This homemade pumpkin bread recipe is the perfect fall quick bread. Light, moist, and filled with pumpkin spice and everything nice, this pumpkin bread smells as delicious as it tastes.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: Sweet and spiced with hints of warm pumpkin pie spice and rich pumpkin flavor.
- Skill Level: This quick bread is… well, quick to prepare! No kneading is needed, so it’s perfect for beginner bakers.
- Swaps: Get creative! You can add in different nuts, chocolate chips, dried cranberries, or coconut flakes.
- Freezing: It freezes well and can be made into mini loaves or mini muffins, so feel free to double the recipe.
Ingredient Tips
- Pumpkin: Choose canned pumpkin or canned pumpkin puree (not pumpkin pie filling). Homemade pumpkin puree can be too moist for this recipe, affecting the final texture.
- Spice: Warm spices are the key to this recipe. Embrace the flavor of fall by making pumpkin pie spice at home with cinnamon, cloves, ginger, nutmeg, and allspice.
- Optional Add-Ins: Try adding 1 cup raisins or cranberries, or substitute pecans for walnuts. Mix in dried fruit or chocolate chips. It’s hard to go wrong with add-ins on this one!
How to Make Pumpkin Bread
Have delicious pumpkin loaf ready in just a few steps.
- Combine dry ingredients in a bowl (full recipe below).
- Whisk wet ingredients & sugar in a separate bowl. Add to dry ingredients just until moist.
- Stir in optional nuts or chocolate chips, if desired.
- Bake until a wooden pick comes out clean, cool & serve.
Best Tips for Cozy Quick Bread
- Combine the pumpkin mixture with the dry ingredients just until moistened; don’t overmix.
- Line the loaf pan with parchment for easy removal and cleanup.
- Don’t worry if the pumpkin bread develops a crack on the top; this is normal for all quick breads. 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.
Pumpkin Picks You'll Love
Did your family love this homemade Pumpkin Bread? Leave a comment and rating below!
Equipment
- 9 x 5-inch Loaf Pan lined with parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice or cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup milk
- 2 large eggs room temperature
- ¼ cup vegetable oil or melted butter
- 1 cup chopped pecans optional
Instructions
- 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 pecans if using.
- Pour the batter into the prepared loaf pan 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 before slicing.
Notes
- 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 for another loaf.
Nutrition Information
Calories: 267 | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 160mg | Potassium: 198mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3247IU | Vitamin C: 1mg | Calcium: 62mg | 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© 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.
The bread is moist and is a lovely texture. Taste is a gentle pumpkin flavor. We like raisins so added them to the mixture. I doubled the recipe and both loaves turned out perfectly.
Made this bread today. Delicious! Perfect with hot tea on a chilly autumn day! Yum!
I made this today and it had the most pumpkin flavor of any pumpkin bread I’ve ever made. It was delicious! It was so easy to make. My loaf did bake for 75 minutes! Thank you for this recipe.
I veganized this recipe by using Just Egg and oat milk. Delicious!
Delicious recipe. Thank you!
will try cupcakes or individual small loaves next time since only 2 of us
thanks
I’m not of fan of pumpkin anything but I thought I’d give this month’s challenge a try anyway. I have to admit, with some chocolate chips, pecans, and cranberries toasted with butter it was quite good. The family loved it!
So happy you enjoyed it, Judi!
Hi! This sounds really good! I plan to make it for the challenge. I’m also going to try it with your pumpkin pie crescent glaze on it. If it turns out ok, I will enter it in the challenge.
It sounds delicious, Shelley! We would love to see how it turns out.
This pumpkin bread is delicious! So moist. Just the right amount of spice. One of my go-to recipes in the fall.
So excited to see this as this month’s cooking challenge because I love anything and everything pumpkin! I made mini loaves and kept it simple. It turned out moist and delicious with just the right amount of spice. Definitely a keeper!
Made this for the October Cooking Challenge with a few add in/alterations and it came out moist and delicious.
So happy you enjoyed it, thanks Renee!
so tasty and moist! quick and easy to prepare…will definitely make again!
I made the Pumpkin Bread last night. I doubled the recipe and put one in the freezer to keep until Halloween and the other one we enjoyed last night. Thanks for the recipe.
Made this today for this month’s baking challenge and it was almost half gone before I could even take a picture!
Perfect for fall and so quick and easy to make!
Thanks for baking with us, Ashley! Glad you enjoyed this recipe.
This doesn’t even taste like pumpkin!! If I hadn’t put the pumpkin in myself and did a blind taste test, I never would have guess it was pumpkin bread.
Oh no, I am sorry to hear that Sue! Thank you for trying our recipe.
I made this today
i replaced pecans with chocolate chips
very moist, tender loaf
definitely recommend the recipe
Helen
New Zealand
Thanks Helen! I am so glad you enjoyed it.
Made this yesterday and it was perfect!!! I always worry about the density and moistness of my breads and it was perfect! Thanks so much!!
So glad you enjoyed it Sandy!
Could make this in a bread machine?
Hi Heather, we have never attempted to make this recipe in a bread machine. If you do try it out, we would love to hear how it goes.
Can I use non-dairy milk?
Hi Linda, it should work well. I have made this recipe with almond milk and it worked well for me.
That pumpkin bread was great and very easy to make I had a deli for 22years on Long Island ny your recipes are great. Keep them coming. Thanks again