Pumpkin Bread

Jump to Recipe

This is the BEST Pumpkin Bread recipe, it is moist, perfectly spiced, and easy to make. It will become one of your favorite fall recipes!

Pumpkin Bread

Pumpkin, the First Sign of Fall

Are you guys ready for pumpkin season? I sure hope so because today we are sharing the BEST Pumpkin Bread recipe. Pumpkin Bread is the first sign of fall at our house, I don’t wait for the leaves to change colors because I LOVE pumpkin and can never wait that long. When you smell pumpkin bread baking at our house, you know it is fall, and that is a very good thing! Fall is my favorite season and this pumpkin bread is my all-time favorite! It is a fall MUST!

Pumpkin Bread Recipe

Best Pumpkin Bread Recipe

If you follow our blog, you know I LOVE baking quick breads, hello, banana bread, lemon zucchini bread, and chocolate banana bread…just a few of my favorites.

Well, pumpkin bread is right at the top of the list when it comes to quick breads. It is SO good! I love pumpkin everything and pumpkin bread is a fall classic. I have baked a lot of pumpkin bread in my life and I have to say that this pumpkin bread recipe is perfection! It is moist, full of pumpkin flavor, perfectly spiced, and easy to make. You are going to fall in love with this pumpkin bread recipe before it even goes in the oven…and when it comes out of the oven and you have a bite, you will be hooked for life!

Tips for Making Pumpkin Bread

  • Use 100% pure pumpkin (pumpkin puree). Do not use pumpkin pie filling that has been sweetened. You can find canned pumpkin at any grocery store. It is usually in the baking aisle. Libby’s is a popular brand. For this pumpkin bread recipe, you will need 1 cup, a 15 oz can will be enough.
  • For this recipe, I use cinnamon, nutmeg, ginger, and cloves. They all come together to create the most amazing flavor. If you want to substitute pumpkin spice, you can, but I like using the individual spices because I think the flavors stand out more in the bread. If you are going to use pumpkin spice, use 1 tablespoon in place of the spices.
  • I use mostly brown sugar and a little granulated sugar. The brown sugar adds a nice molasses flavor to the bread and keeps it super moist.
  • Make sure the butter is melted and slightly cooled before adding it to the batter. I like using butter and oil because the butter adds a rich flavor and the oil keeps the bread moist.
  • I add a little water to the bread to thin out the batter and to keep it moist. You can also use buttermilk if you wish!
  • Don’t forget the pure vanilla extract. Vanilla makes everything better!
  • Bake the bread in a greased 8 x 4 x 3 -inch loaf pan. The bread will take 45 to 60 minutes to bake, depending on your oven and pan. If it is your first time baking the bread, check it at 45 minutes to be safe. The bread is done when a toothpick inserted into the center comes out clean. If your bread is getting dark and the middle isn’t done you can always place a piece of aluminum foil loosely over the bread and finish baking it.
  • Let the bread cool in the pan for 10 minutes and then carefully remove it from the pan and cool completely before slicing.

Pumpkin Bread slices

Can You add Chocolate Chips?

I know I am going to get this question, so I am going to answer it. Of course, you can add chocolate chips! Pumpkin chocolate chip bread is a THING. People go crazy for anything pumpkin chocolate chip (like these cookies) and I understand why, it is SO good! Pumpkin and chocolate are a match made in heaven. If you want to add chocolate chips, stir in 1 cup of semi-sweet or milk chocolate chips after you add the dry ingredients.

You can also stir in a cup of chopped pecans, walnuts, dried cranberries, or raisins.

How to Store Pumpkin Bread

I think this pumpkin bread is even better the second day. Sure, you have to enjoy a fresh slice of bread, but try to save some for the next day.  All of the flavors set in and the bread gets even moister. It is worth the wait and a great recipe that you can make in advance for parties or breakfast the next day.

To store the bread, wrap the cooled bread in plastic wrap and keep on the counter for two to three days. If you need to store it for longer than that, keep in the refrigerator for up to 5 days. This pumpkin bread also freezes beautifully. Wrap the cooled bread in plastic wrap and place in a freezer bag for up to 3 months. Defrost before slicing. You can also keep slices of the pumpkin bread in the freezer. To reheat, just pop in the toaster and slather with butter, that part is optional but SO good:)

Can You Double the Recipe?

YES! You are going to love this pumpkin bread recipe so much that I know you are going to want two loaves. One loaf for you and one loaf for a friend…or two loaves for you, I won’t tell anyone:) You can easily double this recipe. You will need two loaf pans. Bake both loaves at the same time, on the middle rack in the oven.

You can also make mini loaves with this recipe or muffins, just reduce the baking time!

Easy Pumpkin Bread

Kick-off fall by making a loaf of this easy and delicious pumpkin bread! It is guaranteed to be a fall favorite! Your house will smell amazing and you will be in pumpkin bread heaven. You can enjoy a slice of pumpkin bread for breakfast, as a snack, or even for dessert. It is a great bread for Halloween, Thanksgiving, fall parties, or EVERY day! ENJOY!

More Pumpkin Recipes:

Easy Pumpkin Bread Recipe

Pumpkin Bread

This is the BEST pumpkin bread recipe! It is easy to make, super moist, and perfectly spiced. It will become a staple in your house every fall season.
4.59 from 17 votes
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour


  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin not pumpkin pie filling
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/4 cup melted butter slightly cooled
  • 1/4 cup canola or vegetable oil
  • 1/4 cup water
  • 1 1/2 teaspoons pure vanilla extract
  • Turbinado sugar for sprinkling on bread


  1. Preheat oven to 350 degrees F. Grease a  8 x 4 x 3 -inch loaf pan generously with nonstick cooking spray or butter. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, water, and vanilla extract.
  4. Add the dry ingredients and stir until just combined. Don't over mix the batter.
  5. Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula. Sprinkle generously with turbinado sugar.
  6. Place the loaf pan in the oven and bake for 45 to 60 minutes, depending on your oven. The loaf is done when a toothpick inserted into the center comes out clean.
  7. Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Use a butter knife to loosen the bread in the pan. Turn over and carefully remove the bread from the pan. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife.
Nutrition Facts
Pumpkin Bread
Amount Per Serving
Calories 189 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 27mg9%
Sodium 203mg8%
Potassium 80mg2%
Carbohydrates 32g11%
Sugar 17g19%
Protein 2g4%
Vitamin A 865IU17%
Vitamin C 0.9mg1%
Calcium 22mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

pumpkin bread

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. 5 stars
    I just made this pumpkin bread today and it was SO good! I added a half cup of chopped pecans. I’d definitely make this again 🙂 Thanks for posting.

  2. 5 stars
    Would love your best pumpkin pancake recipe!! 

    We live this bread . . . And pancakes are only a 15 min wait.  But the pumpkin is so heavy it makes things fall flat. What’s your best solution and recipe for a autumn breakfast with pumpkin to die for?

  3. Love pumpkin in any shape or form! This recipe looks like the balanced type of pumpkin bread and I am going to try it ASAP. Happy fall!

  4. I have this in the oven now! I’m always trying new pumpkin bread recipes and I know this will rank way up there…..it looks and smells so good.

    1. Pumpkin flavors usually have nutmeg. If you don’t like it, you can leave it out and use more cinnamon and/or ginger.

  5. 5 stars
    This was awesome!!!! My kids and family are obsessed with pumpkin…this was a no fail recipe!  Sometimes with brads it can be tricky but this was easy and amazingly delicious… My son said it’s like pumpkin pie only a bread! 

    1. I make mine vegan because of food allergies in my family. I sub out the butter for Earth Balance Buttery sticks (they have regular and soy-free), and I used 1/2 c. applesauce for the eggs. I had to cook it a little longer because it was very moist, but it really depends on your oven. You can also use aquafaba (chickpea brine — about 1/3 cup), flax eggs (2 Tbsp ground flax plus 4-6 Tbsp warm water), or an egg replacer (I like using Bob’s Red Mill, but Ener-G works well, too).  Hope that helps! 

  6. 5 stars
    Great recipe.  Used 1/2 cup of avocado oil instead of butter/oil combo since hubby is lactose in tolerant, and omitted the sugar sprinkled on top. Still turned out great, thanks for sharing 

  7. Hi Maria! Quick question – is there a reason you prefer to use a 9×5 baking pan for your banana bread (by the way, I made a loaf over the weekend and wow. I’m pretty sure I’ve found my go-to banana bread recipe. Thanks!) but a smaller baking pan for your pumpkin bread? Thank you!

  8. If I already have pumpkin spice, would the combined amount be
    2 and 1/4 teaspoons instead of the separate individual spices?

    1. I would do a tablespoon because I don’t think the spices are as strong in pumpkin spice, but if you are nervous you can do less. I like spices:)

  9. 5 stars
    This was delicious and a big hit at work! I added chocolate chips but otherwise followed the recipe exactly, which was pretty quick and straightforward. Thanks for another awesome recipe!! 🙂

  10. In New Zealand we don’t have canned pumpkin. Can I just convert this listed amount to pumpkin I roast/cook and mash up myself?

  11. My family loooved this, even the ones who swear they don’t like pumpkin! We will be making this for years to come. I ran apples through the food processor with about a tsp of coconut oil in place of vegetable oil (would work better if cooked but I was in a pinch). Only had zulka sugar so I added a tsp of maple syrup for a little extra richness. So, so, so good!

  12. Just made this for a warm cozy breakfast! So delicious perfect for this season. Excited to try the other pumpkin recipes 🙂

  13. I just made this on Friday and it’s wonderful…and used fresh pumpkin that I baked that morning for fall baking! The next day when some of our granddaughters came over, they dove into the pumpkin bread and just about finished it off…guess I should have made two loaves! Time to make more! Thank you for sharing the recipe!!

    1. I haven’t tried it. The brown sugar keeps the bread moist. I am sure honey will be be good, but maybe not the exact same texture. Let me know if you try it!

  14. 1 star
    Bread never rose and it was more like pumpkin bars. I wondered about no baking powder and only baking soda. All other pumpkin bread recipes have baking powder too. I don’t recommend this recipe

  15. 4 stars
    The second loaf I made, I added a third egg and 1/2 t easpoon of baking powder. Looked more like a loaf. It was not sugary sweet. I gave the second loaf to the neighbor the nurse working in the emergency room at the local hospital.

  16. 4 stars
    I made this recipe to the letter the first time and it came out perfect. This time I added a cup of chocolate chips and, after letting it rest for about an hour, I went to cut into it and it was completely gooey and unbaked in the middle! I guess the chocolate chips added too much moisture? The other recipe on this website the actually includes chocolate chips also lists baking time as 60 minutes at 350º so I’m not sure what went wrong. Putting it back in the oven to hopefully fix the problem…..

  17. 5 stars
    Just baked two loaves of this bread and they turned out beautifully, the taste is exceptional! Thank you for providing this recipe Maria!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating