Pumpkin bread is one of my favorite things to bake. It’s quick, tasty, and perfect for breakfast or a snack. If you’re looking for a no-fuss recipe that works every time, this one’s for you.
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Pumpkin Bread Recipe
Pumpkin Bread is a spiced, moist, sweet quick bread made primarily with pumpkin puree and warm spices. It’s similar in texture to banana bread, but with a rich autumn flavor.
This bread is quick and easy to make. You don’t need to use yeast, but baking soda or baking powder. It is popular in the fall, especially around Halloween and Thanksgiving. But you can enjoy it any time of year.
It’s often served for breakfast, as a snack, or even dessert. You can top it with creamy toppings like cinnamon cream cheese, honey butter, maple butter, or almond butter. Whipped cream, caramel sauce, or a pecan streusel topping is also a great choice.
Pumpkin bread can be served with nuts (like pecans, walnuts, pistachios), fresh fruits, or seasonal treats like apple cider donuts or pumpkin cinnamon rolls. For drinks, try spiced coffee, chai tea, or a pumpkin spice latte for a cozy breakfast or snack.
Here’s how to make the easy pumpkin bread:
Easy Pumpkin Bread
Nutrition
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves optional
- ¼ tsp ground ginger
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 ½ cups canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk (or any plant-based milk)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, beat eggs, sugars, pumpkin, oil, milk, and vanilla until smooth.
- Add the dry ingredients to the wet and stir until just combined—do not overmix.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, stir in ½ cup chopped walnuts or chocolate chips.
- Replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water) for vegan version.
- Keeps well for 4–5 days at room temp or freezes up to 3 months.
SIMILAR RECIPES:
Variations
There are many pumpkin bread versions. Here are some notable types beyond the basic recipe:
- Pumpkin Spice Latte Bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates. This version mimics the popular pumpkin spice latte flavor profile and includes a coffee twist.
- Gluten-free Version uses almond flour and is often paired with fall spices. It’s naturally sweetened.
- Pumpkin Banana Bread combines pumpkin with banana for added moisture and flavor.
- Vegan Version uses plant-based ingredients and can be topped with cinnamon streusel or vegan cream cheese frosting.
- Flavor Additions blend pumpkin with other complementary flavors, like apple (Cinnamon Apple Pumpkin Bread), zucchini (Pumpkin Zucchini Bread), or even chocolate (Paleo Pumpkin Swirl Bread).
- No-Added Sugar Bread incorporates shredded carrots for texture and moisture. It’s ideal for those reducing sugar intake.
- Bread with Glaze or Toppings add a glaze such as cranberry orange or a crunchy topping of pepitas mixed with honey or oil for extra flavor and visual appeal.