This pumpkin bread recipe is easy and delicious! It’s perfect for breakfast, snack time, or even dessert. The best part about this recipe is that it only takes a few minutes to prepare and is made with simple ingredients that you likely already have in your pantry. So, if you’re looking for a quick and tasty treat, give this easy pumpkin bread recipe a try!
For More Pumpkin-Inspired recipes, check out these Pumpkin Scones, Pumpkin Cheesecake, Pumpkin Pie, Pumpkin Ice Cream, Pumpkin Spice Latte, Pumpkin Crinkle cookies, Pumpkin Flan, Pumpkin Truffles, and Pumpkin Pie with Pecan Crust.
What is Pumpkin Bread?
Pumpkin bread is a quick bread made with pumpkin puree and warm baking spices. Like zucchini bread, this popular quick bread is made with a leavening agent, such as baking soda or baking powder (instead of yeast), which is responsible for its rise, while the pumpkin puree adds a moist, rich texture. Pumpkin bread is a basic format that lends itself well to different shapes, such as pumpkin muffins or mini loaves.
Pumpkin Bread Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Measure the flour by spooning it into the measuring cup, then level the cup with the back of a knife or use the weight measurements. I use a 240 ml Dry Measuring cup (every cup is 125g of flour).
- Leavening Agents: I used a combination of Non-Aluminum baking powder and baking soda.
- Warm Spices: ground cinnamon, freshly grated nutmeg, ground cloves, ground ginger, and ground allspice.
- Oil: You can use butter if preferred.
- Sugar: My Family enjoyed the level of sweetness and found this pumpkin bread to be well-balanced as written, but feel free to tweak it to suit your Family’s taste.
- Unsulphured molasses: This helps enhance the pumpkin’s flavor and create a more complex flavor profile; I used Grandma’s Brand.
- Eggs: It provides structure, leavening, richness, color, and flavor to the pumpkin bread.
- Canned 100% pure pumpkin puree
Tools you’ll need
How to Make Pumpkin Bread
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 325 °F and set an oven rack in the middle position. Line with parchment paper or grease (two) 8 x 4-inch loaf pans with butter and dust with flour; alternatively, use a baking spray with flour in it. Set aside.
In a large bowl, whisk together the pumpkin purée, sugar, eggs, vanilla, and oil until well combined. Combine dry ingredients with wet ingredients, and fold until combined and there are no streaks of flour remaining (a few lumps are ok). Fold in any additional ingredients if using. Transfer the batter to the prepared loaf pans, and smooth the top with a spatula.
Bake until golden brown and puffed in the center, and a toothpick tester inserted into the center of the loaf comes out clean, anywhere from 65 to 75 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely.
- Sugar: I used a combination of Brown sugar and granulated sugar, but you can use either one.
- Oil: You can use butter if preferred.
- Warm Spices: I used ground cinnamon, freshly grated nutmeg, ground cloves, ground ginger, and allspice, but you can use your favorite pumpkin spice mixture.
- Pumpkin Bundt Cake
- Pumpkin Muffins
- Whole Wheat Pumpkin Muffins
- Pumpkin Apple Muffins
- Pumpkin cornbread
- Pumpkin Cake
How to Store
Leftover pumpkin bread will keep at room temperature, wrapped tightly in plastic wrap for 3 days.
Pumpkin bread can be made a day ahead and kept at room temperature, tightly wrapped in plastic wrap for up to 3 days.
How to Freeze
Pumpkin Bread can be frozen for up to 3 months. Wrap the bread in clingfilm twice and foil once. Defrost, covered, at room temperature for 3 hours.
Tips For Making The Best Pumpkin Bread
- Mix the batter properly: Quick breads don’t rely on yeast to develop a moist, springy crumb—that comes from leavening agents such as baking powder and baking soda. As a result, avoid over or under-mixing the dry and wet ingredients. Overmixing will lead to a tough crumb, and undermixing can result in uneven air bubbles and pockets of undercooked batter.
- Experiment with mix-ins: Pumpkin bread is versatile enough to support a sweet or savory flavor profile, much like banana bread, its quick bread counterpart. Try Enhance by folding in additional ingredients like chocolate chips, chopped walnuts or pecans, dried fruit like cranberries or raisins, or a swirl of cream cheese just before you bake.
- Using pre-made ingredients: Pre-blended pumpkin pie spice can stand in for individual spices in a pinch. If you plan to use a pre-blended mix, opt for 100% pumpkin purée rather than pumpkin pie filling.
- Using homemade pumpkin purée vs. canned: Roasting or steaming fresh pumpkin into a purée is much easier when making a quick bread. The main difference between the two tends to be textural: In a pie, where velvety, smooth texture is the center of attention, you don’t want the potential of stringy purée, but the long baking time and craggy crumb of pumpkin bread will incorporate “imperfect” purées without issue.
- Swap the squash: Any similar sweet squash, like roasted and puréed butternut squash, can stand in for the pumpkin flavor.
Can I use Canned or Fresh Pumpkin for Pumpkin Bread?
This Pumpkin Bread recipe calls for canned pumpkin puree (make sure it’s 100 % pumpkin puree, not pumpkin pie filling), which is more convenient, quicker, and more accessible than fresh pumpkin. But you can use either canned or fresh pumpkin for this pumpkin bread recipe.
How do you Know When Pumpkin Bread Is Done?
To know when pumpkin bread is done, stick a skewer or knife into the center of the bread. If it comes out clean, with no batter or crumbs attached, then the bread is done. You can also check the internal temperature of the bread with a food thermometer; it should be between 190-200 degrees Fahrenheit.
More Pumpkin-Inspired Recipes:
- Easy Pumpkin Flan
- Pumpkin Cornbread Muffins
- Apple Pumpkin Spice Muffins
- Pumpkin scones with spiced pumpkin glaze
- Pumpkin spice cheesecake
Did you make this recipe?
- Measuring Cup & Spoons
- (Two) 8 x 4-inch loaf pans
- 250 g (2 cups) of all-purpose flour, spooned into a measuring cup and leveled-off
- 1/4 teaspoon kosher salt
- 1/2 teaspoon Non-Aluminum baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh grated nutmeg
- 1/4 teaspoons ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 3/4 cup avocado oil or (1-1/2 sticks) unsalted butter , softened
- 1-1/2 cups granulated sugar
- 1 tablespoon Unsulphured molasses such as Grandma's
- 2 large eggs , room temperature
- 1 (15-oz) canned 100% pure pumpkin puree
- 1 tablespoon pure vanilla extract or clear vanilla
- Preheat the oven to 325 °F and set an oven rack in the middle position. Line with parchment paper or grease (two) 8 x 4-inch loaf pans with butter and dust with flour; alternatively, use a baking spray with flour in it. Set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, cloves, ground cinnamon, allspice, ground ginger, and nutmeg; set aside.
- In a large bowl, whisk together the pumpkin purée, sugar, eggs, vanilla, and oil until well combined.
- Combine dry ingredients with wet ingredients, and fold until combined and there are no streaks of flour remaining (a few lumps are ok). Fold in any additional ingredients if using. Transfer the batter to the prepared loaf pans, and smooth the top with a spatula.
- Bake until golden brown and puffed in the center, and a toothpick tester inserted into the center of the loaf comes out clean, anywhere from 65 to 75 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and allow to cool completely.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.