Better than Starbucks pumpkin loaf recipe, this pumpkin bread is full of real pumpkin, a mixture of warm and flavorful spices, and stays moist for days! It also freezes well.

Loaf of pumpkin bread on a cutting board with some slices cut.

Why You’ll Love This Pumpkin Loaf

Don’t go to Starbucks or the local bakery to buy pumpkin bread. Make this pumpkin loaf recipe instead!

  • It’s easy to make.
  • Full of real pumpkin flavor.
  • Loaded with warm spices and smells wonderful while it bakes.
  • Extra moist! — We’re talking still just as fresh on day 5.
  • Freezer friendly.
Baked pumpkin loaf in a pan.

The Best Pumpkin Bread Recipe

Pumpkin bread should be two things: MOIST and SPICED.

MOIST — With butter, oil, and a healthy helping of pumpkin in this recipe, there are no dry crumbs in sight. This pumpkin bread is so velvety soft and moist that it will melt in your mouth. Absolutely no need to butter your slice (unless you want to).

SPICED — There’s no lack of flavor with 5 kinds of spices in this pumpkin loaf cake. (Cinnamon, ginger, nutmeg, cloves, and allspice.)

I typically use my homemade blend of pumpkin pie spice, but I’ve broken it down into specific measurements for each spice. This way you can adapt the spices to your personal tastes — but, you should try it as-written at least once. It’s warm and fragrantly spiced — i.e. doesn’t taste just like cinnamon.

Pumpkin loaf cake on a cutting board with a few slices cut off.

VARIATIONS — The spices aren’t the only thing you can adapt in this pumpkin loaf recipe. You can even add mix-ins (like chocolate chips – for pumpkin chocolate chip bread) or toppings (like pepitas — for a Starbucks copycat pumpkin bread).

GLAZE — Of course, this pumpkin loaf is delicious as-is, but occasionally we love adding a cinnamon brown sugar glaze on top too. You’re going to love it either way! Let me show you how to make it.

Pumpkin bread with cinnamon brown sugar glaze on top.

How to Make this Pumpkin Loaf Recipe

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. (I like to use Baker’s Joy [affiliate link] baking spray with flour.) A 9×5-inch loaf pan also works great. Set aside.

Steps to make pumpkin loaf recipe.
  1. Stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
  2. With an electric stand or hand mixer, cream together the butter, oil, and sugar until light and fluffy.
  3. Add the pumpkin puree and eggs. Mix until combined. Scrape bowl.
  4. Add the flour mixture and mix until just combined. (It’s ok if it looks lumpy.)
  5. Add the water and mix on low for 10 seconds.
  6. Then increase to medium speed and mix for another 10 seconds, until just barely smooth. Do not over-mix.
Before and after baking pumpkin bread in a pan.
  • Pour the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.
  • Bake at 350˚F for 60-65 minutes, or until a toothpick comes out clean or with a few moist crumbs from the center.
  • Allow pumpkin loaf to cool for at least 10 minutes before inverting; then cool completely on a wire rack.
Better than Starbucks pumpkin loaf on a cutting board with a few slices cut off.

Storing and Freezing

This pumpkin loaf will last up to 5 to 7 days when stored in an airtight container or zip-top bag at room temperature.

To freeze, wrap the loaf or individual slices with a generous layer of plastic wrap, then place inside of a zip-top freezer bag and freeze for up to 2 months. Thaw bread at room temperature before enjoying.

More Pumpkin Desserts

*If you make this, please rate and review the recipe in the comments below. THANKS!

Loaf of pumpkin bread on a cutting board with some slices cut.

Pumpkin Loaf

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 12 slices

Better than Starbucks pumpkin loaf recipe, this pumpkin bread is full of real pumpkin, a mixture of warm and flavorful spices, and stays moist for days! It also freezes well.

Ingredients

  • 1 3/4 cups all-purpose flour (stir, spoon & level)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 4 Tbsp unsalted butter, room temperature
  • 1/4 cup oil (canola/vegetable)
  • 1 cup granulated sugar
  • 1 cup (247g) 100% pure pumpkin puree
  • 2 large eggs
  • 2/3 cup water

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour a 1 lb (8.5 x 4.5-inch) loaf pan. A 9×5-inch loaf pan also works great. Set aside.
  2. Stir together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a bowl.
  3. With an electric stand or hand mixer, cream together the butter, oil, and sugar until light and fluffy.
  4. Add the pumpkin puree and eggs. Mix until combined. Scrape bowl.
  5. Add the flour mixture and mix until just combined. (It’s ok if it looks lumpy.)
  6. Add the water and mix on low for 10 seconds.
  7. Then increase to medium speed and mix for another 10 seconds, until just barely smooth. Do not over-mix.
  8. Pour the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.
  9. Bake at 350˚F for 60-65 minutes, or until a toothpick comes out clean or with a few moist crumbs from the center.
  10. Allow pumpkin loaf to cool for at least 10 minutes before inverting; then cool completely on a wire rack.

Notes

  • This pumpkin loaf will last up to 5 to 7 days when stored in an airtight container or zip-top bag at room temperature.
  • To freeze, wrap the loaf or individual slices with a generous layer of plastic wrap, then place inside of a zip-top freezer bag and freeze for up to 2 months. Thaw bread at room temperature before enjoying.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 237mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 3g

This data was provided and calculated by Nutritionix, and is an estimation only.