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
I want to bake this bread but with lesser sweetness. Could you please suggest how much sugar to add and still get the softness. Does the amount of sugar used changes the softness or moust factor of the bread.
Hi Ram, I haven’t experimented on adjusting the sweetness level to advise. I recommend checking the comments section at the bottom of the written recipe if others have shared their experience making that.
I always cut sugar in half in all recipes and all my baked goods come out great.
I would like to try this recipe can I use pumpkin pie filling instead of pumpkin purée?
I have not had a chance to test that out yet but I think it may work as long as you watch the sugar content and adjust the sugar in the recipe accordingly.
Love all of your recipes!! The pumpkin bread is delicious. Very moist. Although, I did use only 1 cup of sugar. Added 1 tablespoon of pumpkin spice and pecans. Came out great. Everyone loved it. My go to recipe for pumpkin bread.
Good to know that this is now your go-to recipe!
Do you think i could make pumpkin bread with GF flour? I have celiac’s disease so everything must be GF. The receipe looks so good & so easy i just want to try it with gf flour.. your thoughts ???
Thank you.
Hi Joanne, I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten free yet.
Yes! You can! Just check the label to see if the gluten flour you choose needs xanthan gum or guar gum added, otherwise there are many now where you don’t need to add it though. King Arthur Gluten Free flour is a good one!
I want to try GF version too. Pls let me know how it went. Thanks.
Just made it last night… It was very simple yet yummmm 🤤 tanxxx for the recipe 🎃🍁
You are very welcome and thank you for the nice feedback 🥰
I love all your receipes
How can I eliminate the sugar?
Can o replace with honey?
Hi Sandy, I haven’t tried that yet to advise although we already serve this with Honey Butter so I recommend using refined sugar.
Question— can u ship pumpkin bread in the mail
Hi Theresa, I havne’t tried it myself to advise on it working out or how to ship. It is sturdy bread so that it may work.
I was wondering if I could make muffins using this recipe. If so, how long do you think they should bake? Thanks for all your wonderful recipes, keep ’em coming!
Hi Sharon, I haven’t tested that myself but a few of my readers reported great results trying that!
Hello there Natasha! I made this today into mini loaves. I added 1 tsp of salt, nutmeg, ginger powder and 2 tbsp of fresh finely chopped ginger root. I also used a roasted and pureed pumpkin. Sublime!!
Thank you for your delicious and simple recipes. I enjoy your YouTube channel!
Hi Beverly! I’m so happy you’re enjoying my recipes and videos! Thank you for your lovely review!
This is now my go-to for pumpkin bread – I was never too happy with others I have tried. Full disclosure: I used pureed butternut squash because we still have an abundance from our harvest last fall. Also works well in the pumpkin pie recipe!
That’s so great! It sounds like you have a new favorite, Catherine!
Hi Natasha!!
I made the mix and divided it in to one small loaf pan and 12 muffins. However, they are coming out greasy. I used 1 cup of canola oil. Could that be the problem? How much should I be adding to the recipe? Thanks!!
Hi Kim, hmm, I haven’t had that experience; one cup of canola oil should work great for this recipe. WAs anything else possible altered or less of a dry ingredient added to this recipe?
I love the bread!! I’m wondering, though, how to make it with honey instead of refined sugar. Thank you Natasha
Hi Patty, I haven’t tried that yet to advise although we already serve this with Honey Butter so I recommend using refined sugar.
Hi
Can I cut the sugar down. Maybe use a substitute ?
Hi Noree, we find dessert more enjoyable when it’s not overly sweet, but you can definitely adjust sugar and spice to taste.
Banana bread bananas are too yellow. They are sweeter and juicier when they are black
This recipe is missing 1/2 tsp. each salt, nutmeg and ginger. I made it and it was missing something and figured it needed some more spice. Very moist.
Thank you for sharing that feedback with us, Kenneth!
love it every time, a very easy to make recipe.
Thank you for your good comments, Mirna!
I have just made this bread and its outstanding
I’m so glad you enjoyed this recipe!
Hi I love your pumpkin bread recipe. I have made it twice !! I want to make it in the mini loaf pans that are about 5 3/4 x 3 1/3 should I shorten the baking time ?
Hi Terry, I’m so glad you enjoyed that! Yes, you will likely need to shorten the back time.
Yes typically if you are using a smaller or more shallow pan, you should shorten the cooking time by 5-15 min, test with a toothpick or butter knife.
Can I make this recipe in a bundt pan?
Hi Shelley, I haven’t tested this in a bundt pan to advise. I looked through the comments and didn’t see any feedback on that either. If you experiment, let me know how you liked the recipe.
Hi I really want to make this but I do not have an 81/2 x 4 1/2 inch pan. Would you recommend using 8 x 3 1/2 or 7×4 inch pans? or could i put all the batter into a casserole dish?
Hi Laura, those pans hold the same amount of volume, so either of them would work, but I worry since they are small that this bread will overpower the pan. I would recommend not overfilling it, allowing for the bread to rise while baking.
Oh this is a delicious squash bread recipe!
It is moist and light and serves well with coffee in the morning.
Isn’t it the best! I’m so glad you enjoyed this recipe!