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The best pumpkin bread recipe sliced and stacked on a white marble board.
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5 from 8 votes

Pumpkin Bread

A moist, warmly spiced pumpkin loaf that’s simple to make, full of cozy fall flavor, and perfect for sharing.
Course bread, Breakfast, Brunch, Side Dish
Cuisine American
Keyword best pumpkin bread recipe, easy pumpkin bread, easy pumpkin bread recipe, pumpkin bread recipe, pumpkin loaf, simple pumpkin bread recipe
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 12 slices
Calories 182kcal
Author Blair Lonergan

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.
    Whisking the wet ingredients for a loaf of pumpkin bread.
  • 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.
    Adding dry ingredients to a bowl of pumpkin bread batter.
  • 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.
    Pumpkin bread batter in a loaf pan before baking.
  • Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
    Side shot of a sliced loaf of pumpkin bread on a serving tray.

Video

Notes

You can add up to 1 cup of mix-ins to the batter (such as chocolate chips, nuts, or dried cranberries). Fold them into the batter gently just before transferring the batter to the loaf pan.
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.
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.
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.

Nutrition

Serving: 1slice (1/12 of the loaf) | Calories: 182kcal | Carbohydrates: 41g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 249mg | Potassium: 74mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg