Pumpkin Bread

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This pumpkin bread recipe makes two soft, moist loaves with the perfect amount of that classic pumpkin spice flavor you know and love. It’s easy to make and so delicious. You’ll be munching on it all day long.

Easy Pumpkin Bread Recipe

When the leaves turn gold and the crisp autumn air sets in, there’s no better way to embrace the spirit of the season than with a freshly baked loaf of pumpkin bread. And this is the best pumpkin bread ever! It’s so moist and tender and delivers the perfect marriage between the subtle sweetness of pumpkin puree and the warm flavors of cinnamon, nutmeg, and cloves. It’s easy to make and will fill your kitchen with the nostalgic scent of the holidays.

I love how beautifully simple this classic pumpkin bread is but, if you’re looking for something a little more “exciting” try my Pecan Praline Pumpkin Bread or this Cheesecake Swirl Pumpkin Bread.

Side view of three slices of Pumpkin Bread leaning against the remainder of the Pumpkin Bread loaf

Why You’ll Love This Pumpkin Loaf

You are going to love this homemade pumpkin bread. Everything from the smell to the taste to the texture is divine. Here are some of the reasons I think it’s so special.

  • Just. So. Yum. The marriage between the subtly sweet pumpkin and the warm spices is just perfect here. You can taste the spices but they don’t overwhelm the palate. Plus, I used real butter instead of oil, which adds a richness and texture to the bread that is just to die for.
  • Smell. I love the way the spices in this loaf light up the kitchen with the smell of autumn as it bakes. I swear you can almost taste how good it is before it even comes out of the oven.
  • Wonderfully moist. This pumpkin bread is so moist and tender. It really is a treat to sink your teeth into.
  • Super easy. This recipe is super straightforward and doesn’t require any complicated mixing techniques, making it perfect for both experienced and novice bakers.
  • An all-day treat. You really can enjoy this moist, flavorful loaf any time of day. Have it as a snack or a dessert. Heck, you could even classify it as a breakfast item in my book.
  • Mix-in friendly. While this autumn treat is delightful on its own, you can easily add your favorite mix-ins like chopped nuts, raisins, or chocolate chips to the batter for extra flavor and texture.
Ingredients for pumpkin bread.

What You’ll Need

Here’s what you’ll need to make this easy pumpkin bread. Don’t forget to scroll to the recipe card below for precise measurements.

  • All-purpose flour – Be sure to measure it properly, with either a food scale or the spoon and level method. Too much flour can ruin your pumpkin loaf.
  • Leavening – The combination of baking soda and baking powder gives you the best rise and texture.
  • Spices Cinnamon, nutmeg and cloves give this pumpkin bread the perfect amount of fall spice!
  • Salt – For flavor.
  • Unsalted butter – The butter should be softened at room temperature. Otherwise, it won’t cream properly with the sugar and eggs.
  • Sugar – I used all white sugar here. Some people will add brown sugar to their pumpkin bread for a slightly deeper, more molasses-y flavor but I don’t think it’s necessary.
  • Eggs – Be sure to use large eggs, not medium or extra large.
  • Pumpkin puree – I highly recommend canned puree. Also, be sure to use pumpkin puree and not pumpkin pie filling.

How To Make Homemade Pumpkin Bread

Here comes a quick look at how to make homemade pumpkin bread. Be sure to scroll to the recipe card below for more detailed instructions.

  • Prep. Preheat oven to 350 degrees and grease two 9×5 loaf pans with nonstick baking spray.
  • Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, and spices.
  • Combine the wet ingredients. Beat the butter and sugar together and then mix in the eggs, one at a time.
  • Cream. Beat the wet ingredients on medium speed until light and fluffy.
  • Add the pumpkin. Mix the pumpkin puree with the wet ingredients.
  • Put it all together. Mix the dry ingredients with the wet ingredients.
  • Bake. Divide the batter between the two loaf pans and bake for 60-70 minutes.
  • Cool. Allow the loaves to cool in their pans for a few minutes before turning them out onto a cooling rack to cool completely.

Tips for Success

Here come some tips and tricks that will help you get this easy pumpkin bread recipe right the first time. Happy baking!

  • Grease your pans. Not just a little. A lot. You really want to get in there with some non-stick cooking spray as these pumpkin loaves have a tendency to stick to their pans.
  • Room temperature butter. Allow the butter to soften at room temperature before using it. Cold (or overly melted butter) will not cream properly with the sugar and eggs. This can give you an overly dense loaf.
  • Don’t skimp on cream time. When creaming together the butter, sugar, and eggs, do so until you see that the mixture has significantly lightened in color and has become nice and fluffy. This adds air to the batter, helping to ensure that you don’t end up with an overly dense loaf.
  • No over-mixing allowed. Unless you want tough, dense pumpkin bread. Over-mixing after adding the dry ingredients to the batter can cause the glutens in the flour to overdevelop, making the finished product tough and much less pleasant to bite into.
  • Remember that baking is a science. In order to get the right texture and rise out of your pumpkin bread, you want to treat this recipe as a high-stakes science project. Measure meticulously (I suggest using a food scale, especially for the flour) and use an oven thermometer to make sure your oven is preheated to the proper temperature.
  • Patience. Once you put the bread in the oven, keep the oven door closed. It can be tempting to check on the progress of your loaf but letting cool air in can cause the bread to collapse. So be patient.
Overhead view of a full loaf of Pumpkin Bread in a metal baking pan on a white table

Proper Storage

  • Counter. Once it has cooled completely, wrap the pumpkin bread tightly in plastic wrap or seal it in an air-tight container. Store it at room temperature for up to 4 days.
  • Refrigerator. If you would like to give your pumpkin bread a slightly longer shelf life, allow it to cool completely before wrapping it in plastic wrap or sealing it in an airtight container. Store it in the fridge for up to 1 week. Note that the cool temperatures of the refrigerator might dry the bread out a bit.
  • Freezer. Allow the bread to cool to room temperature before wrapping it (either the whole loaf or individual slices) in plastic wrap and then in foil. Pop the bread in a ziplock bag and store it in the freezer for up to 3 months. Thaw in the refrigerator before indulging.
Two slices of Pumpkin Bread on a white plate next to a decorative pumpkin

More Easy Pumpkin Recipes

Fall is in the air and I am in a pumpkin mood. Here are some of my absolute favorite pumpkin-y recipes for you to try out. Let me know which is your favorite.

See How to Make Pumpkin Bread

Read Transcript

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Two halves of Pumpkin Bread on top of another slice of Pumpkin Bread on a white plate

Pumpkin Bread Recipe

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2 loaves (10-12 slices per loaf)
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Pumpkin Bread recipe is soft, moist and full of flavor with lots of pumpkin and spice! It’s easy to make and made with butter, instead of oil.


  • 3 cups (390g) all purpose flour (measured properly)
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground cloves
  • 3/4 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 3 cups (621g) sugar
  • 3 large eggs
  • 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)


  1. Preheat oven to 350 degrees. Grease two 9×5 loaf pans very well with non stick baking spray.
  2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
  3. In a large mixer bowl, combine the butter and sugar and mix just until combined.
  4. Add the eggs one at a time, mixing until well combined after each addition.
  5. Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
  6. Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.
  7. Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand.
  8. Divide the batter evenly between the two loaf pans and bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean.
  9. Remove the loaves from the oven and allow to cool for about 10 minutes and then remove to a cooling rack to cool completely.


  • Serving Size: 1 slice
  • Calories: 242
  • Sugar: 26 g
  • Sodium: 163.9 mg
  • Fat: 8.6 g
  • Carbohydrates: 39.8 g
  • Protein: 2.8 g
  • Cholesterol: 43.6 mg


Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Dante' Patterson

    I have a question about the pumpkin bread recipe. Would it still work if I, also, melt the butter too?

    1. Lindsay

      I haven’t tried it, but it would likely change the final texture. Creaming the butter and sugar adds air to the batter that adds to the rise and texture of the bread.

  2. Margaret Keller

    Hi I made this recipe several times, it is amazing! Can I substitute the butter for oil? Also what is the trick to making the bread rise higher mine always drops so low? Thank you!

    1. Lindsay

      I’m so glad you enjoyed it! Honestly, I don’t recommend oil. I haven’t tried it in this particular pumpkin bread, but when I tested it in other recipes it just did not give the same flavor and really tasted kind of oily. I highly recommend butter over oil in this particular case. As for the rise, is your pumpkin bread falling in the middle or do you just want it to have a larger dome on top? If it’s falling in the middle, you could be opening oven too soon.

  3. Pamela Barnes

    Hi Lindsay, I would like to make your pumpkin bread recipe into mini loaves and give them as pre Thanksgiving treats for some BINGO ladies. I think they would love them. I was wondering if you might know how many mini loaves this recipe might make and how long they should be baked? Thank you in advance and Happy Thanksgiving to your beautiful family!

    1. Lindsay

      I haven’t made it as mini loaves so I’m not sure. I’m sorry! I wish I could be more help. Happy Thanksgiving to you as well!

    2. Gary

      I am baking one up right now…but because I live in Italy, had to buy a pumpkin, which looks nothing like a Halloween pumpkin but more like a squash. As it was the first time I am making it, I did not want to make 2 so I just divided all the ingredients in half…(plus changing all the measured into metric)….Thusly, if the above recipe makes 2 large loaves…but you need, let me say, 4, just quarter it and check on it now an then to see if it needs less cooking time not to mention if you have smaller loaf pans. If you need 8 smaller ones, double the recipe and then pour into 8 smaller pans instead of 4 larger ones. It is all arithmetic, in the end.

  4. Sharon

    I am making this recipe now using Swerve for a sugar substitute. I have never before seen a recipe where the sugar content was equal to the flour content. No wonder everyone is raving about it. The sweeter the better, right? I can’t wait to try it! Thank you for sharing your baking talent and your recipes with us! By the way, the cake on the cover of your cookbook is beautiful! What a gorgeous cake! The colors almost remind me of a neopolitan ice cream cake.

    1. Lindsay

      I hope you enjoy it! Keep in mind that sugar not only adds sweetness but also moisture. It actually really affects the texture of the baked good. Using swerve may change the texture of your banana bread.

      And yes, that cake was inspired by Neapolitan ice cream.

  5. Natalie Hogan

    Made this with fresh pumpkin we roasted and puréed. It really is the best pumpkin bread recipe ever. I made it 3 times to give out as gifts. On one of them, I added pecans. On another, added curry powder for a spicy version. All turned out wonderful. Thanks!

  6. Alex

    This turned out great! Didn’t have enough butter so substituted with vegetable shortening and still came out great! Mixed in some flax meal too and added a little almond extract and vanilla

  7. Symantha

    Great recipe! Can I substitute almond flour for flour and some other kind of sweetener (like Splenda, etc.) for sugar? Due to health issues, I cannot have regular flour or sugar of any kind.

    1. Lindsay

      You want to use an egg and a half, which is obviously a little tough. You could use just the yolk or just the white, but I do find that it can sometimes change the result. The other option is to beat an egg and try to divide it in half.

    1. Lindsay

      So glad you enjoyed it! It’s hard to say for other veggies without testing them since there can be a lot of variation in moisture content, etc.

  8. Angie

    I made this wonderful recipe with fresh frozen pumpkin from last year. It is truly the “Best Pumpkin Bread” ever. I brought it sliced in individual zip lock bags for the runners at the end of my daughter’s own Thanksgiving 5K Turkey Trot on Thanksgiving. Thank You!

  9. Gabbi

    I have made this recipe countless times. Whenever we have a get together my co workers request this. It will be featured at Thanksgiving again this year.

  10. Carmen

    This pumpkin bread is AMAZING!!! I can’t keep hubby and son away from it… Looks like I need to make some more!!

  11. Lisa

    Can’t wait to try this recipe! Curious – when I printed it, it printed a 28 square inch black box (the video on that page). Drained my black ink. Did anyone else have that happen?

  12. Marianne

    I made with homemade pumpkin purée and pumpkin pie spice with additional cinnamon and dark chocolate chips. Smells coming the oven are unbelievable! Taste! Amazing! Thanks for the recipe!

  13. Anne

    Loved it! Used fresh pumpkin purée & it came out excellent. Thank you for the wonderful recipe. I will definitely be adding it to my recipe book.

  14. Cindy McWhorter

    Hi Lindsay! I can’t wait to try this recipe but am wondering how long to bake if I use small 3×5 pans? And would it be @ the same temperature as well? Thank so much!

      1. Otto Anderson

        you can down size to smaller pans just ajus the time to about 40 minutes and check with a tooth pick about 10 minutes before done to see if they are done.
        Fill each little pan half full. I make a lot of little pans as gifts.

  15. Charlene

    I have gluten free folks to cook for and am wondering if I use the 1 to 1 mixes available for flour replacement would there have to be any other adjustments to the recipe?  

  16. Jan

    I just made this today. Absolutely delicious!  I made 1 loaf plain then added chopped walnuts to the other. I drizzled a little glaze on one. Thanks!

  17. Debbie

    I made this recipe today.  Soooo good! Just the right amount of spice and pumpkin flavour.
    It was perfect warm with a little butter.

  18. Patrick

    This is an excellent recipe, very moist and very tasty. I’ve tried other recipes and this one with the butter in place of oil, along with the combination of spices is excellent.Thank you so much for sharing it!

  19. Janessa

    Oh. My. Gosh. I don’t consider myself to be a *huge* pumpkin fan, nor am I an expert on pumpkin bread, but I know what’s good and this is honestly THE best.
    I used homemade pumpkin puree from a pie pumpkin in place of canned pumpkin puree, which was new for me. I was skeptical but if you want to take it up a notch, I highly recommend taking the extra time to make your own puree. So so so good.

  20. Casey E.

    I halved this recipe using 2 eggs and a 15 oz can of pumpkin, and used my mini loaf pan (8 mini loafs) and it was perfect! 

    Thank you for sharing your recipe! 

  21. Nivian

    By far one of the best pumpkin bread I’ve ever tried. If I just wanted to make one pan instead of two should I reduce the about of flour by half? Any recommendations 

  22. Karen

    I was wondering same thing about this recipe. 3 cups of sugar IS a LOT, and the recipe only makes ONE loaf??? I can make 3 loaves with my zucc bread recipe, and that only calls for 2 cups of sugar. Maybe reduce the sugar a bit and add applesauce to keep it moist (?)

  23. Jean Buduski

    I made this bread yesterday. OMG! This is amazing. It taste just like a muffin I get at a well known coffee shop. I did make my own fresh pumpkin puree and this came out so moist. I also made a confectioner sugar glaze to drizzle on top. AWESOME RECIPE!

  24. Hope

    Thank you SO MUCH. This is by far the best pumpkin bread i’ve made with fresh pumpkin. I gave a loaf to my neighbor as a gift and she RAVED over how good it was. i was a bit skeptical because my batter is usually a bit thinner than it was. The only problem I had was using two different types of bread pans- one stone (came out a bit burnt) and one glazed clay (my fav of the 3 i have).

    Have you any experience trying this with a cast iron bread pan? I’m curious as to how that would turn out!

    1. Lindsay

      So glad you enjoyed it! I don’t have experience with a cast iron pan, I just used a regular KitchenAid baking pan.

  25. Brenda

    I am working on this recipe and thought I would try mini Bundt kind of like a donut pan. I assume the baking time will need to be altered? 🤞🏻

  26. Lia

    My husband and kids loved this recipe! I changed a few things. I used pumpkins we grew in our garden, so they may be a little more sweet than usual ones. I steamed them to make the puree. I added 3 cups of pumpkin instead of 2 because I had a lot of pumpkin to use and then I decreased the butter to 1/2 cup and the sugar to 2 cups. I added 1 C of mini chocolate morsels to the mix at the end. We usually like a little less sweet, but the added chocolate morsels gave the extra sweetness from the missing 1 C of sugar. This recipe is a keeper! thank you!

    1. Lindsay

      I don’t think I tried this version specifically with vegetable oil, so I’m not sure how it would turn out. If I were going to try it, I would use an equal amount of oil. But just know that using oil instead definitely produces a different flavor.

    1. Lindsay

      You can, although the spices are likely a little different, therefore changing the flavor a bit. I’d try 3-4 tsp.

    1. Lindsay

      I’m not sure, but I do think this would make too much batter for that small of a pan. You might need more like three pans and I really just don’t know the bake time without testing it.

    1. Lindsay

      You could try it. Sugar not only sweetens things, it also adds moisture. So just be aware that if you reduce it, the bread might not be quite as moist.

  27. Nicolette Mathee

    Baked this fabulous pumpkin bread tonight, as I already said FABULOUSLY FANTASTIC !! Thank you for great recipes.

  28. Deborah Behney

    Thank you so much. I’m going to try again.
    Have a beautiful day and thank you for your
    wonderful recipes.

  29. Deborah Behney

    I made this recipe twice. It was wonderful, but for some reason
    the sides and bottom got very dark both times. I had to cut them
    off. Did anyone else have this problem? Was it something I did?

    1. Lindsay

      Hmmm. Is your loaf pan fairly dark in color? I’d say mine has a medium color. The darker the pan, often the darker things brown in it. This pumpkin bread has a fairly long bake time so it’s possible they really dark pans would make it brown quite a bit.

    2. Megan

      I have had this problem with all my loafs! Meat loaf, zucchi bread……the works. What i found is that putting it on a cookie sheet and with a little bit of water in the cookie sheet does the trick (not entirely sure if the water truly makes a difference, but I havent tried it with just the cookie sheet….lol).

  30. Chris

    I am wondering why you choose unsalted butter over salted in some of your recipes I’ve seen.
    Just curious.
    I’ll  be making your chocolate peanut butter m &m cookies here shortly.

    1. Lindsay

      People often like to use unsalted butter so that you can control the amount of salt that goes into the recipe by adding it separately. Anytime you see unsalted butter in a recipe, you can replace it with salted butter but you would probably want to not add additional salt.

  31. Symantha Bonham

    First of all, thank you for you and all your great recipes and Bible scriptures! I love this recipe and cannot wait to try it. I’m thinking of adding nuts like walnuts or pecans. We love nuts in everything! If I do add nuts, what amount would you suggest to add?

  32. Lumen

    My house smelled like Christmas when I bake this pumpkin breads. I add chocolate chips to the recipe, and it turn out fantastic. Thank you for the recipe

    1. Adriana Buchman

      Made this recipe yesterday and it was amazing!! My husband said it was the best pumpkin bread he has ever had. My boys loved it as well. It’s a keeper for sure. I did use homemade pumpkin puree I had in freezer from 2018 which was when I made pumpkin pie for the first time and didn’t realize how much you can get out of one and I had bought three, lol. Thank you for sharing.

  33. Hailey

    It’s similar to the pumpkin loaf cake at Starbucks, which is what I was hoping for since I’m highly addicted… the only problem is that this recipe is even better!!! 😋🤯🤗

    1. Jessica K.

      Hailey, I’m currently making it right now and your review makes me SOOOOO a HAPPY b/c that’s what I was hoping with this recipe!  Starbucks Pumpkin Bread is my FAVORITE! ~ Jessica K.

  34. Chaitali Dubey

    I tried this recipe at home yesterday, and it turned out to be really delicious…
    This is far more best bread recipe I have come across.
    Thank you so much for such a yummy recipe.
    Gonna save this and will share with others.
    Keep sharing 🙂

      1. Caroline

        I just made this and it is delicious! I’m pretty picky about my baked goods and this is 5 stars. The balance of spices is lovely and not subtle. Delicious! I’ll definitely be using this again. I also found it nice with a sprinkling of nuts to dust the top. 

      2. Claire

        I made this with fresh pumpkin (roasted a small pie pumpkin, cut side down at 350° for 45 minutes, cooled and remove skin) and it was fantastic. However, they were definitely done at 45 minutes, not 60-70, so I’d recommend checking them around 45 to see if they’re done. I did one loaf with mini chocolate chips and one without and both were delicious. Thank you Lindsay!

      3. Aline King

        Thank you so much for sharing your recipe, I’ve been baking for over 60 years and this is the best pumpkin loaf I’ve ever tasted. It is moist and so flavorful. I grew up on a farm and butter was always used in baking. A lot of recipes call for oil instead of butter, but you can’t go wrong with butter. Thank you, this is a keeper and will make a nice addition in my Christmas baskets! Hope you have a great week!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29