Easy Pumpkin Bread
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There's nothing quite like the scent of freshly baked pumpkin bread drifting through the kitchen on a crisp fall day. This classic recipe is simple, warmly spiced, and beautifully moist - a seasonal loaf that's perfect with coffee, tea, or as a thoughtful homemade gift.
Love pumpkin bread? Try chocolate swirl pumpkin bread or this vintage Pumpkin Cracker Bread. Or, make a spectacularly easy Pumpkin Trifle!
Recipe Overview
- Type: Quick bread
- Flavor: Warm pumpkin spice with a tender, moist crumb
- Time: 10 minutes prep, 60-70 minutes bake
- Yield: 2 loaves (8 x 4-inch loaf pans)
What to Love About This Pumpkin Bread
Whether you've been baking pumpkin bread for years or it's your first loaf, this tried-and-true recipe is one you'll come back to again and again.
Its liberally spiced, moist and tender, and tastes like autumn in every bite. There’s something special about pumpkin bread season, it embodies everything we love about fall, cable-knit sweaters, warm spicy apple drinks, beautiful leaves, cool air… and festive celebrations.
Whether it’s pumpkin pie, pumpkin muffins, or delicious pumpkin bars with cream cheese frosting. But pumpkin bread, it’s just a staple of fall!
The flavor of pumpkin spice, for me, is about tradition and warmth and of course, good taste. This bread has a long tradition at our house and is one of my family’s favorite recipes for Pumpkin Bread.
Jump to:
Key Ingredients
You will find ingredient measurements in the recipe card below.
- Pumpkin Purée: Use canned (not pie filling) or homemade for the best flavor and moisture.
- All-Purpose Flour: Provides structure while keeping the loaf tender.
- Warm Spices: Cinnamon, nutmeg, cloves, and ginger make it unmistakably "pumpkin spice."
- Sugar: A mix of brown and white sugar deepens flavor and keeps the crumb moist.
- Eggs: Add richness and help bind the bread.
- Oil: Neutral oil ensures a soft, moist loaf that stays fresh longer.
How to Make Pumpkin Bread
The full step-by-step instructions are in the recipe card below, but this will give you a quick overview of how easy this fall bread is to make!
- Prep: Preheat oven to 325°F-grease and flour two 8×4-inch loaf pans or line with parchment.
- Mix Dry Ingredients: Whisk together flour, baking soda, spices, and salt.
- Mix Wet Ingredients: In another bowl, combine pumpkin, sugars, eggs, and oil.
- Combine: Gently fold dry ingredients into the wet until just combined.
- Bake: Transfer batter into prepared pans and bake 60-70 minutes, or until a tester comes out clean.
- Cool & Enjoy: Let cool 10 minutes in the pan, then transfer to a wire rack.
Variations
- Add Chocolate Chips: Fold in 1 cup for a dessert-like loaf, much like our pumpkin chocolate chip cookies or pumpkin chocolate chip scones.
- Nutty Pumpkin Bread: Stir in ¾ cup toasted walnuts or pecans.
- Mini Loaves or Muffins: Divide batter into mini pans or muffin tins; adjust bake time.
- Glaze It: Drizzle with simple vanilla glaze for a festive touch.
Serving Ideas
Enjoy a warm slice with butter, honey, or cream cheese. Pair it with a mug of coffee, spiced tea (like cinnamon tea), or hot mulled cider for the perfect fall treat.
Recipe FAQs
Yes - roast and puree sugar pumpkins for best flavor. Be sure to drain excess liquid so the bread isn't too wet.
Absolutely. In fact, it tastes even better the next day as the flavors deepen.
This usually happens if it's underbaked. Make sure to test with a toothpick in the center.
More Pumpkin Recipes
- Roasted Pumpkin Hummus
- 15 Minute Pumpkin Scones
- Pumpkin Butter
- Pumpkin Butter Chocolate Chip Cookies
- Easy Pumpkin Trifle
- 25 Easy Pumpkin Desserts to Make This Fall
- Pumpkin Mug Cake (2 Minutes)
- Panera Pumpkin Muffins
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Easy Pumpkin Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/4 cup cooking oil
- 2 large eggs
- 1 (15-oz) pumpkin puree (pure pumpkin not pumpkin pie mix)
Instructions
- Preheat the oven to 325℉ (165℃) and generously grease two 8 x 4-inch loaf pans or line with parchment paper and set aside.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a bowl. Set aside.
- In the bowl of a stand mixer or with an electric mixer, beat the butter and sugars until just blended. Add eggs and continue beating until the mixture is light and fluffy. Add the pumpkin and mix well. Then add the flour mixture and mix on low speed until combined.
- Transfer the batter to the prepared loaf pans. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the pumpkin bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Video
Notes
- Measuring Flour: For the best texture, use the spoon-and-level method when measuring flour. Scooping directly can add too much, making the bread dense.
- Don't Overmix: Stir the batter until just combined. Overmixing can make the bread tough instead of tender.
- Test for Doneness: Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is ready.
- Storing: Store in an airtight container up to 3 days or in the fridge wrapped or in an airtight container for up to 5 days.
- Freezer-Friendly: Wrap cooled bread tightly in plastic and freeze up to 3 months. Thaw overnight in the fridge.
- Muffin Option: Divide batter into a 12-cup muffin tin and bake at 350°F for 20-25 minutes.
- Mini Loaves: Bake in mini loaf pans for 30-35 minutes - great for gifting!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This came out with a perfect texture. Love it!
The ingredient list does not have evaporated milk . However, the directions say add evaporated milk.
Thank you for that catch! I was transcribing my notes late last night — and my eyes were crossing! I’ve updated the recipe. It can be made with evaporated milk, as I’ve done a couple of times, but I prefer the texture of the oil. Again, thanks so much!
Add evaporated milk????
Yes! You could add 1/2 cup fat-free evaporated milk and decrease oil to 1/2 cup also — keep the same ratio of liquid and dry ingredients.