinou, a 2026 graduate of Toms River High School East. She earned a $7,500 culinary scholarship from a competition sponsored by Atlantic Cape Community College, where she is now studying Pastry Arts. Her winning dish was her great grandmother’s pumpkin bread recipe. It is a good reminder that a humble loaf can carry a lot of memories.
Source: Patch, Toms River East graduate wins $7,500 culinary scholarship with family pumpkin bread
Source: Fox News, Pumpkin bread crushes competition in fall favorites across America
Pumpkin Bread Ingredients
Here is everything you need for one loaf.
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 small eggs
- 1 ½ cups sugar
- ¼ cup oil
- 1 ¼ cups pumpkin puree
Make sure you use plain pumpkin puree and not pumpkin pie filling. Pie filling already contains sugar and spices, which will throw off the balance of this recipe.
How to Make Pumpkin Bread Step by Step
- Measure the flour, baking soda, salt, cinnamon, ground ginger, and ground cloves into a bowl. Whisk them together and set the bowl aside. This is your dry mix.
- In a separate bowl, whisk the eggs, sugar, oil, and pumpkin puree until everything is fully combined. This is your wet mix.
- Add the dry mix to the wet mix in 3 additions. Use a spatula to fold gently. Add the second portion once the first is about 80% absorbed, and keep going until all the dry ingredients are fully incorporated.
- Prepare an 8×4 loaf pan. A nonstick pan makes the bread easier to remove. Bake at 325°F for 40 to 60 minutes. Baking times depend on your oven, so start checking early.
Tips for the Best Pumpkin Bread
Adding the dry mix in three parts keeps the batter smooth and helps you avoid overmixing. Overmixed batter can turn dense and chewy, so stop folding as soon as you no longer see dry flour.
Ovens vary a lot, so use the 40 to 60 minute window as a guide and not a strict rule. Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If the top is browning too fast, cover the pan loosely with foil.
Let the loaf rest in the pan for about 10 minutes before turning it out. Slicing too early can make the center look gummy, so give it time to cool.
How to Store Pumpkin Bread
Keep the cooled loaf wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate it for about a week. To freeze, wrap slices or the whole loaf well and store for up to 3 months. Thaw at room temperature and it will taste freshly baked.
Easy Ways to Customize Your Loaf
Once you have made the base recipe, you can adjust it to your taste. Chopped walnuts or pecans add crunch, and chocolate chips make it more dessert like. A simple glaze of powdered sugar and milk gives a sweet finish. You can also bake the batter in muffin tins and reduce the baking time.
Pumpkin Bread Recipe FAQ
Can I use canned pumpkin puree for this pumpkin bread recipe?
Yes. Plain canned pumpkin puree works well and saves time. Just check the label to be sure it is 100% pumpkin and not pie filling.
Can I use fresh pumpkin instead of canned?
You can. Roast the pumpkin until soft, scoop out the flesh, and blend it until smooth. Fresh puree often holds more water, so blot it with a paper towel before measuring.
Why did my pumpkin bread sink in the middle?
This usually happens when the loaf is underbaked or the oven door was opened too early. Overmixing the batter can also be a cause. Check doneness with a toothpick before taking it out.
How do I know when pumpkin bread is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs. The top should also spring back lightly when touched.
Can I make this pumpkin bread ahead of time?
Yes. It stays moist for a few days at room temperature and freezes very well. Many bakers say the flavor improves after a day as the spices settle in.
What pan size should I use?
This recipe is written for an 8×4 loaf pan. A nonstick pan helps the bread release easily. If you use a larger pan, the loaf will be flatter and will bake faster.
Can I use a different oil?
Yes. Any neutral oil, such as vegetable or canola, works well in this recipe.
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