Pumpkin Bread Recipe (So Easy!)
This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor. It’s quick to pull together with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.
Similar to our other fan-favorite quick bread recipes, like our Banana Bread, Cranberry Bread, and Zucchini Bread, this pumpkin bread keeps really well, but we’d be surprised if it went uneaten long enough to store because it’s that good.
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The Best Pumpkin Bread Recipe
This pumpkin bread is a sweet bread or a dessert bread made with pumpkin puree, and it’s similar in consistency to banana bread but has all of the cozy flavors of Pumpkin Pie and smells just like Autumn.
Want to know a secret? This recipe is based on our popular Pumpkin Cake and easy Pumpkin Cupcakes. Several readers shared that they had converted the base to make pumpkin bread so I tested it and, sure enough – it became an instant hit. We slather it with a bit of our irresistible Honey Butter for a delicious Fall-flavored snack, dessert, or even breakfast.
This is a favorite, fail-proof recipe. So, these are just some of the reasons we love it:
- Perfectly spiced Fall flavor and moist crumb
- A short list of ingredients
- No fancy equipment is needed, just a couple of mixing bowls and a whisk, and don’t forget the loaf pans! This makes two (8 1/2″ x 4 1/2″) loaves
- Fast prep in just 10 minutes
- Customizable. Check out our tips for making this recipe into chocolate chip pumpkin bread—yum!
Variations
Besides the amazing texture and taste, the best part of this pumpkin bread recipe is that it is customizable. Just like the famous Starbucks pumpkin bread recipe, you could also top the bread with pepitas (pumpkin seeds) or mix about a cup of extras into the batter. Try some of these additions and toppings:
- chocolate chips
- raisins
- cranberries, dried, fresh, or frozen
- chopped pecans, walnuts, almonds, pistachios, or hazelnuts
- streusel topping like in our Berry Crumb Cake
- teaspoon of pumpkin pie spice mixed into the dry ingredients
- teaspoon of vanilla added to the wet ingredients
- Maple glaze from our Cinnamon Roll recipe after the bread cools
Ingredients for Pumpkin Bread
It’s easy to whip up this delicious pumpkin bread with just a few pantry staples, so there’s no need to wait. Let’s get cooking! (I mean baking!).
- Flour – all-purpose give this easy quick bread recipe a great crumb
- Sugar – sweetens the bread and holds moisture. Mix into the dry ingredients.
- Baking soda and baking powder – the leavening agent in most quick breads.
- Cinnamon – gives the pumpkin bread the fall smell and taste we love. We think it’s perfectly balanced, but for a more heavily spiced bread, add a tsp of pumpkin pie spice.
- Salt – balances the sweetness
- Eggs – room temperature, this helps the bread rise in the oven
- Oil – use extra light olive oil, vegetable oil, or corn oil so the flavor won’t overpower the bread.
- Pumpkin puree – Double-check you are getting pumpkin puree and NOT pumpkin pie mix. If using homemade pumpkin puree, be sure it is well-drained so the bread isn’t too wet.
- Optional additions – Vanilla is one of our favorite optional additions (as in the photo below). It’s not in our original recipe, but you can add a tsp to the batter if you’d like, and you can find more of our favorite additions, like chocolate chips, nuts, or pumpkin pie spice above.
Pro Tip
Don’t swap the oil for butter here, because the oil is what helps keep that amazingly soft and moist crumb.
How to Make Pumpkin Bread
This recipe couldn’t be easier. Simply mix the dry ingredients, mix the wet ingredients, and then combine them and bake.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt and cinnamon
- In a second bowl, whisk together pumpkin puree, oil, and eggs
- Whisk wet ingredients into dry ingredients, and then transfer to 2 buttered/ floured loaf pans, and bake.
Pro Tip
To get a light and airy crumb, be sure not to over-mix the batter, or else the bread could become tough. Mix until the ingredients are combined, but it’s okay to have a few lumps.
Common Questions
We’ve used both homemade pumpkin puree and canned puree for this recipe. You can use any brand of pumpkin puree, but just be sure it’s not pumpkin pie mix (it has additional seasoning). We’ve also tried Libby’s and organic canned puree with great results.
You can use a single loaf pan and cut the recipe in half and bake as directed.
This pumpkin bread recipe works great in any metal, glass or stone loaf pan, but the bake time may change. To check if the bread is done, insert a clean toothpick into the center, if it comes out clean, then the bread is done. If it becomes too brown on the top before the middle is cooked, tent the pan with foil.
You can use a larger pan such as a bundt pan, but check the bread as it bakes since the baking time will change.
How to Serve Pumpkin Bread
This sweet bread pairs perfectly with a cup of coffee, but we’ve also been known to heat it up for a few seconds in the microwave and top with:
- Homemade Honey Butter
- Salted butter with a shake of pumpkin pie spice
- Cream cheese
- Almond butter
Make-Ahead
- To store: Cover the bread in an airtight container or with plastic wrap, then it will stay moist for 3-5 days on the counter or refrigerator.
- Freezing: Wrap loaf or slices in plastic wrap and foil or in a freezer zip bag for up to 3 months.
- To thaw: Place loaf in the refrigerator overnight, or thaw at room temperature for a few hours then unwrap to serve.
This easy pumpkin bread recipe comes together quickly and tastes amazing. It makes two loaves—perfect for gifting or freezing. The moist crumb pairs nicely with a cup of coffee or hot chocolate in the fall and all year long. We know this will become one of your go-to treats.
Our Top Pumpkin Recipes
If you love all things pumpkin, try these next:
- Pumpkin Cheesecake
- Pumpkin Roll
- Easy Pumpkin Waffles
- Pull-Apart Pumpkin Bread
- Mini Pumpkin Pies
- Pumpkin Pancakes
Pumpkin Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda, sifted to eliminate lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup extra light olive oil, (or vegetable or corn oil)
- 15 oz pumpkin puree
Instructions
- Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2"x4 1/2" bread pans.
- In a large mixing bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.
- In a second medium mixing bowl, whisk together the wet ingredients: 3 room temp eggs, 1 cup oil, and pumpkin puree.
- Pour wet ingredients over dry ingredients then whisk together until smooth. Divide evenly between 2 prepared bread pans and bake at 350˚F for 45-55 minutes*, or until a toothpick comes out clean (my oven took 50 min). Let cool in the pans for 10-15 minutes then transfer to a wire rack to fully cool.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made these with 1 cup of maple syrup instead of sugar and a little less oil (to compensate for the liquid sweetener) and I did 24 muffins for 20 minutes at 350 and they turned out perfect!! I’ve made the loaves before exactly following the recipe and they are soooo good!! So I decided to try to make them into muffins and they were great! Thanks for the recipe 🎃
Hi Kati! Thank you so much for sharing that. So glad you loved the recipe.
Hi! Would this recipe still work in mini pans for Christmas gifts?
Yes, it should. You’ll have to watch them in the oven since they will bake faster.
OMG SOOO GOOD! I used a bunt cake pan, checking it last 5 min for the clean toothpick test. I set it in a pot with ice to cool quickly and left it in for a few hours covered. Is that a tip? Idk?? But it was the best bread I ever made. THANK YOU!!!!
Hi JJ! That’s great. Thanks for sharing. So glad you loved it.
This recipe was so good. The texture was soft and light. Simply perfect.
I’m so happy you enjoyed that. Thank you for sharing that with us, Eva!
Great recipe! I like things extra spicy, and my wife likes things crunchy, so I added a little pumpkin spice and a handful of chopped pecans, and it turned out really excellent. Thank you!
Sounds great! Those are good additions to the recipe, thanks for sharing.
For gifts, I would like to use the small disposable aluminum pans that measure 6x3x2. How long would it take to back in these smaller pans?
Hi Nancy! Without testing it myself, I can’t give the exact instructions. You’ll need to watch them in the oven for doneness.
Love this! So easy and turned out delicious, moist, and slices beautifully. Made it with duck eggs instead of chicken and avocado oil plus raw cane sugar.
Great to hear that the substitions that you used worked well!
Made this bread last week and was quite surprised at how moist it was. We ate one and froze one for Christmas. Highly recommend.
Hi Sharon! That’s wonderful. So glad it was enjoyed.
I love this pumpkin bread! You are right, it is easy and I like that it used a whole can of pumpkin. My husband loves it as to the grands and I’ve given it to and made it for many friends. Thanks. I enjoy your recipes.
That’s just awesome! Thank you for sharing your wonderful review, Kathy!
Hi I 1/2d the recipe. It came out amazing! Thank you for an easy recipe🩷
Hi Julie, I’m so happy you loved the pumpkin bread. Thank you for the lovely review.
This was okay. I followed the recipe exactly. The flavor was good but it had a very delicate texture. So delicate, in fact, it was hard to pick up without it falling apart. I would have preferred something a bit “sturdier.” Too much oil in my opinion. I brought the two loaves to Thanksgiving dinner and ended up bringing a loaf and a half back home as leftovers.
HI Steve, you definitely want to let it cool to room temperature first or it will be more likely to fall apart.
Hi, if I add a teaspoon of homemade pumpkin spice, should I reduce the 2 tsp cinnamon in the original recipe? Thank you.
Hi Jay! I think that would work fine to reduce it.
Just moved into an apartment and one of the places that I visited had a sale on canned pumpkin.
I used this recipe as a baseline guide but had to sub the sugar for 1/2 cup of honey and the olive oil for coconut oil.
This was an absolute BANGER for Thanksgiving!
Congratulations on the new apartment Myk! I hope you’re settling nicely for the holiday. Thank you for sharing your wonderful recipe review, I’m so glad you enjoyed it! Happy Thanksgiving.
Hi Natasha, if I add a teaspoon of homemade pumpkin pie spice, can I add either chocolate chips or nuts and raisins too or don’t these go well with a spicy cake? Thank you. 🙂
I Joseph! I think either one of those would compliment it great!
Oooh thank you so much for your prompt reply. I thought chocolate can’t be mixed with cinnamon or allspice. Yesterday I pureed my first ever baked pumpkin and toasted its seeds following your recipe as in my country we don’t get tinned pumpkins. So thank you for that as I’ve been wanting to bake a pumpkin bread since forever. I really enjoyed doing it. Now the pumpkin puree is in the freezer waiting to be turned into this delicious cake. Also, thank you so much for giving us metric weights in grams. I really appreciate it! 🙂
I am using three mini loaf pans and giving them as gifts. Can i leave them in the pans to cool or is taking them out to rack cool necessary?
Hi Tera, that sounds like the perfect gift! It’s best to take them out of the pan since the hot pan will continue to bake the outside of the bread making it darker and possibly tougher. I hope you love this recipe.
Excellent, just excellent! So light and moist! My changes – spices. I added a teaspoon of each: ginger powder, allspice, and nutmeg. It kicked the flavor up a notch!!! Natasha, thanks for another great recipe!! Reliable and consistent 🙌🏼
Thank you for sharing, Aphina! I’m so glad you enjoyed the recipe!
I made these to give away so I haven’t tried them. I wondered how 2 cups of flour could make 2 loaves but it did (I trusted Natasha). The people who received them said they were awesome. The only change is I used pumpkin pie spice instead of cinnamon.
Hi Janine, great to hear that everyone enjoyed the Pumpin Bread. Thanks for sharing this review with us!
Came out delicious. I also really appreciate that this recipe uses one can for two loaves, while many call for 8 oz for one loaf. Thank you!
You’re very welcome, Jackelin!
Is it okay to use avocado oil in this recipe. I only have evoo and avocado?
Hi Jean, that will work, one of my readers wrote: “also used Avocado Oil as that is what I had on hand and added a bit of all spice and some dark chocolate chips. This recipe is a keeper!” I hope that helps.”
Very good recipe, tastes delicious. It states two loves but I got very small loaves. Next time either I will double the recipe or use one loaf pan. I did swap half of the flour with almond flour and added handful of chocolate chips.
How can I adjust the recipe if I wanted to use Stevia instead of sugar??? 🙂
Hi Morgan, I haven’t tried using stevia to advise. If you do an experiment, please share with us how it goes!
Made it LOVE IT.Can i make it in a burnt pan?.When i make the two loaves i find myself eating too much .I would like to take it with me and share it with my friends.I like the burnt pan shape.
So great to hear that you enjoyed it! I haven’t tested that yet to advise. I hope it will be a success again if you try it.
Just made this today! It’s so good! Honestly the best pumpkin bread I’ve ever made!! I used pumpkin pie spice instead of cinnamon! Thank you so much for this recipe!!
You’re very welcome, Nicole! I’m so glad you loved it.
This recipes is great! I think its the olive oil vs butter or other oils. Its so much lighter and has this twinge of olive oil taste that makes it so good. It doesn’t feel as heavy as other recipes. Even my 8 and 10 year old loved it. Thank you
Hi Courtney! We use “light” olive oil, which is neutral in taste. I’m glad you still loved the recipe!
How do you halve three eggs? I want only one loaf since there are only two of us.
Hi Jennifer, you’d likely have to use a food scale to get an accurate measurement.
this recipe also calls for a 15oz can of pumpkin so unless you have another use for the other half of the can it would be better to make 2 loaves and freeze the other, well wrapped, for another time.
I was expecting a sweeter flavor but realized it’s BREAD not a muffin! This is wonder bread not sweet and a little bit of butter on it is amazing !!
Hi Kristie! We feel this has plenty of sweetness. Did you make any substitutions? I haven’t tried using more sugar, but you can experiment with it, or try it with topped with our Cream cheese frosting .
muffins and quick breads are same sweetness and very often can use the batter to make either. Cupcakes are usually what you want for the sweeter or dessert situations
I made the recipe, with ingredients to a tee. I tasted it and it was bland.
I went over the recipe and there’s no salt. I wished I would have seen this earlier, I feel like I wasted all the ingredients.
HI Debrah, I can’t believe I forgot to put in the salt in the recipe card. So sorry about that. I have updated the recipe card.
Can’t wait to try this! I was curious how many mini loaves would this yield? About how long would I bake them! TIA!
Hi Lindsey, I haven’t tried mini loaves only, but one of my readers commented “! I made three mini bread loaves and 11 muffins, baked at same temp, muffins were done in 25 minutes and loaves were done in 30. Also used Avocado Oil as that is what I had on hand and added a bit of all spice and some dark chocolate chips. This recipe is a keeper!” I hope that helps.
My came out flat. The only thing I did different was switching sugar with no-cal sweetener and using part canola oil mixed with evoo.
Hi Vincent. I’m not sure how those substitutes would affect the texture and overall result.
I normally love your recipes, which is why I’m extra disappointed with this one. Made exactly as written and it was SO bland.
HI CJ, you can add more spices to it if you prefer, but this is meat to be a traditional staple pumpkin bread. See the variations section in the post which will help with inspiration if you want to jazz up your pumpkin bread.
Can l use almond flour, also I was wondering if I can turn your delicious recipes into keto recipes? Thanks
Hi Joan! I haven’t tested almond flour in this recipe to advise what changes need to be made.
Definitely needs a bit of salt. Even 1/2 tsp would greatly improve the flavor.
Thanks for your feedback, feel free to adjust the salt level according to your personal preference.
I have mixed up a single batch of the pumpkin bread because I’ve never made it before. I have to make a second batch, but was wondering how much in advance I can mix up the r batter?
Hi Roseann, it’s best baked the bread right after mixing it.
I made your pumpkin bread and it was Delicious!! A big hit with my family and friends. So I made mini loafs for a fundraiser for a Nursing Home, they LOVED it!!! Love your recipes!!
That’s wonderful, Virginia!
Looks yummy, I got my book today and skimmed through it. Looking for the apple pies and lemon square recipes. They’re too good to leave out, I know you can’t put everything in the book, but I LOVE those!! Congrats on the book, nice job!
Thank you, Adrienne!
Being Canadian :a 398 ml can of pumpkin purée =‘s 13.5 us fluid oz.
So I was short on the purée by approx 2 ounces. Added 1/2 teaspoon pumpkin liquid flavour. Ate it warm and this was delicious.
Hi Brenda! Thank you for sharing that with us!
Thanks for the conversion! I was wondering what to do as well. Pasta measurement is another food that is different.
I’m surprised there isn’t even a small amount of salt in this. It seems that it would help.
Hi Brenda, we didn’t feel the need to add salt as the result was already great but other shared that they added a pinch of salt and worked well too!
I have never made pumpkin bread before so this was new to me. I have tried quite a few of your recipes and enjoyed them so I decided to try it. OMG! How moist and truly yummy this bread is & it turned out just as you said it would! Thanks so much for sharing!!!
I’m so glad to hear that, JoAnne! Thank you for sharing.
I am going to try this recipe today! Can I use 8.5 x 3-inch loaf pans?
Hi! I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
Hi,
Just made this and didn’t change/add anything. They barely rose to the top of the pan…not sure on taste but i’d prefer full size loaves. Not sure what happened
Hi Deb! See my image for reference above to see how mine rose. If yours was less than that, I would first check to see what size pan that you used, check the leaving agents and make sure they are not expired, and be sure to fully preheat the oven before baking. All of these can affect the rise.
I finally found our go-to pumpkin bread recipe! I love the soft crumb! I used avocado oil instead & added 1/4 tsp of salt. I’ll actually add a bit more salt next time. I love for my desserts to have a little bit of salt with the sweetness. Looking forward to trying some other spices next time per other comments. And also can’t wait to try the honey butter with this!
I’m so happy you enjoyed that. Thank you for sharing that with us, Shanna!
Really yummy! I made three mini bread loaves and 11 muffins, baked at same temp, muffins were done in 25 minutes and loaves were done in 30. Also used Avocado Oil as that is what I had on hand and added a bit of all spice and some dark chocolate chips. This recipe is a keeper!
I bet those mini muffings look so cute! Thank you for your wonderful review, Mandy! I’m so glad you found a new favorite on my blog!
Hello Natasha,
I followed the recipe exactly as presented and the pumpkin bread was amazing!
Everyone loved it.
Since retiring cooking and baking have become my hobbies and still learning.
One of the most important techniques you have taught me is to not over mix!
Love your recipes , videos, and how you teach and present each recipe.
Thank you!!!
Congratulations on your retirement, Alan! I’m so glad you found a new love for cooking and baking! I hope you try more of my recipes & I can’t wait to see more of your reviews! Blessings to you!
Really enjoyed this easy pumpkin bread recipe. I did add pumpkin pie spice, chopped pecans and a little vanilla!! Personally next time I will add about another 1/4 sugar, maybe brown sugar, but other than that… it’s a winner for me!!
That’s great, Beverly! Thank you for the feedback.
Hi!
I really want to make this recipe but am also nervous about baking times because of living in high altitude. My cakes/breads never seem to cook right!
Do you think I’ll need to adjust anything?
Hi Dominique! To be honest, I don’t have any experience with high altitude baking. You may find this article from King Arthur Baking-high altitude helpful.
Made the pumpkin bread and honey butter to go with it. SO GOOD! And so easy!
Thank you for the feedback! I’m so glad you enjoyed it.
Hi! If I wanted to make this in a 9×13 pan instead of two loaf pans, are there any changes to bake temp or time? Thanks in advance! 🙂
Hi Nichole I bet with a few adjustments it may work. I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
I love this recipe. So quick & easy. I made a couple changes. Instead of just cinnamon, I used pumpkin spice mix and instead of all white sugar, I used 1 cup white & 1/2 cup light brown. I also added about a cup of chopped pecans. Turned out great & house smells incredible!
Thank you so much for sharing that with me, Dale!
Due to an allergy to wheat could oat flour be substituted for the all purpose flour?
Hello Kim, I haven’t tested that to advise. Let’s see if others will share their experience here if they have tried this substitution.
Why not just substitute a 1:1 gluten free flour with zanthan gum in it….like Bob’s Red Mill flour….that works.
I remember growing up in the 60’s. Around Thanksgiving mom would make Pumpkin Bread. it was so good’ she didn’t have any loaf pans, money was tight back then. instead she used coffee cans instead. We or me would test one strait out of the oven smothered in fresh butter . I have tried many recipes and none came close to hers. mom Died in 2001 and like many of her favorite recipes were in her head, not written down anywhere. I will give this one a shot. Ill let you know how it stacks up to hers.
I hope you love the recipe!
I think you should add more stars to the rating! This recipe hit it of the park.. I made this to bring to a meeting where there was a lot of food. There was alot of food left over but not a crumb of the pumpkin bread.
Love your recipes!
Aw, thank you, Barb! I’m so glad it was a hit!
I’ve tried a ton of Natasha’s recipes and they always turn out great- and her Youtube is great too if you haven’t checked out!
For this recipe, I substituted the oil with 1 cup of homemade applesauce (tis the season) and it worked out really well. For my own preference, I think I’ll add a little bit of additional spice like some ground ginger or nutmeg next time.
Also, for Canadians: the most common pumpkin pie puree here (E.D. Smith brand) comes in 796 ml can and doesn’t say grams or oz on the package- so for this recipe, measure out about 1 and 3/4 cups of pumpkin puree to equal the 15 oz can. I made the mistake of putting a whole can in before and it made the pumpkin bread way too dense and collapsed (still tasted good though).
Thank you, Paulina for sharing that with us!
Natasha I love your recipes but this one has to much sugar and oil .
Hi again, I did just try a slice and thankfully it is not overpowering at all: the extra virgin olive oil. The loaf turned out perfect and moist. I love how I didn’t need to use butter. Thank you for sharing this recipe. Stay blessed and take care, Sophie 🙂
Natasha ,
Your Pumpkin Bread Recipe is the best ever!
Made 2 loaves… one for us, the other for friends. Rave reviews!
Thank you!
P.S. Wish I could send you a photo of it!
Thank you! Feel free to share some photos of your creation on our Facebook page or group, so others can be inspired too!
Is there a brand of flour you think works best or will any brand do
Hi Angela! Any brand will work, we use all purpose flour.
Hi, want to try this recipe, however, I don’t like the taste of oil in baked goods, can I use butter instead (if so how much butter as substitute)? Also, how do you halve “3 eggs” if I want to only bake 1 loaf? Thanks
Hi A, we use extra light olive oil, vegetable oil, or corn oil so the flavor won’t overpower the bread. All you need to do is crack the egg into a bowl and whisk until the yolk becomes fully combined with the whites. Then, simply measure out half of the resulting liquid
I don’t use oil in my recipes to cut down on the fat. I substitute 1:1 with applesauce. Works everytime!
Hi, Natacha
Is this similar to your pumpkin cake with cream cheese icing? We are the whole pan for breakfast it was that good!
Also, could you add more vegetarian main course dishes? We are trying only to eat meat once a week and we LOVE all your recipes. You make me look like a FANTASTIC cook! 👩🍳❤️
I’m looking for some easy vegetarian ones. Please advise.
Hi Madeline! Yes, it’s essential the same.
Also- be sure to check out my recipe category options from the menu above, I have plenty of vegetarian recipes.
This pumpkin bread is such a winner! It is so moist and decadent. I love having them for breakfast with a cup of coffee or hot chocolate.
Thanks for sharing, we’re happy to hear that you enjoyed it!
I was really excited to come across this recipe and already baked the bread. But now I am worried because as I am looking over your recipe it says extra light virgin olive oil. I thought that was just another way to say extra virgin olive oil and that is all I had on hand at home. I really hope the bread is not heavy and it still tastes good…
Hi Sophie! Light olive oil is neutral in taste whereas extra virgin/virgin olive oil has that classic olive taste. That is why I recommend light olive oil, or another neutral oil like vegetable or canola.
Thank you for your response 😊 Will keep this is kind next time. I must say though that thankfully it turned out great and I just enjoyed some of the pumpkin loaf with my mom. She really liked it too 🙂👍❤️
Great to hear that, Sophie!
Hi! I love this type of pumpkin bread recipe! I have a question. Can i store the batter in the fridge overnight?
Hi Gizel! It’s best to bake this right away after the ingredients are mixed. If you wanted to save time, you can measure/prep your dry ingredients in advance and have them ready for use.
This is the most heavenly, soft, & tasty bread!! We are making it weekly!! Sometimes, we add chocolate chips. It’s a great one to give to friends & neighbors!
I’m so happy you loved it! Thank you for the wonderful review and I love the idea of adding chocolate chips. Yum!
I’m no stranger to making pumpkin bread, and this one was just perfect…simple and classic! My college kiddo was especially happy to take the second loaf back to school with him. 🙂
Yay that’s wonderful to hear! Thank you for your great comments and feedback.
Has anyone tried using Monk fruit in this for us pre-diabetics
trying to use keto to get healthier???
I love the picture of the pumpkin bread! Do you know what pumpkins are best for cooking? I had a light skin colored pumpkin that I bought and baked last night and it was very orange inside. It looked delicious. Then I had the traditional orange pumpkin that you put outside for Halloween. I also baked it, but it had pale yellow pulp. I wonder if there is a difference in taste. My grandmother used to say the skin colored pumpkin was a pie pumpkin.
Hi Sharon! I guess it depends on what you’re using the pumpkin for. See my blog post on Homemade pumpkin puree. If you’re making your own pumpkin pie filling/purée then I recommended using sugar pumpkins.
I love all of your recipes and make them a lot! However, this one needs some tweaking. I added a half cup brown sugar in place of a half cup regular sugar, added pie spice and vanilla. It came out really flat since I made a half dozen jumbo muffins since I saw the recipe said it makes two loaves. I think I should have just put it all in the loaf pan. The taste was a little bland for me. Very soft though but also very crumbly. My daughter loved it but I didn’t feel it was good enough to bring the muffins to work. I wanted something to wow people with but I don’t think they’d be impressed with this recipe. If I added a cream cheese icing, I think they would be a little better.
HI Sarah, I haven’t had it turn out crumbly – did you possibly make any substitutions?
No I didn’t make any substitutions. We ended up eating the loaf but after two days it must have went bad. It tasted really bitter in spots. Do you know what would cause that? 🤔
If your ingredients were fresh and not close to expiration, I wonder if those were pockets of the leaving that didn’t get mixed in well. Be sure to mix your dry ingredients well- give them a stir with the whisk in a bowl or use a sifter. And I would recommend storing it in the refrigerator for freshness.
This is my first time making pumpkin bread. It was a hit at the community gathering today. Thank you so much for sharing. I especially love the texture, tender, moist, and a little crumbly looking.
I am curious, if you know, whether cardamom will go well with the recipe, adding some additional personality to the bread.
Thanks again! I will definitely make it again.
I’m so glad to hear that it was a huge hit!
Made this recipe today and had good results. Thanks Natasha for a reliable recipe 🙂
Changes I made: used 1 cup of sugar, (substituted for brown sugar), added 1 cup semi sweet chocolate chips at the end to batter, made into muffins so used muffin liners and muffin pan to make 15 regular cupcake size muffins. Baked at same temp. 350 F for about 25 min. Yum! Moist, soft, enough sweetness for my liking! My young children also liked them. Keeping this recipe.
Hi Karen! You’re very welcome. So glad you enjoyed it.
What is a good way to use less sugar in this, and keep the taste, the same or real close to the same?
I am diabetic and love pumpkin bread, but have to lower the sugar content, to be able to still enjoy this treat.
Hi Linda, that will work, here’s what one of my readers wrote: “I reduced the amount of sugar in the recipe by about 50%. And for that I use almost all brown sugar. And I add a little clove also. Both of these enhance the taste” I hope that helps.
This is a wonderful pumpkin bread recipe. I love that it calls for the whole can of pumpkin puree! I am wondering if a stick of melted butter can be used in place of the oil? Just curious! We love this recipe and will be using it from now on!
I’m so glad you loved it. Oil tends to work better for the texture and moisture. You can use butter but it can feel more dense and dry when it cools.
Can I make this recipe into pumpkin muffins? Also if I have bread flour to use up is it ok to use it for muffins? I’ve been researching and the answer seems to be no
Hi Gillian. I would not use bread flour because it will change the texture and make it more dense and chewy. You should be able to make this into muffins, just watch them in the oven since they will bake a lot faster.
Another fabulous recipe! I made one loaf and 12 muffins and it was delicious. I have made soooo many of your recipes and I have NEVER been disappointed!!
Hi Susan, great to hear from you and thanks so much for your great comments and review. So glad that you are enjoying my recipes!
Hi Natasha! I’ve always come to your recipes if I wanted to try a new recipe. On this one, I only have the 9×5 loaf pan. Will this work using the same amount of ingredients?
By the way, your recipe on choc chip banana bread is so good, I always make one whenever I have leftover over ripe bananas. Thank you!
Thanks for sharing. You should still be able to use this recipe with the larger loaf pan. You will need to watch it in the oven so it doesn’t over-bake. Since the pan that you have is larger, the loaf will be thinner and will likely bake faster.
Natasha, I have made this pumkin Bread so many times with great results. Today I doubled the batch to make mini pumpkin breads. They came out so dense, they are not able to give away. I re-checked my ingredients and believe I added them correctly. I must have not put enough baking powder in or something.
Back to the drawing board tomorrow!
Hi Jane, that is un usual – they are normally quite soft and fluffy. Maybe check that your baking powder isn’t expired?
Mine turned out mediocre at best. Crumbly and lacking flavor!
Hi Denise! Did you make any substitutions to the recipe? It shouldn’t by crumbly unless it’s over baked or if you used too much flour. I have a tutorial on How to measure ingredients that may help.
You can add more spices if you prefer, but we did not feel like it lacked flavor with that current measurements.
I read a pumpkin muffin recipe by another chef (which can also be used for bread) and she said to not over mix the ingredients. Once everything is well incorporated, then stop mixing. She said over mixing will make the muffins (and bread) to dry and and very dense. Being too dry wasn’t my problem when I made this bread – mine didn’t rise. I went back and looked at Natasha’s recipe and I forgot the backing powder 🙁
Same, it wasn’t the best I’ve tried. Kinda bland. Next time, I’ll put vanilla & sub out brown sugar. Will not be using this recipe again.
This looks so easy & sounds delish!! Do you think instead of a loaf pan I could make them into muffins?
Hi Joanne, I haven’t tested that myself but a few of my readers reported great results trying that!
This definitely needs some vanilla and some salt. As the recipe is written, it has a very flat taste. With the addition of salt and vanilla, I think it would be delicious!
Thank you so much for sharing that with me, Christina!
Can I add walnuts or pecans to this recipe? If so, how much do you recommend? Thanks!
Hi Jennifer. Yes, you can. Add to your preference just be watchful to not overwhelm the batter and weigh it down too much.
Hi Natasha. Would it be okay to use 1/2 oil and 1/2 unsweetened applesauce? I’m afraid a whole cup of oil would not end well for my waistline if you know what I mean. I do try to keep calories down where I can.
Hi Wendy, i haven’t tried that, but here’s what one of my readers wrote: “I did 1/2 the oil and used 1/2 cup of applesauce to further reduce calories- moist, delicious and perfect!!!” I hope that helps.
I have Celiac Disease, so I made this gluten free.
It is wonderful!
Moist and delicious.
I will definitely make this again!!
Great to hear that it worked and you loved it!
Did you just substitute Gf 1:1 flour, or did you add anything else?
This pumpkin bread recipe is amazing! Super quick to put together and came out super delicious. I only had one bread pan so I used an 8×8 pan for the rest and it worked perfectly. Definitely recommended!
That’s just awesome – I’m so glad it worked out in a 8×8! Thank you for sharing your wonderful review, Kaelin!
I have glass bread pans. I’ve heard tell glass usually takes a lot longer to bake with. Would the bake time change drastically given the kind of pans I’m using? Also, could coconut oil be used to substitute for the olive oil?
Hi Mel! Check out this article from King Arthur Baking about the differences of baking in metal, glass, or stone. I hope that helps. Coconut oil should be fine to use if you prefer that.
I assumed this recipe was for standard size loaf pans (I have 3, all different brands but the same size and significantly larger than the size of the pan noted in the recipe). My bad, I should have measured my pans, but suggest you add a note in the recipe about this being for smaller than standard size pans. Perhaps intended for the disposable aluminum pans?
Hi Valerie, step #1 mentions the exact size pan we use: “”Preheat oven to 350˚F. Butter and lightly dust with flour, two 8 1/2″x4 1/2″ bread pans.”
It shows vanilla extract in the picture but doesn’t have it listed in Ingredients or instruction. How much do you use?
Hi Teresa, sorry about that – the vanilla extract was not supposed to be in the photo – it’s not necessary for the recipe but you could add a teaspoon of vanilla to the liquid ingredients if you want to and it will only make it better.
Finally a pumpkin recipe with out pumpkin spice.We all loved it your the best💕
Thanks, Miriam. Great to hear that you loved it!
My sister makes this all the time and I love it. And so does my dad. He takes it to work when ever he leaves, of course if we have it ready.
Hi Lily! That’s great. I’m glad the recipe is enjoyed.
Hello! I was wondering if it would be okay to use almond flour instead of all-purpose flour?
Hi Shari, I have not personally tried making a GF version of this but someone else in the comments shared this. ” for those wondering if you can make this gluten-free, I swapped the flour out for a paleo flour blend of tapioca flour, almond flour, and coconut flour. Cup for cup. I also reduced the sugar to 3/4 cup and used maple sugar instead of white. I added 2 teaspoons of pumpkin pie spice and reduced the cinnamon to 1 tsp. I think adding just a dash/pinch of salt next time will enhance the flavors even more, but overall it turned out great!”
I reduced the amount of sugar in the recipe by about 50%. And for that I use almost all brown sugar. And I add a little clove also. Both of these enhance the taste.
Thank you for sharing, Pat!
This bread recipe is so quick and easy to make. I added the following ingredients to your recipe and it was out of this world good…1/2 cup brown sugar, 1/4 tsp. of cloves, 1/4 tsp nutmeg, 1/4 tsp salt and 1 cup of thinly diced apples.
Thank you so much for sharing that with me, Deb! I’m so glad you enjoyed it!
OMG – this is absolutely DELICIOUS! I am making another batch this weekend because the first two loaves are GONE (a lucky few of my students and my friends LOVED it!). I am sharing this recipe with everyone because it is just unreal how EASY it is and turns out this great! Thanks so much!!
You’re very welcome, Lisa! So glad you love the recipe.
Great recipe! I just added a little pumpkin pie spice and it was perfect. Thanks for the recipe.
So glad you loved it, Judy!
Can I use stevia sugar as substitute? If so how much should I use?
My family is diabetic…
I baked it following this recipe. Fantastic pumpkin bread❤️😍!
Thanks, LF
Hi Lisa, I haven’t tried using stevia to advise. If you do an experiment, please share with us how it goes!
This is easy and fabulous!! I did 1/2 the oil and used 1/2 cup of applesauce to further reduce calories- moist, delicious and perfect!!!
Thank you so much for sharing that with me, Denise! I’m so glad you enjoyed it!
I have just made this bread and it’s amazing. Thanks the fabulous recipe
You’re welcome! I’m so happy you enjoyed it, Marimar!
This recipe was a bit bland and not sweet enough. I might try again with a little more sugar and more spice- perhaps some nutmeg and cloves.
HI Laurie, we are baking the same thing tonight and putting some of the batter into mini loaf pans. You can definitely make it sweeter – we prefer our dessert not overly sweet – and add more spice if desired.
Thank you for the recipe, I have been experimenting with different recipes. Why I didn’t go to you first is beyond me. I am offering a pumpkin bread for a $25.00 donation. I am putting together Christmas care packages for 21 clients who are in a drug in a (work with a poor community) rehabilitation home.
The cost for 21 care packages is $500. Can you believe that?
Again, thank you.
Hi Rose! You’re very welcome! Great work, that’s amazing.
My 11 year old made this today. We used butter instead of oil. It’s good but pretty bland. Will definitely add more spices and a little salt next time to kick the flavor up a notch.
Hi – My bread did not “brown” on the top and it was undercooked even though a toothpick came out clean when testing. I made 4 mini loaves so I know they baked long enough. Any hints? Flavor was great – but I did add vanilla. Noticed all the comments about the “salt” – and I was surprised at the the recipe not having any – but I followed the recipe. Hubby was happy with results. I was wondering if it might have something to do with how much oil is in the recipe that made it too moist. Would love any feedback. Love your recipes!
Hi Charlene, I’ve had several people report good results making mini pumpkin bread loaves out of this recipe, and one person mentioned baking for 25 minutes but that could vary depending on their loaf size compared to yours. They didn’t specify the exact size.
Super excited to make this bread. But my question is. I have a slightly larger loaf pan. It’s 9x 5. Your recipe calls for the smaller pan 8 x 5. If using the larger pan that I have. Would I still have to double the recipe to fill the larger pan. Your recipe makes 2, 8×5. Thanks in advance
Hi LuAnn, You should still be able to use this recipe with the larger loaf pan. If you double the recipe, I think it will be too much batter. You will need to watch it in the oven so it doesn’t over-bake. Since the pan that you have is larger, the loaf will be thinner and will likely bake faster.
How long does it keep once made plz. Would like to make it but I give to so many ppl when I bake they always like to know how long it lasts. I know you can freeze but I want to know, when just baked. Thank you.
Hi June! This doesn’t last long in our household. I would guess with 1-2 days at room temperature but longer refrigerated. It should be stored in an air tight container for freshness.
I made these yesterday morning, but made them mini sized. I also added chocolate chips to them. They were delicious. Thank you so much for the non-complicated recipe
You’re so welcome! I’m glad you loved them.
Will the recipe work for gluten free flour? I would appreciate any input
Hi Judy, I haven’t tested this with GF flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten-free yet.
can i make a cake so i can cut into squares. with the same recipe and time
Hi D, I have a recipe for Pumpkin Cake. You can use this recipe instead as I have not experimented on your question.
My previous post said most. I should have proofed it. Should be moist. Enjoy all your videos and recipes. Have made several of them all good. Love the Greek Salad!!
Thank you and no worries! I’m glad you’re enjoying them.
Made this pumpkin bread yesterday. Easy to put together, turns out most and the texture is great, but way to bland. Definitley would add the traditional spices next time. Along with the cinnamon would add clove, ginger and perhaps nutmeg. I think that would greatly improve the flavor of the bread.
Thank you for your comments and feedback, Sandra!
I see on the picture of ingredients vanilla but the actual recipe does not call for vanilla. Should it be added?
Hi Christine, sorry the vanilla was a mistake in the photo. There is no vanilla needed here.
Thank you. I made four loaves today. Two plain and two with chocolate chips. I only tasted the plain and it was delicious!!!!! I didn’t add vanilla either. I will keep this recipe.
Glad to hear that! Thank you for sharing.
“No-fail Natasha”! She knocks another recipe out of the park:) This pumpkin bread was perfection, and easy to make. Before baking I sprinkled a brown sugar and cinnamon mixture on top, along with some mini chocolate chips. To die for!! Thank you for sharing your recipes and skills with the rest of us.
Aaaw, thank you, Kate! That makes me feel inspired to do more recipes for you all!
Delicious! I just added a bit of nutmeg for a little bit more fall flavor. Everyone enjoyed it. I’m afraid to make the honey butter, I would probably eat an entire loaf at once! Might have to risk it though…
Yum! I can relate. We love this bread too! Thanks for sharing, Michelle!
Made this yesterday it was delicious!! We added a couple things, pumkin pie seasoning, brown sugar & sprinkled chopped pecans ontop. Yummy!! Will definitely be my go to for Pumpkin Bread!!
Really happy to hear that! Thank you for sharing that with us.
First, I would like to tell you that you have the best recipes. I use them all of the time. Happy Fall!
Can I add pecans or walnuts to the pumpkin bread?
Hi Deborah! Thank you so much. I’m glad you love my recipes. Yes, the addition of nuts sounds great!
Rather bland tasting and meh recipe. Bread also did not rise well. Recipe could use more nutmeg and ginger to add more flavor. Would not make again
I’m sorry it did not work out well for you. Yes, you can add more spices to your preference. Regarding the bread not rising well, could it be that your baking powder was expired? Also, make sure to measure your ingredients correctly.
The texture of this bread is amazing. I add 1/4 tsp salt and 2 tsp pumpkin pie spice to the dry ingredients for a little more flavor. Love it!
Thank you for the feedback, Jean! So glad you loved it!
This recipe makes the absolute best pumpkin bread and it was so easy to make! I made a loaf with chocolate chips and one without. My family loved both versions. Thank you Natasha! Your recipes are always the best!
That’s wonderful, Linda! Thank you for sharing.
Hello Natasha, thank you from all the recipes you are posting on my email! I baked/cooked some of those and it was so delicious! I enjoy cooking and baking your recipes!
Thank you!
You’re welcome, glad you’re enjoying them!
This recipe looks delicious … I was wondering if I can use real pumpkin for the pumpkin bread recipe?
Hello Rhonda, I haven’t tested that yet but I think that will work just fine. If you test that out, please share with us how it turns out!
Hi Natasha, Your recipe is very similar to mine and I use fresh pumpkin for all my pumpkin dishes. When I prepare my pumpkin I drain most of the liquid after I rice the pumpkin. I save the liquid as I like to experiment with it. I have used it flavor Cheese cake. You have to play with it. I do like you r recipes. My mother was Swedish And she taught me to bake pastries. When I was much younger than I am now we used to bake cookies, brownies and fudge every day from Thanksgiving till about one week from Christmas so she had baked goods to take to her Church groups.
Take care
Sounds great! I appreciate you sharing that with us, it is useful for others who would like to use fresh pumpkins too.
Can applesauce be used in pla e of the oil for the pumpkin bread?
Hi Rosemary, I haven’t tried that myself, but here’s what one of my readers wrote: “For years I‘be been substituting applesauce for the same amount of oil in quick bread . You don’t taste the applesauce.” I hope this helps!
This was good, I would add salt though, it was noticeably missing. Also I did a touch of pumpkin spice.
Thank you so much for sharing that with me, Kate!
Hi Natasha I follow on Facebook and I was lookin for a recipe for Pumpkin Bread I found your recipe and and making Pumpkin bread Right now I will let you know how it turns out! Oh and I live in Mexico and I can’t find anything pumpkin here, Mexico has a green pumpkin so that’s what I’m using.
I can’t wait to try it
Hi Rosie! Good luck with this recipe. I hope it’s wonderful. I’d love to hear how it turns out. 🙂
Ok so. I made a comment being “too much oil” but forgot it’s for two loaves. It’s good but not pumpkiney enough.
Hi Melody! I’m glad it turned out for you. We use this organic pumpkin puree HERE because it has great pumpkin flavor! You could also add additional spices if this is not flavorful enough.
The thing I added was tablespoon of pumpkin pie spice which I think is a necessity in this bread and it came out phenomenal but next time I will also add a teaspoon or two of vanilla
This is a great tasting and simple pumpkin bread. The recipe is a keeper.
Thank you, Linda!
Ok so I did not have extra virgin light olive oil and had to use canola. I’m afraid the canola oil is going to be too heavy and will overpower the taste. I thought one cup of oil was a lot. Is there anything else you can substitute instead? They’re still in the oven so we will see.
Happy baking!
Hi Melody! Canola or vegetable oil would be fine to replace with since it’s fairly neutral in taste but any other neutral flavor oil would be fine. I hope you love the results.
Sorry to say, for us the corn oil made it very bland and one cup overpowered the whole thing. My daughter did forget to put it in two pans, so that might of hurt it too. Just seemed like way too much oil. Ended up tasting like oil with a hint of pumpkin. We did add some extra pumpkin spice, but it just didn’t help. Maybe olive oil is better?
Hi Beth! Corn oil should be fairly neutral in flavor so that shouldn’t be the cause. This recipe does use a good amount of oil but we have not found it to be overpowering. Did you make any other changes? Also, view my tutorial on how to measure your ingredients correctly to ensure you are adding adequate amounts of flour and the other ingredients.
I made this recipe this morning.it smells wonderful.cant wait for it to cool. I added a caramel glaze. Pumpkin is such a favorite of the whole family. So easy to make too.
I’m so glad you enjoyed it, Sheila!
I made this recipe. It was very easy and smells wonderful. I added a caremel glaze. Waiting for it to cool.
I hope you love it, Sheila!
Made this recipe this morning.was very easy.. smells great.added a caramel glaze.
I’m so glad you enjoyed it, Sheila! Thank you for your great feedback!
Would extra virgin olive oil work, rather than light olive oil, and still have good result? Do have corn oil on hand. Family member allergic to soy so can’t use vegetable oil.
HI Desiree, I prefer extra light olive oil for baking because it doesn’t add any additional flavors. I’m not sure how the taste of extra virgin would affect the pumpkin bread so I can’t make that recommendation without testing first.
In the picture of ingredients it shows vanilla but not in recipe. Should it have vanilla?
Hi Adrianna, please see the note that the vanilla doesn’t belong here. We suspect it snuck into the picture when no one was looking. We don’t have it in the ingredient list or recipe otherwise. I hope this helps.
I just made this with and the honey butter, it is soooo soooo good! My daughter and I can’t stop eating them. I love love your recipes, so easy and delicious ! Thank you
You’re welcome! I’m so happy you enjoyed it, Claire!
Hi Natasha,
Love your recipes!! Do you think a cream cheese frosting would be ok on this bread?
Hi Jackie, the crumb is perfect – so soft and moist, and there’s no frosting required. The pumpkin flavor is also awesome! But, if that is your preference, and you happen to try it with a cream cheese frosting, I’d love to know how you like it.