If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Moist, warmly spiced, and filled with pumpkin flavor, it's the perfect fall treat.
Once I tried this pumpkin bread recipe, I finally understood what all the fall pumpkin hype was about. To be honest, I didn’t get it for a long time. Why go crazy for pumpkin when apples, sweet potatoes, and hundreds of amazing types of squash (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 totally 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 first thing in the morning, 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 have no problem polishing off a generous slice (or two). If pumpkin season means having this recipe on repeat for a while, I’m 100% on board.
Healthy Pumpkin Bread Recipe Ingredients
Here’s what you’ll need to make this healthy pumpkin bread recipe:
- Pumpkin, of course! My loaf uses a full cup of pumpkin puree, which gives it the perfect moist texture and adds delicious pumpkin flavor.
- All-purpose flour and whole wheat flour – Spoon and level them to avoid packing too much into your measuring cup.
- Vegetable oil – For moisture and richness. Another neutral oil, such as avocado or canola oil, would work here too!
- Almond milk – Or whatever type of milk you keep on hand. Regular milk and my homemade oat milk are both great choices.
- Baking powder, baking soda, and eggs – They help the loaf puff up as it bakes.
- Cane sugar – For sweetness.
- Cinnamon, nutmeg, and allspice – For warm, cozy fall flavor.
- Vanilla extract – It enhances the spices’ warm flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Pumpkin Bread
This pumpkin bread recipe is so easy to make! Here’s how it goes:
First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.
Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, or the pumpkin bread will be dense.
Then, bake. Pour the batter into a greased loaf pan and bake at 350°F until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 45 minutes.
Allow the loaf to cool completely before slicing and serving.
Finally, enjoy! Devour a slice plain, or slather it with butter, honey butter, or almond butter. Leftover pumpkin bread will keep in an airtight container at room temperature for up to 3 days.
For longer storage, wrap slices in aluminum foil or plastic wrap, and freeze for up to 3 months. Allow the slices to thaw at room temperature, or unwrap and defrost them in the microwave for about 30 seconds.
Pumpkin Bread Recipe Variations
Do you like nuts, fruit, or chocolate in your pumpkin bread? Feel free to adapt this recipe to suit your tastes. Here are a few fun ways to change it up:
- Add some crunch. Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Chopped 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. Fold 1/2 cup dark chocolate chips into the batter. Scatter more on top for good measure!
- Swap the spices. I love the cinnamon, nutmeg, and allspice in this pumpkin bread recipe, but other warming spices would be wonderful here too. Substitute ground cloves for the allspice, add a dash of ground ginger, or replace the individual spices with a tablespoon of pumpkin pie spice!
- Frost it. Craving a more decadent treat? Slather this loaf with my tangy cream cheese frosting!
- 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.
Let me know what variations you try!
And if you have pumpkin puree leftover, use it to make pumpkin pancakes, pumpkin waffles, or a pumpkin spice latte!
More Favorite Easy Baking Recipes
If you love this homemade pumpkin bread, try one of these easy baking recipes next:
- Pumpkin Muffins
- Banana Bread
- Zucchini Bread
- Chocolate Zucchini Bread
- Easy Apple Cake
- Apple Muffins
- Cinnamon Rolls
- Or any of these 25 Super Fun Baking Recipes!
Pumpkin Bread
Ingredients
- ¾ cup all-purpose flour, spooned and leveled*
- ¾ cup whole wheat flour, spooned and leveled*
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup canned pumpkin puree
- ½ cup almond milk, or any milk
- ½ cup cane sugar
- ¼ cup vegetable oil, or other neutral oil
- 2 large eggs**
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
- In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.
Notes
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.
Can I substitute the cane sugar for coconut sugar? Would I need to bake this longer if so?
Hi Kayla, yep, you can. It’ll bake the same.
Can I sub maple syrup and white whole wheat flour instead? Thanks
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/
This pumpkin bread is amazing! Not too sweet yet full of flavour . Will definitely be making this again!
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?
Hi Laura, I haven’t tried with applesauce, it might not hold together like flax or eggs.
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!
Can I use oat flour instead?
I’m sorry, not in this one, it doesn’t rise the same. But check out this post that has a bunch of links of recipes we use oat flour in: https://www.loveandlemons.com/oat-flour/
Well written and to the point. I appreciate the detail in this article!
Instead of lining the pan with parchment paper can you oil it?
yep, you can!
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…
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?
This turned out simply phenomenal! I added some chocolate chips too 😁 Thanks for the wonderful recipe!
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 🙂
Hi Annette, it’ll be more dense – I suggest a 50/50 white/wheat mix in that case. I hope you enjoy the recipe!
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!
You’re welcome, I’m so glad you’ve been loving the recipes!
Possible to substitute cane sugar for coconut sugar? And sub olive oil for coconut oil?
Thanks!
Hi AJ – yep, both of those should work just fine. I’d melt the coconut oil. I hope you enjoy!
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!
Hi Issy, yay!! I’m so glad you loved the pumpkin bread so much 🙂
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!
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.
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!
Helpful one! Thank You so much.
Could I make these I to muffins and if so , how long would they cook for ?
Hi Tanya, I haven’t tried, but I’d say about 17 to 19 minutes for muffins.
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