There’s nothing quite like the cozy feeling of warm pumpkin bread baking in your oven, especially when the leaves start to turn and the air carries that unmistakable hint of fall. I’m so excited to share this Pumpkin Bread Recipe for Fall Recipe that’s become my absolute go-to whenever I want a simple, delicious treat that embodies autumn in every bite. It’s easy to whip up, perfectly moist, and bursting with those comforting spices you crave this time of year—trust me, you’re going to want to bake this again and again.

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Why You’ll Love This Recipe

Simple & Quick: Just one bowl and under an hour to delicious fall goodness.
Classic Fall Flavors: Warm spices like cinnamon, nutmeg, and cloves make each slice irresistible.
Perfectly Moist Texture: The pumpkin puree and oil keep this bread soft and tender every time.
Versatile & Crowd-Pleasing: Whether it’s a breakfast treat or dessert, this recipe always disappears fast.

The image shows a loaf of brown bread sliced into six pieces, placed on white parchment paper on a rustic white wooden board. The bread has a golden-brown crust with a slightly rough texture and a dense, soft interior with small air holes. There are some crumbs scattered around the bread on the white marbled surface. To the upper right of the bread, there is a silver knife resting on top of a folded piece of white paper with text, and in the upper left, a clear empty glass and a white container are partially visible. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Bread, Pumpkin Bread for Fall, Easy Pumpkin Bread, Moist Pumpkin Bread, Fall Pumpkin Baking

Ingredients You’ll Need

Each ingredient in this pumpkin bread recipe works in harmony to create that iconic fall flavor and moist texture. When I shop for pumpkin puree, I always look for the canned variety labeled “100% pure pumpkin”—it’s the secret to consistent moistness and flavor without any added sugars or spices.

Flat lay of a small mound of all-purpose flour, a small white bowl filled with granulated sugar, a few whole brown cinnamon sticks, small white bowls containing ground ginger, ground nutmeg, ground cloves, and ground allspice, two large whole uncracked brown eggs, a small white bowl of smooth orange pumpkin puree, a small white bowl of milk, a small white bowl of golden canola oil, a small white bowl of vanilla extract, and a small white bowl with a mixture of baking soda, baking powder, and salt all arranged symmetrically in a balanced layout on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Bread, Pumpkin Bread for Fall, Easy Pumpkin Bread, Moist Pumpkin Bread, Fall Pumpkin Baking

All-purpose flour: Provides structure for a tender crumb—measure carefully for best results.
Granulated sugar: Sweetens the bread while helping to maintain moisture.
Baking soda and baking powder: These leavening agents work together to give the bread just the right lift.
Salt: Balances and enhances the flavors.
Cinnamon: The star spice of fall, adds warmth and depth.
Ginger: Adds a subtle kick that complements pumpkin beautifully.
Nutmeg: A cozy spice that pairs perfectly with the cinnamon.
Cloves and allspice: Bring complexity to the spice mix without overpowering.
Vanilla extract: Adds sweetness and rounds out the flavor profile.
Large eggs: Bind everything together and add richness—room temperature works best here.
Pumpkin puree: The heart of the recipe, providing moisture and that unmistakable pumpkin flavor.
Milk: Adds moisture and helps create a tender crumb.
Canola or vegetable oil: Keeps the bread moist without making it greasy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this pumpkin bread recipe is a perfect canvas to personalize. Over time, I’ve tweaked it to match different tastes and dietary needs—don’t hesitate to make it your own!

Add-Ins: I sometimes toss in a handful of chopped walnuts or chocolate chips for extra texture and indulgence.
Gluten-Free: I’ve had success swapping all-purpose flour for a gluten-free blend—just be sure your blend includes xanthan gum for structure.
Spice Level: Feel free to adjust the amount of cinnamon and cloves depending on how bold you want the spice profile.
Sweetener Swap: When I want a slightly richer flavor, I try using brown sugar instead of granulated sugar—adds a touch of molasses.

How to Make Pumpkin Bread Recipe for Fall Recipe

Step 1: Get your oven and ingredients ready

Preheat your oven to 350°F (175°C). This step is key because it ensures your oven is nicely heated before you pop the bread in, helping it bake evenly. While the oven heats, gather all your ingredients to make the process smooth and keep small distractions away.

Step 2: Mix all the dry ingredients

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and all your warm spices—cinnamon, ginger, nutmeg, cloves, and allspice. I like to whisk these really well to ensure the spices are evenly spread throughout the batter, so every bite has a balanced flavor.

Step 3: Combine the wet ingredients

Make a well in the center of your dry ingredients and add the eggs, oil, milk, vanilla extract, and pumpkin puree. Whisk the wet ingredients for about 30 seconds first—this helps them blend smoothly before mixing with the dry stuff.

Step 4: Bring it all together

Gently fold the wet ingredients into the dry mixture until just combined. Here’s the trick: don’t overmix. Stirring too much can make the bread dense and tough, and we’re aiming for light, fluffy, and moist.

Step 5: Prepare your pan and bake

Line a loaf pan with parchment paper—this makes it so much easier to release the bread once baked. Pour your batter in and pop it into the oven. Bake for 30 minutes, then lightly tent the top of the bread with foil. This step stops the crust from browning too fast while the inside finishes baking. Bake for an additional 20 minutes, or until a toothpick inserted in the middle comes out clean.

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Pro Tips for Making Pumpkin Bread Recipe for Fall Recipe

Use Room Temperature Eggs: I learned that eggs at room temp blend better with wet ingredients, giving a more uniform batter.
Don’t Skip the Foil Tent: Covering the bread halfway through baking prevents that crust from getting too dark while the center cooks perfectly.
Parchment Paper for Easy Release: This is my favorite hack to avoid the stress of bread sticking—just lift it out and slice.
Let it Cool Before Slicing: Slicing too soon traps moisture and makes it gummy; I wait at least 15 minutes for best texture.

How to Serve Pumpkin Bread Recipe for Fall Recipe

The image shows a loaf of brown bread cut into six thick slices, placed slightly overlapping each other on a white parchment paper. The bread has a textured crust with a few light flour spots on top and a soft, crumbly inside with a warm brown color. To the right of the bread, there is a silver knife with a simple handle resting on the parchment paper. The background is a white marbled surface with some bread crumbs scattered around, and the top right part of a clear glass and a white salt shaker are visible. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Bread, Pumpkin Bread for Fall, Easy Pumpkin Bread, Moist Pumpkin Bread, Fall Pumpkin Baking

Garnishes

I often top my slices with a simple swipe of softened butter or a smear of cream cheese—it melts into the warm bread and adds richness. For something sweeter, a drizzle of honey or a sprinkle of powdered sugar feels like autumn magic every time.

Side Dishes

This bread pairs beautifully with a hot mug of coffee or chai tea—my favorite cozy combo. For breakfast, I serve it alongside scrambled eggs, or for a snack, it’s perfect with some fresh apple slices or a handful of nuts.

Creative Ways to Present

For fall gatherings, I like to slice the bread thin and arrange it on a wooden board with seasonal fruits, nuts, and a few little bowls of flavored butters or jams. It turns simple pumpkin bread into an elegant centerpiece that guests love reaching for.

Make Ahead and Storage

Storing Leftovers

Once your pumpkin bread is cool, I wrap it tightly in plastic wrap or keep it in an airtight container. It stays perfectly moist and fresh on the counter for up to four days—great for quick snacks or unexpected visits.

Freezing

I’ve frozen slices individually wrapped in plastic and then foil. When I want a little pumpkin bread fix, I pop a slice out to thaw at room temperature or warm it gently in the microwave. Freezing doesn’t affect the texture much, so it’s a lifesaver when you want to make ahead.

Reheating

To bring back that fresh-from-the-oven softness, I like to warm slices in a toaster oven or regular oven at a low temperature for 5-7 minutes. You can also microwave for 15-20 seconds, then add a pat of butter to melt on top—deliciously cozy!

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! You can roast and puree fresh pumpkin, like sugar pumpkins, but be mindful that fresh puree has higher moisture content which can affect the bread’s texture. To keep it consistent, try to drain some of the excess liquid before measuring and using it in the recipe.
How do I know when my pumpkin bread is done baking?

Insert a toothpick or sharp knife into the center of the loaf. If it comes out clean or with only a few moist crumbs, your bread is perfectly baked. If there’s wet batter, give it a few more minutes and check again.
Can I make this recipe dairy-free?

Yes! Simply swap the milk for any plant-based milk like almond, soy, or oat milk. The texture and taste remain delightful, and you can enjoy this pumpkin bread recipe for fall recipe even if you’re avoiding dairy.
Should I use vegetable oil or canola oil?

Both work great! I’ve used canola oil for a neutral flavor that lets the pumpkin and spices shine, but vegetable oil is an equally good choice. Avoid strong-flavored oils to keep the taste balanced.

Final Thoughts

This pumpkin bread recipe for fall recipe holds a special place in my heart because it’s as comforting as a warm sweater on a chilly day. I’ve shared it countless times with friends and family, and the smiles it brings are endless. Once you try it, I’m sure you’ll find yourself reaching for this recipe over and over every season. It’s that good, that easy, and that full of love. So, grab your mixing bowl, pumpkin puree, and let’s make fall extra delicious together!