Why You’ll Love This Recipe
Pumpkin bread is the ultimate comfort food. It’s rich in flavor, wonderfully soft, and stays moist for days. This recipe is simple to follow and uses pantry-friendly ingredients. Plus, it fills your kitchen with the delicious scent of cinnamon and pumpkin spice while it bakes. It’s great for gifting, meal prep, or enjoying with a hot drink on a chilly morning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pumpkin puree (not pumpkin pie filling)
all-purpose flour
baking soda
salt
ground cinnamon
pumpkin pie spice (or a mix of nutmeg, cloves, and ginger)
eggs
vegetable oil or melted butter
granulated sugar
brown sugar
vanilla extract
optional: chopped nuts or chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, mix the pumpkin puree, eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in chopped nuts or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
Makes 1 loaf (about 10 slices).
Preparation time: 10 minutes
Cooking time: 60 minutes
Total time: 1 hour 10 minutes
Variations
- Whole Wheat Pumpkin Bread: Use half whole wheat flour for added fiber.
- Pumpkin Chocolate Chip Bread: Add 1/2 to 3/4 cup of chocolate chips to the batter.
- Nutty Pumpkin Bread: Stir in chopped pecans or walnuts for extra texture.
- Glazed Version: Drizzle with a simple icing made of powdered sugar and milk once cooled.
- Mini Loaves: Divide batter into mini loaf pans and bake for 25–30 minutes.
- Dairy-Free: Use oil instead of butter and check mix-ins like chocolate chips for dairy content.
Storage/Reheating
Store pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Reheat slices in the microwave for 15–20 seconds or in the toaster oven until warm.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Make sure it’s not too watery.
Why is my pumpkin bread too dense?
Overmixing the batter or using too much flour can make the bread dense. Mix just until combined.
Can I make muffins with this batter?
Yes, divide into a muffin tin and bake at 350°F (175°C) for 20–25 minutes.
Is it okay to use pumpkin pie filling?
No, pumpkin pie filling contains added sugar and spices. Use plain pumpkin puree.
Can I reduce the sugar?
Yes, you can reduce both sugars slightly, but it may affect the sweetness and texture.
What can I use instead of oil?
You can use melted butter or unsweetened applesauce for a lighter option.
How do I know when it’s done baking?
Insert a toothpick into the center — it should come out clean or with just a few moist crumbs.
Can I add a streusel topping?
Yes, mix flour, brown sugar, and butter for a crumb topping and sprinkle it over the batter before baking.
Why did my bread crack on top?
This is normal and happens as the bread rises and the top sets before the center is fully cooked.
How can I make it more moist?
Using oil, brown sugar, and not overbaking are key to keeping it moist.
Conclusion
Pumpkin bread is a cozy, flavorful classic that’s perfect for any time of year — but especially during the fall season. With its soft texture, rich pumpkin flavor, and warm spices, it’s a comforting treat that’s as easy to make as it is to enjoy. Serve it plain, toasted, or topped with your favorite extras, and enjoy a slice of homemade goodness anytime.
PrintPumpkin Bread
Pumpkin bread is a soft, moist quick bread made with real pumpkin puree and warm spices like cinnamon and nutmeg. It’s an easy, cozy bake that’s perfect for fall or anytime you want a comforting, sweet treat.
- Prep Time: 10 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together pumpkin puree, eggs, oil, both sugars, and vanilla extract until smooth.
- Stir dry ingredients into wet ingredients just until combined—do not overmix.
- Fold in chocolate chips or nuts, if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a lighter option, replace some or all of the oil with applesauce.
- Don’t overmix the batter to keep the bread tender.
- Optional glaze: Mix ½ cup powdered sugar with 1–2 tsp milk and drizzle over cooled bread.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
