Pumpkin Bread

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.

Pumpkin Bread

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.

Pumpkin bread recipe ingredients

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.

Hand pouring almond milk into bowl of wet ingredients for pumpkin bread recipe

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.

Hand whisking wet ingredients in a mixing bowl

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, or the pumpkin bread will be dense.

Adding dry ingredients to wet ingredients in mixing bowl

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.

Hand using spatula to stir batter for healthy pumpkin bread recipe

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.

Pouring pumpkin bread batter into loaf pan

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!

Pumpkin bread recipe

More Favorite Easy Baking Recipes

If you love this homemade pumpkin bread, try one of these easy baking recipes next:

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Pumpkin Bread

rate this recipe:
4.92 from 168 votes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serves 8
The BEST pumpkin bread recipe! A delicious fall treat, it's super moist and warmly spiced with cinnamon, nutmeg, and allspice.



  • 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.


*Alternatively, replace both flours with whole wheat pastry flour. I like Bob’s Red Mill.
**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.



4.92 from 168 votes (122 ratings without comment)

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Rate this recipe (after making it)

  1. Lindley

    5 stars
    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!

    • Jeanine Donofrio

      Hi Lindley, I’m so glad it was a hit!

  2. Claire

    5 stars
    Best pumpkin bread ever! I used half spelt and half Eikhorn flour, olive oil, and flax eggs and it works so well!

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Suzanne Flapan

    5 stars
    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.

    • Jeanine Donofrio

      Hi Suzanne, I’m glad you enjoyed it.

  4. Steve

    3 stars
    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.

  5. Lisa

    5 stars
    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!

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Karen Moorefield

    5 stars
    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.

    • Jeanine Donofrio

      Ooh yum, that sounds delicious.

  7. kathy

    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.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  8. BruceS

    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!

    • Jeanine Donofrio

      Hi Bruce, I’m so glad you enjoyed it!

  9. Iona

    5 stars
    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!

  10. Brooke from familyhomeeating.com

    5 stars
    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!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  11. Nancy Parker

    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.

    • Jeanine Donofrio

      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.

    • Elizabeth

      Will a 7×5 pan ruin the bread?

    • Iona

      5 stars
      I used xylitol and it worked out great.

  12. Jason k

    5 stars
    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.

  13. Lorraine

    5 stars
    Fantastic! I had no allspice so substituted ginger, yum.
    How many calories per serve

    • Jeanine Donofrio

      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.

  14. Emma Francis

    3 stars
    Flavor and texture were good, but my loaf turned out pretty flat. We still are it all but the slices were pretty funny looking!

  15. Ginger

    5 stars
    This was delicious. Not overly sweet nor spiced…and the pumpkin flavor came through. Thank you!

    • Jeanine Donofrio

      Hi Ginger, I’m so glad you enjoyed it!

  16. bEEtRoOTs

    The batter tasted great!

  17. simon

    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 !

    • Phoebe Moore (L&L Recipe Developer)

      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.

  18. things to do

    What a perfect recipe for Fall, thank you for sharing!!

  19. Nicole

    Why not make it with fresh pumpkin? Enough of them in season now.
    I will try with my harvest

  20. Stacey

    Do you need both flours or could I just use one?

    • Jeanine Donofrio

      Hi Stacey, it should work fine with all-purpose, I wouldn’t use 100% whole wheat flour or the bread will be very dense.

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.