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 am using three mini loaf pans and giving them as gifts. Can i leave them in the pans to cool or is taking them out to rack cool necessary?
Hi Tera, that sounds like the perfect gift! It’s best to take them out of the pan since the hot pan will continue to bake the outside of the bread making it darker and possibly tougher. I hope you love this recipe.
Excellent, just excellent! So light and moist! My changes – spices. I added a teaspoon of each: ginger powder, allspice, and nutmeg. It kicked the flavor up a notch!!! Natasha, thanks for another great recipe!! Reliable and consistent 🙌🏼
Thank you for sharing, Aphina! I’m so glad you enjoyed the recipe!
I made these to give away so I haven’t tried them. I wondered how 2 cups of flour could make 2 loaves but it did (I trusted Natasha). The people who received them said they were awesome. The only change is I used pumpkin pie spice instead of cinnamon.
Hi Janine, great to hear that everyone enjoyed the Pumpin Bread. Thanks for sharing this review with us!
Came out delicious. I also really appreciate that this recipe uses one can for two loaves, while many call for 8 oz for one loaf. Thank you!
You’re very welcome, Jackelin!
Is it okay to use avocado oil in this recipe. I only have evoo and avocado?
Hi Jean, that will work, one of my readers wrote: “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 hope that helps.”
Very good recipe, tastes delicious. It states two loves but I got very small loaves. Next time either I will double the recipe or use one loaf pan. I did swap half of the flour with almond flour and added handful of chocolate chips.
How can I adjust the recipe if I wanted to use Stevia instead of sugar??? 🙂
Hi Morgan, I haven’t tried using stevia to advise. If you do an experiment, please share with us how it goes!
Made it LOVE IT.Can i make it in a burnt pan?.When i make the two loaves i find myself eating too much .I would like to take it with me and share it with my friends.I like the burnt pan shape.
So great to hear that you enjoyed it! I haven’t tested that yet to advise. I hope it will be a success again if you try it.
Just made this today! It’s so good! Honestly the best pumpkin bread I’ve ever made!! I used pumpkin pie spice instead of cinnamon! Thank you so much for this recipe!!
You’re very welcome, Nicole! I’m so glad you loved it.
This recipes is great! I think its the olive oil vs butter or other oils. Its so much lighter and has this twinge of olive oil taste that makes it so good. It doesn’t feel as heavy as other recipes. Even my 8 and 10 year old loved it. Thank you
Hi Courtney! We use “light” olive oil, which is neutral in taste. I’m glad you still loved the recipe!
How do you halve three eggs? I want only one loaf since there are only two of us.
Hi Jennifer, you’d likely have to use a food scale to get an accurate measurement.
this recipe also calls for a 15oz can of pumpkin so unless you have another use for the other half of the can it would be better to make 2 loaves and freeze the other, well wrapped, for another time.
I was expecting a sweeter flavor but realized it’s BREAD not a muffin! This is wonder bread not sweet and a little bit of butter on it is amazing !!
Hi Kristie! We feel this has plenty of sweetness. Did you make any substitutions? I haven’t tried using more sugar, but you can experiment with it, or try it with topped with our Cream cheese frosting .
muffins and quick breads are same sweetness and very often can use the batter to make either. Cupcakes are usually what you want for the sweeter or dessert situations
I made the recipe, with ingredients to a tee. I tasted it and it was bland.
I went over the recipe and there’s no salt. I wished I would have seen this earlier, I feel like I wasted all the ingredients.
HI Debrah, I can’t believe I forgot to put in the salt in the recipe card. So sorry about that. I have updated the recipe card.
Can’t wait to try this! I was curious how many mini loaves would this yield? About how long would I bake them! TIA!
Hi Lindsey, I haven’t tried mini loaves only, but one of my readers commented “! 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 hope that helps.
My came out flat. The only thing I did different was switching sugar with no-cal sweetener and using part canola oil mixed with evoo.
Hi Vincent. I’m not sure how those substitutes would affect the texture and overall result.
I normally love your recipes, which is why I’m extra disappointed with this one. Made exactly as written and it was SO bland.
HI CJ, you can add more spices to it if you prefer, but this is meat to be a traditional staple pumpkin bread. See the variations section in the post which will help with inspiration if you want to jazz up your pumpkin bread.
Can l use almond flour, also I was wondering if I can turn your delicious recipes into keto recipes? Thanks
Hi Joan! I haven’t tested almond flour in this recipe to advise what changes need to be made.
Definitely needs a bit of salt. Even 1/2 tsp would greatly improve the flavor.
Thanks for your feedback, feel free to adjust the salt level according to your personal preference.
I have mixed up a single batch of the pumpkin bread because I’ve never made it before. I have to make a second batch, but was wondering how much in advance I can mix up the r batter?
Hi Roseann, it’s best baked the bread right after mixing it.
I made your pumpkin bread and it was Delicious!! A big hit with my family and friends. So I made mini loafs for a fundraiser for a Nursing Home, they LOVED it!!! Love your recipes!!
That’s wonderful, Virginia!
Looks yummy, I got my book today and skimmed through it. Looking for the apple pies and lemon square recipes. They’re too good to leave out, I know you can’t put everything in the book, but I LOVE those!! Congrats on the book, nice job!
Thank you, Adrienne!
Being Canadian :a 398 ml can of pumpkin purée =‘s 13.5 us fluid oz.
So I was short on the purée by approx 2 ounces. Added 1/2 teaspoon pumpkin liquid flavour. Ate it warm and this was delicious.
Hi Brenda! Thank you for sharing that with us!
Thanks for the conversion! I was wondering what to do as well. Pasta measurement is another food that is different.