Easy Pumpkin Bread

The Coziest, Easiest Pumpkin Bread You’ll Ever Bake

Hey there, friend! Isla here, from BiteTide. Can you smell it? That’s the question I ask myself every single fall. It’s the moment I slide a loaf of this incredibly moist, warmly spiced pumpkin bread into the oven, and the most magical aroma begins to weave its way through my entire home. It’s the scent of cozy sweaters, crackling fires, and happy, full bellies. It’s pure, unadulterated comfort, and today, I am so thrilled to share my absolute go-to recipe with you.

This isn’t just any pumpkin bread. This is the one-bowl, no-fuss, “I-can-make-this-with-my-eyes-closed” kind of recipe that I turn to again and again. It’s the loaf I whip up when friends pop over unexpectedly, the one I pack into lunchboxes for a sweet surprise, and the one I gift to new neighbors because, let’s be real, nothing says “welcome” quite like a still-warm slice of spiced perfection.

We’re talking a tender, dense crumb that’s packed with real pumpkin flavor, a crackly sugar-kissed top, and just the right balance of cinnamon, ginger, and nutmeg. The best part? It comes together in about 10 minutes with just one bowl to wash. Seriously. No stand mixer, no creaming butter and sugar for ages—just a simple stir-and-bake situation that delivers massive flavor. So, grab your favorite mixing bowl, let’s ditch the fuss, and bake a loaf that will make your kitchen the heart of the home today.

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A Slice of Memory: My Grandma’s Kitchen

This recipe always takes me right back to my grandma’s warm, always-busy kitchen in our little coastal town. Fall there meant blustery winds whipping off the water and the determined, cheerful hum of her oven. She wasn’t one for fancy desserts, but she was a queen of quick breads. Her counter was a rotating gallery of banana bread, zucchini loaf, and her legendary pumpkin bread.

I remember standing on a wobbly wooden stool, my small hands desperately trying to help her measure the flour without sending a white cloud all over the place. She’d let me crack the eggs (and would patiently fish out any stray shells with a smile) and gave me the very important job of stirring the thick, orange-hued batter until it was just combined. “Don’t overmix it, Isla-bug,” she’d say, her voice warm. “We want it tender, not tough.” The wait for it to bake felt like an eternity, but the reward—a thick slice slathered with melting butter—was absolute heaven. That first warm bite, filled with spice and love, is a core memory for me. This recipe is my love letter to her, to simplicity, and to the magic that happens when simple ingredients come together with a whole lot of heart.

Gathering Your Pumpkin Bread Squad

Here’s the beautiful cast of characters you’ll need. The beauty of this recipe is its simplicity and flexibility. I’ve included my favorite chef insights and swaps so you can make it your own!

• 1 3/4 cups all-purpose flour: The trusty foundation of our loaf. For a slightly more tender crumb, you can swap in 1 cup of all-purpose and 3/4 cup of whole wheat pastry flour. It adds a lovely nutty depth!
• 1 cup granulated sugar: For that classic sweetness and that gorgeous, crackly top crust we all love.
• 1/2 cup brown sugar: My not-so-secret weapon! The molasses in the brown sugar adds incredible moisture and a deep, caramel-like flavor that takes this bread to the next level.
• 1 teaspoon baking soda: Our leavening agent. This is what gives the bread its perfect rise and airy texture. Make sure it’s fresh!
• 2 teaspoons pumpkin pie spice: The flavor heartthrob! If you’re out, no panic. Make your own blend with 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves or allspice.
• 1/2 teaspoon salt: Crucial for balancing all the sweetness and making the spices pop. Don’t you dare skip it!
• 2 large eggs: They bind everything together and add richness. For an egg-free version, flax eggs (2 tbsp ground flax + 5 tbsp water, set for 5 mins) work beautifully here.
• 1 cup canned pumpkin purée: Not pumpkin pie filling! We want pure, unsweetened pumpkin. Libby’s is my go-to for consistent results. This is our star ingredient, providing moisture, color, and that iconic flavor.
• 1/2 cup vegetable oil: Oil keeps this bread supremely moist for days, much more so than butter would. Melted coconut oil or a light olive oil also work great.
• 1/4 cup milk: Any kind you have! Dairy, almond, oat, soy—it all works. This just loosens the batter to the perfect consistency.
• 1 teaspoon vanilla extract: The flavor enhancer. It rounds out all the warm spices and makes the whole loaf taste more complex.

Let’s Make Some Magic: The Method

Ready? This is the easiest part. I promise. Let’s do this step-by-step, with all my favorite kitchen hacks along the way.

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). This is non-negotiable for an even bake! Now, grab your 9×5 inch loaf pan. Grease it really well with butter or non-stick spray. For absolute foolproof removal, I like to then line it with a strip of parchment paper that overhangs on the two long sides—it creates a sling so you can just lift the whole loaf out after baking. No stuck corners, ever!
2. The Dry Team Assembles: In a large bowl—seriously, give yourself room to stir—whisk together the flour, both sugars, baking soda, pumpkin pie spice, and salt. Whisk it really well! We want the baking soda and spices evenly distributed throughout the flour so every single bite is perfect. This is your one chance to avoid any clumps of baking soda. Take a breath and enjoy the scent of the dry ingredients—it already smells like fall, doesn’t it?
3. The Wet Team Joins the Party: Now, make a well in the center of your dry ingredients. Crack in the eggs, and add the pumpkin purée, oil, milk, and vanilla extract. Here’s my pro tip: use that same measuring cup you used for the oil to measure your milk. The residual oil will help the milk slide right out, and it’s one less thing to grease! Genius, right?
4. The Gentle Fold: This is the most important step: DO NOT OVERMIX! Channel your inner zen master and gently fold the wet ingredients into the dry ingredients using a spatula. Stir until the flour just disappears and no dry streaks remain. A few lumps in the batter are totally fine—in fact, they’re encouraged! Overmixing develops the gluten in the flour and leads to a tough, dense bread. We want tender and cozy.
5. Into the Pan It Goes: Pour that beautiful, thick, orange batter into your prepared loaf pan. Use your spatula to scrape every last bit out (that’s the chef’s treat right there!). Smooth the top so it’s even. For a little extra crunch and sparkle, sprinkle the top with a tablespoon of turbinado sugar or some rolled oats before baking.
6. Bake to Perfection: Slide the pan into the center of your preheated oven and bake for 50-60 minutes. Now, set a timer for 45 minutes and then start watching it. Ovens vary wildly! The bread is done when it’s deeply golden brown on top, the sides are just starting to pull away from the pan, and a toothpick or cake tester inserted into the very center comes out with just a few moist crumbs attached, not wet batter. If it looks like it’s browning too quickly, you can tent it loosely with aluminum foil for the last 15 minutes of baking.
7. The Patience Game (The Hardest Part!): Once it’s out of the oven, let the loaf cool in the pan on a wire rack for 10 minutes. This allows it to set up so it doesn’t fall apart when you take it out. After 10 minutes, use those parchment paper slings to lift it out, or gently turn it out onto the rack. Let it cool completely before slicing. I know, I know, it’s torture. But slicing into a warm loaf can make it gummy. Trust me, it’s worth the wait for the perfect crumb!

How to Serve Your Masterpiece

Okay, the loaf has cooled. Now for the fun part! This pumpkin bread is a superstar all on its own, sliced thick and enjoyed with a hot cup of coffee or tea. But if you want to take it to party-level, here are my favorite ways to serve it:

For breakfast, a simple slather of good salted butter is divine. For an afternoon treat, cream cheese is its absolute best friend—the tangy creaminess against the sweet spice is a match made in heaven. Feeling decadent? Gently toast a slice and add a scoop of vanilla bean ice cream for the easiest, most impressive dessert. However you choose to enjoy it, do it with joy!

Ride the Flavor Wave: Recipe Variations

Once you’ve mastered the base recipe, the world is your oyster (or, well, your pumpkin bread!). Here are a few of my favorite twists:

• Chocolate Chunk Bliss: Fold in 3/4 cup of semi-sweet or dark chocolate chips into the batter before baking. Chocolate and pumpkin are a dream team.
• Nutty Crunch: Add 1/2 cup of chopped toasted pecans or walnuts for a wonderful textural contrast.
• Cranberry Orange Zing: Fold in the zest of one orange and 3/4 cup of fresh or dried cranberries for a bright, tart burst in every bite.
• Streusel Top Extraordinaire: Before baking, top the batter with a simple streusel made from 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter, and a pinch of cinnamon. Rub together with your fingers until crumbly and sprinkle over the top.
• Gluten-Free & Vegan Friendly: Use a 1:1 gluten-free flour blend and the flax egg substitute mentioned in the ingredients list. It works like a charm!

Isla’s Chef Notes & Kitchen Stories

This recipe has been my faithful companion for years, and it’s evolved through many kitchen experiments (and a few happy accidents!). I once ran out of vegetable oil and used applesauce for half of it, and you know what? It was incredible—slightly denser but super moist. Another time, my then-toddler “helped” by dumping in what felt like an entire extra teaspoon of cinnamon. We called it “Spice Bomb Bread,” and it was actually delicious!

The biggest lesson I’ve learned? This bread is incredibly forgiving. It wants to be made and it wants to be loved. Don’t stress about exact measurements or a few lumps. The spirit of this recipe, much like my grandma’s kitchen, is all about joy, not perfection. It also gets even better the next day, as the flavors have more time to mingle and get to know each other. So if you can, make it a day ahead. Your future self will thank you.

Your Pumpkin Bread Questions, Answered!

Q: Why is my pumpkin bread wet/gummy in the middle?
A: The most common culprit is underbaking! Oven temperatures can vary, so always use the toothpick test. If it comes out with wet batter, it needs more time. Another cause could be overmixing the batter, which overworks the gluten and can create a dense, gummy texture. Remember, mix until *just* combined!

Q: Can I make this into muffins instead?
A: Absolutely! This batter is perfect for muffins. Divide the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature (350°F) for 18-22 minutes, or until a toothpick comes out clean. This will make about 12 standard muffins.

Q: My bread sunk in the middle. What happened?
A: A sunken middle usually points to two things: 1) The bread wasn’t quite done baking, or 2) There was too much leavening (baking soda) relative to the other ingredients. Make sure your baking soda is fresh and that you measured it accurately. Don’t open the oven door too early in the baking process, as a rush of cold air can also cause it to fall.

Q: How should I store it, and can I freeze it?
A: Once completely cool, store the loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. It freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature or warm up a slice straight from the freezer in the toaster oven.

Nutritional Information*

Prep time: 10 minutes | Cook time: 55 minutes | Makes: 1 loaf (10 slices)
*This is an estimate for 1 slice, calculated without add-ins like chocolate chips or nuts.

Approx. 230 calories per slice | Carbs: 34g | Protein: 3g | Fat: 10g

This Easy One-Bowl Pumpkin Bread is the definition of cozy fall baking—simple, spiced, and wonderfully moist. Whether you keep it classic or mix in chocolate chips, nuts, or cranberries, every slice is packed with flavor and warmth. Perfect for sharing, gifting, or enjoying with a cup of coffee, this no-fuss recipe will quickly become your go-to pumpkin bread all season long.