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 113 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 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 113 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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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. This pumpkin bread is really good. I had a cup with my morning tea and had to have another slice. It’s got just the right balance of spice. Very nice flavor. I will definitely make this recipe again5 stars

  2. 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.5 stars

  3. 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.5 stars

  4. This bread is so easy to make and so delicious. It’s the perfect bread to enjoy during the fall….or anytime really.5 stars

  5. 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?

    1. 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!

  6. 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!!

  7. 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 DeliciOcous!! Thanks you for sharing your wonderful recipes!! Merry CHRISTmas Holly, to you, and yours! Happy New Year too!

    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!

  8. 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!

  9. 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

  10. 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?

  11. 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,

      1. 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.

      2. 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!

  12. 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!

  13. 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!