This pumpkin bread recipe makes a soft loaf with lots of pumpkin and spice flavor! It’s easy to make and made with butter, instead of oil. If you’re wondering how to make pumpkin bread, this simple recipe is for you!
Easy Homemade Pumpkin Bread
Pumpkin bread is one of the best things to enjoy in the fall and it’s even better when it’s homemade. You can have it for a snack, dessert and I’d even classify it as breakfast. It’s like an all-around food in my book, meaning I get to eat delicious pumpkin-ness ALL DAY LONG. Bring on the pumpkin!
And as an added bonus – it’s super easy to make! Just make the batter, pop it into two loaf pans, bake it and let it cool. Or skip the cooling. You can totally eat it warm.
Point is, aside from the length of baking time, this pumpkin bread will go from your mixer to your mouth with little effort.
Notes on Ingredients
Butter vs. Oil – I much preferred the flavor and texture when using butter. Pumpkin bread is naturally dense and being able to cream the butter with the sugar and eggs to add air and rise lends a more tender crumb than a bread made with oil.
Pumpkin Puree – There is a good bit of pumpkin in this bread and it sure has lots of flavor, but it also doesn’t go overboard.
Spices – This recipe is full of pumpkin spice! Equal amounts of cinnamon, nutmeg, and cloves will make your kitchen smell like autumn.
White Sugar vs. Brown Sugar – Brown sugar uses molasses for its flavor and color and it just isn’t necessary here. There’s so much flavor from all the pumpkin and spices, I preferred the white sugar here.
How to Make Pumpkin Bread
- Prep your tools. Preheat oven to 350 degrees. Grease two 9×5 loaf pans very well with non stick baking spray.
- Combine butter and sugar, then add the eggs one at a time. You’ll beat those all together for 2-3 minutes. You can even set a timer if you want. This process adds air to the batter that gives this pumpkin bread its superior texture.
- Add the pumpkin puree. It may look a little separated, but that’s fine.
- Then add the dry ingredients – flour, baking soda, baking powder and spices. Mix on low speed just until it comes together. You could even do it by hand to be sure not to over-mix it. Over-mixing can lead to tough bread.
- Bake your bread! It takes about an hour in the oven, then you’ll let it cool for a bit. You can serve it warm or let it cool completely.
This pumpkin bread truly is amazing! It’s soft, moist for days and full of pumpkin and spice! A perfect holiday treat or gift!
How to Store Pumpkin Bread
- Counter: You can wrap your pumpkin bread tightly in plastic wrap or store in an air tight container at room temperature. It should last well for 3-4 days.
- Fridge: You can pop it in the fridge to extend the life of the pumpkin bread to about a week.
Can You Freeze Pumpkin Bread?
You can definitely freeze pumpkin bread! Wrap it tightly in plastic wrap, then foil, and pop it in a ziplock bag. I usually recommend thawing it in the fridge, but I’ve also frozen it in slices before and popped a frozen slice in the microwave for about 20 seconds and had nice, warm bread. Yum!
Speaking of slices, you can also freeze it in slices. If you think you’ll want to thaw a few slices at a time, group them that way. If you think you’ll only need one slice at a time, freeze it that way. I wrap each slice individually in plastic wrap (or in groups of two or three), then put them all in the same foil wrap and ziplock bag.
More Great Pumpkin Recipes for Fall
- Pumpkin Chocolate Chip Bundt Cake
- Pumpkin Chocolate Chip Cookies
- Cinnamon Streusel Pumpkin Coffee Cake
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cheesecake
- Pumpkin Sheet Cake
- Classic Pumpkin Pie
Pumpkin Bread Recipe
- 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
- 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 unsalted butter, room temperature
- 3 cups (621g) sugar
- 3 large eggs
- 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)
- Preheat oven to 350 degrees. Grease two 9×5 loaf pans very well with non stick baking spray.
- In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
- In a large mixer bowl, combine the butter and sugar and mix just until combined.
- Add the eggs one at a time, mixing until well combined after each addition.
- Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
- Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.
- 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.
- 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.
- 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
Keywords: pumpkin bread recipe, how to make pumpkin bread, easy pumpkin bread, best pumpkin bread
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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!
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.
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!
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!
I’ll go ahead and make them and let you know how it went. Wish me luck!
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.
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.
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!
Awesome! So glad you enjoyed it!