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
Did You Make This Recipe?
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Originally published 10/15/18.
Reader Interactions
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Comments & Reviews
Denise V Bradley says
Best recipe ever. Very easy to make. I tried to press 5 stars but it didn’t light up.
Kate says
Thank you!
T says
I added pepitas to the top. Very good and easy recipe.
Kate says
Thank you!
Debi says
I do not have 2 bread loaf pans, but do have a 13″x9″ cake pan. If I use the 13×9 pan, would the oven temp and bake time be the same?
Kate says
I haven’t tried making this recipe in a 9×13 pan to say for certain. However, I would guess that the oven temperature would remain the same or need to be at 350F. The bake time for a cake made in that sized pan is usually about 30-40 minutes. I hope that helps you get started!
Lauren says
Super simple and easy, but also delectable! Thanks for such a foolproof recipe!
Kate says
Thank you!
Hannah says
Easiest and most reliable recipe!! I make this all the time.
I like adding cinnamon, chocolate chips and/or walnuts (:
Kate says
Thank you!
Nancy says
This turned out wonderful! So tasty and moist. I’ve lost count of how many batches I’ve made this week. I used a loaf for a party gift exchange, gave a mini loaf to each of the seniors that I deliver meals to weekly, gifted teachers, family and friends with a loaf, oh, and eaten some! I included a jar of cranberries and cream spread with most of them. Delicious! And so appreciated by everyone!
Kate says
Thank you! I’m so glad that the bread has been a hit, and the spread sounds like a delicious accompaniment!
Lisa says
Love this recipe! Came out great. I used coconut oil.
Kate says
Thank you!
Claudia Craven says
No amounts for ingredients were listed, so…is this really a recipe?
Kate says
Hi! There are amounts listed for the recipe.
If you made it the section titled “How to make pumpkin bread”, you may have missed this: “Here you’ll find step-by-step photos showing how to make pumpkin bread. The full recipe with ingredients is given below”.
You can also click the jump to recipe button at the top of the page to skip past the step-by-step photos and tips and go straight to the recipe.
Renee says
Easy & flavorful
Kate says
Thank you!
Ranger5 says
Just wondering – could I use 2 cups of a spice cake mix and omit the flour, baking powder, baking soda, spice, and salt?
Kate says
Hi! I’m not sure how that would work because the cake mix also has sugar in it, and so it’s hard to guess what the amounts of flour, sugar, leavening, and spice is in the mix.
I have a pumpkin spice cake recipe – https://www.ihearteating.com/pumpkin-spice-cake/ – that uses spice cake mix as a base along with pumpkin puree and a few other ingredients. That sounds more along the lines of what you’re planning to make and might be helpful for you to check out.
Suesann Contreras says
Is there an ingredient for baking soda if u don’t have it
Kate says
Unfortunately, there isn’t a great substitute for baking soda in the recipe.
Ani says
This is simple and tastes amazing! Wish there was a little more spice, I’ll do that next time
Kate says
Thanks!
Leme says
This was the 1st time I made pumpkin bread and wow, delicious!!! I didn’t have granulated sugar so I used brown sugar. This cake was so easy, so moist and I have to admit, I ate 3 slices in one day!!!! One quick question, since this recipe makes 2 loaves, is the serving size 12 slices per one loaf or is that for both loaves?
Thanks!
Kate says
Hi! Great question! There are 12 servings per loaf.
Colleen Colburn says
Can I use applesauce instead of oil?
Kate says
Using applesauce instead of oil will give you gummier bread. I’d be happy to try to help you find a substitute for the oil if you give me more info!
Natalie says
10/10 stars, I’ve made this so many times now, it’s quick & easy to make & I always get so many compliments/requests to make it again. Thank you so much for sharing this delicious recipe! 😊
Kate says
Thank you so much! I’m so glad that you like the pumpkin bread!