Quick Answer: Pumpkin bread is a moist, warmly spiced quick bread made with pumpkin puree, eggs, oil, flour, sugar, and classic fall spices. Because it uses baking soda instead of yeast, there’s no kneading, rising, or proofing involved.
This easy one-bowl version is baked in a 9×5-inch loaf pan at 350°F for about 55–65 minutes. Let it cool before slicing for the best texture.
❤️ Why You’ll Love This Pumpkin Bread
- Easy one-bowl recipe: You don’t need a stand mixer or hand mixer.
- Moist and tender: Pumpkin puree and oil help create a soft crumb.
- Full of fall flavor: Cinnamon, nutmeg, ginger, and cloves give it that classic pumpkin-spice taste.
- Beginner-friendly: The method is simple and forgiving.
- Great for breakfast or snacking: Enjoy a slice with coffee, tea, or a glass of milk.
- Easy to customize: Add chocolate chips, nuts, dried fruit, or a cream cheese swirl.
- Freezer-friendly: Freeze individual slices or the whole loaf for later.
- Easy to adapt: The recipe can be modified for egg-free, gluten-free, vegan, and dairy-free diets.
Pumpkin bread is one of those fall recipes that makes the kitchen smell amazing before you even take the first bite.
It’s a simple quick bread, which means it relies on chemical leaveners like baking soda rather than yeast. There’s no kneading or waiting for dough to rise. You simply mix the batter, pour it into a loaf pan, and bake.
What makes pumpkin bread different from other quick breads like banana bread or zucchini bread is its combination of pumpkin puree and warm spices. Pumpkin gives the loaf moisture and a tender, slightly dense crumb, while cinnamon, nutmeg, ginger, and cloves provide the cozy flavor we associate with fall.
If you enjoy other fruit and vegetable quick breads, try our Moist Blueberry Zucchini Bread Recipe or Blueberry Banana Zucchini Bread.
Ingredients You’ll Need
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
The original ingredient list is a reasonable one-loaf pumpkin bread formula, and comparable one-bowl pumpkin bread recipes use very similar proportions and the same 350°F/9×5-inch baking setup.
Use Pumpkin Puree, Not Pumpkin Pie Filling
Use plain canned pumpkin puree.
Pumpkin pie filling already contains sugar and spices, so substituting it would change the sweetness, spice level, and moisture balance of the recipe.
Equipment You’ll Need
- 9×5-inch loaf pan
- Large mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Wire cooling rack
- Parchment paper, optional
How to Make Pumpkin Bread
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan. For easier removal, you can line the bottom and two long sides with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk together:
- Pumpkin puree
- Eggs
- Vegetable oil
- Granulated sugar
- Brown sugar
Mix until smooth and evenly combined.
3. Add the Dry Ingredients
Add the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Stir gently with a spatula or wooden spoon until the flour has just disappeared.
Do not overmix. A few small lumps are fine.
Overmixing is one of the easiest ways to make quick bread tougher because it develops more gluten. This is also a commonly cited pumpkin-bread baking mistake.
4. Fill the Loaf Pan
Pour the batter into the prepared loaf pan.
Spread the top evenly with a spatula. Don’t fill the pan more than about two-thirds full.
5. Bake
Bake at 350°F for 55–65 minutes.
Start checking around 50–55 minutes, since ovens and loaf pans vary.
Insert a toothpick or skewer into the center. It should come out clean or with a few moist crumbs attached.
Pumpkin bread contains considerable moisture, so it’s important to make sure the center is actually baked through rather than relying only on the appearance of the crust.
6. Cool
Let the loaf cool in the pan for about 10 minutes.
Then carefully remove it and transfer it to a wire rack to cool further.
For the cleanest slices, allow the loaf to cool for at least 30 minutes before cutting.
Tips for the Best Pumpkin Bread
Measure Your Flour Correctly
Too much flour can make pumpkin bread dry and heavy.
For the most accurate results, weigh the flour. If you’re using measuring cups, spoon the flour into the cup and level it rather than scooping directly from the bag.
Don’t Overmix the Batter
Once the flour is incorporated, stop mixing.
Overmixing can develop too much gluten and give the loaf a tougher texture.
Don’t Overbake
This is especially important with pumpkin bread because pumpkin puree adds moisture.
Start checking around 50–55 minutes and remove the loaf when a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
Use Fresh Spices
Ground spices lose strength over time. If your cinnamon, nutmeg, ginger, or cloves have been sitting in the pantry for years, the finished bread may taste much flatter.
Don’t Open the Oven Too Early
Try not to open the oven during the early part of baking.
Opening the oven too soon causes heat loss while the loaf is still setting and can contribute to an uneven or sunken center.
Let It Cool
Don’t slice the loaf immediately after taking it out of the oven.
The crumb continues to set as the bread cools. Cutting it while very hot can make the center seem gummy even when the bread is properly baked.
Easy Pumpkin Bread Variations
Chocolate Chip Pumpkin Bread
Fold ½ cup chocolate chips into the batter before pouring it into the loaf pan.
For a smaller-batch variation, see our Chocolate Chip Pumpkin Bread Single-Serving Fall Comfort.
Pumpkin Pecan Bread
Fold ½ cup chopped pecans into the batter.
You can also sprinkle additional pecans over the top before baking.
Pumpkin Walnut Bread
Replace or combine the pecans with chopped walnuts.
Pumpkin Cranberry Bread
Add ½ cup dried cranberries for a sweet-tart contrast.
Cream Cheese Swirl Pumpkin Bread
Prepare a simple cream cheese mixture with:
- 4 ounces softened cream cheese
- 2 tablespoons sugar
- 1 egg yolk
Spread some batter into the pan, add the cream cheese mixture, then top with the remaining batter and gently swirl before baking.
Pumpkin Spice Bread
Use 1½–2 teaspoons pumpkin pie spice in place of the individual spices.
Storage & Freezing
Room Temperature
Once completely cool, wrap the loaf tightly in plastic wrap or place it in an airtight container.
The original recipe states that pumpkin bread stays fresh at room temperature for up to 3 days.
Refrigerator
For longer storage, refrigerate the tightly wrapped loaf for up to 7 days.
Because refrigeration can make quick bread feel firmer, allow a slice to come closer to room temperature before serving.
Freezer
Pumpkin bread freezes well for up to 3 months.
For the best results:
- Let the loaf cool completely.
- Wrap the whole loaf or individual slices tightly in plastic wrap.
- Place in a freezer-safe bag or wrap with foil.
- Label and freeze for up to 3 months.
Reheating
For an individual slice:
- Microwave for 20–30 seconds, or
- Wrap in foil and warm in a 300°F oven for about 10 minutes.
Freezing individual slices is particularly convenient if you want a quick breakfast or snack.
FAQ
Can I use fresh pumpkin instead of canned?
Yes.
Roast a sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. If the puree seems watery, drain excess moisture before using it.
Canned pumpkin is generally more convenient and consistent for baking.
Why did my pumpkin bread sink in the middle?
A sunken center can happen when the loaf is underbaked, the oven door is opened too early, or the leavening is measured incorrectly.
Make sure your baking soda is fresh and bake until the center is fully set.
Why is my pumpkin bread dry?
The most common causes are:
- Overmixing
- Overbaking
- Too much flour
- Too little fat or moisture
- Using pumpkin pie filling incorrectly
Measure flour carefully, mix only until combined, and start checking the loaf before the maximum baking time.
Why is my pumpkin bread gummy?
Pumpkin puree contains a lot of moisture, so the center needs enough time to bake through.
Make sure you’re using the correct amount of flour and pumpkin, don’t underbake the loaf, and allow it to cool before judging the final texture.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use plain pumpkin puree.
Pumpkin pie filling already contains sugar and spices and can throw off the recipe’s balance.
Can I use pumpkin pie spice?
Yes.
Use about 1½–2 teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.
Can I make pumpkin bread without eggs?
Yes. Use flax eggs or unsweetened applesauce as described above.
Can I make pumpkin bread gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
Is pumpkin bread dairy-free?
This particular recipe is already dairy-free because it uses vegetable oil and doesn’t contain milk or butter.
Can I make pumpkin bread vegan?
Yes. Replace the eggs with flax eggs, chia eggs, or applesauce.
Conclusion
Pumpkin bread is one of those recipes that is wonderfully simple but still feels special when it comes out of the oven.
It’s moist, warmly spiced, easy enough for beginner bakers, and flexible enough to customize with chocolate chips, nuts, dried fruit, or a cream cheese swirl.
For the best loaf, remember the basics: use plain pumpkin puree, measure your flour carefully, don’t overmix the batter, don’t overbake it, and give the bread time to cool before slicing.
Once you’ve made a homemade loaf, it’s hard to go back to the packaged version.
For more fall baking, try our Homemade Pumpkin Roll Recipe or Pumpkin Spice Muffins.
