Better than Starbucks pumpkin loaf—this pumpkin bread is made with real pumpkin, warm spices, and stays moist for days. It’s easy to make and freezes well.
Why You’ll Love This Pumpkin Loaf
Skip the coffee shop and bake this pumpkin loaf at home. It’s a simple recipe that delivers rich pumpkin flavor, comforting spices, and a tender, moist crumb that holds up for several days.
- Easy to prepare.
- Made with real pumpkin puree.
- Filled with warm, aromatic spices.
- Extra moist—still soft on day 5.
- Freezer friendly for make-ahead convenience.
The Best Pumpkin Bread Recipe
Pumpkin bread should be two things: moist and well-spiced.
Moist: This loaf combines butter, oil, and a generous amount of pumpkin puree for a soft, velvety texture—no dry crumbs here. Slices are tender enough that butter is optional.
Spiced: Five spices—cinnamon, ginger, nutmeg, cloves, and allspice—create a warm, layered flavor. Use your preferred pumpkin pie spice blend or mix the spices to taste, but try the recipe as written at least once for balance.
Variations: Customize with mix-ins like chocolate chips for pumpkin chocolate chip bread or top with pepitas for a texture boost. A simple glaze, such as a cinnamon brown sugar glaze, also pairs beautifully if you want something extra.
How to Make this Pumpkin Loaf Recipe
*Full ingredient amounts and the printable recipe card are in the recipe section below.
Preheat the oven to 350°F. Lightly grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan; a 9×5-inch pan works too. Set aside.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
- Using a stand or hand mixer, cream the butter, oil, and sugar until light and fluffy.
- Add the pumpkin puree and eggs; mix until combined, scraping the bowl as needed.
- Add the flour mixture and mix until just combined—it’s fine if the batter looks slightly lumpy.
- Stir in the water on low for about 10 seconds, then increase to medium for another 10 seconds until just barely smooth. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake at 350°F for 60–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf for at least 10 minutes before inverting, then transfer to a wire rack to cool completely.
Storing and Freezing
Store the cooled pumpkin loaf in an airtight container or zip-top bag at room temperature for 5–7 days.
To freeze, wrap the whole loaf or individual slices tightly in plastic wrap, place them in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.
More Pumpkin Desserts
- Pumpkin Roll Recipe
- Pumpkin Crinkle Cookies
- Bundt Pumpkin Cake
- Pumpkin Spice Coffee Cake
- Pumpkin Cream Cheese Muffins
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Pumpkin Loaf
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Ingredients
- 1 ¾ cups (210 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 4 Tbsp (57 g) unsalted butter, room temperature
- ¼ cup (59 ml) oil (canola or vegetable)
- 1 cup (200 g) granulated sugar
- 1 cup (244 g) pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅔ cup (159 ml) water
Equipment
- Loaf pan (1 lb / 9×5-inch)
- Electric hand mixer or stand mixer
- Mixing bowls and spatula
- Wire cooling rack
Instructions
- Preheat the oven to 350°F. Lightly grease and flour a 1-pound (8.5 x 4.5-inch) loaf pan or a 9×5-inch pan. Set aside.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
- Cream the butter, oil, and sugar with an electric mixer until light and fluffy.
- Add the pumpkin puree and eggs; mix until combined, scraping the bowl as needed.
- Add the flour mixture and mix until just combined; a few lumps are fine.
- Add the water and mix on low for 10 seconds, then on medium for another 10 seconds until just smooth. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 350°F for 60–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf for at least 10 minutes before turning out, then cool completely on a wire rack.
Notes
- Store the loaf in an airtight container or zip-top bag at room temperature for 5–7 days.
- To freeze: wrap the whole loaf or individual slices tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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