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
Any ideas on how to make this gluten free?
Thks!
I was wondering the same. If Bob’s Redmill 1 to 1 GF could be used for all of the flour
Hi Lana, I think that would work fine.
I am the same megan from above. I remade this and it’s great! Yes, I did cook it too long AND I think at 400 degrees. If you do that you will be amazed at how dry you can make a non-cracker. I apologize for the one star Jeanine! Please feel free to delete that!
Hi, did you use white flour?
My go to recipe! Teenage son loves it for breakfast. I usually make it in three small loaves and freeze them to pull out as needed. I bake it for around 25 minutes.
Kind of perplexed at the lack of a weight-based measurement for the flour. Is there any way we can get the amount of flour needed in grams? It just isn’t possible to get a reliably accurate measurement of how much flour you’re using unless it’s by weight.
1 Cup flour ~= 120g
Hi Jeanine,
Can I use a natural sweetener instead of cane sugar? Like maple syrup?
Also, instead of canned pumpkin, I usually have frozen puréed pumpkin. Would that work?
Hi Amira, we haven’t tested this recipe with a natural sweetener, but these pumpkin muffins are naturally sweetened and so delicious! Your frozen puree should work great in either recipe.
Easy and delicious; moist and flavorful. I used half white flour, half wheat, used a tablespoon of Penzey’s pie spice, and added half a cup of chopped walnuts. I like that this is not overly sweet. Perfect for breakfast or with a cup of tea as an afternoon snack.
I’m so glad you enjoyed it!
Are there nutrition facts available for this recipe?
Hi, we don’t calculate nutrition facts for our recipes, but you can always plug the recipe into an online nutrition calculator like MyFitnessPal if you need detail nutrition info. Hope this helps!
I love your homemade brownies recipe, and I’m very anxious to try this one. But what if I don’t have any wheat flour on hand? Will other flours work just as well?
Hi April, it should be fine with just all purpose flour.
Hi! Is there any reason I can’t/shouldn’t make these into muffins? I know you have a pumpkin muffin recipe on the site as well but I made this bread last time and it was delish but love serving muffins for a larger group.
Hi Cari, the muffin recipe will be puffier and will definitely make 12 muffins. I think the bread is a little more dense and they might just be squattier.
Thank you for this absolutely amazing recipe! Made this today and added dark chocolate chips, used buttermilk instead of almond milk , and also reduced the sugar by half and it turned out perfect! (my family doesn’t like very sweet things)
Made this last night to have with my morning coffee it was tempting to try it last night before I went to bed at 10:30pm. Smelled awesome, did add pumpkin spice and then lastly chopped walnuts and dates, very nice, would make again
Those additions sound delicious! So glad you enjoyed the recipe.
Made this for my OCT book club gathering and it was pretty well received.
I followed the exact instructions but added some pecans and dried cranberries (1/2 cup of each). I also added 1/2 tsp pumpkin spice after reading some of the spice comments.
The bread deeply split while baking across the top which I wasn’t quite expecting, so as a presentation not the greatest look, but of course did not effect the taste. I served it on its own, but the next day had a slice and decided to add a bit of butter – which put it over the top. I highly recommend it spread with some butter. Fall is officially here.
Hi Ashley, did you change anything about the recipe?
Hello Jeanine,
I wish I could send you a picture!
My pumpkin bread looked perfect, tested and it was done. Then, when turning it over, the center top broke. It looked uncooked, I placed it on a baking sheet back in the oven.
My poor bread look awful… but, I tried it and was delicious. I used less sugar because I added dried bing cherries and walnuts.
I keep enjoying it with ricotta on top for added protein at breakfast. I’m about to finish it, my husband only ate a piece twice. …
what did I do wrong Jeanine?
Hi Maricelle, it either sounds like it could have baked a little more or you tried to remove it from the pan before it was cooled.
Delicious! I didn’t realize I was out of eggs so I used the flaxseed option instead. What a pleasant surprise! Lack of eggs will never stand between me and pumpkin bread again. Thank you for sharing your recipes!
Can you double this recipe?
Have you ever replaced the flour in your baked goods with Gluten free flour?
Hi Amy, I have but I haven’t tested every recipe. Sometimes it works great as a 1:1, other times we tweak some things. I haven’t tried this one, but this banana bread is awesome: https://www.loveandlemons.com/gluten-free-banana-bread/
I love your recipes! I regularly make your pickled red onions from your cookbook. And I’ve been looking for a healthier pumpkin bread recipe—is it sweet enough with 1/2 cup sugar?
Hi Pam, we think it’s sweet enough!
can you sub another oil for olive?
Yep! A neutral oil like avocado oil, vegetable oil, or canola oil will work great.
Can the pumpkin bread be made with gluten free flour or almond flour?
Hi Jeanne, I haven’t tried but I think a GF blend will work. A don’t recommend 1:1 almond flour replacement, when I use almond flour, the wet/dry ratios are usually not the same.