Classic Homemade Pumpkin Bread
A simple, classic pumpkin bread made with a full 15-ounce can of pumpkin, warm fall spices, and a one-bowl method for a tender, pumpkin-forward loaf.
I like keeping classic pumpkin bread simple. This loaf uses a full 15-ounce can of pumpkin (or Homemade Pumpkin Puree), familiar fall spices, and a one-bowl method with no mixer required. There are no chocolate chips, cream-cheese center, streusel, glaze, or other extras competing with the pumpkin.
Brown sugar adds a little depth, granulated sugar keeps the sweetness balanced, and melted butter keeps the method straightforward. It is a practical fall loaf made with familiar baking ingredients and no partial can of pumpkin left behind.
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Planning more fall baking? My Homemade Apple Cider Donut Bread is another simple quick-bread project built for the season.
Why This Pumpkin Bread Works
- A full can of pumpkin keeps the loaf pumpkin-forward. The whole 15-ounce can goes into the batter, so there is no partial can left in the refrigerator.
- It is a true one-bowl quick bread. The batter comes together with a whisk and spatula, with no mixer or creaming step needed.
- The spices support rather than overpower the pumpkin. Cinnamon leads, with smaller amounts of ginger, nutmeg, and cloves.
A Bit More Homemade: A useful fall recipe does not need an elaborate finish. A can of pumpkin, familiar pantry ingredients, and one simple loaf can be enough.
Ingredients You’ll Need
For the Pumpkin Bread
- 2 1/4 cups all-purpose flour
- 15 ounces 100% pumpkin purée, canned or homemade
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and would change the balance of the recipe.
A Few Ingredient Notes
- Homemade pumpkin purée: You can also make pumpkin purée from scratch . Canned 100% pumpkin purée gives this recipe the most predictable moisture level, while homemade purée can vary and may change the batter consistency or baking time.
- Sugars: Brown sugar adds a gentle molasses note, while granulated sugar keeps the sweetness from becoming too heavily molasses-forward.
- Spices: Cinnamon is the strongest spice in the loaf. Ginger, nutmeg, and cloves are used in smaller amounts so the pumpkin still stays at the center.
How to Make Classic Homemade Pumpkin Bread
1. Prepare the oven and pan.
Heat the oven to 350°F. Grease a 9×5-inch metal loaf pan and line it lengthwise with parchment paper, leaving enough overhang to help lift the bread from the pan after baking.
2. Mix the pumpkin and sugars.
In a large bowl, whisk together the pumpkin purée, brown sugar, and granulated sugar until evenly combined.
3. Add the eggs, melted butter, and vanilla.
Whisk in the eggs until smooth. Slowly whisk in the melted and slightly cooled butter, then add the vanilla. Continue whisking until the mixture looks evenly combined.
4. Add the leaveners, salt, and spices.
Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves evenly over the pumpkin mixture. Whisk thoroughly for about 20–30 seconds so they are well dispersed before the flour is added.
One-bowl tip: Sprinkle the leaveners and spices over a broad area instead of dropping them into one pile. Whisk them thoroughly into the wet mixture before adding the flour.
5. Fold in the flour.
Add the all-purpose flour and switch to a spatula. Fold just until no obvious dry flour remains. Stop mixing once the batter is combined.
6. Fill the loaf pan.
Scrape the batter into the prepared pan and gently smooth the top without pressing the batter down.
7. Bake.
Bake at 350°F for about 60–75 minutes, beginning to check the loaf near the 60-minute mark.
A thin tester inserted into the center should come out without wet batter. If you also use an instant-read thermometer, a center temperature around 200–205°F can be used as an additional doneness cue. If the top is browning before the center is baked through, tent the loaf loosely with foil and continue baking.
Use more than the clock. Ovens and loaf pans can bake differently, so begin checking near the lower end of the time range and use the center of the loaf—not just the browned top—to decide when it is finished.
8. Cool completely.
Let the loaf rest in the pan on a cooling rack for about 15 minutes. Use the parchment to lift it from the pan, then let it cool completely on the rack before slicing. Allowing about 2 hours gives the crumb time to finish setting before the loaf is cut.
Tips for Better Pumpkin Bread
Use Plain Pumpkin
Choose 100% pumpkin purée rather than pumpkin pie filling so you control the sugar and spice in the loaf.
Measure Flour Carefully
Too much flour can make a quick bread dry. Spoon the flour lightly into the measuring cup and level it off rather than packing it down.
Do Not Overmix
Once the flour goes in, fold only until the obvious dry streaks disappear.
Check the Center
Pumpkin bread can look finished on top while the center still needs more time. Test the thickest part of the loaf before removing it.
Tent if Needed
If the top reaches the color you want before the center is done, loosely cover the loaf with foil for the remaining bake time.
Cool Before Slicing
Cutting a very warm quick bread can compress the crumb and make the center seem wetter than it is.
Serving Classic Pumpkin Bread
Serve the bread plain, spread a slice with a little softened butter, or pair it with coffee or tea. Because the loaf has no glaze or topping, it fits just as naturally at breakfast as it does with an afternoon cup of coffee or as a simple fall dessert.
How to Store Pumpkin Bread
Let the loaf cool completely before wrapping it. Keep it tightly wrapped or in an airtight container at room temperature and use it within a few days for best quality.
For longer storage, freeze the completely cooled loaf or individual slices in freezer-safe wrap or a freezer-safe container. Thaw at room temperature before serving.
Helpful References
Classic Homemade Pumpkin Bread
A classic one-bowl pumpkin bread made with a full 15-ounce can of pumpkin, warm cinnamon-forward spices, brown sugar, and melted butter.
Helpful Tools for This Recipe
These are optional tools that fit the method below. Use what you already have if it works well for you.
- 9×5-inch bread pan set (paid link) — the recipe is written for a 9×5-inch loaf pan.
- Unbleached parchment paper (paid link) — useful for lining the pan and lifting the cooled loaf out more easily.
- Instant-read food thermometer (paid link) — optional, but useful if you want to use the 200–205°F center-temperature cue along with the tester check.
Ingredients
- 1 can (15 ounces) 100% pure pumpkin purée
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 1/4 cups all-purpose flour
Instructions
- Prepare the oven and pan. Heat the oven to 350°F. Grease a 9×5-inch metal loaf pan and line it lengthwise with parchment paper.
- Mix the pumpkin and sugars. Whisk together the pumpkin purée, brown sugar, and granulated sugar in a large bowl.
- Add the eggs, butter, and vanilla. Whisk in the eggs until smooth. Slowly whisk in the melted and slightly cooled butter, then add the vanilla and whisk until evenly combined.
- Add the leaveners and spices. Sprinkle the baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves evenly over the pumpkin mixture. Whisk thoroughly for about 20–30 seconds.
- Add the flour. Fold in the all-purpose flour with a spatula just until no obvious dry flour remains.
- Fill the pan. Transfer the batter to the prepared pan and gently smooth the top.
- Bake. Bake at 350°F for about 60–75 minutes, beginning to check around 60 minutes. A tester inserted into the center should come out without wet batter. An internal temperature around 200–205°F can be used as an additional doneness cue. Tent loosely with foil if the top browns before the center is baked through.
- Cool. Let the loaf cool in the pan for about 15 minutes, then lift it onto a rack and cool completely before slicing.
Keep Going With a Bit More Homemade
If this simple fall loaf is your kind of baking project, here are three natural places to go next.
A Bit More Homemade
Pumpkin bread is the kind of recipe that earns its place by being simple enough to make again. It does not need an elaborate finish—just pumpkin, warm spices, and a loaf that fits naturally into an ordinary fall day.
Simple Ingredients. Wholesome Living.
You don’t have to do everything. Just start with something—and make your home a bit more homemade one change at a time.
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