That Crisp-Fall Morning Craving for Pumpkin Bread with Butter

There’s something about that first crisp morning of fall that makes you reach for pumpkin bread. Not just any pumpkin bread — the kind that’s still warm, the aroma wrapping around you like a soft blanket. I remember one Saturday, I pulled the loaf out of the oven, nearly burnt my fingers because I was too excited to wait, and spread butter over the top before it even had a chance to cool. The butter melted slowly, seeping into every nook and cranny of the bread’s tender crumb. Somewhere between the cinnamon and nutmeg, the kitchen filled with a cozy scent, and I almost forgot about my to-do list. It wasn’t perfect—my first slice wasn’t evenly cut, and I dripped some butter onto the counter—but that rough little moment made it feel all the more real.

It’s not just a recipe; it’s a mood, a ritual. The kind of bread you slice thick and eat with your hands, maybe with a cup of coffee or tea nearby. You’ll want to save this one, pin it, maybe bake it twice in a week. Because it’s worth waking up early for.

• Offers a moist, tender crumb with a comforting blend of warm spices — but it’s not over-the-top, which means you can enjoy it any time, not just during holidays.
• The combination of brown and granulated sugars adds depth, but the oil keeps it lighter than butter-based breads, so it’s less dense than you might expect.
• It’s simple — and that’s kind of the point. Nothing fancy, just honest, classic pumpkin bread that feels like home.
• Easy to slice and share, making it great for breakfast, snack time, or even a casual dessert.

If you’re worried about it drying out, don’t be — wrapping it tightly and storing at room temperature keeps it fresh for a few days, or pop it in the freezer if you want to hold on longer.

Pumpkin Bread with Butter

Print Recipe

A moist and flavorful pumpkin bread perfect for fall, served warm with creamy butter.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8

Ingredients

Scale 1x2x3x

1 3/4 cups (220 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
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
1/4 cup (60 ml) water
1 teaspoon vanilla extract
4 tablespoons (56 grams) unsalted butter, softened, for serving

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
In a large bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Whisk until smooth and well incorporated.
Add the eggs to the sugar and oil mixture one at a time, beating well after each addition.
Stir in the canned pumpkin puree, water, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until no streaks of flour remain. 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 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Serve slices of pumpkin bread warm or at room temperature with a generous spread of softened unsalted butter.

Kitchen Notes: I usually use a basic loaf pan, nothing special needed here, and it always turns out well. Serving it warm with a pat of butter is non-negotiable in my book, but I’ve tried adding a sprinkle of flaky sea salt on top just for a little extra kick — it’s surprisingly good. Sometimes I toss in a handful of chopped nuts or even chocolate chips when I’m feeling a bit experimental, but honestly, the simple version is hard to beat. If you want a twist, try swapping the vegetable oil for melted coconut oil; it gives a subtle richness but changes the texture slightly, so maybe give it a test run first.

FAQ

Can I make this pumpkin bread gluten-free? I haven’t tested it fully, but swapping in a gluten-free flour blend could work; just watch the moisture levels.

Can I use fresh pumpkin instead of canned? Yes, but you’ll want to roast and puree it first, and the moisture content might be a little different, so expect slight texture changes.

How do I know when it’s done? A toothpick inserted in the center should come out clean or with just a few moist crumbs attached — but don’t overbake, or it’ll dry out.

Can I freeze this pumpkin bread? Absolutely. Wrap it tightly and freeze for up to three months. Thawing overnight in the fridge works best.

Give this pumpkin bread a try when your kitchen needs a little warmth and comfort. Don’t forget to save the recipe and share the cozy vibes with someone who needs an easy fall treat.