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:Â 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:Â 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:Â 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.Â
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.Â
- 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.Â
- 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.Â
Nutrition
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Originally published 10/15/18.
Reader Interactions
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Comments & Reviews
Tammy W. says
Thank you for the great recipe. It truly was so easy and enjoyable to make. Delicious too!
Kate says
Thank you! I’m so glad that you liked it. Thanks for commenting! =)
Judith Nielsen says
Easy Recipe and Pumpkin Bread is Delicious. I made the Pumpkin Spice per your directions and that was a Breeze as well.Thank you for such Wonderful Recipes.
Kate says
Thank you! I’m so glad that it was easy and that you liked it. Thanks for commenting! =)
Shelly says
Great recipe, I substituted cooked sweet potato and added one extra egg plus re so s and chopped pecans. Turned out very moist and yummy. Hubby likes it warm with vanilla ice cream.
Kate says
Thanks! And thanks for your substitution notes. =) Sounds like vanilla ice cream would be a great addition.
Mira Venkataraman says
Kate. Excellent, easy recipe. I substituted applesauce for the eggs, and brown sugar instead of white. The bread was moist, and the taste was divine. Thanks very much!
Kate says
Thank you so much! =) I’m so glad that you liked it. Thanks for commenting!
Samantha Crofford says
Amazing recipe! I doubled it and used glass baking pans not loaf ones and I didn’t have pumpkin spice but it is so yummy! Thank you! ?
Kate says
Thank you! I’m so glad that you like the pumpkin bread! Thanks for commenting! =)
HELEN O says
I lessened the sugar and did 3/4 can of pumpkin instead of the whole can and added 2 ripened bananas instead. I baked 50 m. Delicious!
Kate says
Fun! A couple days ago, I was thinking about making pumpkin banana bread and wondered how it would taste.
Joanne Stremple says
I could I put this recipe in a bundit pan
Kate says
Hi! I haven’t tried baking the bread in a bundt pan.
Lois says
Glad you told me about the fresh pumpkin!
Loia says
It’s in the oven now, we will see!
Jojo Woll says
I made this bread yesterday and although I was nervous pouring it into two loaf pans, since it didn’t seem to be enough, I was surprised and pleased because they came out perfectly. The loaves were just right when sliced and it was the most moist Pumpkin Bread I ever made. I brought one loaf into work to share with colleagues and they loved it as well. This is another Kate’s recipe I’m keeping:) Thanks Kate!
Kate says
Yay!! I’m so happy to hear that! It’s my favorite pumpkin bread, and I’m so glad to hear that other people are enjoying it, too. Thanks so much for commenting!
TAMMY says
Hi I’ve make this pumpkin bread ever year for Thanksgiving and Christmas i use fresh pumpkin and i use all spice it’s got all the spices in it and it’s easyer to find and i put cranberry , walnuts in mine and yes you can make it in a cake pan i do and i use a cream cheese frosting on it. I take the pumpkins from Halloween that’s not been cut on or not been righten on i clean them out and Peel The skin off and put it in a deep pot of water of bowling water until it is soft let it cool down and dran it and I mash it with a mixer and put in a big freezer bags and then i put it in my freezer so i will have it for the next time I make my fresh Easy pumpkin bread i can’t make enough of The bread me and my Daughter N Law at this time of year we make about 10 to 15 loaf’s if not more at this time Thank you and Happy Thanksgiving And a very Merry Christmas GOD BLESS
Elizabeth says
Just made this recipe. Quick, easy, delish. This recipe is a keeper. Thanks so much!
Kate says
Yay!! I’m so happy to hear that! Thanks for commenting. =)
Pamela l Gregg says
Awesome recipe….easy and delicious. I made mine with fresh pumpkin and added walnuts and raisins to one loaf………yummy
Kate says
Thank you! And thanks for your note about using fresh pumpkin. It’s so helpful to hear what’s worked for other people. =)
Amy says
Best pumpkin bread I ever made! My kids ate it so quick I have to bake more.
Kate says
Thank you! I’m so happy to hear that. Thanks for commenting!
Gracie says
Could this be put in a cake pan and make a cake?
Kate says
I haven’t tried it, so I can’t say for certain. With that said, I don’t see any reason why you couldn’t do that.
Lois says
You could probably frost it with the carrot cake icing! Yum!
nina from jersey says
tasty and moist pumpkin bread perfect for a cool rainy day.
Kate says
Thank you! I’m happy to hear that you liked it. Thanks for commenting!
Roxanne N Cyrankowski says
Easy to make and it came out perfect! I made one loaf plain and the other, I added 1/2 cup of chocolate chips and 14 cup of chopped walnuts and both were fantastic!!
Kate says
Thank you! Those sound like great additions! Thanks for taking the time to comment. =)
Delsie Kell says
I’ve made this twice now and it’s the 1sr time I have ever cooked with fresh pumpkin. My husband loves it.
Kate says
That’s great! I’m glad to hear that the fresh pumpkin worked well in this recipe. =) Thanks for commenting!
Ivy says
Honestly, I feel so weird commenting because I’m just some teenager trying to make the best of a dingy little kitchen- very split from the culture you see on all these baking sites -but I made this with no prior experience with baking breads and it turned out beautifully. The first time I’ve ever had something come out of the oven being picture-perfect. I know what I’m going to be having for breakfast for the next few days! Thanks for the recipie!
Kate says
Good! I’m so glad that you liked it! PS I don’t think most of us have those sorts of amazing kitchens. I hope that doesn’t stop you from baking!
Julie Sadler says
Good for you!
Beverly says
I just made this bread and had to make my own pumpkin pie spice according to your recipe, and it was so much better than I expected! Omg! I know what I’m giving as Christmas gifts this year! This and your Banana Nut Bread, which is also oh so good! Thank you, thank you, thank you!
Kate says
Yay!! I’m so glad! What a sweet Christmas present! =) Your comment made my day. Thank you!!
Jade M Gordon says
I have never baked any breads before. I made this recipe this morning. Wow! My husband who has never had any pumpkin of any kind loved the bread. Your recipe id foolproof.
Kate says
Thank you! Congrats on making your first bread! I’m glad that it came out well for you and that you two liked it. Thanks for commenting! =)
Linda says
Wonderful pumpkin bread recipe! I made it to take to work, and it was a hit with my co-workers. Thanks for the recipe! It’s a keeper.