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 Natasha,
So I made this today and it’s delicious absolutely perfect! The only downside and maybe that’s just me, I feel that the quantity of sugar needs to be reduced, I put only 1 cup instead of 1.5 cup of sugar and still I found was quite sweet, gave me sugar rush. I would say about 3/4 cup would be perfect, but maybe that’s just me I’m not used to having too much sugar in general and that’s probably why.
Thanks for your feedback! Feel free to reduce the sugar on your next try. For us, it was just right but it still depends on your personal preference.
How long do I bake for in tin foil pans?
You might need to adjust the baking time. If you try it, you start checking for doneness at about 45 minutes.To test if it’s done, insert a toothpick in the center and it should come out clean or with a few moist crumbs. Continue baking if it looks like it needs more time.
If you’re only making one pan, how do you split the three eggs in half? Also, would you only use half a can of pumpkin puree?
Hi Kym! Yes, you would cut all the ingredients in half equally if you’re only making 1/2 the recipe. You can change the number of servings up at the top of the recipe card and it will convert the ingredients for you. To split your eggs, you’ll likely have to waste a bit. It’s best that you break 3 of them in a bowl, give them a quick whisk and measure out the amount that you need. You can use a food scale if it’s easier.
This is my new go-to recipe for Pumpkin Bread! It’s full of wonderful pumpkin and spice flavor, and very moist. I love that I can make it without a mixer! I did add 1 1/2 t. of vanilla, and I used canola oil. I also adjusted the cinnamon to 3 t. and the cloves to 1/8 t. plus a smidge more. I think that using a smaller amount of cloves lets more of the pumpkin flavor come thru. An excellent recipe that I’ll be making several times each fall! Thank you Natasha!
What adjustments need to be made at high altitude? I live in South Lake Tahoe, Ca, at 6,000ft
I’ve never tried making this in high altitude but I find this guide useful.
I’ve been baking for more years than I care to admit, and your recipes are the easiest and best. When I had my adorable little Eatery, I used your recipes! This bread was one of them. So delicious. Love to meet you some day; you’re a sweetheart!
Is there anything that can be substituted for the sugar?
Hi Angela! I have not made this without sugar to advise on any substitutions.
I’ve used Splenda in different recipes. Not this one in particular though. Use the one in a box, not the little packets. I’ve had excellent results.
Natasha…..i cook, bake everything at home for 56 yrs, lol.
Last wk I pulled up your recipe for orange-cranberry bread and it was delicious 😋!
I put a cup of walnuts into it, glazed with lemon drizzle too….worthy of a note for sure!
I love cranberry anything, put hem in roasted butternut squash, oatmeal, roasted brussel sprouts……pancakes w/apples & cranberries!
This time a yr i buy extra and freeze!
I’ve found your recipes online are accurate and clearcut… thank you!! My compliments! Sharon
Hi Sharon! You are so very welcome. Thank you for the wonderful feedback.
I love your recipes and always search them out when I’m looking for something new to bake. I’m going to make this pumpkin bread, but wonder if I can use my pumpkin pie spice ( from Trader Joe’s) Instead of nutmeg and cloves. If so, do you think I should still add the whole 2 teaspoons of cinnamon? Any suggestions would be appreciated
Hi Barbara! That should be fine to use, but you’ll have to experiment with the amount and add it to taste.
Hi! So I didnt have ground cloves but I had pumpkin pie spice so I used 2.5 tsp of pumpkin pie spice instead of clove, nutmeg and cinnamon and it came out amazing. Just figured I would chime in
I follow your recipes to the letter they always come out great. I have made your perfect Cheese Cake recipe many times people love them
Thank you so much, Susan! It makes me happy that you’re enjoying the recipes!
This is my favorite fall recipe and have made it a bunch of times. Did you recently make some changes to the recipe? I don’t remember the cloves and nutmeg. Did vanilla used to be listed in the recipe card? I want to get it exactly as the other times I’ve made it! Thank you!
Hi Mollie! Yes, I just recently updated this pumpkin bread, adding more warm spices after reader feedback. I added a half teaspoon of cloves and 1/2 tsp nutmeg, but you could add more if you prefer (but you may want to tone down the cinnamon if you add more of the other spices).
You can look up old recipe by entering the URL on the internet archive link here.
Hi can I substitute granulated sugar with coconut sugar ?
Hi Cecily! I haven’t tested coconut sugar but generally it can be used as a substitute in most recipes. Let us know how it turns out if you try it.
I don’t have extra light olive oil can I use avocado oil or regular olive oil? 😁
You can use vegetable oil, or canola oil so the flavor won’t overpower the bread.
I made this recipe today and it is a keeper! I did teak it a bit added half butter and half coconut oil instead of the cup of oil and 3/4c of brown sugar plus 2 spoons full of honey, I will probably add more honey to substitute for some of the sugar next time for a healthier option.
But over all the loafs came out moist,soft and delicious! Thank you!
Made this and was delicious! Is this 271 kcal in 1/16 slices?
Hi Michelle! Thank you for sharing. Yes, that’s correct. The nutrition facts are for 1 slice.
These were delicious! The only things I changed were no eggs (one kid is allergic) and used 3T applesauce per egg (9T total), 1/4 teaspoon allspice instead of cloves bc I didn’t have any, added a teaspoon of vanilla and made them into muffins vs loaf bread. I baked 23-25minutes and it made ~16 muffins. Keeper recipe!!!
Thank you so much for sharing that with us, Haylee!
Hi Natasha,
Your pumpkin bread looks delish! Want to bake today but only have 9×5 loaf pans. Will they work?
Thank you, Barb
Hi Barb, it will work in a 9×5, but it will be a much shorter loaf and may need less bake time. I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
Making this recipe for bake sale. Can white lily all purpose flour be used in the recipe? Thank you.
Hi Jackie! I’m not familiar with that flower. I researched online and it sounds like it is finer in texture with lower protein content. This can affect baked goods so you’ll have to experiment with it.
so good, i made butternut squash purée instead by boiling it and it turned out so good and moist. I was worried for a bit because the batter tasted very oliv-y, but it wasn’t noticeable when it was baked up. rly good warm and toasted!
I noticed in the picture of the ingredients you show vanilla extract, however it is not included in the recipe. Do we use it?
Hi Nannette! I have this noted above:
“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.”
Delicious pumpkin bread! It is light and airy and just the right amount of spices! I added turbinado sugar on the top and some chopped walnuts. My husband, who doesn’t even like pumpkin anything, loves it, too! Great job! Thank you for the recipe! I will make this again!
I’m so excited to read this was a hit! Thank you for your wonderful review, Kristi!