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
Hi Natasha I follow on Facebook and I was lookin for a recipe for Pumpkin Bread I found your recipe and and making Pumpkin bread Right now I will let you know how it turns out! Oh and I live in Mexico and I can’t find anything pumpkin here, Mexico has a green pumpkin so that’s what I’m using.
I can’t wait to try it
Hi Rosie! Good luck with this recipe. I hope it’s wonderful. I’d love to hear how it turns out. 🙂
Ok so. I made a comment being “too much oil” but forgot it’s for two loaves. It’s good but not pumpkiney enough.
Hi Melody! I’m glad it turned out for you. We use this organic pumpkin puree HERE because it has great pumpkin flavor! You could also add additional spices if this is not flavorful enough.
The thing I added was tablespoon of pumpkin pie spice which I think is a necessity in this bread and it came out phenomenal but next time I will also add a teaspoon or two of vanilla
This is a great tasting and simple pumpkin bread. The recipe is a keeper.
Thank you, Linda!
Ok so I did not have extra virgin light olive oil and had to use canola. I’m afraid the canola oil is going to be too heavy and will overpower the taste. I thought one cup of oil was a lot. Is there anything else you can substitute instead? They’re still in the oven so we will see.
Happy baking!
Hi Melody! Canola or vegetable oil would be fine to replace with since it’s fairly neutral in taste but any other neutral flavor oil would be fine. I hope you love the results.
Sorry to say, for us the corn oil made it very bland and one cup overpowered the whole thing. My daughter did forget to put it in two pans, so that might of hurt it too. Just seemed like way too much oil. Ended up tasting like oil with a hint of pumpkin. We did add some extra pumpkin spice, but it just didn’t help. Maybe olive oil is better?
Hi Beth! Corn oil should be fairly neutral in flavor so that shouldn’t be the cause. This recipe does use a good amount of oil but we have not found it to be overpowering. Did you make any other changes? Also, view my tutorial on how to measure your ingredients correctly to ensure you are adding adequate amounts of flour and the other ingredients.
I made this recipe this morning.it smells wonderful.cant wait for it to cool. I added a caramel glaze. Pumpkin is such a favorite of the whole family. So easy to make too.
I’m so glad you enjoyed it, Sheila!
I made this recipe. It was very easy and smells wonderful. I added a caremel glaze. Waiting for it to cool.
I hope you love it, Sheila!
Made this recipe this morning.was very easy.. smells great.added a caramel glaze.
I’m so glad you enjoyed it, Sheila! Thank you for your great feedback!
Would extra virgin olive oil work, rather than light olive oil, and still have good result? Do have corn oil on hand. Family member allergic to soy so can’t use vegetable oil.
HI Desiree, I prefer extra light olive oil for baking because it doesn’t add any additional flavors. I’m not sure how the taste of extra virgin would affect the pumpkin bread so I can’t make that recommendation without testing first.
In the picture of ingredients it shows vanilla but not in recipe. Should it have vanilla?
Hi Adrianna, 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.
I just made this with and the honey butter, it is soooo soooo good! My daughter and I can’t stop eating them. I love love your recipes, so easy and delicious ! Thank you
You’re welcome! I’m so happy you enjoyed it, Claire!
Hi Natasha,
Love your recipes!! Do you think a cream cheese frosting would be ok on this bread?
Hi Jackie, the crumb is perfect – so soft and moist, and there’s no frosting required. The pumpkin flavor is also awesome! But, if that is your preference, and you happen to try it with a cream cheese frosting, I’d love to know how you like it.
This pumpkin bread looks amazing! Any chance you can share some low-carb, keto recipes?
Hi Gayle! We sure do! We have a Diet category under the Diet menu options on our blog! I recommend taking a look there for a diet-friendly recipe.
I made these today. I made a dozen muffins and a loaf. I added chocolate chips. Came out so amazing!!!!! Best pumpkin bread recipe.
Great to hear that you enjoyed this recipe!
Will the recipe work in a bundt pan rather than using two loaf pans?
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 always make this recipe in a bundt pan, it comes out amazing! Bake it at same temp and time. I just bought all the ingredients and plan to start baking tomorrow.
Thank you so much for sharing that with us, Natalie!
Is there a way to reduce this recipe for one loaf? I only have one loaf pan 😬
Hi Brittney, you can halve the recipe to make it in one loaf pan. I hope you love it.
So simple to make, my 10 & 7 year olds did it themselves. So very moist, light and fluffy. Not a spicy loaf but a perfect light pumpkin flavor.
Wow, that’s excellent! It’s great when kids are interested in cooking/baking too,
Could I replace the regular sugar for Splenda? Would it taste the same do you know. I have two type 1 diabetics in my house and i love baking but sometimes the texture isn’t the same.
Hi Avery, I honestly haven’t tested this recipe using splenda. If you do an experiment, please share with us how it goes!
I used olive oil which I always do for baking when possible, for health reasons. I only had EVO on hand and I did taste it some so next time I will go with extra light as recommended. The bread turned out perfectly in 55 minutes and was light and fluffy. I also added a couple scoops of chia seed. They don’t have much taste and add a lot of nutrients. I did think it was somewhat bland so Next time I plan to add some raisins and possibly some dry oats knowing this will change consistency and cooking time.
Sounds good, feel free to try that next time and update us on how it goes if you try another variety.
I’ve made this bread SO many times and it’s a favorite amongst my family and friends! Love ALL your recipes!
Hi Lisa, that’s great that this is now one of your favorite recipes! Thank you and I hope your family will love all the recipes that you will try for them.
I found the bread to be moist and a great consistency, but not a lot of flavor
Hi Becky, It may be the type of pumpkin used. You might try the Libbys brand which makes the most concentrated pumpkin which I think has the best flavor also.
Made the pumpkin bread this morning and is fabulous! Great recipe so thank you!
I did add some walnuts and just a pinch or two of nutmeg and tiny bit of cloves. My people love pumpkin bread.
I also recently made the chicken with fettuccine which was excellent!
That’s just awesome! Thank you for sharing your wonderful review, Kathleen!