The short answer: This pumpkin bread recipe makes a tall, moist loaf full of cinnamon, nutmeg, ginger and cloves, and it's mixed in two bowls with no mixer.
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Whisk canned pumpkin with sugar, oil, eggs and a little water, stir in flour, baking soda, salt and spices just until combined, then bake in a 9x5-inch loaf pan at 350°F for 55 to 70 minutes. Below you'll find exact amounts, bake times by pan, chocolate chip and muffin versions, and how to store and freeze it.
Pumpkin bread is the first thing I bake every fall. The whole house smells like the season, and an extra loaf makes a sweet gift for neighbors and teachers.
Pumpkin bread ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1¾ cups | Spoon and level |
| Baking soda | 1 teaspoon | Check that it's fresh |
| Salt | ¾ teaspoon | |
| Ground cinnamon | 2 teaspoons | |
| Ground nutmeg | ½ teaspoon | |
| Ground ginger | ½ teaspoon | |
| Ground cloves | ¼ teaspoon | Or use 1 tablespoon pumpkin pie spice for all four |
| Canned pumpkin puree | 1 can (15 ounces), about 1¾ cups | Not pumpkin pie filling |
| Granulated sugar | ¾ cup | |
| Light brown sugar | ½ cup, packed | Adds moisture and caramel notes |
| Vegetable or canola oil | ½ cup | Keeps the loaf soft |
| Large eggs | 2 | Room temperature |
| Water or milk | ¼ cup | |
| Vanilla extract | 1 teaspoon |
Makes one 9x5-inch loaf, about 10 to 12 slices.
How to make pumpkin bread, step by step
- Heat the oven. Heat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with a parchment sling.
- Mix the dry ingredients. In a medium bowl, whisk the flour, baking soda, salt and spices.
- Mix the wet ingredients. In a large bowl, whisk the pumpkin, both sugars, oil, eggs, water and vanilla until smooth.
- Combine. Add the dry ingredients to the wet and fold with a spatula just until no dry flour remains. Don't overmix.
- Fill the pan. Scrape the batter into the pan and smooth the top. Sprinkle with coarse sugar or pepitas if you like.
- Bake. Bake 55 to 70 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. Tent with foil after 45 minutes if the top darkens.
- Cool. Cool in the pan for 15 minutes, then lift it out onto a rack. Let it cool completely before slicing for clean pieces.
Skip tasting the batter. The FDA explains that raw flour and raw eggs can carry harmful bacteria.
Pumpkin bread bake times by pan
| Pan | Oven | Approximate time |
|---|---|---|
| 9x5-inch loaf pan | 350°F | 55 to 70 minutes |
| 8½x4½-inch loaf pan | 350°F | 65 to 75 minutes |
| Two 8x4-inch loaf pans | 350°F | 45 to 55 minutes |
| 4 mini loaf pans | 350°F | 30 to 40 minutes |
| 18 standard muffins | 350°F | 20 to 25 minutes |
| 9x13-inch pan (pumpkin bars) | 350°F | 25 to 30 minutes |
Start checking 10 minutes early, since ovens and pans vary.
Easy pumpkin bread variations
- Chocolate chip pumpkin bread: fold in 1 cup of semisweet or mini chips.
- Pumpkin nut bread: add ¾ cup of toasted chopped walnuts or pecans.
- Cream cheese swirl: beat 4 ounces of cream cheese with 2 tablespoons of sugar and 1 egg yolk, then swirl it into the middle of the batter.
- Streusel top: sprinkle a mix of brown sugar, flour, cinnamon and cold butter over the top before baking.
- Pumpkin muffins: bake in a lined muffin tin for 20 to 25 minutes.
- Glazed pumpkin bread: drizzle the cooled loaf with powdered sugar mixed with a little milk and cinnamon.
Tips for moist pumpkin bread
- Use oil. Oil keeps pumpkin bread soft for days.
- Measure flour carefully. Too much flour makes a dry, dense loaf.
- Don't overmix. Stop as soon as the flour disappears.
- Use fresh spices. Ground spices lose their punch after about a year.
- Bake it fully. A wet center will sink as it cools.
- Wrap it once it's cool. Pumpkin bread gets even moister and more flavorful by the next day.
For more fall baking, try our pumpkin chocolate chip cookies, how to make pumpkin pie and our classic banana bread recipe. Hosting the holidays? Browse our Thanksgiving desserts.
Storing and freezing pumpkin bread
Wrap the cooled loaf tightly and keep it at room temperature for 2 to 3 days, or refrigerate it for up to about a week. To freeze, wrap the whole loaf or slices in plastic and then foil and freeze for up to about 3 months. Thaw at room temperature, or toast slices straight from the freezer. Leftover pumpkin puree can be frozen in measured portions for your next batch.
Plan your fall baking
Fall baking is easier when the canned pumpkin and spices are already in the pantry. Add them to your list before the holiday rush.
- Meal Planner & Grocery List, $3.99. Plan weekly meals and baking, with an aisle-sorted grocery list and a pantry inventory.
- Family Recipe Binder, $6.99. Keep your family's fall baking recipes together, from pumpkin bread to pie.
Find more printables in the Home shop.
No jar of pumpkin spice in the cabinet? Our homemade pumpkin pie spice recipe makes enough for several loaves and lists simple substitutes.
Baking is just one way to enjoy the season. See our list of 75 fall activities for more.
Pumpkin bread pairs well with a warm London Fog. For more seasonal bites, see our fall snacks.
Want another quick bread for gift loaves? Try our moist zucchini bread, with 10 variations and mini loaf bake times.
Want to dress it up? Spread on our cream cheese frosting, or try the cinnamon version.
Frequently asked questions
How do you make pumpkin bread? To make pumpkin bread, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves in one bowl. In another bowl, whisk a 15-ounce can of pumpkin puree with sugar, oil, eggs and a little water or milk. Stir the dry ingredients into the wet until just combined, pour the batter into a greased 9x5-inch loaf pan, and bake at 350°F for 55 to 70 minutes, until a toothpick in the center comes out clean.
Should I use canned pumpkin or pumpkin pie filling? Use plain canned pumpkin puree for pumpkin bread, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, so using it would make the bread too sweet and throw off the seasoning. Check the label for 100% pumpkin. Homemade pumpkin puree also works if you cook it down until it's thick.
Can I use fresh pumpkin for pumpkin bread? Yes, you can use fresh pumpkin for pumpkin bread. Roast halved, seeded sugar pumpkins at 400°F until very tender, scoop out the flesh, and purée it until smooth. Fresh purée is usually wetter than canned, so drain it in a fine strainer or cook it in a pan until it's thick before measuring. Use about 1¾ cups in place of one 15-ounce can.
How do you know when pumpkin bread is done? Pumpkin bread is done when the top is domed and cracked, it springs back when pressed lightly, and a toothpick or skewer pushed into the center comes out clean or with a few moist crumbs. Many bakers also look for about 200°F to 205°F in the center on an instant-read thermometer. If the top browns early, cover it loosely with foil.
Why is my pumpkin bread gummy or dense? Pumpkin bread is gummy or dense when it's underbaked in the middle, when the batter is overmixed after adding flour, or when there's too much pumpkin for the amount of flour. Measure flour by spooning it into the cup and leveling it, stir the batter just until combined, and bake until the center tests clean.
Why did my pumpkin bread sink in the middle? Pumpkin bread usually sinks when it comes out of the oven before the center has set, when the oven door is opened too early, or when baking soda is old or measured too generously. Bake until a skewer in the center comes out clean, use fresh leavening, and avoid opening the oven for the first 45 minutes.
Can I use butter instead of oil in pumpkin bread? Yes, you can use the same amount of melted butter instead of oil. Butter adds a richer flavor but makes the loaf slightly less moist and a little firmer once it cools. Oil keeps pumpkin bread soft for days, which is why many recipes use it. You can also use half butter and half oil.
Can I reduce the sugar in pumpkin bread? You can reduce the sugar in this pumpkin bread recipe by about a quarter without major changes. The loaf will be a little less tender and less sweet, and it may brown less. Using part brown sugar adds a deeper, caramel-like flavor. Cutting the sugar much further can make the bread dry and dense.
Can I add chocolate chips to pumpkin bread? Yes, you can add chocolate chips to pumpkin bread. Fold 1 cup of semisweet or mini chocolate chips into the batter at the very end. Toss them with a tablespoon of the flour mixture first to help keep them from sinking. You can also add chopped walnuts or pecans, dried cranberries, or a cream cheese swirl.
Can I make pumpkin muffins with this recipe? Yes, this pumpkin bread batter makes about 18 standard muffins. Fill lined muffin cups about three-quarters full and bake at 350°F for 20 to 25 minutes, until a toothpick in the center comes out clean. Sprinkle the tops with coarse sugar or chopped pecans before baking for a bakery-style finish.
Is it safe to eat raw pumpkin bread batter? No, it isn't safe to eat raw pumpkin bread batter. The FDA advises not eating raw batter or dough, because raw flour and raw eggs can carry harmful bacteria such as E. coli and Salmonella. Wait until the pumpkin bread is fully baked, and wash your hands, bowls and utensils after handling the batter.
How long does pumpkin bread last? Pumpkin bread keeps for about 2 to 3 days at room temperature, wrapped tightly once it's completely cool, and up to about a week in the refrigerator. If your kitchen is warm or humid, refrigerating it helps prevent mold. Bring slices back to room temperature or warm them briefly before serving.
Can you freeze pumpkin bread? Yes, pumpkin bread freezes very well. Cool the loaf completely, wrap it tightly in plastic wrap and then foil or a freezer bag, and freeze it for up to about 3 months for best quality. Freeze individual slices for quick breakfasts and thaw them on the counter or warm them in the toaster oven.
What can I do with leftover canned pumpkin? Leftover canned pumpkin can go into pumpkin pancakes, oatmeal, smoothies, chili, pasta sauce, or pumpkin chocolate chip cookies. Store leftover pumpkin puree in a covered container in the refrigerator and use it within about 5 to 7 days, or freeze it in measured portions for later baking.