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
This recipe is always a hit with my family, I have made it many times…and am making it as i type this message! Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Natasha, I’ve made this recipe into mini loaves many times and they’re always a hit.
Now I’d like to try it in a 10 inch bundt pan for the holidays. Will this batter amount produce a tall bundt cake or must I increase the recipe by half, so 3 cups of flour etc? Thank you!
Great to hear that it is always a hit, Beverly. 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 Natasha, i tried this pumpkin bread . Although, i had reduced sugar by 1/4 cup. I found it a bit too sweet. It turned out really moist and soft It is an amazing bread. Loved it .
Thanks for your comments and feedback, Rhea.
Natasha, can I bake this bread in a 10-inch bundt pan and will this batch amount fill the pan? Or will I have to double the recipe? Thanks so much.
Beverly
Hi Beverly, 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.
I just wanted to let you know this was a the best pumpkin bread. I wasn’t sure about the spices, but just as your recipe only using cinnamon was still great. I seen other breads using other spices, and I did not want to chance it. I made two loaves, gave one to my dad (98 yrs. old) he really enjoyed it.
I’m really happy to hear that, Terry. Thank you for the wonderful comments and feedback!
I hate to give this rating because all the recipes I have made with yours were hits with my family. Being that my kids love everything pumpkin, we found this recipe to be bland. It was a surprise to me. I looked at the recipe to make sure I didn’t forget something. I’m so sorry but I was hoping that you can give me some tips to make it tasty.
Hi Katerina, this is normally very moist and flavorful – did you possibly make any substitutions or use a different type of (less concentrated) pumpkin puree?
I used exactly what the recipe called for. I used Libby’s pumpkin purée. I saw that you have used that with other recipes.
I only needed one loaf so I cut the recipe in half. It turned out very soft and tasted good, but a little bit bland so I added a vanilla glaze to the top and it was very good! Next time I will try to add a little pumpkin pie spice and see how it turns out. But the level of moisture that this has is so perfect! I will add it to the recipe box!
Thank you so much for sharing that with me, Sarah!
This is good buy way way too much cinnamon. 1 tsp is enough with a little nutmeg and or allspice or cloves. I love all your recipes but if the cinnamon is adjusted…this is a winner.
I’m so glad this was a hit, Nancy! Thank you so much for sharing that with me.
Hi Natasha! Thank you so much for sharing your recipes! I also follow you on YouTube! For this recipe, how many days can the bread survive at room temperature? I’m planning on sending a few loaves to family members and it usually takes 3 to 4 days for them to get it. I want to make sure is not going to go bad if I send it. Thank you in advance for your guidance! PS- Could I add cinnamon chips to the recipe?
Hi L, Pumpkin Bread should stay good at room temperature for up to five days. After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life. In the freezer, it’s good for 3 months. I hope you love this recipe.
It was nice… but I didn’t really have that “pumpkin” flavor like I do with Starbucks Pumpkin Loaf. Could I add more pumpkin and still have a moist, high flavor bread?
I haven’t experimented on that yet to advise. If you try that, please share with us how it turns out.
I think instead of using 2 teas of cinnamon, it only needs one teas + 2 teas of pumpkin pie spice. (Not more pumpkin puree).
Are there any Pumpkin cookie recipes out there. I have found and made some on other sites but they come out to soft.
Hello Bev, I don’t have a pumpkin cookie recipe yet but thanks for the idea and suggestion. I’ll try to add that to our list.
I thought there was vanilla ext in this bread, I saw your ing list and it was there. It is not in the recipe though.
Hi Bev, please see the note that the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking. We don’t have it in the ingredient list or recipe otherwise. I hope this helps.
Hi Natasha, I love all you receipe’s & advice. So I have to use GF flour because I have celiac’s disease my question is can i just swap out the 1 1/2 cups of reg flour for GF flour & follow everything else the same way? Uuuuuggggg celiac’s SUCKS big time lol….. Thank you!!
Joanne
HI Joanne, I personally have not tried this with GF (Gluten free) flour, but one of my readers reported the following: “I used GF flour and instead of sugar I used maple syrup. Best Pumpkin bread ever!!!” I hope that his helpful to you and I’m sorry you are dealing with celiac. That sounds awful.
Hey, have you experimented with a eggless recipe for this pumpkin bread?
Hi Neisha, I haven’t experimented on that yet but let’s see if others can share their experience.
This looks amazing!!
I’m trying to eliminate gluten, can i use an alternative to the the all purpose flour?
I LOVE seeing your videos and I bought that immersion blender with the whisk and foamer attachments, LOVE it!! Thank you!
Hi Stefanie! I hope you get to try this soon! 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.
I love your recipes. I save so many and they come out beautifully! Thank you!
Thank you for that wonderful compliment, Maria! I’m so happy you’re enjoying my recipes!
Light, delicious and so easy to throw together! Thanks for yet another 5* recipe.
You’re welcome, Carol! I’m so happy you found another new favorite!
Love you and recipes. But, the pumpkin bread , no spices? I found a recipe that says it’s better than Starbucks. It is the best. Everyone went nuts over it. Check it out. Love you, think you’re great.
Thank you so much for sharing that with me.
HI Natasha
I came across this recipe and others while searching and decided to follow yours. Other recipes called for nutmeg, brown sugar etc, so I decided to exchange 1/2 cup of white sugar with light brown sugar and added a 1/2 tsp of pumpkin spice. Even with the addition of the pumpkin spice, it seems a little bland. Other than that, your recipe was easy to follow and the loaves came out perfect!
Thanks for sharing that with us Nancy. I haven’t experimented on that yet to advise but thanks for letting us know.
i made it and it didn’t rise at all!!
i used 2 tsp of baking powder and 1 tsp of baking soda.
which i thought doesn’t make sense – but i did it anyway.
SO dissappointing….
what could i have done wrong…i baked the choc chip cookies immediately after and everything rose there…
so no old soda or powder
Hi Heidi, I’m sorry to hear that. This is a popular recipe on my blog and I use this same base to make pumpkin cake and pumpkin cupcakes. I have never had that issue so I’m not sure why that would be unless something else was substituted?
Hi Natasha if I have only one loaf pan to do yr pumpkin bread can I still do this recipe Thanku
I follow u and I get emails from yr recipe
Hi Lucia, you could turn the second one into cupcakes. See our pumpkin cupcakes recipe for inspiration. It’s the same base.