Easy One-Bowl Pumpkin Bread

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, roast chicken, pulled pork, or Dutch oven pot roast. It’s a year-round family favorite!

Moist Pumpkin Bread

Once the temperature drops and you wake up to a crisp autumn morning, you’ll be craving a slice of this warmly-spiced, moist pumpkin bread with your hot cup of coffee. It’s a simple and delicious treat that your entire family will devour! Best of all, with only 10 minutes of prep, you can skip a trip to the drive-thru and enjoy a bakery-style loaf at home. This is so much better than Starbuck’s pumpkin bread!

Why is my pumpkin bread gummy?

The key to a nicely-balanced, moist loaf of pumpkin bread with a light, tender crumb is just the right amount of pumpkin puree paired with just the right amount of oil. Too much oil, butter, or pumpkin and the bread turns out dense, heavy, gummy, and wet. Too little oil, butter, or pumpkin and the bread turns out dry, crumbly, and flavorless. It’s a delicate balance!

I’ve made many, many loaves of the classic fall treat over the years, and I can confidently say that this is the best pumpkin bread recipe you’ll ever taste! It’s perfectly moist — but not wet or heavy — and has just the right amount of warm spices. Even my pickiest little eaters go crazy for this sweet treat!

Ingredients

This is just a quick overview of the ingredients that you’ll need for a loaf of pumpkin bread. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

• Sugar: for a loaf that’s perfectly sweet.
• Oil: I use vegetable oil, but another neutral oil, such as canola oil, will work.
• Eggs: give the bread structure.
• Pumpkin puree: make sure to purchase a can of 100% pure pumpkin puree, not a can of “pumpkin pie filling” or “pumpkin pie mix.”
• Pure vanilla extract: for extra flavor.
• Baking soda: the leavening agent that helps the bread rise.
• All-purpose flour: the base of the bread.
• Salt: to enhance the other flavors in the recipe. I use regular table salt here, not kosher salt.
• Cinnamon, nutmeg, allspice, cloves, and ginger: warm spices that give the bread its classic fall taste. You can substitute with about 2 teaspoons of pumpkin pie spice if that’s what you have on hand.

Is pumpkin puree the same as canned pumpkin?

Yes! Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes. You can use 1 cup of fresh pumpkin puree if you prefer that instead of the canned product. Just make sure that you don’t pick up a can of “pumpkin pie filling” or “pumpkin pie mix,” which includes sugar and spices that you don’t find in the pure pumpkin.

How to Make Pumpkin Bread

Pumpkin bread is a classic American fall treat! Served for breakfast, brunch, snack, dinner, or dessert, pumpkin puree and warm spices (such as cinnamon, nutmeg, ginger and cloves) are the stars of this quick bread. It can be made with either fresh pumpkin puree or with canned pumpkin (as shown here) for a stronger pumpkin flavor.

Best of all, since it’s a “quick bread,” there’s no yeast necessary, no rising or proofing time, no kneading, and no mixer to haul out onto the countertop. The entire loaf comes together in about 10 minutes with just one bowl to wash at the end — making this a very easy pumpkin bread recipe. Minimal effort and maximum reward…that’s my kind of baking!

1. In a large bowl, whisk or stir together the sugar, oil, and eggs.
2. Add the pumpkin and vanilla extract, and whisk to combine.
3. Sprinkle the baking soda and salt over the wet ingredients, then stir until well-blended.
4. Add the dry ingredients (flour, cinnamon, nutmeg, allspice, cloves, and ginger).
5. Transfer the batter to a greased 8 x 4-inch loaf pan.
6. Bake the bread in a 350°F oven for about 65 minutes.
7. Remove the bread from the pan and cool on a wire rack before slicing.

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. It’s best with a smear of soft butter or cream cheese, a dollop of jam, apple butter, homemade honey butter, or even spread with almond butter or peanut butter. Don’t forget a cup of coffee or a cold glass of milk!

Dinner Entrées to Serve with Pumpkin Bread

• Crispy Fried Chicken, Oven-Fried Chicken Breast, Crispy Roast Chicken with Vegetables, or Roasted Chicken Breast with Molasses and Apples
• Oven-Baked Pork Tenderloin, Dutch Oven Pork Roast with Gravy, Cider Braised Pulled Pork, Oven-Fried Pork Chops, Pan Fried Pork Chops, and Crock Pot Pulled Pork
• Oven BBQ Chicken Breast or Crock Pot BBQ Chicken
• Crock Pot Ribs or Baked Baby Back Ribs
• Dutch Oven Pot Roast, Dutch Oven Beef BBQ, Cast Iron Skillet Filet Mignon, or Bourbon-Glazed Beef Tenderloin
• Crock Pot Chili, Classic Beef Chili, Pumpkin Chili, “Good Luck” Southern Chili, Easy White Bean Chicken Chili or Texas Chili
• Beef Stew, Chicken Stew or Brunswick Stew
• Southern Fried Catfish or Oven-Fried Fish
• Grandmother’s Hamburger Soup, Ham and Bean Soup, Chicken and Wild Rice Soup, Crock Pot Cabbage Soup, Minestrone Soup, Chicken and Vegetable Soup, or Split Pea Soup
• Ranch Style Beans, Southern Lima Beans, Hoppin’ John, or Black Eyed Peas with Bacon
• Rosemary Oven Roasted Chicken

Storage

Always wrap your loaf in plastic wrap or foil to prevent it from drying out. The pumpkin bread will stay fresh at room temperature on the counter for 1-2 days, and it will keep in the refrigerator for up to 1 week.

Can you freeze Pumpkin Bread?

Yes. Allow the bread to cool completely, and then wrap tightly in plastic wrap and place in a Ziploc freezer bag or wrap again with aluminum foil. The pumpkin bread will keep in the freezer for up to 3 months.

Thaw the bread on the countertop or warm individual slices in the microwave for a few seconds. It will taste just as fresh as the day you baked it!

Recipe Variations

• Nuts: stir in 1 cup of chopped pecans or walnuts.
• Raisins: add 1 cup of raisins to the batter.
• Cranberries: add 1 cup of sweetened, dried cranberries (such as Craisins), or try fresh cranberries for a tart pop of flavor.
• Chocolate chips: 1 cup of chocolate chips added to the batter takes this simple loaf of moist pumpkin bread over the top!
• Pumpkin Muffins or Mini Loaves: 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). You can also use the batter to make mini loaves of pumpkin bread. The mini loaves will bake at 350°F for 30-40 minutes.
• Like Starbucks, you can sprinkle pepitas (pumpkin seeds) on the top of your bread before baking.
• Any neutral flavored oil works well (such as vegetable oil or canola oil). You can also use melted coconut oil, but it might change the taste of the bread slightly.

Tips for the Best Pumpkin Bread Recipe

• I use a can of Libby’s 100% pure pumpkin, but you can substitute with 1 cup of fresh homemade pumpkin puree.
• Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling or pumpkin pie mix. The pure pumpkin puree is unsweetened and doesn’t include any spices or other seasonings.
• Do not over-mix the batter. It should come together so that everything is combined, but then stop stirring! Mixing too much will result in a dry, dense loaf.
• The total baking time will vary depending on the type of loaf pan that you use. A dark metal, nonstick pan cooks the bread faster, so it will likely be done within 45-55 minutes. By contrast, a lighter metal pan, a glass pan, or a ceramic pan can easily require up to 70 minutes of baking in a 350°F oven. You can tell that your loaf is cooked through when you insert a toothpick or long stick deep into the center of the loaf and it comes out clean.

More Pumpkin Recipes to Try

• Applesauce Pumpkin Muffins
• 2 Ingredient Pumpkin Muffins
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Chiffon Pie
• Pumpkin Cheesecake Bars
• Easy Pumpkin Cake
• Pumpkin Coffee Cake with Cake Mix
• Pumpkin Oatmeal Cookies
• Fall Harvest Creamy Pumpkin Soup
• Pumpkin Chili
• Pumpkin Dip

This recipe was originally published in August, 2020. The photos were updated in August, 2022.