This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor, spiced with warm cinnamon, cloves, and nutmeg. It’s quick to pull together (no mixer required!) with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.
This post may contain affiliate links. Read my disclosure policy.
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. I honestly think it’s better than the famous Starbucks pumpkin bread.
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.
Pumpkin Bread Ingredients
It’s easy to whip up this delicious pumpkin bread with just a few pantry staples. 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.
- Baking Staples – all-purpose flour, baking powder, baking soda, sugar and salt give the pumpkin bread a soft crumb.
- Spices – cinnamon, cloves, nutmeg and vanilla 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.
- Eggs – room temperature, this helps the bread rise in the oven
- Oil – use neutral extra light olive oil, vegetable oil, or canola oil
- Pumpkin puree – Double-check you are getting pumpkin puree and NOT pumpkin pie mix. You can also use a well-drained homemade pumpkin puree.
- Optional Mix-Ins – add 1 cup of add-ins such as chocolate chips, nuts, dried cranberries, or chopped dates.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
- Mix Wet Ingredients: In a second bowl, whisk together pumpkin puree, oil, and eggs
- Combine and Bake: Whisk wet ingredients into dry ingredients, and then transfer to 2 buttered/ floured loaf pans, and bake.
Natashas 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.
How to Serve Pumpkin Bread
This sweet bread pairs perfectly with a cup of coffee, warm with butter, but here are some fun ways to keep this pumpkin bread exciting:
- Homemade Honey Butter
- Salted butter with a shake of pumpkin pie spice
- Glaze (see Maple-Glazed Cinnamon Rolls)
- Almond butter or peanut butter
- Cream cheese or whipped cream cheese
Make-Ahead
Similar to our other fan-favorite quick bread recipes, like our Banana Bread, Cranberry Bread, Cornbread, and Zucchini Bread, this pumpkin bread keeps really well:
- To store: Cover the bread in an airtight container or with plastic wrap, and it will stay moist for 3-5 days on the counter or refrigerator.
- Freezing: Wrap the 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.
Pumpkin Bread
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
- 1/4 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
- 1 tsp vanilla extract
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 1/4 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, pumpkin puree and vanilla.
- 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
Filed Under
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
- Roasted Pumpkin Seeds
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.