Pumpkin Bread

This pumpkin bread is wonderfully soft, super moist, perfectly spiced, and so easy to whip up! Whether you’re new to baking or just want a fuss-free fall treat, this recipe is your go-to. I keep it simple with canned pumpkin puree, but if you’ve got homemade pumpkin puree on hand, that works just as beautifully.

There’s something about fall that just wraps you in a cozy hug. The food gets warmer, the air feels crisp, and the gentle fall rain offers a peaceful pause after the busy summer months. But what I really can’t wait for is all the autumn baking. And honestly, fall baking just wouldn’t be complete without the classic pumpkin bread and all those wonderful pumpkin spice flavors!

I have sweet memories of baking homemade pumpkin bread every fall when I was a kid. Sometimes I’d bring loaves to friends and neighbors, which made those chilly days feel extra warm. Now, as a food blogger, I start even earlier to enjoy the taste of autumn — and I’m excited to share my simple and delicious pumpkin bread recipe with you.

This pumpkin bread makes a perfect dessert after dinner or pairs beautifully with your morning cup of coffee or tea. I usually pop mine in the fridge after baking, and it stays moist enough that I don’t even need to reheat it before grabbing a slice. But on those days when I want it warm, a quick zap in the microwave for 20 seconds plus a scoop of cold ice cream makes for an irresistible treat.

When the cool air rolls in and you’re pulling on cozy sweaters, there’s nothing quite like the smell of warm spices baking in the kitchen to make autumn feel magical. That’s exactly why this pumpkin bread recipe is my top pick for the season. It’s tender, soft, and filled with just the right amount of pumpkin spice, and the best part? It’s made with simple pantry staples that you probably already have. I rely on a 15-ounce can of pumpkin puree here for ease, but homemade works just as well if you prefer.

This recipe could not be simpler or more forgiving — about 10 minutes of prep, an easy bake, and you’ll have a loaf that’s great for breakfast, a snack, or even dessert. I’ll guide you with a full ingredient list, clear step-by-step instructions (with photos for every key step), some handy tips for best results, mix-in ideas to customize your loaf, and storage advice to keep your pumpkin bread moist and tasty.

• Hands-on time: roughly 10 minutes
• Bake time: 60 to 75 minutes (I recommend tenting with foil halfway to keep the top from browning too much)
• Yield: one big 9×5 loaf perfect for sharing
• Great for: beginners, busy mornings, or a cozy after-dinner treat

Stick around for the detailed photos and tips, plus some simple ways to make this loaf your own — a handful of nuts, some chocolate chips, or even a swirled cream cheese filling all add delicious twists. If pumpkin bread is your fall jam, this recipe will become a regular on your baking list.

Why You’ll Love It

If you’re wondering whether this pumpkin bread is just another recipe or a must-bake, let me put your mind at ease. It’s as soft and moist as pumpkin bread gets, bursting with those cozy fall spices everyone loves. Better yet, it’s incredibly simple — you’ll mix it up in around 10 minutes, mostly from pantry staples, then pop it in the oven. If you love ultra-easy, set-it-and-bake desserts, try our Easy Pumpkin Dump Cake Recipe. The loaf is perfect for breakfast, an afternoon pick-me-up, or dessert after dinner; and if cookies are more your speed, bake a batch of these Chewy Pumpkin Cookies. It’s easy enough for beginners, keeps well, and warms up beautifully to enjoy fresh from the oven with your coffee or even topped with ice cream.

Ingredients and Measurements

• 1 ¾ cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup white sugar
• ½ cup packed light brown sugar
• ½ cup oil
• 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
• 2 large eggs
• 2 teaspoons vanilla extract

How to Make It

1. Preheat oven to 350°F and position the rack in the lower-middle; lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. In a medium bowl whisk together 1¾ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
3. In a large bowl whisk 1 (15-ounce) can pumpkin puree with 1 cup white sugar and ½ cup packed light brown sugar until smooth; add 2 large eggs, ½ cup oil, and 2 teaspoons vanilla extract and whisk until combined.
4. Slowly whisk the dry ingredients into the wet ingredients until the batter is smooth and no dry flour remains, taking care not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake for 60 to 75 minutes, loosely tenting the loaf with foil about halfway through to prevent over-browning; the bread is done when a toothpick inserted into the center comes out clean or with only a few dry crumbs.

   

7. Let the loaf rest in the pan for about 10 minutes, run a knife around the edges to loosen, then invert onto a wire rack and cool another 5 to 10 minutes before slicing.
8. If making muffins, bake about 18–25 minutes; if making mini loaves, bake about 25–35 minutes, checking doneness with a toothpick.

Baking Tips for Success

• Spoon and level your flour into the measuring cup instead of scooping straight from the bag—this keeps the loaf light and fluffy, not dense.
• Mix your batter just until combined. Overmixing can toughen the pumpkin bread. Don’t worry if you see a few small lumps, they won’t hurt anything. If you’re making your own pumpkin puree, be sure it’s thick and well-drained—here’s how to roast pumpkin for a sturdy, flavorful puree.
• Start checking your loaf for doneness around the 60-minute mark. Use a toothpick in the center — if it comes out with only a few dry crumbs, you’re good!
• Don’t skip tenting with foil halfway through baking. This prevents the crust from getting too dark while the middle finishes baking perfectly.
• Line your pan with parchment paper, and allow the bread to cool in the pan before removing. This helps the bread come out cleanly without tearing.
• Use a neutral oil like vegetable or canola for tender crumb and subtle flavor. If you want to swap in melted butter, just expect a slightly richer taste and a different texture. For an ultra-moist loaf, see our incredibly moist pumpkin bread recipe.

Ways to Customize

• For some crunch, toss in ½ cup chopped walnuts or pecans.
• If you love chocolate, stir in ½ to ¾ cup chocolate chips for a sweet surprise. Or go all-in with a chocolate-and-pumpkin showstopper like Chocolate Pumpkin Cheesecake Cake.
• Add ½ cup raisins or dried cranberries for a chewy burst of fruity goodness.
• Try a cream cheese swirl by mixing 4 oz cream cheese, 2 tbsp sugar, and 1 egg yolk; dollop into the batter and swirl before baking – heavenly! Craving more of that creamy pumpkin profile? Check out these Mini Pumpkin Pie Cheesecakes (No Bake).
• Want a lighter loaf? Swap half the oil with unsweetened applesauce. Texture changes a little but stays delicious.
• Need muffins or mini loaves? Use the same batter. Bake muffins about 18–25 minutes and mini loaves 25–35 minutes. Don’t forget to check with a toothpick for doneness!

Storing and Freezing

• Keep the cooled pumpkin bread wrapped tightly or in an airtight container at room temperature for up to 2 days — great for quick snacks! The same room-temperature storage works for Moist Zucchini Bread, too.
• I like to store my loaf in the fridge for up to 4–5 days, wrapped well. You can enjoy slices cold or warm them briefly in the microwave.
• Freeze the loaf or individual slices by wrapping tightly in plastic wrap and foil or placing in a freezer bag. It keeps well for up to 3 months. Thaw overnight in the fridge or on your counter. This freezing method also works for Pumpkin Chocolate Chip Bread.
• To reheat, zap a slice in the microwave for 15–25 seconds, or warm a whole or half loaf wrapped in foil at 300°F for 10–20 minutes until hot.

Questions Answered

• Q: Can I use fresh pumpkin instead of canned?

  A: Absolutely! Just make sure you use pureed cooked pumpkin (not pumpkin pie filling). If your homemade puree is watery, drain or cook it down a bit so your loaf isn’t soggy. For a step-by-step on how to roast and puree fresh pumpkin for baking, this guide walks you through it.

• Q: Is this pumpkin bread recipe dairy-free?

  A: Yes! Since it uses oil instead of butter, it’s dairy-free as written. Switching to melted butter means it won’t be dairy-free anymore.

• Q: Can I make this gluten-free?

  A: You can! Try a 1:1 gluten-free all-purpose flour blend with xanthan gum. The texture will be a bit different, but still tasty.

• Q: Why does the recipe use both baking soda and baking powder?

  A: Using a mix of baking soda and baking powder helps the pumpkin bread rise evenly and keeps the texture nice and light. Baking soda helps with browning and reacts to any acidity, while baking powder adds extra lift.

• Q: The top of my bread browns too fast. What can I do?

  A: Just tent the loaf loosely with foil halfway through baking, as the recipe suggests. If your oven runs hot, try lowering the temperature by 15–25°F and keep an eye on the bake time.