Easy Pumpkin Bread
This easy recipe (seriously – it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness.
This quick pumpkin bread recipe officially means fall has begun!
I have grown my list of pumpkin recipes over the years (Pumpkin Pie Bars, Pumpkin Cheesecake, Pumpkin Cupcakes, Pumpkin and Cream Cheese Muffins with Pecan Streusel, and of course Pumpkin Pie), but this one is super fast and so versatile, which makes it is a must-have for fall recipe lovers!
How to make pumpkin bread
(The full recipe is listed below, but here is a preview of how quick this bread really is!)
After you pre-heat the oven to 350, mix dry ingredients together in a bowl, and set aside.
In a separate bowl whisk wet ingredients until smooth, and slowly stir in the dry ingredients.
Finally, fold in nuts. (The nuts in the recipe are optional, but I highly recommend them. Just like pumpkin is amped up by spices such as cinnamon and nutmeg, the same is true when it comes to throwing nuts into pumpkin recipes!)
Once your batter is ready (10 minutes prep) split batter between two pans and bake for 60-80 minutes. Cool on drying rack and try it warm!
My tips for making pumpkin bread
Pumpkin bread pitfalls
People often struggle with their loaves sinking, or drying out. Both issues come down to timing in the oven.
The drooping in our quick breads comes when we don’t bake all the way through to the center. Depending on the size of your loaf pans, you may need to keep them in the oven closer to 1 hour 30 minutes.
Top browning too quickly? Tent it with foil to avoid the overbaked, dry pumpkin bread we all fear!
Freezing and eating ideas
Since this recipe yields two loaves, you can put one in the freezer and eat the other fresh! Just like most rich pound cakes and breads, this is somehow more delicious after being tightly wrapped in plastic wrap and left to settle overnight. Kept at room temperature, this bread keeps for up to 1 week, and is perfect for breakfast or a midnight snack.
Wrapped up (and packed in foil) in the freezer, a loaf will be good for up to three months. If you are looking for smaller portions (great for gifts!) you can easily use this batter in mini loaf pans or muffin tins, baking for about 30 minutes.
Substitutions and add-ins
The simplicity of this recipe means it’s versatile and easy to work with!
Brown sugar is a warm substitution for granulated if you have it, and zucchini can be used in place of pumpkin during the summer months.
If you need a nut-free pumpkin bread, cranberries or chocolate chips can be used to provide some extra oomf, while oats or pumpkin seeds are perfect sprinkled on top.
One of the keys, however, is making sure you use canned pumpkin puree rather than pie filling to get this slightly sweet and very clean pumpkin flavor.
Ready for more fall baking?
- Pumpkin Scones with Spiced Glaze
- Gingerbread Pound Cake
- Pumpkin Whoopie Pies with Maple Cream Cheese Filling
- 19 Warm & Cozy Pumpkin Recipes
I would absolutely love it if you made this pumpkin bread sometime soon; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
Easy Pumpkin Bread
Ingredients
- 3⅓ cups (400 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- 2 teaspoons baking soda
- 1½ teaspoons (1.5 teaspoons) salt
- 1 teaspoon ground nutmeg
- 1 cup (198 g) vegetable oil
- 2⅔ cups (529 g) granulated sugar
- 4 eggs
- 15 ounces (425 g) canned pumpkin
- ⅔ cup (160 ml) water
- 1 teaspoon (1 teaspoons) vanilla extract
- 1 cup (114 g) chopped pecans or walnuts, (optional)
Instructions
- Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
- In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
- Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
- Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
I made this for the first time 3 weeks ago using the exact recipe. It was soooo good. Just made it again today, This time I substituted white sugar for brown, and added 2 tsp all spice. Even more yummy.
Thank You for this wonderful recipe Michelle. Definitely a keeper.
I like to try new recipes. I made the easy pumpkin bread. It was delicious, light, great flavor altho I think a little more of some spice (?) and enjoyed by family and friends and all agreed it is a “keeper” recipe. I used 2 C granulated sugar and 2/3 C light brown sugar. I had to use Libby’s pumpkin pie instead of purée as purée not available in local stores. I also used 6 aluminum mini loaf pans coated lightly with crisco shortening. Baked for 35 minutes. Do you have suggestions if one wants to add chocolate chips for this recipe? Wonderful to have you back with us and your most helpful hints and delicious recipes. Blessings to you and family.
Loved this recipe and your hints, I used the aluminum tent and it worked great! Very happy to see you back.
Praying for you and your family and things are better for everyone.
A perfect fall bake! I was a little nervous because the instructions say to mix the dry ingredients gently with the wet ingredients, and the resulting batter seemed a bit lumpy as opposed to smooth — but the end result turned out perfect and tender.
I replaced the 1 teaspoon of nutmeg with 2 teaspoons of pumpkin pie spice, and the result was warm and flavorful. My loaves had a nice height, and were done in 70 minutes. I took them out of the pans immediately to cool and didn’t have any problem with them breaking, but I used non-stick loaf pans and used a Pam baking spray on the insides before pouring in the batter.
Followed the recipe as given…moist but lacking in spice variety for me. Although I love nutmeg, I’ll have to try baking this again but adding cloves and cinnamon.
I made this pumpkin bread this week and it was superb! I made it exactly to your recipe specifications with the addition of 1 tsp cinnamon. I used pecans instead of walnuts. It was great on day one but you are so right about the flavor and moistness on day 2! This is a keeper. It’s already on a recipe card and in my card box. Grazie!
I have made this pumpkin bread about 20 times in the past couple years. My kids love it! Everyone loves it wherever I bring it. Only change I make is that I add 1 and 1/2 teaspoons nutmeg, 2 teaspoons cinnamon and 1/4 teaspoon cloves. Going to stick with this recipe it’s the best!
The texture is fabulous – still moist and delicious after 3 days. I took a tip from other commenters and used a tablespoon of mixed cinnamon, ginger and cloves for the spice. My family and my sister’s family all agreed this is a keeper, except that we would bump up the cinnamon another teaspoon or so.
Made this yesterday, but swapped the nuts for chocolate chips and added a teaspoon of cinnamon. Everyone who’s tried a piece LOVES IT!!!
This looks so good and perfect. Fall is “fall” to me completely once the pumpkin arrives (my most favorite season).
I like that this recipe calls for oil instead of butter. Dont get me wrong…butter is delish. Lately I’ve been using olive oil or olive oil blend in cakes and quick breads and it seems to work pretty well. Somehow it just feels better when I’m adding olive oil rather than other kinds of traditional oils. Cant wait to make😊
If I wanted to make one regular size loaf and use the remaining batter for mini loves do you have any idea how many mini loaves this would make? Or even how full to fill the mini loaf pans would help.
I’ve made this many many times now, and we all love it! It is so good. I also add cinnamon along with the nutmeg.
Can you put this into muffin pans instead?
Yes, I think that would work!
Can you substitute the vegetable oil for butter? If so, how much?
Hi Kerry, I wouldn’t recommend it, as it would affect the texture of the bread.
Thanks for sharing your thoughts about nutmeg (ground).
Regards
I have to tell you. I have used this recipe a lot. First of all than you for sharing….I get more compliments on this bread when I make it. I leave out the nuts since I am allergic. I recently moved and have people tell me that they miss my pumpkin bread. THank you so much, my family and friends love it.
Having made these around 4 times now, I have to say this is my favorite pumpkin bread recipe! I do a tablespoon of cinnamon, a teaspoon of nutmeg, and on occasion lots of chocolate chips. It’s always a favorite. Thanks for the great recipe!
Hi Michelle,
If I were to use half whole wheat flour half all purpose, would you change anything else in the recipe? Also, how about converting this I muffins?
Hi Christine, I don’t think you’d need to make any other modifications. If you try to make muffins, you will need to reduce the baking time fairly significantly.
Thank you Michelle. That was my question as well. Muffins will travel.
This is basically the best pumpkin bread recipe in the universe. I do a double batch when I make it (although I do swap ground wheat flour for all-purpose) and it still doesn’t last a week in my family. Even my picky brother and stepdad gobble it up. Thanks for sharing it!!
Ive got this in the oven now! I added raisins instead of nuts because that is how my neighborhood bakery made it when I was a child. I’m sure it will be great!
Any ideas if this could be halved and cooked in just one 9×5 pan?
Hi Allie, Although I’ve never done it, I think you’d be okay. Your bread won’t rise as high since you’re using a slightly larger pan.
How long would I have to bake the pumpkin for?
Hi Li-Anne, It would all depend on how large the pumpkin is, the oven temperature, etc. I’ve never done it, so I don’t have any hard and fast recommendations, but if you did some Googling you could probably find some guidelines.
How do you substitute to canned pumpkin for fresh? I don’t think we have canned pumpkin here in Aus…if we do, I’ve never seen it. Do we have to cook it and puree it or anything?
Hi Li-Anne, Yes, you’ll have to cook it first, which you can do by slicing it in half, removing the seeds, and roasting it in the oven. Then scoop out the insides, mash it, then put it in a strainer over a bowl and let it drain for a couple of hours. I would then squeeze out any excess moisture, like you do with zucchini. Then you can use it like canned pumpkin.
Thank you so much for this recipe. I made it for my sisters-in-law for Christmas. They are notoriously picky about their breads, especially pumpkin bread. They have informed me that this is the best bread they’ve ever had. And have asked me to make it as often as possible. Thank you!
Awesome recipe. Thank you so much, even my husband likes this!!
Love your site, I’m new here! Tonight I made this Pumpkin Bread recipe but I’m going to wait until tomorrow to try it since everyone says it’s better the next day! It was very easy to make, smelled soo good baking, but my problem is getting the darn loaf out of the pan. I kind of remember now why I don’t bake much :). I was able to get the sides free of the pan with a metal spatula but the bottom was horribly stuck so when I turned it over (after it cooled down), half of it was still stuck in the pan. No big deal if it’s just for the family but I was hoping to make some up for gifts for the neighbors and such. Any suggestions? A little oil didn’t work for me! Maybe I need new loaf pans! Any recommendations? Thanks and again, love your site! Tracey~
Hi Tracey, If you had trouble I would recommend greasing the pan with shortening, and then flouring it. That should do the trick. Or you could line the bottom with parchment paper, and then grease and flour it as well.
I tried your bread! It tastes really good… I just loved it! Me and all my familly hehe Mine isn’t as nice as yours, it broke as I tried to remove it from the pan… I don’t really know what went wrong, it might be the homemade pumpkin puree, or it could be my baking soda… no idea why it went wrong…
so delicious! just a few changes for me:
-2x nutmeg
-add atleast 1 teaspoon cinnamon
-add an extra 1/3 cup flour
about 75 minutes and it is baked perfectly :) thank you BEB
i just made this and it came out AMAZINGLY. i modified the recipe slightly because of my ingredients:
– used fresh pumpkin puree that i didn’t drain so i omitted the water in the recipe
– added in some powdered cinnamon, cloves, and ginger along with the nutmeg
it baked up perfectly in 60min.
thanks for the recipe! :)
I did the recipe, I’m not sure if I did something wrong. But my loaves came out bland. Maybe it’s because I didn’t put the cinnamon, because my zucchini bread pretty much is the same ingredients but w. cinn. I also added too much batter to the pans, which caused over spillage as the bread rose.
thanks for the recipe..
I made this pumpkin bread recipe and it turned out great! The loaves baked up tall and were very moist. The recipe works just as well if you do half oil and half applesauce. Thanks Michelle.
Hi! I’m comparing pumpkin bread recipes, and I notice that you don’t use cinnamon and/or cloves in addition to nutmeg. Is there any particular reason? I love cinnamon so I’m inclined to add a little in… Also, why the 2/3 cup of water? I haven’t seen that in other recipes.
Thanks! Love your site!
Hi Megan, No cinnamon just because it allows for a really clean pumpkin flavor, but you could definitely add some if you’d like! The water is to keep the batter thin and moist. My very favorite chocolate cake recipe also includes water – makes a world of difference!
I’m going to be trying this recipe tomorrow. The recipe I’ve made in the past is not quite the consistency I’m looking for in a pumpkin bread. I’m excited to eat a slice with the fresh pumpkin butter we just made!!
hey.. wanted to check if I’m substituting fresh pumpkin, do I use the same amount ? Don’t find canned ones too easily here in India, but got fresh ones by the dozen :)
Yes, you could use the same amount. Just be sure to squeeze out any extra moisture of the fresh pumpkin; not doing so could cause the recipe to be runny.
Great! Can’t wait to try this one.
Whole Foods has a delicious pumpkin muffin with pepitas on top and I’ve been searching for a pumpkin muffin recipe that isn’t too sweet or too complicated. Anything like that would be greatly appreciated!
Hmm, I’ve always wondered why my pumpkin bread doesn’t turn out nice. Maybe it is because of the temperature of the oven. Would try out your recipe though and see if it works better.
Boy does that bread look good. I want a whole loaf for breakfast tomorrow. Thanks for the recipe. Can’t wait to try it.
I made this last week, substituted the nuts for chocolate, added a strudel topping and a glaze. Yummy!
http://peanutbutterjane.blogspot.com/2011/09/pumpkin-chip-bread-with-strudel-topping.html
Thanks for the tip about leaving at room temperature overnight! I bet that WOULD help with flavor and moistness. I’m also definitely going to try your pumpkin-cream cheese muffins!
It is fall indeed! Your pictures have me craving some pumpkin bread!
Mmmmm…it’s starting to feel like autumn…and pumpkin bread will be baking in my kitchen. Yours looks fabulous~
We love pumpkin bread! I just tried a new version with apples in it and we LOVED it! Here’s the recipe: http://sherrilynnpuz.blogspot.com/2011/09/pumpkin-apple-bread.html
I sooo very much want to make this bread, but my son has a mild allergy to eggs. He does fine w/ breads with one or two eggs in them but I’m nervous about four. Do you have any ideas to sub two eggs w/ something else? Can I up the amount of pumpkin? Any thoughts?
Hi Amy, I have not tried any substitutions with this bread so I couldn’t say for sure. Keep in mind, though, that this is 4 eggs for two loaves of bread. So one loaf only has tho eggs.
Fall is here and I cannot wait to make anything and everything pumpkin! This looks delicious and I am filing it away to try it.
Thanks for sharing!
Pumpkin bread is one of my fall favories–yum!
Pumpkin Bread is one of my favorites, and I try to make it for friends for the holidays. Fall and pumpkins go hand in hand, and I love them both.
Making banana bread this week, but you’ve inspired me to do pumpkin next. Thanks for the great recipe.
What a wonderful way to enter into the fall. It sounds wonderful and pretty straightforward. I might want to add chocolate chips to it, much as many of the zucchini bread recipes do.
I have been baking with pumpkin this past week, too. I made your pumpkin and cream cheese muffins… so good. I would love to see a really good pumpkin soup recipe.
It sure is Fall already with all the pumpkin recipes I see all over the net. This pretty little darling right over here is very exceptional. Just look at the gorgeous pictures, you can almost take a bite from it!
Perfect recipe for this Fall weather we are having. I had a hard time finding canned pumpkin- I went to 3 three different grocery stores. When I did finally find the pumpkin, I bought 10 cans!
This looks delicious! I’m a huge fan of pumpkin bread but allergic to cinnamon (dang it). So I’m THRILLED that this one doesn’t have it in the ingredients you listed! Yay!
This fall weather definitely does call for pumpkin. This bread makes me want to wrap myself in a blanket, with a mug of hot apple cider in my hands.
The bread looks lovely! I am soooo excited for more pumpkin recipes. I’m already getting on my pumpkin kick this year!
Just stumbled upon your site, also just finished making pumpkin bread, crazy coincidence. My recipe was similar except it used about a cup of semi-sweet chocolate chips!
This looks so good! The weather is starting to heat up here, so when it cools again, I am so making this recipe! It looks delish!!!
I just LOVE anything Pumpkin…pumpkin bread, pumpkin roll, pumpkin beer. It’s all good!!! My favorite pumpkin food is Pumpkin rice pudding that I get every year at the Bloomsburg Fair in Bloomsburg, PA. Sadly, the fair had to be cancelled this year due to the floods. Any suggestions on how I can make pumpkin rice pudding at home?
Hi Colleenie, Unfortunately no suggestions for pumpkin rice pudding, I still haven’t made rice pudding myself! It’s something I’d like to do this fall though, so I will keep a pumpkin version in mind!
It looks amazing … I think i can whip this recipe up for my Halloween treat table thanks :-)
Such a beautiful looking bread. This could replace my favourite spice-filled zucchini bread as a go-to Fall loaf.
Hey Michelle,
I usually make this one on Allrecipes.com and love it: http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/detail.aspx . It’s pretty close to the King Flour recipe but has more spices (cinnamon, cloves and ginger). It doesn’t call for nuts and usually I don’t put them in since a lot of people don’t like them but I think you’ve inspired me to add pecans next time. I make this every fall into mini loaves and give them away to friends and my son’s teachers (close to the holidays) and it always gets rave reviews. Can’t beat an oil-based bread/cake recipe for moistness! Will have to try your pumpkin cream cheese muffins!
I just made pumpkin bread last week during our first break from 100 degree heat. (yikes!) I LOVE it and froze lots for easy breakfast solutions.
Yours looks yummy! :)
I made the Pumpkin and Cream Cheese Muffins with Pecan Streusel this week and they are awesome!! Everyone loved them, thanks so much for the recipe! I have leftover pumpkin as I used a big can so hmmm…think I’ll have to try this bread, maybe I’ll put a Walnut Streusel on top, yum!
yum!
Love this! And I love the fall feeling in the air. Pumpkin just screams fall to me!
Pumpkin is my absolute favorite ingredient. This bread looks fantastic!
Love your website, but the pop-under advertisements get really old. Then today I got a pop-under, which then opened your blog 3 more times. Very annoying!
This looks fabulous! I made your peanutbutter cookies last night and let me just say that they were the best peanut butter cookies I have ever had! Brought them to work today and they were gone in a blink! Thank you so much. I love your website.
I love the pumpkins but its just not fair. For us localvore’s pumpkins are a few weeks off yet. I guess I’ll just have to bookmark them.
This is a great use for the cans of pumpkin that I buy when they are at a great price….then have to figure out what to do with them. Love that the ingredients are right out of the pantry too.
In a matter of days we have all gone from thinking about sun and sand and mojitos, to pumpkin, spice and sweaters! I love it! What a cozy time of year. This bread looks great, gonna try it for sure!
I feel like I am missing out not having this pumpkin bread!
I’m so happy to see this! The pumpkin loaf at Starbucks is my favorite – now I’m excited to make it myself!
xo
http://allykayler.blogspot.com/
I saw this on KAF too and I just love pumpkin!
I am so in love with pumpkin, and I can understand my husband when he says that he can’t stand it!!! But that means that i can bake this bread and have it all to myself!
I’m totally digging this crisp morning – and yesterdays too! I love this kind of weather – and a little slice of pumpkin bread would go a long way right now too!
I love everything pumpkin! this looks so yummy!
Michelle, I also wanted to let you know that your blog has been picked on KDKA website for the Most Valueable Blogger Awards 2011 under the lifestyle tab. Congrats! http://pittsburgh.blogger.cbslocal.com/most-valuable-blogger/vote/misc/
Thanks so much Melanie!
How well will this freeze? We couldn’t eat two loaves before one got moldy at room temp.
It will freeze extremely well – wrap it well in plastic wrap, then in foil, and pop it in a freezer bag. I’d say it will be good for 2 to 3 months like that.
Mmm one of my favorite treats!
Oh yes, bring on the pumpkin recipes!
Pumpkin Latte would be an awesome post.
There was a pumpkin spice latte posted on the Year of Slow Cooking blog…it would be easy to change to a “make right now” recipe.
http://crockpot365.blogspot.com/2008/10/crockpot-pumpkin-spice-latte-recipe.html
Pumpkin bread is one of my favorite things! I skip the nuts but can see how some people would be fans.
YES! Such an easy recipe :D I can’t wait to try
As long as you’re taking suggestions, I’ve been looking for a good recipe for pumpkin fudge – especially one that doesn’t require a candy thermometer!
I made pumpkin bread this week as well!
I really need to get into baking with pumpkin – this bread looks wonderful!
This is an extremely interesting recipe, but I cannot imagine what it will be tasting like! I must try it!