Pumpkin Bread

If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Super moist, warmly spiced & filled with pumpkin flavor, it's the perfect fall treat.

Pumpkin Bread

Happy pumpkin season! To be honest, I didn’t get the fall pumpkin frenzy for a long time. Why go crazy for pumpkin when apples, sweet potatoes, and hundreds of amazing squash varieties (spaghetti, delicata, acorn, and butternut, to name a few) are in peak season too? Enter: this pumpkin bread recipe. Super moist, warmly spiced, and filled with delicious pumpkin flavor, it might just have won me over to team pumpkin.

I typically crave pumpkin bread at two times of day: in the morning for breakfast or in the afternoon with a coffee or tea. Because I wanted this recipe to be one I could feel good about enjoying for breakfast, I made it on the healthy side. Honestly, it’s the best pumpkin bread I’ve had! It’s lightly sweet, so the bold, spiced flavors really shine through. And though it’s wonderfully moist, it’s not too rich, so I don’t feel weighed down after eating a slice (or two). If pumpkin season means having this recipe on repeat for a while, I’m 100% on board.

Pumpkin bread recipe ingredients

Healthy Pumpkin Bread Ingredients

Here’s what you’ll need to make this easy pumpkin bread recipe:

  • Whole wheat pastry flour – My favorite flour for healthy baking! Whole wheat pastry flour has more nutrients than all-purpose flour, but it’s more finely ground than regular whole wheat flour. As a result, baked goods made with it (like my blueberry muffins or carrot cake) come out light, puffy, and not at all dense.
  • Cinnamon, nutmeg, and allspice – In the past, I’ve just used cinnamon and nutmeg in my pumpkin bread. But, funnily enough, I was out of nutmeg when I was testing this recipe one day. I swapped in allspice, and I didn’t look back. Together, all three spices give this loaf an amazing autumn-spiced flavor.
  • Extra-virgin olive oil – Not only is extra-virgin olive oil healthy, but it also gives this bread the perfect moist texture. And because the pumpkin is moist on its own, you only need to use a small amount of oil here.
  • Almond milk – Almond milk is what I keep on hand, and it makes this recipe dairy-free. However, any type of milk (or even water!) will work in its place.
  • Pumpkin puree – It wouldn’t be pumpkin bread without pumpkin! My loaf uses a full cup, which adds irresistible pumpkin flavor and plenty of moisture.

Along with these key ingredients, grab some baking powder, baking soda, salt, eggs, cane sugar, and vanilla. Then, you’re ready to bake!

Wet ingredients in a bowl

How to Make Pumpkin Bread

First, whisk together the wet and dry ingredients in separate bowls. Don’t skip this step by mixing everything together at once! It’s essential to avoid over-mixing the batter, which makes any quick bread gummy and dense.

Pumpkin bread recipe

Then, add the wet ingredients to the dry ingredients and mix until just combined.

Adding wet ingredients to dry ingredients

Pour the batter into a prepared loaf pan and bake at 350 degrees for 45-50 minutes, until the top springs back to the touch or a toothpick inserted into the center comes out clean.

Allow the loaf to cool completely before slicing and serving. Then, enjoy!

Healthy pumpkin bread recipe

Easy Pumpkin Bread Tips

  • Wait before you eat. It may be tempting to devour this loaf straight out of the oven, but if you can wait for it to cool, your patience will be rewarded. After cooling, the bread has a deeper pumpkin pie spice flavor and an even softer, moister texture.
  • Make extra, and freeze it! Like most baked goods, this pumpkin bread freezes well! I currently have a stash of slices in my freezer for quick breakfasts and snacks throughout the fall.
  • Waste not, want not. If you use canned puree, you’ll end up with about 3/4 cup leftover. Don’t let it go to waste! Make pumpkin pancakes, pumpkin muffins, French toast, waffles, cake, or cookies next!

Easy pumpkin bread

Pumpkin Bread Recipe Variations

Do you like nuts, fruit, or chocolate in your pumpkin bread? Feel free to get creative with this recipe. Here are a few suggestions:

  • Make it vegan! Substitute 4 tablespoons ground flaxseed and 6 tablespoons warm water for the eggs. This version isn’t quite as puffy, but it’s still delicious.
  • Add some crunch. Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Pecans or walnuts would be especially good!
  • Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
  • Go the chocolate route. Sometimes, you just need a slice of pumpkin bread that’s studded with melty chocolate chips. If that’s what you’re craving, fold 1/2 cup dark chocolate chips into the batter, and scatter more on top for good measure.
  • Make your own pumpkin puree for the best pumpkin flavor. If you’ve never made homemade pumpkin puree, I heartily recommend trying it this fall. The stuff from the can is good, but the homemade kind is extra-sweet and bursting with flavor. Depending on the variety of pumpkin you use, your homemade puree may be more watery than the canned kind. If it seems thin, reduce the almond milk in this recipe by two tablespoons.

Let me know what variations you try!

Pumpkin bread

If you love this pumpkin bread recipe…

Try my banana bread, chocolate zucchini bread, blueberry muffins, or cinnamon rolls next!

Pumpkin Bread

rate this recipe:
5 from 25 votes
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Serves 8
This moist & delicious pumpkin bread is the perfect cozy fall treat! Warmly spiced with nutmeg, allspice, and cinnamon, it's healthy and easy to make.


  • cups whole wheat pastry flour*
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup canned pumpkin purée
  • ½ cup almond milk, or any milk
  • ½ cup cane sugar
  • ¼ cup extra-virgin olive oil
  • 2 eggs**
  • 1 teaspoon vanilla


  • Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
  • In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
  • In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth.
  • Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.


*I like Bob’s Red Mill Whole Wheat Pastry Flour
**Make this recipe vegan: In a small bowl, whisk together 4 tablespoons ground flaxseed and 6 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of the eggs.



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  1. This loaf looks beautiful! I will have to try this very soon. For some reason I’ve been all about the pumpkin this season!

    • Georgia

      Hi Jeanie,

      Absolutely love your blog and made many foods from your blog for Christmas lunch.

      Interested in doing this one, however I only have buckwheat flour. Would that work as a 1:1 ratio?

    • Amanda Cramer

      Looks so delicious! Thanks!😊
      Is there a way to make this gluten free? Do you think the Bobs Red Mill Gluten Free flour would work?

  2. This pumpkin bread looks so delicious!! Saw it on Instagram and I had to come take a closer look. 🙂

  3. Allyson from consideringtheradish.wordpress.com

    Yum. I actually managed to not overload on sweets this year, so I can eagerly anticipate baking this myself.

  4. Amanda

    5 stars
    This morning I thought, what can I make with my leftover purée? A minute later, I got your email!!! So I made the loaf and it was delicious! Thank you!

    • jeanine

      Hi Amanda, I’m glad you got the email right ontime :). So glad you liked it!

  5. bella b from xoxobella.com

    I love using pumpkin and finding a vegan recipe is always good to have! You never know when you’ll have a vegan guest to serve!

    xoxoBella | http://xoxobella.com

  6. I’m still raving about all things pumpkin, and this vegan pumpkin bread is just perfect! I love that it looks so moist and very mouthwatering indeed!

  7. Ash D from Www.romancingtheonion.com

    This looks moist and delish-spot on! Can’t wait to try it:)

  8. Pumpkin bread will forever be one of the best fall treats out there. Your guys’ looks sensational!

  9. Jen

    Can regular flour be used in place of spelt?

    • jeanine

      yep, it can – or you can do a mix of white and wheat (I find spelt to be less dense than 100% whole wheat which is why I like to use it).

      • Jennifer Taschner-Blurton

        I only see whole wheat pastry flour in the recipe…where does it say spelt? Are the amounts the same?

        • Jeanine Donofrio

          Hi Jennifer, this post is an update to an older recipe where I used to use spelt. I use whole wheat pastry flour now since it’s easier for most people to find. If you wanted to use spelt, it works exactly the same! Hope that helps!

  10. Kelley from vegetarianpdx.com

    Only half a cup of sugar! I think I can officially not feel bad about feeding my toddler a honking slice of this for a snack. (Not every day, but at least as long as the loaf lasts, which would probably not be long.)

  11. Kimberly

    Do you have any recommendations for substitutions to make this gluten free (spelt, sadly, is not 🙁 ) as well? I’ve grown up on a recipe similar to this and would love it if I could make a version I could eat for the holidays! It looks delicious!

    • Tobius

      You can use gluten free flour, it works great…

  12. KRISTINA from loveandlemons.com

    Can we use coconut flour instead of the spelt flour?

    • jeanine

      Hi Kristina, coconut flour is not a 1/1 swap – it soaks up a lot of moisture and would make this loaf really dense and dry. I would recommend searching for a recipe that specifically uses coconut flour rather than trying to sub it in here.

  13. Irmy

    Could I use sweet potato flour? Also, could it be done in a bread machine?

    Looks so yummy!

    • jeanine

      I’ve never used sweet potato flour but I’m not sure it would be a 1:1 ratio. No, I would not use a bread machine – just bake it in a regular oven.

  14. Sarah

    This pumpkin bread looks amazing! Unfortunately, I didn’t read the comments and subbed a 1/2 cup of coconut flour. It was so dense so I ended up adding tons of milk. It’s currently in the oven, so I’ll just have to wait and see the end result.

  15. Sarah

    Yay! The bread came out amazing! I won’t make the same mistake again 🙂

    • Jeanine Donofrio

      oh yay! Do you know about how much more milk you added?

      • Sarah

        I added around 2-3 cups extra cups. I can’t believe the power of coconut flour! haha!

  16. Cyndi from momsinslippers.net

    Can coconut sugar be used?

    • Andrae

      I used coconut sugar last night and it turned out great!

  17. Stephanie

    How long should I cook the pumpkin bread if I make them cupcakes?

  18. Carol Gripko

    I’m looking for a recipe my Mom used to do in the ’70s, It was called: Baked Pumpkin Stuffing (or something close to that). You gutted a good size (Holloween) Pumpkin and added spice, Stuffing, Heavey cream (Whipping cream) ……. (Can’t remember what else). Put the top back on the pumpkin, Put it onto a cookie sheet and pop it into the oven for a couple of hours. It was soooo Yummy! I was just wondering if you’ve heard of this recipe or Could you find it and share with everyone. Going to get in the Holiday spirit this year,…. I’m retiring from work! Yours Truly
    Carol J. Gripko

  19. Tanya Barber

    Could I make these I to muffins and if so , how long would they cook for ?

    • Jeanine Donofrio

      Hi Tanya, I haven’t tried, but I’d say about 17 to 19 minutes for muffins.

  20. Debbie

    Can’t wait to make y0ur recipe. I love adding Chocolate chips to pumpkin bread but I only had white chocolate chips on hand one day. Absolutely delicious!

  21. Melissa

    Do you still have the old recipe with spelt flour and chocolate chips? I’ve been making it every year, and the link I saved says page not found. I would love to continue baking that version for my family on Thanksgiving, but I definitely need a recipe to follow. I would greatly appreciate it!

    • Jeanine Donofrio

      Hi Melissa, it’s the same recipe as this one – use spelt flour in place of the whole wheat and use the flaxseed+water mixture that’s listed below the recipe if you want to make it vegan.

  22. Issy

    5 stars
    I am not a baker, I repeat… I am not a baker, but I saw this recipe which looked delicious and easy, so I gave it a shot. Since making the first, and having my mouth and brain blow… I’ve made 3 more batches of this loaf. I plan to give to everyone I know and freeze the remainder. it’s so delicious!

    • Jeanine Donofrio

      Hi Issy, yay!! I’m so glad you loved the pumpkin bread so much 🙂

  23. AJ

    Possible to substitute cane sugar for coconut sugar? And sub olive oil for coconut oil?

    • Jeanine Donofrio

      Hi AJ – yep, both of those should work just fine. I’d melt the coconut oil. I hope you enjoy!

  24. Thank you so much for always offering an option to make your recipes vegan! Your recipes area always such a hit with my family and friends.

    Rushing to the kitchen to make this ASAP!

    • Jeanine Donofrio

      You’re welcome, I’m so glad you’ve been loving the recipes!

  25. Annette

    Hi! I only have regular whole wheat flour in my pantry right now… is this an okay sub for the pastry flour?

    Pumpkin bread is the highlight of my fall and can’t wait to make this one 🙂

    • Jeanine Donofrio

      Hi Annette, it’ll be more dense – I suggest a 50/50 white/wheat mix in that case. I hope you enjoy the recipe!

  26. Beth

    5 stars
    This turned out simply phenomenal! I added some chocolate chips too 😁 Thanks for the wonderful recipe!

  27. Olivia

    This bread did not turn out good. I cannot figure out what I did wrong. I followed the directions to a T. The only thing I did differently were using coconut sugar instead of cane sugar and flax mixture instead of eggs. The bread was completely undercooked and deflated. 100% raw in the inside. I cooked it for 51 minutes. Please help…

    • Jeanine Donofrio

      I’m sorry this one didn’t work out for you. I’ve made it so many times with the flax mixture, I’m not sure what could have gone wrong. It possibly could have baked longer. Did you use the same type of flour? Is your baking powder very old?

  28. Izzy

    Instead of lining the pan with parchment paper can you oil it?

    • Jeanine Donofrio

      yep, you can!

  29. Keto Connect

    5 stars
    Well written and to the point. I appreciate the detail in this article!

  30. Kassi

    Can I use oat flour instead?

  31. Carley

    5 stars
    I’ve made this three times this week! I froze half the first loaf and it froze and thawed wonderfully so decided to make more for the freezer!

    I substituted the sugar 1/4 cup brown sugar, and 1/4 cup coconut sugar and split the batch in half and added cocoa powder and chocolate chips and made a 2 layer loaf.

    This is my new favourite recipe! Thank you so much!

  32. Laura

    Hello. I want to make the recipe it looks delicious. I will use regular flour as that is all I have. I do not have flax and don’t want you to use eggs. Can I use apple sauce instead?

    • Jeanine Donofrio

      Hi Laura, I haven’t tried with applesauce, it might not hold together like flax or eggs.

  33. char

    5 stars
    This pumpkin bread is amazing! Not too sweet yet full of flavour . Will definitely be making this again!

  34. k

    Can I sub maple syrup and white whole wheat flour instead? Thanks

    • Jeanine Donofrio

      You can use white whole wheat flour, that’s a great sub, but not maple syrup (dry to wet is never a 1:1 sub)… but I did use maple syrup in these pumpkin muffins so I recommend making this recipe instead if you really want to use maple syrup: https://www.loveandlemons.com/pumpkin-muffins/

  35. Kayla

    Can I substitute the cane sugar for coconut sugar? Would I need to bake this longer if so?

    • Jeanine Donofrio

      Hi Kayla, yep, you can. It’ll bake the same.

  36. Tanvee

    5 stars
    I absolutely love this recipe, I’ve made it numerous times. However, yesterday I decided to make it with flax eggs as noted in the recipe notes (ran out of eggs waah), and the texture of the bread was super crumbly. I wasn’t able to successfully cut a single slice that wasn’t falling apart or was on the verge of. Just a warning (or I screwed up somehow, in which case, ignore away)! It still tastes amazing though, especially with some added chocolate chips.

  37. Nastassja

    This isn’t specifically about the recipe but where did you get that mixing bowl? It’s awesome!!

    • Jeanine Donofrio

      Sheldon Ceramics 🙂

  38. Lindsay

    Ugh what happened to the Vegan Pumpkin Bread with Chocolate Chips recipe? Such a bummer you removed that original one from your site. This recipe is just not as good!

    • Jeanine Donofrio

      The vegan version is actually the same recipe, the only difference is spelt flour vs. whole wheat and the chocolate chips.

  39. Perdita

    Hi! For the vegan version, you only use 6 TBSP of water. for 4 TBSP flax. Is this just specific to this recipe? Aren’t flax eggs normally 1 TBSP flax + 3 TBSP water? Can’t wait to try!

    • Jeanine Donofrio

      Yep, it’s specific to this recipe!

  40. Alex

    I love finding healthy options! Can I use honey instead of cane sugar for this pumpkin bread?

    • Jeanine Donofrio

      Hi Alex, not for this one – if you want a less refined sugar, you could use coconut sugar.

      • Alex

        I’m not able to use coconut sugar. Although, I saw in the comments that it was a popular alternative. Why wouldn’t honey work??

        • Jeanine Donofrio

          Changing the sugar from dry to wet will change the consistency of the bread. So a dry sugar can be swapped with another dry sugar. Going from dry to wet will affect how the bread rises and it might fall flat.

          • Alex

            I just wanted to share an update. I tested the recipe with raw honey instead of sugar at a 1:1 ratio and it didn’t mess with the consistency of the bread at all! I even made it into mini loaves so I could also try out different variations on each. One regular, one with chopped nuts, one with chocolate chips, and one with a cinnamon sugar swirl. They turned out great 🙂

  41. Diane

    5 stars
    Love, Love, Love that you include the vegan substitute for eggs. I use flaxmeal for almost everything baked and it’s a joy to know I can here and it will be a success. Looking forward to making several loaves for friends. Thank You!

  42. diane

    Love and Lemons has become my most favorite go-to recipe site. It seems I’m a little late to the game since many of these comments are from 2015, but I’m finding exactly the kinds of recipes and vegan substitutes I’ve been searching for .

  43. Kris Dobbins

    I have starting grinding my own wheat. Would ground soft white wheat work? I also have spelt I could grind. Could I use half spelt and half soft white wheat?

    • Jeanine Donofrio

      Hi Kris, I think any of those options would work!

  44. Lovejoy

    So I am in the middle of making this, and doubling the mount. However, in my attempt I accidentally put in a full cup of oil. Is there any way I can correct this? So far I’ve only mixed the pumpkin, milk, sugar, and eggs but none of the other dry ingredients.

    • Jeanine Donofrio

      Hi, I’d suggest just adding additional ingredients to 4x the recipe.

  45. Georgia

    Hi Jeanie,

    Absolutely love your blog and made many foods from your blog for Christmas lunch.

    Interested in doing this one, however I only have buckwheat flour. Would that work as a 1:1 ratio?

    • Jeanine Donofrio

      Hi Georgia, I’m so glad you’ve been enjoying the recipes! I don’t think it would work with buckwheat flour on it’s own – I think it would be pretty dense.

      • Georgia

        Okay, thank you for the reply. Will look for spelt flour. Happy New Year!

  46. Laurie

    Can all-purpose flour be used in lieu of the whole wheat pastry flour? I’m asking because I only have all-purpose flour.

  47. Melissa

    5 stars
    This was so so good! I used everything exactly as written and it came out amazing. Thank you for the wonderful recipe, even my super picky toddlers downed it!

    • Jeanine Donofrio

      Yay, I’m so glad everyone loved it!

  48. Penelope

    5 stars
    Delicious! I think it could have made two; it was a little raw inside, and I baked it for almost an hour, but otherwise, five stars! So good!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.