This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor, spiced with warm cinnamon, cloves, and nutmeg. It’s quick to pull together (no mixer required!) with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.
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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. I honestly think it’s better than the famous Starbucks pumpkin bread.
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.
Pumpkin Bread Ingredients
It’s easy to whip up this delicious pumpkin bread with just a few pantry staples. 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.
- Baking Staples – all-purpose flour, baking powder, baking soda, sugar and salt give the pumpkin bread a soft crumb.
- Spices – cinnamon, cloves, nutmeg and vanilla 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.
- Eggs – room temperature, this helps the bread rise in the oven
- Oil – use neutral extra light olive oil, vegetable oil, or canola oil
- Pumpkin puree – Double-check you are getting pumpkin puree and NOT pumpkin pie mix. You can also use a well-drained homemade pumpkin puree.
- Optional Mix-Ins – add 1 cup of add-ins such as chocolate chips, nuts, dried cranberries, or chopped dates.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
- Mix Wet Ingredients: In a second bowl, whisk together pumpkin puree, oil, and eggs
- Combine and Bake: Whisk wet ingredients into dry ingredients, and then transfer to 2 buttered/ floured loaf pans, and bake.
Natashas 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.
How to Serve Pumpkin Bread
This sweet bread pairs perfectly with a cup of coffee, warm with butter, but here are some fun ways to keep this pumpkin bread exciting:
- Homemade Honey Butter
- Salted butter with a shake of pumpkin pie spice
- Glaze (see Maple-Glazed Cinnamon Rolls)
- Almond butter or peanut butter
- Cream cheese or whipped cream cheese
Make-Ahead
Similar to our other fan-favorite quick bread recipes, like our Banana Bread, Cranberry Bread, Cornbread, and Zucchini Bread, this pumpkin bread keeps really well:
- To store: Cover the bread in an airtight container or with plastic wrap, and it will stay moist for 3-5 days on the counter or refrigerator.
- Freezing: Wrap the 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.
Pumpkin Bread
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
- 1/4 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
- 1 tsp vanilla extract
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 1/4 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, pumpkin puree and vanilla.
- 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
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
- Roasted Pumpkin Seeds
Very good once you cut the sugar in half! No one needs that much sugar y’all, it detracts from the taste of the bread not to mention adds wildly unnecessary calories. Also cut the oil by 25% as the fresh pumpkin we used from the garden was plenty moist 🙂
Hi, I think those are great substitutions if you are looking to cut sugar and fat.
This recipe turned out great but i think i overbaked it.. My problem is that my loaf pans are too large. Could I bake this on a 13×9 pan and just decrease bake time or at least watch it so it doesn’t over cook?
Hi Jody! That will work, just keep an eye on it and check for doneness with a toothpick in the center.
My husband Sid best quick bread I’ve ever made. I did make some of the changes suggested in comments. I have larger bread pans (9 q/4 x 5 1/4) so I did one and a half times recipe. I doubled the spices except cinnamon and substituted dark brown sugar for 1/2 c of granulated sugar. I added toasted pecans to one of the loaves. So delicious.
Thabk you so much for sharing Peggy! I’m happy to know it was enjoyed!
Hi Natasha! Love all your recipes, many are on our dinner and desert rotation lol
Question, can I use avocado oil for this recipe? That’s all I have on hand.
Hi Yvonne! Yes, avocado oil works great too.
So good! I used your pumpkin puree recipe as well and put chocolate chips in the pumpkin bread. It was delicious! Thank you
Best Pumpkin Bread, or wait, should it be called Pound Cake, I’ve EVER had.
Black Teflon loaf pans.
I doubled all the spices, pumpkin pie spice included.
What I didn’t change, the amount of salt and the amount of cinnamon, because a little cinnamon goes a long way.
Big time winner in my book!!! Great job Natasha and Vanessa.
I’m so happy you enjoyed that. Thank you for sharing that with us, Paul!
Based on Vanessa’s review, I doubled all the spices. I figure the measurements that were used in the original recipe is good for one loaf at least. It’s baking now @ 350 for 50min in a dark Teflon baking pans the exact measurement for this recipe.
Stay tuned..
How do you think gluten free flour would work with this recipe?
Hi Nadia, I have not personally tried making a GF version of this but someone else in the comments shared this: “for those wondering if you can make this gluten-free, I swapped the flour out for a paleo flour blend of tapioca flour, almond flour, and coconut flour. Cup for cup. I also reduced the sugar to 3/4 cup and used maple sugar instead of white. I added 2 teaspoons of pumpkin pie spice and reduced the cinnamon to 1 tsp. I think adding just a dash/pinch of salt next time will enhance the flavors even more, but overall it turned out great!” I hope this is helpful.
So light and delicate! The texture is more like a cake than a heavy quick bread. I cut back 1/4 of the sugar and added a quick pour of Vermont maple syrup. Also threw in some walnuts and pepita seeds. This one’s a keeper for sure!
That sounds amazing, Jan! I love the idea of those additions.
Bland needs more Spices (cinnamon nutmeg cloves). I did use the pumpkin pie spice & canola oil.
This is so moist and light. I increased the spices slightly and both loaves were gone in 48 hrs.
That’s great to hear, Kirk! We love this recipe too. I’m glad it was a hit!
They turned out so great. So easy to put together. Added 1 tsp vanilla, 1 cup chopped walnuts. 1 cup sugar. So moist and delicious!! Thanks again Natasha.
You’re welcome! I’m so happy you enjoyed it, Nicki!
I need to cut back on the sugar, can I substitute 1/2 that amount with artificial sweetener?
If so, is the sweetener amount equal to regular sugar?
Hi Cheryl, I haven’t tested this recipe using a sugar replacement like splenda. I see in the comments my readers have mentioned using less sugar or some replacements, but I haven’t heard of the outcome or how it compares to the original. If you do experiment, please share with us how it goes!
I cut the sugar by 1/2 . Yea likley not as sweet but still great with a little butter toasted slice
My entire house smells amazing right now. I added a little extra cinnamon and also a pinch of ginger, excited to see how it comes out!
Ooh I love the idea of adding a pinch of ginger to the pumpkin bread.
Can’t wait for these to come out of oven! Thanks Natasha. I love your cookbook.
Making this recipe as we speak I got 6 mini loves at 8.30 oz in each pan
Absolutely can’t wait for them to come out of the oven
I haven’t made this yet, but can you substitute Greek yogurt for the oil? Do you know ratio amount? Trying to add protein to it! Love your recipes!
Hi Julie! I haven’t tested that substitution but it should work. I would use 3/4 cup Greek yogurt. The texture may be more dense since you’re adding more protein and reducing the fat.
It turned out delicious. Everyone loved it. Thank you
I’ve made this recipe as is and it comes out wonderful everytime! I’m not a huge fan of anything pumpkin other than a slice of pie after myThanksgiving meal, but I look forward to making this every year in the fall.
I make this every year. Best pumpkin bread recipe .
Make 2 loaves, I share with my neighbors.
The perfect bread to enjoy this time of year, Margaret!
I make this often. It is like cake. I love it! I use regular olive oil, half the cinnamon, no other spices and a tad less sugar. I slice and freeze. Take out a piece, zap in microwave and yum.