This easy pumpkin bread recipe yields a moist, warmly spiced loaf that’s easy to stir together with just one bowl in about 10 minutes!
Enjoy a slice spread with cinnamon butter for breakfast or snack, or offer the loaf for a side dish with supper alongside chili, crockpot white chicken chili, roast chicken, pulled pork, Dutch oven pot roast, or bean casserole. It’s a year-round family favorite!
Table of Contents
Before You Get Started
Before you grab your mixing bowl, here are a few quick tips to make sure your pumpkin bread turns out perfectly every time:
- Always use 100% pure pumpkin puree (not sweetened pumpkin pie filling).
- Don’t overmix the batter once you add the dry ingredients.
- Room temperature eggs blend better and create a smoother batter.
- Check your loaf early if using a dark pan since it bakes 10-15 minutes faster. Tent the loaf with foil towards the end if the top is getting dark before the bread is cooked through.
- Adjust spices to taste. For instance, use more cinnamon, ginger, and cloves for a “spicier” loaf. You can also just use 1 tablespoon of pumpkin pie spice in lieu of the individual spices.
** Pro Tip: If you love mix-ins, fold in chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.
How to Make Pumpkin Bread
Think of this as me standing next to you in the kitchen, walking you through the steps (with a few extra tips along the way):
Step 1: Mix the Wet Ingredients
In a large bowl, whisk together the sugar, oil, and eggs until smooth. Stir in the pumpkin and vanilla. Don’t worry if the mixture looks a little uneven; it will come together when you add the dry ingredients.
Step 2: Add the Dry Ingredients
Add the baking soda and salt to the bowl, and then the flour and spices. Gently stir the dry ingredients into the wet mixture. Fold with a spatula (not a whisk) until just combined and no streaks of flour remain. Stop mixing as soon as it looks blended. If you’re including mix-ins (like nuts, cranberries, or chocolate chips), add them now. Stick to about 1 cup of mix-ins so that the loaf bakes evenly.
** Pro Tip: Overmixing develops gluten and can make your bread dense. Less stirring means a softer loaf. The batter may look slightly lumpy, and that’s perfect!
Step 3: Pour and Bake
Transfer the batter into a greased loaf pan. Smooth the top with a spatula and pop it into the oven. Bake 45 to 55 minutes if using a dark pan, or up to 60 to 70 minutes for glass, ceramic, or lighter pans. My gold pans typically need 60-65 minutes.
Check with a toothpick inserted deep in the center. If it comes out clean, the bread is ready.
** Tip: If the top is browning too quickly, tent loosely with foil during the last 15 to 20 minutes.
Step 4: Cool and Slice
Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack. Wait until it’s completely cool before slicing for the cleanest cuts.
Serving Suggestions
Offer the bread for a quick grab-and-go breakfast on busy mornings; pile the slices in a basket as a part of a special brunch buffet; set out a plate of bread with a glass of milk for an afternoon snack; or even enjoy the pumpkin bread as a side dish with dinner.
Pumpkin bread is delicious at room temperature, or even better when served warm. Try it smeared with:
- soft butter, homemade honey butter, or cream cheese
- a dollop of jam or apple butter
- almond butter or peanut butter
Variations and Customizations
- Swap in whole wheat pastry flour for half the all-purpose.
- Use 1 tablespoon of pumpkin pie spice instead of individual spices.
- Add up to 1 cup of chocolate chips, nuts, or dried cranberries.
- Make mini loaves or muffins instead of a big loaf. Bake the batter in muffin tins in a 375°F oven for 20-22 minutes (or until a toothpick inserted in the center comes out clean). The mini loaves will bake at 350°F for 30-40 minutes.
- Top with a cream cheese swirl, pepitas (toasted pumpkin seeds), cinnamon sugar, or a crunchy streusel.
Storage Tips
- Store pumpkin bread at room temperature in an airtight container for 3 to 4 days.
- Refrigerate for up to a week, but note the fridge can dry it slightly.
- Freeze whole loaves or slices for up to 3 months. Wrap tightly in plastic wrap and foil before freezing.
- Thaw at room temperature overnight or pop slices into the toaster for a quick snack.
** Mom Tip: Freeze the bread in individually-wrapped slices so you can grab just what you need without thawing the whole loaf.
Frequently Asked Questions
- Can I use butter instead of oil? Yes, melted unsalted butter is a fine substitute for the oil. It will add a rich flavor.
- Why did my pumpkin bread sink in the middle? Often it’s from underbaking or opening the oven door too early. Make sure the center is set before pulling it out.
- How do I know when it’s done? Use a cake tester or a toothpick inserted deep in the center of the loaf. It should come out clean or with a few moist crumbs. If you see wet batter, the loaf isn’t done yet. If you’re using an instant read thermometer, you’re looking for an internal temperature of 195°F to 205°F.
- What size pan should I use? This recipe works best with an 8 ½ x 4 ½-inch loaf pan.
- Can I make this ahead? Absolutely! It will keep well wrapped tightly at room temperature for 3-4 days, or in the freezer for up to 3 months.
Related Recipes
The best pumpkin bread recipe I have tried. Our family gobbles it up. Thanks so much!
– Suzette
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Pumpkin Bread
Equipment
- 1 8.5 x 4.5 inch loaf pan
Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not the entire can of pumpkin)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cups all-purpose flour
- ¾ teaspoon cinnamon (or increase to 1 teaspoon for a "spicier" loaf)
- ½ teaspoon nutmeg
- ¼ teaspoon cloves (or increase to ½ teaspoon for a "spicier" loaf)
- ¼ teaspoon allspice
- ¼ teaspoon ginger
Instructions
- Preheat the oven to 350°F. Grease and flour an 8.5 x 4.5-inch loaf pan (or spray with nonstick baking spray). Set aside.
- In a large bowl, whisk together the sugar, oil, and eggs. Add the pumpkin and vanilla; whisk to combine. Sprinkle the baking soda and salt over top; whisk until well blended.
- Add the flour, cinnamon, nutmeg, allspice, cloves, and ginger; stir gently just until combined and no steaks of flour remain. Be careful not to over-mix.
- Transfer the batter to the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Dark or nonstick pans may be done in as little as 45-55 minutes. Tent the loaf with foil during the final 15-20 minutes if the top starts to get too dark before the center is cooked through. If you're using an instant read thermometer, you're looking for an internal temperature of 195°F to 205°F.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
More Popular Pumpkin Recipes
Easy Pumpkin Muffins
30 minutes mins
Pumpkin Cake with Yellow Cake Mix
2 hours hrs 45 minutes mins
One-Bowl Baked Pumpkin Donuts
41 minutes mins
Originally published in August, 2020, this post was updated in October, 2025.
Did this recipe change? It looks different from when I previously viewed it.
Hi, Nads! Yes. 🙂 I updated the recipe because we love this version even better. If you’d like the old recipe, I can still email it to you. Just let me know!
Haha I thought I was going crazy because I made the original recipe earlier in the day. Then went to send the recipe to a friend and it was different. I’d love the old recipe, if you could email it to me, I would greatly appreciate it. I will definitely try this new version too!
Great — I just sent it to you via email. 🙂
Loved this recipe. Could you possibly send the original, so I can compare? Pumpkin bread is a favorite in our home, so it would be great to do a taste test. Thanks
Glad you liked it, Linda! I think it’s the best, which is why I replaced the old one with this version. 🙂 That said, I’m happy to email you the other as well. Keep an eye out for that. I’m sending it now…
Hello. I just want to make sure that just one cup of pumpkin is used. A can of Libby’s contains 15 oz. Thanks so much!
Hi, Patricia! That’s correct — you just need 1 cup of pumpkin (not the entire can). Hope you enjoy!
I’m searching for a recipe for pumpkin bread I made last year I see where you revised yours Can you tell me if TGE original had a note at the bottom about your husband taking it to work? I thought I saved this recipe & now I can’t locate it I have been trying different recipes but none compare I’m 70 years old & been baking forever Never found a pumpkin bread recipe as good as the 1 I’m searching for
Thank you
I’m trying this 1 today
I would like the original recipe too
Hi, Gail! The old recipe follows (but I don’t think it’s as good as this one) 🙂
I did not ever include a note about my husband taking it to work, though, so I’m thinking that maybe you used a recipe from a different site? Hope you enjoy the updated version, though!
1 (15 ounce) can pumpkin puree (or about 1 ¾ cups fresh pumpkin puree)
¼ cup butter, melted
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¾ cup all-purpose flour
¾ cup whole wheat flour (or substitute with an additional ¾ cup of all-purpose flour)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
Preheat oven to 350 degrees F. Spray an 8.5-inch by 4.5-inch loaf pan with cooking spray and set aside.
Place pumpkin and melted butter in a large bowl. Use a wooden spoon to mix together.
Add sugar, eggs and vanilla to pumpkin mixture. Stir until well blended.
Sprinkle baking soda and salt over mixture and stir until well blended.
Add whole wheat flour, all-purpose flour, cinnamon, nutmeg, cloves and ginger, stirring just until combined. Be careful not to over-mix.
Pour batter into prepared loaf pan. Bake for 45-55 minutes, or until brown and toothpick inserted in center comes out clean. My loaves usually take exactly 50 minutes to cook through.
Cool on a wire rack. Remove from pan and slice to serve.
I have searched for a recipe using instant grits in place of flour and pumpkin puree along with raisins. I made the recipe about 35 years ago and then lost it. It was very low calorie and tasty. Any ideas? The flour is substituted with grits.
Hi, Geri! I’m sorry, but I haven’t tried baking with grits in bread, so I’m no help in that regard. Sounds intriguing, though!
I made this and it turned out amazing and very moist. However, the middle top half was still batter-like and not cooked. I had to cut it out. I used a nonstick loaf pan and cooked for 50 minutes. Any idea why this happened?
Hi, Liesl! It sounds like the bread just needed to stay in the oven a bit longer — 50 minutes just wasn’t enough for it to cook through all the way. All ovens are slightly different, and the type/color/material of your loaf pan can also have a significant impact on the cooking time. I try to give a range of estimated baking times, but the best way to really tell if it’s done is to insert a toothpick deep into the center of the loaf. If it comes out with wet batter on it, the loaf needs to go back in the oven. You can always cover the bread loosely with foil if it starts to get dark on top before it’s cooked through in the center. Next time I would bake the bread for at least 60 minutes, but sometimes it can take even up to 70 minutes. Just keep an eye on it. 🙂
Thank you so much! I will try that next time.
Hi Blair, I came across your revised recipe for pumpkin bread. It looks similar to my regular recipe but wanted to try yours today. My question is if I want to make mini loaves in the Wilton baking pans, how long do you think they will take to bake?
Hi, Nancy! I would start with 30-40 minutes at 350 degrees for the mini loaves. The time will vary depending on the size of your pans and on the material that they’re made with, so just keep a close eye on them and adjust accordingly. Hope you enjoy!
What do you do with the rest of the canned pumpkin purée?
Hi Denki,
We like to save it for another batch or use it to make any of our other pumpkin recipes!
Hi Blair,
I wanted to thank you so much for this recipe! I baked a loaf earlier this afternoon and it came out really well. I enjoy cooking but I’m definitely not what you’d call a highly skilled baker, so I appreciated the ease and simplicity of this recipe. And, it was a great way to get into the Fall spirit on a cool, rainy day here in Coastal NC!
There’s nothing better than baking on a rainy day! We’re so glad it turned out well for you, Kim!
I made this and gave it as a thank you gift to my neighbor. They raved about how delicious it was. I’m going to make another loaf for myself.
Yay! I’m so happy to hear that, Phil. Thanks for letting me know!
Hi I have all the spices but the allspice on hand I do have pumpkinpie spice that has allspice in it how much of that should i use to replace allspice?Thanks
Hi, Laurie! If you use the pumpkin pie spice, you’re adding extra cinnamon and other spices to the bread as well. That’s totally fine — just know that your bread will be a bit “spicier.” 🙂 If you prefer a more mild bread, I’d just leave the allspice out altogether. Hope that helps, and enjoy!
The best pumpkin bread recipe I have tried. Our family gobbles it up. Thanks so much!
Thanks, Suzette! I’m so happy to hear that. 🙂
would use this site if there weren’t so many ads
Hi Juanita! The ads are how we are able to continue to provide free recipes. We do try to keep them to a minimum but unfortunately don’t always have much control over their placement. We appreciate you being here and hope you continue to use the site!
Hi Juanita,
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Can you sub apple sauce for veg oil?
Also, add raisins and/or choc chips?
Hi Stacey! We haven’t tested it but believe those swaps should be fine. We’d love to know how it goes if you give it a try!
1. Can you use gluton free flour in a 1:1 ratio?
2. If I just want to use pumpkin spice, how much would I use?
Hi Jean! We haven’t tested this recipe with gluten-free flour, but it should work if you use a 1:1 all-purpose gluten-free flour. We would use 1-2 teaspoons of pumpkin spice.
We hope you enjoy!