This easy pumpkin bread recipe is everything you want in a fall loaf: soft, moist, perfectly spiced, and ridiculously simple. You only need one bowl, a can of pumpkin puree, and pantry staples you probably already have. No mixer, no fancy ingredients, and no guesswork.
If you have ever baked a pumpkin bread that turned out dry, dense, or bland, this is the recipe that fixes it. The oil keeps the crumb tender for days, the combination of white and brown sugar adds depth, and a full tablespoon of pumpkin pie spice makes the whole kitchen smell like autumn. I got tired of overly complicated recipes and went on a journey to find an easy pumpkin bread recipe that wouldn’t dissapoint me anymore!
Slice it warm with butter for breakfast, pack it in lunchboxes, or wrap it up as a homemade gift for neighbors and teachers. It is the kind of recipe you will bookmark and make every single year.
*I am an Amazon Associate and Walmart Affiliate and I earn from qualifying purchases. This post may contain affiliate links, from which I may earn a small commission at no additional cost to you. You can read my full privacy policy and disclosure here. Thank you for using my links and supporting my blog. 🙂 I only share products I use and love!
Why You’ll Love This Pumpkin Bread
- Incredibly moist. Oil and pumpkin puree create a soft, tender crumb that stays fresh for days.
- One bowl, no mixer. A whisk and a spatula are all you need, so cleanup is easy.
- Made with canned pumpkin. No roasting, scraping, or pureeing a fresh pumpkin, unless you really want to.
- Pantry ingredients. Everything is a baking staple except the pumpkin.
- Great for gifting and freezing. Make a few loaves ahead for the holidays.
- Easy to customize. Add chocolate chips, nuts, or a cream cheese swirl (ideas below).
Pumpkin Bread Ingredients (and Why They Matter)
Here is what you need to make the best pumpkin bread with canned pumpkin. The full amounts are in the recipe card below.
- All-purpose flour: measure flour carefully for the right structure. Spoon it into your measuring cup and level it off so you do not pack in too much. Then weigh it! You’d be surprised how much the weight of a cup of flour can vary based on scoop. You can grab this digital kitchen scale for accurate flour measuring.
- Pumpkin pie spice: the warm, cozy flavor. Make sure yours is fresh, because old spices taste dusty.
- Ground cinnamon: boosts the spice flavor. I prefer organic like this one!
- Baking soda and baking powder: the leaveners that give the loaf a good rise.
- Salt: balances the sweetness and makes the spices pop.
- White sugar and light brown sugar: white sugar for sweetness, brown sugar for moisture and a caramel note.
- Oil: the secret to a moist loaf. I prefer to bake with avocado oil because it’s healthier and neutral tasting. Vegetable or canola oil also work.
- Pumpkin puree: use 100 percent pure pumpkin puree like this one, not pumpkin pie filling!
- Eggs: bind everything together. Use large eggs at room temperature.
- Vanilla extract: rounds out the flavor. This is the best vanilla extract and you will never go back to using the cheap store brand again after you try this! Plus it comes in an 8oz jar and will last you quite a while!
Equipment You’ll Need
- 9×5-inch loaf pan These glass loaf pans have lasted me over 10 years so far!
- Large mixing bowl Just like this set I’ve had for years!
- Measuring cups and spoons Love that these are stainless and budget friendly!
- Whisk and silicone spatula This stainless whisk is great and I love these silicon spatulas!
- Parchment paper I recommend unbleached like this one!
- Wire cooling rack These are budget friendly and stainless!
- Instant-read thermometer (optional) We have this one and use it all the time!
Tips for the Best Pumpkin Bread
- Do not overmix. Stir just until the flour disappears for a soft, fluffy loaf.
- Measure flour correctly. Too much flour is the number one cause of dry pumpkin bread. Spoon and level, or weigh it using a digital kitchen scale.
- Use pure pumpkin puree. Pie filling will change the sugar and spice balance.
- Room-temperature eggs mix in better. Set them out for 20 minutes, or place them in warm water for 5.
- Check doneness early. Ovens vary. Start testing at 55 minutes. A toothpick should come out clean from the center. Mine takes about 65-70 minutes each time.
- Let the loaf rest. The flavor deepens and the crumb sets as it cools.
Pumpkin Bread Variations
- Chocolate chip pumpkin bread: fold in 1 cup of mini semi-sweet chocolate chips.
- Pumpkin walnut or pecan bread: add 3/4 cup of chopped toasted nuts.
- Cream cheese swirl: swirl a sweetened cream cheese mixture through the batter before baking.
- Streusel topping: sprinkle a mix of brown sugar, flour, butter, and cinnamon over the batter.
- Pumpkin muffins: divide the batter among a muffin tin and bake for 15-20 minutes. These are my favorite non-stick muffin pans! They come out clean every time and I don’t even need liners!
- Mini loaves (great for gifts): bake in mini loaf pans for 35 to 40 minutes. These are great reusable mini loaf pans!
- Glaze: drizzle with a simple powdered sugar and milk glaze, or a maple glaze.
📌Pin this image to SAVE this post for later!
The Full Recipe: Easy Moist Pumpkin Bread
Servings: 10 slices Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15 minutes
Ingredients
- 1 cup white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup oil
- 1 (15-ounce) can pumpkin puree
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions
- Prep the pan and oven. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan, or line it with parchment paper with an overhang on the long sides so the loaf lifts out easily.
- Whisk the dry ingredients. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk the granulated sugar, brown sugar, oil, pumpkin puree, eggs, and vanilla until smooth and well blended.
- Combine. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small flour streaks are fine. Overmixing makes quick bread tough.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil for the last 15 minutes.
- Cool. Let the bread cool in the pan for 10 to 15 minutes, then lift it out and cool on a wire rack. Cooling fully before slicing gives you clean slices and the best texture.
Notes: Use pure pumpkin puree, not pie filling. Tent with foil if the top browns too fast. Stores 4 days at room temperature, 1 week refrigerated, 3 months frozen.
How to Store Pumpkin Bread
- Room temperature: wrap tightly or keep in an airtight container for up to 4 days. The best airtight glass containers!
- Refrigerator: up to 1 week. Bring to room temperature or warm slightly before serving.
- Freezer: wrap the cooled loaf (whole or sliced) in beeswax wrap, then foil, and freeze for up to 3 months. Thaw overnight on the counter. This is my favorite reusable beeswax wrap!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling already contains sugar and spices, which will throw off the recipe. Always use 100 percent pure pumpkin puree.
Why is my pumpkin bread dense or gummy? The usual causes are overmixing, too much flour, or underbaking. Mix only until combined and be sure to weigh your flour with a digital kitchen scale.
How do I keep pumpkin bread moist? Oil, rather than butter, keeps the loaf moist for days. Store it airtight once fully cooled.
Can I freeze pumpkin bread? Yes. Wrap the cooled loaf tightly in beeswax wrap and foil, and freeze up to 3 months. Thaw at room temperature.
Can I make pumpkin bread without eggs? You can try a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water per egg), though the texture will be slightly denser.
What can I use instead of pumpkin pie spice? Mix 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves or allspice to make about 1 tablespoon.
Can I make this into muffins? Yes. Fill muffin cups about three-quarters full and bake for 15-20 minutes.
How do I know when pumpkin bread is done? A toothpick in the center should come out clean or with a few moist crumbs, and the top should spring back lightly when pressed.
Let me know if you decide to try this recipe!
Happy Baking!
Megan
Leave a Reply