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Best Pumpkin Bread Recipe

Soft and moist pumpkin bread filled with delicious fall flavors. A classic fall recipe that will become one of your favorites!

Pumpkin bread with butter.
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Favorite Fall Quick Bread

With fall approaching, you better believe I’ll be making all of my favorite quick breads. This recipe is a must, as well as apple pull-apart breadcaramel apple monkey bread and my sweet cornbread.

When I think of fall recipes, moist pumpkin bread is one of the first thing that comes to mind. It’s a classic recipe that everyone always loves and looks forward to enjoying once the season hits.

What I love about baking with pumpkin puree is how moist and soft it makes the texture of your baked goods. And this bread is no exception. It has the best texture and is full of delicious pumpkin flavor. We love to enjoy a slice of warm pumpkin bread with a slab of butter. Sometimes we even add chocolate chips to give it an extra sweet flavor. So easy and super yummy!

Recipe Ingredients

Pumpkin bread ingredients on marble countertop.

Find the full printable recipe with specific measurements below.

  • Pumpkin: You can either use canned pumpkin or make your own homemade pumpkin puree. If using canned, make sure to buy 100% pure pumpkin puree and not the pumpkin pie filling. The filling has extra sugar and spices that will alter the flavor of the bread.
  • Oil: Using vegetable oil instead of butter creates a more moist and tender texture.
  • Pumpkin spice: Gives the bread the perfect fall flavor. Buy it premade, or make your own homemade pumpkin pie spice by mixing a blend of cinnamon, nutmeg, ginger and cloves.
  • Baking staples: As with most quick bread recipes, you’ll need standard ingredients such as all-purpose flour, eggs, sugar, vanilla, baking powder, baking soda and salt.

Variations

How to Make Pumpkin Bread

Stirring pumpkin bread batter in glass bowl.
  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!

Pumpkin Muffins

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

Pumpkin bread batter in pan.

Expert Tips

  • Use the spoon and level technique to accurately measure the flour without a scale. Adding too much or too little flour can cause the bread to become dry or dense.
  • Line the loaf pan with parchment paper and leave about 2-3 inches of overhang on the sides (similar to photo above) for easy removal.
  • Make sure not to over mix the batter, or else your bread can dry out and won’t be as soft.
  • Use a toothpick to test if the bread is done. Stick the toothpick in the center of the loaf. If it comes out clean, it’s ready. If there is batter on the toothpick, continue baking for a few more minutes and retest.

5 star review

My kitchen smelled amazing! Absolutely delicious pumpkin bread. I added the chocolate chips & it was perfect!

– Sherry
Pumpkin bread loaf in pan.

Recipe FAQs

How long does pumpkin bread last?

It will stay fresh in an airtight container or bag for up to 3 days at room temperature or up to 1 week in the refrigerator.

What happens if you over mix pumpkin bread?

This can cause the bread to dry out, so it won’t be as moist and tender. Stop mixing the batter as soon as you no longer see streaks of flour throughout.

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.

Great for Freezing!

This recipe is perfect for freezing! Because it’s so moist and delicious, it doesn’t dry out in the freezer. When I’m planning on freezing mine, I usually double the recipe and freeze one of the loaves for later.

  • To freeze: Make sure it has cooled 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. I like to add a freezer label on top with the name and date made, so that I know when to use the bread by.
  • To thaw: Let thaw in the fridge overnight before enjoying. You can also let it sit at room temperature for a few hours to thaw as well. Just be sure to keep it wrapped when thawing so that it stays moist!
Sliced pumpkin bread.

More Pumpkin Recipes to Try

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sliced pumpkin bread

Pumpkin Bread

5 from 9 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Soft and moist pumpkin bread filled with delicious fall flavors. A classic fall recipe that will become one of your favorites! 
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12

Ingredients 

  • 1 cup pumpkin puree
  • 2 large eggs
  • 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 Kosher salt
  • 1 Tablespoon pumpkin pie spice
  • ¼ cup water

Instructions

  • Preheat oven to 350°F. Grease a 9×5" loaf pan.
  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin spice. Set aside.
  • In a large bowl, mix together the pumpkin, eggs, sugar, vanilla, oil and water. Slowly add flour mixture to the pumpkin mixture and mix just until combined.
  • Bake for 60-65 minutes, or until a tooth pick comes out clean.
  • Allow bread to cool in the pan for 5-10 minutes and then remove onto a cooling rack. Enjoy!

Notes

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.

Course: bread
Cuisine: American

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