The Best Pumpkin Bread Recipe

There are some recipes that just feel like fall, and this homemade pumpkin bread is one of them. If you love all things pumpkin you will LOVE this pumpkin bread. It’s so moist, full of warm spices and the perfect amount of sweetness! The perfect fall treat.

As soon as the weather starts to cool down and the leaves begin to change, I find myself wanting to bake all the cozy things—and pumpkin bread is always near the top of my list. If you’re looking for other sweet bread perfect for fall and winter, try our banana bread recipe!

This recipe makes 2 loaves of the most moist pumpkin bread with plenty of warm cinnamon and nutmeg. And my favorite part? The simple cinnamon sugar topping that bakes into a lightly crisp, sweet crust on top. It’s wonderful served warm with a little butter, alongside a cup of coffee in the morning or as an afternoon treat. And because this recipe makes two loaves, it’s perfect for keeping one and sharing one with a friend, neighbor or family.

Why You’ll Love This Pumpkin Bread

• The perfect fall quick bread. So nostalgic and classic!
• The sour cream helps keep the bread incredibly moist, while the pumpkin and warm spices give it that classic homemade fall flavor.
• The cinnamon sugar topping! It adds just the right amount of sweetness and a little crunch to every slice.

What You Will Need-Grocery List

For the pumpkin bread:

• 2 cups white sugar
• 1 cup brown sugar
• 2 cups pumpkin puree
• 4 eggs, beaten
• 1 cup butter, melted and cooled
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

For the Cinnamon Sugar Topping

• 1/2 cup white sugar
• 1 teaspoon cinnamon

A Few Tips for Perfect Pumpkin Bread

• Let your melted butter cool. You don’t want hot butter going into your eggs. Melt the butter ahead of time and let it cool while you gather the rest of your ingredients.
• Don’t over-mix the batter. Once you add the dry ingredients, mix just until everything is combined and there are no large pockets of flour. This will help keep your bread tender.
• Use parchment paper for easy cleanup. You can grease and flour your loaf pans, but I often like to use parchment paper instead. It makes removing the loaves so easy!
• Serve it warm.There is nothing quite like a warm slice of pumpkin bread with butter melting over the top.

How to Make the Best Pumpkin Bread

• Preheat your oven to 350°F.
• In a large mixing bowl, combine the white sugar, brown sugar, pumpkin puree, melted and cooled butter, beaten eggs, sour cream, and vanilla. Mix until well combined.
• In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg.
• Slowly add the dry ingredients to the pumpkin mixture, mixing until everything is combined and there are no lumps. Be careful not to over mix.
• Divide the batter evenly between two greased and floured loaf pans. You can also line the pans with parchment paper for easy removal and cleanup.
• In a small bowl, combine the 1/2 cup sugar and 1 teaspoon cinnamon. Sprinkle the cinnamon sugar evenly over the top of both loaves.
• Bake at 350°F for about 1 hour, or until a knife or toothpick inserted into the center comes out clean.
• Let the loaves cool slightly before slicing. Serve warm with butter and enjoy!

How to Store Pumpkin Bread

Once cooled, wrap your pumpkin bread tightly or store it in an airtight container. It will keep well at room temperature for several days.

You can also freeze one of the loaves for later. I love having a loaf tucked away for a busy fall morning, an unexpected guest, or when I need something homemade to take to a friend.

Final Thoughts

This pumpkin bread is one of those simple recipes that makes the whole house smell like fall. It’s easy enough to make on an ordinary afternoon, but special enough to share with the people you love. So pour yourself a cup of coffee, pull a warm loaf from the oven, and enjoy a little taste of cozy fall baking from our farmstead to your kitchen. 🤎