Best Pumpkin Bread Recipe

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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 9×5″ 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: 

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 9×5″ 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

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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 56 votes
Course bread, Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 306
Prep Time5 minutes
Cook Time1 hour
Cooling time2 hours
Total Time1 hour 5 minutes

Ingredients  

Instructions 

  • Preheat oven to 350 degrees F.
  • Grease a 9×5” 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 1/2 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: 1slice | Calories: 306kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 285mg | Potassium: 118mg | Fiber: 1g | Sugar: 31g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




32 Comments

  1. 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!