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 – My bread did not “brown” on the top and it was undercooked even though a toothpick came out clean when testing. I made 4 mini loaves so I know they baked long enough. Any hints? Flavor was great – but I did add vanilla. Noticed all the comments about the “salt” – and I was surprised at the the recipe not having any – but I followed the recipe. Hubby was happy with results. I was wondering if it might have something to do with how much oil is in the recipe that made it too moist. Would love any feedback. Love your recipes!
Hi Charlene, I’ve had several people report good results making mini pumpkin bread loaves out of this recipe, and one person mentioned baking for 25 minutes but that could vary depending on their loaf size compared to yours. They didn’t specify the exact size.
Super excited to make this bread. But my question is. I have a slightly larger loaf pan. It’s 9x 5. Your recipe calls for the smaller pan 8 x 5. If using the larger pan that I have. Would I still have to double the recipe to fill the larger pan. Your recipe makes 2, 8×5. Thanks in advance
Hi LuAnn, You should still be able to use this recipe with the larger loaf pan. If you double the recipe, I think it will be too much batter. You will need to watch it in the oven so it doesn’t over-bake. Since the pan that you have is larger, the loaf will be thinner and will likely bake faster.
How long does it keep once made plz. Would like to make it but I give to so many ppl when I bake they always like to know how long it lasts. I know you can freeze but I want to know, when just baked. Thank you.
Hi June! This doesn’t last long in our household. I would guess with 1-2 days at room temperature but longer refrigerated. It should be stored in an air tight container for freshness.
I made these yesterday morning, but made them mini sized. I also added chocolate chips to them. They were delicious. Thank you so much for the non-complicated recipe
You’re so welcome! I’m glad you loved them.
Will the recipe work for gluten free flour? I would appreciate any input
Hi Judy, 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.
can i make a cake so i can cut into squares. with the same recipe and time
Hi D, I have a recipe for Pumpkin Cake. You can use this recipe instead as I have not experimented on your question.
My previous post said most. I should have proofed it. Should be moist. Enjoy all your videos and recipes. Have made several of them all good. Love the Greek Salad!!
Thank you and no worries! I’m glad you’re enjoying them.
Made this pumpkin bread yesterday. Easy to put together, turns out most and the texture is great, but way to bland. Definitley would add the traditional spices next time. Along with the cinnamon would add clove, ginger and perhaps nutmeg. I think that would greatly improve the flavor of the bread.
Thank you for your comments and feedback, Sandra!
I see on the picture of ingredients vanilla but the actual recipe does not call for vanilla. Should it be added?
Hi Christine, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
Thank you. I made four loaves today. Two plain and two with chocolate chips. I only tasted the plain and it was delicious!!!!! I didn’t add vanilla either. I will keep this recipe.
Glad to hear that! Thank you for sharing.
“No-fail Natasha”! She knocks another recipe out of the park:) This pumpkin bread was perfection, and easy to make. Before baking I sprinkled a brown sugar and cinnamon mixture on top, along with some mini chocolate chips. To die for!! Thank you for sharing your recipes and skills with the rest of us.
Aaaw, thank you, Kate! That makes me feel inspired to do more recipes for you all!
Delicious! I just added a bit of nutmeg for a little bit more fall flavor. Everyone enjoyed it. I’m afraid to make the honey butter, I would probably eat an entire loaf at once! Might have to risk it though…
Yum! I can relate. We love this bread too! Thanks for sharing, Michelle!
Made this yesterday it was delicious!! We added a couple things, pumkin pie seasoning, brown sugar & sprinkled chopped pecans ontop. Yummy!! Will definitely be my go to for Pumpkin Bread!!
Really happy to hear that! Thank you for sharing that with us.
First, I would like to tell you that you have the best recipes. I use them all of the time. Happy Fall!
Can I add pecans or walnuts to the pumpkin bread?
Hi Deborah! Thank you so much. I’m glad you love my recipes. Yes, the addition of nuts sounds great!
Rather bland tasting and meh recipe. Bread also did not rise well. Recipe could use more nutmeg and ginger to add more flavor. Would not make again
I’m sorry it did not work out well for you. Yes, you can add more spices to your preference. Regarding the bread not rising well, could it be that your baking powder was expired? Also, make sure to measure your ingredients correctly.
The texture of this bread is amazing. I add 1/4 tsp salt and 2 tsp pumpkin pie spice to the dry ingredients for a little more flavor. Love it!
Thank you for the feedback, Jean! So glad you loved it!
This recipe makes the absolute best pumpkin bread and it was so easy to make! I made a loaf with chocolate chips and one without. My family loved both versions. Thank you Natasha! Your recipes are always the best!
That’s wonderful, Linda! Thank you for sharing.
Hello Natasha, thank you from all the recipes you are posting on my email! I baked/cooked some of those and it was so delicious! I enjoy cooking and baking your recipes!
Thank you!
You’re welcome, glad you’re enjoying them!
This recipe looks delicious … I was wondering if I can use real pumpkin for the pumpkin bread recipe?
Hello Rhonda, I haven’t tested that yet but I think that will work just fine. If you test that out, please share with us how it turns out!
Hi Natasha, Your recipe is very similar to mine and I use fresh pumpkin for all my pumpkin dishes. When I prepare my pumpkin I drain most of the liquid after I rice the pumpkin. I save the liquid as I like to experiment with it. I have used it flavor Cheese cake. You have to play with it. I do like you r recipes. My mother was Swedish And she taught me to bake pastries. When I was much younger than I am now we used to bake cookies, brownies and fudge every day from Thanksgiving till about one week from Christmas so she had baked goods to take to her Church groups.
Take care
Sounds great! I appreciate you sharing that with us, it is useful for others who would like to use fresh pumpkins too.
Can applesauce be used in pla e of the oil for the pumpkin bread?
Hi Rosemary, I haven’t tried that myself, but here’s what one of my readers wrote: “For years I‘be been substituting applesauce for the same amount of oil in quick bread . You don’t taste the applesauce.” I hope this helps!
This was good, I would add salt though, it was noticeably missing. Also I did a touch of pumpkin spice.
Thank you so much for sharing that with me, Kate!