Easy pumpkin bread is tender, sweet and full of fall flavor. This quick bread recipe requires no mixer and makes one delicious loaf!

pumpkin bread cut showing inside; with two slices in front of loaf

Pumpkin bread is a must during the fall season. It’s simple to make and is full of pumpkin spice! I loved this recipe so much I made it twice. I could barely keep it in the house long enough people loved it so much—there’s just so much pumpkin flavor!

Why this recipe works: Pure pumpkin purée makes a moist and soft bread while the spices pack in the flavor. This recipe is versatile so you add chocolate chips or nuts and also make muffins! 

pumpkin bread ingredients labeled with text

How to make easy pumpkin bread

  1. Preheat the oven to 350 F. Line a 9×5 loaf pan with parchment paper and set aside.
  2. Make the batter: Whisk dry ingredients together in one bowl. Whisk wet ingredients together in a separate bowl. Add dry ingredients to wet ingredients and mix just until combined. Pour batter into prepared loaf pan.
  3. Bake pumpkin bread at 350 F for 55 to 65 minutes. Let bread cool in the pan for 15 minutes before removing from the pan to cool completely.

Do you want streusel on top of the bread? You can use the streusel recipe from my pumpkin muffins!

photo collage demonstrating how to make pumpkin bread in a mixing bowl; steps 1-4
photo collage demonstrating how to make pumpkin bread in a mixing bowl; steps 5-8

Frequently Asked Questions

Can I use canned pumpkin pie?

No, pure pumpkin purée will only work in this recipe.

Can I use pumpkin pie spice?

Yes, 2 teaspoons of pumpkin pie spice will can be used in place of the cinnamon, nutmeg, ginger and cloves.

How long does pumpkin bread keep?

Store pumpkin bread in an airtight container at room temperature for 5 days or in the refrigerator for 1 week.

Can you freeze pumpkin bread?

Yes. Once the bread is completely cooled, wrap it with aluminum foil or plastic wrap. Place is in an airtight container or freezer bag. Freeze the bread for up to 2 months. Defrost in the refrigerator before bringing to room temperature.

Can I add chocolate chips?

Yes, 1 cup chocolate chips may be added to the batter after the dry ingredients and wet ingredients are combined.

loaf of pumpkin bread topped with pumpkin seeds on top of baking sheet

How to make pumpkin muffins

This recipe may also be used to make pumpkin muffins. Line a standard 12-cup muffin tin with paper liners. Divide the batter evenly among the cups (about ¾ full). Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out with little to no crumbs.

Is pumpkin your favorite fall flavor? Then you have to try my fluffy pumpkin pancakes! They will put you in the fall mood first thing in the morning. While you’re baking breakfast, try my baked pumpkin donuts. They are coated in cinnamon sugar! Another fan favorite are these easy pumpkin muffins with streusel topping.

Looking for more quick bread recipes? My apple cider bread and chocolate chip banana bread recipes are incredibly popular with loyal readers. You can also try this chocolate pumpkin bread recipe by my friend Christi at Love from the Oven blog.

pumpkin bread with two slices cut off on top of crinkled parchment paper

I hope this easy pumpkin bread puts you in the mood for fall! It certainly did for me. While the pumpkin seeds on top are optional, I find that they make the loaf aesthetically pleasing while providing the perfect crunch.

I went ahead and made two loafs to share with family and friends! Who will you be baking this bread for? Show me on Instagram by tagging @ifyougiveablondeakitchen and I will feature my favorites!​​​​​​​

top of pumpkin bread sprinkled with pumpkin seeds

Easy Pumpkin Bread

Pumpkin bread is tender, sweet and full of fall flavor. This quick bread recipe requires no mixer and makes one delicious loaf!

Ingredients

  • 2 cups (250 g) all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup (150 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 cups (one 15 oz can) 100% pure pumpkin puree
  • 2 Tablespoons toasted pumpkin seeds (optional)

Instructions 

  • Preheat oven to 350° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
  • In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
  • Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing) .
  • Transfer batter to prepared pan and spread evenly. Sprinkle pumpkin seeds on top if desired. Bake at 350° F for 55 to 65 minutes until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack to cool completely.

Notes

Pumpkin spice: 2 teaspoons pumpkin spice mix may be used in place of the cinnamon, nutmeg, ginger and cloves. 
Storing pumpkin bread: Keep pumpkin bread in an airtight container at room temperature for 5 days or in the refrigerator for 1 week.
Freezing pumpkin bread: Once cooled, wrap the entire loaf with aluminum foil or plastic wrap. Store in an airtight container or freezer bag in the freezer for up to 2 months.
Pumpkin muffins: Divide batter evenly among a 12-cup standard muffin tin. Bake at 350 F for 20 to 22 minutes.
High altitude adjustments (Denver, CO; altitude: 5,280 ft): Omit baking powder. Reduce brown sugar to 2/3 cup. Add 1 tablespoon apple cider or orange juice for moisture.
Recommended tools: Kitchen scale, mixing bowls and 9×5 loaf pan.
Serving: 1slice, Calories: 304kcal, Carbohydrates: 50g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 57mg, Sodium: 247mg, Potassium: 172mg, Fiber: 2g, Sugar: 28g, Vitamin A: 7957IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 2mg

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