About This Pumpkin Bread Recipe

This Pumpkin Bread is the definition of cozy fall and winter comfort food. It’s incredibly moist, perfectly spiced, and stays soft for days (dangerously so). This recipe makes two loaves — and trust me, you’ll want both. The warm cinnamon, ginger, nutmeg, and cloves blend beautifully with the pumpkin, and the turbinado sugar creates that crunchy bakery-style top. Serve it warm with butter, keep it on the counter for snacking, or freeze a loaf for later.

Why You’ll Love This

Makes two big loaves that stay moist for days.
Perfect balance of warm spices without being overpowering.
Uses both butter and oil for the perfect tender crumb.
Turbinado sugar gives a sparkly, crunchy top.
No mixer required—you can whisk by hand.
Freezer-friendly and amazing toasted with butter.

Ingredients You’ll Need

All-purpose flour
Baking soda + baking powder
Cinnamon, ginger, nutmeg, cloves
Salt
Salted butter
Avocado oil
Granulated sugar
Brown sugar
Eggs
Pumpkin purée
Whole milk
Vanilla extract
Turbinado sugar (for coating + topping)

How to Make It

Prep two loaf pans by greasing with butter and coating with turbinado sugar. Whisk together flour, leaveners, spices, and salt. In a separate bowl, beat the butter with the sugars and oil, then add eggs one at a time. Mix in the pumpkin purée, milk, and vanilla. Fold the dry ingredients into the wet mixture, being careful not to over-mix. Divide the batter into your pans, top with more turbinado sugar, and bake until set and golden. Cool slightly before slicing.

Tips for Success

Don’t over-mix! This is the #1 key to keeping it soft and not rubbery.
Turbinado sugar lining the pan → crunchy caramelized edges.
If your pans are smaller than 9x5, bake a few minutes longer.
Let it cool before slicing to avoid crumbling.
For extra moisture, wrap the cooled loaf in plastic overnight.

Frequently Asked Questions

Can I make this with less sugar?
Yes—reduce each sugar by 1/4 cup without affecting texture.

Can I add chocolate chips or nuts?
Absolutely. Add 1–1½ cups chocolate chips, walnuts, or pecans.

Can I freeze pumpkin bread?
Yes! Wrap tightly and freeze up to 3 months. Thaw at room temp.

Can I substitute the milk?
Use oat milk, almond milk, or even buttermilk.

Can I make muffins instead?
Yes—bake at 350°F for 20–25 minutes.

What to Serve With It

Coffee or chai latte
Salted butter or cinnamon butter
Vanilla yogurt and fruit
Cream cheese frosting!

More Recipes You’ll Love

Pumpkin Bread

Yield: 16-20

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Ingredients

Pumpkin Bread- Makes 2 Breads

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
1 cup brown sugar, packed
4 large eggs
15 oz pumpkin puree
1/3 cup whole milk
2 teaspoons vanilla extract
Turbinado sugar
Extra butter for greasing pan

Instructions

Preheat your oven to 350°F (175°C).
Grease your two 9x5 inch loaf pans with butter. Sprinkle turbinado sugar into both of the pans, then tilt and tap the pan to coat the bottom and sides evenly with the sugar. Tap out any excess.
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In another large bowl, beat the butter until smooth. Add the granulated sugar and brown sugar, and beat until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, whole milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix; the batter should be a bit lumpy.
Pour the batter evenly into the prepared loaf pans.
Sprinkle additional turbinado sugar over the top of the loaves.
Bake in the preheated oven for 55-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the loaves to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.