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Easy Pumpkin Bread

Posted by: Kate / Breads, Quick Bread, Sides / Posted: / Last updated:

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Easy pumpkin bread recipe makes 2 loaves of moist homemade pumpkin bread. No mixer needed! Includes directions for freezing and diy pumpkin spice.

Sliced pumpkin bread on a marble cutting board

I love quick breads! Zucchini bread, banana bread, I love them all!

So, every fall I get excited to make pumpkin bread. Pumpkin bread is close to a moist spice cake, which is one of my favorites.

This easy pumpkin bread recipe is just that. It’s so easy! 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.

How To Make Pumpkin Bread

I recommend mixing the bread by hand rather than using a mixer. It’s easy, and it helps to avoid overmixing the batter.

Pumpkin bread ingredients in a white mixing bowl

In a large bowl, whisk the sugar and oil together. Add the eggs and whisk in until combined. Whisk in the pumpkin puree until combined.

 

Pumpkin bread batter in a bowl and a loaf pan

Add the dry ingredients and whisk in just until combined. Don’t overmix. Overmixing will give you dense or heavy loaves.

Pour the batter into the prepared pans, and bake until a toothpick inserted in the center comes out clean.

Loaf of pumpkin nut bread on a wire cooling rackPumpkin 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.
  • Chocolate chips: You can find the version with chocolate chips  here.
  • Other chips: You can change it up and use cinnamon chips, caramel chips, or white chocolate chips.

Two slices of pumpkin nut bread on a wire cooling rackHow To Store Pumpkin Bread

This bread can be stored in a resealable container at room temperature. It can also be stored in the fridge, and that will help it to stay fresh a little longer.

How Long Will Pumpkin Bread Keep?

This bread will stay good for about 2-3 days at room tempareture and for about 3-4 days in the fridge.

Slices of pumpkin bread on a cutting board

How To Freeze Pumpkin Bread

The bread can be frozen for up to 3 months. Once it is completely cooled, wrap it tightly in aluminum foil and place in a resealable freezer bag.

To serve, thaw overnight in the fridge.

Partially buttered slice of pumpkin bread on a marble butting board

More Pumpkin Recipes!

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Easy Pumpkin Bread

Easy pumpkin bread recipe that makes moist homemade pumpkin bread. Check out the tips and step-by-step photos above the recipe for more information. 
Author:I Heart Eating
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings:12 servings
Course: bread
Cuisine: American
Keyword: pumpkin bread, pumpkin bread recipe
Sliced pumpkin bread on a marble cutting board
Print Rate Pin
5 from 26 votes

Ingredients

  • 1/2 cup vegetable oil
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 15 oz can pumpkin puree1
  • 2 cups all-purpose flour2
  • 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.3
  • 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 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

  1. Be sure to buy pumpkin puree not pumpkin pie mix. 
  2. To properly measure the flour, stir to break it up, lightly spoon into measuring cup, and then level.
  3. I like to use a cooking spray with flour in it like Baker's Joy.
  4. Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 291kcal (15%)Carbohydrates: 48g (16%)Protein: 3g (6%)Fat: 10g (15%)Saturated Fat: 7g (35%)Cholesterol: 27mg (9%)Sodium: 201mg (8%)Potassium: 125mg (4%)Fiber: 1g (4%)Sugar: 30g (33%)Vitamin A: 5555IU (111%)Vitamin C: 1.6mg (2%)Calcium: 27mg (3%)Iron: 1.7mg (9%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Originally published 10/15/18. Updated with new photos and tips 10/11/19.

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  1. Michelle says

    5 stars
    SO EASY AND SO DELICIOUS – THANK YOU!!!

    Just one small note: #5 in the directions accidentally mentions “salt” twice

    Reply

  2. Virginia says

    5 stars
    I left a review last night, but I had to really come back to rate it. I give your recipe a 5* because it is wonderful. The texture is great although I left it in the oven a little longer. This is a very easy recipe to follow and it tastes great.
    Thanks

    Reply

  3. Chenney says

    5 stars
    I’ve made this so many times since I found the recipe! Add a cup of chocolate cups for a dessert bread. Walnuts or pecans are fabulous too!

    Reply

  5. Bonnie says

    5 stars
    Kate, I have been looking for my mom’s pumpkin bread recipe for about a dozen years. It somehow was lost and she is long past. Every Fall season I have a yearning for her pumpkin bread, and for her. But every recipe I tried – wasn’t her special taste and texture.
    This is almost exactly her recipe.
    I took my first bite and felt like I was a four year old once again, and she was near me wearing an apron and a somewhat drab dress. I was young and she was beautiful!
    Thank you, thank you, thank you.

    Reply

  6. Madison Nesbitt says

    5 stars
    Loved it! I used self rising flour and added 1 1/2 table spoons of cinnamon and this is the best bread I’ve ever ate! My husband even thanked me and said he’s glad his wife can cook so well.

    Reply

      • Virginia says

        5 stars
        I just baked this delicious recipe with a few modifications. I used only one cup sugar, I used homemade pumpkin purée and I added coconut because I’m a coconut freek. It came out very good.
        Thanks very much for the recipe. I’ll be making this pumpkin bread very often.

        Reply

  7. Ivy says

    I can’t believe how easy this was! It came together so fast, with minimal effort (and bowls!). It turned out fantastic. Most definitely making this again!

    Reply

  11. Kat says

    5 stars
    I only have one loaf pan, so I put all the batter in the one pan, and it’s turned out great both times I’ve done it. I also didn’t have baking soda until now, so I used more baking power w/ conversions. This time I’ll try it with the correct amount of baking powder and soda

    Reply

  14. Isadora says

    Unfortunately, I only have pumpkin pie mix. Should I wait until I can get pumpkin puree? What will happen if I were to use the pumpkin pie mix?

    Reply

    • Kate says

      The difficulty with using pumpkin pie mix is that it has already been sweetened and flavored, so it’s hard to know how much sugar/spice you would need to adjust in the recipe because of the sugar/spice in the mix.

      Reply

  16. Jamie says

    5 stars
    This was my first time making any type of bread, and it turned out fantastic! Since it was just for my husband & me, I only made half of the recipe (1 loaf), and we both loved it–super tasty & cooked just right. He has bragged to so many people about how I make the best pumpkin bread, so thank you for helping me trick everyone into thinking I know what I’m doing :)

    Reply

  17. Kay says

    5 stars
    I’ve made this twice so far (I even halved the recipe the first time I made it) and I love it so much. I would never have thought it was this easy to make amazing bread. Thank you! Trying it with walnuts mixed in next!

    Reply

  18. Susie Cota says

    This pumpkin bread is amazing with butter. The first time I made it, I was all out of pumpkin spice and substituted with ginger and cinnamon. It was delish. Definitely part of my Thanksgiving dinner this year. Thanks for sharing! ♡

    Reply
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