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
I made these into muffins! Used fresh pumpkin from a small pie pumpkin I roasted yesterday. We don’t like things super sweet, so I cut the sugar to only 3/4 cup, and used 2 tsp of pumpkin pie spice instead of just cinnamon. I put chocolate chips in half of them and pecans in the other half. Baked at the same temperature as the bread recipe. It took 17 minutes before a toothpick came out clean. My gas oven usually takes longer to cook than other ovens.
That is nice! I’m glad you were able to make a muffins version of this recipe, thank you for sharing that with us!
I’m going to make this today, could I use a bundt pan instead of the 2 loaf pans?
Hi Kim, I haven’t tested that but it should work. This is the same base we use to make our popular pumpkin cake.
I was really excited for this recipe but it tastes like straight up oil Anyone else had this problem?? The recipe itself looks good so I’m not sure why it tastes like plain oil.
Hi Molly, make sure you don’t use flavored oil. Avoid extra virgin and go for an extra light olive oil instead.
Great recipe! I did make a few changes… 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!
Wonderful! Thank you so much for sharing some tips here with us, I’m sure a lot would love to try making a gluten-free version of this recipe too. We appreciate it!
I have a 9 x5 pan..can I double the recipe in one pan? What would be the temp? 350? How long?
Hi Cristina, I haven’t tested this in a 9×5 to advise. If you experiment I would love to know how you like that!
Great recipe, our new fav for pumpkin bread! Thank you
You’re welcome! I’m so happy you found a favorite on our site!
Can I use coconut flour instead of all purpose flour?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi Natasha, this looks yummy.
I am planning to halve the recipe and bake using one loaf pan. I am assuming I should keep the same time and temperature? Also question – can I use coconut oil or extra virgin olive oil? Or butter . Please let me know. As I do not have / use other oils. Thank you
Hi Anu, the bake time and temperature will be pretty close to the same. You might check it 5-10 minutes early. I haven’t tested with a different oils so I’m not sure how each of those would affect the outcome.
What if you only have pumkin pie and not puree can I still use it
Hi Sandra, I have not tested that to advise, if you happen to experiment I would love to know how you like that.
Will halving the recipe to make one loaf affect how the bread turns out?
Hi Ann, I haven’t tried halving this recipe but I bet it could work! If you experiment I would love to know how you like it.
Hi I see vanilla in pic of ing but I don’t see it in recipe ?
Hi Joan, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
I also used coconut oil, added walnuts, and exchanged some of the sugar for maple syrup. I chopped more walnuts and mixed with more maple syrup (just a little) to top the bread for a little crunchy sweet topping. In the oven now and smells great!
That’s so great! Thank you for sharing that with us Judy!
It needs salt. Bread tastes pretty bland but texture is nice. Will make again with addition of salt and more spices.
Hello Agness, thanks for your feedback. Feel free to adjust and add more seasoning according to your preference, yes you may definitely add more salt next time. Thanks for sharing!
Can I use 100% pure pumpkin instead of pumpkin purée?
Hi Elis, I have not tried that yet but others commented that they used pure pumpkin and the result was also great!
Did you know that Pumpkin Puree is just pure pumpkin. All it is, is a baked pumpkin that has been pureed, or mixed up til it’s all soft.
Good afternoon!! Made this recipe this morning and it didn’t rise! I was very disappointed! All my ingredients were fresh not stale so I am wondering what went wrong!?? I made lots of different kind of loafs and this never happened before. Anyone have an idea what could of gone wrong?
Hi Chantal, if there were no substitutions, I would check if the leavening is still active since that is what makes the recipe rise.
OH MY GOD THIS IS THE BEST PUMPKIN BREAD EVER !!!!!!!!!!!!!!!!!!!! MADE THIS RECIPEAND IT WAS A HUGE HIT !!!!!! THANK YOU FOR THIS RECIPE !
I’m so happy you loved the pumpkin bread recipe! It sounds like it’s become a new favorite for you.
Does this work for high altitude too? 5,288
Hi Marj, I haven’t had experience with adjusting for higher altitude. Most times our recipe comments will have tips from other readers.
This is an easy recipe. I added grated nutmeg, chopped pecans and dark chocolate pieces. Eat one, freeze one for later. Given that pumpkin is sold in larger cans in Canada I also froze the leftover for another day.
Nice addition to the recipe, thanks for sharing that with us. I’m so happy that you loved this bread!
I made these tonight and added pecans. Also used coconut oil. Yummy!
I’m so happy you enjoyed that Sherri! Thank you for this great feedback!
Great recipe and so easy to make. I just reduced the sugar a bit which I tend to do with a lot of baking recipes.
I’m so happy you enjoyed that.