Pumpkin Bread is a fall staple you’ll want to make again and again.
Slightly sweet. Super moist. Just the right amount of fall spice (and everything nice).
You’ll savor every bite of this soft, indulgent pumpkin bread. It’s pretty impossible to have leftovers for long.
If you’re like me, you ambitiously purchased a can (or 3) of pumpkin puree once the temperatures started to dip.
The good news is this bread recipe is so easy, there’s almost no excuse to let your cans of pumpkin sit in your pantry. Don’t let that pumpkiny goodness go to waste this season.
Better yet, make a few loaves and give the extra ones away (if you dare).
Why KJ Loves
Pumpkin Bread
There’s nothing like a warm, perfectly spiced slice of pumpkin bread! This recipe is full of warm spices and the perfect pumpkin flavor.
Pumpkin Bread Ingredients
Eggs
Pumpkin Puree
Make sure you don’t accidentally grab pumpkin pie filling. 😱 This is what I always keep stocked!
Vegetable oil
Vegetable oil produces the best results: a moist, tender crumb. But you can use melted butter or coconut oil if needed (Be aware: the coconut flavor will come through in the bread!).
Sugar
Brown Sugar
Flour
Use regular, all-purpose flour or gluten-free flour. (You’ll need slightly more of the gluten-free flour to achieve the right texture. We used 1¼ cups gluten-free flour for our gluten-free pumpkin bread.)
Baking Soda
Baking Powder
Salt
Pumpkin Pie Spice
Cinnamon
Recipe Variations
Sugar Switch-Up
Swap out the sugar and brown sugar for ½ cup coconut sugar and ¼ cup maple syrup. Use the pure, real maple syrup!
Gluten-Free Pumpkin Bread
Swap out the regular flour for 1¼ cup of gluten-free flour.
Decked Out
Add raw sugar on top for a crunch. Or sprinkle semi-sweet chocolate chips in the pumpkin bread batter for a little touch of chocolate. You could even sprinkle in chopped pecans if you like a little more of a crunchy texture.
Pumpkin Muffins
You can’t go wrong with these portable fall goodies! Quick breads can make delicious muffins or mini loaves. Make sure you significantly decrease the baking time so they don’t burn.
How to Make Pumpkin Bread
Preheat your oven to 350 degrees and grease a standard size 1.5 lb. loaf pan (usually 8½ x 4½). I like this loaf pan.
In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices and stir until combined.
In another medium, whisk together the oil, sugars, eggs, and pumpkin puree.
Gradually add the dry ingredients to the wet ingredients and stir until combined. Be sure not to overmix the bread batter!
Pour the batter into the prepared bread pans and slide the pans into the oven.
Brace yourself. The smell may be completely intoxicating!
The pumpkin bread is ready when there is a crack at the top and a toothpick inserted in the middle comes out clean.
Let the bread cool in the pan for ten minutes. Then gently transfer the loaf to a wire rack to cool completely. (If you prefer to leave the bread in the pan, that’s ok too!)
Serve with a smear of butter and a cup of hot coffee.
Pumpkin Bread FAQ
Should you use canned or fresh pumpkin for pumpkin bread?
Make this an easy recipe by using the canned pumpkin puree. Just make sure you don’t accidentally grab pumpkin pie filling!
What size pan should I use?
For this pumpkin bread recipe, use a standard size 1.5 lb. loaf pan (usually 8½ x 4½, although 9 x 5 works too). I like this loaf pan.
How can you tell the bread is done?
As the bread bakes, it expands and rises. It will cause a crack to form at the top — that means your pumpkin bread is close! Stick a toothpick in the center. When it comes out clean, you’re in the clear. You can also use a thermometer to check — quickbreads are normally done around 200°F to 205°F.
How do you get homemade pumpkin bread out of the pan?
Make sure you thoroughly grease the pan. Let your bread cool in the pan for 10 minutes. Then, run a knife along the edges to loosen it slightly from the pan. Gently shake the bread out onto a cooling rack and let it continue to cool. “Technically,” you’re supposed to wait to let it cool completely before you eat it — for “best results.” But I personally think some rules are meant to be broken 😀 You can also grease the pan and then line with a strip of parchment paper to easily grab and remove the loaf from the pan.
How do you store pumpkin bread?
Make sure your pumpkin bread is completely cooled before storing it (to keep it from getting soggy!). Store in an airtight container at room temperature for 3-4 days or in the fridge for longer. I also like to store individual slices in small bags, so I can grab one and go in the mornings!
What other ingredients can you add to pumpkin bread?
Add some chocolate chips or chopped pecans. Or sprinkle raw sugar over the top for a bit of crunch! You could also sprinkle pepitas over the top before baking if you want the recipe to be a little more like Starbucks’ pumpkin bread.
Other Autumn-Worthy Breads
- Spiced Apple Butter Bread: An apple orchard trip wrapped up in a loaf of spiced bread.
- Carrot Zucchini Morning Glory Muffins: An odd but satisfying combo of delicious flavors.
- The Best Basic Banana Bread: Really, it’s perfect any time of year.
- Buttermilk Coffee Cake Muffins: For when you want an excuse to eat more cake.
Pumpkin Bread
(2 votes, average: 5.00 out of 5)
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- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Pumpkin Bread is a fall staple you’ll want to make again and again.
Slightly sweet. Super moist. Just the right amount of fall spice (and everything nice).
You’ll savor every bite of this soft, indulgent pumpkin bread. It’s pretty impossible to have leftovers for long.
If you’re like me, you ambitiously purchased a can (or 3) of pumpkin puree once the temperatures started to dip.
The good news is this bread recipe is so easy, there’s almost no excuse to let your cans of pumpkin sit in your pantry. Don’t let that pumpkiny goodness go to waste this season.
Better yet, make a few loaves and give the extra ones away (if you dare).
Ingredients
- 2 eggs
- ¾ cup pumpkin puree
- ½ cup vegetable oil or melted butter
- ½ cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, pumpkin puree, oil, sugar, brown sugar and vanilla until smooth.
- Add in the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon and stir to combine until smooth with a rubber spatula.
- Pour the batter into a greased bread loaf pan lined with parchment paper for easy removal.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan and slicing. Serve warm as desired and enjoy!
Notes
- Add chocolate chips to the batter to take this pumpkin bread to the next level! Use about ¾ cup of your favorite chocolate chips.
- Want to go the extra mile? Serve this banana bread warm with a homemade cinnamon butter smeared on top!
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast & Brunch
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 268
- Sugar: 17.9g
- Sodium: 172mg
- Fat: 15g
- Carbohydrates: 31.3g
- Fiber: 1.2g
- Protein: 3.3g
- Cholesterol: 41mg
Keywords: Pumpkin Bread
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
