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
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
- 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, and 2 tsp cinnamon.
- 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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I make this recipe into pumpkin muffins? Also if I have bread flour to use up is it ok to use it for muffins? I’ve been researching and the answer seems to be no
Hi Gillian. I would not use bread flour because it will change the texture and make it more dense and chewy. You should be able to make this into muffins, just watch them in the oven since they will bake a lot faster.
Another fabulous recipe! I made one loaf and 12 muffins and it was delicious. I have made soooo many of your recipes and I have NEVER been disappointed!!
Hi Susan, great to hear from you and thanks so much for your great comments and review. So glad that you are enjoying my recipes!
Hi Natasha! I’ve always come to your recipes if I wanted to try a new recipe. On this one, I only have the 9×5 loaf pan. Will this work using the same amount of ingredients?
By the way, your recipe on choc chip banana bread is so good, I always make one whenever I have leftover over ripe bananas. Thank you!
Thanks for sharing. You should still be able to use this recipe with the larger loaf pan. You will need to watch it in the oven so it doesn’t over-bake. Since the pan that you have is larger, the loaf will be thinner and will likely bake faster.
Natasha, I have made this pumkin Bread so many times with great results. Today I doubled the batch to make mini pumpkin breads. They came out so dense, they are not able to give away. I re-checked my ingredients and believe I added them correctly. I must have not put enough baking powder in or something.
Back to the drawing board tomorrow!
Hi Jane, that is un usual – they are normally quite soft and fluffy. Maybe check that your baking powder isn’t expired?
Mine turned out mediocre at best. Crumbly and lacking flavor!
Hi Denise! Did you make any substitutions to the recipe? It shouldn’t by crumbly unless it’s over baked or if you used too much flour. I have a tutorial on How to measure ingredients that may help.
You can add more spices if you prefer, but we did not feel like it lacked flavor with that current measurements.
This looks so easy & sounds delish!! Do you think instead of a loaf pan I could make them into muffins?
Hi Joanne, I haven’t tested that myself but a few of my readers reported great results trying that!
This definitely needs some vanilla and some salt. As the recipe is written, it has a very flat taste. With the addition of salt and vanilla, I think it would be delicious!
Thank you so much for sharing that with me, Christina!
Can I add walnuts or pecans to this recipe? If so, how much do you recommend? Thanks!
Hi Jennifer. Yes, you can. Add to your preference just be watchful to not overwhelm the batter and weigh it down too much.
Hi Natasha. Would it be okay to use 1/2 oil and 1/2 unsweetened applesauce? I’m afraid a whole cup of oil would not end well for my waistline if you know what I mean. I do try to keep calories down where I can.
Hi Wendy, i haven’t tried that, but here’s what one of my readers wrote: “I did 1/2 the oil and used 1/2 cup of applesauce to further reduce calories- moist, delicious and perfect!!!” I hope that helps.
I have Celiac Disease, so I made this gluten free.
It is wonderful!
Moist and delicious.
I will definitely make this again!!
Great to hear that it worked and you loved it!
This pumpkin bread recipe is amazing! Super quick to put together and came out super delicious. I only had one bread pan so I used an 8×8 pan for the rest and it worked perfectly. Definitely recommended!
That’s just awesome – I’m so glad it worked out in a 8×8! Thank you for sharing your wonderful review, Kaelin!
I have glass bread pans. I’ve heard tell glass usually takes a lot longer to bake with. Would the bake time change drastically given the kind of pans I’m using? Also, could coconut oil be used to substitute for the olive oil?
Hi Mel! Check out this article from King Arthur Baking about the differences of baking in metal, glass, or stone. I hope that helps. Coconut oil should be fine to use if you prefer that.
I assumed this recipe was for standard size loaf pans (I have 3, all different brands but the same size and significantly larger than the size of the pan noted in the recipe). My bad, I should have measured my pans, but suggest you add a note in the recipe about this being for smaller than standard size pans. Perhaps intended for the disposable aluminum pans?
Hi Valerie, step #1 mentions the exact size pan we use: “”Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2″x4 1/2″ bread pans.”
It shows vanilla extract in the picture but doesn’t have it listed in Ingredients or instruction. How much do you use?
Hi Teresa, sorry about that – the vanilla extract was not supposed to be in the photo – it’s not necessary for the recipe but you could add a teaspoon of vanilla to the liquid ingredients if you want to and it will only make it better.
Finally a pumpkin recipe with out pumpkin spice.We all loved it your the best💕
Thanks, Miriam. Great to hear that you loved it!
My sister makes this all the time and I love it. And so does my dad. He takes it to work when ever he leaves, of course if we have it ready.
Hi Lily! That’s great. I’m glad the recipe is enjoyed.
Hello! I was wondering if it would be okay to use almond flour instead of all-purpose flour?
Hi Shari, 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!”
I reduced the amount of sugar in the recipe by about 50%. And for that I use almost all brown sugar. And I add a little clove also. Both of these enhance the taste.
Thank you for sharing, Pat!
This bread recipe is so quick and easy to make. I added the following ingredients to your recipe and it was out of this world good…1/2 cup brown sugar, 1/4 tsp. of cloves, 1/4 tsp nutmeg, 1/4 tsp salt and 1 cup of thinly diced apples.
Thank you so much for sharing that with me, Deb! I’m so glad you enjoyed it!
OMG – this is absolutely DELICIOUS! I am making another batch this weekend because the first two loaves are GONE (a lucky few of my students and my friends LOVED it!). I am sharing this recipe with everyone because it is just unreal how EASY it is and turns out this great! Thanks so much!!
You’re very welcome, Lisa! So glad you love the recipe.
Great recipe! I just added a little pumpkin pie spice and it was perfect. Thanks for the recipe.
So glad you loved it, Judy!
Can I use stevia sugar as substitute? If so how much should I use?
My family is diabetic…
I baked it following this recipe. Fantastic pumpkin bread❤️😍!
Thanks, LF
Hi Lisa, I haven’t tried using stevia to advise. If you do an experiment, please share with us how it goes!
This is easy and fabulous!! I did 1/2 the oil and used 1/2 cup of applesauce to further reduce calories- moist, delicious and perfect!!!
Thank you so much for sharing that with me, Denise! I’m so glad you enjoyed it!
I have just made this bread and it’s amazing. Thanks the fabulous recipe
You’re welcome! I’m so happy you enjoyed it, Marimar!
This recipe was a bit bland and not sweet enough. I might try again with a little more sugar and more spice- perhaps some nutmeg and cloves.
HI Laurie, we are baking the same thing tonight and putting some of the batter into mini loaf pans. You can definitely make it sweeter – we prefer our dessert not overly sweet – and add more spice if desired.
Thank you for the recipe, I have been experimenting with different recipes. Why I didn’t go to you first is beyond me. I am offering a pumpkin bread for a $25.00 donation. I am putting together Christmas care packages for 21 clients who are in a drug in a (work with a poor community) rehabilitation home.
The cost for 21 care packages is $500. Can you believe that?
Again, thank you.
Hi Rose! You’re very welcome! Great work, that’s amazing.
My 11 year old made this today. We used butter instead of oil. It’s good but pretty bland. Will definitely add more spices and a little salt next time to kick the flavor up a notch.
Hi – My bread did not “brown” on the top and it was undercooked even though a toothpick came out clean when testing. I made 4 mini loaves so I know they baked long enough. Any hints? Flavor was great – but I did add vanilla. Noticed all the comments about the “salt” – and I was surprised at the the recipe not having any – but I followed the recipe. Hubby was happy with results. I was wondering if it might have something to do with how much oil is in the recipe that made it too moist. Would love any feedback. Love your recipes!
Hi Charlene, I’ve had several people report good results making mini pumpkin bread loaves out of this recipe, and one person mentioned baking for 25 minutes but that could vary depending on their loaf size compared to yours. They didn’t specify the exact size.
Super excited to make this bread. But my question is. I have a slightly larger loaf pan. It’s 9x 5. Your recipe calls for the smaller pan 8 x 5. If using the larger pan that I have. Would I still have to double the recipe to fill the larger pan. Your recipe makes 2, 8×5. Thanks in advance
Hi LuAnn, You should still be able to use this recipe with the larger loaf pan. If you double the recipe, I think it will be too much batter. You will need to watch it in the oven so it doesn’t over-bake. Since the pan that you have is larger, the loaf will be thinner and will likely bake faster.
How long does it keep once made plz. Would like to make it but I give to so many ppl when I bake they always like to know how long it lasts. I know you can freeze but I want to know, when just baked. Thank you.
Hi June! This doesn’t last long in our household. I would guess with 1-2 days at room temperature but longer refrigerated. It should be stored in an air tight container for freshness.
I made these yesterday morning, but made them mini sized. I also added chocolate chips to them. They were delicious. Thank you so much for the non-complicated recipe
You’re so welcome! I’m glad you loved them.
Will the recipe work for gluten free flour? I would appreciate any input
Hi Judy, I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten-free yet.
can i make a cake so i can cut into squares. with the same recipe and time
Hi D, I have a recipe for Pumpkin Cake. You can use this recipe instead as I have not experimented on your question.
My previous post said most. I should have proofed it. Should be moist. Enjoy all your videos and recipes. Have made several of them all good. Love the Greek Salad!!
Thank you and no worries! I’m glad you’re enjoying them.
Made this pumpkin bread yesterday. Easy to put together, turns out most and the texture is great, but way to bland. Definitley would add the traditional spices next time. Along with the cinnamon would add clove, ginger and perhaps nutmeg. I think that would greatly improve the flavor of the bread.
Thank you for your comments and feedback, Sandra!
I see on the picture of ingredients vanilla but the actual recipe does not call for vanilla. Should it be added?
Hi Christine, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
Thank you. I made four loaves today. Two plain and two with chocolate chips. I only tasted the plain and it was delicious!!!!! I didn’t add vanilla either. I will keep this recipe.
Glad to hear that! Thank you for sharing.
“No-fail Natasha”! She knocks another recipe out of the park:) This pumpkin bread was perfection, and easy to make. Before baking I sprinkled a brown sugar and cinnamon mixture on top, along with some mini chocolate chips. To die for!! Thank you for sharing your recipes and skills with the rest of us.
Aaaw, thank you, Kate! That makes me feel inspired to do more recipes for you all!
Delicious! I just added a bit of nutmeg for a little bit more fall flavor. Everyone enjoyed it. I’m afraid to make the honey butter, I would probably eat an entire loaf at once! Might have to risk it though…
Yum! I can relate. We love this bread too! Thanks for sharing, Michelle!
Made this yesterday it was delicious!! We added a couple things, pumkin pie seasoning, brown sugar & sprinkled chopped pecans ontop. Yummy!! Will definitely be my go to for Pumpkin Bread!!
Really happy to hear that! Thank you for sharing that with us.
First, I would like to tell you that you have the best recipes. I use them all of the time. Happy Fall!
Can I add pecans or walnuts to the pumpkin bread?
Hi Deborah! Thank you so much. I’m glad you love my recipes. Yes, the addition of nuts sounds great!
Rather bland tasting and meh recipe. Bread also did not rise well. Recipe could use more nutmeg and ginger to add more flavor. Would not make again
I’m sorry it did not work out well for you. Yes, you can add more spices to your preference. Regarding the bread not rising well, could it be that your baking powder was expired? Also, make sure to measure your ingredients correctly.
The texture of this bread is amazing. I add 1/4 tsp salt and 2 tsp pumpkin pie spice to the dry ingredients for a little more flavor. Love it!
Thank you for the feedback, Jean! So glad you loved it!
This recipe makes the absolute best pumpkin bread and it was so easy to make! I made a loaf with chocolate chips and one without. My family loved both versions. Thank you Natasha! Your recipes are always the best!
That’s wonderful, Linda! Thank you for sharing.
Hello Natasha, thank you from all the recipes you are posting on my email! I baked/cooked some of those and it was so delicious! I enjoy cooking and baking your recipes!
Thank you!
You’re welcome, glad you’re enjoying them!
This recipe looks delicious … I was wondering if I can use real pumpkin for the pumpkin bread recipe?
Hello Rhonda, I haven’t tested that yet but I think that will work just fine. If you test that out, please share with us how it turns out!
Hi Natasha, Your recipe is very similar to mine and I use fresh pumpkin for all my pumpkin dishes. When I prepare my pumpkin I drain most of the liquid after I rice the pumpkin. I save the liquid as I like to experiment with it. I have used it flavor Cheese cake. You have to play with it. I do like you r recipes. My mother was Swedish And she taught me to bake pastries. When I was much younger than I am now we used to bake cookies, brownies and fudge every day from Thanksgiving till about one week from Christmas so she had baked goods to take to her Church groups.
Take care
Sounds great! I appreciate you sharing that with us, it is useful for others who would like to use fresh pumpkins too.
Can applesauce be used in pla e of the oil for the pumpkin bread?
Hi Rosemary, I haven’t tried that myself, but here’s what one of my readers wrote: “For years I‘be been substituting applesauce for the same amount of oil in quick bread . You don’t taste the applesauce.” I hope this helps!
This was good, I would add salt though, it was noticeably missing. Also I did a touch of pumpkin spice.
Thank you so much for sharing that with me, Kate!
Hi Natasha I follow on Facebook and I was lookin for a recipe for Pumpkin Bread I found your recipe and and making Pumpkin bread Right now I will let you know how it turns out! Oh and I live in Mexico and I can’t find anything pumpkin here, Mexico has a green pumpkin so that’s what I’m using.
I can’t wait to try it
Hi Rosie! Good luck with this recipe. I hope it’s wonderful. I’d love to hear how it turns out. 🙂
Ok so. I made a comment being “too much oil” but forgot it’s for two loaves. It’s good but not pumpkiney enough.
Hi Melody! I’m glad it turned out for you. We use this organic pumpkin puree HERE because it has great pumpkin flavor! You could also add additional spices if this is not flavorful enough.
The thing I added was tablespoon of pumpkin pie spice which I think is a necessity in this bread and it came out phenomenal but next time I will also add a teaspoon or two of vanilla
This is a great tasting and simple pumpkin bread. The recipe is a keeper.
Thank you, Linda!
Ok so I did not have extra virgin light olive oil and had to use canola. I’m afraid the canola oil is going to be too heavy and will overpower the taste. I thought one cup of oil was a lot. Is there anything else you can substitute instead? They’re still in the oven so we will see.
Happy baking!
Hi Melody! Canola or vegetable oil would be fine to replace with since it’s fairly neutral in taste but any other neutral flavor oil would be fine. I hope you love the results.
Sorry to say, for us the corn oil made it very bland and one cup overpowered the whole thing. My daughter did forget to put it in two pans, so that might of hurt it too. Just seemed like way too much oil. Ended up tasting like oil with a hint of pumpkin. We did add some extra pumpkin spice, but it just didn’t help. Maybe olive oil is better?
Hi Beth! Corn oil should be fairly neutral in flavor so that shouldn’t be the cause. This recipe does use a good amount of oil but we have not found it to be overpowering. Did you make any other changes? Also, view my tutorial on how to measure your ingredients correctly to ensure you are adding adequate amounts of flour and the other ingredients.
I made this recipe this morning.it smells wonderful.cant wait for it to cool. I added a caramel glaze. Pumpkin is such a favorite of the whole family. So easy to make too.
I’m so glad you enjoyed it, Sheila!
I made this recipe. It was very easy and smells wonderful. I added a caremel glaze. Waiting for it to cool.
I hope you love it, Sheila!
Made this recipe this morning.was very easy.. smells great.added a caramel glaze.
I’m so glad you enjoyed it, Sheila! Thank you for your great feedback!
Would extra virgin olive oil work, rather than light olive oil, and still have good result? Do have corn oil on hand. Family member allergic to soy so can’t use vegetable oil.
HI Desiree, I prefer extra light olive oil for baking because it doesn’t add any additional flavors. I’m not sure how the taste of extra virgin would affect the pumpkin bread so I can’t make that recommendation without testing first.
In the picture of ingredients it shows vanilla but not in recipe. Should it have vanilla?
Hi Adrianna, please see the note that the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking. We don’t have it in the ingredient list or recipe otherwise. I hope this helps.
I just made this with and the honey butter, it is soooo soooo good! My daughter and I can’t stop eating them. I love love your recipes, so easy and delicious ! Thank you
You’re welcome! I’m so happy you enjoyed it, Claire!
Hi Natasha,
Love your recipes!! Do you think a cream cheese frosting would be ok on this bread?
Hi Jackie, the crumb is perfect – so soft and moist, and there’s no frosting required. The pumpkin flavor is also awesome! But, if that is your preference, and you happen to try it with a cream cheese frosting, I’d love to know how you like it.
This pumpkin bread looks amazing! Any chance you can share some low-carb, keto recipes?
Hi Gayle! We sure do! We have a Diet category under the Diet menu options on our blog! I recommend taking a look there for a diet-friendly recipe.
I made these today. I made a dozen muffins and a loaf. I added chocolate chips. Came out so amazing!!!!! Best pumpkin bread recipe.
Great to hear that you enjoyed this recipe!
Will the recipe work in a bundt pan rather than using two loaf pans?
I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.
I always make this recipe in a bundt pan, it comes out amazing! Bake it at same temp and time. I just bought all the ingredients and plan to start baking tomorrow.
Thank you so much for sharing that with us, Natalie!
Is there a way to reduce this recipe for one loaf? I only have one loaf pan 😬
Hi Brittney, you can halve the recipe to make it in one loaf pan. I hope you love it.
So simple to make, my 10 & 7 year olds did it themselves. So very moist, light and fluffy. Not a spicy loaf but a perfect light pumpkin flavor.
Wow, that’s excellent! It’s great when kids are interested in cooking/baking too,
Could I replace the regular sugar for Splenda? Would it taste the same do you know. I have two type 1 diabetics in my house and i love baking but sometimes the texture isn’t the same.
Hi Avery, I honestly haven’t tested this recipe using splenda. If you do an experiment, please share with us how it goes!
I used olive oil which I always do for baking when possible, for health reasons. I only had EVO on hand and I did taste it some so next time I will go with extra light as recommended. The bread turned out perfectly in 55 minutes and was light and fluffy. I also added a couple scoops of chia seed. They don’t have much taste and add a lot of nutrients. I did think it was somewhat bland so Next time I plan to add some raisins and possibly some dry oats knowing this will change consistency and cooking time.
Sounds good, feel free to try that next time and update us on how it goes if you try another variety.
I’ve made this bread SO many times and it’s a favorite amongst my family and friends! Love ALL your recipes!
Hi Lisa, that’s great that this is now one of your favorite recipes! Thank you and I hope your family will love all the recipes that you will try for them.
I found the bread to be moist and a great consistency, but not a lot of flavor
Hi Becky, It may be the type of pumpkin used. You might try the Libbys brand which makes the most concentrated pumpkin which I think has the best flavor also.
Made the pumpkin bread this morning and is fabulous! Great recipe so thank you!
I did add some walnuts and just a pinch or two of nutmeg and tiny bit of cloves. My people love pumpkin bread.
I also recently made the chicken with fettuccine which was excellent!
That’s just awesome! Thank you for sharing your wonderful review, Kathleen!
This recipe is always a hit with my family, I have made it many times…and am making it as i type this message! Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Natasha, I’ve made this recipe into mini loaves many times and they’re always a hit.
Now I’d like to try it in a 10 inch bundt pan for the holidays. Will this batter amount produce a tall bundt cake or must I increase the recipe by half, so 3 cups of flour etc? Thank you!
Great to hear that it is always a hit, Beverly. I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.
Hi Natasha, i tried this pumpkin bread . Although, i had reduced sugar by 1/4 cup. I found it a bit too sweet. It turned out really moist and soft It is an amazing bread. Loved it .
Thanks for your comments and feedback, Rhea.
Natasha, can I bake this bread in a 10-inch bundt pan and will this batch amount fill the pan? Or will I have to double the recipe? Thanks so much.
Beverly
Hi Beverly, I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.
I just wanted to let you know this was a the best pumpkin bread. I wasn’t sure about the spices, but just as your recipe only using cinnamon was still great. I seen other breads using other spices, and I did not want to chance it. I made two loaves, gave one to my dad (98 yrs. old) he really enjoyed it.
I’m really happy to hear that, Terry. Thank you for the wonderful comments and feedback!
I hate to give this rating because all the recipes I have made with yours were hits with my family. Being that my kids love everything pumpkin, we found this recipe to be bland. It was a surprise to me. I looked at the recipe to make sure I didn’t forget something. I’m so sorry but I was hoping that you can give me some tips to make it tasty.
Hi Katerina, this is normally very moist and flavorful – did you possibly make any substitutions or use a different type of (less concentrated) pumpkin puree?
I used exactly what the recipe called for. I used Libby’s pumpkin purée. I saw that you have used that with other recipes.
I only needed one loaf so I cut the recipe in half. It turned out very soft and tasted good, but a little bit bland so I added a vanilla glaze to the top and it was very good! Next time I will try to add a little pumpkin pie spice and see how it turns out. But the level of moisture that this has is so perfect! I will add it to the recipe box!
Thank you so much for sharing that with me, Sarah!
This is good buy way way too much cinnamon. 1 tsp is enough with a little nutmeg and or allspice or cloves. I love all your recipes but if the cinnamon is adjusted…this is a winner.
I’m so glad this was a hit, Nancy! Thank you so much for sharing that with me.
Hi Natasha! Thank you so much for sharing your recipes! I also follow you on YouTube! For this recipe, how many days can the bread survive at room temperature? I’m planning on sending a few loaves to family members and it usually takes 3 to 4 days for them to get it. I want to make sure is not going to go bad if I send it. Thank you in advance for your guidance! PS- Could I add cinnamon chips to the recipe?
Hi L, Pumpkin Bread should stay good at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. In the freezer, it’s good for 3 months. I hope you love this recipe.
It was nice… but I didn’t really have that “pumpkin” flavor like I do with Starbucks Pumpkin Loaf. Could I add more pumpkin and still have a moist, high flavor bread?
I haven’t experimented on that yet to advise. If you try that, please share with us how it turns out.
I think instead of using 2 teas of cinnamon, it only needs one teas + 2 teas of pumpkin pie spice. (Not more pumpkin puree).
Are there any Pumpkin cookie recipes out there. I have found and made some on other sites but they come out to soft.
Hello Bev, I don’t have a pumpkin cookie recipe yet but thanks for the idea and suggestion. I’ll try to add that to our list.
I thought there was vanilla ext in this bread, I saw your ing list and it was there. It is not in the recipe though.
Hi Bev, please see the note that the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking. We don’t have it in the ingredient list or recipe otherwise. I hope this helps.
Hi Natasha, I love all you receipe’s & advice. So I have to use GF flour because I have celiac’s disease my question is can i just swap out the 1 1/2 cups of reg flour for GF flour & follow everything else the same way? Uuuuuggggg celiac’s SUCKS big time lol….. Thank you!!
Joanne
HI Joanne, I personally have not tried this with GF (Gluten free) flour, but one of my readers reported the following: “I used GF flour and instead of sugar I used maple syrup. Best Pumpkin bread ever!!!” I hope that his helpful to you and I’m sorry you are dealing with celiac. That sounds awful.
Hey, have you experimented with a eggless recipe for this pumpkin bread?
Hi Neisha, I haven’t experimented on that yet but let’s see if others can share their experience.
This looks amazing!!
I’m trying to eliminate gluten, can i use an alternative to the the all purpose flour?
I LOVE seeing your videos and I bought that immersion blender with the whisk and foamer attachments, LOVE it!! Thank you!
Hi Stefanie! I hope you get to try this soon! I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten-free yet.
I love your recipes. I save so many and they come out beautifully! Thank you!
Thank you for that wonderful compliment, Maria! I’m so happy you’re enjoying my recipes!
Light, delicious and so easy to throw together! Thanks for yet another 5* recipe.
You’re welcome, Carol! I’m so happy you found another new favorite!
Love you and recipes. But, the pumpkin bread , no spices? I found a recipe that says it’s better than Starbucks. It is the best. Everyone went nuts over it. Check it out. Love you, think you’re great.
Thank you so much for sharing that with me.
HI Natasha
I came across this recipe and others while searching and decided to follow yours. Other recipes called for nutmeg, brown sugar etc, so I decided to exchange 1/2 cup of white sugar with light brown sugar and added a 1/2 tsp of pumpkin spice. Even with the addition of the pumpkin spice, it seems a little bland. Other than that, your recipe was easy to follow and the loaves came out perfect!
Thanks for sharing that with us Nancy. I haven’t experimented on that yet to advise but thanks for letting us know.
i made it and it didn’t rise at all!!
i used 2 tsp of baking powder and 1 tsp of baking soda.
which i thought doesn’t make sense – but i did it anyway.
SO dissappointing….
what could i have done wrong…i baked the choc chip cookies immediately after and everything rose there…
so no old soda or powder
Hi Heidi, I’m sorry to hear that. This is a popular recipe on my blog and I use this same base to make pumpkin cake and pumpkin cupcakes. I have never had that issue so I’m not sure why that would be unless something else was substituted?
Hi Natasha if I have only one loaf pan to do yr pumpkin bread can I still do this recipe Thanku
I follow u and I get emails from yr recipe
Hi Lucia, you could turn the second one into cupcakes. See our pumpkin cupcakes recipe for inspiration. It’s the same base.
I want to bake this bread but with lesser sweetness. Could you please suggest how much sugar to add and still get the softness. Does the amount of sugar used changes the softness or moust factor of the bread.
Hi Ram, I haven’t experimented on adjusting the sweetness level to advise. I recommend checking the comments section at the bottom of the written recipe if others have shared their experience making that.
I always cut sugar in half in all recipes and all my baked goods come out great.
I would like to try this recipe can I use pumpkin pie filling instead of pumpkin purée?
I have not had a chance to test that out yet but I think it may work as long as you watch the sugar content and adjust the sugar in the recipe accordingly.
Love all of your recipes!! The pumpkin bread is delicious. Very moist. Although, I did use only 1 cup of sugar. Added 1 tablespoon of pumpkin spice and pecans. Came out great. Everyone loved it. My go to recipe for pumpkin bread.
Good to know that this is now your go-to recipe!
Do you think i could make pumpkin bread with GF flour? I have celiac’s disease so everything must be GF. The receipe looks so good & so easy i just want to try it with gf flour.. your thoughts ???
Thank you.
Hi Joanne, I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten free yet.
Yes! You can! Just check the label to see if the gluten flour you choose needs xanthan gum or guar gum added, otherwise there are many now where you don’t need to add it though. King Arthur Gluten Free flour is a good one!
I want to try GF version too. Pls let me know how it went. Thanks.
Just made it last night… It was very simple yet yummmm 🤤 tanxxx for the recipe 🎃🍁
You are very welcome and thank you for the nice feedback 🥰
I love all your receipes
How can I eliminate the sugar?
Can o replace with honey?
Hi Sandy, I haven’t tried that yet to advise although we already serve this with Honey Butter so I recommend using refined sugar.
Question— can u ship pumpkin bread in the mail
Hi Theresa, I havne’t tried it myself to advise on it working out or how to ship. It is sturdy bread so that it may work.
I was wondering if I could make muffins using this recipe. If so, how long do you think they should bake? Thanks for all your wonderful recipes, keep ’em coming!
Hi Sharon, I haven’t tested that myself but a few of my readers reported great results trying that!
Hello there Natasha! I made this today into mini loaves. I added 1 tsp of salt, nutmeg, ginger powder and 2 tbsp of fresh finely chopped ginger root. I also used a roasted and pureed pumpkin. Sublime!!
Thank you for your delicious and simple recipes. I enjoy your YouTube channel!
Hi Beverly! I’m so happy you’re enjoying my recipes and videos! Thank you for your lovely review!
This is now my go-to for pumpkin bread – I was never too happy with others I have tried. Full disclosure: I used pureed butternut squash because we still have an abundance from our harvest last fall. Also works well in the pumpkin pie recipe!
That’s so great! It sounds like you have a new favorite, Catherine!
Hi Natasha!!
I made the mix and divided it in to one small loaf pan and 12 muffins. However, they are coming out greasy. I used 1 cup of canola oil. Could that be the problem? How much should I be adding to the recipe? Thanks!!
Hi Kim, hmm, I haven’t had that experience; one cup of canola oil should work great for this recipe. WAs anything else possible altered or less of a dry ingredient added to this recipe?
I love the bread!! I’m wondering, though, how to make it with honey instead of refined sugar. Thank you Natasha
Hi Patty, I haven’t tried that yet to advise although we already serve this with Honey Butter so I recommend using refined sugar.
Hi
Can I cut the sugar down. Maybe use a substitute ?
Hi Noree, we find dessert more enjoyable when it’s not overly sweet, but you can definitely adjust sugar and spice to taste.
Banana bread bananas are too yellow. They are sweeter and juicier when they are black
This recipe is missing 1/2 tsp. each salt, nutmeg and ginger. I made it and it was missing something and figured it needed some more spice. Very moist.
Thank you for sharing that feedback with us, Kenneth!
love it every time, a very easy to make recipe.
Thank you for your good comments, Mirna!
I have just made this bread and its outstanding
I’m so glad you enjoyed this recipe!
Hi I love your pumpkin bread recipe. I have made it twice !! I want to make it in the mini loaf pans that are about 5 3/4 x 3 1/3 should I shorten the baking time ?
Hi Terry, I’m so glad you enjoyed that! Yes, you will likely need to shorten the back time.
Yes typically if you are using a smaller or more shallow pan, you should shorten the cooking time by 5-15 min, test with a toothpick or butter knife.
Can I make this recipe in a bundt pan?
Hi Shelley, I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.
Hi I really want to make this but I do not have an 81/2 x 4 1/2 inch pan. Would you recommend using 8 x 3 1/2 or 7×4 inch pans? or could i put all the batter into a casserole dish?
Hi Laura, those pans hold the same amount of volume, so either of them would work, but I worry since they are small that this bread will overpower the pan. I would recommend not overfilling it, allowing for the bread to rise while baking.
Oh this is a delicious squash bread recipe!
It is moist and light and serves well with coffee in the morning.
Isn’t it the best! I’m so glad you enjoyed this recipe!
Does this recipe need vanilla? In the picture of ingredients there is vanilla, but not in the recipe itself.
Hi Niki, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
Just made this!! Thank you Natasha! Perfection!! I’ve made some other loaf pan recipes & so disappointed when following exactly & poof, it sinks! I’m an experienced baker (an RN that’s been told to quit nursing & open a bake shop!) & I have had success with your recipes, unlike some others!! Thnx again & keep up your Talent of sharing!
Hello Donnamarie, I am so happy to hear that you have been enjoying my recipes. Thank you so much for sharing that with us!
Just made this, getting 4 mini loaves. I added chopped walnuts. Natasha, in a different video you wore a glove while grating on bock grater. I need that!😀. Couldn’t find it in your store. Can you give me the link? Love your recipes
Hi Suzette, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I love all your recipes it inspired me to do more in the kitchen.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
I didn’t see any salt for this recipe. Is that by choice or not?
Hello Carol, it is just by choice but yes, you may definitely add salt to this recipe.
I enjoy all the presentations you make smile. Pumpkin bread to share with neighbors
Aww! I’m so glad! Thank you for sharing that wonderful review with me!
My family loved this, and I loved it more for its simple prep! I baked and pureed the pumpkin so I was a bit anxious that it might turn out denser, not an issue at all! Beautifully light and moist, so delicious. Thanks! Your fan in Honduras!
That’s just awesome, Gabriela! Thank you so much for sharing that with me!
I love all your recipes 😃Thank you Natasha!
Thank you so much, Maria. It is my pleasure to be able to help provide you with good recipes that you can try!
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
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.
Recipe was awesome! Only had extra virgin olive oil and worried that the flavor would be too strong so I only did 1/2 cup and added 1/2 melted butter. Also added a tsp pumpkin spice. Turned out great!
Glad to hear that, Nikki! 🙂
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
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.
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.
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
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!
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 !
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
If I want just one loaf of pumpkin bread , will the amount of the ingredients be the same ?
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.
So simple to make and very tasty!
I’m so happy you enjoyed that!
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!
That’s just awesome, Marcie! Thank you so much for sharing that with me!
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.
Hello Jem, thank you for suggesting that recipe to us. I’ll make sure to make a note of this!
Very good recipe. Bread was super moist and so easy to make. It’s a keeper.
Thank you for your good comments and feedback, Patty!
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
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!
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.
I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is a very useful info!
I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is very useful info!
After reading the reviews, I did add some salt and more spices, first time ever making pumpkin bread and it was PERFECT!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!)
Hi Jennifer, I haven’t had experience with adjusting for a higher altitude. Most times, our recipe comments will have tips from other readers.
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.
I’m so happy to hear that! Thank you for sharing your great review!
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 🙂
Hello Manana, that is so wonderful to hear!
If I use homemade pumpkin purée, how much cups do I need for this recipe?
Hi Val, I imagine it would be the same amount.
So delicious, so moist.. the recipe is just perfect! Thank you Natasha ❤️❤️
You are most welcome, Lina. Thank you too for your awesome feedback!
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
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!”
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!
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.