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This Easy Pumpkin Bread is the definition of cozy fall baking and I make a loaf at least once a week throughout October and November. I can’t get enough! It is soft, moist, and perfectly spiced. The simple pumpkin bread recipe will fill your kitchen with warm cinnamon aromas, and I promise it will bake up beautifully every time (ready in just 30 minutes!).
You should also try more of my fall favorites like Two Ingredient Pumpkin Muffins, Pumpkin Caramel Poke Cake, and Pumpkin Cream Cheese Bread. It is pumpkin season, after all!
Why you’ll love this Easy Pumpkin Bread recipe!
I’ve made this pumpkin bread more times than I can count, and it is still one of my favorite recipes to make in the fall. Not only is it quick to put together (just ten minutes and it’s in the oven!), but it is also delicious as a breakfast, snack, or as dessert (add a scoop of ice cream for a really decadent fall treat!). You really can’t go wrong with this simple pumpkin bread recipe.
✅ Perfectly spiced and naturally moist
✅ No mixer required, just stir and bake
✅ Freezes beautifully for make-ahead mornings
Table of Contents
Ingredients Needed to Make Easy Pumpkin Bread
- Pumpkin Puree – This is what gives that delicious pumpkin taste. You’ll find this in the store in a can, but DO NOT confuse it with pumpkin pie filling.
- Pumpkin Spice – A dash or two of this is what adds that extra pumpkin flavor! Some people opt to use just cinnamon instead, but you can easily make homemade pumpkin spice as well!
- All All-purpose flour – You can replace the all-purpose flour with 1:1 gluten-free baking mix to make a perfect gluten-free pumpkin bread.
Variations
- Add chocolate chips for a perfect, sweet chocolate chip pumpkin bread.
- Top with a simple glaze or cream cheese frosting for a dessert-style loaf.
- Add chopped pecans or walnuts for a delicious nutty crunch.
- Make muffins by scooping the pumpkin batter into a muffin pan and baking for just 20–22 minutes.
How To Make Pumpkin Bread
1. Preheat: Preheat oven to 350 degrees and grease and flour two loaf pans.
2. Whisk: Whisk together the flour, baking soda, salt, and pumpkin spice into one bowl. In another large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
3. Blend: Next, add the dry ingredients to the pumpkin mixture until just blended.
4. Pour: Pour into the prepared pans and bake for about 50 minutes until a toothpick inserted in the center comes out clean.
Tips For Success
Make certain not to overcook this pumpkin bread recipe. It will dry it out and lose some of the flavor. As soon as a toothpick comes out cleanly from the center of the bread, remove it from the oven to keep it moist and flavorful.
FAQS
Pumpkin puree is pure pumpkin with no added sugar or spices, which lets you control the sweetness and flavor of your bread. Pumpkin pie filling already has spices and sweeteners mixed in, which can make your pumpkin bread too sweet or overpower the warm, balanced flavor you want.
Let it cool completely before wrapping, and store in an airtight container. The pumpkin puree naturally keeps it soft and tender.
Yes! Use a 1:1 gluten-free all-purpose flour instead of regular flour—it works perfectly with this recipe.
Absolutely! Wrap your homemade pumpkin tightly with plastic wrap and freeze for up to 3 months. Thaw at room temperature before slicing
More Easy Pumpkin Recipes
All Recipes
Glazed Pumpkin Muffins
Bread
Pumpkin Banana Bread
Quick & Easy Desserts
Pumpkin Bread Pudding
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Easy Pumpkin Bread Recipe
Ingredients
- 1 15 oz can pumpkin puree NOT pumpkin pie filling
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoons salt
- 1 tablespoon pumpkin spice
Instructions
- Preheat oven to 350 degrees
- Grease and flour two loaf pans.
- Whisk together the flour, baking soda, salt, and pumpkin spice into one bowl.
- In another large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
- Next, add the dry ingredients into the pumpkin mixture until just blended.
- Pour into the prepared pans.
- Bake for about 50 minutes until a toothpick inserted in the center comes out clean.
Video
Notes
- For gluten-free pumpkin bread, use 1:1 GF flour.
- Store tightly wrapped 3 days at room temp or freeze 3 months.
- Add ½ cup chocolate chips or nuts if desired.
Hello
I live in Belgium and I’m trying to make this pie but I’m stuck trying to concert to grams. The recipe says 1 15 oz pumpkin puree. Is it 1,15 oz (32g), that is very little or 115 oz (3200g), but that is ridicoulously lot 🤭?
So I can’t start because I can’t find the amount …
Thanks a lot for replying
Hello
I live in Belgium and I’m trying to make this pie but I’m stuck trying to concert to grams. The recipe says 1 15 oz pumpkin puree. Is it 1,15 oz (32g), that is very kittel or 115 oz (3200g), but that is ridicoulously lot 🤭?
So I can’t start because I can’t find the amount …
Thanks a lot for replying
Hi! It is 15 ounces total. 😊 Hope this helps!
Turned out good, but I’d definitely add more spice. I found myself searching for the taste.
It would really be helpful if the size of the pans were listed
It’s a normal size bread loaf pan – either 8×5 or 9×5.