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 baked in a bread 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!

Pumpkin bread wet ingredients in a bowl ready to be combined.

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.

Two images showing the wet and dry ingredients before and after combining.

  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?

Two images showing the batter consistency in a glass bowl and then in the bread pan.

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!

Overview of pumpkin bread with half of it already sliced.

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

5 from 3 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
Course Breakfast, Dessert
Cuisine American
Try adding your favorite mix-ins into this recipe for a delicious change!


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 cup chopped pecans optional

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  • 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
Keyword pumpkin bread
A loaf of pumpkin bread in a bread pan
Pumpkin bread baked in a bread pan.
Top photo - Pumpkin bread baked in a bread pan. Bottom photo - Pumpkin bread wet ingredients in a bowl ready to be combined.

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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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  1. 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

  2. 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,

  3. 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!

  4. 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.