Pumpkin Bread

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.

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

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

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

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

Description

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.


Ingredients

  • 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)

Instructions

  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.

Nutrition

  • 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

Keywords: pumpkin bread, pumpkin loaf, easy pumpkin bread

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93 Comments
  1. 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!

  2. 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.

  3. 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.

  4. 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?  

  5. 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!

  6. 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.

  7. 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.

  8. 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! 

Lindsay
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