Introduction

This classic pumpkin bread is the kind of cozy bake that instantly makes the kitchen smell like fall. It’s deeply spiced, softly sweet, and baked into tender loaves with a moist crumb that slices beautifully. Think warm cinnamon, nutmeg, and clove wrapped into a rich pumpkin batter—perfect with coffee in the morning, as an afternoon snack, or served as an easy dessert.

What makes this recipe especially handy is how well it works for batch baking. It’s designed to make multiple loaves (great for sharing, gifting, or freezing), and because it’s a quick bread, there’s no yeast, no rising time, and no complicated steps. Mix the wet ingredients, whisk the dry ingredients, combine gently, bake, and you’re done.

Why You’ll Love This Recipe

• Perfect fall flavor: Pumpkin + warm spices = cozy, bakery-style taste.

• Moist and tender texture: Oil and pumpkin keep the crumb soft for days.

• Easy, no-fuss method: No mixer required—just bowls and a whisk.

• Great for freezing: Bake now, slice later, and enjoy anytime.

Equipment

• Loaf pans: three 3×7-inch pans or two 5×9-inch pans

• Mixing bowls (1 large, 1 medium)

• Whisk

• Spatula or wooden spoon

• Measuring cups and spoons

• Cooling rack

• Toothpick (for doneness test)

Ingredients

Main Ingredients

• 1 (15-oz) can pumpkin (pumpkin puree, not pie filling)

• 4 eggs

• 1 cup vegetable oil

• 2/3 cup water

• 3 cups sugar

• 3 1/2 cups all-purpose flour

• 2 tsp baking soda

• 1 1/2 tsp salt

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1/2 tsp ground cloves

• 1/4 tsp ground ginger

Optional Ingredients

• 1 cup chopped walnuts or pecans (adds crunch)

• 3/4 cup chocolate chips (dessert-style twist)

• 1/2 cup raisins or dried cranberries (holiday vibe)

• 1–2 Tbsp orange zest (brightens the flavor)

• Coarse sugar for topping (sparkly crust)

Instructions

Step 1: Preparation

1. Preheat the oven to 350°F.

2. Grease and flour three 3×7-inch loaf pans.

   • If using two 5×9-inch pans, grease and flour those instead.

3. Optional: Line the bottom with parchment for extra-easy release.

Step 2: Mixing / Assembling

1. In a large bowl, whisk together the pumpkin, eggs, oil, water, and sugar until smooth.

2. In a second bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3. Add the dry ingredients into the wet mixture and stir just until combined (a few small streaks are okay—overmixing makes quick breads tough).

4. Divide batter into pans, filling each about two-thirds full. Add optional mix-ins if using.

Step 3: Cooking / Baking

1. Bake until a toothpick inserted in the center comes out clean:

   • 3×7-inch pans: about 50 minutes

   • Two 5×9-inch pans: about 1 hour 15 minutes

2. If the tops are browning too fast, loosely tent with foil for the last 10–15 minutes.

Step 4: Resting / Finishing

1. Cool loaves in the pans for 10 minutes.

2. Turn out onto a wire rack and cool completely before slicing (this keeps the crumb from becoming gummy).

Tips & Notes

• Tip for best texture: Don’t overmix after adding flour—stir gently until you don’t see dry pockets.

• Tip for flavor enhancement: Let the bread rest overnight (wrapped) before slicing—spice flavor deepens and the crumb becomes even softer.

• Common mistake to avoid: Using pumpkin pie filling instead of puree. Puree gives the right texture and controlled sweetness.

• Optional substitutions:

  • Swap half the oil for unsweetened applesauce for a lighter loaf (texture becomes slightly more cake-like).

  • Use pumpkin pie spice in place of individual spices (about 2 to 2½ tsp total).

Variations

Ingredient Variations

• Nutty crunch: Add chopped walnuts or pecans.

• Chocolate pumpkin bread: Fold in chocolate chips for a dessert-style loaf.

• Glazed version: Drizzle a simple powdered sugar glaze on top once cooled.

• Swirl idea: Add a cinnamon-sugar swirl layer for a “coffee cake” vibe.

Dietary Variations

• Dairy-free: This recipe is naturally dairy-free (just confirm your add-ins).

• Egg substitute (experimental): Use a commercial egg replacer for baking—texture may be slightly denser.

• Gluten-free: Use a 1:1 gluten-free flour blend; baking time may vary slightly.

Storage & Make-Ahead

• How to store leftovers: Wrap tightly in plastic wrap or store in an airtight container.

• Refrigerator duration: 5–7 days (brings extra moisture, but can firm slightly—warm slices to serve).

• Freezer instructions: Freeze whole loaves or slices up to 3 months. Wrap well and place in a freezer bag.

• Make-ahead tips: Slice once fully cool, freeze slices with parchment between, then thaw one at a time.

Serving Suggestions

• Breakfast: Warm slice + butter or cream cheese.

• Snack: Serve with coffee, chai, or a latte.

• Dessert: Add whipped cream or a scoop of vanilla ice cream.

• Holiday platter: Pair with pecan pie bars, cookies, and hot cider.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 50 minutes (small pans) or 1 hour 15 minutes (two 5×9 pans)

• Baking Time: 50 minutes to 1 hour 15 minutes

• Chilling Time: —

• Rising Time: —

• Total Time: About 2 hours 30 minutes (includes cooling time)

• Servings: 24 slices

Nutritional Information (Per Serving)

(Approximate, per slice)

• Calories: 263

• Protein: 3g

• Carbohydrates: 41g

• Fat: 10g (2g sat)

• Sodium: 305mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. You can swap half the oil for applesauce, add nuts or chocolate chips, or use pumpkin pie spice instead of individual spices.

Can I make this recipe ahead of time?
Absolutely. Pumpkin bread is even better the next day. Bake it, cool fully, wrap tightly, and slice when ready.

How do I reheat it properly?
Warm slices in the microwave for 10–15 seconds or toast lightly. Add butter for the best cozy bite.

Can I freeze this recipe?
Yes—freeze whole loaves or slices up to 3 months. Thaw at room temperature or warm gently.

Conclusion

This Down East–style pumpkin bread is a fall classic for a reason: it’s simple, reliable, and incredibly cozy. Bake a batch, keep one loaf for yourself, share the rest, and stash a few slices in the freezer for those mornings when you want something sweet, soft, and spiced with zero effort.