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 26 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.

Ingredients

  • 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

Instructions

  • 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.

Notes

*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.

 

95 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Tanvee
    10.23.2020

    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.

  2. Kayla
    10.21.2020

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

    • Jeanine Donofrio
      10.21.2020

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

  3. k
    10.10.2020

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

    • Jeanine Donofrio
      10.10.2020

      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/

  4. char
    10.06.2020

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

  5. Laura
    10.02.2020

    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
      10.02.2020

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

  6. Carley
    07.24.2020

    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!

  7. Kassi
    06.03.2020

    Can I use oat flour instead?

  8. Keto Connect
    05.25.2020

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

  9. Izzy
    03.29.2020

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

    • Jeanine Donofrio
      03.29.2020

      yep, you can!

  10. Olivia
    03.15.2020

    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
      03.16.2020

      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?

  11. Beth
    03.13.2020

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

  12. Annette
    10.20.2019

    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
      10.20.2019

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

  13. 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
      10.18.2019

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

  14. AJ
    10.11.2019

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

    • Jeanine Donofrio
      10.18.2019

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

  15. Issy
    10.06.2019

    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
      10.07.2019

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

  16. Melissa
    10.06.2019

    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
      10.06.2019

      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.

  17. Debbie
    10.04.2019

    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!

  18. Tanya Barber
    09.21.2019

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

    • Jeanine Donofrio
      09.23.2019

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

  19. Carol Gripko
    08.29.2019

    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

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.