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
Excellent! The pumpkin bread came out really most and is yummy yummy!
Natasha & Staff,
First thing, I’m making this bread this weekend for a family gathering. Second I feel a debt of gratitude to you because you share these wonderful recipes with us that are truly delicious and you make your videos fun to watch, and you explain why you’re doing it a certain way. I originally found you looking for how to prepare quinoa, after that I subscribed and the rest is history. I’m sorry if this isn’t the proper platform to express just how wonderful you and your staff are but I had to let you know. The recipes you share are warm, well thought out, and always have a dash of love cooked in. Thank you Natasha and all who help you behind the scenes to share your family dishes with the world! You are my absolute #1 food/recipe resource.
Your humor and positivity is not to be overlooked. Some of the dishes I’ve made from your recipes have made me a little star with family/friends. Many genuine thanks for your contributions.
Thank you so much for your thoughtful and kind message, DeEtta! We are so so happy to create and publish these recipe for this exact reason! Thank you so so much for your sweet message. You made my day!
Awe. How Sweet. We ALL should be giving a personal shout out to all of our favorite Dessert Creators that we love! Kudos to you DeEtta!
This recipe is Delicious, I’ve made dozens of pumpkin loaves, and this one is exceptional!
Any recipes for Borscht soup, or sauerkraut soup the old fashioned type
Hello Mary! Here’s my recipe for Classic Borscht. Hope you’ll love it!
I made this!!! Used real pumpkins not cans, it was delicious!! I made bites and bread. Bread had walnuts. Super moist! I wascso impresses with myself and everyone at work loved it.
Thx for a great recipe.
I substituted some items in this recipe. I used organic 100% oat flour instead of all purpose, and 1.5 cups of golden brown sugar instead of white sugar. I added one cup of chopped pecans and one cup of golden raisins. It was fabulous, and it was the first time I have used fresh pumpkin! Thanks for the original recipe.
I’m so glad you enjoyed it!
Thank you for sharing that with us, Debbie!
I just made this yesterday…for my neighbors. I can tell it will be moist. The only true disappointment was that it didn’t make a big loaf….making the two in th pan size requested. I think it would be better to make one loaf to have a decent size. I have no doubt ist will taste good …just sad for the size and how I will feel giving it. My Ingredients were fresh ..so no sure unless the loaves are intended to be small. Did don’t rise above the top of pans! I can sadly redo it because I need my eggs now for a Tres Leches!
You should be able to make two (8 1/2″ x 4 1/2″) loaves using this recipe. Were you able to use the same size of pans?
I made this recipe and used mini loaf pans and baked for 30 minutes. It made 4 loaves. Very tasty and moist. I will make it again. Thanks for sharing the recipe.
That’s wonderful, Barb! Thank you for sharing.
My husband loved the pumpkin bread I had e to
Make for hunting season
Can I bake these in cupcake tins so I can make them easier for teenagers breakfast
I think that would be fine. I also have this recipe for Pumpkin Cupcakes if you wanna try it instead.
Wish I had looked closer at the olive oil ingredient I used regular olive oil , and yes it’s terrible , strong smell and taste. I knew I should have used the vegetable oil . Oh well !!!
If I only have pumpkin spice how much would I use for this receipe?
Hi Debbie. I would add it to taste maybe start with 1 teaspoon and go from there.
If I use 1 tsp pumpkin pie spice, would I decrease the cinnamon amount?
Hi Nancy, you could decrease it to 1 tsp or leave it as is. It will just have a little more spice flavor.
Hi Natasha,
I just made this pumpkin bread.
I didn’t have to bread pans only one a bit larger. I did need to bake it longer. It turned out great! I did change a couple of things. I only had a half cup of olive oil. I didn’t want to go to the store so the other half cup was coconut oil. I added a smidge more cloves and nutmeg and added a couple of shakes of ginger. I will definitely make this again. This one is going to church with me tomorrow.
Thank you so much for sharing that with me, Debbie! I’m so glad it still worked out well in a larger pan!
Delicioso!!
I added, vanilla, walnuts,chocchips, hand- full of fresh cranberries.
Tender, moist, tasty! Hit all the taste buds….!!
Giving one to friends recouping from covid….😏
I’m so glad you enjoyed it, Sharon!
Your recipes are common sense I don’t have to go out when I have a pantry 99% of the items when I use your recipes! Thank you for sending in my email now
I’m so happy to hear this feedback, Sandy! Thank you!
Hi Natasha,
I have a couple of questions.
I only have one loaf pan, what other size baking dish can I use?
Also, I only have 1/2 cup of extra virgin olive oil. Can I use 1/2 coconut oil to make one cup? I’m trying not to make a trip to the store. I’m taking this to church tomorrow. This sounds amazing and I Love pumpkin everything. Lol
Thank you, Debbie
Hi Debbie! Without testing this in different pans, I’m not sure which sizes would fit the batter so you’d have to experiment with it and adjust the baking time as needed.
Regarding the oil, I used “light” olive oil which is neutral in taste, not extra virgin. If you use this, it will leave behind a strong and unpleasant flavor.
Replacing with equal parts coconut oil should be fine.
Made it last weekend,was a hit.Give one to my sister.Will make it again.
I’m so happy you enjoyed that, Edris!
Natasha’s, u r the real deal…..love your recipes, ideas, common sense!
Thank you, Sharon!
This recipe sounds great and I’m sure I will love it.
Hi Lori! Let us know what you think.
This was so good! Very moist and flavorful.
I added walnuts and chocolate chips to one of the loaves😋