Pumpkin Bread Recipe (So Easy!)

This easy pumpkin bread recipe delivers a tender, moist crumb loaded with rich pumpkin flavor and cozy warm spices like cinnamon, cloves, and nutmeg. It comes together quickly with simple pantry ingredients—no mixer needed—and yields two perfect loaves to share or freeze.

This pumpkin bread is like a sweeter, denser cousin to banana bread, but with all the comforting flavors of pumpkin pie baked right in. The aroma that fills your kitchen is pure autumn magic. Honestly, I think it beats out the popular Starbucks version — and it’s so much easier to make at home!

Here’s a fun tidbit: this pumpkin bread recipe grew out of our well-loved Pumpkin Cake and easy Pumpkin Cupcakes. After lots of you mentioned turning that base into bread and boosting the spice level, I gave it a whirl—and yup, it became an instant family favorite. Slather a slice with some homemade Honey Butter, and you’ve got an autumn treat perfect for breakfast, snack time, or dessert.

Welcome to your new favorite quick and easy pumpkin bread recipe! Each bite bursts with cozy fall flavors—warm spices like cinnamon, cloves, and nutmeg combine beautifully with natural pumpkin sweetness. This loaf has a soft, moist crumb thanks to an oil-based batter, and you’ll love how it comes together in just 10 minutes, no mixer required.

This recipe makes two 8½” x 4½” loaves using simple pantry ingredients you probably already have on hand. Inside, you’ll find detailed steps, tips to get the perfect texture, plus ideas to mix things up with add-ins or toppings. I’ll even share how to make muffins or mini loaves if you want to switch it up.

• Prep time is just about 10 minutes, bake for 45–55 minutes (my oven needed about 50).
• Makes two loaves—great for sharing, gifting, or freezing for later.
• No mixer required, plus easy ingredient swaps, add-ins, and topping ideas included.

Keep scrolling for the full ingredient list and step-by-step instructions. Don’t miss the Baker’s Tips section and FAQs to clear up any questions and get the most from your loaf!

Why You’ll Reach for This Loaf

This pumpkin bread is everything you want in an easy fall baking project. It’s reliable, super tasty, and packed with seasonal warmth from spices and pumpkin—if you prefer a plush, bakery-style crumb, try our rich and buttery pumpkin bread. You start by whisking dry ingredients, then wet ingredients, combine and bake—see how simple? Craving a no-bake breakfast with the same cozy flavors? Pumpkin Chia Pudding is a quick, wholesome option.

• Oil-based batter keeps the loaf tender and moist, even after chilling.
• Rich pumpkin flavor with cozy cinnamon, cloves, and nutmeg, perfect for breakfast, snacks, or dessert.
• Quick, hands-on prep with common pantry staples—no mixer, no fuss.
• Flexible recipe ready for mix-ins, converts easily to muffins, and freezes beautifully.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda, sifted to avoid lumps
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp ground cloves, optional
• 1/2 tsp ground nutmeg, optional
• 1/2 tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup extra light olive oil (or vegetable or canola oil)
• 15 oz pumpkin puree
• 1 tsp vanilla extract

Step-by-Step Method

1. Preheat oven to 350°F; butter two 8½” x 4½” loaf pans and lightly dust with flour.
2. Whisk together the dry ingredients (flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt) in a large bowl.
3. Whisk together the wet ingredients (pumpkin puree, oil, eggs, and vanilla) in a separate bowl.

4. Pour the wet mixture into the dry and whisk gently until just combined, leaving a few small lumps.

5. Divide the batter evenly between the prepared loaf pans.
6. Bake at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool the loaves in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.

Tips for a Tender Crumb

Keep the oil—it’s the secret to this pumpkin bread’s soft, moist crumb. Butter won’t give you the same tender texture, so don’t swap it here; the same trick keeps our Moist Cinnamon Swirl Zucchini Bread tender, too.

Careful not to overmix the batter—just as with quick breads like zucchini bread. Stir just until the ingredients come together; a few little lumps are totally fine. Overmixing can make the bread tough instead of tender.

This warm pumpkin bread goes perfectly with a cup of hot coffee or tea and a pat of butter. Want to mix things up? Try these tasty ideas:

• Spread with salted butter and dust with a little pumpkin pie spice for an extra autumn kick.
• Try almond butter or peanut butter for a nutty twist.
• Top with plain or whipped cream cheese for a creamy contrast.

Ways to Customize Your Loaf

Make this pumpkin bread your own with easy add-ins and swaps:

• Add-ins: Fold in 1 cup of chocolate chips, chopped pecans or walnuts, dried cranberries, or chopped dates for extra flavor and texture.
• Spice it up: Swap the individual spices for 1 teaspoon of pumpkin pie spice if you want a bolder fall flavor.
• Streusel topping: Mix 1/4 cup brown sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and 1 tablespoon melted butter. Sprinkle on top before baking for a sweet, crunchy finish, or swap in a handful of homemade granola for an even easier crunchy topping.
• Glaze it: Whisk together 1 cup powdered sugar with 1 to 2 tablespoons milk or maple syrup and drizzle over cooled loaves for a simple sweet glaze.
• Muffins or mini loaves: Pour the batter into a muffin tin (about 18–20 muffins) and bake 18–22 minutes, or use mini loaf pans and adjust bake time accordingly.
• Healthier option: Substitute up to 1 cup of all-purpose flour with whole wheat pastry flour for a nuttier taste and extra fiber.
• Oil alternatives: Use extra light olive oil, vegetable, or canola oil—just don’t swap oil for butter if you want to keep that super moist texture.

Storage and Freezing Tips

Just like our other favorite quick breads (like Mom’s Zucchini Bread), this pumpkin bread stores beautifully:

• Store: Keep wrapped tightly in plastic wrap or in an airtight container. It stays fresh and moist for 3-5 days on the counter or in the fridge.
• Freeze: Wrap whole loaves or individual slices well in plastic wrap and foil. Freeze for up to 3 months.
• Thaw: Let frozen bread thaw overnight in the fridge, or for a few hours at room temperature before unwrapping and serving.

This pumpkin bread recipe is such a cozy fall crowd pleaser. You’ll love how quickly it comes together and how delicious it tastes with coffee or hot chocolate. Making two loaves means one for now and one for later (or to share!). It will quickly earn a spot in your seasonal baking routine.

Answers to Common Questions

• Can I use pumpkin pie filling instead of pumpkin puree?

  No, I don’t recommend it. Pumpkin pie filling has added sugars and spices that will change the sweetness and flavor balance of your bread. Stick to plain pumpkin puree, either canned or homemade and well-drained.

• Can I swap the oil for butter?

  For this recipe, oil is the best choice to keep the bread moist and tender. Butter will give you a different texture and a firmer crumb.

• How do I know when the loaves are done?

  Bake your loaves for 45–55 minutes at 350°F. They’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep in mind darker pans bake faster.

• What is the best way to store or freeze the bread?

  Wrap your bread in plastic or an airtight container. It stays fresh for 3–5 days in the fridge or at room temperature. To freeze, wrap tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge or for a few hours at room temp.

• Can I make just one loaf or halve the recipe?

  Yes! You can bake one loaf in a 9×5 pan (it might bake a little longer) or halve the recipe for a smaller batch—muffins or a single loaf both work great. If you’re in the mood for muffins, you might also enjoy our zucchini muffins recipe.

• Can I reduce the sugar?

  You can cut the sugar down a little bit, but reducing too much will affect moisture and texture. Expect a less tender crumb and less golden color if you do.

• Can I substitute the eggs?

  Egg replacers like flax or commercial options work, but they might reduce rise and change texture a bit. For best results, stick with large, room temperature eggs.