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 followed the recipe and used gluten free flour and the outside cooked really fast but the inside didn’t cook. And it also caved down and didn’t look like anyone else’s. Is it the flour I used?
Hi Morgan. I haven’t tested this with GF flour to know how it would be effected but some of my viewers reported good results using GF flour. Other things that could contribute are the type and size of pan used, the oven running too hot. The material the pan is made of can distribute heat differently, which can cause it to either bake faster or slower. Adjustments may need to be made to the time and temperature. Are you using a fan oven? This recipe was written for a conventional oven.
I also recommend using an Internal oven thermometer (Amazon affiliate link) to ensure your oven is heating correctly. I hope that helps troubleshoot for next time.
Love this recipe!!! I do add a 1/2 teaspoon of pumpkin spice to mine for a little extra spice, but overall this recipe is EASY and amazing.
I made the loaves and we loved it! I was hoping to add some oatmeal to make it more of a breakfast item. Would adding oatmeal affect any of the other ratios to keep it from being too dry? What adjustments would you recommend for making in muffin tins? Thank you!
Hi DF! Without testing it, I can’t provide specific instructions. I’m sorry. Let us know if you experiment.
I’ve been this before came out great . This time I only need one so I’ll half it
Perfect flavor pumpkin bread! I’m so glad you shared this recipe! The recipe can also be halved and worked great! (I also used Pumpkin Pie Spice and a cream cheese frosting)
Delicious and very moist! Will be making again soon. Let pumpkin season begin!
The best season! I’m glad you loved this bread, Kathy!
I love pumpkin bread and decided to try and make it. I substituted the oil for butter and added 2 tsp pumpkin spice. Mixed in cream cheese chips & pecans and it came out delicious! Thanks for sharing your amazing recipes!
Thank you for sharing that with us, Ree!
My favorite go to pumpkin bread recipe! Does not disappoint.
Thank you, Donna! I’m glad to hear that.
I made this for my husbands men’s group. I added cream cheese frosting and they devoured it! It was a great suggestion to add the pumpkin pie spice and vanilla. This will be my go too pumpkin bread recipe from now on! Thank you!
I’m so glad it was a hit, Kim! That sounds delicious.
This came out disgusting. I’m not sure if I did something wrong. I did use unbleached bread flour and I only had avocado oil. Maybe that’s why it tasted so gross. My daughter said it was too much baking powder. However, I only put what the recipe called for. Normally recipes I follow come out tasty! This one came out tasting like fish. It was a completely disgusting, a complete waste of time, energy, and ingredients.
Hi Veronica! I’m sorry to hear that. My thought is that is was the oil. Normally pure avocado oil is light and neutral in taste but it could be the type and quality of the oil, or how it was stored. It can taste fishy if it’s old too. I hope you’ll try again.
Not enough flavor. It tastes like plain cake with a tiny hint of pumpkin flavor.
Hi Shannon, the main ingredient is pumpkin in this recipe so you should have pumpkin flavor coming across nicely. I recommend libby’s for a more concentrated pumpkin (or that seems to be the case in my testing). You could also add some pumpkin spice if you prefer a more spiced flavor.
Would adding a streusel crumb top before cooking affect anything for this recipe?
Hi Lindsay! I haven’t tested that, but I don’t think any adjustments would need to be made. Let us know how it turns out.
My Family loves this bread. I have made 4 loafs already.
Can I use self rising flour? That’s all I have at the moment
Hi Melissa, I have not tested this with self rising flour to advise. If you experiment, let me know how you liked the recipe.
Hi, I was wondering if I could I substitute applesauce for the oil…
Hi Christine! I haven’t tested that myself but some of my viewers have and reported good results.
So I made this bread. It’s delicious. But in the recipe you say mix until smooth then under pro tips you say don’t over mix lumps are fine and over mixing can make it tough. You should change the recipe accordingly. I mixed until smooth and the texture was a little off. Unfortunately I didn’t read the tips until it was too late😏
Made this last night and it was absolutely delicious. Immediately added it to my fall recipe list. I was able to get one loaf and 6 small Bundt cakes (cooked at 25 minutes). I followed the recipes exactly as stated and it was extremely moist and delicious. I will be using this as a base for all of my baked pumpkin recipes this season.
I made this for my husband and he said it’s the best he has ever tasted ! Thank you for sharing a recipe that I will use from now on !
Tried this recipe and it came out perfect! I opted to do 1tsp cinnamon and 1tsp pumpkin pie spice. It was super moist and flavorful.
Thank you so much for sharing that with me, Jessica. I’m so glad you enjoyed it!
Do you have a recommendation for the amount of walnuts, chocolate chips etc?
Hi Paula! Many of my viewers just add it to their preference. I would start with 1/2-1 cup.
Maybe 1 cup walnuts and 1/2 cup chocolate chips if you’re using them together.