This Easy Pumpkin Bread Recipe is tested and perfected for moist, tender slices with chocolate chips or nuts as mini or full loaves.
author’s note
Easy Pumpkin Bread Recipe That Never Fails!
I was honestly scared I would never share a pumpkin bread recipe because my bar for it was way too high. Pumpkin bread sounds simple, but I wanted a very specific loaf.
It needed plenty of pumpkin flavor without being wet or gummy, enough spice that it actually tasted like fall, a really tender crumb, and the right amount of sweetness. I also wanted it moist without feeling oily.
So I kept testing.
I tried less oil, more pumpkin, different spice combinations, and different ratios of ingredients. Eventually I landed on using both melted butter and oil. The butter brings in that rich flavor I wanted, while the oil keeps the bread really soft.
And then there was the brown sugar topping. That one is non-negotiable! It melts over the top of the loaf as it bakes and creates this thin, slightly crackly layer that makes the bread feel a little more special without adding any extra work.
The day I knew I had finally nailed the recipe, the kids and I ate about half the loaf in one sitting. Now, if I actually want pumpkin bread left for later, I make two.
I especially love freezing individual slices because they thaw so quickly. Warm one up, add a little butter, and breakfast is done.
Easy Pumpkin Bread Recipe Ingredients
| Ingredient | Notes and swaps |
|---|---|
| Pumpkin puree | Use plain canned pumpkin, not pie filling. Measure 1 cup, level. If using homemade, drain until thick. |
| Brown sugar | Light or dark both work. Dark gives deeper flavor and color. |
| Oil | Neutral oil like canola or vegetable. Melted and cooled coconut oil works. |
| Unsalted butter, melted | Adds rich flavor. Use all oil for dairy free. |
| All purpose flour | Spoon and level so the loaf stays light. |
| Spices | Pumpkin pie spice works, or use cinnamon with a little ginger, nutmeg, and cloves. |
How To Make This Easy Pumpkin Bread Recipe
The full instructions are below but here are some tips while you go!
- Prep pan and oven: Use a light metal loaf pan with a parchment sling. Preheat fully.
- Mix wet: Use thick pumpkin. If watery, blot first. Whisk smooth.
- Whisk dry: Spoon and level flour. Use fresh spices. Sift if lumpy.
- Combine: Add dry to wet and stop as soon as it blends. Fold in chips or nuts gently.
- Top and bake: Sprinkle brown sugar on top. Bake until a toothpick comes clean. Tent if browning fast.
- Cool and slice: Cool 10 to 15 minutes in the pan, then move to a rack. Slice with a serrated knife.
Variations
- Pumpkin chocolate chip bread: Fold up to 1 cup chocolate chips into the dry ingredients, then mix and bake as directed.
- For mini loaves, grease and flour three mini pans and bake 35 to 40 minutes.
- Want extra crunch? Add streusel on top. Love this combo? Try my pumpkin chocolate chip muffins next.
Storage
- At Room Temperature: Store this easy pumpkin bread recipe in an airtight container for 2-3 days. After this, it risks molding due to its moistness.
- Refrigeration: After 2 days at room temperature, refrigerate to extend freshness. Warm slices for 5-10 seconds in the microwave before eating.
- Freezing:
- Let freshly baked bread cool completely.
- Slice the bread.
- Wrap each slice tightly in plastic wrap and store in an airtight bag or container.
- Freeze for up to 3 months. Slices thaw within an hour at room temperature or take a bit longer in the fridge.
More Amazing Pumpkin Treats:
Easy Pumpkin Bread Recipe
Video
Equipment
- 9 x 5-inch bread pan or 3 mini loaf pans
Ingredients
- 1-1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice see note 1
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter
- 1/4 cup vegetable or canola oil
- 1 cup light brown sugar or dark brown sugar, lightly packed
- 1 cup canned pumpkin puree see note 2
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons brown sugar optional bread topping
Instructions
- Preheat oven to 350°F. Melt butter in the microwave and let it cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1 pound) bread pan or 3 mini bread pans, tapping out excess flour.
- In a large bowl, add all dry ingredients. Whisk to combine.
- In a separate bowl, add all wet ingredients. Briskly whisk until smooth.
- Combine wet and dry ingredients and mix until just combined. Scrape dough into the prepared pan, smooth the top, and sprinkle 2 tablespoons brown sugar evenly over it if desired.
- Bake for 50–65 minutes (mini loaves for 35–40 minutes) until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 15 minutes, then invert onto a cooling rack. Wait for it to cool fully before slicing with a serrated knife.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soooo…i tried to double this recipe for 2 big loaves and it totally overflowed about 15 minutes into baking (and burned onto the bottom of my stove..oops). Now I’m thinking i should have looked for a double batch recipe instead of just doubling everything..do you have any suggestions on what i should increase/decrease for 2 loaves?
Oh darn!! Yes I’d recommend making 2 separate loaves next time instead of doubling the recipe. Sorry to hear about the mess 🙁
Please send me this recipe (without ads)!
I have it in the oven now! I know it will be a hit – batter was delicious!
Hope you loved it! 🙂 There is a “print” button on the recipe card that will allow you to get the full recipe without ads! 🙂
My daughter loves everything pumpkin, so I’m excited about trying your pumpkin bread recipe. I always only use fresh pumpkin for baking, will fresh work in this?
I haven’t personally tried fresh pumpkin, but I think if you really squeeze out excess moisture it should work! Maybe even reduce the pumpkin in a saucepan to concentrate it more and get rid of extra liquid! Let me know how it turns out 🙂
I LOVE this pumpkin bread! I greased pan with Crisco (canned) and instead of flour, sprinkled cinnamon sugar on inside of pan (stuck nicely to Crisco). I also added walnuts to batter, poured it in pan and sprinkled raw sugar over the top. Yum, nice & crunchy top. Definitely recommend!
Yay! So glad this bread was a hit 🙂 Thanks Connie!!
I’m really wanting to try this out but Is that a 15 oz can of pumpkin or the larger 29 oz the recipe calls for?
It calls for one CUP not can 🙂
What if I don’t have mini chocolate chips? Are the bigger chips okay?
Yes those will be totally fine! Enjoy! 🙂
I just made this and I add shredded coconut and it is GREAT
So happy to hear that! 🙂
I would also like to know if the bread is still delicious if frozen and then reheated.
Yes!! If I make several loafs at one time i’ll freeze the extras and they are still delicious weeks later! 🙂
I haven’t made this yet because I’d like to know; what if you’d like both chocolate chips And nuts? Can this recipe hold them both?
Yes you can definitely add both, I would just keep the total quantity of chips/nuts to 1 cup 🙂
Wonderful bread ! Thank you, once again your pumpkin chocolate bread recipe is a winner. Thanks for doing the research and testing. We love all your pumpkin chocolate recipes, healthy and not so much. One question, how do they do if frozen ?