If you’re as addicted to pumpkin bread in fall as I am – you NEED this simple, delicious recipe that is perfectly moist and super simple to bake at home!

I have been making pumpkin bread for years – my friends would always ask for loaves in fall. I’m sharing tons of tips so you understand the step by step process for making pumpkin bread that is melt in your mouth delicious – with the perfect amount of spice!

My secret? I add a LOT more pumpkin to the recipe – so you have tons of that irresistible fall flavor in every bite! Now my daughter has taken over the pumpkin bread role in our house – this recipe is easy enough for kids to follow, it’s a perfect beginner bread.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Spicy and Sweet Pumpkin Bread

Autumn is a great time to go to the pumpkin patch and take family pictures with the changing colors. One of my favorite things about fall is pumpkin spice flavored everything! Whether it’s the Starbucks Pumpkin Spice latte, seasonal candle, or ice cream, pumpkin and spice is a classic combination and a personal favorite.

My spicy and sweet pumpkin bread is the perfect blend of ingredients to satisfy your craving for fall flavor!

This is a perfect recipe to give as new neighbor gifts, for new baby treats, or to freeze and save for later – it is so moist, it won’t dry out if you make it ahead of time. Try some Hot Buttered Rum Cider to wash it all down!

How to Make Pumpkin Bread

To make this recipe, you’ll need:

• Butter – You’re going to need the fat from butter to make this bread rich and create a satisfying texture. I always recommend using unsalted butter since butter companies add different amounts of salt to their butter so start with no salt in your butter and we will add it to the mix.
• Light Brown Sugar – Light brown sugar has less molasses than dark brown sugar (about half the amount). I use light brown sugar here so that the pumpkin pie spice can be the main flavoring but if you want more of a molasses taste you can use dark brown sugar. 
• Granulated Sugar – We will be using some granulated sugar to get that straight sweetness without the molasses taste we would get if we used only brown sugar. Granulated sugar will bring sweetness but let the spices shine.
• Vanilla extract – I recommend you always use real vanilla extract when baking (not imitation vanilla extract) since the vanilla bean flavor will be stronger and more natural tasting. Vanilla is a major flavor in this pumpkin bread and the quality of your vanilla extract will affect the taste. 
• Buttermilk – Buttermilk has a tangy and sour taste and is slightly thicker than regular milk. It will help keep our bread light and cause a better chemical reaction with the leveners (baking powder and soda) making a better texture in the pumpkin bread. If all you have is whole milk you can add a splash of white vinegar (½ tsp) to the milk and about 10 minutes later it will be a suitable buttermilk substitute.
• Pumpkin puree – You can use store bought pumpkin puree for this recipe or fresh pumpkin puree. The taste of fresh pumpkin puree is slightly different from what you get in the can. For more info on fresh or canned see the FAQs below. Either way the consistency will be thick and it will add both a flavor and color to this pumpkin bread. 
• Eggs – Eggs are going to add a richness to the bread since they are high in fat. I recommend using fresh high quality eggs whenever you can. You can tell how rich an egg is by the color of the yoke. The darker yellow the yolk the better flavor it has and will lend to the pumpkin bread. 
• All-purpose flour – I use all purpose flour here since it has a more medium gluten content so will give the pumpkin bread good structure and will help it hold its shape during and after baking. 
• Salt – Salt is going to draw the flavor of all the other ingredients out. I like to use fine grain sea salt when baking. If you use a coarse ground salt it won’t distribute evenly throughout the batter which can cause an inconsistent taste. We want every slice to taste equally delicious. 
• Pumpkin pie seasoning – Pumpkin pie seasoning is basically a combination of cinnamon, ginger, cloves, nutmeg, and allspice. If you don’t have pumpkin pie seasoning you can sub with a mixture of those spices, just use more cinnamon and ginger than the other ingredients. 
• Baking powder – This is one of two “leaveners” I use in this bread. Baking powder causes a chemical reaction that makes the texture light by creating air holes throughout the pumpkin bread. 
• Baking soda – Baking soda is the second leavener I use to keep things light. Be careful not to add more baking powder or soda than in the recipe. If you add too much the bread will taste bitter (like leavener). I use baking powder and soda for texture, not taste. 

Once you’ve gathered your ingredients, we will use the following method:

1. Mix – In a large bowl use an electric mixer to combine the “wet ingredients.” Make sure to mix them thoroughly to avoid any lumps in your bread. Mix all the “dry ingredients” in a separate bowl until they are combined.
2. Add to pan- Pour the mix into a loaf pan that has been lined with parchment paper. If you have trouble lining it try spraying the inside of the loaf pan with nonstick spray so the parchment paper has something to stick to. 
3. Bake – Bake at 350 degrees for about an hour. Test for doneness with a toothpick in the center of the pumpkin bread. 
4. Cool & Enjoy! – Let it cool completely then enjoy!

Tips and Tricks to Perfect Pumpkin Bread:

This recipe is pretty quick and easy but here are some tips that can help make it even easier and improve your baking skills. 

Temperature Matters. If you don’t have time to soften your butter ahead of time, try popping it in the microwave for about 30 seconds and let it cool a bit. It’s important that everything be as close to room temperature as possible when combining wet ingredients. That means leave the eggs, milk, and butter out for about an hour before baking whenever possible so everything can be around the same temperature. If you completely melt the butter and add it hot to the mix followed by cold milk the butter will curdle into a bunch of tiny dippin-dots like balls. 

Let it cool completely. As with anything baked make sure you let the pumpkin bread cool completely before cutting into it. If you cut into it right away you will release a lot of steam inside the loaf which will leave the rest of the bread less moist when it does finish cooling. Patience is best. 

How to mix pumpkin bread

Make sure you measure everything out well. If the ratio of dry to wet ingredients is off the pumpkin bread will not turn out well. 

Add the dry ingredients to the wet ingredients. I find it’s best to add only half of the dry ingredients at a time and mix in between.

You want to be careful not to overmix since that will make the bread more tough but if you under mix you will not have a smooth batter. I prefer using a glass bowl so I can see if there are pockets of flour.

Why does my pumpkin bread have no flavor?

When cooking at home, it is easy to try to reduce sodium in meals by skipping salt – but omitting salt is the #1 reason pumpkin bread doesn’t have that sweet, buttery flavor we all love.

Because baked items use a lot of flour, we need to counteract the flour’s neutral flavor, and adding salt helps to actually enhance the natural pumpkin sweetness.

Why is my pumpkin bread dry?

Pumpkin bread can turn out dry for a few reasons:

Not Enough Fat: Fat, such as oil or butter, is crucial for keeping baked goods moist. If the recipe doesn’t have enough fat, or if you substitute with low-fat alternatives without adjusting the recipe, the bread may turn out dry.

Overmixing the Batter: When you overmix the batter, it can lead to too much gluten development, resulting in a denser, drier texture. Mix just until the ingredients are combined.

Overbaking: If the bread is left in the oven for too long or baked at too high a temperature, it can become dry. Always check for doneness a few minutes before the suggested baking time by inserting a toothpick into the center; it should come out with just a few moist crumbs attached.

Incorrect Moisture Balance: If there isn’t enough moisture in the batter, either from a lack of wet ingredients like pumpkin puree, oil, or eggs, the bread can dry out. Ensure your pumpkin puree is fresh and moist, and consider adding a bit of extra oil or applesauce for additional moisture.

FAQ’s:

What to Serve With Pumpkin Bread

If you like this recipe try our Pumpkin Spice Oreo Cheesecake Fruit Dip, 2 Ingredient Easy Mulling Spiced Donuts, or some delicious and warm Cinnamon Bread.

We love eating pumpkin bread while sipping Mulled Citrus Cider, Hot Buttered Rum Cider, and Homemade Slow Cooker Hot Chocolate – or with one of our delicious coffee recipes below:

Greek Frappé Iced Coffee

How to Make a Pumpkin Spice Latte

Stroopwafels Vodka Coffee

Easy Keto Dalgona Coffee Recipe

If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!

Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!