This homemade pumpkin bread recipe is the perfect way to usher in all things fall!

Light and moist with the perfect amount of pumpkin pie spice, pumpkin bread smells as delicious as it tastes!

cooked pumpkin bread in a bread pan

A Favorite Fall Quick Bread

We love zucchini bread in the summer and this pumpkin bread recipe (along with banana bread) is a fall favorite.

  • Pumpkin bread is perfect to enjoy with that morning cup of coffee, as a post-workout snack, or as a quick and easy dessert treat!
  • Quick bread recipes are popular because they hold up so well. This pumpkin loaf will freeze beautifully! Make an extra loaf (or mini muffins) for the freezer and enjoy it later!
  • Bake pumpkin bread in muffin cups and pop one or two into lunchboxes, backpacks, or briefcases for a mid-morning surprise!
two slices of pumpkin bread with butter

Ingredients for Pumpkin Bread

Pumpkin – I use canned pumpkin (also called pumpkin puree) in this recipe. We find homemade puree doesn’t work as well in this recipe as it holds too much moisture.

Spice – Pumpkin pie spice is the perfect mixture of warm spices. It can easily be made at home with cinnamon, cloves, ginger, nutmeg, and allspice.

Dry Mix – I use all purpose flour in this recipe with a bit of baking powder and soda.

Wet Ingredients Ensure the wet ingredients are at room temperature. Use large eggs and whole milk.

Optional Add-Ins

Try adding cranberries, or substitute pecans for walnuts or chopped hazelnuts.

Other dried fruit, and/or chocolate chips. It’s hard to go wrong with add-ins on this one!

How to Make Pumpkin Bread

  1. Combine dry ingredients in a bowl.
  2. Whisk wet ingredients & sugar in a separate bowl. Add to dry ingredients just until moist.
  3. Stir in optional nuts or chocolate chips, if desired.
  4. Bake (per recipe below) until a wooden pick comes out clean. Cool completely & serve.

Serve warm with a swipe of this sweet cream cheese frosting, a drizzle of caramel sauce, whipped cream, or a scoop of no-churn vanilla ice cream.

sliced pumpkin bread on a plate

Tips for Perfect Pumpkin Bread

  • For best results, avoid overmixing the batter.
  • Don’t worry if the pumpkin bread develops a crack on the top, this is normal for all quick bread. It’s simply the dough expanding.
  • Keep pumpkin bread covered at room temperature for up to 3 days. Freeze the entire loaf or slices in zippered bags for up to 1 month.

Fave Quick Breads

Did your family love this homemade Pumpkin Bread? Leave us a rating and a comment below!

two slices of pumpkin bread with butter
4.98 from 48 votes↑ Click stars to rate now!
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Pumpkin Bread

Moist & crumbly with pumpkin flavor in every bite, this homemade quickbread is a must-make for Fall!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices


9x5 Inch Loaf Pan with white background
9 x 5-inch Loaf Pan lined with parchment paper


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice or cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup pecans chopped , optional


  • Preheat oven to 350°F. Grease and flour a 9"x5" pan or line with parchment paper.
  • Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. Whisk well to combine.
  • Combine pumpkin puree, sugar, milk, eggs and oil in a separate bowl. Add to dry mixture and stir just until moist. Fold in nuts if using.
  • Bake 55-65 minutes or until a toothpick comes out clean.
  • Cool 5 minutes in the pan. Remove and cool completely on a rack.


Store at room temperature wrapped in foil or in an airtight container for up to 2-3 days. 
Freeze the entire loaf or slices by wrapping in plastic wrap and then in zippered bags for up to 1 month. 
4.98 from 48 votes

Nutrition Information

Calories: 265 | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 194mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3241IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert, Snack
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. That pumpkin bread was great and very easy to make I had a deli for 22years on Long Island ny your recipes are great. Keep them coming. Thanks again4 stars