Pumpkin Bread


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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!

Pumpkin bread in a loaf pan

Canned or Fresh Pumpkin

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!

Ingredients for pumpkin bread in glass bowls

How To Make Pumpkin Bread

This quick bread is as easy as 1, 2, 3 but tastes so delicious!

  1. Mix together the dry ingredients (see recipe below). Blend the wet ingredients and the sugar.
  2. 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.

Pumpkin bread batter in a glass bowl before being mixed

  1. Fold in the nuts (or other add-ins), if you are using them.
  2. 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?

Pumpkin bread batter in a glass bowl with a rubber spatula and pumpkin bread batter in a loaf pan before being cooked

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!

Pumpkin bread on parchment paper

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 bread in a loaf pan
5 from 14 votes
Review Recipe

Pumpkin Bread

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Author Holly Nilsson
Try adding your favorite mix-ins into this recipe for a delicious change!

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

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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

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.)

Keyword pumpkin bread
Course Breakfast, Dessert
Cuisine American
pumpkin bread in a loaf pan with text
pumpkin bread in parchment paper and a loaf pan with a title
Ingredients for pumpkin bread in a glass bowl and pumpkin bread in a pan with writing

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Holly

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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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Comments

  1. 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!!

  2. 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

    1. 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!

  3. 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!

  4. 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.5 stars

  5. 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.5 stars

    1. Hi Megan!
      Did you sprinkle the cinnamon and brown sugar before baking it or right when you took it out of the oven?

  6. 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

  7. 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!

    1. 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!

  8. 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. ;)5 stars

    1. 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.

      1. 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:)

      2. That should work Bridgette. Would love to hear how it turned out for you!