If you’re searching for the ultimate fall treat, let me introduce you to the Best Pumpkin Bread Recipe that’s become a beloved staple in my kitchen. It’s perfectly spiced, moist, and incredibly easy to make—trust me, once you try this loaf, it’ll be the one you reach for every pumpkin season. Whether you’re a seasoned baker or a newbie craving that cozy aroma, you’ll find this recipe downright irresistible.

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Why You’ll Love This Recipe

Perfect Moisture: The addition of sour cream makes this pumpkin bread delightfully tender every single time.
Balanced Spices: Using cinnamon, nutmeg, and cloves gives a warm, inviting flavor without overwhelming the pumpkin’s natural sweetness.
Simple & Quick: You won’t have to fuss with complicated steps or ingredients—you can whip this up on a weekday afternoon or weekend morning.
Family Favorite: My family goes crazy for this loaf disappearing within a day, making it a reliable crowd-pleaser.

A loaf of golden brown bread with a rough, cracked top surface sits inside a silver baking pan lined with white parchment paper that folds over the edges. The bread is well-risen with a split down the middle showing a lighter, textured crumb inside. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Best Pumpkin Bread, Pumpkin Bread Recipe, Easy Pumpkin Bread, Moist Pumpkin Loaf, Fall Baking Recipes

Ingredients You’ll Need

Each ingredient here plays a part in creating that incredible texture and flavor pumpkin bread should have. I always recommend using pure pumpkin puree—not pumpkin pie filling—to get just the right natural sweetness and moisture.

Flat lay of a small white ceramic bowl of melted golden butter, a simple white ceramic bowl filled with white granulated sugar, two whole uncracked brown eggs, a small white ceramic bowl of vibrant orange pumpkin puree, a small white ceramic bowl of creamy white sour cream, a small white ceramic bowl with translucent vanilla extract, a neat pile of white all-purpose flour on the surface, a small white ceramic bowl containing warm brown ground cinnamon, a small white ceramic bowl of pale beige baking soda powder, a small white ceramic bowl of fine light beige baking powder, a small white ceramic bowl of dusty brown ground nutmeg, and a small white ceramic bowl of dark brown ground cloves, all arranged in perfect symmetry and balanced proportions, placed 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 m7354615311229779997 - Best Pumpkin Bread, Pumpkin Bread Recipe, Easy Pumpkin Bread, Moist Pumpkin Loaf, Fall Baking Recipes

Melted Salted Butter: Adds richness and keeps the bread perfectly moist; salted butter boosts flavor without extra salt.
Granulated Sugar: Balances pumpkin’s earthiness and helps create a tender crumb.
Large Eggs: Provide structure and help hold the bread together while keeping it light.
Pure Pumpkin Puree: Choose the real deal (canned or homemade) for authentic flavor and moisture.
Sour Cream: This is my secret weapon—it makes the bread ultra-moist and adds a slight tanginess that’s just perfect.
Vanilla Extract: Enhances all the other flavors and adds depth.
All-Purpose Flour: The base of the loaf for structure and the right density.
Ground Cinnamon: Essential for that signature pumpkin spice warmth.
Baking Soda & Baking Powder: A combo that gives the bread just enough rise without drying it out.
Ground Nutmeg: Adds subtle spiciness that complements the cinnamon beautifully.
Ground Cloves: A little goes a long way to rounding out the flavor profile with cozy depth.

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 mixing things up sometimes when making this pumpkin bread, and honestly, it’s a blast to try your own twists. You can easily customize it to suit what you have on hand or your personal taste.

Chocolate Chip Pumpkin Bread: I once tossed in a handful of chocolate chips, and my kids declared it the “best pumpkin bread ever”—the melty chips add such a lovely surprise.
Nutty Twist: Adding chopped walnuts or pecans gives the bread a gorgeous crunch that pairs perfectly with the soft crumb.
Gluten-Free Version: Try swapping the all-purpose flour for a 1:1 gluten-free baking flour blend; I’ve had success with this option for guests who avoid gluten.
Spice it Up More: If you’re like me and love a more intense spice profile, bump up the cinnamon or add more nutmeg—it turns this into a spice lover’s dream.

How to Make Best Pumpkin Bread Recipe

Step 1: Getting Ready

First things first: preheat your oven to 350°F. Then grease and line a 9×5-inch loaf pan with parchment paper—this helps the bread slip out easily after baking. I like to spray the parchment with a little nonstick cooking spray, just to be extra safe that nothing sticks.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the melted salted butter and sugar until combined and smooth. This is one moment where I love using my stand mixer with the paddle attachment, but a hand mixer works just as well. Next, add eggs one at a time, then stir in the pumpkin puree, sour cream, and vanilla extract. Beat it all until smooth—this mixture smells heavenly already!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, cinnamon, baking soda, baking powder, nutmeg, and cloves. This step is crucial because evenly distributing those spices means every bite is packed with flavor. I always sift the dry mix to avoid any lumps and to get the lightest crumb possible.

Step 4: Fold in the Dry Ingredients

Now gently add the dry mixture to your wet ingredients, stirring just until combined. Don’t overmix here—you want everything incorporated but still tender. The batter should be thick and luscious, almost like a thick cake batter.

Step 5: Bake Until Perfect

Pour your batter into the prepared loaf pan and smooth the top with a spatula. Place it in the preheated oven for about 45-60 minutes. I learned the hard way to keep an eye on the bread after 45 minutes to avoid overbaking. A toothpick inserted in the center should come out clean or with just a few moist crumbs clinging to it. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

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Pro Tips for Making Best Pumpkin Bread Recipe

Use Real Pumpkin Puree: It’s tempting to grab pie filling, but pure pumpkin puree ensures controlled sweetness and perfect texture.
Don’t Overmix: Mixing too long makes the bread tough; stir just until no flour streaks remain.
Check Early for Doneness: Ovens vary, so start testing with a toothpick at 45 minutes to avoid dryness.
Let it Cool Fully Before Slicing: I know it’s tempting to dig in right away, but cooling helps set the crumb and makes slicing easier.

How to Serve Best Pumpkin Bread Recipe

The image shows five thick slices of pumpkin bread with a soft, slightly crumbly texture and a deep orange-brown color. The slices are stacked closely on a round wire cooling rack, which is placed on a beige striped cloth. In the background, there is a whole pumpkin slightly out of focus. The surface underneath is a white marbled texture. The warm, rich color of the bread contrasts nicely with the neutral tones of the cloth and white marbled surface, giving a cozy, autumn feel. photo taken with an iphone --ar 2:3 --v 7 - Best Pumpkin Bread, Pumpkin Bread Recipe, Easy Pumpkin Bread, Moist Pumpkin Loaf, Fall Baking Recipes

Garnishes

I love to keep things simple—sometimes a light spread of butter complements the bread beautifully. Other times, a drizzle of cream cheese glaze or a dusting of powdered sugar makes it feel extra special without too much fuss. If you want a touch of texture, sprinkle chopped toasted pecans on top right before baking.

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of coffee or a creamy latte. I’ve also enjoyed it alongside warm soups or salads for a cozy autumn lunch. Breakfast? Just slice it up with a smear of Greek yogurt and fresh fruit for a lovely balance.

Creative Ways to Present

For holidays or gatherings, I’ve wrapped slices individually in parchment paper tied with cinnamon sticks—such a cute and fragrant touch for gifting! You can also swirl in some softened cream cheese before baking for a decadent marbled effect that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature—it stays fresh for about 3 days. For longer freshness, the fridge works well but remember to bring it to room temp before serving to bring back that softness.

Freezing

This pumpkin bread freezes like a dream. I slice it first, wrap each piece in plastic wrap, then pop the slices into a freezer bag. When I’m craving a quick treat, I just grab a slice and let it thaw on the counter or pop it in the toaster for a few minutes.

Reheating

To reheat, I like to toast chilled or frozen slices lightly—it brings back that fresh-out-of-the-oven warmth and texture. You can also microwave a slice for about 15-20 seconds if you’re in a hurry, but watch out not to overdo it or the bread can get rubbery.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend canned pumpkin pie filling because it already contains spices and sweeteners, which can throw off the flavor balance of the bread. Pure pumpkin puree keeps things natural and lets you control the spices yourself.
How do I know when the pumpkin bread is done baking?

The best way is to insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your bread is ready. Baking times can vary, so start checking around 45 minutes to avoid drying out.
Can I make this pumpkin bread dairy-free?

Absolutely! Substitute melted butter with coconut oil or a dairy-free margarine, and swap the sour cream with a plant-based yogurt or coconut cream. The texture will still be lovely, just a little variation in flavor.
How should I store pumpkin bread to keep it fresh?

Store it wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage, refrigeration or freezing works well—just be sure to reheat properly to restore that fresh taste.

Final Thoughts

This really is the Best Pumpkin Bread Recipe I’ve discovered and kept returning to year after year. The balance of warm spices, moist texture, and simple steps make it feel like a little homemade hug in loaf form. I can’t wait for you to bake this, share it with loved ones, and maybe even add your own flair. Trust me, once you do, it’ll become a go-to favorite in your kitchen just like in mine.