If you want to know how to make a delicious pumpkin bread from scratch, you’ve come to the right place! You are going to love this recipe. This bread is sweet, spicy, soft, and moist. It features all of your favorite, classic fall flavors: cinnamon, nutmeg, and cloves! This quick, easy recipe doesn’t even require an electric mixer. Get ready to warm up your home (and make it smell incredible) with this delicious bake.
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A quick rundown – making classic pumpkin bread from scratch:
For complete instructions, keep scrolling down. First I’ll start here with a quick overview!
- Time to get that oven warmed up! Preheat to 350°F.
- Whisk wet ingredients and sugars together in a large mixing bowl.
- Combine remaining dry ingredients in a separate, medium size mixing bowl.
- Add dry ingredients to wet ingredients & mix.
- Spray a loaf pan lightly with non-stick cooking spray and transfer ingredients to the pan. Bake for 45-55 minutes. You will know your pumpkin bread is done when you insert a toothpick or knife and it comes out clean, or when a food thermometer reads between 195°F and 205°F
- You can use this recipe to make mini pumpkin loaves! Ingredients for one large loaf will make approximately eight 2.5 x 4 inch loaves. Bake for 25-30 minutes at 350°F. With the holidays quickly approaching, keep in mind that mini loaves make great gifts. Put them in individual treat baggies with some ribbon and voila! An inexpensive gift your family and friends will love.
- If you can’t find pumpkin puree at the store you can make your own! Here is a homemade pumpkin puree recipe for you to try.
- Pumpkin bread is delicious on it’s own, but you can also serve it with a little vanilla ice cream or cinnamon butter.
Classic Pumpkin Bread
- 1 15oz can pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup white sugar
- ½ cup packed dark brown sugar*
- ½ cup unsalted butter, melted
- 2 cups all purpose flour*
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- ½ teaspoon ground black pepper*
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Recipe notes:Packed dark brown sugar: light brown sugar will work fine in this recipe! I like to use dark brown sugar for the color it adds. All purpose flour – a quick tip: scoop flour into your measuring cup using a large spoon, then level it off with a knife. If you use the measuring cup itself to scoop into your flour container, the flour will be packed into the cup. This may result in too much flour and could make your bread a little dry. Black pepper: this ingredient may surprise you, but I assure you that it adds an extra layer of flavor that is so good! I got the idea to add this ingredient when I saw that Sally from Sally’s Baking Addiction adds pepper to her pumpkin pie. A few days later, I saw a contestant on The Great British Baking Show use cinnamon & pepper as a flavor combination in a dessert! I knew I had to give it a try. I loved it, and I think you will too.
- Preheat oven to 350°F.
- Measure white sugar, brown sugar, pumpkin puree, eggs, and vanilla extract into a large mixing bowl and whisk together. Melt butter, add it to the mixture and whisk again.
- In a separate, medium size mixing bowl add flour, spices, salt, baking powder and baking soda. Whisk everything together, making sure all ingredients are well combined.
- Add dry ingredients to wet ingredients and use a rubber spatula to combine. Stop mixing once all dry ingredients are incorporated, do not over mix.
- Spray a 9×5 inch loaf pan with nonstick cooking spray and transfer batter into the pan. Use your rubber spatula to spread batter evenly.
- Bake for 45-55 minutes. Once a knife or toothpick comes out of the bread clean, it is baked through. I also highly recommend getting a food thermometer if you don't have one yet! Insert the thermometer into the middle of your loaf, be sure not to hit the bottom of the pan as this will cause an inaccurate reading. Once bread is 195°F – 205°F it is done.
- Remove bread from the oven and carefully take it out of the pan. Place the loaf on a cooling wrack and cover it with a clean kitchen towel. Allow bread to cool for 20 minutes before serving.
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