Bri & Cat

The Best Pumpkin Bread Recipe (Inspired by My Family Banana Bread)

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There’s something magical about Pumpkin Bread. The smell that fills your kitchen, the warm spices, the golden loaf cooling on the counter, it feels like the essence of fall baked into a pan. For me, this recipe has an extra layer of nostalgia because it actually started as my family’s tried-and-true banana bread recipe. One fall, I swapped the mashed bananas for pumpkin puree, sprinkled in pumpkin pie spice, and suddenly, I had the coziest pumpkin bread ever. It’s now a family favorite that I make every single autumn.

I’m excited to share not only the recipe but also my tips, tricks, and serving ideas. Whether you’re a seasoned baker or just dipping your toe into fall baking, this pumpkin bread will feel doable, rewarding, and worth making again and again.

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Why I Love Pumpkin Bread

Pumpkin Bread feels like more than just bread. It’s comfort food. It’s that first crisp fall morning when you want something warm with your coffee. It’s the scent that reminds you of home, of gatherings, of holidays to come.

Here’s why I love it, and why you’ll love it too:

  • It’s based on a family recipe (banana bread) that I’ve been making for years.
  • It’s incredibly forgiving, hard to mess up.
  • It’s moist, flavorful, and just the right amount of sweet.
  • It can be dressed up (with chocolate chips, glaze, or nuts) or kept simple.
  • It freezes beautifully, so you can enjoy it long after pumpkin season ends.
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The Story Behind This Pumpkin Bread

Every family has those recipes that show up at every gathering, right? For us, it was banana bread. My mom made it, my grandma made it, and eventually I did too. The recipe was scribbled on an old index card tucked inside a flour-dusted cookbook.

One October, I wanted to bake something seasonal but didn’t have bananas on hand. What I did have was a can of pumpkin puree sitting in the pantry. I thought, “Why not swap it in?” I added pumpkin pie spice to complement the earthy flavor, and suddenly, we had a brand-new tradition.

That’s the thing I love most about recipes, they evolve. They carry history but also bend to creativity. This pumpkin bread feels like the best of both worlds: old and new, familiar and fresh.

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Ingredients You’ll Need

You don’t need anything fancy to make this pumpkin bread. Most of these ingredients are probably already in your kitchen:

  • ½ cup butter – room temperature or slightly melted. This gives the bread richness.
  • 1 cup sugar – classic sweetness. You can substitute half with brown sugar if you love a deeper flavor.
  • 2 eggs, beaten – adds structure and moisture.
  • 1 teaspoon of vanilla extract– enhances the flavor
  • 3 tablespoons milk – helps keep the crumb tender.
  • 1 can (15 oz) pumpkin puree or 1 ¾ cups fresh puree – the star of the show.
  • 2 cups flour – all-purpose works perfectly.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice – you can add a little cinnamon or nutmeg for extra depth.
  • Optional: ½ cup chocolate chips – if you’re a pumpkin + chocolate fan, this makes it decadent.
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Step-by-Step Instructions

This recipe is wonderfully straightforward. If you’ve ever made banana bread, it will feel like second nature.

  • Preheat your oven to 350°F. Grease or line a loaf pan with parchment paper.
  • Cream softened butter and sugar together until light and fluffy. You can do this with a hand mixer, stand mixer, or just some elbow grease and a wooden spoon.
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  • Add eggs, pumpkin puree, vanilla, and milk. Mix until smooth.
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  • In a separate bowl, whisk flour, baking powder, baking soda, and pumpkin pie spice. This ensures the leavening and spices distribute evenly.
  • Combine dry and wet ingredients. Gently fold together until just mixed, don’t overmix.
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  • Optional: Fold in chocolate chips.
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  • Pour batter into your loaf pan. Smooth the top with a spatula.
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  • Bake for about 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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  • Cool in the pan for 10 minutes, then transfer to a wire rack.

The hardest part? Waiting for it to cool enough to slice.

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Tips for the Best Pumpkin Bread

Over the years, I’ve learned a few tricks to make this pumpkin bread turn out perfect every time:

  • Don’t overmix. Once you add the flour, stir until just combined. This keeps the bread soft.
  • Check your pumpkin puree. Make sure it’s pure pumpkin, not pumpkin pie filling. The latter has added sugar and spices that will throw off the recipe.
  • Want more spice? Add an extra ½ teaspoon cinnamon or nutmeg.
  • For a bakery-style crust: Sprinkle the top with cinnamon sugar before baking. It makes a slightly crunchy, sweet topping.
  • Freeze extra loaves. Wrap in plastic wrap, then foil, and store in the freezer for up to 3 months.
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Supplies You’ll Need to Make Pumpkin Bread

One of the reasons I love baking pumpkin bread is that you don’t need a fancy setup. A few basics will get you there, but if you have extra tools, they can make things easier.

  • Mixing bowls– One for wet ingredients and one for dry.
  • Hand mixer or stand mixer (like a KitchenAid)– I often use my KitchenAid to cream the butter and sugar because it makes the process quick and effortless. That said, you absolutely don’t need it. A sturdy wooden spoon or whisk will get the job done just fine.
  • Loaf pan – Either metal or glass works, but there are a few differences:
    • Metal pans are ideal for break like this. They heat up faster and generally give you a darker, crispier crust and an even bake.
    • Glass pans will work too but they take longer to heat, so I would recommend lowering the temp by 25 degrees and a longer baking time like 70-75 minutes. Both are great, it just depends on your preference.
  • Measuring cups and spoons– Accuracy matters in baking!
  • Spatula– For scraping down the sides of the bowl and smoothing out the batter before baking.
  • Cooling rack– Helps your bread cool evenly without getting soggy on the bottom.

That’s it! Nothing intimidating, nothing you’ll only use once. These are the same tools I use for nearly all my quick breads.

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Fun Variations to Try

Pumpkin bread is endlessly customizable. Here are a few ways to mix it up:

  • Nutty Pumpkin Bread – Stir in ½ cup chopped walnuts or pecans.
  • Glazed Pumpkin Bread – Once cooled, drizzle with cream cheese glaze or maple icing.
  • Pumpkin Muffins – Pour batter into muffin tins and bake 18–22 minutes.
  • Cranberry-Pumpkin Bread – Add ½ cup dried cranberries for a tart-sweet kick.
  • Pumpkin Chocolate Chip Bread – Lean into the optional chocolate chips and make them the star.

Serving Suggestions

This bread is delicious on its own, but here are my favorite ways to enjoy it:

  • Warm with a pat of salted butter.
  • Toasted with cream cheese for breakfast.
  • Alongside a cup of coffee or chai latte.
  • As part of a holiday brunch spread.
  • Wrapped in parchment and tied with twine for a thoughtful homemade gift.

Last year, I baked mini loaves, wrapped them in festive fall wax paper, and gave them to neighbors. They disappeared in no time, and I had multiple people ask me for the recipe.

Storage and Make-Ahead Tips

One of the best things about pumpkin bread is how well it keeps. I actually think it tastes even better the next day because the flavors have time to settle and deepen. Here’s how I like to store it:

  • Room temperature: Keep the loaf in an airtight container or wrapped tightly in plastic wrap for up to 3 days. Store it on the counter, not in the fridge, the refrigerator can dry it out faster.
  • Freezer-friendly: Pumpkin bread freezes beautifully. Wrap it in plastic wrap and then in foil or place it in a freezer bag. It’ll stay fresh for up to 3 months. When you’re ready to enjoy it, just thaw at room temperature overnight.
  • Make-ahead slices: Sometimes I slice the loaf, wrap individual pieces, and freeze them. That way, I can grab one slice at a time, pop it in the toaster, and have instant cozy fall vibes with my morning coffee.
  • Mini loaves for gifting: Bake the batter in smaller pans, wrap them up in festive fall wax paper and twine, and stash them in the freezer. They’re perfect for last-minute hostess gifts or holiday treats.
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Pumpkin Bread Pairings

Pumpkin bread is delicious all on its own, but pairing it with the right drink or spread can make it feel extra special. When I serve it to friends or family, I love setting out a few options:

  • Hot drinks: Pumpkin bread and coffee are a match made in heaven, but it also pairs beautifully with chai lattes, hot apple cider, or even a spiced hot chocolate.
  • Spreads: Try cream cheese, apple butter, or a drizzle of warm honey. For a savory twist, a swipe of salted butter balances the sweetness.
  • Breakfast plate: Serve a slice alongside scrambled eggs and fruit for a cozy weekend brunch.
  • Dessert style: Top with whipped cream or a scoop of vanilla ice cream for a simple fall dessert.
  • Wine lovers: Believe it or not, pumpkin bread is amazing with a glass of late harvest Riesling or a spiced mulled wine during holiday gatherings.

It’s amazing how versatile this bread can be. One slice feels right at home in a quiet morning routine, and another slice can easily become the star of a festive spread.

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My Go-To Pumpkin Bread Recipe

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Ingredients:

  • ½ cup butter, room temp or slightly melted
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 tablespoon of vanilla extract
  • 3 tablespoons milk
  • 1 can (15 oz) pumpkin puree (or 1 ¾ cups)
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • Optional: ½ cup chocolate chips

Supplies Needed:

Instructions:

  1. Preheat oven to 350°F. Grease or line a loaf pan.
  2. Cream butter and sugar until fluffy.
  3. Mix in eggs, pumpkin puree, vanilla, and milk.
  4. In another bowl, whisk flour, baking soda, baking powder, and pumpkin pie spice.
  5. Fold dry ingredients into wet until just combined.
  6. Stir in chocolate chips if using.
  7. Pour into loaf pan and bake 55–65 minutes, until a toothpick comes out clean.
  8. Cool before slicing.

Troubleshooting & FAQs

Even with a simple recipe, little things can pop up. Here are answers to the most common pumpkin bread questions:

Why is my pumpkin bread dense or gummy in the middle?

  • This usually happens if it wasn’t baked long enough. Check with a toothpick in the very center, it should come out clean or with just a few crumbs. If the edges are browning too fast, tent the loaf with foil and keep baking until the middle sets.

Can I double this recipe?

  • Yes! Just bake in two separate loaf pans. Don’t try to cram it into one pan or it won’t bake evenly.

Why did my bread sink in the middle?

  • Often from overmixing, underbaking, or too much pumpkin puree. Be sure to measure carefully and mix just until combined.

Can I use fresh pumpkin instead of canned?

  • Absolutely. Roast, puree, and strain fresh pumpkin to remove extra moisture. Use 1 ¾ cups in place of the canned.

Can I make this recipe gluten-free?

  • Yes- use a 1:1 gluten-free flour blend. I’ve had readers try it this way with great success.

How long does pumpkin bread last?

  • Up to 3 days on the counter, about a week in the fridge, and 3 months in the freezer.

The Best Pumpkin Bread

Pumpkin Bread isn’t just about flavor, it’s about tradition, creativity, and those little moments of joy that come with baking. I love that this recipe carries the bones of my family’s banana bread but embraces the spirit of fall with pumpkin and spice.

When I bake it, my kitchen feels like autumn: cozy, warm, and filled with anticipation. I slice it up, pour a hot cup of coffee, and it feels like the season has officially arrived.

If you try this recipe, I’d love to hear how you made it your own. Did you add chocolate chips? Glaze? Nuts? Share your version, because that’s the beauty of recipes passed around, shared, and adapted. They become part of everyone’s story.

With Love,

Bri & Cat

If you love pumpkin, check out my other recipes:

Easy Pumpkin Chocolate Chip Cookies: A Fall Baking Favorite

Easy 5-Hour Pumpkin Focaccia with Pumpkin Pie Spice: The Perfect Fall Bread

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