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Sweet, spiced, and pillowy, this Pumpkin Donut Bread brings the joy of a fall bakery right to your kitchen.
Here’s the thing: if you love a homemade pumpkin donut and crave fresh breakfast ideas beyond muffins, this bread recipe is for you. Imagine a loaf that’s both a sweet treat and a cozy start to a crisp autumn morning—perfect for fall baking, potlucks, or sneaking a slice before everyone wakes up.
You know what? Every October, I haul out my grandma’s old bundt pan, crank up the oven, and fill the house with that warm pumpkin-and-cinnamon aroma. This isn’t just any bread recipe—it’s a nod to my childhood and a smart way to sneak extra veggies into our day (thank you, canned pumpkin!).
Why You’ll Love This Pumpkin Donut Bread
• Feels like a classic pumpkin donut in loaf form
• Ready in under an hour from countertop to table
• Moist crumb thanks to Greek yogurt and pumpkin puree
• Flexible—you can swap in GF flour or vegan yogurt
• Perfect balance of spice and sweetness (no sugar-overload)
• Ideal for brunch trays, gift boxes, or just-your-morning coffee
• Makes your kitchen smell like a cozy café—no fancy equipment needed
Ingredients for Pumpkin Donut Bread
• 2 cups (240 g) all-purpose flour (or 1:1 gluten-free blend)
• 1 cup (200 g) granulated sugar (or coconut sugar)
• 1 cup (240 g) canned pumpkin puree (not pie filling)
• ½ cup (120 g) whole milk Greek yogurt (Fage or Chobani works great)
• 2 large eggs, room temperature
• ½ cup (115 g) melted unsalted butter (Land O’Lakes or Kerry Gold)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp fine sea salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves (optional, but I love it)
• 1 tsp pure vanilla extract
(Substitutions: Swap butter for coconut oil; use dairy-free yogurt to make it vegan-friendly. For extra texture, fold in ½ cup chopped pecans.)
Tips: Measure flour by spooning into the cup then leveling off. Use fresh spices for the brightest flavor. Room-temperature eggs blend more evenly.
Directions for Pumpkin Donut Bread
1. Preheat and prepare.
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan—I like using cooking spray with a hint of flour or lining with parchment paper for easy removal.
- Whisk dry ingredients.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This step keeps your spices evenly distributed so every bite tastes just right. - Mix wet ingredients.
In a separate bowl, beat eggs lightly, then stir in pumpkin puree, Greek yogurt, melted butter, and vanilla. You’ll see the batter turn a beautiful orange-brown shade—hello, fall vibes! - Combine gently.
Pour the wet mixture into the dry ingredients. Fold with a silicone spatula until just combined; a few streaks of flour are fine. Overmixing can lead to a dense loaf. - Transfer and smooth.
Scrape batter into the prepared pan. Tap the pan gently on the counter to release air bubbles and smooth the top with your spatula. - Bake and test.
Bake on the middle rack for 50–60 minutes. Start checking at 45 minutes: insert a toothpick in the center—if it comes out with a few moist crumbs, you’re golden. - Cool and demold.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. This brief cooling prevents sogginess and ensures clean slices. - Slice and serve.
Once fully cooled (about 30 minutes total), slice with a serrated knife. Serve warm with a pat of butter or a light dusting of powdered sugar for that donut-inspired look.
Servings & Timing
Makes 1 loaf (10–12 generous slices)
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 30 minutes
Variations
• Browned-butter swirl: Use browned butter in half the batter for a nutty twist.
• Maple glaze: Drizzle a simple mix of maple syrup and powdered sugar over cooled slices.
• Streusel top: Sprinkle a cinnamon-oat crumble before baking for a crisp crust.
• Choc-chip pumpkin: Fold in ½ cup dark chocolate chips for a dessert-style bread.
• Savory spin: Omit sugar, add rosemary and parmesan for a fall-savory loaf.
Storage & Reheating
Store in an airtight container at room temperature for up to 3 days—no fridge required. For longer life, wrap slices in plastic and freeze up to 2 months. To reheat, pop a frozen slice in the toaster or warm in a 300°F oven for 5–7 minutes. Make-ahead tip: Bake the night before, then warm briefly in the morning for a fuss-free breakfast idea.
Notes
• For extra moisture, swap half the butter for applesauce—just cut sugar by 2 Tbsp.
• If your loaf sinks in the middle, you may have opened the oven too early or overmixed. Trust the timer and stir gently.
• Experiment with spices—some folks love more ginger, others skip the cloves. Adjust to your taste buds.
• I’ve found that metal pans give a nicer crust than glass, which can bake more slowly.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes—roast and puree 1 small sugar pumpkin, then drain excess moisture; yield about 1 cup.
Q: Is this recipe dairy-free friendly?
A: Absolutely—swap butter for melted coconut oil and use a plant-based yogurt.
Q: Why did my bread turn out gummy?
A: Likely from too much liquid or overmixing; be sure to level your flour and fold gently.
Q: How do I make mini loaves or muffins?
A: Fill greased mini loaf pans or muffin tins ¾ full and bake 20–25 minutes at 350°F until a toothpick is clean.
Q: Can I add nuts or chocolate chips?
A: Sure—fold in up to ½ cup of chopped pecans, walnuts, or chips right before baking.
Q: What’s the best way to slice this loaf?
A: Use a serrated bread knife and let the loaf cool fully to avoid tearing.
Q: How can I lighten this recipe?
A: Reduce sugar by ¼ cup and swap half the butter for Greek yogurt—still moist and lovely.
Q: Can I make this in a bundt pan?
A: Yes—bake for 45–55 minutes; start checking at 40 minutes to prevent overbaking.
Conclusion
This Pumpkin Donut Bread is the ultimate fall baking companion—rich, spiced, and delightfully comforting. Whip it up for brunch, gift it to neighbors, or savor a slice by the pumpkin-flavored latte in your coziest sweater. Give it a try, let me know how it turned out, and don’t forget to explore more sweet treats and breakfast ideas on the blog!
Pumpkin Donut Bread
Ingredients
- 2 cups all-purpose flour or 1:1 gluten-free blend
- 1 cup granulated sugar sugar
- 1 cup canned pumpkin puree canned pumpkin puree
- 1/2 cup whole milk Greek yogurt Greek yogurt
- 2 large eggs eggs
- 1/2 cup unsalted butter butter
- 1 tsp baking soda baking soda
- 1 tsp baking powder baking powder
- 1 tsp fine sea salt salt
- 2 tsp ground cinnamon cinnamon
- 1/2 tsp ground nutmeg nutmeg
- 1/4 tsp ground ginger ginger
- 1/4 tsp ground cloves cloves
- 1 tsp pure vanilla extract vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9x5-inch loaf pan.
- In a bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Beat eggs, then stir in pumpkin puree, yogurt, melted butter, and vanilla.
- Pour wet mixture into dry ingredients and fold until just combined.
- Scrape batter into pan, tap to remove air bubbles, and smooth the top.
- Bake for 50-60 minutes until a toothpick comes out with moist crumbs.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Slice once fully cooled and serve warm with butter or powdered sugar.
