Make the best pumpkin bread with pumpkin puree, cinnamon, nutmeg, and brown sugar for a moist, tender loaf filled with classic fall flavor!

Pumpkin bread is one of those recipes that begins winning you over long before you take a bite.

First comes that buttery cinnamon aroma drifting from your oven, followed by a beautifully domed loaf with a crackly top and, finally, a thick slice that feels tender, moist, and wonderfully spiced from edge to center.

This version uses an entire cup of pumpkin puree, a balanced mix of brown and granulated sugar, and just enough oil to keep every slice soft for days without making it feel heavy or greasy.

Make it for breakfast, serve it with afternoon coffee, or sneak a warm corner while nobody is looking. Quality control is important!

Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled, or 220 grams
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1 cup pure pumpkin puree, or 245 grams
• 1/2 cup neutral oil, such as avocado, canola, or vegetable oil
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup whole milk, at room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons coarse sugar for topping, optional
• 1/2 cup chopped pecans or walnuts, optional

Servings: 10 slices

How to Make Pumpkin Bread

Place an oven rack in a center position and preheat your oven to 350°F. Grease a 9 x 5-inch metal loaf pan lightly, then line it with parchment paper so two sides hang over like handles.

Those parchment handles will let you lift out your loaf without flipping it, shaking it, or negotiating with it after baking.

If you are using a glass pan, keep a close eye on browning because glass holds heat longer and may make edges darker.

Add flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt to a medium bowl, then whisk for about 30 seconds.

Pay particular attention to breaking apart any little baking soda lumps because nobody wants to find a bitter white pocket hiding inside an otherwise lovely slice.

When spices look evenly distributed and flour has a pale tan color throughout, set this bowl aside.

Crack eggs into a large mixing bowl and whisk until whites and yolks are fully combined, with no slippery streaks remaining.

Add pumpkin puree, oil, brown sugar, granulated sugar, milk, and vanilla, then whisk until mixture looks smooth, glossy, and evenly orange.

Take a moment to press out any stubborn brown sugar lumps against one side of your bowl. Small lumps will melt, but large ones can create sticky pockets.

Pour dry ingredients into pumpkin mixture and switch to a flexible spatula. Fold slowly by scraping underneath batter and bringing it over itself, rotating your bowl as you go. Stop as soon as you no longer see dry flour.

A few small lumps are completely fine, and trying to beat them into submission can develop too much gluten, giving you a tougher loaf. Do not overmix this batter. That is one of those unexciting instructions that makes a very exciting difference!

If you are adding chopped pecans or walnuts, fold them in with your final two or three strokes.

Nuts should be fairly small so they remain suspended throughout batter instead of sinking into one crunchy neighborhood at its base.

You can also toast them at 350°F for 5 to 7 minutes beforehand if you want a stronger, nuttier flavor, but allow them to cool before adding them.

Spoon batter into prepared pan and spread it gently into corners. Smooth its surface without pressing down hard, then run your spatula lengthwise through center to create a shallow groove.

This gives loaf a natural place to split as it rises and can help produce a neater center crack. Sprinkle coarse sugar over top if using. It adds a light sparkle and a delicate crunch that is especially good against that soft interior.

Bake for 55 to 65 minutes. Avoid opening your oven during first 45 minutes because a rush of cool air can interrupt rising and cause center to dip.

Begin checking at 55 minutes. Your loaf should look tall and set, its top should spring back when touched gently, and a thin knife or wooden skewer inserted into its deepest center should emerge clean or with a few moist crumbs.

Wet orange batter means it needs more time. If top is already nicely browned but middle is not ready, lay a loose piece of aluminum foil over pan and continue baking in 5-minute increments.

For maximum accuracy, use an instant-read thermometer if you have one. Center should register approximately 200°F to 205°F.

Pumpkin bread can appear done around its edges while hiding an underbaked middle, so check directly in its center rather than near a side.

Be careful not to push thermometer all the way down and touch hot metal pan, which can give you an inaccurate reading.

Let bread cool in its pan for 15 minutes. It will still be delicate at this point, and lifting it immediately can cause sides to buckle or center to crack.

After 15 minutes, use parchment handles to transfer loaf to a wire rack.

Allow it to cool for at least 45 more minutes before slicing. I know warm pumpkin bread smells like an urgent situation, but cutting it too soon can make center seem gummy because steam has not finished settling into its crumb.

Use a sharp serrated knife and a gentle sawing motion to cut clean slices. Do not press straight down with force or loaf may compress.

Once sliced, you should see a fine, tender crumb with an even orange color and no wet line near its base.

Outside edges will be lightly caramelized, while inside stays soft enough to bend slightly before breaking.

Serving Suggestions

Serve pumpkin bread at room temperature, slightly warm, or toasted. It is delicious on its own, but you can also try it with:

• Soft salted butter
• Maple butter
• Cream cheese
• Apple butter
• Almond or pecan butter
• A drizzle of warm maple syrup
• Greek yogurt and fresh berries
• Hot coffee, chai, or cold milk

For a simple fall dessert, warm a thick slice for 10 to 15 seconds in your microwave and serve it with vanilla ice cream. A spoonful of salted caramel sauce would not hurt matters either!

Once this pumpkin bread begins baking, cinnamon, ginger, vanilla, and pumpkin fill your kitchen with a smell that makes waiting beside your oven feel completely reasonable.

Make it one day ahead for an even softer texture, serve it in thick slices with butter or cream cheese, and save a piece for tomorrow’s breakfast before everyone else discovers how good it is!

Hungry for more feel-good meals? Explore these 21 Anti-Inflammatory Breakfast Recipes for a nourishing start and 10 Anti-Inflammatory Dinner Recipes for delicious evenings that make healthy eating easy!