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
Good evening Natasha, I made your Pumpkin Bread, it is very delicious, I treated it to my family and friends, they asked for a recipe, thank you very much 🙂
Hello Manana, that is so wonderful to hear!
If I use homemade pumpkin purée, how much cups do I need for this recipe?
Hi Val, I imagine it would be the same amount.
So delicious, so moist.. the recipe is just perfect! Thank you Natasha ❤️❤️
You are most welcome, Lina. Thank you too for your awesome feedback!
Looks yummy, can’t wait to try it. If I had to make this gluten free.. would you have a recommendation on a suitable ratio..
Assuming if I use whole wheat I can sub 1:1
Hi Smita, 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!”
Yummy! I made this on a whim today after seeing it posted somewhere. Beautiful firm texture, perfect amount of sweetness and classic fall pumpkin flavor! I used pumpkin spice along with cinnamon for the spices (1 t each). I opted to top mine with cinnamon butter (just mixed some cinnamon with softened butter), then topped that with toasted chopped pecans! Oh my! Another great recipe, Natasha!
Hello Vicky, so great to read your comments and feedback. I’m so glad you loved this pumpkin bread! Thanks for your awsome review too, we appreciate it.
Hi Natasha love all your recipes. So excited to try this AND feeling adventurous enough to add cranberries!:)
Any preference to dry, fresh or frozen?
Sounds like a great plan, please share with us how it goes. I always prefer using fresh but other options that you mentioned will work great too!
I used butternut squash so good
So great to hear that!
Doubled the recipe, used 4 heaping teaspoons of pumpkin pie spice, added 2 tablespoons of vanilla extract, also about 1.5 cups of walnuts. Put them in 2-9×5 pans plus a 8×4 pan. Was just enough mixture for each. Did a pumpkin pie spice sugar sprinkle and walnuts over the top. Amazing recipe! Way better than banana bread!!
Super awesome! Thank you for sharing your experience making this recipe, Elizabeth. So helpful, we appreciate it!
I don’t have any those oils just canola, will work with canola?
Hi Diana, yes that would work too.
Can you double the recipe? I want to fit it into 2 9×5 pans and an 8×4. I made it the first time and split it between 2 9×5 and they were like mini cakes. But sooo good! Added extra spices.
Hi Elizabeth! Yes, doubling the recipe should work great!
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Hi! Can I use canola oil instead of vegetable oil?
I imagine that should work too.
I made this with chocolate chips and it came out sooo delicious! There will be a lot more pumpkin bread made this season alone.
I’m so happy you enjoyed this recipe, Jane!
This recipe is super easy and delicious! It’s great for a mom with a 4 month old to throw in quickly and heat up the house on a cold fall morning.
Because I am breast feeding I added a few heaping scoops of ground flax seed. Chia seeds, half a cup of oatmeal, and some chocolate chips into the mid to help aid in milk production.
I check on it at 45 min and then sprinkle more oats and chias to toast on the top.
Yum! That sounds delicious! Thank you for sharing this with me!
Hi Natasha!I recently made your chocolate chip banana bread and it was amazing! I was wondering if I can make this recipe with butter instead of oil. I don’t have any oil in my house, but I do have a lot of butter.
Thanks!
Hi Lori, I”m so glad you loved our banana bread. I haven’t tested this with butter so I can’t say for sure how that would affect the outcome.
For years I‘be been substituting applesauce for the same amount of oil in quick bread . You don’t taste the applesauce.
This is fantastic! I had enough for one loaf in my 9×5 pan plus some leftover batter, so I baked what was left in a donut pan. (It made 5 “regular-sized” donuts.) When they were done, I removed from the pan and rolled in cinnamon sugar. It was a delicious breakfast treat!
Love it! Thank you for your awesome feedback, Sara. We appreciate your perfect rating!
I’d like it to be a fuller flavor with more spice and just a tad sweeter. Not bad but not my favorite. Easy to make though!
Hi Sara, we find dessert more enjoyable when it’s not overly sweet but you can definitely adjust sugar and spice to taste.
Delicious!!!!!!!! I am NEVER going back to the store pumpkin bread!!! Recommend this 100,000,000%!
That’s just awesome! It sounds like you found a new favorite!
Yep, thank you so much! I can’t wait to make another one for thanksgiving!
You’re welcome!
Hey Natasha, This looks delicious!!! Have you ever done this with a swirl of cream cheese through it?
Hello Deb, I have not tried that yet but I think that’s a good idea. If you give it a try, please share with us how it goes.
Hi Natasha, I “love” watching your videos on Facebook. You are such a pleasure to watch, your smile is so genuine. I just tried your Pumpkin Bread recipe (added cranberries & chopped pecans) so good that my husband had several pieces (which he rarely does) saying how good each piece was! Thank you for sharing your amazing recipes.
My pleasure, Deb. I am so happy to read your good comments and feedback. Thank you for sharing!
Easy and delicious says it all.
Isn’t it the best! Thank you for sharing that Vicki!
Easy and delicious!
Thanks, Barb!
Agreed!