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:
4.92 from 79 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. Cara

    3 stars
    Not sure why, but this recipe didn’t work for me. I tried it twice and both ended with the bread looking like a fallen soufflé. The first try the inside was definitely not cooked through. The second try I cooked it longer and is edible, but not anything like the pictures. I made it vegan so maybe that is the issue?

    • Jeanine Donofrio

      Hi Cara, the flax version is more flat than the photos – we still liked it even though it wasn’t as puffy.

  2. Kaitlin

    5 stars
    So good! I subbed the equal weight of AP flour (159g for the recipe) and it turned out perfect! Most quick breads have way too much sugar for my taste, so this will be a keeper!

  3. Brigitte

    5 stars
    This was a delicious warm sweet surprise on a very sunny cool morning to devour!!!!

    I sent the recipe to my daughter in law Emily G.,to enjoy with Tyler!

  4. Kim

    Would you have the nutritional content of this recipe?

    • Jeanine Donofrio

      I’m sorry, I don’t calculate nutritional info but you could plug the ingredients into a site like My Fitness Pal.

  5. Paige

    I am also grain-free. Do you have a recommendation to replace the wheat flour?

    Thank you.

    • Jeanine Donofrio

      Hi Paige, I don’t – I’d search for a pumpkin bread recipe that’s specifically made to be grain free.

  6. stephanie

    We’re already 3/4 of the way through our first loaf of pumpkin bread, so no, it’s not early at all!!

  7. Kerry

    Is there a gluten free pumpkin cake recipe please?

  8. Kristen Chang

    Can I substitute some other sweetener for the sugar? I don’t like Stevia or Truvia sweeteners. Was thinking maple syrup? If so how to adjust the recipe. Thank you!

    • Jeanine Donofrio

      Hi Kristen, you can substitute only with another dry sugar like coconut sugar (but not Stevia or Truvia unless you use Truvia’s 1:1 baking blend). Maple syrup will throw off the liquid ratios in the recipe.

    • Kristen Chang

      Thanks so much for getting back to me! I appreciate it.

    • Jamie

      Hi Kristen – did you even up making this with maple syrup or honey? Looking for a similar type of recipe. Thanks!

      • Kristen Chang

        I have not -forgot all about this! I read up on it and I believe you would use 6 Tablespoons maple syrup in place of the 1/2 c. Sugar and remove 1 Tablespoon plus
        1 and 1/2 tsp. of the liquid in this recipe.
        I am interested in trying it soon. Also thinking of trying it by using coconut sugar instead of the white sugar. When I make it I will let you know!

    • Jo

      King Arthur has a substitute sugar that is getting great reviews. I haven’t used it yet (oven was broken 😡). Read the reviews they’re great about questions too. Hope this helps.

      • Kristen Chang

        Thanks. Will check it out!

  9. 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!

  10. 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!

  11. 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.

  12. 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!

  13. 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.

  14. 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!

  15. 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 .

  16. 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!

  17. 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 🙂

    • Jamie

      Thanks for reporting back Alex! Going to try it with honey very soon.

  18. 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!

  19. 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.

  20. Nastassja

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

    • Jeanine Donofrio

      Sheldon Ceramics 🙂

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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.