Pumpkin Bread

Pumpkin Bread Worth Falling For

There’s something about the scent of cinnamon and pumpkin that feels like a hug from the inside out. And in The Baker’s Man, Anna's PUMPKIN BREAD does more than comfort—it works a little magic of its own.

This warmly spiced, deeply flavorful pumpkin bread is a fall festival favorite in Mystic Water. If you were to stroll through the town square during the annual Fall Festival, you’d spot Anna’s bakery booth tucked between candle makers and quilt displays, her table stacked high with truffles, coconut cake, and—of course—this life-changing loaf.

✨ The story behind the bread:

Anna spends days preparing for the festival, with more than a few late nights trying to perfect her lineup. Not every dessert turns out right the first time (magic can be unpredictable that way), but this pumpkin bread? It’s a sure thing. Steady. Reliable. A slice of comfort that never lets you down.

It’s the kind of bread that pairs perfectly with a cup of tea and a daydream . . . or a chapter of your favorite cozy novel.

Why you’ll love it:

• Packed with real pumpkin and a cozy autumn spice blend

• Tender, moist, and perfectly sweet

• Easy to bake, hard to share (you’ve been warned!)

• Fills your home with the scent of fall and happiness

• Ideal for gifting, snacking, or sneaking for breakfast

Whether you’re a longtime reader of The Baker’s Man, or you’ve just discovered the charm of Mystic Water, this pumpkin bread recipe is here to help you savor the season—one slice at a time.

Pumpkin Bread

Ingredients

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

3 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup granulated sugar

3/4 cup packed light or dark brown sugar

1 and 1/2 cups pumpkin puree (canned or fresh)

1/2 cup vegetable oil, canola oil, or melted coconut oil

1/4 cup orange juice

1 teaspoon orange zest

*Optional: 2/3 cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F degrees. Adjust the oven rack to the lower third position to prevent the top of your bread from browning too much too soon. Spray with baking spray or line with parchment a 9×5 inch loaf pan. Set aside.

2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, orange zest, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together. Do not overmix. If using, gently fold in the chocolate chips.

3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Begin checking for doneness every 5 minutes at the 55 minute mark. Oven temps vary.

4. Allow bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3–4 days or in the refrigerator for up to about 10 days.

*Bonus Add In: If desired, add 2/3 cup semi-sweet, milk chocolate, white chocolate, dark chocolate chips, or even chopped pecans or walnuts.