Bakery Style Pumpkin Bread

Last updated on October 22nd, 2025

A fall favourite, this Bakery Style Pumpkin Bread is super easy to make and packed with pumpkin and pumpkin spice flavours. All you need is a bowl, a whisk and 20 minutes!

Once autumn comes around, I want to bake ALL the quick breads—like this banana bread, this maple pecan banana bread or this cranberry orange walnut bread. Made with simple, wholesome ingredients, this Pumpkin Bread tastes just like the kind served at your favourite coffee house. It’s soft and moist, so flavourful and perfect for sharing during the cozy months ahead.

Here’s everything you’ll need to make it

• 2 large eggs, room temperature
• ½ cup (115 grams) vegetable oil
• 1 cup (225 grams) dark brown sugar
• 1/3 cup (85 grams) milk of your choice (whole or plant-based)
• 1 teaspoon (5 grams) vanilla extract
• 1 cup (240 grams) canned pumpkin purée
• 1½ cups (195 grams) all-purpose flour
• 1 teaspoon (6 grams) baking soda
• 2 teaspoons (5 grams) cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ground ginger
• ½ teaspoon (2 grams) kosher salt
• Optional: 2/3 cup chocolate chips (115 grams) or chopped pecans (85 grams)

Featuring a generous blend of your favourite fall spices—cinnamon, nutmeg, ginger, cloves—this loaf will make your kitchen smell wonderful as it bakes. The dark brown sugar is used to balance the pumpkin’s earthiness without being overly sweet. The pumpkin pureé adds colour and flavour and works together with the oil and brown sugar to produce a moist and tender crumb.

Why bake with pumpkin?

Antioxidant-rich pumpkins are a highly nutritious type of squash that contain a range of vitamins and minerals that can boost your immune system. 

Like it’s veggie cousins – carrot and zucchini – the pumpkin has a hydrating effect that produces an irresistible, cake-like texture comparable to my Favourite Zucchini Bread. 

How to make Bakery Style Pumpkin Bread in 3 steps

1. Whisk together your ingredients.
2. Transfer batter to a parchment-lined 9×5-inch loaf pan.
3. Bake, let cool for 30 minutes and serve.

Enjoy this Bakery Style Pumpkin Bread warm from the oven with a smear of salted butter and a cup of hot coffee or tea!

Try these One Bowl Pumpkin Muffins or this Best Banana Bread Recipe next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Bakery Style Pumpkin Bread

A fall favourite, this Bakery Style Pumpkin Bread is super easy to make and packed with pumpkin and pumpkin spice flavours. All you need is a bowl, a whisk and 20 minutes!

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Prep Time:20 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 20 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: baking, bread, pumpkin, quick bread

Servings: 8 to 10

Equipment

• 4 Qt mixing bowl
• Whisk
• 9×5-inch loaf pan
• Wire cooling rack

Ingredients

• 2 large eggs room temperature
• ½ cup vegetable oil
• 1 cup dark brown sugar
• 1/3 cup milk of your choice (whole or plant-based)
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin purée
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ground ginger
• ½ teaspoon kosher salt
• 2/3 cup chocolate chips (115 grams) or chopped pecans (85 grams)

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Instructions

• Position oven rack to bottom third of oven and preheat to 350°F (175ºC). Prepare parchment-lined 9×5-inch loaf pan.
• In a large mixing bowl, whisk together eggs, oil, brown sugar, milk and vanilla until smooth. Next, stir in pumpkin and continue to mix until well combined.
• Add flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt and continue whisking until all the flour has been fully integrated and the batter is smooth. If using, fold in chocolate chips or chopped pecans.
• Pour batter into prepared loaf pan, smoothing it out evenly with the back of a wooden spoon or spatula if needed.
• Bake for 60-65 minutes, tenting with foil after the first 30 minutes to prevent the top from burning. Because all ovens are different, start checking for doneness at the 55-minute mark. You will know your loaf is done when a tester comes out with just a few crumbs. Transfer to a wire cooling rack and let cool in pan for 10 minutes before removing. Gently lift loaf from pan using parchment edges then let cool on rack for another 20 minutes. Transfer to cutting surface, slice and serve.

Notes

To make gluten free: Use an equal amount of your favourite, good quality gluten free flour blend in place of the all-purpose flour.
Oil: Oil produces the best soft texture in this recipe. The loaf will not be as moist if using butter.
Seasoning: You can use 1 teaspoon pumpkin spice in place of the nutmeg, cloves and ginger in addition to the cinnamon and salt.
Make muffins: Bake at the same temperature for 20 minutes.
Storage: Leftover pumpkin bread will keep well on the counter in a well-sealed container for up to 3 days, in the refrigerator for up to a week or wrap well and freeze for up to 3 months.