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. 

Overhead photo of pumpkin bread loaf with some pieces sliced.

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!

Ingredients for pumpkin bread prepped in bowls and labeled

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.

Stirring together the wet ingredients for pumpkin bread.

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!

Dry ingredients and pecans being mixed into pumpkin bread batter.

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!

Pumpkin bread batter in loaf pan.

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.

Slices of pumpkin bread stacked on a plate.

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?

One slice of pumpkin bread on a white plate with a butter knife with butter next to it.

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

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. 
4.75 (43 ratings)


  • 3⅓ cups (400 g) all-purpose flour
  • ½ teaspoon (0.5 teaspoon) baking powder
  • 2 teaspoons baking soda
  • 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
  • cup (160 ml) water
  • 1 teaspoon (1 teaspoons) vanilla extract
  • 1 cup (114 g) chopped pecans or walnuts, (optional)


  • 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.
Calories: 98kcal, Carbohydrates: 11g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 248mg, Potassium: 84mg, Fiber: 1g, Sugar: 6g, Vitamin A: 3220IU, Vitamin C: 0.9mg, Calcium: 17mg, Iron: 0.8mg

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.