This easy pumpkin bread recipe bakes into a soft, moist loaf full of pumpkin flavor and warm fall spices. Made with simple pantry staples, it comes together in just 15 minutes of prep with no mixer needed.

I love pumpkin recipes this time of year including these pumpkin muffins with a cake mix, pumpkin spice cupcakes and this easy pumpkin roll.

Sliced pumpkin bread on a plate with butter.

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Key Takeaways: Pumpkin Bread Recipe

  • Soft and moist: Pumpkin puree and oil instead of butter give this bread a tender crumb.
  • Easy to make: Just 15 minutes of prep, simple ingredients and no mixer needed.
  • Freezer friendly: Makes one loaf to enjoy now or freeze for later.

Why I Love This Recipe

I love this pumpkin bread recipe for those fall days when I want something homemade without much fuss. The batter comes together without a mixer, and the pumpkin and warm spices give each slice plenty of flavor without needing a glaze or frosting.

We bake quick bread recipes year-round, from banana bread to easy zucchini bread, but pumpkin is my fall favorite. Keep it classic with this loaf, or try my pumpkin chocolate chip bread when you’re craving a little chocolate!

XO - Jamielyn
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“My husband and daughter gobbled this up so quick! They loved this! I will definitely be making this again!”

Beth

Ingredient Notes

Pumpkin bread ingredients on marble countertop including oil, pumpkin puree, pumpkin spice, sugar, flour and eggs.

Find the full printable recipe with specific measurements below.

  • Pumpkin puree: You’ll need 1 cup, so you won’t use a whole 15-ounce can. Choose 100% pure pumpkin, not pumpkin pie filling, which already contains sugar and spices. You can also use homemade pumpkin puree, but drain any excess liquid if it’s watery.
  • Vegetable oil: Keeps the pumpkin bread moist and tender without needing to soften butter. Canola oil works, too.
  • All-purpose flour: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the bread dry.
  • Granulated sugar: Adds sweetness and helps keep the crumb soft.
  • Eggs: Two large eggs help hold the batter together and give the loaf structure.
  • Pumpkin pie spice: You’ll need 1 Tablespoon for plenty of warm spice flavor. Use a store-bought blend or my homemade pumpkin pie spice.
  • Baking powder and baking soda: This recipe uses both to help the loaf rise. Check that yours are fresh before baking.
  • Vanilla and salt: Vanilla rounds out the flavor, while salt balances the sweetness.
  • Water: A little water thins the batter and adds moisture. Don’t skip it!

How to Make Pumpkin Bread

How to make pumpkin bread in a four step photo collage.
  1. Mix dry ingredients. Whisk together flour, baking soda, baking powder, salt and pumpkin spice in a medium-sized bowl.
  2. Mix wet ingredients. In a large bowl, mix together pumpkin, eggs, sugar, vanilla, oil and water. Slowly add dry mixture to the wet mixture and stir just until combined.
  3. Bake. Pour the batter in a greased 9×5″ loaf pan and bake at 350°F for 60-65 minutes, or until a tooth pick comes out clean.
  4. Let cool. Allow to cool in the pan for 5-10 minutes and then remove onto a wire rack to cool completely. Enjoy!
Baked pumpkin bread in a loaf pan.

Recipe Tips

  • Measure the flour carefully. Use the spoon and level technique to measure flour without a scale. Too much flour can make the bread dry and dense.
  • Make removal easy. Line your loaf pan with parchment paper, leaving a few inches of overhang on the sides so you can lift the bread out.
  • Mix just until combined. Once you add the dry ingredients, stir only until the flour disappears to keep the loaf tender.
  • Check the center. Insert a toothpick into the middle of the loaf, where it takes longest to bake. It should come out clean or with a few moist crumbs, but no wet batter. If the top browns before the center is done, loosely tent it with foil.

Variations

Pumpkin Bread Recipe FAQs

How do you know when pumpkin bread is done?

The top will be lightly browned and a toothpick should come out clean from the center of the loaf. If there is still batter on the toothpick, let the pumpkin bread bake for a few more minutes and then retest.

Why is my pumpkin bread gummy in the middle?

The center may need more time in the oven, especially if the top looks done first. Test the middle with a toothpick; it should come out clean or with a few moist crumbs, not wet batter. If the top is getting too brown, loosely cover it with foil and continue baking. Let the loaf cool completely before slicing, since cutting it while hot can make the inside seem gummy.

Why is my pumpkin bread crumbly?

Too much flour or baking the loaf too long can make pumpkin bread dry and crumbly. Spoon the flour into your measuring cup and level it off, and start checking for doneness at the lower end of the baking time. Let the bread cool completely before slicing so it holds together better.

Can I make pumpkin muffins?

Yes, this recipe works great for pumpkin muffins too. Prepare batter as directed, then pour into muffin tins and bake for 20 to 25 minutes.

Sliced pumpkin bread showing moist and tender texture.

More pumpkin recipes to try include pumpkin chocolate chip cake, pumpkin bundt cake and pumpkin dump cake.

More Pumpkin Recipes to Try

The best pumpkin bread sliced on a plate with butter.

Pumpkin Bread

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
This easy pumpkin bread recipe makes one soft, moist loaf with pumpkin puree and warm fall spices. Just 15 minutes of prep and no mixer needed!
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Ingredients 

  • 1 cup pumpkin puree
  • 2 large eggs , whisked
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon pumpkin pie spice
  • ¼ cup water

Instructions

  • Prep. Preheat oven to 350°F. Grease a 9×5" loaf pan.
  • Dry ingredients. In a medium-sized bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1 Tablespoon pumpkin spice. Set aside.
  • Wet ingredients. In a large bowl, mix together 1 cup pumpkin puree, 2 eggs, 1 1/2 cups sugar, 1 teaspoon vanilla, 1/2 cup vegetable oil and 1/4 cup water.
  • Combine. Slowly add flour mixture to the pumpkin mixture and mix just until combined.
  • Bake. Bake for 60-65 minutes, or until a toothpick comes out clean.
  • Cool. Allow bread to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store in an airtight container or bag for up to 3 days at room temperature or up to 1 week in the refrigerator.
To freeze: Let bread cool completely, then wrap in plastic wrap or foil. Place the wrapped loaf in a freezer bag and store in the freezer for up to 3 months.
Want to add chocolate chips? Check out my chocolate chip pumpkin bread recipe. 

Nutrition

Serving: 1slice, Calories: 265kcal, Carbohydrates: 41g, Protein: 3g, Fat: 10g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 204mg, Potassium: 95mg, Fiber: 1g, Sugar: 26g, Vitamin A: 3228IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.