Sally Thompson
Pumpkin bread has always been one of those cozy, nostalgic treats that reminds me of crisp autumn mornings and the warm scent of spices drifting through the kitchen. I remember baking it for the first time when I wanted something simple but comforting to bring to a family brunch — and I’ve been hooked ever since. The best part? It’s so incredibly easy to make, you’ll be surprised at how much flavor you get with such little effort.
This easy pumpkin bread recipe is a keeper. It delivers a moist, tender crumb that’s lightly sweetened and spiced just right — the kind of bread that makes you want to sneak another slice the minute your plate’s empty. Whether you’re enjoying it with your morning coffee, packing it for a midday snack, or gifting a loaf during the holidays, it never fails to please.
Why You’ll Love This Easy Pumpkin Bread
This pumpkin bread nails that balance between rich flavor and light texture. It’s made with pantry staples, no mixer required, and comes together in just one bowl. That means fewer dishes and more time to enjoy what really matters — eating it! The loaf stays moist for days, making it perfect for make-ahead breakfasts or afternoon treats. Plus, it’s easily customizable if you want to add nuts, chocolate chips, or a simple glaze on top.
What Kind of Pumpkin Should I Use?
For this recipe, canned pumpkin purée works best. It’s consistent, convenient, and gives the bread its rich orange hue and velvety texture. Be sure to grab 100% pure pumpkin, not pumpkin pie filling — the latter has added sugars and spices that can throw off the balance of your batter.
If you’re using homemade pumpkin purée, make sure it’s thick and not watery. Excess moisture can make the bread dense or undercooked in the center.
Options for Substitutions
One of the best things about this pumpkin bread is how forgiving it is. Here are a few swap ideas if you need to tweak it:
- Flour: You can use whole wheat flour for added fiber or a 1:1 gluten-free baking blend to make it gluten-free.
- Sugar: Brown sugar adds a richer flavor, but you can swap it for coconut sugar or even maple syrup (just reduce the liquid slightly).
- Oil: Melted butter or coconut oil work great in place of vegetable oil.
- Eggs: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) to make it vegan.
- Spices: If you’re out of pumpkin spice, a blend of cinnamon, nutmeg, ginger, and cloves will do the trick.
Ingredients for This Easy Pumpkin Bread
Each ingredient in this recipe plays a key role in making the pumpkin bread soft, moist, and bursting with fall flavor:
- All-Purpose Flour – This forms the base of the bread, giving it structure while keeping it light and soft.
- Baking Soda – A necessary leavening agent that helps the bread rise and stay fluffy.
- Salt – Enhances all the other flavors and balances the sweetness.
- Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, ginger, and cloves that defines the signature pumpkin bread flavor.
- Canned Pumpkin Purée – The star ingredient, it keeps the bread moist and gives it that unmistakable rich, pumpkiny taste.
- Granulated Sugar – Adds sweetness and contributes to the golden brown crust.
- Brown Sugar – Provides a deeper, molasses-like sweetness and extra moisture.
- Vegetable Oil – Makes the bread incredibly moist without weighing it down.
- Eggs – Bind the ingredients together and add richness.
- Vanilla Extract – Adds a hint of warm sweetness and enhances all the flavors.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This step ensures your bread doesn’t stick and bakes evenly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This ensures all your dry ingredients are well blended, so the spices distribute evenly in the final loaf.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until smooth and fully combined. You don’t need a mixer — a whisk or large spoon will do just fine.
Step 4: Combine Wet and Dry Mixtures
Gently pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. Avoid overmixing, which can make the bread tough instead of tender. A few small lumps in the batter are perfectly fine.
Step 5: Pour into Pan and Bake
Transfer the batter into your prepared loaf pan and smooth out the top. Bake in the center of the oven for 55 to 65 minutes. Check doneness by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs.
Step 6: Cool Before Slicing
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. This allows the crumb to set properly and makes slicing much easier.
How Long to Prepare Easy Pumpkin Bread
Preparing this pumpkin bread is quick and straightforward, making it perfect even for busy days. The hands-on prep takes about 10 to 15 minutes from start to finish — just enough time to measure, mix, and pour. Since it’s a one-bowl recipe for the wet ingredients and another for dry, cleanup is easy too.
Baking takes around 55 to 65 minutes, depending on your oven and the depth of your loaf pan. The center should be fully set and a toothpick should come out clean when inserted. Let it cool for at least 10 minutes before removing from the pan, and another 30–40 minutes before slicing, for best texture.
Tips for Perfect Easy Pumpkin Bread
- Don’t overmix the batter; stir until just combined to avoid a dense texture.
- Make sure your canned pumpkin is 100% pure pumpkin, not pumpkin pie filling.
- Use room temperature eggs for better blending and even baking.
- For even baking, place the loaf pan in the center of the oven.
- If the top starts to brown too quickly, tent it with foil during the last 15 minutes.
Watch Out for These Mistakes While Cooking
- Using too much flour: Always spoon and level the flour instead of scooping straight from the bag.
- Substituting ingredients without adjusting ratios: If you’re using liquid sweeteners or alternative flours, be cautious — they change the texture.
- Overbaking: Check at the 55-minute mark and continue as needed; overbaking will dry it out.
- Cutting too soon: Letting the bread cool completely helps it set and avoids crumbling.
- Using pumpkin pie mix: This will overly sweeten and spice the bread.
What to Serve With Easy Pumpkin Bread?
1. Cream Cheese Spread
A thick smear of whipped cream cheese adds a tangy, rich contrast to the sweet, spiced bread.
2. Hot Coffee or Chai Latte
The warmth and spice of a chai or a strong brew pairs perfectly with a slice.
3. Greek Yogurt and Honey
For a protein-rich breakfast, serve it with a bowl of yogurt drizzled in honey.
4. Fruit Salad
A refreshing citrus or berry fruit salad balances the richness of the bread.
5. Scrambled Eggs and Greens
For a savory brunch plate, add eggs and some sautéed spinach or arugula.
Storage Instructions
Room Temperature:
Keep the bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days. Store it on the counter away from heat or sunlight.
Refrigerator:
For longer freshness, refrigerate it in a sealed container. It can last up to 1 week, but bring it to room temperature or microwave for a few seconds before serving for best texture.
Freezer:
Wrap the loaf or individual slices in plastic wrap, then place in a freezer-safe bag or container. It stays good for up to 3 months. Thaw overnight in the fridge or at room temperature.
Estimated Nutrition (per slice, based on 10 servings)
- Calories: 210
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 170mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 17g
- Protein: 3g
Frequently Asked Questions
What’s the best way to make this bread more moist?
Using oil instead of butter and not overbaking are key. Also, brown sugar adds extra moisture.
Can I add chocolate chips or nuts?
Absolutely! Add 3/4 cup of chocolate chips, chopped walnuts, or pecans to the batter before baking.
Is this recipe vegan-friendly?
With a few swaps like flax eggs and plant-based oil, you can make this loaf completely vegan.
How do I know when the bread is done?
Insert a toothpick in the center — it should come out clean or with a few moist crumbs, not wet batter.
Can I double this recipe?
Yes, this recipe doubles beautifully. Use two loaf pans and rotate them halfway through baking.
Conclusion
This easy pumpkin bread is everything you want in a quick homemade treat: warm spices, tender texture, and that nostalgic pumpkin flavor in every bite. It’s simple enough for first-time bakers, and satisfying enough to become a staple in your seasonal baking. With its versatility, long shelf life, and irresistible taste, it’s a must-have recipe for fall and beyond.
Easy Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
Looking for a cozy, delicious fall treat that’s quick to make and guaranteed to please? This easy pumpkin bread is just what you need. With its tender crumb, warm spices, and rich pumpkin flavor, it’s perfect for a quick breakfast, healthy snack, or an easy dessert idea. Whether you’re searching for breakfast ideas, food gifts, or just love a comforting loaf, this recipe fits the bill.
Ingredients
Scale1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Pour batter into prepared pan, smoothing the top evenly.
6. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Let the bread cool fully before slicing to prevent crumbling.
If the top browns too fast, tent with foil in the last 15 minutes.
Store wrapped at room temp for up to 3 days or freeze for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
