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
Does this recipe need vanilla? In the picture of ingredients there is vanilla, but not in the recipe itself.
Hi Niki, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
Just made this!! Thank you Natasha! Perfection!! I’ve made some other loaf pan recipes & so disappointed when following exactly & poof, it sinks! I’m an experienced baker (an RN that’s been told to quit nursing & open a bake shop!) & I have had success with your recipes, unlike some others!! Thnx again & keep up your Talent of sharing!
Hello Donnamarie, I am so happy to hear that you have been enjoying my recipes. Thank you so much for sharing that with us!
Just made this, getting 4 mini loaves. I added chopped walnuts. Natasha, in a different video you wore a glove while grating on bock grater. I need that!😀. Couldn’t find it in your store. Can you give me the link? Love your recipes
Hi Suzette, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I love all your recipes it inspired me to do more in the kitchen.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
I didn’t see any salt for this recipe. Is that by choice or not?
Hello Carol, it is just by choice but yes, you may definitely add salt to this recipe.
I enjoy all the presentations you make smile. Pumpkin bread to share with neighbors
Aww! I’m so glad! Thank you for sharing that wonderful review with me!
My family loved this, and I loved it more for its simple prep! I baked and pureed the pumpkin so I was a bit anxious that it might turn out denser, not an issue at all! Beautifully light and moist, so delicious. Thanks! Your fan in Honduras!
That’s just awesome, Gabriela! Thank you so much for sharing that with me!
I love all your recipes 😃Thank you Natasha!
Thank you so much, Maria. It is my pleasure to be able to help provide you with good recipes that you can try!
Hi Natasha,
I’m going to be using (7) 5″ length x 3″ width x 2″ depth ceramic baking dishes. Is there anything I should do differently with the recipe. Also, how much should I put into each dish.
Thank you,
Chris
Hi Christine, I haven’t tested it that way so you will have to estimate and I’m not sure that one recipe will fill all of them, but it’s worth experimenting with. You might just divide it evenly on the first go around and adjust the bake time since they are smaller and will bake up faster.
Recipe was awesome! Only had extra virgin olive oil and worried that the flavor would be too strong so I only did 1/2 cup and added 1/2 melted butter. Also added a tsp pumpkin spice. Turned out great!
Glad to hear that, Nikki! 🙂
Hi Natasha
I made the pumpkin bread yesterday and I’m not sure what went wrong but my loaves stayed flat. I double checked all my ingredients and can’t figure out what went wrong but it tastes like pumpkin sugar
Any advice I’d like to try again
Thanks Happy Thanksgiving
Hi Nancy, If the pumpkin bread deflated or wasn’t as tall, it could be due to using a larger sized bread pan, which would cause the dough to spread more and rise less. I would also recommend making sure your baking powder and soda are not expired.
Hi Nancy, you might double-check that your leavening is still active. It’s unusual that it wouldn’t rise when making this per the recipe.
You are so sweet to respond today. Thank you. You hit the nail on the head My loaf pans are bigger and I’m looking at my baking powder and it expired last year.
Lesson learned! Thank you again and Happy Thanksgiving
I love your recipes and look forward to a book
I’m so glad that was helpful and no problem – I feel that is my responsibility to help people at the busiest time of year. Everyone is cooking today and I am fielding questions as best I can as they come in. Happy Thanksgiving!
Hi! I want to try and bake muffins instead of pumpkin loaves . Was wondering is that should work and how long to bake them . Thanks !
Hi Bracha, I have not tested this before but here is what one of our readers wrote: “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.” I hope that helps
If I want just one loaf of pumpkin bread , will the amount of the ingredients be the same ?
Hi, yes that should work. If you click on the servings in the recipe card, you can scale the list of ingredients down which may help you.
So simple to make and very tasty!
I’m so happy you enjoyed that!
This recipe was great! My bread came out light and moist. I added white raisins and felt they were a good addition. Very pleased with the outcome!
That’s just awesome, Marcie! Thank you so much for sharing that with me!
Hi natasha, I really hope you’d make lemon pound cake. I always wanted to make one for my family. Please? Your page is one of our trusted recipe for baking btw.
Hello Jem, thank you for suggesting that recipe to us. I’ll make sure to make a note of this!
Very good recipe. Bread was super moist and so easy to make. It’s a keeper.
Thank you for your good comments and feedback, Patty!
hi Great recipe! I added 1 cup of oatmeal and 1 cup of flour instead of the 2 cups of flour and subsituded the oil with applesauce..just to make it healthier
What a nice alternative, thank you for sharing that with us. I’m sure a lot here would like to try this healthier version too!
I made this bread today and it turned out great! I even substituted a tiny amount (only 1/4 cup) of whole wheat flour for the all-purpose flour as an experiment. Next time I may substitute a little bit more.
I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is a very useful info!
I’m glad it turned out well. Thanks for sharing that with us, Jeannie. That is very useful info!
After reading the reviews, I did add some salt and more spices, first time ever making pumpkin bread and it was PERFECT!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi! Do you think I need to adjust for altitude and add more liquid? (How much?) or adjust bake time. I made your chocolate cupcakes a couple weeks ago and they came out dry. Hoping to avoid dry pumpkin bread. (I made your pumpkin cheesecake into cupcakes and those were fantastic!)
Hi Jennifer, I haven’t had experience with adjusting for a higher altitude. Most times, our recipe comments will have tips from other readers.
I added two more tbsp of oil and some dried cranberries and walnuts. It was amazing. It seemed to get even more moist as the days went by. I think I’ll add a pinch of salt next time to enhance the flavors. Two thumbs up.
I’m so happy to hear that! Thank you for sharing your great review!