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
I’m surprised there isn’t even a small amount of salt in this. It seems that it would help.
Hi Brenda, we didn’t feel the need to add salt as the result was already great but other shared that they added a pinch of salt and worked well too!
I have never made pumpkin bread before so this was new to me. I have tried quite a few of your recipes and enjoyed them so I decided to try it. OMG! How moist and truly yummy this bread is & it turned out just as you said it would! Thanks so much for sharing!!!
I’m so glad to hear that, JoAnne! Thank you for sharing.
I am going to try this recipe today! Can I use 8.5 x 3-inch loaf pans?
Hi! I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
Hi,
Just made this and didn’t change/add anything. They barely rose to the top of the pan…not sure on taste but i’d prefer full size loaves. Not sure what happened
Hi Deb! See my image for reference above to see how mine rose. If yours was less than that, I would first check to see what size pan that you used, check the leaving agents and make sure they are not expired, and be sure to fully preheat the oven before baking. All of these can affect the rise.
I finally found our go-to pumpkin bread recipe! I love the soft crumb! I used avocado oil instead & added 1/4 tsp of salt. I’ll actually add a bit more salt next time. I love for my desserts to have a little bit of salt with the sweetness. Looking forward to trying some other spices next time per other comments. And also can’t wait to try the honey butter with this!
I’m so happy you enjoyed that. Thank you for sharing that with us, Shanna!
Really yummy! I made three mini bread loaves and 11 muffins, baked at same temp, muffins were done in 25 minutes and loaves were done in 30. Also used Avocado Oil as that is what I had on hand and added a bit of all spice and some dark chocolate chips. This recipe is a keeper!
I bet those mini muffings look so cute! Thank you for your wonderful review, Mandy! I’m so glad you found a new favorite on my blog!
Hello Natasha,
I followed the recipe exactly as presented and the pumpkin bread was amazing!
Everyone loved it.
Since retiring cooking and baking have become my hobbies and still learning.
One of the most important techniques you have taught me is to not over mix!
Love your recipes , videos, and how you teach and present each recipe.
Thank you!!!
Congratulations on your retirement, Alan! I’m so glad you found a new love for cooking and baking! I hope you try more of my recipes & I can’t wait to see more of your reviews! Blessings to you!
Really enjoyed this easy pumpkin bread recipe. I did add pumpkin pie spice, chopped pecans and a little vanilla!! Personally next time I will add about another 1/4 sugar, maybe brown sugar, but other than that… it’s a winner for me!!
That’s great, Beverly! Thank you for the feedback.
Hi!
I really want to make this recipe but am also nervous about baking times because of living in high altitude. My cakes/breads never seem to cook right!
Do you think I’ll need to adjust anything?
Hi Dominique! To be honest, I don’t have any experience with high altitude baking. You may find this article from King Arthur Baking-high altitude helpful.
Made the pumpkin bread and honey butter to go with it. SO GOOD! And so easy!
Thank you for the feedback! I’m so glad you enjoyed it.
Hi! If I wanted to make this in a 9×13 pan instead of two loaf pans, are there any changes to bake temp or time? Thanks in advance! 🙂
Hi Nichole I bet with a few adjustments it may work. I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
I love this recipe. So quick & easy. I made a couple changes. Instead of just cinnamon, I used pumpkin spice mix and instead of all white sugar, I used 1 cup white & 1/2 cup light brown. I also added about a cup of chopped pecans. Turned out great & house smells incredible!
Thank you so much for sharing that with me, Dale!
Due to an allergy to wheat could oat flour be substituted for the all purpose flour?
Hello Kim, I haven’t tested that to advise. Let’s see if others will share their experience here if they have tried this substitution.
Why not just substitute a 1:1 gluten free flour with zanthan gum in it….like Bob’s Red Mill flour….that works.
I remember growing up in the 60’s. Around Thanksgiving mom would make Pumpkin Bread. it was so good’ she didn’t have any loaf pans, money was tight back then. instead she used coffee cans instead. We or me would test one strait out of the oven smothered in fresh butter . I have tried many recipes and none came close to hers. mom Died in 2001 and like many of her favorite recipes were in her head, not written down anywhere. I will give this one a shot. Ill let you know how it stacks up to hers.
I hope you love the recipe!
I think you should add more stars to the rating! This recipe hit it of the park.. I made this to bring to a meeting where there was a lot of food. There was alot of food left over but not a crumb of the pumpkin bread.
Love your recipes!
Aw, thank you, Barb! I’m so glad it was a hit!
I’ve tried a ton of Natasha’s recipes and they always turn out great- and her Youtube is great too if you haven’t checked out!
For this recipe, I substituted the oil with 1 cup of homemade applesauce (tis the season) and it worked out really well. For my own preference, I think I’ll add a little bit of additional spice like some ground ginger or nutmeg next time.
Also, for Canadians: the most common pumpkin pie puree here (E.D. Smith brand) comes in 796 ml can and doesn’t say grams or oz on the package- so for this recipe, measure out about 1 and 3/4 cups of pumpkin puree to equal the 15 oz can. I made the mistake of putting a whole can in before and it made the pumpkin bread way too dense and collapsed (still tasted good though).
Thank you, Paulina for sharing that with us!
Natasha I love your recipes but this one has to much sugar and oil .
Hi again, I did just try a slice and thankfully it is not overpowering at all: the extra virgin olive oil. The loaf turned out perfect and moist. I love how I didn’t need to use butter. Thank you for sharing this recipe. Stay blessed and take care, Sophie 🙂
Natasha ,
Your Pumpkin Bread Recipe is the best ever!
Made 2 loaves… one for us, the other for friends. Rave reviews!
Thank you!
P.S. Wish I could send you a photo of it!
Thank you! Feel free to share some photos of your creation on our Facebook page or group, so others can be inspired too!
Is there a brand of flour you think works best or will any brand do
Hi Angela! Any brand will work, we use all purpose flour.