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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

4.86 from 35 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
Cuisine: American
Course: Breakfast, Dessert
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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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Christine Kazlauskas
    December 2, 2020

    Hi Natasha,

    I’m going to be using (7) 5″ length x 3″ width x 2″ depth ceramic baking dishes. Is there anything I should do differently with the recipe. Also, how much should I put into each dish.

    Thank you,
    Chris

    Reply

    • Natasha
      December 2, 2020

      Hi Christine, I haven’t tested it that way so you will have to estimate and I’m not sure that one recipe will fill all of them, but it’s worth experimenting with. You might just divide it evenly on the first go around and adjust the bake time since they are smaller and will bake up faster.

      Reply

  • Nancy Scatena
    November 26, 2020

    Hi Natasha
    I made the pumpkin bread yesterday and I’m not sure what went wrong but my loaves stayed flat. I double checked all my ingredients and can’t figure out what went wrong but it tastes like pumpkin sugar
    Any advice I’d like to try again
    Thanks Happy Thanksgiving

    Reply

    • Natashas Kitchen
      November 26, 2020

      Hi Nancy, 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. I would also recommend making sure your baking powder and soda are not expired.

      Reply

    • Natasha
      November 26, 2020

      Hi Nancy, you might double-check that your leavening is still active. It’s unusual that it wouldn’t rise when making this per the recipe.

      Reply

      • Nancy Scatena
        November 26, 2020

        You are so sweet to respond today. Thank you. You hit the nail on the head My loaf pans are bigger and I’m looking at my baking powder and it expired last year.
        Lesson learned! Thank you again and Happy Thanksgiving
        I love your recipes and look forward to a book

        Reply

        • Natasha
          November 26, 2020

          I’m so glad that was helpful and no problem – I feel that is my responsibility to help people at the busiest time of year. Everyone is cooking today and I am fielding questions as best I can as they come in. Happy Thanksgiving!

          Reply

  • Bracha
    November 25, 2020

    Hi! I want to try and bake muffins instead of pumpkin loaves . Was wondering is that should work and how long to bake them . Thanks !

    Reply

    • Natashas Kitchen
      November 25, 2020

      Hi Bracha, I have not tested this before but here is what one of our readers wrote: “I made these into muffins! Used fresh pumpkin from a small pie pumpkin I roasted yesterday. We don’t like things super sweet, so I cut the sugar to only 3/4 cup, and used 2 tsp of pumpkin pie spice instead of just cinnamon. I put chocolate chips in half of them and pecans in the other half. Baked at the same temperature as the bread recipe. It took 17 minutes before a toothpick came out clean. My gas oven usually takes longer to cook than other ovens.” I hope that helps

      Reply

  • Estoray
    November 24, 2020

    If I want just one loaf of pumpkin bread , will the amount of the ingredients be the same ?

    Reply

    • Natasha
      November 24, 2020

      Hi, yes that should work. If you click on the servings in the recipe card, you can scale the list of ingredients down which may help you.

      Reply

  • Alyssa
    November 19, 2020

    So simple to make and very tasty!

    Reply

    • Natashas Kitchen
      November 19, 2020

      I’m so happy you enjoyed that!

      Reply

  • Marcie
    November 19, 2020

    This recipe was great! My bread came out light and moist. I added white raisins and felt they were a good addition. Very pleased with the outcome!

    Reply

    • Natashas Kitchen
      November 19, 2020

      That’s just awesome, Marcie! Thank you so much for sharing that with me!

      Reply

  • Jem
    November 18, 2020

    Hi natasha, I really hope you’d make lemon pound cake. I always wanted to make one for my family. Please? Your page is one of our trusted recipe for baking btw.

    Reply

    • Natasha's Kitchen
      November 19, 2020

      Hello Jem, thank you for suggesting that recipe to us. I’ll make sure to make a note of this!

      Reply

  • Patty Deary
    November 18, 2020

    Very good recipe. Bread was super moist and so easy to make. It’s a keeper.

    Reply

    • Natasha's Kitchen
      November 18, 2020

      Thank you for your good comments and feedback, Patty!

      Reply

  • marcelina pelkey
    November 17, 2020

    hi Great recipe! I added 1 cup of oatmeal and 1 cup of flour instead of the 2 cups of flour and subsituded the oil with applesauce..just to make it healthier

    Reply

    • Natasha's Kitchen
      November 18, 2020

      What a nice alternative, thank you for sharing that with us. I’m sure a lot here would like to try this healthier version too!

      Reply

  • Jeannie
    November 15, 2020

    I made this bread today and it turned out great! I even substituted a tiny amount (only 1/4 cup) of whole wheat flour for the all-purpose flour as an experiment. Next time I may substitute a little bit more.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is a very useful info!

      Reply

    • Natasha's Kitchen
      November 15, 2020

      I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is very useful info!

      Reply

  • Brooke
    November 14, 2020

    After reading the reviews, I did add some salt and more spices, first time ever making pumpkin bread and it was PERFECT!

    Reply

    • Natashas Kitchen
      November 14, 2020

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

      Reply

  • Jennifer
    November 11, 2020

    Hi! Do you think I need to adjust for altitude and add more liquid? (How much?) or adjust bake time. I made your chocolate cupcakes a couple weeks ago and they came out dry. Hoping to avoid dry pumpkin bread. (I made your pumpkin cheesecake into cupcakes and those were fantastic!)

    Reply

    • Natashas Kitchen
      November 11, 2020

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

      Reply

      • Jennifer
        November 13, 2020

        I added two more tbsp of oil and some dried cranberries and walnuts. It was amazing. It seemed to get even more moist as the days went by. I think I’ll add a pinch of salt next time to enhance the flavors. Two thumbs up.

        Reply

        • Natashas Kitchen
          November 13, 2020

          I’m so happy to hear that! Thank you for sharing your great review!

          Reply

  • Manana
    November 10, 2020

    Good evening Natasha, I made your Pumpkin Bread, it is very delicious, I treated it to my family and friends, they asked for a recipe, thank you very much 🙂

    Reply

    • Natasha's Kitchen
      November 10, 2020

      Hello Manana, that is so wonderful to hear!

      Reply

  • Val
    November 7, 2020

    If I use homemade pumpkin purée, how much cups do I need for this recipe?

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Hi Val, I imagine it would be the same amount.

      Reply

  • Lina Musa
    November 6, 2020

    So delicious, so moist.. the recipe is just perfect! Thank you Natasha ❤️❤️

    Reply

    • Natasha's Kitchen
      November 6, 2020

      You are most welcome, Lina. Thank you too for your awesome feedback!

      Reply

  • Smita
    November 5, 2020

    Looks yummy, can’t wait to try it. If I had to make this gluten free.. would you have a recommendation on a suitable ratio..
    Assuming if I use whole wheat I can sub 1:1

    Reply

    • Natasha's Kitchen
      November 6, 2020

      Hi Smita, I have not personally tried making a GF version of this but someone else in the comments shared this. ” for those wondering if you can make this gluten-free, I swapped the flour out for a paleo flour blend of tapioca flour, almond flour, and coconut flour. Cup for cup. I also reduced the sugar to 3/4 cup and used maple sugar instead of white. I added 2 teaspoons of pumpkin pie spice and reduced the cinnamon to 1 tsp. I think adding just a dash/pinch of salt next time will enhance the flavors even more, but overall it turned out great!”

      Reply

  • Vicky
    November 5, 2020

    Yummy! I made this on a whim today after seeing it posted somewhere. Beautiful firm texture, perfect amount of sweetness and classic fall pumpkin flavor! I used pumpkin spice along with cinnamon for the spices (1 t each). I opted to top mine with cinnamon butter (just mixed some cinnamon with softened butter), then topped that with toasted chopped pecans! Oh my! Another great recipe, Natasha!

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Hello Vicky, so great to read your comments and feedback. I’m so glad you loved this pumpkin bread! Thanks for your awsome review too, we appreciate it.

      Reply

  • Manju
    October 28, 2020

    Hi Natasha love all your recipes. So excited to try this AND feeling adventurous enough to add cranberries!:)
    Any preference to dry, fresh or frozen?

    Reply

    • Natasha's Kitchen
      October 29, 2020

      Sounds like a great plan, please share with us how it goes. I always prefer using fresh but other options that you mentioned will work great too!

      Reply

  • Lisette Guertin
    October 28, 2020

    I used butternut squash so good

    Reply

    • Natasha's Kitchen
      October 28, 2020

      So great to hear that!

      Reply

  • Elizabeth Varughese
    October 27, 2020

    Doubled the recipe, used 4 heaping teaspoons of pumpkin pie spice, added 2 tablespoons of vanilla extract, also about 1.5 cups of walnuts. Put them in 2-9×5 pans plus a 8×4 pan. Was just enough mixture for each. Did a pumpkin pie spice sugar sprinkle and walnuts over the top. Amazing recipe! Way better than banana bread!!

    Reply

    • Natasha's Kitchen
      October 27, 2020

      Super awesome! Thank you for sharing your experience making this recipe, Elizabeth. So helpful, we appreciate it!

      Reply

    • Diana Leal
      November 25, 2020

      I don’t have any those oils just canola, will work with canola?

      Reply

      • Natasha's Kitchen
        November 25, 2020

        Hi Diana, yes that would work too.

        Reply

  • Elizabeth
    October 27, 2020

    Can you double the recipe? I want to fit it into 2 9×5 pans and an 8×4. I made it the first time and split it between 2 9×5 and they were like mini cakes. But sooo good! Added extra spices.

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Elizabeth! Yes, doubling the recipe should work great!

      Reply

  • Rowelyn
    October 24, 2020

    Hi! Can I use canola oil instead of vegetable oil?

    Reply

    • Natasha's Kitchen
      October 25, 2020

      I imagine that should work too.

      Reply

  • Jane
    October 23, 2020

    I made this with chocolate chips and it came out sooo delicious! There will be a lot more pumpkin bread made this season alone.

    Reply

    • Natashas Kitchen
      October 24, 2020

      I’m so happy you enjoyed this recipe, Jane!

      Reply

  • The Little Red Hen Homestead
    October 22, 2020

    This recipe is super easy and delicious! It’s great for a mom with a 4 month old to throw in quickly and heat up the house on a cold fall morning.

    Because I am breast feeding I added a few heaping scoops of ground flax seed. Chia seeds, half a cup of oatmeal, and some chocolate chips into the mid to help aid in milk production.

    I check on it at 45 min and then sprinkle more oats and chias to toast on the top.

    Reply

    • Natashas Kitchen
      October 22, 2020

      Yum! That sounds delicious! Thank you for sharing this with me!

      Reply

  • Lori
    October 22, 2020

    Hi Natasha!I recently made your chocolate chip banana bread and it was amazing! I was wondering if I can make this recipe with butter instead of oil. I don’t have any oil in my house, but I do have a lot of butter.
    Thanks!

    Reply

    • Natasha
      October 22, 2020

      Hi Lori, I”m so glad you loved our banana bread. I haven’t tested this with butter so I can’t say for sure how that would affect the outcome.

      Reply

    • Beth
      November 19, 2020

      For years I‘be been substituting applesauce for the same amount of oil in quick bread . You don’t taste the applesauce.

      Reply

  • Sara
    October 21, 2020

    This is fantastic! I had enough for one loaf in my 9×5 pan plus some leftover batter, so I baked what was left in a donut pan. (It made 5 “regular-sized” donuts.) When they were done, I removed from the pan and rolled in cinnamon sugar. It was a delicious breakfast treat!

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Love it! Thank you for your awesome feedback, Sara. We appreciate your perfect rating!

      Reply

  • SaraColorado
    October 20, 2020

    I’d like it to be a fuller flavor with more spice and just a tad sweeter. Not bad but not my favorite. Easy to make though!

    Reply

    • Natasha
      October 21, 2020

      Hi Sara, we find dessert more enjoyable when it’s not overly sweet but you can definitely adjust sugar and spice to taste.

      Reply

  • Jerusalem Alvarado
    October 20, 2020

    Delicious!!!!!!!! I am NEVER going back to the store pumpkin bread!!! Recommend this 100,000,000%!

    Reply

    • Natashas Kitchen
      October 20, 2020

      That’s just awesome! It sounds like you found a new favorite!

      Reply

      • Jerusalem Alvarado
        October 21, 2020

        Yep, thank you so much! I can’t wait to make another one for thanksgiving!

        Reply

        • Natashas Kitchen
          October 21, 2020

          You’re welcome!

          Reply

  • Deb Payton
    October 18, 2020

    Hey Natasha, This looks delicious!!! Have you ever done this with a swirl of cream cheese through it?

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Deb, I have not tried that yet but I think that’s a good idea. If you give it a try, please share with us how it goes.

      Reply

  • Deb Shepherd
    October 16, 2020

    Hi Natasha, I “love” watching your videos on Facebook. You are such a pleasure to watch, your smile is so genuine. I just tried your Pumpkin Bread recipe (added cranberries & chopped pecans) so good that my husband had several pieces (which he rarely does) saying how good each piece was! Thank you for sharing your amazing recipes.

    Reply

    • Natasha's Kitchen
      October 16, 2020

      My pleasure, Deb. I am so happy to read your good comments and feedback. Thank you for sharing!

      Reply

  • Vicki
    October 12, 2020

    Easy and delicious says it all.

    Reply

    • Natashas Kitchen
      October 12, 2020

      Isn’t it the best! Thank you for sharing that Vicki!

      Reply

  • Barb
    October 11, 2020

    Easy and delicious!

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Thanks, Barb!

      Reply

    • Jerusalem Alvarado
      October 20, 2020

      Agreed!

      Reply

  • Stacey
    October 11, 2020

    I made these into muffins! Used fresh pumpkin from a small pie pumpkin I roasted yesterday. We don’t like things super sweet, so I cut the sugar to only 3/4 cup, and used 2 tsp of pumpkin pie spice instead of just cinnamon. I put chocolate chips in half of them and pecans in the other half. Baked at the same temperature as the bread recipe. It took 17 minutes before a toothpick came out clean. My gas oven usually takes longer to cook than other ovens.

    Reply

    • Natasha's Kitchen
      October 11, 2020

      That is nice! I’m glad you were able to make a muffins version of this recipe, thank you for sharing that with us!

      Reply

  • Kim
    October 11, 2020

    I’m going to make this today, could I use a bundt pan instead of the 2 loaf pans?

    Reply

  • Molly
    October 9, 2020

    I was really excited for this recipe but it tastes like straight up oil Anyone else had this problem?? The recipe itself looks good so I’m not sure why it tastes like plain oil.

    Reply

    • Natasha
      October 11, 2020

      Hi Molly, make sure you don’t use flavored oil. Avoid extra virgin and go for an extra light olive oil instead.

      Reply

  • Kate
    October 7, 2020

    Great recipe! I did make a few changes… for those wondering if you can make this gluten-free, I swapped the flour out for a paleo flour blend of tapioca flour, almond flour, and coconut flour. Cup for cup. I also reduced the sugar to 3/4 cup and used maple sugar instead of white. I added 2 teaspoons of pumpkin pie spice and reduced the cinnamon to 1 tsp. I think adding just a dash/pinch of salt next time will enhance the flavors even more, but overall it turned out great!

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Wonderful! Thank you so much for sharing some tips here with us, I’m sure a lot would love to try making a gluten-free version of this recipe too. We appreciate it!

      Reply

  • Cristina
    October 7, 2020

    I have a 9 x5 pan..can I double the recipe in one pan? What would be the temp? 350? How long?

    Reply

    • Natashas Kitchen
      October 7, 2020

      Hi Cristina, I haven’t tested this in a 9×5 to advise. If you experiment I would love to know how you like that!

      Reply

  • Casey Klinger
    October 5, 2020

    Great recipe, our new fav for pumpkin bread! Thank you

    Reply

    • Natashas Kitchen
      October 5, 2020

      You’re welcome! I’m so happy you found a favorite on our site!

      Reply

  • Novlette
    October 4, 2020

    Can I use coconut flour instead of all purpose flour?

    Reply

    • Natashas Kitchen
      October 5, 2020

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Anu
    October 3, 2020

    Hi Natasha, this looks yummy.
    I am planning to halve the recipe and bake using one loaf pan. I am assuming I should keep the same time and temperature? Also question – can I use coconut oil or extra virgin olive oil? Or butter . Please let me know. As I do not have / use other oils. Thank you

    Reply

    • Natasha
      October 6, 2020

      Hi Anu, the bake time and temperature will be pretty close to the same. You might check it 5-10 minutes early. I haven’t tested with a different oils so I’m not sure how each of those would affect the outcome.

      Reply

  • Sandra
    October 3, 2020

    What if you only have pumkin pie and not puree can I still use it

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Sandra, I have not tested that to advise, if you happen to experiment I would love to know how you like that.

      Reply

  • Ann Hartman
    October 2, 2020

    Will halving the recipe to make one loaf affect how the bread turns out?

    Reply

    • Natashas Kitchen
      October 2, 2020

      Hi Ann, I haven’t tried halving this recipe but I bet it could work! If you experiment I would love to know how you like it.

      Reply

  • Joan Hunter
    September 30, 2020

    Hi I see vanilla in pic of ing but I don’t see it in recipe ?

    Reply

    • Natashas Kitchen
      September 30, 2020

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

      Reply

  • Judy Beckemeyer
    September 28, 2020

    I also used coconut oil, added walnuts, and exchanged some of the sugar for maple syrup. I chopped more walnuts and mixed with more maple syrup (just a little) to top the bread for a little crunchy sweet topping. In the oven now and smells great!

    Reply

    • Natashas Kitchen
      September 28, 2020

      That’s so great! Thank you for sharing that with us Judy!

      Reply

  • Agnes
    September 28, 2020

    It needs salt. Bread tastes pretty bland but texture is nice. Will make again with addition of salt and more spices.

    Reply

    • Natasha's Kitchen
      September 28, 2020

      Hello Agness, thanks for your feedback. Feel free to adjust and add more seasoning according to your preference, yes you may definitely add more salt next time. Thanks for sharing!

      Reply

  • Elis
    September 27, 2020

    Can I use 100% pure pumpkin instead of pumpkin purée?

    Reply

    • Natasha's Kitchen
      September 28, 2020

      Hi Elis, I have not tried that yet but others commented that they used pure pumpkin and the result was also great!

      Reply

    • Patricia Carnie
      October 29, 2020

      Did you know that Pumpkin Puree is just pure pumpkin. All it is, is a baked pumpkin that has been pureed, or mixed up til it’s all soft.

      Reply

  • Chantal
    September 27, 2020

    Good afternoon!! Made this recipe this morning and it didn’t rise! I was very disappointed! All my ingredients were fresh not stale so I am wondering what went wrong!?? I made lots of different kind of loafs and this never happened before. Anyone have an idea what could of gone wrong?

    Reply

    • Natasha
      September 28, 2020

      Hi Chantal, if there were no substitutions, I would check if the leavening is still active since that is what makes the recipe rise.

      Reply

  • M.N
    September 25, 2020

    OH MY GOD THIS IS THE BEST PUMPKIN BREAD EVER !!!!!!!!!!!!!!!!!!!! MADE THIS RECIPEAND IT WAS A HUGE HIT !!!!!! THANK YOU FOR THIS RECIPE !

    Reply

    • Natasha
      September 26, 2020

      I’m so happy you loved the pumpkin bread recipe! It sounds like it’s become a new favorite for you.

      Reply

  • Marj
    September 25, 2020

    Does this work for high altitude too? 5,288

    Reply

    • Natashas Kitchen
      September 26, 2020

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

      Reply

  • Mariane Martin
    September 25, 2020

    This is an easy recipe. I added grated nutmeg, chopped pecans and dark chocolate pieces. Eat one, freeze one for later. Given that pumpkin is sold in larger cans in Canada I also froze the leftover for another day.

    Reply

    • Natasha's Kitchen
      September 25, 2020

      Nice addition to the recipe, thanks for sharing that with us. I’m so happy that you loved this bread!

      Reply

  • Sherri
    September 21, 2020

    I made these tonight and added pecans. Also used coconut oil. Yummy!

    Reply

    • Natashas Kitchen
      September 21, 2020

      I’m so happy you enjoyed that Sherri! Thank you for this great feedback!

      Reply

  • Lorna
    September 12, 2020

    Great recipe and so easy to make. I just reduced the sugar a bit which I tend to do with a lot of baking recipes.

    Reply

    • Natashas Kitchen
      September 12, 2020

      I’m so happy you enjoyed that.

      Reply

  • Barb
    September 12, 2020

    Wonderful recipe! I added pecans to top it off & some vanilla but otherwise, loved it!

    Reply

    • Natashas Kitchen
      September 12, 2020

      I’m so glad you enjoyed it!

      Reply

  • Bob White
    September 9, 2020

    Oops forgot photos.
    Looking, how does one attach photos on here?

    Reply

    • Natasha's Kitchen
      September 9, 2020

      No worries Bob, you cannot attach photos here but you can share pictures of your creation on our Facebook page or group!

      Reply

  • Bob White
    September 9, 2020

    Absolutely fantastic!!!!!! Never had pumpkin bread before. I am the “baker” for our Christian congregation. Meaning when we had goody night (last Tuesday of the month) at our KH, I always baked gluten free deserts because we have several friends that are gluten intolerant. One brother asked could I bake Pumpkin bread.”it’s my favorite “. First batch I made (from different recipe) was totally aw…full. He raised about it. I made another loaf for me. I couldn’t even swallow it. I politely reminded him “the Bible says not to lie and instructed his wife to give him 12 lashes minus 1 with an Al dente noodle. I came across your recipe and decided to give a try. Pulled out of oven an hour ago. Made the Honey butter to go with. Totally Aw…..some!! Going in to work this afternoon. Will be dropping one loaf and a container of honey butter at his house. I bet he won’t deserve 12 lashes minus 1 this time.
    I looked to see if you had a GF recipe for this as well. Didn’t see. Please advise.

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Hello Bob, thank you so much for sharing your wonderful experience making this recipe. I am so happy to read your good comments and feedback yay! I don’t have a GF recipe for this yet but thanks for that suggestion.

      Reply

    • Bob White
      September 23, 2020

      Just found out my buddy is moving at end of week. Have a loaf of Pumpkin bread in oven now. Will be dropping off tomorrow morning. So sad to see him go. But we go where Jehovah sends us.

      Reply

      • Natashas Kitchen
        September 23, 2020

        I hope he loves this surprise! That’s so nice of you to make that for him!

        Reply

  • Nicola Cootes
    September 1, 2020

    Just WOW! This is one of the best things I‘VE EVER MADE! Added choc chips. It’s so good I’m freezing half and taking with us on holiday!!!! X

    Reply

    • Natasha's Kitchen
      September 1, 2020

      Yay that is so awesome! I’m so happy to be reading your great comments and feedback. Thank you so much!

      Reply

  • Wendy
    August 27, 2020

    Yum!!! I loved this bread. I used GF flour and instead of sugar I used maple syrup. Best Pumpkin bread ever!!!

    Reply

    • Natasha's Kitchen
      August 27, 2020

      So nice to know that your substitute worked well! Thanks for sharing, Wendy.

      Reply

  • Ashley
    August 26, 2020

    How many cups is 15 ounces of pumpkin puree??

    Reply

  • Camille Badua
    August 6, 2020

    Your recipe is the best💯. Made my own pumpkin puree because its not avail in the Philippines. I added a pinch of nutmeg and cloves. I also put orange rind and daro chocolate chip and its the bomb. Thank you for sharing your recipe you can never go wrong with Natashaskitchen👌

    Reply

    • Natasha's Kitchen
      August 7, 2020

      Wow that is so awesome! So great to hear that you were able to make your own pumpkin puree.

      Reply

  • Krista
    July 23, 2020

    We’ve had 3 cans of pumpkin puree sitting in our pantry since… well, a long time. Today, I finally broke one out to try this recipe.

    I made the recipe in 4 small, dark loaf tins, reducing the cook time to about 35 minutes (I checked on it a few times before then). I found that once the bread started to develop a large crack in the top, it was a good indication of near-doneness.

    If you’re wondering whether you should add the chocolate chips, the answer is yes! I made 1 completely chocolate-free loaf and may end up throwing on a quick chocolate glaze/drizzle to give it that nice, chocolatey addition.

    Is the greasing + flouring method necessary for the loaf pans? Well, I don’t know for sure (maybe just greasing would do the trick), but I DO know that these loaves slid out very cleanly because I took the extra 2 minutes to grease AND flour.

    I plan to freeze 2 of the loaves. Fingers crossed they keep well! In the future, I may experiment a bit and use bread flour rather than APF.

    Reply

    • Natasha's Kitchen
      July 23, 2020

      Hi Krista, thank you so much for sharing your experience with us. I’m so glad you chose to try this recipe!

      Reply

  • Darci
    July 16, 2020

    This recipe sounds delicious. Would you adjust cooking time if using silicone loaf pans?

    Reply

    • Natashas Kitchen
      July 16, 2020

      Hi Darci, I haven’t tried this in a silicon pan to advise. You may need to adjust it but its hard to say by how much. I recommend checking on it towards the last 5 minutes of bake time.

      Reply

  • Karen
    June 18, 2020

    Hi,

    This recipe sounds great. Gave you ever subsituted brown sugar for the white sugar?

    Reply

    • Natasha's Kitchen
      June 18, 2020

      Hi Karen, I haven’t tried that yet to advise but if you do an experiment, please share with us how it goes.

      Reply

  • Tammy H.
    May 28, 2020

    This is the best pumpkin bread recipe I’ve tried!! Love love it, and will make again. For mine, I only used two eggs, subbed 1/2 cup of the granulated sugar for dark brown, added about 1/4 each of apple sauce and sour cream, and added nutmeg and a touch of ground clove. I also made a little maple butter glaze for it! You were right about it not needing the vanilla essence, as it really allows the pumpkin to remain the leading act of the show taste wise.

    Reply

    • Natasha's Kitchen
      May 28, 2020

      I’m so glad you tried and enjoyed this recipe, Tammy! Thank you for sharing your experience with us and for giving this recipe a great review.

      Reply

  • Zina
    April 24, 2020

    Hi , can I use something else to replace the eggs in this recipe .

    Reply

    • Natasha
      April 24, 2020

      Hi Zina, I haven’t tested this as an egg-free recipe so I’m not sure what would work instead. If you are looking for an eggless dessert, you might love our chocolate cake.

      Reply

    • Nici
      August 30, 2020

      3 tablespoon of applesauce for ohne egg

      Reply

  • Barbara
    April 1, 2020

    Can I make this gluten free?

    Reply

    • Natasha's Kitchen
      April 1, 2020

      Hello Barbara, I haven’t tried doing that for this recipe to advise. If you decide to do an experiment, please share with us how it goes.

      Reply

      • Barbara Povalski Winters
        April 10, 2020

        I will

        Reply

  • Kerri G
    March 10, 2020

    I just made this recipe and I doubled it, I got three big loaves out of it and boy is it good, I will be making this again and again, I’m going to add icing or crumb topping next time but it really doesn’t need it. My puppies love it also

    Reply

    • Natashas Kitchen
      March 10, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Nancy
    December 13, 2019

    What would you say about adding nuts to the recipe?

    Reply

    • Natashas Kitchen
      December 13, 2019

      Hi Nancy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • dan hotz
    November 17, 2019

    Recipe is great! I added pecans. I just did not notice that it calls for small loaf pans. Could not figure out why my loafs were so short then saw that it calls for 2 8×4 pans and I used 2 9×5 pans.
    Next time I will just try one 9×5 pan.
    Will try the chocolate and cranberry variants for Thanksgiving!

    Reply

    • Natashas Kitchen
      November 18, 2019

      I hope you love it even more in the 9×5! Thank you for that awesome feedback Dan!

      Reply

  • 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

    • Krista
      July 23, 2020

      Hi Debbie. I just made this with 4 small loaf pans. The only adjustment I needed was to decrease the time a bit. Mine took maybe 35 minutes in the oven.

      Reply

      • Natashas Kitchen
        July 23, 2020

        Thank you so much for sharing that with us Krista!

        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 directions.

      Reply

  • 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

  • daisy parker
    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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