Pumpkin Bread Recipe (So Easy!) (2024)

This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor. It’s quick to pull together with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.

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.

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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.

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 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
raisins
cranberries, dried, fresh, or frozen
chopped pecans, walnuts, almonds, pistachios, or hazelnuts
streusel topping like in our Berry Crumb Cake
teaspoon of pumpkin pie spice mixed into the dry ingredients
teaspoon of vanilla 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.
Cinnamon – 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 corn 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.

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 and cinnamon
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

What is the best pumpkin puree?

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.

Can I make a single loaf?

You can use a single loaf pan and cut the recipe in half and bake as directed.

What kind of pan is best for pumpkin bread?

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.

Can I use a bundt pan?

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, try these next:

Pumpkin Cheesecake
Pumpkin Roll
Easy Pumpkin Waffles
Pull-Apart Pumpkin Bread
Mini Pumpkin Pies
Pumpkin Pancakes

Pumpkin Bread Recipe

4.96 from 643 votes

Author: Natasha of NatashasKitchen.com

Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Ingredients

Servings: 16 slices (makes 2 loaves)

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 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 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

*Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake.

Nutrition Per Serving

270kcal Calories33g Carbs3g Protein15g Fat2g Saturated Fat2g Polyunsaturated Fat10g Monounsaturated Fat0.003g Trans Fat31mg Cholesterol155mg Sodium135mg Potassium1g Fiber20g Sugar4182IU Vitamin A1mg Vitamin C38mg Calcium1mg Iron

Full Nutrition Label
Nutrition Disclosure

Nutrition Facts

Pumpkin Bread Recipe

Amount per Serving

Calories

270

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.003

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.