There’s something about the way pumpkin bread fills the kitchen with a gentle, spicy aroma that turns an ordinary afternoon into a small celebration. This pumpkin bread from King Arthur has that magic — a loaf that’s both moist and tender, with just enough warmth from cinnamon, nutmeg, and cloves to make you pause and savor each bite. It’s not fancy, but that’s the charm.
I remember the first time I made it, the pumpkin puree was already waiting in the fridge, and I was halfway distracted by a podcast. I hesitated, wondering if I had all the spices right, but the smell while baking was so comforting I almost forgot to set the timer. When the loaf came out golden and slightly crisp on the edges, I sliced it thick, butter melting down the crumb, and felt like I’d stumbled on something timeless. It’s that kind of recipe, easy enough to trust and satisfying enough to crave again.
- Moist and tender crumb with a perfectly spiced flavor that isn’t overpowering.
- Simple ingredients, no rare pantry finds, so you can bake without a special trip.
- It’s simple — and that’s kind of the point. No fluff, just good bread that feels like fall in every bite.
- Great for breakfast, snack time, or a cozy dessert with a cup of tea or coffee.
If you’re not sure about baking with pumpkin or spices, this recipe is very forgiving — I usually don’t measure the spices exactly, and it still turns out great. It’s the kind of thing you can make on a whim, even if you’re a little rushed, and still impress yourself.
PrintKing Arthur Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
A moist and flavorful pumpkin bread made with warm spices, perfect for autumn or any time you crave a cozy treat. This classic recipe from King Arthur Flour yields a tender loaf with a deliciously spiced crumb.
Ingredients
1 3/4 cups (220 grams) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup (200 grams) granulated sugar
1/2 cup (100 grams) packed light brown sugar
1/2 cup (120 ml) vegetable oil
2 large eggs
1 cup (240 ml) canned pumpkin puree
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth and combined.
Add the eggs to the sugar and oil mixture one at a time, whisking well after each addition.
Stir in the pumpkin puree and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the pumpkin bread to a wire rack and let it cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: You don’t need any fancy equipment for this bread — a simple loaf pan and a mixing bowl will do just fine. I like to serve it slightly warm with butter, but it’s also delicious the next day when it’s had time to rest. Sometimes I add a handful of chopped nuts for a little crunch, or swirl in some cream cheese if I’m feeling indulgent, though I haven’t tried those tweaks enough to swear by them. For a slightly different angle, a splash of maple syrup in the batter can add a subtle sweetness that’s worth exploring.
FAQ
Can I use fresh pumpkin instead of canned? Yes, but make sure it’s cooked and pureed well to get the right texture.
How long does it keep? Wrapped well, it’s good at room temperature for a few days, but you can refrigerate or freeze it for longer storage.
Is this recipe gluten-free? No, it uses all-purpose flour, but you might experiment with blends designed for baking.
Ready to turn your kitchen into a cozy haven? Grab your loaf pan and let this pumpkin bread bring that warm, comforting feeling to your day.