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
I try yo make this recipe soon.
Love this recipe! Thanks for sharing it. My young granddaughter is a most picky eater-we struggle to find nutritious foods for her. This is a winner! And I’m happy to make it for her weekly.
I’m so glad she enjoyed it!
What is the nutrition information for this recipe?
Usually it’s posted at end of recipes, but I didn’t see it.
I’m sorry, we don’t calculate nutrition facts but you can plug the ingredients into an online nutrition calculator.
Hi! What is the reason for whole wheat flour rather than AP? Does the consistency change aside from flavor? Is the recipe still good using all AP flour?
Hi Eunice, you can use all AP flour.
I’ll be making this tomorrow. Can you confirm the amount of pumpkin for the recipe? The recipe above calls 1 can pumpkin (which i assume is 15 oz?) but in multiple comments, i see that Jeanine states 1 cup of pumpkin. Please clarify! Thank you.
Hmmm, I must have misread! I now see the recipe states 1 cup. Sorry! Excited to make this recipe! 🤩
No nutmeg no allspice! Could I still make it as tasty with out those spices?
Hi! I was planning on making these into small loaves for family, how long would you say to bake them for?
Hi Meghan, I would start checking around 25 to 30 minutes.
Everyone loved this bread. Moist and just the right balance of pumpkin
I made this for my daughter’s arrival home from college and the only change I made was adding chocolate chips. It was delicious! It’s moist and really flavorful. I think the nutmeg is the star!
Hi Sheryl, I’m so glad you loved it!
Hi, My pumpkin bread is in the oven right now. You mentioned in the directions vanilla but I couldn’t find an amount anywhere. I hope it still turns out ok. That might be why some people are saying its not tasting great. Thanks!
Hi Francesca, the recipe calls for 1 teaspoon vanilla extract. You can find the complete recipe with measurements at the bottom of the blog post. I hope you love the bread! I think it will taste great even without the vanilla.
how large of a can of pumpkin puree? I assume the recipe calls for 15 oz, but I just want to be sure
Hi Seth it’s 1 cup of pumpkin puree – so if you get a 15 ounce can you wouldn’t use quite all of it.
This is the 1st time 1 of your recipes has disappointed. Flat, no flavor, very oily. I suggest to other bakers that you HUGELY increase the spices, definitely add ginger (I used fresh but apparently not enough).
Hi Edith, thanks for your comment! This bread should be puffy and moist, not flat. Did you change anything about the recipe?
agree with the above. I’d increase the spices. Seemed like I tasted the baking powder too much too
Just made this today for a ladies dinner and it was a hit! So moist and delicious. I used only whole wheat flour and used soy milk since it was the only milk in my fridge. It turned out wonderfully! Everyone said it was so good! Thanks for the recipe, I will definitely make it again!
Hi Sharon, I’m so glad you loved it!
Excellent pumpkin bread with common pantry ingredients. I subbed apple sauce for the oil & was thrilled with the results. Everyone asked for more!
Hi Michelle, I’m so glad it was a hit!
I was planning on subbing applesauce also! Glad to hear it was good!
Would this work with almond or oat flour? Thank you
Hi Jess, I probably wouldn’t sub 100% almond flour or oat flour, but it might work to replace some of the AP or whole wheat flour with almond. I would start with a ratio of 1 cup AP flour to 1/2 cup almond. If you need the recipe to be gluten-free, you could use a 1 to 1 gluten-free flour blend in place of the AP flour.
Hi!
What are the baking instructions if I want to make this into muffins?
Thank you!!
Hi Elle, I’d go make our pumpkin muffin recipe, they’re delicious!: https://www.loveandlemons.com/pumpkin-muffins/
Thank you!! What dairy-free milk work you swap in that recipe for regular milk? 😊
Hi Elle, almond milk is our go-to.
Thank you!!!
It’s the same recipe as the pumpkin muffins except the muffins use coconut oil. They were delicious! Added chocolate chips to 1/2 the batch to mix it up a bit. I’m looking forward to trying the pumpkin bread too!
Btw, the roasted delicata squash and apples is my FAVORITE. Awesome fall recipe. Will be made for the Thanksgiving!
I’m so glad you loved the delicata squash!
If I add zuchinni to this pumpkin recipe do I need to eliminate an ingredient, such as the milk? Of how would I add zuchinni to this recipe? Thanks!
Hi Lauren, we’ve never tried adding zucchini to this loaf, but it might work to use it in place of the milk. You might also enjoy our zucchini bread recipe (you could try using pumpkin in place of some of the oil there!).
Probably the best pumpkin bread recipe I’ve ever made. Moist, flavourful, and easy. It baked very evenly so the outside wasn’t too dark. I opted for entirely whole wheat flour, used 2% milk and sunflower oil, and added a cinnamon/sugar/walnut layer in the centre. Thank you for this recipe – will be making on repeat!
I’m so glad you loved it, Ella! The cinnamon sugar-walnut layer sounds amazing.
Made the vegan version of this pumpkin bread and it was delicious! It’s moist with great flavor from the spices. Was wondering, would it would work well as a muffin recipe? If so, what would the baking time be adjusted to?
Thank you for this great recipe😊
What size can of pumpkin do you use?
Hi, you need 1 cup canned pumpkin puree for this recipe, or most of a standard (15-ounce) can.
How much pumpkin puree. different size cans are available. Cup size would give a better indication.
Hi Marie, 1 cup, the measurements are listed in the recipe card at the bottom of the post. I hope you enjoy!