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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!

Close up side shot of stacked slices of one bowl pumpkin bread on a white tray

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!

Square image of hands holding a blue and white tray of easy 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!

Overhead shot of plates of pumpkin bread on a breakfast table with coffee and milk

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.
Blue and white plate of the best pumpkin bread recipe

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.

Stirring pumpkin muffin batter in a white bowl

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.
Baked loaf of pumpkin bread on a cutting board

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!

Overhead shot of a loaf of pumpkin bread sliced on a board

Dinner Entrées to Serve with Pumpkin Bread

Horizontal image of a plate of pumpkin bread on a table

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.

Side shot of hands serving a platter of pumpkin bread

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!

Front shot of a platter of the best pumpkin bread recipe

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.
Hands holding a blue and white tray of pumpkin bread
Side shot of a breakfast table with plates of pumpkin bread

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.
Side shot of a stack of pumpkin bread slices

More Pumpkin Recipes to Try

Square image of hands holding a blue and white tray of easy pumpkin bread

Easy One-Bowl Pumpkin Bread

5 from 2 votes
Prep: 10 minutes
Cook: 1 hour
Cooling Time 1 hour 5 minutes
Total: 2 hours 10 minutes
Servings 1 loaf (about 10-12 slices)
Calories 182 kcal
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!

Ingredients
  

  • 1 ½ cups sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin (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 oven to 350°F. Grease and flour an 8 x 4-inch loaf pan. Set aside.
  • In a large bowl, whisk together sugar, oil, and eggs. Add pumpkin and vanilla; whisk to combine. Sprinkle baking soda and salt over top; stir until well blended.
  • Stir in flour, cinnamon, nutmeg, allspice, cloves, and ginger; be careful not to over-mix.
  • Transfer batter to the prepared pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic, or light pans. The bread is done when a toothpick inserted in the center comes out clean. Tent the loaf with foil during the final 15-20 minutes of baking if the top starts to get too dark.
  • Remove the bread from the pan and cool on a wire rack before slicing and serving.

Notes

  • 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.

Nutrition

Serving: 1slice (1/12 of the loaf)Calories: 182kcalCarbohydrates: 41gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 249mgPotassium: 74mgFiber: 1gSugar: 26gVitamin A: 3218IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword: best pumpkin bread recipe, easy pumpkin bread, easy pumpkin bread recipe, moist pumpkin bread, pumpkin bread, pumpkin bread recipe
Course: bread, Breakfast, Brunch, Side Dish
Cuisine: American
Author: Blair Lonergan

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

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

    1. 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!

      1. 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!

  1. 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

    1. 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…

      1. 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!

  2. 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

    1. 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.

  3. 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.

    1. 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!

  4. 5 stars
    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?

    1. 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. 🙂

  5. 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?

    1. 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!