By Laura
Posted Oct 20, 2019, Updated Oct 28, 2023
5 from 68 votes
38 Comments
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This is the best pumpkin bread recipe and it’s easy to make (no mixer required)! It is moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
It took me many years to create what I could confidently call the perfect pumpkin bread recipe.
I wanted a simple pumpkin bread that wasn’t overly sweet and didn’t have any weird ingredients (like water – which in my opinion, just doesn’t belong in a quick bread)!
So here it is, the best pumpkin bread recipe you’ll ever bake or eat! It’s easy to make and doesn’t require the use of a mixer. Also, it uses an entire 15 oz can of pumpkin! Also, try this pumpkin banana bread!
It’s dense & moist with a perfect crumb! Plus, this pumpkin bread is loaded with fall spices with just the right amount of sweetness. You can add chocolate chips or cinnamon chips to make it even more special!
Pumpkin Bread: Ingredients & substitutions
Before we walk through how to make pumpkin bread, let’s chat about the ingredients in this recipe.
- Pumpkin puree.This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. You can also use fresh homemade puree, just be sure to drain the water out of it so that it’s thick and isn’t runny.
- Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter. Youcan substitute up to half of the butter with applesauce, but I prefer it with the butter.
- Brown Sugar.Both light and dark brown sugar can be used in this recipe. If you want a more molasses taste, use dark.
- Granulated sugar.Any white granulated sugar works great in this recipe. I use organic cane sugar.
- Eggs.I have not tried an egg replacement in this recipe, if you do let me know how it goes!
- All-purpose flour.Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
- Pumpkin Pie Spice.Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to make pumpkin bread
This pumpkin bread recipe comes together in one bowl without any fancy ingredients. Don’t forget to watch the video.
Begin by whisking together the pumpkin puree and melted butter.
Next, add sugars and stir or whisk until the sugars are dissolved and the mixture is smooth.
Then, add the eggs and whisk until they’re combined. Then add the dry ingredients.
You can either mix the dry ingredients together in a small bowl before adding them to the wet ingredients, or just add them on top. Just be sure to stir them well so they’re evenly distributed.
At this point you can add mix ins if you’d like to, here are some suggestions:
- Chocolate chips
- cinnamon chips
- nuts (pecans, walnuts, etc.)
- rasins
- dried cranberries
- white chocolate chips
Bake
Grease a 9×5″ loaf pan and pour batter into the pan. You can line it with parchment paper or foil for easy removal, but I find that as long as the pan is throughly greased, this pumpkin bread comes out easily.
Bake at 350 degrees F for about 1 hour. I recommend baking on the lowest rack in your oven to avoid the top becoming too brown before the center fully baked through. You can also tent the loaf pan with foil if it begins to brown too much.
The bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.
Cool
Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour. After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely.
Note:the crust becomes softer if the pumpkin bread cools in an airtight container in the refrigerator overnight!
Store
Store any leftovers in an an airtight container in the refrigerator for up to 1 week.
Freeze
Freeze either an entire loaf or individual slices by letting the pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Serve
We love serving this pumpkin bread recipe as a special breakfast (with our favorite breakfast recipes), snack or dessert. It’s great for gifting as well. Here are some serving suggestions:
- This cinnamon honey butter wasmade to be slathered on this pumpkin bread recipe.
- Serve with a pumpkin spice latte.
- This pumpkin bread tastes amazing with a warm cup of hot chocolate or peanut butter hot chocolate!
Pumpkin Bread FAQs
Can you freeze pumpkin bread?
Yes! You can freeze individual slices wrapped in plastic wrap in an airtight container for up to 2 months.
Why did my pumpkin bread not rise?
Check and see if your baking soda, baking power and eggs are fresh. Next, be sure to not overfill the pan. The bread needs some space to rise in the pan, and if the batter reaches the top of the pan it will fall.
How do you know when pumpkin bread is done?
You can be sure this bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.
Can I double this recipe?
Yes, you can double this recipe and bake it in two 9×5″ loaf pans or 4-6 mini loaf pans.
What can I make with pumpkin?
Try one of our many Pumpkin Recipes like, pumpkin pie or try this dairy-free pumpkin pie, pumpkin smoothie, pumpkin chocolate chip cookies. pumpkin pancakes, pumpkin scones, and pumpkin cinnamon rolls.
Can I make this into muffins?
I suggest using this Pumpkin Muffins Recipe – so delicious!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
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Best Pumpkin Bread Recipe
Laura
This is the best pumpkin bread recipe and it's easy to make (no mixer required)! This pumpkin bread is dense & moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
5 from 68 votes
Course bread, Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 306
Prep Time5 minutes minutes
Cook Time1 hour hour
Cooling2 hours hours
Total Time1 hour hour 5 minutes minutes
Ingredients
- 15 oz pumpkin puree (1 ½ cups)
- ½ cup salted butter melted
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon baking soda
Instructions
Preheat oven to 350 degrees F.
Grease a 9×5” loaf pan, set aside.
In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
In a large bowl whisk together pumpkin puree and melted butter.
Add brown sugar and granulated sugar and stir until combined and there are no lumps.
Add eggs and vanilla and stir to combine.
Add dry ingredients and stir until batter is smooth.
If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.
Video
Notes
How to store pumpkin bread:
- Store pumpkin bread in an airtight container in the refrigerator.
- Note: The crust gets softer after it has been chilled in the refrigerator.
Freeze
Freeze either an entire loaf or individual slices by letting the pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Homemade Pumpkin Pie Spice
Use this recipe to make your own homemade pumpkin pie spice!
Or, to make only 1 tablespoon of pumpkin pie spice combine:
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Ingredient Substitutions
- Pumpkin puree.This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. If you have fresh homemade puree, feel free to use that as well! Just be sure you have drained the water out of it so that it’s thick and isn’t runny.
- Salted Butter. Unsalted butter, Coconut oil, canola oil or ghee can be used in place of butter with great results.
- Brown Sugar.Both light and dark brown sugar work perfectly in this recipe. If you want a more molasses taste, use dark.
- Granulated sugar.Any white granulated sugar works great in this recipe. I use organic cane sugar.
- All-purpose flour.Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
- Pumpkin Pie Spice.Use store bought or make your own!
Nutrition
Serving: 1slice | Calories: 306kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 285mg | Potassium: 118mg | Fiber: 1g | Sugar: 31g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!