Easy Pumpkin Bread Recipe (Makes 2 Moist Loaves)

Pumpkin bread is one of those dependable bakes that makes an ordinary afternoon feel a little more seasonal. This easy pumpkin bread recipe gives you two loaves with a soft, moist crumb, a clear pumpkin flavor, and the warm combination of cinnamon, cloves, and nutmeg. It has the comforting shape and tender texture of a classic quick bread, but the spices give every slice the cozy character of pumpkin pie.

You do not need a mixer for this batter. A whisk, two bowls, and a pair of 8 1/2-by-4 1/2-inch loaf pans are enough to get started, and the ingredients are mostly pantry staples. Because the recipe makes two loaves, one can be set out for breakfast or dessert while the other is wrapped for later, shared with friends, or frozen in slices.

The method is straightforward: prepare the pans, whisk the dry ingredients, whisk the wet ingredients, combine them without overmixing, and bake until a toothpick comes out clean. A little attention to the oil, the pumpkin puree, and the mixing step is what helps the finished bread stay tender. Serve it with coffee, warm with butter, or topped with one of the simple spreads and toppings suggested below.

Why You Will Love This

It makes two loaves. Two standard loaves are useful when you are baking for a gathering, planning a seasonal breakfast, or simply want to put one away for another day. The bread also slices neatly once it has cooled completely, so you can portion part of it for the freezer instead of trying to use both loaves at once.

The crumb stays soft and moist. The neutral oil is an important part of the texture. Unlike butter, oil keeps the loaf soft and helps it remain softer after refrigeration. The batter also contains pumpkin puree, which contributes moisture and a gentle pumpkin flavor without requiring a complicated technique.

The spice profile is warm but flexible. Cinnamon provides the main spice note, while a small amount of cloves and nutmeg rounds it out. The cloves and nutmeg are optional in the ingredient list if you prefer a gentler loaf. If you want a more heavily spiced result, add 1 teaspoon of pumpkin pie spice as an additional flavor boost.

No special equipment is required. There is no mixer to set up or clean. The dry and wet ingredients are whisked separately, then combined in one bowl. This simple order keeps the work manageable and makes it easier to stop mixing as soon as the flour disappears.

It works for several parts of the day. A slice fits naturally beside coffee or hot chocolate, but the bread can also be served as a snack, breakfast, or dessert. Its pumpkin-and-spice flavor feels especially fitting in the fall while still being enjoyable whenever a tender quick bread is welcome.

Ingredients

The quantities below make 16 slices from two loaves. Measure the flour and sugar carefully, and have the eggs at room temperature before mixing the wet ingredients. Room-temperature eggs are used here to help the bread rise in the oven and blend more smoothly with the oil and pumpkin.

• 2 cups all-purpose flour: The main dry ingredient gives the loaves their structure. Spoon it into a measuring cup and level it rather than packing it down.
• 1 1/2 cups granulated sugar: This sweetens the bread and contributes to its tender texture.
• 1 teaspoon baking soda: The recipe card notes that the baking soda can be sifted to eliminate lumps. Sifting or whisking it thoroughly through the flour helps distribute it evenly.
• 2 teaspoons baking powder: This works with the rest of the formula to help the loaves rise.
• 2 teaspoons ground cinnamon: Cinnamon supplies the most recognizable warm-spice flavor.
• 1/4 teaspoon ground cloves, optional: Cloves add a deeper, more aromatic note.
• 1/2 teaspoon ground nutmeg, optional: Nutmeg adds another layer of warmth without overwhelming the pumpkin.
• 1/2 teaspoon fine sea salt: Salt balances the sweetness and brings the spices into focus.
• 3 large eggs, room temperature: Set them out before you begin so they are not refrigerator-cold when whisked with the other wet ingredients.
• 1 cup neutral oil: Use extra-light olive oil, vegetable oil, corn oil, or canola oil. Avoid replacing it with butter if the goal is the especially soft crumb and the softer texture after refrigeration.
• 15 ounces pumpkin puree: Use plain pumpkin puree, not pumpkin pie mix. Well-drained homemade pumpkin puree can also be used.
• 1 teaspoon vanilla extract: Vanilla rounds out the pumpkin and spices.

For optional mix-ins, add 1 cup of chocolate chips, nuts, dried cranberries, or chopped dates. Choose one addition or combine a few in a total amount of about 1 cup. Mix-ins are not necessary for the basic loaf, so the pumpkin, vanilla, and spices remain the main flavors when you leave them out.

Instructions

Set out the ingredients and prepare both pans before you begin whisking. The batter comes together quickly once the dry and wet bowls are ready. Use two 8 1/2-by-4 1/2-inch bread pans for the two-loaf yield.

1. Heat the oven and prepare the pans. Preheat the oven to 350°F. Butter two 8 1/2-by-4 1/2-inch loaf pans, then lightly dust them with flour. Turn the pans to coat the base and sides, and tap out any excess flour. Preparing both pans before mixing means the batter can be divided and baked without waiting.
2. Whisk the dry ingredients. In a large mixing bowl, combine 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon nutmeg, and 1/2 teaspoon fine sea salt. Whisk until the leaveners, salt, and spices are spread evenly through the flour. If your baking soda is lumpy, sift it before it goes into the bowl.
3. Whisk the wet ingredients. In a second medium mixing bowl, whisk together 3 room-temperature eggs, 1 cup oil, 15 ounces pumpkin puree, and 1 teaspoon vanilla extract. Continue until the mixture looks evenly blended and the pumpkin is incorporated throughout.
4. Combine the bowls. Pour the wet mixture over the dry ingredients. Whisk just until the ingredients come together and the batter is smooth. Do not keep whisking once the flour has disappeared. A few small lumps are acceptable; overmixing can make the baked bread tough instead of light and tender.
5. Add optional mix-ins, if using. Fold in up to 1 cup of chocolate chips, nuts, dried cranberries, or chopped dates. Use a few gentle turns so the additions are distributed without working the batter more than necessary.
6. Fill the pans. Divide the batter evenly between the two prepared loaf pans. If you want the loaves to bake at the same rate, compare the amount in each pan before placing them in the oven. Smooth the tops lightly if needed.
7. Bake. Bake at 350°F for 45–55 minutes, or until a toothpick inserted into a loaf comes out clean. Begin checking toward the early end of the range, since the exact timing can vary with the oven and the color of the pan. A darker pan can bake faster, while a lighter pan can take longer.
8. Cool in the pans, then finish cooling. Let the loaves cool in their pans for 10–15 minutes. Transfer them to a wire rack and let them cool fully before slicing. Cooling in the pans first allows the loaves to settle, while the rack keeps the bottoms from staying against the hot pans.

Once the bread is cool, use a serrated knife for clean slices. If the loaves are still warm, the crumb may compress when cut. Waiting also makes it easier to wrap a loaf or individual slices without trapping as much heat and moisture inside the wrapping.

Tips for Success

Use plain pumpkin puree

Check the can before adding it to the wet bowl. Pumpkin puree and pumpkin pie mix are different products. The puree belongs in this batter; pumpkin pie mix already contains additional ingredients and should not be used as a direct replacement. Well-drained homemade pumpkin puree is another option when it has a consistency suitable for baking.

Keep the oil in the formula

The oil is not just a liquid for bringing the batter together. It helps produce the soft, moist crumb that makes this bread appealing, and it helps the loaf stay softer after refrigeration. Extra-light olive oil, vegetable oil, corn oil, and canola oil are all neutral choices that fit the recipe. Butter changes the texture, so it is not the preferred swap here.

Do not overmix

Whisk the dry ingredients well before adding the wet mixture so you do not need to work the batter aggressively later. When the bowls are combined, stop as soon as the flour is incorporated. A few lumps are fine. Mixing until the batter is perfectly smooth can develop more gluten than this quick bread needs and may lead to a tougher crumb.

Pay attention to pan color

The bake-time range is 45–55 minutes, but the pan can influence where your loaves land in that range. A darker-colored baking pan tends to bake faster, while a lighter-colored pan can take longer. Use the clean-toothpick cue along with the time rather than relying on the clock alone. If the toothpick shows wet batter, continue baking and check again after a short interval.

Give the loaves room to cool

The recipe calls for 10–15 minutes in the pans followed by full cooling on a wire rack. That sequence is worth following. Removing the loaves immediately can make them fragile, while leaving them in the pans for too long can leave the sides and bottoms surrounded by trapped heat. Full cooling gives the crumb time to set before slicing.

Prepare optional add-ins before you start

If you are adding chocolate chips, nuts, dried cranberries, or chopped dates, measure the total amount in advance. One cup is the suggested amount. Having the mix-ins ready lets you fold them in gently after the batter is combined instead of pausing while the batter sits and is stirred repeatedly.

Variations and Substitutions

The basic pumpkin loaf is intentionally simple, but the same batter can carry a few supported additions. Keep the base quantities unchanged so the two-loaf yield and bake time remain the same.

• Extra spice: Add 1 teaspoon pumpkin pie spice when you want a more heavily spiced bread. The base recipe already includes cinnamon, with cloves and nutmeg listed as optional, so adjust the overall spice profile to your preference.
• Chocolate chip pumpkin bread: Fold in 1 cup chocolate chips after the wet and dry mixtures are combined.
• Pumpkin bread with nuts: Add 1 cup nuts for crunch. Keep the pieces chopped so they are spread through the slices rather than concentrated in a few spots.
• Cranberry or date pumpkin bread: Use 1 cup dried cranberries or chopped dates for chewy pieces and a different sweet-tart accent.
• Oil choices: Use extra-light olive oil, vegetable oil, corn oil, or canola oil. These are the neutral oil options associated with this recipe.
• Homemade puree: Well-drained homemade pumpkin puree can stand in for canned pumpkin puree. Make sure it is plain puree rather than a prepared pie filling.

For the most classic loaf, leave out the mix-ins and keep the spice balance as written. Optional additions are there to change the bite, not to replace the pumpkin flavor. If you add a full cup of mix-ins, fold them through the batter with a light hand so the loaves remain tender.

Serving Suggestions

Pumpkin bread is especially good with a cup of coffee. It can be served at room temperature, or a slice can be warmed and finished with butter. The bread is sweet enough for dessert but practical enough for breakfast or a mid-afternoon snack.

• Honey butter: Spread a little honey butter over a warm slice for a rich, fall-inspired topping.
• Salted butter and pumpkin pie spice: Add salted butter and a small shake of pumpkin pie spice for a simple variation on the classic warm-butter serving.
• Glaze: A glaze adds sweetness and a finished-dessert feel. A maple-style glaze is a natural match for the cinnamon and pumpkin flavors.
• Nut butter: Almond butter or peanut butter gives the slice a creamy, nutty topping.
• Cream cheese: Cream cheese or whipped cream cheese makes the bread feel more like a special breakfast or dessert.
• Hot chocolate: The spices also pair well with a mug of hot chocolate, especially when the bread is served as an afternoon treat.

For a platter, slice both loaves after they have cooled and arrange the pieces with the toppings on the side. If the bread is being packed for sharing, wrap it once it is fully cool so the surface stays neat and the crumb retains its moisture.

Storage

Let the loaves cool completely before covering them. Store pumpkin bread in an airtight container or wrap it with plastic wrap. It will keep for 3–5 days on the counter or in the refrigerator. The oil helps the bread remain softer when chilled, although bringing a slice back toward room temperature will make the texture feel more tender.

Make-ahead baking

Because the recipe makes two loaves and keeps well, it is convenient to bake ahead. Cool both loaves fully, then cover the one you plan to eat first and set aside the other for freezing. You can also freeze individual slices so a small portion is ready when you want it.

How to freeze pumpkin bread

Wrap a whole loaf or individual slices in plastic wrap, then add foil or place the wrapped pieces in a freezer zip bag. Label the package with the date and freeze for up to 3 months. Freezing slices separately makes it easier to thaw only what you need, while a whole loaf is useful when you want to serve several people.

How to thaw it

For a whole loaf, place it in the refrigerator overnight. You can also thaw the bread at room temperature for a few hours. Once it has thawed, unwrap it before serving. Individual slices can be thawed at room temperature as needed, then served plain or with butter, cream cheese, or another topping.

FAQ

Can I use pumpkin pie mix instead of pumpkin puree?

No. Use plain pumpkin puree for this recipe, not pumpkin pie mix. Pie mix contains additional ingredients and is not a direct substitute for the plain puree called for in the batter. If you are using homemade puree, make sure it is well drained before measuring it.

Can I replace the oil with butter?

Oil is the preferred choice here because it helps create the soft, moist crumb and keeps the bread softer after refrigeration. Use a neutral oil such as extra-light olive oil, vegetable oil, corn oil, or canola oil rather than swapping in butter.

Why should the eggs be at room temperature?

The ingredient notes specify room-temperature eggs because they help the bread rise in the oven and combine more evenly with the oil and pumpkin. Set the eggs out before you measure the remaining ingredients so they are ready when you make the wet mixture.

How do I keep pumpkin bread from becoming tough?

Mix the dry ingredients thoroughly first, then whisk the wet ingredients separately. Once the bowls are combined, whisk only until the ingredients come together. A few lumps are acceptable. Overmixing can make the batter develop too much structure, which may leave the baked bread tough rather than light and tender.

How can I tell when the loaves are done?

Bake the loaves at 350°F for 45–55 minutes, then test one with a toothpick. It should come out clean rather than coated with wet batter. The oven and pan color affect timing: darker pans can bake faster and lighter pans can take longer. Let the baked loaves cool in the pans for 10–15 minutes, then move them to a wire rack.

Can I freeze pumpkin bread?

Yes. Wrap a loaf or slices in plastic wrap and foil, or place them in a freezer zip bag. Freeze for up to 3 months. Thaw a whole loaf in the refrigerator overnight or at room temperature for a few hours, then unwrap it before serving.

Nutrition

The listed nutrition is per serving, based on 16 slices from the two loaves: 271 calories, 33 grams of carbohydrates, 3 grams of protein, and 15 grams of fat. The serving also lists 2 grams of saturated fat, 0.003 grams of trans fat, 2 grams of polyunsaturated fat, 10 grams of monounsaturated fat, 31 milligrams of cholesterol, 156 milligrams of sodium, 136 milligrams of potassium, 1 gram of fiber, and 20 grams of sugar. It provides 4,182 IU of vitamin A, 1 milligram of vitamin C, 39 milligrams of calcium, and 1 milligram of iron per serving.

More Pumpkin Favorites

If you are planning a pumpkin-filled baking season, keep the same cozy flavors going with pumpkin cheesecake, pumpkin roll, easy pumpkin waffles, pull-apart pumpkin bread, mini pumpkin pies, pumpkin pancakes, pumpkin soup, or roasted pumpkin seeds. For a simple starting point, bake these two pumpkin loaves first: serve one while it is fresh and freeze the other for an easy seasonal treat later.