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    Home » Best Pumpkin Bread Recipe

    Best Pumpkin Bread Recipe

    Published: Oct 20, 2019 · Modified: Nov 19, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This is the best pumpkin bread recipe and it's easy to make (no mixer required)! It is moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!

    overhead view of a loaf of pumpkin bread with 4 slices cut

    It took me many years to create what I could confidently call the perfect pumpkin bread recipe.

     I wanted a simple pumpkin bread that wasn't overly sweet and didn't have any weird ingredients (like water - which in my opinion, just doesn't belong in a quick bread)! 

    So here it is, the best pumpkin bread recipe you'll ever bake or eat! It's easy to make and doesn't require the use of a mixer. Also, it uses an entire 15 oz can of pumpkin!

    It's dense & moist with a perfect crumb! Plus, this pumpkin bread is loaded with fall spices with just the right amount of sweetness. You can add chocolate chips or cinnamon chips to make it even more special! 

    front view of two slices of pumpkin bread

    Pumpkin Bread: Ingredients & substitutions 

    Before we walk through how to make pumpkin bread, let's chat about the ingredients in this recipe.

    overhead view of the ingredients in this pumpkin bread recipe
    • Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. You can also use fresh homemade puree, just be sure to drain the water out of it so that it's thick and isn't runny. 
    • Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter. You can substitute up to half of the butter with applesauce, but I prefer it with the butter.
    • Brown Sugar. Both light and dark brown sugar can be used in this recipe. If you want a more molasses taste, use dark.
    • Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
    • Eggs. I have not tried an egg replacement in this recipe, if you do let me know how it goes!
    • All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
    • Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
    stack of four pieces of pumpkin bread

    How to make pumpkin bread 

    This pumpkin bread recipe comes together in one bowl without any fancy ingredients. Don't forget to watch the video.

    Mix together wet ingredients & sugars

    Begin by mixing together the pumpkin puree and melted butter. 

    Next, add sugars and stir or whisk until the sugars are dissolved and the mixture is homogenous (uniform throughout).

    two overhead photos of pumpkin bread recipe being made in a glass bowl

    Add eggs & dry ingredients

    Next, add the eggs and stir until they're throughly combined. Then add the dry ingredients.

    You can either mix the dry ingredients together in a small bowl before adding them to the wet ingredients, or just toss them on top. Just be sure to stir them well so they're evenly distributed. 

    two overhead photos of pumpkin bread recipe being made in a glass bowl

    At this point you can add mix ins if you'd like to!

    Mix-in suggestions:

    • Chocolate chips
    • cinnamon chips
    • nuts (pecans, walnuts, etc.)
    • rasins
    • dried cranberries
    • white chocolate chips
    overhead view of the finished pumpkin bread batter

    Put batter in a loaf pan

    Grease a 9x5" loaf pan and pour batter into the pan. You could line it with parchment paper or foil for easy removal, but I find that as long as the pan is throughly greased, this pumpkin bread comes out easily!

    Bake 

    Bake at 350 degrees F for about 1 hour. I recommend baking on the lowest rack in your oven to avoid the top becoming too brown before the center fully baked through. You can also tent the loaf pan with foil if it begins to brown too much. 

    The bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned. 

    overhead view of the finished pumpkin bread batter

    Cool

    Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour. After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely. 

    Note: the crust becomes softer if the pumpkin bread cools in an airtight container in the refrigerator overnight! 

    Store

    Store any leftovers in an an airtight container in the refrigerator for up to 1 week.

    Freeze

    Freeze either an entire loaf or individual slices by letting the pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

    overhead view of a loaf of pumpkin bread cooling on a wire rack

    Serve

    We love serving this pumpkin bread recipe as a special breakfast, snack or dessert! It's great for gifting as well! Here are some serving suggestions: 

    • I'm pretty sure this cinnamon butter was made to be slathered on this pumpkin bread recipe!
    • This vanilla almond butter is so delicious on this bread! So is this vanilla peanut butter!
    • Also try some spreading some Nutella on top! (YUM)!
    • Serve with a mocha latte or matcha latte!
    • This pumpkin bread tastes amazing with a warm cup of hot chocolate or peanut butter hot chocolate!
    up close overhead view of a loaf of pumpkin bread with 4 slices cut out of it

    FAQs about pumpkin bread

    Can you freeze pumpkin bread? 

    Yes! To freeze this recipe follow these instructions, after the bread has cooled: 
    Slice the loaf.
    Individually wrap each slice of pumpkin bread with plastic wrap. 
    Place wrapped pieces in a freezer-friendly airtight container or plastic bag. 
    Freeze.

    Why did my pumpkin bread not rise?

    My first recommendation is to check and see if your baking soda, baking power and eggs are fresh.  Next, be sure to not overfill the pan. The bread needs some space to rise in the pan, and if the batter reaches the top of the pan it will fall. If you have extra batter I suggest making muffins with it! 

    How do you know when pumpkin bread is done? 

    You can be sure this bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned. 

    Can I double this recipe?

    Yes, you can double this recipe and bake it in two 9x5" loaf pans or 4-6 mini loaf pans.

    What can I make with pumpkin?

    I have lots of delicious ideas for you if you're looking to make something with pumpkin, besides this pumpkin bread of course!
    This pumpkin pie is the BEST and it's made completely from scratch. Or try this dairy-free pumpkin pie which is equally delicious! 
    Pumpkin baked oatmeal is one of our favorite fall breakfasts! 
    Baked pumpkin donuts are another yummy breakfast for special days!
    This no-bake vegan pumpkin cheesecake is great if you have people in your family with food allergies! Also this paleo pumpkin bread, these paleo pumpkin muffins, and these mini vegan pumpkin pies!
    This pumpkin smoothie tastes like a liquid pumpkin pie but it's so much healthier and only takes 5 minutes to make!
    This literally the best pumpkin cake with cream cheese frosting I've ever had - ever. 

    front view of a loaf of pumpkin bread with two slices cut out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Best Pumpkin Bread Recipe

    Laura
    This is the best pumpkin bread recipe and it's easy to make (no mixer required)! This pumpkin bread is dense & moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
    5 from 55 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 1 hr
    Cooling time 2 hrs
    Total Time 1 hr 5 mins
    Course bread, Breakfast, Dessert
    Cuisine American
    Servings 10 slices
    Calories 306 kcal

    Equipment

    • 9x5" loaf pan
    • measuring cups
    • measuring spoons
    • spatula
    • mixing bowls
    • cooling rack
    • cake tester

    Ingredients
      

    • 1 15 oz can pumpkin puree (or 1 ½ cups fresh pumpkin puree)
    • ½ cup butter melted
    • ¾ cup brown sugar packed
    • ¾ cup granulated sugar
    • 3 eggs
    • 1 tsp pure vanilla extract
    • 1 ¾ cups all-purpose flour
    • 1 TBS pumpkin pie spice
    • 2 tsp cinnamon
    • 1 tsp baking powder
    • ½ tsp sea salt
    • ½ tsp baking soda
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 350 degrees F.
    • Grease a 9x5” loaf pan, set aside.
    • In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
    • In a large bowl whisk together pumpkin puree and melted butter.
    • Add brown sugar and granulated sugar and stir until combined and there are no lumps.
    • Add eggs and vanilla and stir to combine.
    • Add dry ingredients and stir until batter is smooth.
    • If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
    • Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
    • Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
    • Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.

    Video

    Notes

    How to store pumpkin bread: 

    • Store pumpkin bread in an airtight container in the refrigerator.
    • Note:  The crust gets softer after it has been chilled in the refrigerator.

    Freeze

    Freeze either an entire loaf or individual slices by letting the pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
    Homemade Pumpkin Pie Spice
    Use this recipe to make your own homemade pumpkin pie spice! 
    Or, to make only 1 tablespoon of pumpkin pie spice combine: 
    • 1 ½ tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp cloves
    • ½ tsp allspice

    Ingredient Substitutions

    • Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree! If you have fresh homemade puree, feel free to use that as well! Just be sure you have drained the water out of it so that it's thick and isn't runny. 
    • Salted Butter. Unsalted butter, Coconut oil, canola oil or ghee can be used in place of butter with great results. 
    • Brown Sugar. Both light and dark brown sugar work perfectly in this recipe. If you want a more molasses taste, use dark. 
    • Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
    • Eggs. I have not tried an egg replacement in this recipe, if you do let me know how it goes!
    • All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well!
    • Pumpkin Pie Spice. Use store bought or make your own!

    Nutrition

    Serving: 1sliceCalories: 306kcalCarbohydrates: 49gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 74mgSodium: 285mgPotassium: 118mgFiber: 1gSugar: 31gVitamin A: 370IUVitamin C: 1mgCalcium: 58mgIron: 2mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Lena Coco

      March 10, 2023 at 11:51 am

      5 stars
      AMAZING!!! So delicious and easy to make. My family and friends are always requesting I make it for them. Thank you so much for this recipe!

      Reply
    2. BB

      December 21, 2022 at 7:58 am

      5 stars
      Super easy recipe, thank you!

      Reply
      • Laura

        December 21, 2022 at 8:12 am

        I'm so glad you love it!

        Reply
    3. Violet

      November 17, 2022 at 3:10 pm

      5 stars
      These came out great! A good, simple pumpkin bread recipe to try!

      Would recommend! JoyFoodSunshine is the best!

      Reply
      • Laura

        November 17, 2022 at 6:00 pm

        Thank you so much Violet. That means so much to me!

        Reply
    4. Carole

      November 12, 2022 at 6:44 pm

      5 stars
      This is beyond doubt THE BEST Pumpkin Bread recipe EVER!!!

      Reply
      • Laura

        November 13, 2022 at 7:04 am

        Thank you so much Carole! I'm so glad you love it!

        Reply
    5. Stephanie

      October 27, 2022 at 4:47 pm

      5 stars
      Delicious! My family and I enjoyed this recipe very much.

      Reply
      • Laura

        October 28, 2022 at 6:56 am

        Thank you so much, Stephanie!

        Reply
    6. Melissa

      October 12, 2022 at 7:17 pm

      5 stars
      Great recipe and I added raisins

      Reply
      • Laura

        October 13, 2022 at 6:58 am

        Great idea Melissa!

        Reply
    7. Gisele

      October 01, 2022 at 6:46 pm

      5 stars
      love this recipe! i made it tonight and im going to buy more pumpkin tomorrow and make another

      Reply
      • Bridget

        October 25, 2022 at 9:50 pm

        5 stars
        I made this last week and it was delicious! I’m planning to make it again this week and want to add chocolate chips, how much should I add? 1 cup?

        Reply
        • Laura

          October 26, 2022 at 7:47 am

          Yes, I would add 1 cup of chocolate chips to the batter before putting it in the baking pan.

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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