Pumpkin Bread

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This classic Pumpkin Bread Recipe is the epitome of fall baking—moist, flavorful, and ridiculously easy to make. With simple ingredients and a no-fuss approach, it’s the ideal type of quick bread recipe to whip up whenever you’re craving something warm and cozy. Whether you’re a seasoned baker or a first-timer, this recipe is foolproof and guaranteed to fill your home with the comforting aroma of pumpkin and warm spices.

Why You’ll Love This Pumpkin Bread Recipe!

This pumpkin bread is everything you want in a homemade pumpkin bread recipe. It’s incredibly moist, thanks to the combination of pumpkin puree, canola oil, and a little bit of melted butter. The brown sugar adds a rich sweetness, while the cinnamon gives it that unmistakable fall flavor.

Plus, it’s versatile—perfect for breakfast, dessert, or a snack any time of day. You can even customize it with chocolate chips, chopped pecans, or a drizzle of maple glaze. Trust me, once you make this, it’ll become your go-to recipe during pumpkin season!

After you make this recipe, be sure to check out my 15 *must try* Pumpkin Desserts for Fall. A little something for everyone!

Keeping Pumpkin Bread Soft and Sweet

I think the best part of homemade Pumpkin Bread is how soft, sweet and spicy it is every time! So delicious pulled out of the oven plain or with a slathering of honey butter. SO good! But not all pumpkin bread is created equal. Here is how to keep yours extra moist:

• Use Butter and Oil: I like the combination of both butter AND a light colored oil (like vegetable oil or canola) to not only give flavor, but to keep the entire pumpkin loaf moist.
• Adding Pumpkin: just like banana bread is kept nice and moist because of the banana, this pumpkin bread stays moist because of the addition of pumpkin puree. (Libby’s is my favorite.)
• Use a Light Colored Loaf Pan: The darker the pan the crispier and the darker the edges get. I like using these Aluminized Steel Loaf Pans from USA pans. They are heavy duty, don’t warp and evenly bake your loaf without those super dark edges.
• Do Not Overbake: we have all eaten over-baked bread before and know it’s not good. To ensure we get perfectly cooked, moist pumpkin bread, start checking for doneness after 30 minutes with a toothpick. It’s better to start checking it too early than pull it out too late.

Ingredients Needed For Pumpkin Bread

Just a handful of ingredients plus a few pantry staples are needed for this easy pumpkin bread recipe! Here’s everything you need:

• Canola Oil: Adds moisture and a subtle flavor to the bread. Feel free to substitute any neutral oil, like avocado oil or vegetable oil.
• Butter: Softened butter gives a rich taste and tender crumb.
• Granulated Sugar & Light Brown Sugar: A blend of sugars for sweetness and a hint of molasses.
• Eggs: Ensure they’re at room temperature for a smooth batter.
• Pumpkin Puree: The star of the show, giving the bread its signature taste and texture.
• Pantry Staples: Vanilla Extract, All-Purpose Flour, Baking Powder, Salt, Cinnamon

Variations

• Chocolate Chip Pumpkin Bread: Stir in semisweet chocolate chips before baking.
• Whole Wheat Flour: Substitute half of the all-purpose flour with white whole wheat flour.
• Pumpkin Spice Bread: Add pumpkin pie spice for a more intense flavor.
• Gluten-Free Pumpkin Bread: Use a gluten-free flour blend.
• Vegan Pumpkin Bread: Replace eggs with flax eggs and butter with coconut oil.

Jazzing Up Your Pumpkin Bread

I realize you may have thought of pumpkin chocolate chip bread as the only way to customize this recipe…NOT SO! You can add in pepitas, nuts (pecans or walnuts), raisins, craisins or even some orange zest for a citrusy kick. Have you ever tried Pumpkin Swirl Donut Bread? It’s based off of my viral Cinnamon Swirl Donut Bread but with a spicy, pumpkin kick! SO good!

Consider turning leftover pumpkin bread into French Toast. Oh mama, is it good! Especially with some Cinnamon Roll Syrup up on top. Swoon. If that isn’t Fall on a plate, I don’t know what is.

How to Make Pumpkin Bread

For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step instructions for making pumpkin bread:

1. Preheat Oven + Prepare Loaf Pan

Preheat oven to 350° F.

Line a light-colored 1-pound loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with parchment paper then grease with nonstick cooking spray or softened butter. Set aside.

2. Make the Batter

In a large bowl, mix the wet ingredients- oil, butter, and sugars using an electric mixer, until well combined. Stir in eggs, vanilla extract, and pumpkin until smooth. Gently stir in dry ingredients until a uniform batter has formed. Scrape sides with a rubber spatula to ensure no lumps are present.

Transfer the batter to your loaf pan. Spread it evenly across the top using a rubber spatula and sprinkle with pepitas, if desired.

Pro Tip: Try Not to overmix. For a basic white bread recipe or pizza dough, you want to knead the dough to build up gluten to create a chewy, yummy texture that we all know and love about bread. A cakey, sweet, non-yeasted bread like this pumpkin bread isn’t something we want to be chewy. We want it to be soft like cake which means we do not want to over mix the batter. Over mixing means continuing to stir the batter after the dry ingredients have been incorporated. This leads to gluten which leads to a chewy or gummy finished product which is what we don’t want! So, once the flour is incorporated, stop stirring. A few small lumps are ok!

3. Bake + Cool

Bake for 45-50 minutes or until a toothpick comes out with a few moist crumbs. Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.

Pro Tip: The pumpkin loaf will slice perfectly if it has cooled completely. It will be delicious warm, but the pieces won’t look as nice. Also, using a nice sharp serrated knife to get through those pepitas on top of the loaf is key.

Storage Directions

This pumpkin bread can be stored either at room temperature for up to 3 days or in the refrigerator for 5 days. As long as it is an airtight container, it should stay fresh! Obviously the longer you wait to enjoy, the less ‘fresh’ it will taste.

To breathe new life into your pumpkin bread, reheat a slice or two in a toaster oven or zap in the microwave 10 seconds or so. The entire intact loaf will stay moist much longer than slices of pumpkin bread. The less surface area that is exposed to air, the better.

FAQ About Pumpkin Bread

More Pumpkin Bread Recipes to Try!

If you loved this recipe, here are some other Pumpkin Bread recipes I’ve developed throughout the years:

• Mini Pumpkin Bread Loaves
• Pumpkin Chocolate Chip Bread
• Pumpkin Cream Cheese Bread
• Pumpkin Swirl Donut Bread
• Pumpkin Monkey Bread

This is the best pumpkin bread and is sure to be a hit, whether you’re serving it up for breakfast or as a sweet snack. The printable recipe card is down below! Make this soon friends. 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.