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.
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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:
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.
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.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, and cinnamon
- In a second bowl, whisk together pumpkin puree, oil, and eggs
- Whisk wet ingredients into dry ingredients, transfer to 2 buttered/ floured loaf pans and bake.
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.
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.
Our Top Pumpkin Recipes:
If you love all things pumpkin, try these next.
- Pumpkin Cheesecake with Whipped Cream
- Pumpkin Creme Brulee – oldie but goodie
- Pull-Apart Pumpkin Bread – so fluffy
- Pumpkin Cake – with cream cheese frosting
- Pumpkin Cupcakes – easy peasy
Pumpkin Bread Recipe
Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead.
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
- 3 large eggs room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz pumpkin puree
Instructions
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Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
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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.
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In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
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Pumpkin Cupcakes with Cream Cheese Frosting (VIDEO) 
Pull-Apart Pumpkin Bread Recipe 
Pumpkin Pancakes Recipe 
Banana Bread Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
Nice addition to the recipe, thanks for sharing that with us. I’m so happy that you loved this bread!
I made these tonight and added pecans. Also used coconut oil. Yummy!
I’m so happy you enjoyed that Sherri! Thank you for this great feedback!
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.
I’m so happy you enjoyed that.
Wonderful recipe! I added pecans to top it off & some vanilla but otherwise, loved it!
I’m so glad you enjoyed it!
Oops forgot photos.
Looking, how does one attach photos on here?
No worries Bob, you cannot attach photos here but you can share pictures of your creation on our Facebook page or group!
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.
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.
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.
I hope he loves this surprise! That’s so nice of you to make that for him!
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
Yay that is so awesome! I’m so happy to be reading your great comments and feedback. Thank you so much!
Yum!!! I loved this bread. I used GF flour and instead of sugar I used maple syrup. Best Pumpkin bread ever!!!
So nice to know that your substitute worked well! Thanks for sharing, Wendy.
How many cups is 15 ounces of pumpkin puree??
Hi Ashley, this conversion chart can help.
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👌
Wow that is so awesome! So great to hear that you were able to make your own pumpkin puree.
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.
Hi Krista, thank you so much for sharing your experience with us. I’m so glad you chose to try this recipe!
This recipe sounds delicious. Would you adjust cooking time if using silicone loaf pans?
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.
Hi,
This recipe sounds great. Gave you ever subsituted brown sugar for the white sugar?
Hi Karen, I haven’t tried that yet to advise but if you do an experiment, please share with us how it goes.
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.
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.
Hi , can I use something else to replace the eggs in this recipe .
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.
3 tablespoon of applesauce for ohne egg
Can I make this gluten free?
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.
I will
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
That’s so great! It sounds like you have a new favorite!
What would you say about adding nuts to the recipe?
Hi Nancy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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!
I hope you love it even more in the 9×5! Thank you for that awesome feedback Dan!
Can you tell me how to make pumpkin puree pls
You got it, Carmen! We have this pumpkin puree recipe here for you.
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!
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.
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.
Thank you so much for sharing that with us Krista!
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?
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.
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
I’m so glad you enjoyed it, Amanda! Thank you for the wonderful review!
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!
That’s just awesome, Lidi! Isn’t that the best when kids eat what we parents make! That’s so great.
Hi Natasha, the picture of ingredients shows vanilla but I didn’t see it listed in the ingredients.
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.”
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.
Hi, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
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!!
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.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
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.
yummy recipe. thank you for share 🙂
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!
Hi Diana, since baking is so much a science, it’s difficult to make that recommendation without testing it first.
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
Hi Danny, I haven’t tried that but it sounds like a very different product if it is labeled pumpkin soup.
can I use pure pumpkin?
Hi Jeannie, some of our readers have reported great results using homemade pumpkin puree.
I love your recipes but I live in the Smoky Mountains and need the adjustments necessary for high altitude baking.
Hi Sue, I haven’t had experience with adjusting for higher altitude. Most times our recipe comments will have tips from other readers.
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?
Hi Claudia, that should work!
Sorry, didn’t make myself clear…..3 eggs for one loaf?? Or two? Or? Thanks!!
Hi Claudia, you could either use 2 small eggs or 1 extra-large egg, or do 1 1/2 large eggs.
Thank you, and as always, thanks for the quick reply. 🙂
Could you replace the oil for melted butter?
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.
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!
I’m so happy to hear that, thank you! I’m so inspired reading this.
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.
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.
Wondering how long this can last in the freezer and how to thaw before eating? Looks delish, cant wait to try
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.
Can you replace the flour with almond flour to lower carbs?
Hi Veronica, I have not tested that to advise. If you experiment please let me know how you like that.
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!
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.
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 !
I’m so glad you enjoyed that, Ana! Thank you for that great review!
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.
Thank you so much for sharing that wit me, Valerie!
I have homemade pumpkin puree, how many cups of that do you think I would need?
Hi Irina, I imagine it would be the same amount.
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?!
Haha I love how you think! That is our homemade vanilla extract. Homemade makes all of our baking even better!
Isn’t pumpkin bread the best? Just love how moist it is & melts in your mouth!
Yes!! The crumb is perfect – so soft and moist and there’s no frosting required. The pumpkin flavor is also awesome!
More pumpkin recipes, please! This is so lovely for fall and I’m gonna have to try that Honey Butter with this too.
I hope you love both. We make them on repeat.
Yum! The perfect pumpkin bread, thank you!
Oh I’m so glad you enjoyed it!! Thank you Sarah! Did you try the honey butter? It’s so good together.