Pumpkin Bread and falling leaves go together like apple pie and ice cream. While this easy recipe is in the oven, your house will fill with the best fragrance of autumn spices and warm pumpkin loaf!
Pumpkin quick bread with cream cheese glaze is a match made in heaven. We love to use the same glaze as in Pumpkin Zucchini Bread for this delicious combination and serve it as a special treat alongside an Irish Coffee!
Canned or Fresh Pumpkin
Pumpkin makes baking extra moist from cakes to pumpkin chocolate chip cookies. This bread is no exception.
You can use either canned or fresh pumpkin in this recipe. This is absolutely the perfect time to use fresh pumpkin! Scooping out the flesh and roasting the seeds… simply chop, boil or roast…and mash to make a homemade pumpkin puree.
As wonderful as homemade is, I promise that pumpkin puree from a can is amazing in this easy quick bread too!
How To Make Pumpkin Bread
This quick bread is as easy as 1, 2, 3 but tastes so delicious!
- Mix together the dry ingredients (see recipe below). Blend the wet ingredients and the sugar.
- Combine dry and wet ingredients just until moist (not too much, though, or the bread may get too dense and heavy).
The mixture should be slightly lumpy and not completely smooth.
- Fold in the nuts (or other add-ins), if you are using them.
- Place in a pan, bake and enjoy!
I can’t help myself from sneaking a piece before it is completely cool, though, because… warm pumpkin loaf. Need I say more?
Optional Add-Ins
Try adding cranberries, or substituting walnuts or chopped hazelnuts. Although they won’t be as sweet and chewy as pecans, they will still taste amazing!
Or, go for nut-free pumpkin bread, it’s super tasty either way. Try adding in other dried fruit, and/or chocolate chips. It’s hard to go wrong with add-ins on this one!
Pan Size
This is a large loaf and I cook it in a 9″ x 5″ loaf pan, a smaller 8×4 pan might need a bit of extra cook time and the bread could potentially overflow. You’ll know it’s done when a toothpick inserted in the center comes out clean (much like a banana bread recipe).
You’ll often see a crack on the top of your loaf, this is common with quick breads. This is caused when the top of the bread sets and forms a sort of a crust and then as the bread bakes it expands causing a crack. Perfectly normal!
How to Store Pumpkin Bread
This bread is incredibly moist, but it should last on the counter, tightly wrapped in foil or in a container for 2 to 3 days.
If you’re planning to keep it longer, I’d suggest refrigerating or freezing the bread.
Can You Freeze Pumpkin Bread?
This is one of those recipes that’s perfect for freezing! Double wrap in saran wrap then foil or use an airtight container. Or, slice and wrap individually for a quick snack or lunchbox treat.
It can be warmed in the microwave and will taste incredible with a pat of butter melting on top. It’s great for a quick and easy breakfast with your morning coffee too!
More Quick Breads
- Pumpkin Zucchini Bread – with a cream cheese glaze
- Carrot Banana Bread – the best of both worlds!
- Easy Banana Nut Bread – great for freezing
- Warm Apple Bread – Apple Pie Bread
Pumpkin Bread
Equipment
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup milk
- 2 eggs
- ¼ cup vegetable oil
- 1 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease and flour a 9"x5" pan or line with parchment paper.
- Combine flour, baking powder, baking soda, salt and pumpkin pie spice 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This is the best pumpkin bread and very easy- my son will only eat breakfast breads for breakfast so I’ve tried so many pumpkin bread recipes but this one is most delicious and flavorful- I added about a quarter more pumpkin (used the whole can basically) and a teaspoon of ginger- I prefer the pumpkin pie spice over the cinnamon- thank you for sharing this recipe- my whole family loves it.
Easy and delicious! I have made this twice now. Love the quick links for other recipe ideas to make the most of my many pumpkin purchases this year.
Thank you.
So happy you enjoyed it, Margo!
This bread is so easy to make and so delicious. It’s the perfect bread to enjoy during the fall….or anytime really.
This recipe sounds so yummy. I’m going to make it for my family.
I’d like to make it for my brother-in-law as he loves pumpkin bread, but he’s vegan. Any suggestions on how I can make this vegan?
I have never tried to make this recipe vegan so I am not sure how it would turn out. Maybe another reader can offer some insight!
Really delicious, really moist, really easy. My go to for pumpkin bread. I Add raisins.
Yum, I am glad you love this recipe as much as we do Sheri!
Love your pumpkin bread Holly!
I doubled the recipe, using 3/4 eggnog, and 1/2 milk! Very delightful! It was DeliciOcous!! Thanks you Holly!, for sharing your wonderful recipes! I’m dumping my old pumpkin bread recipe! Using your recipe from now on!!
I’m so glad you loved this recipe as much as we do.
Holly,
Have you ever switched out the milk, with eggnog? Going to try 3/4 eggnog, and 1/4 milk. Since eggnog is so thick?! Going to try this with your pumpkin bread! Which I must say..is DeliciOcous!! Thanks you for sharing your wonderful recipes!! Merry CHRISTmas Holly, to you, and yours! Happy New Year too!
Igloo
I haven’t tried it with eggnog but that sounds delicious, I can’t wait to hear how it goes for you. Merry Christmas and Happy New Year to you and your family too!
What sz can of pumpkin are using in the recipe?
The recipe calls for 1 cup of pumpkin puree. Enjoy Colleen!
Can I use this recipe for pumpkin bread muffins?
Thank you
I haven’t tried it but I do think it would work. Let us know how it works out for you!
Love Love all these great foods.
What kind of flour do you use?
This recipe uses all purpose flour.
Thanks
hi holly i made your pumpkin bread recipe and it was moist and tasty.i did make two 9 x 3 loaves.enough batter in one batch!
So glad you love this pumpkin bread nina!
This pumpkin bread is yummy and very easy to prepare. I can not wait to try more of your recipes. Recently found your website and love it. Thank you.
Thank you Shawnette, I’m so glad you found me!
Fantastic! So filling and delicious. I sprinkled cinnamon and brown sugar with rolled oats on top. Baked to perfection. This simple recipe was great to put together. I’m going to start making them in muffin tins to bake quicker for my “starving” children.
Hi Megan!
Did you sprinkle the cinnamon and brown sugar before baking it or right when you took it out of the oven?
I would sprinkle on top before baking Sarah :)
Hello Holly, just asking for the pumpkin bread recipe what size can of pumpkin are you using? I always use Libby’s brand. Would this recipe be using 15oz or 29oz size?
Thank you kindly,
JLC
You will need only 1 cup of pumpkin so the 15 oz can should work just fine.
Oh my, I am so excited to try this! I do have a question though. I also have a 15 oz can of Libby’s 100% canned pumpkin that I will use. Looking on the back at the nutrition facts, it says: serving size 1/2 cup and the servings per container about 3 and 1/2. Wouldn’t that mean you can make 3 loafs with a bit left over from 1 can? Thanks & am wanting to hear.
Hi Gayla, I would measure it out but I believe a 15 ounce can, would be enough for one loaf (almost two). Hope that helps!
I love love love the banana bread, easy awesome recipe…That being said, I’m trying the pumpkin bread. I’d like to add fresh cranberries. With the banana bread I add mini chocolate chips in the amount that is the same as the nuts. Would the cranberry amount work if I substituted the amounts for the nuts? Would you chop the berries or might that make it too moist?
Thank you for your thoughts and thank you for your website!
You’re so welcome Jill! While I’ve never tried it, I’d say that the cranberries could replace the chocolate chips. I’d suggest that you leave them whole. Let us know how it turns out for you!
It was delicious! I’m loving your site. So many easy to prepare recipes for a busy Mom. I think my printer is about to spontaneously combust. ;)
Uh oh, you’re poor printer but I am so happy you are enjoying the recipes Lisa!
I love Pumpkin flavor this bread is delicious
So happy you enjoyed it Trish.
Can this recipe be doubled?
Can I bake in mini loaves? If so how long to bake?
Sounds delicious.
Hi Karen, we have only made this recipe as listed. But it should work to double. If baking it in mini loaf pans, I am not sure exactly for this recipe but you will want to reduce the baking time and check with a toothpick to ensure they are done.
I only have two 9×3 pans (a typical loaf pan to me); could I just make 1 batch as per the recipe and divide it between the two pans, reduce baking time, and check for done-ness? I’m going to give it a whirl:)
That should work Bridgette. Would love to hear how it turned out for you!