This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor and spiced with warm cinnamon, cloves and nutmeg. It’s quick to pull together with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.
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Similar to our other fan-favorite quick bread recipes, like our Banana Bread, Cranberry Bread, and Zucchini Bread, this pumpkin bread keeps really well, but we’d be surprised if it went uneaten long enough to store because it’s that good.
The Best Pumpkin Bread Recipe
This pumpkin bread is a sweet bread or a dessert bread made with pumpkin puree, and it’s similar in consistency to banana bread but has all of the cozy flavors of Pumpkin Pie and smells just like Autumn.
Want to know a secret? This recipe is based on our popular Pumpkin Cake and easy Pumpkin Cupcakes. Several readers shared that they had converted the base to make pumpkin bread and added more spices to it, so I tested it and sure enough – it became an instant hit. We slather it with a bit of our irresistible Honey Butter for a delicious Fall-flavored snack, dessert, or even breakfast.
This is a favorite, fail-proof recipe. So, these are just some of the reasons we love it:
- Perfectly spiced Fall flavor and moist crumb
- A short list of ingredients
- No fancy equipment is needed, 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
- Fast prep in just 10 minutes
- Customizable. Check out our tips for making this recipe into chocolate chip pumpkin bread—yum!
Variations
Besides the amazing texture and taste, the best part of this pumpkin bread recipe is that it is customizable. Just like the famous Starbucks pumpkin bread recipe, you could also top the bread with pepitas (pumpkin seeds) or mix about a cup of extras into the batter. Try some of these additions and toppings:
- Chocolate chips – semisweet or milk chocolate
- Raisins – white or brown
- Cranberries – dried, fresh, or frozen
- Nuts – chopped pecans, walnuts, almonds, pistachios, or hazelnuts
- Streusel topping like in our Berry Crumb Cake
- Spices – substitute the spices with pumpkin pie spice
- Vanilla – 1 teaspoon added to the wet ingredients
- Maple glaze from our Cinnamon Roll recipe after the bread cools
Ingredients for Pumpkin Bread
It’s easy to whip up this delicious pumpkin bread with just a few pantry staples, so there’s no need to wait. Let’s get cooking! (I mean baking!).
- Flour – all-purpose give this easy quick bread recipe a great crumb
- Sugar – sweetens the bread and holds moisture. Mix into the dry ingredients.
- Baking soda and baking powder – the leavening agent in most quick breads.
- Spices – cinnamon, cloves and nutmeg gives the pumpkin bread the fall smell and taste we love. We think it’s perfectly balanced, but for a more heavily spiced bread, add a tsp of pumpkin pie spice.
- Salt – balances the sweetness
- Eggs – room temperature, this helps the bread rise in the oven
- Oil – use extra light olive oil, vegetable oil, or canola oil so the flavor won’t overpower the bread.
- Pumpkin puree – Double-check you are getting pumpkin puree and NOT pumpkin pie mix. If using homemade pumpkin puree, be sure it is well-drained so the bread isn’t too wet.
- Optional additions – Vanilla is one of our favorite optional additions (as in the photo below). It’s not in our original recipe, but you can add a tsp to the batter if you’d like, and you can find more of our favorite additions, like chocolate chips, nuts, or pumpkin pie spice above.
Pro Tip
Don’t swap the oil for butter here, because the oil is what helps keep that amazingly soft and moist crumb. It also stays softer after refrigeration with oil.
How to Make Pumpkin Bread
This recipe couldn’t be easier. Simply mix the dry ingredients, mix the wet ingredients, and then combine them and bake.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
- In a second bowl, whisk together pumpkin puree, oil, and eggs
- Whisk wet ingredients into dry ingredients, and then transfer to 2 buttered/ floured loaf pans, and bake.
Pro Tip
To get a light and airy crumb, be sure not to over-mix the batter, or else the bread could become tough. Mix until the ingredients are combined, but it’s okay to have a few lumps.
Common Questions
We’ve used both homemade pumpkin puree and canned puree for this recipe. You can use any brand of pumpkin puree, but just be sure it’s not pumpkin pie mix (it has additional seasoning). We’ve also tried Libby’s and organic canned puree with great results.
You can use a single loaf pan and cut the recipe in half and bake as directed.
This pumpkin bread recipe works great in any metal, glass or stone loaf pan, but the bake time may change. To check if the bread is done, insert a clean toothpick into the center, if it comes out clean, then the bread is done. If it becomes too brown on the top before the middle is cooked, tent the pan with foil.
You can use a larger pan such as a bundt pan, but check the bread as it bakes since the baking time will change.
How to Serve Pumpkin Bread
This sweet bread pairs perfectly with a cup of coffee, but we’ve also been known to heat it up for a few seconds in the microwave and top with:
- Homemade Honey Butter
- Salted butter with a shake of pumpkin pie spice
- Cream cheese
- Almond butter
Make-Ahead
- To store: Cover the bread in an airtight container or with plastic wrap, then it will stay moist for 3-5 days on the counter or refrigerator.
- Freezing: Wrap loaf or slices in plastic wrap and foil or in a freezer zip bag for up to 3 months.
- To thaw: Place loaf in the refrigerator overnight, or thaw at room temperature for a few hours then unwrap to serve.
This easy pumpkin bread recipe comes together quickly and tastes amazing. It makes two loaves—perfect for gifting or freezing. The moist crumb pairs nicely with a cup of coffee or hot chocolate in the fall and all year long. We know this will become one of your go-to treats.
Our Top Pumpkin Recipes
If you love all things pumpkin during the cozy Fall months, try these next:
- Pumpkin Cheesecake
- Pumpkin Roll
- Easy Pumpkin Waffles
- Pull-Apart Pumpkin Bread
- Mini Pumpkin Pies
- Pumpkin Pancakes
- Pumpkin Soup
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
- 1/2 tsp ground cloves, optional
- 1/2 tsp ground nutmeg, optional
- 1/2 tsp fine sea salt
- 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, 2 tsp cinnamon 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp salt.
- 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.
I just made this pumpkin bread & it was the “BEST” pumpkin bread I have ever tasted! It was so moist & the pumpkin taste really stands out. The only thing is I lowered the sugar to 3/4 cup. Thank you for sharing this wonderful recipe.
Wonder Pumpkin Bread…just a couple tweaks. My loaf pans are larger than the ones you recommend (my loaf pans are 9.25 x 5.25). I’m guessing other people may only have this size too. So, I made 1 loaf and 6 muffins. It worked out great! I cooked the muffins about 10 minutes less than the loaf. I also used 1 cup regular sugar and 1/2 brown sugar. Yummy!
Amazing muffins! I decreased the sugar to 1 1/4C and did 50% whole wheat/bread flour. Topped with chocolate chips and baked at 350 for 21 min.
This made one 9 5/8” loaf pan. I don’t see how it would have made two 8” pans.
Hi Barbara, I used the Williams Sonoma loaf pans to make this recipe. Check out the photo in the step by step tutorial to see how I filled them.
Used this recipe and made 9 jumbo pumpkin cream cheese muffins. Baked them for 28 minutes at 375. I used cinnamon, cloves and cardamom. I forgot to put in ginger. I used spices not toxic to dogs, because you just know they are going to get some if someone drops a piece or shares.
Why are the loaves so small??? Only 2 inches tall??? Yes I used the pans you suggested!!! I like recipe, but I hate how small they are! Please advise. You didn’t respond to my reply. Again I used the 8 1/2×4 1/2 pans as suggested…followed to the recipe exactly.
Hi Georgianne! I’m not sure where the previous reply is, I don’t see it.
Regarding the small loafs-
I would check to make sure your baking powder is not old or expired. If it’s been open for a while I would replace it. This bread doesn’t grow very tall, but shouldn’t be flat either. Be sure to mix the ingredients just until combined but do not over-mix the batter, a few lumps is fine.
This read mixes up quickly & tasted great. I added chopped, roasted walnuts for nutrition. However, the 1 & 1/2 cups of sugar is a lot of sweetener so I probably won’t make it very often due to this. I’d love to see a pumpkin bread made with less…maybe applesauce vs. so much sugar.
Can I use regular & briwn sugar? Mix the 2? Ratio?
I think that would be fine. A common approach is to use a 1:1 ratio but you can adjust it according to your preference.
can I use libbys 100% pure pumpkin? the only ingredient is pumpkin and I want to make sure I bake this recipe well
Hi Shannon. Yes, canned pumpkin purée is what we used too which is different from pumpkin pie mix because the mix has sugar and spices added to it.
This recipe was easy and the pumpkin bread came out delicious! Will definitely be making this again and again 😁
I’m so happy you enjoyed that. Thank you for sharing that with us, Donna!
This is a wonderful recipe & I’ve used this recipe twice and it is so easy! Thank you so much!
So happy you’re loving to. Thank you.
Very good! My wife took to a brunch. Everyone enjoyed it. Made 4 froze to.for Thanksgiving. This month.
A hit at my family’s Thanksgiving! I’m having some friends over and wanted to make it again but this time without gluten, what would be the best substitute?
Hi Natasza, 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!”
Can you use fresh pumpkin? And what does that do to the moisture in the pumpkin?
Hi Diane! You’ll need to make cool it and make it into a purée first. I have a recipe here for Homemade pumpkin purée .