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.
Notes
Nutrition Per Serving
Filed Under
Hi, want to try this recipe, however, I don’t like the taste of oil in baked goods, can I use butter instead (if so how much butter as substitute)? Also, how do you halve “3 eggs” if I want to only bake 1 loaf? Thanks
Hi A, we use extra light olive oil, vegetable oil, or corn oil so the flavor won’t overpower the bread. All you need to do is crack the egg into a bowl and whisk until the yolk becomes fully combined with the whites. Then, simply measure out half of the resulting liquid
I don’t use oil in my recipes to cut down on the fat. I substitute 1:1 with applesauce. Works everytime!
Hi, Natacha
Is this similar to your pumpkin cake with cream cheese icing? We are the whole pan for breakfast it was that good!
Also, could you add more vegetarian main course dishes? We are trying only to eat meat once a week and we LOVE all your recipes. You make me look like a FANTASTIC cook! 👩🍳❤️
I’m looking for some easy vegetarian ones. Please advise.
Hi Madeline! Yes, it’s essential the same.
Also- be sure to check out my recipe category options from the menu above, I have plenty of vegetarian recipes.
This pumpkin bread is such a winner! It is so moist and decadent. I love having them for breakfast with a cup of coffee or hot chocolate.
Thanks for sharing, we’re happy to hear that you enjoyed it!
I was really excited to come across this recipe and already baked the bread. But now I am worried because as I am looking over your recipe it says extra light virgin olive oil. I thought that was just another way to say extra virgin olive oil and that is all I had on hand at home. I really hope the bread is not heavy and it still tastes good…
Hi Sophie! Light olive oil is neutral in taste whereas extra virgin/virgin olive oil has that classic olive taste. That is why I recommend light olive oil, or another neutral oil like vegetable or canola.
Thank you for your response 😊 Will keep this is kind next time. I must say though that thankfully it turned out great and I just enjoyed some of the pumpkin loaf with my mom. She really liked it too 🙂👍❤️
Great to hear that, Sophie!
Hi! I love this type of pumpkin bread recipe! I have a question. Can i store the batter in the fridge overnight?
Hi Gizel! It’s best to bake this right away after the ingredients are mixed. If you wanted to save time, you can measure/prep your dry ingredients in advance and have them ready for use.
This is the most heavenly, soft, & tasty bread!! We are making it weekly!! Sometimes, we add chocolate chips. It’s a great one to give to friends & neighbors!
I’m so happy you loved it! Thank you for the wonderful review and I love the idea of adding chocolate chips. Yum!
I’m no stranger to making pumpkin bread, and this one was just perfect…simple and classic! My college kiddo was especially happy to take the second loaf back to school with him. 🙂
Yay that’s wonderful to hear! Thank you for your great comments and feedback.
Has anyone tried using Monk fruit in this for us pre-diabetics
trying to use keto to get healthier???
I love the picture of the pumpkin bread! Do you know what pumpkins are best for cooking? I had a light skin colored pumpkin that I bought and baked last night and it was very orange inside. It looked delicious. Then I had the traditional orange pumpkin that you put outside for Halloween. I also baked it, but it had pale yellow pulp. I wonder if there is a difference in taste. My grandmother used to say the skin colored pumpkin was a pie pumpkin.
Hi Sharon! I guess it depends on what you’re using the pumpkin for. See my blog post on Homemade pumpkin puree. If you’re making your own pumpkin pie filling/purée then I recommended using sugar pumpkins.
I love all of your recipes and make them a lot! However, this one needs some tweaking. I added a half cup brown sugar in place of a half cup regular sugar, added pie spice and vanilla. It came out really flat since I made a half dozen jumbo muffins since I saw the recipe said it makes two loaves. I think I should have just put it all in the loaf pan. The taste was a little bland for me. Very soft though but also very crumbly. My daughter loved it but I didn’t feel it was good enough to bring the muffins to work. I wanted something to wow people with but I don’t think they’d be impressed with this recipe. If I added a cream cheese icing, I think they would be a little better.
HI Sarah, I haven’t had it turn out crumbly – did you possibly make any substitutions?
No I didn’t make any substitutions. We ended up eating the loaf but after two days it must have went bad. It tasted really bitter in spots. Do you know what would cause that? 🤔
If your ingredients were fresh and not close to expiration, I wonder if those were pockets of the leaving that didn’t get mixed in well. Be sure to mix your dry ingredients well- give them a stir with the whisk in a bowl or use a sifter. And I would recommend storing it in the refrigerator for freshness.
This is my first time making pumpkin bread. It was a hit at the community gathering today. Thank you so much for sharing. I especially love the texture, tender, moist, and a little crumbly looking.
I am curious, if you know, whether cardamom will go well with the recipe, adding some additional personality to the bread.
Thanks again! I will definitely make it again.
I’m so glad to hear that it was a huge hit!
Made this recipe today and had good results. Thanks Natasha for a reliable recipe 🙂
Changes I made: used 1 cup of sugar, (substituted for brown sugar), added 1 cup semi sweet chocolate chips at the end to batter, made into muffins so used muffin liners and muffin pan to make 15 regular cupcake size muffins. Baked at same temp. 350 F for about 25 min. Yum! Moist, soft, enough sweetness for my liking! My young children also liked them. Keeping this recipe.
Hi Karen! You’re very welcome. So glad you enjoyed it.
What is a good way to use less sugar in this, and keep the taste, the same or real close to the same?
I am diabetic and love pumpkin bread, but have to lower the sugar content, to be able to still enjoy this treat.
Hi Linda, that will work, here’s what one of my readers wrote: “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” I hope that helps.
This is a wonderful pumpkin bread recipe. I love that it calls for the whole can of pumpkin puree! I am wondering if a stick of melted butter can be used in place of the oil? Just curious! We love this recipe and will be using it from now on!
I’m so glad you loved it. Oil tends to work better for the texture and moisture. You can use butter but it can feel more dense and dry when it cools.
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.
I read a pumpkin muffin recipe by another chef (which can also be used for bread) and she said to not over mix the ingredients. Once everything is well incorporated, then stop mixing. She said over mixing will make the muffins (and bread) to dry and and very dense. Being too dry wasn’t my problem when I made this bread – mine didn’t rise. I went back and looked at Natasha’s recipe and I forgot the backing powder 🙁
Same, it wasn’t the best I’ve tried. Kinda bland. Next time, I’ll put vanilla & sub out brown sugar. Will not be using this recipe again.
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!