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
Great recipe. I only changed the oil for melted butter. Still delicious and always rave reviews. I’ve added pecans, chocolate chips, raisins and walnuts. The possibilities are endless. My fave is chocolate chips and pecans. 😍
I think this recipe was awesome but 1 cup of oil was way too much for me. My bread did not cook even tho I cooked it for over an hour and covered with foil at the end bc it was burning. I couldn’t even cut slices. It was just a bunch of mush 🙁 I used almond flour and monk fruit but normally I can substitute it fine. Thank you so much and I will definitely use it again!
Just took them out of the oven. Smell delicious!! Can’t wait to try them in a bit!! Wish I could upload a picture of them. Will rate later.
Very simple to make and so delicious!! Really moist bread too
I’m glad you enjoyed it, Ursula!
I made this but used the gluten-free 1-to-1 flour and it came out great. Very moist and flavorful
That’s good to know, Anna! Thanks for sharing.
Fantastic recipe, not overly sweet, and perfect balance of spices. I received so many compliments for bringing this to thanksgiving! Thanks!
I’m so happy you enjoyed that. Thank you for sharing that wonderful review with us, MG!
Great recipe!! I halved the recipe to make 12 muffins. I baked at 350° for 20 minutes and they came out perfect.
loved it! Reduced sugar by 1/4 cup and it was still delicious. Used dark loaf, came out perfectly in 45 minutes.
Used apple sauce instead of oil and added a bit of vanilla and bread was amazing
hi leelee – did you use just 1 cup of applesauce
I Love this recipe 🥰… I wonder if I can use a 6″ round cake pan fot this instead the loaf 🤔…. It’s my baby 1st birthday and I gonna make pumpkin bread as 🎂 for He.
Hi Krizia! It would be fine to use another size/shape pan but I’m not sure how much batter you’ll need so you’ll have to experiment with it. Keep your eye on it in the oven since the baking time will likely change as well.
I always make one loaf for my wife with chocolate chips and one packed with raisins for myself. I hide my loaf from my wife because she likes raisins too!
This was amazing!! I used some of her suggestions. Baked it in a bundt pan (took 45 minutes). Added vanilla and a couple shakes of pumpkin pie spice. I didn’t use the nutmeg or clove (not a big fan of them so didn’t want the extra taste of those since I added pumpkin spice). For my oil I used avocado oil. It was sooooo moist!
Just made this pumpkin bread. House smells great. Both loaves turned out great. Very easy to make. Thank you
I bet the smell is wonderful! Thanks for sharing, Wendy!
Made it before with brown sugar since it was all I had, turned out great! Am wondering if the same recipe will hold up as cupcakes 🤔 any advice?
Great to hear that you loved it! I have another recipe that you can follow for Pumpkin Cupcakes I have not tested converting this recipe to cupcakes.
I can’t believe I haven’t reviewed this recipe when it’s been my favorite for a while now! Simply put it is the easiest and most moist and delicious recipe out there. I just made them again but I have old rusty looking pans so I line the pans instead of lightly grease and dust. Magnificent. Too bad I can’t post my picture. My son-in-law loves me all over again ( I packed him half a loaf, the one with walnuts on the top). Thank you Natasha!!
Tried for first time. The bread sunk in middle and didn’t rise for some reason. Is it possible to take to much moisture out of the pumpkin puree. I drained and pressed most of the moisture out. Or maybe I didn’t wait long enough for eggs to reach room temperature. Not sure
Hi Robin, I’m sorry to hear that. I haven’t had that happen before – it should dome nicely in the center. I wonder if your leavening might be expired?
This was so good!!!
I have a tiny oven so I baked one at a time, which was good, because I also used fresh pumpkin puree – and the water content was higher than it would have been in a can.
The first round deflated and it was an ultra-moist pound cake situation, toothpick test indicated it was baked through.
For the second round, I lowered the temperature to around 165°C (325°F?) and baked for 60 minutes and it evaporated more moisture and stayed fluffy. Nice 👍🏻
Thank you for sharing that with us, Jasmine!
Thanks for the info on using fresh puree! i will be trying this.
I’ve made this numerous times this Fall because it’s the most moist and most delicious we’ve tasted. I’ve used a number of different recipes in the past but am sticking with this. Easy and yummy!
I’m so happy you enjoyed that. Thank you for sharing that with us, Nancie!
Ended up making a trifle out of this bread because of the terrible consistency and presentation. Good flavor, just stuck to the pan (I’d recommend using parchment paper) and had ann unappealing appearance.
Hi Melissa! I’m sorry it didn’t work out for you. It surprises me that it would stick since the pans would be buttered and floured. The batter contains oil which also helps.
Today, I made this recipe for the third time. It was a hit the first time with my husband and in-laws, and I’m excited to make it again at Christmas when my parents come to visit.