This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor, spiced with warm cinnamon, cloves, and nutmeg. It’s quick to pull together (no mixer required!) with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.
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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. I honestly think it’s better than the famous Starbucks pumpkin bread.
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.
Pumpkin Bread Ingredients
It’s easy to whip up this delicious pumpkin bread with just a few pantry staples. 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.
- Baking Staples – all-purpose flour, baking powder, baking soda, sugar and salt give the pumpkin bread a soft crumb.
- Spices – cinnamon, cloves, nutmeg and vanilla 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.
- Eggs – room temperature, this helps the bread rise in the oven
- Oil – use neutral extra light olive oil, vegetable oil, or canola oil
- Pumpkin puree – Double-check you are getting pumpkin puree and NOT pumpkin pie mix. You can also use a well-drained homemade pumpkin puree.
- Optional Mix-Ins – add 1 cup of add-ins such as chocolate chips, nuts, dried cranberries, or chopped dates.
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.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.
- Mix Wet Ingredients: In a second bowl, whisk together pumpkin puree, oil, and eggs
- Combine and Bake: Whisk wet ingredients into dry ingredients, and then transfer to 2 buttered/ floured loaf pans, and bake.
Natashas 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.
How to Serve Pumpkin Bread
This sweet bread pairs perfectly with a cup of coffee, warm with butter, but here are some fun ways to keep this pumpkin bread exciting:
- Homemade Honey Butter
- Salted butter with a shake of pumpkin pie spice
- Glaze (see Maple-Glazed Cinnamon Rolls)
- Almond butter or peanut butter
- Cream cheese or whipped cream cheese
Make-Ahead
Similar to our other fan-favorite quick bread recipes, like our Banana Bread, Cranberry Bread, Cornbread, and Zucchini Bread, this pumpkin bread keeps really well:
- To store: Cover the bread in an airtight container or with plastic wrap, and it will stay moist for 3-5 days on the counter or refrigerator.
- Freezing: Wrap the 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.
Pumpkin Bread
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
- 1/4 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
- 1 tsp vanilla extract
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 1/4 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, pumpkin puree and vanilla.
- 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
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
- Roasted Pumpkin Seeds
Excellent moist bread !
I reduced the granulated sugar to 3/4 cup and was sweet enough
Also used one tsp of Ceylon cinnamon powder and 1/8 tsp clove and 1/4 tsp nutmeg.
Otherwise followed the recipe baked 60 minutes
It’s crazy anyone would give this less than 5 stars. This is the easiest most delicious pumpkin bread. I follow the recipe to the letter. I make it for every holiday and there is never a crumb left. Thank you so much!
Can I use coconut oil instead of vegetable oil?
That should be fine. I hope you love the recipe!
I really like this recipe.im diabetic so I cut the sugar back and add palm breeze rum.
Hi Thomas, That’s a smart way to add flavor. Thank you for sharing!
Used 1/2 cup unsweetened applesauce and 1/2 cup olive oil instead of 1 cup of oil, made it light and delicious!
Easy to make and so very moist! My husband just raved about it! I added dried cranberries- next time I might try adding chopped apple! Thanks for a great recipe!
I have tried many pumpkin bread recipes and this is my go to! It is so delicious and moist. I follow the directions exactly. The only thing I do differently, is I use Pampered Chef brownie pans instead of loaf pans. This recipe makes 18 of the 2-1/2” squares. They are the perfect serving size and each one has a slightly crisp edge with the super moist inside! Thanks so much for the recipe. I make it all winter long!!
Thank you so much for sharing that with us, Rebecca! I’m so glad you loved it.
Great taste and texture. Any guess how many mini loaves I can make from this?
Hi Kathi! Here is what one of my viewers said: “I made this recipe and used mini loaf pans and baked for 30 minutes. It made 4 loaves.”
Soo good even picky eater approved. I made one loaf and 7 chocolate chip muffins with this recipe. Made no changes and it was delicious. My kids asked me to make again which says a lot. Thank you for the recipe.
You’re very welcome, Ruby! Isn’t it the best when even the picky eaters love it?
Sounds delicious with the honey butter! Can I spread the honey butter on the bread and leave it out over night? Wanted to make these for some teachers for Thanksgiving
Hi Tina! That should be fine. I hope they love the pumpkin bread.
I loved your pumpkin bread, just wondering if I can use avocado oil instead of olive oil. I brought the wrong thing. Lol
Hi Joyce. Yes, any neutral flavored oil will work just fine, like canola or vegetable and even avocado.
Hi how are you. Love this recipe. Can I freeze the pumpkin bread, and how long. Also to defrost it afterward, how should it be defrosted.
Thank you
Hi Maria! You sure can. See the “make-ahead”section above where I provided these instructions for you.