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
-
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
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.
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?
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!
I used butternut squash so good
So great to hear that!
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!!
Super awesome! Thank you for sharing your experience making this recipe, Elizabeth. So helpful, we appreciate it!
I don’t have any those oils just canola, will work with canola?
Hi Diana, yes that would work too.
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.
Hi Elizabeth! Yes, doubling the recipe should work great!
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Hi! Can I use canola oil instead of vegetable oil?
I imagine that should work too.
I made this with chocolate chips and it came out sooo delicious! There will be a lot more pumpkin bread made this season alone.
I’m so happy you enjoyed this recipe, Jane!
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.
Yum! That sounds delicious! Thank you for sharing this with me!
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!
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.
For years I‘be been substituting applesauce for the same amount of oil in quick bread . You don’t taste the applesauce.
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!
Love it! Thank you for your awesome feedback, Sara. We appreciate your perfect rating!
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!
Hi Sara, we find dessert more enjoyable when it’s not overly sweet but you can definitely adjust sugar and spice to taste.
Delicious!!!!!!!! I am NEVER going back to the store pumpkin bread!!! Recommend this 100,000,000%!
That’s just awesome! It sounds like you found a new favorite!
Yep, thank you so much! I can’t wait to make another one for thanksgiving!
You’re welcome!
Hey Natasha, This looks delicious!!! Have you ever done this with a swirl of cream cheese through it?
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.
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.
My pleasure, Deb. I am so happy to read your good comments and feedback. Thank you for sharing!
Easy and delicious says it all.
Isn’t it the best! Thank you for sharing that Vicki!
Easy and delicious!
Thanks, Barb!
Agreed!
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.
That is nice! I’m glad you were able to make a muffins version of this recipe, thank you for sharing that with us!
I’m going to make this today, could I use a bundt pan instead of the 2 loaf pans?
Hi Kim, I haven’t tested that but it should work. This is the same base we use to make our popular pumpkin cake.
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.
Hi Molly, make sure you don’t use flavored oil. Avoid extra virgin and go for an extra light olive oil instead.
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!
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!
I have a 9 x5 pan..can I double the recipe in one pan? What would be the temp? 350? How long?
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!
Great recipe, our new fav for pumpkin bread! Thank you
You’re welcome! I’m so happy you found a favorite on our site!
Can I use coconut flour instead of all purpose flour?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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
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.
What if you only have pumkin pie and not puree can I still use it
Hi Sandra, I have not tested that to advise, if you happen to experiment I would love to know how you like that.
Will halving the recipe to make one loaf affect how the bread turns out?
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.
Hi I see vanilla in pic of ing but I don’t see it in recipe ?
Hi Joan, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
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!
That’s so great! Thank you for sharing that with us Judy!
It needs salt. Bread tastes pretty bland but texture is nice. Will make again with addition of salt and more spices.
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!
Can I use 100% pure pumpkin instead of pumpkin purée?
Hi Elis, I have not tried that yet but others commented that they used pure pumpkin and the result was also great!
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.
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?
Hi Chantal, if there were no substitutions, I would check if the leavening is still active since that is what makes the recipe rise.
OH MY GOD THIS IS THE BEST PUMPKIN BREAD EVER !!!!!!!!!!!!!!!!!!!! MADE THIS RECIPEAND IT WAS A HUGE HIT !!!!!! THANK YOU FOR THIS RECIPE !
I’m so happy you loved the pumpkin bread recipe! It sounds like it’s become a new favorite for you.
Does this work for high altitude too? 5,288
Hi Marj, I haven’t had experience with adjusting for higher altitude. Most times our recipe comments will have tips from other readers.
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.