Easy pumpkin bread recipe makes 2 loaves of moist homemade pumpkin bread. No mixer needed! This simple recipe includes directions for freezing the pumpkin bread and making your own pumpkin spice blend.
I love a good quick bread recipe! Zucchini bread, banana bread, I love them all!
This moist pumpkin bread recipe is so easy to make! It’s a one-bowl recipe that doesn’t require a mixer or any special ingredients or equipment.
And, most importantly, it tastes great! The pumpkin bread is moist without being greasy, and it’s nicely spiced. I like to serve thick slices of this pumpkin bread slathered with butter or spread with cream cheese for tasty fall treat.
How to make pumpkin bread
Here you’ll find step-by-step photos showing how to make pumpkin bread. The full recipe with ingredients is given below.
I recommend mixing the bread by hand rather than using a mixer. It’s easy, and it helps to avoid overmixing the batter.
Step 1: In a large bowl, whisk the sugar and oil together.
Step 2: Add the eggs and whisk in until combined.
Step 3: Whisk in the pumpkin puree until combined.
Step 4: Add the dry ingredients and whisk in just until combined. Don’t overmix. Overmixing will give you dense or heavy loaves.
Step 5: Pour the batter into the prepared pans.
Step 6: Bake until a toothpick inserted in the center comes out clean.
Recipe Tips!
- Oil: A similar neutral oil like canola oil or olive oil can be used in place of the vegetable oil.
- Pumpkin purée: Be sure to buy pumpkin purée not pumpkin pie mix or pumpkin pie filling.
- Flour: To properly measure the flour, either weigh it or stir to break it up, lightly spoon into measuring cup, and then level.
- Mixing the batter: I recommend mixing the bread by hand rather than using an electric mixer or a stand mixer. This is an easy recipe to mix by hand, and mixing by hand helps to avoid overmixing the batter.
- Greasing the bread pans: I like to use a cooking spray with flour in it like Baker’s Joy.
Pumpkin bread variations
I recommend using up to 1 cup of add-ins. Stir them in after step 6, if using.
- Nuts: Chopped pecans or chopped walnuts work well. You can find my pumpkin nut bread recipe here.
- Chocolate chips: You can find my pumpkin chocolate chip bread recipe here.
- Other types of chips: You can change it up and use cinnamon chips, caramel chips, or white chocolate chips.
- Cinnamon sugar: Here you can find my recipe for cinnamon sugar pumpkin bread.
- Chocolate: I also have a recipe for chocolate marble pumpkin bread.
How to freeze pumpkin bread
Pumpkin bread freezes well, so if you don’t want to eat both loaves at once, you can freeze one for later.
Simply make the pumpkin bread as-directed. Once it has completely cooled, wrap it tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag.
The bread can be frozen for up to 3 months. To serve, thaw overnight in the fridge.
Storage
Any leftover pumpkin bread can be stored in an airtight container at room temperature for 2-3 days. It can also be stored in the fridge for up to 4 days.
More pumpkin recipes!
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Easy Pumpkin Bread
Equipment
- 2 8×4-inch loaf pan
Ingredients
- 1/2 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 15 oz can pumpkin purée
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
- In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
- Whisk in eggs until well-combined.
- Add the pumpkin puree and whisk until well-combined.
- Whisk in the flour, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
- Divide the batter evenly between the prepared pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
- Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Video
Notes
- Oil: Or a similar neutral oil like canola oil or olive oil.
- Pumpkin purée: Be sure to buy pumpkin purée not pumpkin pie mix or pumpkin pie filling.
- Flour: To properly measure the flour, either weigh it or stir to break it up, lightly spoon into measuring cup, and then level.
- Greasing the pans: I like to use a cooking spray with flour in it like Baker’s Joy.
- Nutrition values are estimates.
Nutrition
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Originally published 10/15/18.
Reader Interactions
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Comments & Reviews
Deb says
I baked both loaves in glass pans but noticed the diagram/pics show metal. Is there a preferred pan and, if so, what’s the reason(s)? Also, it was a bit crumbly, very tasty, but how does one prevent the crumbly?
Thanks,
Deb
Kate says
Hi! I use metal because that’s what I have in this pan size. Glass pans bake faster than metal pans. In order to counteract that, you can reduce the oven temperature by 25F and about begin checking the recipe about 5-10 minutes sooner on baking time. Hope that helps!
Dee says
It’s not a complicated recipe, that’s for me. I haven’t tasted it yet just little batter but the spices make it smell so good and I am sure it’ll be very tasty. Thanks!
Kate says
Thank you!
Robin says
Amazing, moist pumpkin bread! Super simple to make and a big family hit!
Kate says
Thank you so much!
Kelly says
Pumpkin bread is so easy to make and tastes amazing!!
Kate says
Thank you so much!
Kathleen says
I love pumpkin bread & I love this recipe!!
Kate says
Thank you!
Shanda Hunter says
Making another batch today. My husband loves it. Thank you for sharing 💜👍
Kate says
I’m so glad to hear that! Thank you!
Vickie says
I have made this 3 times now and everyone loves it.
Kate says
I’m so glad to hear that!
Maggie says
Do you think this recipe would work with either almond or gluten free flour? Thanks!
Kate says
Hi! I haven’t tried that substitution, but I think a measure-for-measure gluten free flour blend would work in this recipe.
Artina says
I made this. Followed it to the letter. My house smelled so delicious while it was baking and when I tasted it I was not disappointed! This is definitely a recipe that will be used often. Thank you so much for sharing it.
Kate says
Thank you! I’m glad that you liked it!
Diane says
Love this recipe second time I make this
Kate says
Thank you so much!
SofttailToni says
I just want to know if I can emit baking powder? I never use enough to buy any. Just 1/2 a teaspoon isnt enough to buy any! I’m not much of a Baker either. Please let me know. Thanx ahead of time✌😜🇺🇸
Kate says
Hi! The reason that this recipe calls for both leavening agents (baking soda and baking powder) is because this recipe does not have enough acid to fully activate the baking soda, so baking powder helps to add the remaining lift. In other words, if you don’t use baking powder, the bread won’t rise as much. Hope that helps!
Roberta Nakamoto says
Notice that most quick bread recipes are baked at 350 degrees and your recipe says to bake at 325 degrees. Is there a difference when baked at a lower temperature. Thank You!
Kate says
Hi! I tested the bread at 350F, but I found that the inside wasn’t baking through completely before the outside was getting overly done. Reducing the temperature by 25F solved that issue.
softtailtoni says
Hi I just made banana bread &it called for 70min at 325°. So for 70mins gone by…it was still doughy. So I bumped it up to 350° for over 10mins and it worked. I might do it like bbn that again cuz man that was delicious bread✌😊🇺🇸
Kate says
Hi! Oven temperatures vary. Sounds like you figured out how to make the recipe work for you!
jessica malfavon says
Whats a good substitute for vegetable oil in this?
Kate says
Are you looking to use something other than oil or looking for a different type of oil to use?
jessica says
Different type of oil.
Kate says
Sure! Any similar oil will work, so oils like olive oil or light olive oil, canola oil, or avocado oil. Melted coconut oil will work, but you’ll need the eggs at room temperature. Hope that helps!
brianna says
great recipe! i had to bake at 325° because the inside was still uncooked, but the top was burning. most recently, in one of the loaves, i added walnut pieces and raisins, and in the other, i added cream cheese chips– which was hands down my favorite!
Joyce Marie Plackey says
I am a baker and a ‘sharer’… I have made different kinds of breads and this is the bread that gets ‘second requests’ all the time. So easy to make, I’m glad to make more and ‘share’. Thanks for this, quick, easy, wonderful pumpkin bread!
Scarlett says
I have made it 3 times now and it is easy and delicious thank you!
Kate says
Thank you! I’m glad that you liked it!
Pat says
I used gluten free flour
Kate says
Thank you for that tip!
Rebecca Mccubbin says
This recipe is delicious!
Kate says
Thank you so much, and happy Thanksgiving!
Lynne says
Very moist. Delicious!A+
Kate says
Thank you so much!