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Pumpkin Bread Recipe

Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. This recipe is easy, keeps well, and can be made ahead. Plan to make a batch of Honey Butter as well because it pairs really well with pumpkin bread.

Want to know a secret? This is based on our popular Pumpkin Cake and easy Pumpkin Cupcakes. Several readers shared that they had converted the base to make a pumpkin bread so I tested it and, sure enough – it became an instant hit.

Sliced pumpkin bread with pumpkins in background

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What is Pumpkin Bread?

This is a sweet bread or a dessert bread made with pumpkin puree. It’s similar in consistency to banana bread and is intended to be enjoyed as a treat after a meal or with a mug of coffee. The crumb is wonderfully moist and flavorful on its own and does not require a frosting, but we love serving it with honey butter.

Ingredients for Pumpkin Bread:

This is a failproof recipe with a short list of ingredients. You don’t need any fancy equipment to make it, 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 of pumpkin spice bread. If you have a can of pumpkin puree, you likely have the rest of the ingredients which are pantry and refrigerator staples:

Ingredients for Pumpkin bread recipe with pumpkin puree, eggs, cinnamon, flour, sugar, oil and vanilla

P.s. the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking.

What is the Best Pumpkin Puree?

Since pumpkin puree is packed plain without any additional flavorings, you can use any brand of pumpkin puree. Double-check that you are getting pumpkin puree and NOT pumpkin pie mix. If using homemade pumpkin puree, be sure it is well-drained.

We discovered this Organic Pumpkin puree (pictured above) and have been using it for all of our pumpkin baking. I stock up when it goes on sale in Autumn because it is convenient when the pumpkin craving hits, and it has great pumpkin flavor.

Pumpkin bread made with the best pumpkin puree

How to Make Pumpkin Bread:

This recipe couldn’t be easier. You simply mix the dry ingredients, mix the wet ingredients, put them together and bake.

  1. In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and cinnamon
  2. In a second bowl, whisk together pumpkin puree, oil, and eggs
  3. Whisk wet ingredients into dry ingredients, transfer to 2 buttered/ floured loaf pans and bake.

step by step photos how to make pumpkin bread

How to Freeze Pumpkin Bread:

Pumpkin bread freezes very well. To freeze, let the loaf cool to room temperature first, then wrap thoroughly in plastic wrap. Cover with a layer of aluminum foil, or transfer to a freezer Ziploc bag and freeze for 2-3 months. You can wrap and freeze either the entire loaf or individual slices.

To thaw: Place loaf in the refrigerator overnight, or thaw at room temperature for a few hours then unwrap to serve.

Baked pumpkin bread in loaf pan ready to be wrapped and frozen

Can I Add Chocolate?

I thought you might ask! If you really want to have fun with this, you can add some chocolate morsels as we did in our Chocolate Chip Banana Bread and make it a Pumpkin Chocolate Chip Bread. You can’t go wrong with chocolate!

If you’re feeling adventurous, you can try folding 1 cup of cranberries (dried, fresh or frozen) in at the end for a cranberry pumpkin version.

Classic sliced moist pumpkin bread on a plate

Our Top Pumpkin Recipes:

If you love all things pumpkin, try these next.

Pumpkin Bread Recipe

4.78 from 9 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
pumpkin bread sliced on a yellow napkin

Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead.

Skill Level: Easy
Cost to Make: $6-$8
Keyword: pumpkin bread
Calories: 164 kcal
Servings: 16 slices (makes 2 loaves)

Ingredients

Instructions

  1. Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.

  2. 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, and 2 tsp cinnamon.

  3. In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.

  4. 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.

Recipe Notes

*Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake. 

Nutrition Facts
Pumpkin Bread Recipe
Amount Per Serving
Calories 164 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 31mg10%
Sodium 93mg4%
Potassium 146mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 4181IU84%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Carmen
    October 31, 2019

    Can you tell me how to make pumpkin puree pls Reply

  • Debbie Lahrson
    October 30, 2019

    If I used four small loaf pans instead of two large, what adjustments would I need to make, if any, and how long to bake?
    I love all your recipes! Reply

    • Natashas Kitchen
      October 31, 2019

      I haven’t tested that in 4 smaller but yes you will need to reduce bake time. I haven’t tested that to give you an exact time frame. Reply

  • Kiran
    October 28, 2019

    Can I use 9X 5 loaf pan instead of 8 1/2″x4 1/2″ bread pans?
    If yes, do I have to use 2 of them? Reply

    • Natasha
      October 28, 2019

      Hi Kiran, I think it would overwhelm a single pan that is just barely larger than what is called for with 2. You could make 1 larger loaf and maybe 6 cupcakes and just take the cupcakes out after 20-22 min. Here are the pumpkin cupcakes directionsReply

  • Amanda
    October 26, 2019

    Another winner Natasha and family! Made this last night didn’t change a thing, I live at 7,000 ft so was a little hesitant with the amount of leavening but the loaves are scrumptious. Thank you Natasha  Reply

    • Natashas Kitchen
      October 26, 2019

      I’m so glad you enjoyed it, Amanda! Thank you for the wonderful review! Reply

  • Lidi
    October 21, 2019

    Ok, I’ve tried several pumpkin recipes over the years and none would come out really good, they were decent. But this, wow, my toddler just had her second slice!
    Really good! Good job Natasha! Reply

    • Natashas Kitchen
      October 21, 2019

      That’s just awesome, Lidi! Isn’t that the best when kids eat what we parents make! That’s so great. Reply

  • Karen
    October 21, 2019

    Hi Natasha, the picture of ingredients shows vanilla but I didn’t see it listed in the ingredients. Reply

    • Natashas Kitchen
      October 21, 2019

      Hi Karen, we have a note right under the picture regarding the vanilla with this “P.s. the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking.” Reply

  • Big eyed fish
    October 20, 2019

    Silly question. In the body of the article you say to add the vanilla extract with the wet ingredients, but there is no vanilla in the ingredient list. How much vanilla do you add? Thanks. Reply

    • Natasha
      October 21, 2019

      Hi, sorry the vanilla was a mistake in the photo. There is no vanilla needed here. Reply

  • Jeannie
    October 15, 2019

    This bread is amazing!! I used pure pumpkin as couldn’t find the puree. It smells amazing baking and tastes even better.. very moist, made the honey butter as well.. great compliment .. perfect for a crisp fall day!! Reply

    • Natasha
      October 15, 2019

      I’m so happy you loved it and really glad you tried that honey butter! I agree it takes this over the top. Thank you for the wonderful review. Reply

      • Donna
        November 5, 2019

        Love this recipe and so glad I found you! Your recipes are easy to follow and delicious. I added chocolate chips, and it taste delicious! Better than any other pumpkin bread I have tried. Thank you! Reply

        • Natashas Kitchen
          November 5, 2019

          I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Bex
    October 14, 2019

    It tastes great! I even made the honey butter 🙂
    I had it in the oven for 50min. Did the toothpick test. Not sure why but the bread deflated after it cooled down. Reply

    • Natasha
      October 15, 2019

      Hi Bex, I’m so glad you loved the pumpkin bread and made the honey butter also! Isn’t it a treat? If the pumpkin bread deflated or wasn’t as tall, it could be due to using a larger sized bread pan which would cause the dough to spread more and rise less. Reply

  • October 13, 2019

    yummy recipe. thank you for share 🙂 Reply

    • Diana
      November 1, 2019

      Hi, I would love to make this:) Is there any way I can substitute the oil, or add something so I wouldn’t have to put as much? Thanks for any suggestions! Reply

      • Natasha
        November 1, 2019

        Hi Diana, since baking is so much a science, it’s difficult to make that recommendation without testing it first. Reply

  • Danny papa
    October 12, 2019

    G’day,
    As in my last comment just started the cooking / baking thing.
    Most likely a dumb question, in AU I can not find pumpkin puree in a can, only find pumpkin soup.
    Yes I know that I could roast and and blend in a puree .
    Just asking
    Dan Reply

    • Natasha
      October 13, 2019

      Hi Danny, I haven’t tried that but it sounds like a very different product if it is labeled pumpkin soup. Reply

  • Jeannie
    October 12, 2019

    can I use pure pumpkin? Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Jeannie, some of our readers have reported great results using homemade pumpkin puree. Reply

  • Sue Gist
    October 12, 2019

    I love your recipes but I live in the Smoky Mountains and need the adjustments necessary for high altitude baking. Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Sue, I haven’t had experience with adjusting for higher altitude. Most times our recipe comments will have tips from other readers. Reply

  • Claudia Maurer
    October 12, 2019

    I would like to just make one loaf since there is just the two of us. How would suggested splitting the recipe in half with three eggs called for, and I am assuming just half of everything else? Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Claudia, that should work! Reply

      • Claudia Maurer
        October 13, 2019

        Sorry, didn’t make myself clear…..3 eggs for one loaf?? Or two? Or? Thanks!! Reply

        • Natasha
          October 13, 2019

          Hi Claudia, you could either use 2 small eggs or 1 extra-large egg, or do 1 1/2 large eggs. Reply

          • Claudia Maurer
            October 14, 2019

            Thank you, and as always, thanks for the quick reply. 🙂

      • Aline Parks
        October 15, 2019

        Could you replace the oil for melted butter? Reply

        • Natasha
          October 15, 2019

          Hi Aline, I haven’t tried that so I’m not sure how it would affect the texture of the pumpkin bread. What I love about the oil is it stays super soft and enjoyable even right out of the refrigerator whereas butter-based recipes tend to require resting at room temperature to soften up again. Reply

  • susan dowd
    October 12, 2019

    Natasha, I love ALL of your recipe’s! I’ve made so many & & cannot wait to open my inbox in the morning!
    I have been patiently waiting for pumpkin bread so I will post pic’s after I make them.
    Thank you so much! Reply

    • Natashas Kitchen
      October 12, 2019

      I’m so happy to hear that, thank you! I’m so inspired reading this. Reply

  • Valerie
    October 11, 2019

    Can I put the mixture into one pan instead of two? The pumpkin bread deflated after it came out of the oven and looked very short. Reply

    • Natasha
      October 11, 2019

      HI Valerie, it would overwhelm a single pan, but it sounds like you might have used a larger pan which would result in a shorter pumpkin bread. It might fit in a larger pan but it depends on the size of the pan. Reply

  • Ina
    October 9, 2019

    Wondering how long this can last in the freezer and how to thaw before eating? Looks delish, cant wait to try Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Ina, honestly I have not tested this by freezing it but that may work. If you experiment I would love to know how you like that. Reply

  • Veronica Montoya
    October 8, 2019

    Can you replace the flour with almond flour to lower carbs? Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Veronica, I have not tested that to advise. If you experiment please let me know how you like that. Reply

  • Ana
    October 8, 2019

    I love your recipes. Any chance you can suggest if we can reduce the sugar with something else? Would love to give these to the kids for breakfast but that’s a lot of sugar! Reply

    • Natasha
      October 8, 2019

      Hi Ana, I haven’t tried cutting back the sugar but I think it’s worth experimenting it down by 25% or even 50%. Again, I haven’t tested it to see how it would affect the texture but I think it’s worth trying. If you test that out, let me know how it goes. Reply

      • Ana
        October 12, 2019

        As it was first time making recipe I didn’t want to change much, but I did substitute 1/2 cup sugar with 1/2 cup applesauce. I think I may reduce the oil by 1/4 cup. I subbed 1tsp of cinnamon for 1tsp pumpkin spice mix. It was sooo moist. Mine deflated a bit but perhaps it was because I didn’t cook long enough? I made small mini loafs – 25mins – perfection ! Reply

        • Natashas Kitchen
          October 12, 2019

          I’m so glad you enjoyed that, Ana! Thank you for that great review! Reply

  • Valerie
    October 8, 2019

    Your pumpkin bread looks great, I bet it smelled great too. I think it would be great with a little cream cheese spread onto it. Reply

    • Natashas Kitchen
      October 8, 2019

      Thank you so much for sharing that wit me, Valerie! Reply

    • Irina
      October 12, 2019

      I have homemade pumpkin puree, how many cups of that do you think I would need? Reply

      • Natashas Kitchen
        October 12, 2019

        Hi Irina, I imagine it would be the same amount. Reply

  • Bettijo
    October 8, 2019

    That looks just heavenly right about now! I want to know about that vanilla… it looks so special and Organic pumpkin is smart since now your pumpkin bread is basically a health food, right?! Reply

  • Natalie
    October 8, 2019

    Isn’t pumpkin bread the best? Just love how moist it is & melts in your mouth! Reply

    • Natasha
      October 8, 2019

      Yes!! The crumb is perfect – so soft and moist and there’s no frosting required. The pumpkin flavor is also awesome! Reply

  • Trang
    October 8, 2019

    More pumpkin recipes, please! This is so lovely for fall and I’m gonna have to try that Honey Butter with this too. Reply

  • Sarah Skaggs
    October 8, 2019

    Yum! The perfect pumpkin bread, thank you! Reply

    • Natasha
      October 8, 2019

      Oh I’m so glad you enjoyed it!! Thank you Sarah! Did you try the honey butter? It’s so good together. Reply

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