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
Easy recipe that makes a delicate and tasty bread. I used a baking spice mix that included mace along with two kinds of cinnamon, and the nutmeg and cloves, decreased the sugar by a quarter cup, and added a cup of chopped walnuts. A recipe worth keeping!
This is a winner. Everyone loves this bread. It is velvety smooth and the spices (I include the nutmeg and cloves) add a real warmth. I think the olive oil made it extra delicious. Yum yum.
This was fab! I started with another recipe and halfway through saw it needed instant vanilla pudding (!) so I switched over to this one. I ended up with 5 eggs, 1 cup granulated and 1/2 cup brown sugar, and 1/2 cup oil and 1/4 butter, then the measurements for this recipe for the remaining ingredients. It was the best pumpkin bread I’ve ever made. Granted, not exactly this recipe but extra credit for saving the day!
Taste like olive oil, probably vegetable oil would be better.
Hi Carol! Be sure to use “extra light olive oil” which is neutral in taste. Vegetable or canola oil works too.
I reduced sugar and fat by using a rounded half cup each sugar and Splenda. I used a scant half cup of oil and a half cup of applesauce. It was still plenty sweet enough and very moist. I bake quick breads in smaller loaf pans about 6″ x 3″. This batter fills 3 of these. Bake time is about 40 min. for these smaller loaves. Delicious!
Did not have enough bananas for bread , but had can of pumpkin. This was fantastic. Moist. Full of flavor. Loved it. I think my pans were larger than needed. Next time will make three loaves with double batch. I cut into small slices and froze. My husband loves to have one slice with coffee every morning. And so do I!
This is even better than pumpkin pie in bread form. I did use ground Cloves and Nutmeg and changed nothing, it’s perfect and delicious as is. I was getting tired of Banana bread and Zucchini bread and wanted to try something new, and I’m glad I did.
I look forward to trying some of your other creations. Thank you for sharing this recipe.
I make this recipe as is a lot. We love it and it always comes out perfect. I love all of your recipes and you are my go to for many things I cook. I even bought your cookbook for myself and my DIL. I was going to put up a picture but didn’t know how to show it on here. I just took 2 loaves out of the oven and the house smells amazing. Thank you Natasha!!!
Hi Sharon! Thank you so much for purchasing my cookbook. That means a lot to me. I’m glad you’re enjoying the recipes. I would love to see your results. Unfortunately you can’t post images here but you can tag me on Instagram or Facebook at #natashaskitchen.
Absolutely amazing…2nd time…added cranberries. Will keep this recipe for sure.
Thanks
So glad you enjoyed it carol!
Great recipe. Perfect as is. I make it time and time again, it’s so easy.
Lately I have switched out all the Cinnamon, Nutmeg & Cloves for Baharat (+ one more teaspoon of Baharat) plus add vanilla.
The taste and fragrance are incredible with those minor changes as well.
Delicious! I made with Keto Wheat Flour (King Arthur brand) subbed 1:1 and used the Lakanto Monkfruit, golden, sweetener which I reduced by 1/4 of a cup. The texture and moisture came out perfectly!!! Next time I will use the whole amount of sugar and increase the spices a bit.
How many mini loaves does a recipe make?
That would depend on your loaf pan size. Some of my viewers reported making 4-5 mini loafs and baking them from 25-30mins.
I made this exactly as directed and it was perfect. Very moist and was a big hit at our Christmas party. Oh, one change- I used all the batter in one light colored Ikea Bundt pan. I baked it 40 minutes. I will make this again, for sure.
This is an fantastic recipe. My grandson is a picky eater but he ate two loafs.
Can you substitute almond flour for ap flour?
I have not tested that but it should be fine I assume but you need to make some adjusments.
made it in 8 by 4 inch pan baked or 47 mins my gas oven used olive oil!
Turned out perfect just like the picture!
Thank you! This will be my go to recipe!
The taste as wonderful! But the loaves didn’t seem to rise much at all. Any suggestions? Maybe the eggs were too cold?
Hi Robin! Using room temperature eggs helps to get a proper emulsion without over mixing the batter which overall affect the texture and how it bakes. Did you use a larger pan by chance?
Did you make any substitutions or use a larger pan by chance? We use baking soda and baking powder so it shouldn’t be flat. Also be sure not to over-mix the batter, or else the bread could become tough.
I would also ensure your leaving agents are not expired or old. I hope that helps.
This was awesome. Frosted the bread with cream cheese frosting. Next time I will add raisins and walnuts
Sounds wonderful, Paula!
Easy to make. Tastes great. Made the bread with my son, then he and his brother ate a whole loaf the first day we made it. We followed the recipe exactly and then added a tsp and a half of vanilla extract to wet ingredients.
Very good, though I did make some changes. I swapped half the AP flour for whole wheat, and I only did 1/3 cup of oil. I replaced the remaining 2/3 cup with applesauce. I also reduced the sugar from 1 1/2 cups to 1 cup, and I went with half white sugar and half brown sugar. The bread came out delicious, and my family all agreed that we didn’t miss the richness from the extra oil or the sweetness from the extra sugar at all. It was plenty moist and sweet as it was. I think I ate 3/4 of the first loaf by myself! Yum!