This homemade pumpkin bread recipe is the perfect fall quick bread!

Light, moist, and filled pumpkin spice and everything nice, this pumpkin bread smells as delicious as it tastes!

It’s easy to make and packed with flavor; this bread freezes beautifully too.

baked Pumpkin Bread in the pan

A Favorite Fall Quick Bread

We love zucchini bread in the summer, while banana bread and pumpkin bread are my fall favorites.

  • This quick bread is… well, quick to prepare, and it comes out moist and tender.
  • Pumpkin bread is perfect to enjoy with a morning cup of coffee or as a post-workout snack.
  • Get creative! You can add in nuts, chocolate chips, or even swirl in some cream cheese for a fun twist.
  • It freezes well and can be made into mini loaves or mini muffins so feel free to double the recipe.
two slices of pumpkin bread with butter

Ingredients for Pumpkin Bread

  • Pumpkin – Choose canned pumpkin or pumpkin puree (not pumpkin pie filling). Homemade pumpkin puree can be too moist for this recipe, affecting the final texture.
  • Spice – Embrace the flavor of fall by using pumpkin pie spice or make it at home with cinnamon, cloves, ginger, nutmeg, and allspice
  • Dry Ingredients – All-purpose flour is the base while baking powder and soda gift it a nice rise.
  • Wet Ingredients Ensure the ingredients are at room temperature for even mixing.
  • Optional Add-Ins – Try adding 1 cup raisins or cranberries or substitute pecans for walnuts. Mix in dried fruit and/or chocolate chips. It’s hard to go wrong with add-ins on this one!

How to Make Pumpkin Bread

The best pumpkin bread recipe is one that is easy to prepare and comes out perfectly moist.

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

Tips for Perfect Pumpkin Bread

  • For best results, combine the pumpkin mixture with the dry ingredients just until moistened, don’t overmix.
  • 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 or wrapped in foil for up to 4 months.

Perfect Pumpkin Recipes

Ready for more? Dive into the cozy flavors of fall with the pumpkin recipes.rnrnrnrn

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

baked Pumpkin Bread in the pan
4.98 from 119 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
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  • 2 cups all-purpose 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 large eggs room temperature
  • ¼ cup vegetable oil or melted butter
  • 1 cup chopped pecans optional


  • Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  • In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
  • In a medium bowl, combine the pumpkin puree, sugar, milk, eggs, and oil. Add the wet ingredients to the dry mixture and stir just until moistened. Fold in the nuts if using.
  • Pour the batter into the prepared baking and bake for 55-65 minutes or until a toothpick comes out clean.
  • Cool 5 minutes in the pan. Remove and cool completely on a wire 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 4 months. 
This recipe does not need a full can of pumpkin puree, leftovers can be frozen.
4.98 from 119 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
loaf of Pumpkin Bread with a title
plated Pumpkin Bread with writing
Pumpkin Bread baked in the pan and sliced with a title
sliced Pumpkin Bread with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.98 from 119 votes (83 ratings without comment)

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Recipe Rating


  1. Hello! I would like to try this recipe–but canned pumpkin comes in two (2) sizes; the smaller one is 15 oz, and the larger is 29 oz.

    Can I assume you mean the smaller size, when you say “one can?”

  2. Excellent pumpkin bread!!! Made as written but no nuts. It was perfect in every way! I printed the recipe so I’ll never lose it! Thanks for sharing this recipe!5 stars

  3. Made this as written with melted butter. It rose nicely and it had a good texture. It did not have much pumpkin flavor at all though. My family and I were disappointed. I think it has possibilities though. I would try it again and add more spice. I would like to add more pumpkin too but I think if I add too much it might bake differently.3 stars

  4. I made the bread in mini loaves and added cream cheese frosting. They were given as gifts, of course, I kept 2 for myself. So moist and good. Also I had used butter instead of oil. which I recommend for those that prefer butter over oily texture. I definitely recommend ☺️

  5. This recipe is easy and delicious! I love that it is moist and not overly sweet and really enjoyed the addition of the pecans!5 stars

  6. This is a great recipe for some October yum-yum! I added crushed walnuts in my pumpkin bread. It came out so moist and delicious! I’m making another one tomorrow.5 stars

  7. I made this for the #HollysCookingChallenge. I didn’t add the pecans. I wish I would have added chocolate chips, as I think it would have made the bread even better. It was simple to make and wasn’t overly sweet. I could see it also being good with some cream cheese frosting/icing. A solid pumpkin bread recipe!5 stars

  8. This is the perfect recipe for fall! I added mini chocolate chips, just cause it’s chocolate. Just made a loaf this morning! Yummy 5 stars

  9. One of our family favorites! It’s the perfect addition to any cool or snowy day! All four of my kids love it!5 stars

  10. This bread turned out moist, even though mine took 70 minutes. I like the spices that aren’t too overpowering.5 stars

  11. Easy to make, full of pumpkin flavor and very moist.

    The only change I would make next time is to double my pumpkin spices I put in. I used the spice ingredients off of my Libby Pumpkin can for the pie recipe.5 stars

  12. So easy to make and smells amazing when baking. The bread is moist and delicious. May try this again with the pecans.5 stars