In this post: Bake the best pumpkin bread this fall! This easy recipe includes both mini pumpkin loaves and a classic big loaf version—perfectly spiced, moist, and simple to make for family or gifting.

There’s just something about fall that makes me want to pull out my mixing bowls, tie on an apron, and fill the kitchen with the smell of warm spices. And honestly, nothing says “cozy autumn afternoon” quite like a loaf of pumpkin bread fresh from the oven.

This recipe has become one of my family’s favorites because it’s simple, delicious, and versatile. You can bake it as mini pumpkin bread loaves (perfect for gifting to neighbors, teachers, or friends) or as one big loaf to slice and enjoy with a cup of coffee or tea.

loaf of pumpkin bread — This bread is so yummy and moist!

Why You’ll Love This Pumpkin Bread

Simple ingredients: You probably already have everything in your pantry.
Perfectly spiced: Pumpkin pie spice + cinnamon = all the cozy fall flavors in one bite.
Moist and tender: Thanks to pumpkin puree and a touch of oil, every slice is soft and flavorful.
Flexible: Bake as mini loaves, one big loaf, or even add chocolate chips, nuts, or cranberries.

pumpkin bread ingredients — You probably have these ingredients in your pantry already!

Tips for Success

Don’t overmix the batter—stir until just combined for the best texture.
Wrap mini loaves in parchment and tie with twine for sweet little gifts.
Freeze extra loaves by wrapping well in plastic wrap and storing in a freezer bag for up to 2 months.

A Thought for the Season

Baking may seem like a small thing, but sometimes the simple moments—sharing warm pumpkin bread at the table, gifting a loaf to a neighbor, or sitting with your kids and enjoying a slice—become the memories that last.

As Ecclesiastes 3:13 reminds us: “And also that every man should eat and drink, and enjoy the good of all his labour, it is the gift of God.”

So let’s slow down this fall, savor the flavors, and give thanks for the goodness God fills our homes with.

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loaf of pumpkin bread tied with a ribbon

Cozy Pumpkin Bread Recipe (Mini Loaves + Big Loaf Version)

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Prep Time 10

Cook Time 1

Servings: 16

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 cup pumpkin purée not pumpkin pie mix
½ cup canola oil or vegetable oil, or melted butter
1 cup granulated sugar
½ cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract

Method

For Mini Pumpkin Bread Loaves

Preheat oven to 350°F (175°C). Grease 4–5 mini loaf pans (about 5×3 inches) or line with parchment.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In a large bowl, whisk pumpkin, oil, sugars, eggs, vanilla, and milk until smooth.
Stir in the dry ingredients until just combined. Fold in any add-ins you’d like.
Divide batter evenly among pans, filling about ⅔ full.
Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes before removing from pans.

For One Big Loaf

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
Prepare the batter as directed above.
Pour into the loaf pan and bake for 50–60 minutes, until a toothpick comes out clean. (Cover loosely with foil if the top browns too quickly.)
Cool in the pan for 15 minutes, then transfer to a wire rack.