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.
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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
Love this easy-to-use pumpkin recipe 😋!
I made this and it formed out wonderful! Thank you . I tweek all my recipes a little bit but this one I didn’t have to. Chef Deanna
Made this recipe today but added my own touch. 1/4 tsp cloves and nutmeg. Mixed 6oz of cream cheese and 1/4 c powdered sugar. Put it in the middle of the bread mix in loaf pans. Sprinkled the top with a little cinnamon/nutmeg sugar mixture.
I’m so happy you enjoyed that. Thank you for sharing that with us, Heidi!
My son has a severe egg allergy. What would be the best substitute for this recipe?
Hi Mary! haven’t tested this as an egg-free recipe so I’m not sure what would work instead. One of my readers mentioned using 3 tablespoons of applesauce for one egg. I’m not sure what the result was. Let us know if your experiment with anything.
Love, love, love this recipe. It’s easy, moist, and has such a beautiful texture.
I subbed the oil with fat free Greek yogurt. I probably used around 1.5c of the yogurt in place of the 1 cup of oil. My toddlers love it with butter or cream cheese!
I’m so happy you enjoyed that. Thank you for sharing that with us, Laura!
I made it today, it tast great. I added two over rip bananas to the bread.
I’m so glad you enjoyed it! Thank you for the wonderful review!
What kind of frosting is used for pumpkin bread?
Hi Angela, the crumb is perfect – so soft and moist, and there’s no frosting required. The pumpkin flavor is also awesome! But, if that is your preference, and you happen to try it, you may want to try it with a cream cheese frosting, I’d love to know how you like it.
Curious, what is the shelf life of the completed loaf? I’ll be making these very soon.
Hi Michelle! See the “make-ahead” section in the blog post above. You can keep it 3-5 days at room temperature.
I tried this today and it was moist and flavourful, will definitely make this more often.
Thank you for the review, Rebecca! I’m glad you loved the recipe.
Natasha – how would I adapt your recipe for High Altitude? Cant wait to try this recipe – my baby granddaughter loves pumpkin bread (10 mos old) and I want to make for her. Thank you for your help!!
Hi Cheryl. I don’t have any experience with high altitude baking. You may find this article from King Arthur Baking-high altitude helpful. I hope your granddaughter loves this recipe.
Hi Cheryl, I live at 4500 feet and made the recipe mostly as is (I replaced half the oil with butter and added vanilla) and it turned out perfectly!
I made it, but my dough seemed kind of dry. I did use coconut flour instead of all purpose. Is that why?
Hi Jen, that is the likely culprit. I always recommend trying the recipe as written for the first time before making modifications. I haven’t tested this with coconut flour so I can’t speak to that.
Awesome recipe, I’m diabetic so I cut the sugar in half,I also added half cup sour creme and couple ounces of amber rum and dried cranberry.
I followed the directions exactly, and added mini chocolate chips. The breads are delicious.
Thank you for the great recipe I have made it few times and will again
You’re so welcome! Good to know that you enjoyed it!
I made this and although it tasted ok, it didn’t rise and looked pretty pathetic. I would ordinarily blame it on my baking powder, but it’s a new supply. I was disappointed as I thought it would be a great treat. If you could suggest anything I could do differently, I’d make it again
Hi Carol! I’m sorry it didn’t turn out for you. Did you make any substitutions or use a larger pan by chance? We use baking soda and baking powder. It shouldn’t be flat. Also be sure not to over-mix the batter, or else the bread could become tough.
A great dessert made better for people like me who need to limit fat and sugar. I sub’d 1 cup Stevia for sugar and 1 overfilled cup of vanilla non fat yoghurt w/o extra sugar. FANTASTIC ✔️🌈
Thank you so much for sharing that with us, Katina! I’m so glad that worked.
It was delicious and simple to make so fluffy and moist definitely adding pumpkin spice powder cloves and nutmeg next time
I just baked your pumpkin bread. Very easy recipe. And it is delicious! I baked it in a 9X13 glass pan. Easier for me. I also added a few pecans. I appreciate how easy it was as I’m 80 years old and don’t much like cooking anymore. ♥️♥️ Again, thanks for a great tasting pumpkin bread .
I live in the North Georgia Mountains.
Everyone should see “The Oiling of America”. All oil including coconut +olive oil cause pancreatic cancer thet vegetarian Steve Jobs died do young from according to Dr Joel Wallach + others due to cooking his veg in oil. Is there a healthy substitue for the oil?
Hi Betty, I have only tried extra light olive oil, vegetable oil, or corn oil .
Thanks for the info, Betty. Our Grandmothers and my mother used only Butter or Bacon Fat. They lived to be in their late 90’s. My MiL is 97 and in better health than most of her sons.
Forgot to add:
Replacing Oil with Butter ~ using a 1:1 ratio. Melt and cool the butter to room temperature. (However, replacing Butter with Oil is more complicated.)
Instead of oil, use apple sauce. I’ve made the switch many times when baking.
Butter. Do butter. Might be able to do lard. I’d test it by melting it first, since the recipe requires a liquid fat.
This was absolutely delicious. Easy to make and so moist. Followed the recipe as written. Took your suggestion and added 1 tsp of vanilla extract. At the last minute, added some orange zest. Recipe is definitely a keeper!!
This is a wonderful recipe! The only thing I added was 1 tsp of ground cloves and mini chocolate chips . We luv the mini chips in our pumpkin bread😋 this recipe is easy and the bread is super moist too thank u for sharing!
So glad you enjoyed it, Sharron!