This pumpkin bread is moist, warmly spiced, and ready in about an hour with simple pantry ingredients. A fall baking staple that tastes better the next day.
Once the weather turns, this is usually the first thing I bake. There’s something about pumpkin and cinnamon filling up the kitchen that makes a house feel like fall arrived, even before the leaves have fully turned. It’s also just an easy recipe to have memorized, since it comes together in two bowls with ingredients most people already have around by October.
Canned pumpkin does all the heavy lifting here, keeping the loaf moist without needing a ton of butter or oil. The spice blend, cinnamon, ginger, nutmeg, and a little clove, is what makes it taste like more than just a sweet loaf with orange color. Mix wet, mix dry, combine, bake. It’s about as low-effort as baking gets for how good the result is.
This freezes well too, so I usually make a couple loaves at once, one to eat that week and one to pull out later when I want it without doing the work twice.
➡️ You should try this recipe next: Banana Oatmeal Muffins Recipe (Healthy, 35 Minutes)
Why You’ll Love This Recipe
- Ready in about an hour with simple ingredients
- Moist texture that holds up well for days
- No mixer needed, just a couple bowls
- Naturally vegetarian and easy to adapt
- Freezes really well for later
- Tastes like fall without much effort
What You Need
Canned pumpkin puree. Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which already has added sugar and spices mixed in. Plain puree gives you full control over the sweetness and flavor.
All-purpose flour. The base of the loaf’s structure. Spoon and level it into the measuring cup rather than scooping directly from the bag, since scooping tends to pack in extra flour and can make the bread dense.
Granulated sugar and brown sugar. A mix of both gives the loaf a good balance of sweetness and moisture, since brown sugar holds onto more moisture than white sugar alone.
Eggs. Help bind everything together and give the loaf some structure and lift.
Vegetable oil. Keeps the bread moist without adding a strong flavor of its own the way melted butter sometimes can in a spiced loaf like this.
Cinnamon, ginger, nutmeg, and cloves. The classic pumpkin spice blend. Fresh spices make a noticeable difference here, so if yours have been sitting in the cabinet for a couple years, it might be worth replacing them before baking.
Baking soda. Helps the loaf rise properly. Make sure it’s fresh, since old baking soda loses its effectiveness over time and can leave you with a denser loaf.
Salt. A small amount balances the sweetness and makes all the other flavors taste more pronounced.
Chopped walnuts or pecans. Optional, but a good addition if you want some texture and crunch against the soft crumb of the bread.
For serving. Good on its own, toasted with a little butter, or with a smear of cream cheese for something closer to a treat.
How to Make Pumpkin Bread
Mix the Batter
Preheat the oven to 350°F and grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and oil until smooth and well combined.
In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
Combine and Bake
Add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix. Fold in walnuts or pecans if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, loosely tent it with foil for the last 15 to 20 minutes.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
This is a good one to have alongside the banana oatmeal muffins if you keep a rotation of make-ahead baked goods in the freezer, so there’s always something to pull out on a morning you don’t feel like cooking.
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Tips
Use plain pumpkin puree, not pie filling. Pumpkin pie filling already contains added sugar and spices, which will throw off both the sweetness and flavor balance of the loaf if used by mistake.
Don’t overmix the batter. Stir just until the dry and wet ingredients are combined. Overmixing develops the gluten in the flour too much, which can make the loaf dense and tough instead of tender.
Check for doneness with a toothpick. Insert it into the center of the loaf. A few moist crumbs clinging to it is fine, but wet batter means it needs more time.
Let it cool before slicing. Cutting into the bread while it’s still warm can cause it to fall apart or turn gummy in the middle. A full cool on a wire rack gives the crumb time to set properly.
Let it sit a day if you can. Pumpkin bread often tastes even better the next day, once the flavors have had time to settle and the texture has fully set.
Variations
Add chocolate chips. Fold in a cup of chocolate chips along with or instead of nuts for a slightly more indulgent version.
Make it a streusel-topped loaf. Sprinkle a simple mix of flour, brown sugar, and cold butter over the top before baking for a crumbly, slightly sweeter finish.
Add cream cheese swirl. Swirl a sweetened cream cheese mixture through the batter before baking for a marbled, richer loaf.
Make it mini loaves or muffins. Divide the batter into mini loaf pans or a muffin tin instead of one large loaf, reducing the bake time significantly since they’re smaller.
Add dried cranberries. A handful stirred into the batter adds a tart contrast to the sweet, spiced loaf.
Substitutions
Vegetable oil can be replaced with melted coconut oil or melted butter, though the flavor and texture will be slightly different.
All-purpose flour can be replaced with a gluten-free flour blend for a gluten-free version, though the texture may vary slightly.
Brown sugar can be replaced with all granulated sugar in the same total amount, though the loaf will be slightly less moist.
Walnuts or pecans can be left out entirely for a nut-free version, or replaced with chocolate chips or dried fruit.
Eggs can be replaced with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free version.
Storage
Store cooled bread wrapped tightly or in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week if you want it to last longer.
This freezes really well for up to 3 months. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer bag. Thaw at room temperature or warm briefly in the microwave for a few slices at a time.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, though you’ll need to cook and puree it first, then make sure to drain off excess liquid, since fresh pumpkin puree tends to be wetter than canned. This can affect the bake time and final texture if not accounted for.
Why is my pumpkin bread dense?
This is usually caused by overmixing the batter, old baking soda that’s lost its effectiveness, or packing too much flour into the measuring cup. Spoon and level the flour rather than scooping, use fresh baking soda, and mix just until combined.
Can I make this into muffins instead of a loaf?
Yes, divide the batter into a lined muffin tin and bake at 350°F for 18 to 22 minutes, checking with a toothpick for doneness, since the bake time will be much shorter than a full loaf.
Does pumpkin bread need to be refrigerated?
Not necessarily for the first few days, as long as it’s stored in an airtight container or wrapped tightly at room temperature. For longer storage beyond 3 days, moving it to the fridge helps it stay fresh longer.
Can I add mix-ins like chocolate chips or nuts?
Yes, fold in up to a cup of chocolate chips, chopped nuts, or dried fruit along with the batter for extra texture and flavor.
Pumpkin Bread Recipe (Moist & Easy Breakfast)
Description
This pumpkin bread is moist, warmly spiced, and ready in about an hour with simple pantry ingredients. A fall baking staple that tastes better the next day.
Ingredients
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 35mg12%
- Sodium 210mg9%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Don't overmix the batter, or the loaf can turn out dense.
Let the bread cool fully before slicing for the cleanest cuts.
