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 & delicious. Smells and tastes like fall!!
It was so simple even with a two year old helper. It turned out moist and quite delicious.
Which bake setting and loaf size would you recommend on a bread machine?
Hi Nikki. I haven’t tested this in a bread machine. You may reference your manual to see if there is any information regarding this.
I’m making this recipe for the second time this week. I substituted 1/2 c unsweetened applesauce plus 1/2 c oil rather than a full cup of oil. So delicious. I’m never bothering another pumpkin bread recipe again. Can’t get any better than this.
Thank you so much for sharing that with me.
Do you know how that changes the nutritional values?
This pumpkin bread recipe is the best I’ve ever made delicious and so moist. So glad I found it.
made this for a 3rd time and everytime it hits. I add mini chocolate chips in and eat with my morning coffee
This recipe gets a 4/5 because I don’t think the cloves were needed. Nutmeg? Yes. Cinnamon? Obviously. Cloves? Meh. Other than the cloves, it turned out great.
Im not a fan of cloves at all, but I do feel like they’re needed to mimic pumpkin pie. I used less than half a teaspoon than what requires. Doesn’t overpower at all
Yesterday I baked a Candy Roaster squash so I could make some pumpkin bread and freeze the rest in 15 oz. Packages. I picked your recipe and I’m glad I did. It’s still warm and I’ve already eaten 3 pieces! It’s so fluffy. It’s not a heavy bread or at least mine isn’t. It’s so delicious and also not greasy. I made it as written except only one cup of sugar since candy roaster squash is sweet on its own. I saved your recipe so I could make this time and time again. I’m thinking x-mas gifts for neighnbors and friends! Thank you!
I can cook just about any meal but baking sweets has never been my thing and it never turns out well but this is FANTASTIC! It came out perfect!
Delicious! A perfect start to Pumpkin Season.
I substituted brown for granulated sugar and added vanilla. Such a rich flavor profile.
I just made this and IT IS ABSOLUTELY WONDERFUL! The only adjustment I made was half oil and half apple sauce. Baked 40 minutes in my oven. I added very finely cut walnuts to the top of one loaf. I might try pecans next time.
I’ve baked your carrot cake recipe last week and it was a hit, the best one by far, love ur recipes. I will be making the pumpkin next.
Thank you for your new Pumpkin Bread Recipe, I made it my from my pumpkin purée from Autumn. Your family is proud of you 💎
i made this recipe many times never fail.Am making it again this weekend.
Hi Idris, I’m so happy you love the pumpkin bread recipe!
This is perfect! Took one of the pans of bread to a neighbor. She is already asking for more. Made from my garden edible pumpkins. 🥳
That’s great, Karen! I bet using garden pumpkins added an amazing fresh flavor.
I saw there was a one- star review, but clearly that reviewer goofed somewhere along the way, because this was delightful. So moist and delicious! It was done after 50 minutes, and I baked it in stoneware pans.
Made one loaf today.. halved the recipe, added vanilla, walnuts… everyone loved it! Thank you for sharing the recipe! I can’t wait to make as gifts💝
I was disappointed. I found it bland and on the dry side. I even used extra cinnamon because I always like it, added vanilla extract and a half cup of orange juice. I’ll look for a different recipe.
Hi, normally this is a very soft and moist pumpkin bread. It sounds like it could have been overbaked if it was dry. If your oven runs hot, or if you are using convection oven settings, be sure to bake for less time or reduce the temp.
I will be making this recipe this week and I’m looking forward to it. Nattie’s mom put Orange juice in pumpkin bread?!? Is that a thing?
Hi Jennifer. I have never tried that, but I guess it’s a thing.
It was not “overbaked”. My oven is calibrated and I have not had this happen with any other food. I tested with a toothpick, it was still moist, I added only a few more minutes until it was dry. I just don’t like this recipe.
Thanks for following up. Overbaking is the typical culprit for a dry sweet bread, but also make sure to measure the ingredients correctly since an imbalance of wet to dry ingredients could also be a factor.
You changed the recipe so maybe that’s why it didn’t come out right..Orange juice in pumpkin bread???
It was bland! Adding cinnamon should not make it bland.
You took a picture of vanilla but you didn’t add it to the recipe?
Hi Liz, vanilla is optional here but a nice addition with the wet ingredients.
I baked this pumpkin bread yesterday and everyone loved it
They ate it all within an hour
That’s wonderful to hear, Sylvia!
Making this every weekend for my 85 year old father to enjoy with his coffee all week. Delicious!