A Slice of Fall: Homemade Pumpkin Bread From the Homestead Kitchen

Pumpkins ready for the pickin'

Even in Florida, where the palm trees still sway and the afternoons feel more like summer, there’s something about fall that makes us crave the smell of pumpkin spice and warm baked bread. It’s that familiar comfort that fills the kitchen when the seasons begin to shift — even if our “cool front” is only a few degrees.

From The Homestead Kitchen - Pumpkin Bread

Here on the homestead, fall baking feels like the start of the cozy season — a reminder to slow down, gather around the table, and savor the simple things. Whether you grow your own pumpkins or pick one up at the farmers market, this recipe is a sweet way to celebrate the harvest and share it with friends and family.

This pumpkin bread is moist, flavorful, and just the right balance of sweet and spice. It’s perfect for breakfast, an afternoon treat, or wrapped up as a thoughtful gift from your kitchen to a neighbor’s.

So preheat your oven, pull out your favorite mixing bowl, and enjoy a little taste of fall — Florida style.

Get the full recipe below and bake along with us — we’d love to see your loaf! Tag us on social media @TheFloridaHomesteader.

Pumpkin Bread

This recipe can be converted to a Gluten-Free bread. See notes below.

DRY INGREDIENTS

• 1 ⅓ c. all purpose flour

• 1 1/4 c. granulated sugar

• 1 tsp. baking soda

• 1/4 tsp. baking powder

• 1 tsp. salt

• 2 tsp. ground cinnamon

• 1/2 tsp. ground nutmeg

• 1/2 tsp. ground ginger

• 1/4 tsp. ground cloves

• 1/4 tsp. allspice

WET INGREDIENTS

• 1-15 oz can pumpkin puree

• 2 large eggs

• 1/3 c. milk

• 1/2 c. oil

• 1 tsp. vanilla

Instructions 

• Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

• In a large bowl, sift together the dry ingredients.

• In a mixing bowl, mix together the wet ingredients.

• Add the wet ingredients to the dry ingredients and mix together until fully incorporated.

• Smooth batter into the prepared pan.

• Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20-25 minutes, until a toothpick inserted into the center of the loaf comes out clean.

• Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing.

• Enjoy!

RECIPE IDEAS

• You can easily convert this recipe to a gluten-free version by trading out the all-purpose flour for a Gluten-Free, measure for measure all purpose flour.

• Make sure you use plain canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, so it will not work with this recipe.

  
  

TO STORE: Store leftover pumpkin bread in an airtight container or covered in plastic wrap at room temperature for up to five days.

TO FREEZE: You can also store pumpkin bread in the freezer for up to three months. To freeze, cool the pumpkin bread completely. Then wrap tightly in plastic wrap followed by a layer of foil.