🍂 Easy Homemade Pumpkin Bread Recipe

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There’s nothing quite like the warm, spicy aroma of fresh pumpkin bread baking in the oven on a crisp fall day. This moist and flavorful recipe is a family favorite — perfect for gifting, freezing, or enjoying with a cup of coffee while the leaves fall outside your window.

🧡 Why You’ll Love This Pumpkin Bread

This classic pumpkin bread recipe checks all the boxes:

• ✅ Moist and tender texture

• ✅ Bursting with warm fall spices

• ✅ Easy to make — no mixer required!

• ✅ Makes four mini loaves — perfect for sharing

Whether you serve it for breakfast, dessert, or a sweet afternoon snack, it’s guaranteed to fill your home with cozy autumn vibes. 🍁

🍴 Equipment You’ll Need

• 4 small loaf pans (5×3 inches)

• Large mixing bowl

• Medium mixing bowl

• Electric mixer or whisk

• Spatula

• Measuring cups and spoons

• Wire cooling rack

🧁 Ingredients

• 2 ⅔ cups sugar

• ⅔ cup butter, softened

• 1 (15-oz) can 100% pure pumpkin

• 4 eggs, beaten

• 3 ½ cups all-purpose flour

• 2 tsp baking soda

• ½ tsp baking powder

• 1 ½ tsp salt

• 1 tsp ground cloves

• 2 tsp cinnamon

• 1 tsp pumpkin pie spice

• 1 tsp nutmeg

• ⅔ cup water

• 1 ½ tsp vanilla extract

• 1 cup chopped nuts (pecans or walnuts work beautifully)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease four small loaf pans or line them with parchment paper.

2. Cream butter and sugar together until light and fluffy.

3. Add pumpkin and eggs, mixing until smooth.

4. In a separate bowl, combine all dry ingredients — flour, baking soda, baking powder, salt, and spices.

5. Gradually add dry mixture to the wet ingredients, alternating with water and vanilla. Mix until fully combined.

6. Fold in the nuts using a spatula.

7. Pour the batter evenly into the prepared pans.

8. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool on a wire rack for 10–15 minutes before removing from pans.

Enjoy warm with a pat of butter or a drizzle of maple glaze!

🍁 Serving Suggestions

• Serve with cream cheese spread or cinnamon butter.

• Slice and toast for a cozy breakfast treat.

• Wrap and gift to friends, neighbors, or teachers — it’s a thoughtful homemade gift!

🧊 Storage Instructions

• Store at room temperature for up to 4 days in an airtight container.

• Refrigerate for up to 1 week.

• Freeze loaves (wrapped tightly in plastic and foil) for up to 3 months. Thaw overnight before serving.

🌟 Expert Tips

• Don’t overmix — this keeps the bread light and fluffy.

• You can substitute 1 cup of chocolate chips for nuts if you prefer a sweeter twist.

• For a bakery-style touch, sprinkle a little cinnamon-sugar on top before baking.

❓FAQs

Can I make this into muffins?
Yes! Pour batter into muffin tins and bake at 350°F for 20–25 minutes.

Can I use fresh pumpkin puree?
Absolutely — just be sure to drain any excess liquid for the right consistency.

How do I tell when it’s done?
A toothpick inserted in the center should come out clean with just a few moist crumbs.

🍂 You May Also Like

• Southern Cornbread Dressing

• Pumpkin Spice Latte Chex Mix

• Homemade Spiced Apple Cider

🍂 Easy Homemade Pumpkin Bread Recipe

This homemade Pumpkin Bread is a fall favorite — moist, tender, and packed with warm spices like cinnamon, nutmeg, and cloves. Made with real pumpkin puree and a touch of vanilla, it bakes up beautifully in four mini loaves, perfect for sharing or gifting. Whether served warm with butter or wrapped up as a cozy homemade treat, this pumpkin bread fills your home with the comforting aroma of autumn. 🍂🍞

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert

Cuisine American, Southern Cooking

Servings 32

Calories 235 kcal

Equipment

• 4 Small loaf pans 5 X 3 inches
• large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk
• Spatula
• measuring cups and spoons
• Wire cooling rack

Ingredients

  

1x2x3x

• 2 ⅔ cups sugar
• ⅔ cup butter softened
• 1 15-oz can 100% pure pumpkin
• 4 eggs beaten
• 3 ½ cups all-purpose flour
• 2 tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp salt
• 1 tsp ground cloves
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp nutmeg
• ⅔ cup water
• 1 ½ tsp vanilla extract
• 1 cup chopped nuts pecans or walnuts work beautifully

Instructions

 

• Preheat oven to 350°F (175°C). Grease four small loaf pans or line them with parchment paper.
• Cream butter and sugar together until light and fluffy.
• Add pumpkin and eggs, mixing until smooth.
• In a separate bowl, combine all dry ingredients — flour, baking soda, baking powder, salt, and spices.
• Gradually add dry mixture to the wet ingredients, alternating with water and vanilla. Mix until fully combined.
• Fold in the nuts using a spatula.
• Pour the batter evenly into the prepared pans.
• Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• Cool on a wire rack for 10–15 minutes before removing from pans.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Serving: 1sliceCalories: 235kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 2500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

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