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.
This post may contain affiliate links. Read my disclosure policy.
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
I have a 5×9 loaf pan. Would that work with this recipe? And can you simply cut the recipe in half to make 1 loaf?
Hi Donna, yes, you can change the number of servings at the top of the recipe card. Cutting the recipe in half for one loaf.
I love this recipe! It’s rainy today and the house smells wonderful. My kids love it when I make this pumpkin bread.
So moist even in muffin form! I would totally make theses again! So delicious with cream cheese maple icing
I really like this recipe, it’s fast to put together and a staple for fall baking. I use a lot of your recipes…..and now I have my daughter using your recipes also!!!!
That’s so great to hear, Michelle! Thanks so much for sharing.
Hi Natasha!
My family loves this recipe but today I forgot the vanilla. How much will it affect the flavor? Thoughts? Should I make a glaze for the top?
Thank you so much for this great recipe!!!
Hi Amber! It may be fine without too. It has flavor from the spices which will help cover up the missing vanilla. A glaze on top of this would be yummy too. You may test it and see what you think without the glaze first.
BEST THING I’VE BAKED IN YEARS!!! YUMMY YUMMY YUMMY
Hi Natasha,
Will this recipe work with a bundt cake pan?
Hi Fify! This is what one of my viewers said: “I used all the batter in one light colored Ikea Bundt pan. I baked it 40 minutes. I will make this again, for sure.”
Can you use melted butter in place of oil? Thank you for the recipe!
Hi Janet! That can work, but it will be more dense. The oil really makes it moist.
Recipe was easy. Note: I used part brown sugar. Not sure whether that or not greasing the pans enough, but they did not turn out of the pan in one piece.
Turned out great! I used my homemade pumpkin purée and didn’t have enough right in the middle of it so I had to add 1/2 cup of drained crushed pineapple then I was really worried cause it smelled like black licorice 🤮 after adding it, but it baked beautifully couldn’t even tell. I did opt for your extra spice and glad I did! This is a keeper. Ty Ty
Hi, I don’t have Extralight olive oil. Can I use Regularextra-virgin olive oil
Hi Kathleen. Extra light olive oil is neutral in taste. You can use another flavorless oil like canola, vegetable oil, avocado, etc.
I would not use extra virgin olive oil since the taste will come through and not be pleasant.
Yet another delicious, failproof recipe from you!♥️
Just made the two pumpkins loaves this evening. Perfect. I used a fresh pumpkin which I roasted yesterday. I sprinkled pepitas seeds on the top prior to baking. Pretty presentation for a delicious bread. Thank you Natasha.
Natasha,
I made your Pumpkin bread this afternoon and I added one cup of chocolate chips. I made two loaves, one is going to a very sweet neighbor. It was absolutely delicious.
I also made your banana bread a few days ago and added chocolate chips. My grandson said it was the best banana bread he had ever had.
Thank-you Natasha for the fabulous recipes. I also love your cookbook!
Keep up the great work, we wives, mothers and grandmothers appreciate you!
You’re very welcome, Ann! I’m so happy you loved it. I appreciate your thoughtful comment.
Hi Natasha,
Do you think these will transfer well into muffins? I’m always looking for easy snacks for my toddler.
Hi Emily, I haven’t tried this as muffins, but here’s what one of my readers wrote:“! I made three mini bread loaves and 11 muffins, baked at same temp, muffins were done in 25 minutes and loaves were done in 30. Also used Avocado Oil as that is what I had on hand and added a bit of all spice and some dark chocolate chips. This recipe is a keeper!” I hope that helps.
Yes – I baked a loaf and 16 muffins this morning and they are fabulous. The only thing I did differently is i added a few finely chopped pecans to the batter and once out of the oven i topped them all with homemade apple butter.
Great recipe! I’ve tried it now with 2 different batches (on with an additional egg- reasoning that maybe my european eggs are not the same size as the ones used for the recipe) and somehow i can’t get it to bake within the time you recommend, but at 70-75 minutes and leaving it to cool for a bit in the oven, they are grand everytime!
Hi Jezebel! Every oven bakes differently so one thing that I recommend to all of my viewers is an internal oven thermometer (affiliate link). This will verify your oven reached the correct temperature before you start baking. Also- the type of pan can affect how it bakes too.
Hi Natasha –
I can’t figure out what I did wrong! I measured the ingredients carefully, had the eggs at room temperature, didn’t overmix, and used two loaf pans. I did add a cup of chocolate chips. What I got was two non-rising, very dark, very oily, mushy loaves. They are still cooling but I do not think they are going to be edible. Since I enjoy baking, I am very sad. Any thoughts as to what may have happened?
Hi Jane! That’s frustrating, so sorry to hear that. Did you use both baking soda and baking powder? Check to make sure they are not old or expired. Also- the oven needs to be fully preheated for them to properly rise. I like to use an internal oven thermometer (affiliate link) to make sure my oven has reached temperature.
Hi, thanks for the speedy reply! The baking soda and baking powder were ok. Thinking back on my movements, it’s possible that I left out one cup of flour! 😟 I will try again!
Hi Natasha. No Baking Soda. Any suggestions?
Hi Bri! The combination of both really helps this bread rise and have the right texture. You could try adding 1/2 teaspoon more baking powder instead.
I did not read that you had to use 2 loaf pans. I put it in one loaf pan as I do same for banana bread. I baked for 1 hour and 20 minutes with the toothpick coming out clear. But when I cut the bread it looked raw inside. It was so disappointing. I was surprised putting it in one loaf and baking longer would not bake it through.
Hi Helen. I’m so sorry to hear that. I tried to be very clear in the instructions. It’s mentioned at the very top of the recipe card that it makes two loaves, but then also referenced preparing your two loaf pans and dividing the batter evenly between your two loaf pans in the written instructions of the recipe card. I always recommend reading through the whole recipe beforehand to avoid errors such as this.
In the future, if you’d like to cut the recipe in half, just change the number of servings at the very top of the recipe card and it will convert the ingredient list for you.
I’d like to make 4 small loaves to give as gifts. Would that work with this recipe?
Hi Nancy! That should work fine. Watch them in the oven since they will bake faster.