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 37 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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Rate this recipe (after making it)

  1. Stephanie

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

  2. Cyndi from momsinslippers.net

    Can coconut sugar be used?

    • Andrae

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

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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…

  8. 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.)

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

  11. Ash D from Www.romancingtheonion.com

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

  12. 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!

  13. 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

  14. 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!

  15. Allyson from consideringtheradish.wordpress.com

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

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

    • 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?

  17. 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?

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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.