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Favorite Easy Pumpkin Bread

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It’s Pumpkin Bread time when the fall leaves begin to turn. Or even before! Filled with warm spices of the fall season, like cinnamon, ginger, and cloves, this pumpkin bread is moist, tender, and perfect!

Sliced and Stacked Pumpkin Bread

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It’s liberally spiced, dense, cake-like texture makes every slice, delectable. LIke autumn in every bite.

We bake pumpkin bread, because pumpkin embodies everything we love about the fall season… cable knit sweaters, warm spicy apple drinks, beautiful leaves, cool air… and festive celebrations.

Whether it’s pie, muffins, bars… or bread. The warmly spiced flavors of fall are a perfect accompaniment for pumpkin.

Sliced Pumpkin Bread on a White Platter

What People Say About Pumpkin Bread

If you love pumpkin… you’re not alone. Nielsen Newswire reports:

“While pumpkin bread, pies and baked goods are flying off shelves, the pumpkin flavor is also making its way into products that are captivating consumer’s curiosity. Pumpkin-flavored dog food, oral hygiene and gum products not only exist but are selling well. With sales of $12,878,380, $1,038,879 and $970,460, respectively, pumpkin-flavored goods show no sign of slowing down,” according to Nielsen Newswire.

Verticle view of pumpkin bread

Pumpkin Spice and Tradition

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.

Sliced Pumpkin Bread with Butter

More Pumpkin Recipes


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Sliced and Stacked Pumpkin Bread on a Wood Serving Platter
Sliced and Stacked Pumpkin Bread

Easy Pumpkin Bread Recipe

Yield: 24 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

It's time to bake this favorite Pumpkin Bread recipe when the leaves begin their glorious transformation. Or even before, you will find me whipping up my all-time favorite pumpkin bread. It's like a rite of passage into an amazing season. This pumpkin bread is a liberally spiced, dense, cake-like bread we absolutely love.


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 3/4 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup butter, softened (1 stick)
  • 1/4 cup cooking oil
  • 2 large eggs
  • 1 15-ounce can 100% pure pumpkin


  1. Preheat the oven to 350 degrees F and generously grease two 8 x 4-inch loaf pans. Set aside.
  2. Whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger in a bowl. Set aside.
  3. In the bowl of a stand mixer or with an electric mixer, beat the butter and sugar until just blended. Add eggs one at a time, 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.
  4. 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.


To Freeze Pumpkin Bread: 

This pumpkin bread can be frozen for up to 3 months. After the bread has cooled, wrap it first securely in plastic wrap followed by a layer of foil. Thaw overnight in the refrigerator.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 194mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g

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    1. 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!

    1. 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.

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