This easy pumpkin bread is moist, fluffy, and packed with cozy fall flavor! It’s the kind of homemade treat that smells incredible while baking and tastes even better.
Why You'll Love This Recipe
Pumpkin bread is one of my favorite things to bake when the weather cools down. It’s simple, cozy, and always a hit at brunches, bake sales, and coffee dates.
- Moist and fluffy – Thanks to real pumpkin purée and the perfect spice blend.
- Simple ingredients – You likely have everything in your pantry right now.
- Perfect for fall – It’s like wrapping yourself in a cozy sweater.
- Freezer-friendly – Make an extra loaf to enjoy later!
Love fall baking? After making this pumpkin bread, try my Pumpkin Chocolate Chip Cookies or Pumpkin Muffins for more sweet autumn treats.
Recipe Ingredients
- 1 ¾ cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups pumpkin purée (canned or homemade, not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Variations and Additions
Want to make this pumpkin bread your own? Here are a few easy ways to customize it:
- Chocolate Chip Pumpkin Bread: Fold in ½–1 cup chocolate chips before baking.
- Nutty Pumpkin Bread: Add ½ cup chopped walnuts or pecans to the batter.
- Glazed Pumpkin Bread: Drizzle with a simple powdered sugar glaze once cooled.
- Pumpkin Cream Cheese Swirl: Add dollops of softened cream cheese into the batter and gently swirl before baking.
- Whole Wheat Option: Swap half of the all-purpose flour for whole wheat flour for extra fiber.
- Extra Spiced: Add ½ tsp cinnamon and ¼ tsp nutmeg for even bolder spice flavor.
- Mini Loaves: Divide the batter into mini loaf pans—perfect for gifting!
For more easy loaf recipes try my blueberry muffin bread, old fashioned brown bread, or peanut butter bread.
How To Make Pumpkin Bread
Step 1: Prep the Oven
Preheat the oven to 350°F. Lightly grease and flour a loaf pan. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 Tbsp pumpkin pie spice, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
Step 3: Mix the Wet Ingredients
In a large bowl, stir together 2 cups pumpkin purée, ½ cup granulated sugar, and ½ cup packed brown sugar. Beat in 2 large eggs, then stir in ¾ cup vegetable oil and 1 tsp vanilla extract until smooth.
Step 4: Combine Everything
Add the dry ingredients to the wet ingredients and stir just until combined. (Optional: Fold in chocolate chips, chopped walnuts, or pecans if you'd like.)
Step 5: Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 55–65 minutes, covering loosely with foil after 30 minutes if browning too quickly.
The bread is done when a toothpick inserted into the center comes out clean.
Helpful Tip – To prevent the bread from browning too quickly, move the oven rack to the lower third position so that it’s receiving less heat on top. You can also cover the loaf pan loosely with foil at some point during the baking process if you think it’s needed.
Step 6: Cool and Slice
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
More Pumpkin Favorites: If you're craving even more pumpkin goodness, you’ll love my Pumpkin Crinkle Cookies, Pumpkin Oat Energy Balls, or this Pumpkin Cheesecake for a dessert.
Reader Favorites: Keep the pumpkin party going with Pumpkin Chocolate Chip Muffins, a fun Pumpkin Shaped Cake, or these Pumpkin Chocolate Chip Bars—all cozy, easy, and family-approved!
Recipe Tips
- Use a serrated bread knife for the best slices.
- Move your oven rack to the lower third position to prevent over-browning.
- Cover the loaf loosely with foil halfway through baking if needed.
- Always cool the loaf completely before slicing for clean cuts.
How to Store Pumpkin Bread
- Freezer: Slice, wrap, and store in a freezer bag for up to 6 months.
(Microwave a frozen slice for 30 seconds wrapped in a paper towel.) - Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps fresh for up to 1 week.
Storage Tip: Place a paper towel above and below the bread inside the container to absorb extra moisture and prevent sogginess
Pumpkin for Breakfast Too? Don’t miss my Pumpkin French Toast and Baked Pumpkin Spiced Oats—both perfect for cozy fall mornings!
Pumpkin Bread
Ingredients
- 1 ¾ cups all purpose flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease and flour a loaf pan. Set aside.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, mix the pumpkin purée, granulated sugar, and brown sugar together. Beat in the eggs, then stir in the vegetable oil and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until the batter is smooth. Optional: Fold in chocolate chips, walnuts, or pecans if desired.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes, covering loosely with foil after 30 minutes if browning too quickly.The bread is done when a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Video
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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