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.
This pumpkin bread recipe is super moist, warmly spiced, and filled with delicious pumpkin flavor. It’s one of my favorite fall recipes, and I make at least one loaf every year. On a crisp fall day, you can’t beat the smell of homemade pumpkin bread baking in the oven!
I first published this pumpkin bread recipe in 2019, and I’ve since updated it to include even more pumpkin and warm spices. This version has a moister texture and richer fall flavor…and it’s completely impossible for me to eat just one slice at a time. I think it’s the best pumpkin bread I’ve tried. I hope you love it too!
Pumpkin Bread Ingredients
Here’s what you’ll need to make this easy pumpkin bread recipe:
- Pumpkin, of course! I tested this recipe two ways: using a full (15-ounce) can of pumpkin and using slightly less, 1 1/2 cups. While I hate to leave you with leftover pumpkin, I found that using 1 1/2 cups gave the loaf a better texture. It’s super moist, but not dense. You’ll have a few tablespoons of pumpkin puree leftover—perfect for making a pumpkin spice latte! Be sure to use pure pumpkin puree, not pumpkin pie filling. I like Libby’s.
- All-purpose flour – Spoon and level it 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!
- Milk – Use whatever kind you keep on hand. Regular milk, almond milk, and oat milk are all great choices.
- Baking powder, baking soda, and eggs – They help the loaf puff up as it bakes.
- Cane sugar – For sweetness.
- Cinnamon, ginger, nutmeg, and cloves – For warm, cozy fall flavor. A tablespoon of pumpkin pie spice works too.
- 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, 60 to 70 minutes.
- Tip: Check the loaf after 45 minutes in the oven. If the top is browned, tent it with foil for the remaining bake time so that it doesn’t get too dark before the loaf cooks through.
Let the quick bread cool completely before slicing and serving.
Finally, enjoy! Devour a slice plain, or slather it with butter or honey butter. Leftover pumpkin bread keeps well 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!
- Frost it. Craving a more decadent treat? Slather this loaf with my tangy cream cheese frosting!
Let me know what variations you try!
More Favorite Pumpkin Recipes
If you love this homemade pumpkin bread, try one of these delicious pumpkin recipes next:
Can’t get enough quick bread? You’ll love my banana bread and zucchini bread too!
Pumpkin Bread
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups canned pumpkin puree*
- 2 large eggs
- 1 cup cane sugar
- ½ cup vegetable oil, plus more for the pan
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. The batter will be thick.
- Transfer the batter to the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. I like to check the loaf after 45 minutes. If the top is nicely browned, I cover it with foil for the remaining bake time to prevent further browning.
- Allow to cool completely in the pan before slicing and serving.
Notes
Only substitutions I made were avocado oil instead of vegetable oil and homemade pumpkin/squash puree instead of canned. I don’t remember if I reviewed this last year when I made it. This is perfectly moist and not too sweet bread. My family loved it!
Hi Lindley, I’m so glad it was a hit!
Best pumpkin bread ever! I used half spelt and half Eikhorn flour, olive oil, and flax eggs and it works so well!
I’m so glad you loved it!
Sifted dry ingredients, was careful not to over mix with wet. Added dark chocolate chips which was a nice velvety element. Cake is light and mild. I liked the subtlety of spices, but could definitely add more if your palate likes a bolder flavor.
Hi Suzanne, I’m glad you enjoyed it.
I didn’t love it. I could have been sweeter and it was a little dry. Also, I would have preferred a recipe that uses the whole can of pumpkin puree rather than having to find something to do with the leftover pumpkin. I did like the fact that is uses whole wheat flour and no butter. I might try adding a little more sugar and oil and see if that helps.
Yum! I can’t get enough of this bread. I was skeptical of the whole wheat flour, but it’s so good. Followed recipe as is 🙂 already saved to make in the future!
I’m so glad you loved it!
Hubby and I are trying to do better with our food choices. I tried this once for guests and the next morning, I toasted a piece. Added just a half teaspon of some homemade honey pecan cream cheese. She wanted the recipe.
Ooh yum, that sounds delicious.
Being the ever-so-lazy pumpkin baker, a 15oz can of pumpkin contains 1 & 3/4 cups of puree. Using 1 can to double the recipe for two loaves worked out fine. Added a tad more liquid, extra spice, and set pecan halves onto the surface. Those toasted up just right and created two showy loaves. Not too sweet either with one to enjoy and one to share. By the way, a 15oz can of pumpkin added to a box cake mix is all that is needed for a perfect cake or cupcakes.
I’m so glad you enjoyed it!
One of the few recipes for this kind of bread that uses a reasonable amount of sugar. I tweaked it a bit—for example, I used some oat bran, and butternut squash that I’d cooked—but…well, given the excellent results, I’m saving the recipe for further use. Many thanks!
Hi Bruce, I’m so glad you enjoyed it!
Hi, love this recipe. I used these ingredients instead though as I ran out.
Chia seeds instead of egg. (Vegan)
Rye flour instead of whole wheat.
Xylitol instead of sugar.
Soya milk instead of almond.
Olive oil instead of vegetable oil.
Turned out really yummy!
So so so good. I have never understood why so many recipes call for so much sugar!! 1/2 cup is perfect and really lets the pumpkin flavor shine. Thanks for another wonderful recipe, Jeanine!
I’m so glad you enjoyed it!
Can I use almond flour in this recipe and applesauce for the oil. Would stevia work for the sugar? I’m baking for a diabetic and trying to make changes in my bake goods. Thank you.
Hi Nancy, I don’t think these substitutions will work in this recipe. I might try searching for a sugar free blog that works with more sugar substitutes.
Will a 7×5 pan ruin the bread?
I used xylitol and it worked out great.
I made this, I’m a decent cook but do curries, steaks, stews etc. Baking always scared me. I bought a small pumpkin and roasted it myself and pureed.
It was so good. I used olive oil and regular sugar because that is what i had. I’m a baker now!
Note that the video does not match the recipe, i used ginger and cloves like the video.
Fantastic! I had no allspice so substituted ginger, yum.
How many calories per serve
I’m so glad you loved it! I’m sorry, we don’t calculate nutrition facts but you could plug the ingredients into a site like my fitness pal.
Flavor and texture were good, but my loaf turned out pretty flat. We still are it all but the slices were pretty funny looking!
This was delicious. Not overly sweet nor spiced…and the pumpkin flavor came through. Thank you!
Hi Ginger, I’m so glad you enjoyed it!
The batter tasted great!
Hi there
I have tried this recipe a couple of times but it is not rising properly. the only difference is that I am using a cake whole wheat flour rather than all purpose/whole wheat flour combo
Grateful any possible ideas to remedy
thanks !
Hi Simon, Great question! Have you checked to make sure your baking powder and baking soda are still fresh? They’re less effective after the expiration date on the package.
What a perfect recipe for Fall, thank you for sharing!!
Why not make it with fresh pumpkin? Enough of them in season now.
I will try with my harvest
Do you need both flours or could I just use one?
Hi Stacey, it should work fine with all-purpose, I wouldn’t use 100% whole wheat flour or the bread will be very dense.