If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Moist, warmly spiced, and filled with pumpkin flavor, it's the perfect fall treat.
This pumpkin bread recipe is super moist, warmly spiced, and filled with delicious pumpkin flavor. It’s one of my favorite fall recipes, and I make at least one loaf every year. On a crisp fall day, you can’t beat the smell of homemade pumpkin bread baking in the oven!
I first published this pumpkin bread recipe in 2019, and I’ve since updated it to include even more pumpkin and warm spices. This version has a moister texture and richer fall flavor…and it’s completely impossible for me to eat just one slice at a time. I think it’s the best pumpkin bread I’ve tried. I hope you love it too!
Pumpkin Bread Ingredients
Here’s what you’ll need to make this easy pumpkin bread recipe:
- Pumpkin, of course! I tested this recipe two ways: using a full (15-ounce) can of pumpkin and using slightly less, 1 1/2 cups. While I hate to leave you with leftover pumpkin, I found that using 1 1/2 cups gave the loaf a better texture. It’s super moist, but not dense. You’ll have a few tablespoons of pumpkin puree leftover—perfect for making a pumpkin spice latte! Be sure to use pure pumpkin puree, not pumpkin pie filling. I like Libby’s.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Vegetable oil – For moisture and richness. Another neutral oil, such as avocado or canola oil, would work here too!
- Milk – Use whatever kind you keep on hand. Regular milk, almond milk, and oat milk are all great choices.
- Baking powder, baking soda, and eggs – They help the loaf puff up as it bakes.
- Cane sugar – For sweetness.
- Cinnamon, ginger, nutmeg, and cloves – For warm, cozy fall flavor. A tablespoon of pumpkin pie spice works too.
- Vanilla extract – It enhances the spices’ warm flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Pumpkin Bread
This pumpkin bread recipe is so easy to make! Here’s how it goes:
First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.
Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, or the pumpkin bread will be dense.
Then, bake. Pour the batter into a greased loaf pan and bake at 350°F until the top springs back to the touch and a toothpick inserted into the center comes out clean, 60 to 70 minutes.
- Tip: Check the loaf after 45 minutes in the oven. If the top is browned, tent it with foil for the remaining bake time so that it doesn’t get too dark before the loaf cooks through.
Let the quick bread cool completely before slicing and serving.
Finally, enjoy! Devour a slice plain, or slather it with butter or honey butter. Leftover pumpkin bread keeps well in an airtight container at room temperature for up to 3 days.
For longer storage, wrap slices in aluminum foil or plastic wrap, and freeze for up to 3 months. Allow the slices to thaw at room temperature, or unwrap and defrost them in the microwave for about 30 seconds.
Pumpkin Bread Recipe Variations
Do you like nuts, fruit, or chocolate in your pumpkin bread? Feel free to adapt this recipe to suit your tastes. Here are a few fun ways to change it up:
- Add some crunch. Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Chopped pecans or walnuts would be especially good!
- Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
- Go the chocolate route. Fold 1/2 cup dark chocolate chips into the batter. Scatter more on top for good measure!
- Frost it. Craving a more decadent treat? Slather this loaf with my tangy cream cheese frosting!
Let me know what variations you try!
More Favorite Pumpkin Recipes
If you love this homemade pumpkin bread, try one of these delicious pumpkin recipes next:
Can’t get enough quick bread? You’ll love my banana bread and zucchini bread too!
Pumpkin Bread
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups canned pumpkin puree*
- 2 large eggs
- 1 cup cane sugar
- ½ cup vegetable oil, plus more for the pan
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. The batter will be thick.
- Transfer the batter to the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. I like to check the loaf after 45 minutes. If the top is nicely browned, I cover it with foil for the remaining bake time to prevent further browning.
- Allow to cool completely in the pan before slicing and serving.
Notes
How long should I cook the pumpkin bread if I make them cupcakes?
Can coconut sugar be used?
I used coconut sugar last night and it turned out great!
Yay! The bread came out amazing! I won’t make the same mistake again 🙂
oh yay! Do you know about how much more milk you added?
I added around 2-3 cups extra cups. I can’t believe the power of coconut flour! haha!
This pumpkin bread looks amazing! Unfortunately, I didn’t read the comments and subbed a 1/2 cup of coconut flour. It was so dense so I ended up adding tons of milk. It’s currently in the oven, so I’ll just have to wait and see the end result.
oh no! yes, coconut flour cannot be replaced 1:1 because it soaks up so much liquid. Just fyi, if you’re looking to use up coconut flour, I used it successfully in these scones: https://strong-nights.today/vegan-raspberry-coconut-scones/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>
Could I use sweet potato flour? Also, could it be done in a bread machine?
Looks so yummy!
I’ve never used sweet potato flour but I’m not sure it would be a 1:1 ratio. No, I would not use a bread machine – just bake it in a regular oven.
Can we use coconut flour instead of the spelt flour?
Hi Kristina, coconut flour is not a 1/1 swap – it soaks up a lot of moisture and would make this loaf really dense and dry. I would recommend searching for a recipe that specifically uses coconut flour rather than trying to sub it in here.
Do you have any recommendations for substitutions to make this gluten free (spelt, sadly, is not 🙁 ) as well? I’ve grown up on a recipe similar to this and would love it if I could make a version I could eat for the holidays! It looks delicious!
You can use gluten free flour, it works great…
Only half a cup of sugar! I think I can officially not feel bad about feeding my toddler a honking slice of this for a snack. (Not every day, but at least as long as the loaf lasts, which would probably not be long.)
Can regular flour be used in place of spelt?
yep, it can – or you can do a mix of white and wheat (I find spelt to be less dense than 100% whole wheat which is why I like to use it).
I only see whole wheat pastry flour in the recipe…where does it say spelt? Are the amounts the same?
Hi Jennifer, this post is an update to an older recipe where I used to use spelt. I use whole wheat pastry flour now since it’s easier for most people to find. If you wanted to use spelt, it works exactly the same! Hope that helps!
Pumpkin bread will forever be one of the best fall treats out there. Your guys’ looks sensational!
I just came back from an extended work trip last week, and my body is still only just trying to recuperate… I can see this bread would go a long way towards making me feel better!
I love the inclusion of flaxseed!
Kari
http://www.sweetteasweetie.com
This looks moist and delish-spot on! Can’t wait to try it:)
I’m still raving about all things pumpkin, and this vegan pumpkin bread is just perfect! I love that it looks so moist and very mouthwatering indeed!
I love using pumpkin and finding a vegan recipe is always good to have! You never know when you’ll have a vegan guest to serve!
xoxoBella | http://xoxobella.com
This morning I thought, what can I make with my leftover purée? A minute later, I got your email!!! So I made the loaf and it was delicious! Thank you!
Hi Amanda, I’m glad you got the email right ontime :). So glad you liked it!
Yum. I actually managed to not overload on sweets this year, so I can eagerly anticipate baking this myself.
This pumpkin bread looks so delicious!! Saw it on Instagram and I had to come take a closer look. 🙂
Looks yummy!
Looks so delicious! Thanks!?
Is there a way to make this gluten free? Do you think the Bobs Red Mill Gluten Free flour would work?
Hi Amanda, I haven’t tried it but I think it might work. Also, check out these pumpkin muffins, I did test these with Bob’s flour if you scroll down to the recipe notes: https://strong-nights.today/pumpkin-muffins/%3C/a%3E%3C/p%3E%3C/div%3E%3Cdiv class=reply>
This loaf looks beautiful! I will have to try this very soon. For some reason I’ve been all about the pumpkin this season!
Hi Jeanie,
Absolutely love your blog and made many foods from your blog for Christmas lunch.
Interested in doing this one, however I only have buckwheat flour. Would that work as a 1:1 ratio?