This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor and spiced with warm cinnamon, cloves and nutmeg. It’s quick to pull together with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.
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Similar to our other fan-favorite quick bread recipes, like our Banana Bread, Cranberry Bread, and Zucchini Bread, this pumpkin bread keeps really well, but we’d be surprised if it went uneaten long enough to store because it’s that good.
The Best Pumpkin Bread Recipe
This pumpkin bread is a sweet bread or a dessert bread made with pumpkin puree, and it’s similar in consistency to banana bread but has all of the cozy flavors of Pumpkin Pie and smells just like Autumn.
Want to know a secret? This recipe is based on our popular Pumpkin Cake and easy Pumpkin Cupcakes. Several readers shared that they had converted the base to make pumpkin bread and added more spices to it, so I tested it and sure enough – it became an instant hit. We slather it with a bit of our irresistible Honey Butter for a delicious Fall-flavored snack, dessert, or even breakfast.
This is a favorite, fail-proof recipe. So, these are just some of the reasons we love it:
- Perfectly spiced Fall flavor and moist crumb
- A short list of ingredients
- No fancy equipment is needed, just a couple of mixing bowls and a whisk, and don’t forget the loaf pans! This makes two (8 1/2″ x 4 1/2″) loaves
- Fast prep in just 10 minutes
- Customizable. Check out our tips for making this recipe into chocolate chip pumpkin bread—yum!
Variations
Besides the amazing texture and taste, the best part of this pumpkin bread recipe is that it is customizable. Just like the famous Starbucks pumpkin bread recipe, you could also top the bread with pepitas (pumpkin seeds) or mix about a cup of extras into the batter. Try some of these additions and toppings:
- Chocolate chips – semisweet or milk chocolate
- Raisins – white or brown
- Cranberries – dried, fresh, or frozen
- Nuts – chopped pecans, walnuts, almonds, pistachios, or hazelnuts
- Streusel topping like in our Berry Crumb Cake
- Spices – substitute the spices with pumpkin pie spice
- Vanilla – 1 teaspoon added to the wet ingredients
- Maple glaze from our Cinnamon Roll recipe after the bread cools
Ingredients for Pumpkin Bread
It’s easy to whip up this delicious pumpkin bread with just a few pantry staples, so there’s no need to wait. Let’s get cooking! (I mean baking!).
- Flour – all-purpose give this easy quick bread recipe a great crumb
- Sugar – sweetens the bread and holds moisture. Mix into the dry ingredients.
- Baking soda and baking powder – the leavening agent in most quick breads.
- Spices – cinnamon, cloves and nutmeg gives the pumpkin bread the fall smell and taste we love. We think it’s perfectly balanced, but for a more heavily spiced bread, add a tsp of pumpkin pie spice.
- Salt – balances the sweetness
- Eggs – room temperature, this helps the bread rise in the oven
- Oil – use extra light olive oil, vegetable oil, or canola oil so the flavor won’t overpower the bread.
- Pumpkin puree – Double-check you are getting pumpkin puree and NOT pumpkin pie mix. If using homemade pumpkin puree, be sure it is well-drained so the bread isn’t too wet.
- Optional additions – Vanilla is one of our favorite optional additions (as in the photo below). It’s not in our original recipe, but you can add a tsp to the batter if you’d like, and you can find more of our favorite additions, like chocolate chips, nuts, or pumpkin pie spice above.
Pro Tip
Don’t swap the oil for butter here, because the oil is what helps keep that amazingly soft and moist crumb. It also stays softer after refrigeration with oil.
How to Make Pumpkin Bread
This recipe couldn’t be easier. Simply mix the dry ingredients, mix the wet ingredients, and then combine them and bake.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
- In a second bowl, whisk together pumpkin puree, oil, and eggs
- Whisk wet ingredients into dry ingredients, and then transfer to 2 buttered/ floured loaf pans, and bake.
Pro Tip
To get a light and airy crumb, be sure not to over-mix the batter, or else the bread could become tough. Mix until the ingredients are combined, but it’s okay to have a few lumps.
Common Questions
We’ve used both homemade pumpkin puree and canned puree for this recipe. You can use any brand of pumpkin puree, but just be sure it’s not pumpkin pie mix (it has additional seasoning). We’ve also tried Libby’s and organic canned puree with great results.
You can use a single loaf pan and cut the recipe in half and bake as directed.
This pumpkin bread recipe works great in any metal, glass or stone loaf pan, but the bake time may change. To check if the bread is done, insert a clean toothpick into the center, if it comes out clean, then the bread is done. If it becomes too brown on the top before the middle is cooked, tent the pan with foil.
You can use a larger pan such as a bundt pan, but check the bread as it bakes since the baking time will change.
How to Serve Pumpkin Bread
This sweet bread pairs perfectly with a cup of coffee, but we’ve also been known to heat it up for a few seconds in the microwave and top with:
- Homemade Honey Butter
- Salted butter with a shake of pumpkin pie spice
- Cream cheese
- Almond butter
Make-Ahead
- To store: Cover the bread in an airtight container or with plastic wrap, then it will stay moist for 3-5 days on the counter or refrigerator.
- Freezing: Wrap loaf or slices in plastic wrap and foil or in a freezer zip bag for up to 3 months.
- To thaw: Place loaf in the refrigerator overnight, or thaw at room temperature for a few hours then unwrap to serve.
This easy pumpkin bread recipe comes together quickly and tastes amazing. It makes two loaves—perfect for gifting or freezing. The moist crumb pairs nicely with a cup of coffee or hot chocolate in the fall and all year long. We know this will become one of your go-to treats.
Our Top Pumpkin Recipes
If you love all things pumpkin during the cozy Fall months, try these next:
- Pumpkin Cheesecake
- Pumpkin Roll
- Easy Pumpkin Waffles
- Pull-Apart Pumpkin Bread
- Mini Pumpkin Pies
- Pumpkin Pancakes
- Pumpkin Soup
Pumpkin Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda, sifted to eliminate lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp ground cloves, optional
- 1/2 tsp ground nutmeg, optional
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup extra light olive oil, (or vegetable or corn oil)
- 15 oz pumpkin puree
Instructions
- Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
- In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon 1/4 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt.
- In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
- Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
Notes
Nutrition Per Serving
Filed Under
Modified for some “healthier” ingredients:
Oven 350 ° F
Bake 45-55 min
Mix dry ingredients, then wet, then nuts:
• 2 cups whole wheat flour
• 3/4 cup monkfruit/erythritol
• 1 tsp baking soda
• 2 tsp baking powder
• a lot of cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• like 15ish twists of a salt grinder
• 2 eggs
• 1-1.5 cup coconut oil
• 15 oz pumpkin puree (1 can)
• a few handfuls of pecans
The pumpkin bread is delicious! I would not recommend the streusel topping. I made the topping and it is very difficult to slice the bread with out the topping crumbling. I ended up “trimming” the streusel and the bread tasted much better even though not ascetically looking. A keeper…
My favorite recipe i come back to each year! Bonus is it makes 2 loaves and they freeze well so a nice little treat in your freezer for later! Curious if you have suggestions for muffins and bake time!
So glad you’re loving the recipe, Emily! You can reference my Pumpkin Cupcakes here for that.
So delicious!
I’m so thankful I found your site and just in time for the holidays.
The only variation I used was avocado oil instead of the recipe listed oils and I added walnuts.
This is the best pumpkin bread recipe I have ever made. The olive oil makes for a very moist flavorful bread. The spices were modified to suite my family’s taste (no cloves), extra cinnamon and raisins coated in flour. The recipe was doubled and made 4 good size loaves. This pumpkin bread also freezes well. Thank you Natasha for a wonderful recipe!
You’re very welcome, Susan! I’m so glad you loved it!
Excellent bread. I currently only have one 9×5 pan. What adjustments do I need to make for that size pan?
Hi Donna! I haven’t tested that size in this recipe so I don’t have those instructions. You can change the number of servings at the top of the recipe card. Cutting the recipe in half (which is 8 slices) will work, but the loaf will be thinner and bake faster. You may want to try changing it to about 10 slices to see if that amount of batter works well, just be careful not to over fill your pan.
Thank you for answer. I may fill the 9×5 pan to about 2/3 and then put rest in muffin tins.
Tastes good but I wish I had put walnuts in it! Next time!
That will be delicious!
Hi Natasha,
Made this several times and I love it. FYI whenever I need a recipe I look at yours first. You are an amazing cook and thank you for all of your wonderful recipes! 🙏🏻
Thank you so much, Gayle!
I love this recipe. It came out so light and airy. I used half no sugar added applesauce in place of half the olive oil and I only used 1 1/4 c of sugar instead of the full 1.5 cups. I used 1.5 tsp pumpkin pie spice, 1.5 tsp cinnamon and I also added mini chocolate chips. My kids love it too. I will be using this recipe from now on for sure!
The bread was very moist and was very easy to make but the flavor of the ground cloves was overwhelming and honestly made it taste bitter so ended up going to waste. I would advise omitting that spice for any first time tryers of this recipe.
Hi Leandra, thank you for bringing this to my attention. I checked the notes and it should be 1/4 tsp. My apologies for the oversight. It would taste a little more like gingerbread with 1/2 tsp for this loaf size. I adjusted the recipe to 1/4 tsp.
Perfect fall treat with cup of coffee or milk.
Not too sweet .
I added cream cheese frosting for an extra sweet bite.
Delicious.
I made this today, nice moist loaf, good texture. I also subbed unsweetened applesauce for half the oil and used 1 cup of sugar/ brown sugar splenda, and 1 tsp. of pumpkin pie spice with the cinnamon. I will make again, thank you for a great, easy recipe.
I used 1/2 cup avocado oil and 1/2 cup unsweetened applesauce for Pumpkin muffins and they turned out fabulous! And lots healthier.
Absolutely fantastic! This pumpkin bread recipe was so easy to make and the bread turned out moist and delicious! I topped my slices with cinnamon honey butter, and I am glad the recipe made 2 loaves because 1 disappeared 🤣 Thank you Natasha for sharing this wonderful recipe and I really enjoy my signed copy of your book! 😁❤️
I’m so happy you enjoyed that. Thank you for sharing that with us, Chris! I’m glad the book is loved!
Regarding a previous comment, someone gave the recipe four stars after mentioning the sugar content. They also used a different puree and, with no disrespect intended, noted that it was not quite the same. Having prepared this recipe twice, I have found that using only Libby’s puree yields the best results. I have experimented with other brands of pumpkin puree in different recipes, and the outcomes were not comparable. The first time, I included one teaspoon of high-quality vanilla, and the second time, I omitted the vanilla but added an extra teaspoon of pumpkin spice. Both times, the bread was exceptionally moist, and the flavor was perfect. Thank you, Natasha. – Joe from Michigan.
Hi Joe! Thank you so much for sharing that with us. I appreciate the feedback.