Pumpkin Bread Recipe That Tastes Like Fall in Every Bite

I still remember the first time I made pumpkin bread. I was 24, living in a shoebox apartment just outside Austin, trying to turn a rainy Sunday into something cozy. With a can of pumpkin, a cracked mixing bowl, and a borrowed loaf pan, I baked my very first pumpkin bread recipe. It wasn’t perfect, but it was warm, spiced, and comforting. And that’s what pumpkin bread should be.

In this guide, I’ll walk you through the best pumpkin bread recipe, using canned pumpkin, pantry staples, and a few personal touches I’ve learned through years of baking. Whether you’re after moist pumpkin bread, a gluten-free twist, or an easy pumpkin loaf that holds up for days, I’ve got you.

Key Takeaways: What You Need To Know

• This easy pumpkin bread recipe uses canned pumpkin and simple ingredients.
• You’ll get a moist, flavorful loaf packed with fall spices and a soft crumb.
• Variations like gluten free pumpkin bread or chocolate chip add-ins are easy swaps.
• It’s freezer-friendly, perfect for gifting, and comes together in one bowl.
• You’ll also get pro tips on oil vs. butter, spice blends, and how to store it right.

Pumpkin Bread Recipe and a Kitchen Memory

Is pumpkin bread easy to make?

Yes, pumpkin bread is very easy to make, even if you’re not an experienced baker. You don’t need a mixer, just one bowl, and the ingredients are simple: canned pumpkin, flour, eggs, sugar, and warm spices. Most of the magic happens in the oven while your kitchen starts to smell like fall.

My first pumpkin loaf in a tiny college kitchen

Back in college, I was constantly baking banana bread and zucchini muffins for my roommates. But the day I swapped mashed bananas for pumpkin purée was a turning point. I remember using a recipe scrawled on a sticky note, adjusting the cinnamon with a shaky hand, and crossing my fingers that it wouldn’t come out dry. Spoiler: it didn’t.

Pumpkin bread became my fall ritual. It reminded me of my mom’s rhubarb bread and the zucchini bread we’d make when the garden overflowed. There’s something grounding about baking a loaf that doesn’t try to be fancy. Just honest ingredients and a little love.

And while you’re here for pumpkin bread, if you’re into cozy loaves with garden produce, I highly recommend trying my zucchini bread recipe, or for something truly indulgent, the zucchini bread with chocolate chips is always a hit.

What Ingredients Make the Best Pumpkin Bread?

What ingredients are in pumpkin bread?

The best pumpkin bread recipe includes canned pumpkin, flour, sugar, eggs, oil or butter, baking soda, salt, and warm spices like cinnamon and nutmeg. You can add extras like vanilla, chopped nuts, or chocolate chips for texture and flavor.

Core Ingredients for Moist Pumpkin Bread:

Ingredient	Why It Matters
Canned Pumpkin	Brings moisture, body, and subtle sweetness
All-Purpose Flour	Gives structure to the loaf
Granulated Sugar	Adds sweetness and keeps it tender
Eggs	Binds everything together
Oil or Butter	Adds richness, more on this below
Baking Soda	Helps the bread rise without yeast
Cinnamon & Nutmeg	Create that cozy fall flavor profile
Salt	Balances sweetness and enhances flavor

For a gluten free pumpkin bread, I’ve had great results using a 1:1 gluten-free baking flour blend. Just swap it straight in, no need to change measurements.

You’ll also want to check your canned pumpkin label, look for 100% pure pumpkin, not pie filling. I love using Libby’s or the store-brand organic versions. They’re thick, not watery, and pack that earthy pumpkin flavor.

Looking for a fruitier twist? Try my rhubarb bread or strawberry rhubarb bars for a spring-to-summer variation.

Is it better to make pumpkin bread with oil or butter?

For the most tender and moist pumpkin bread, oil is usually the better choice. It stays soft longer and makes a more even crumb. Butter adds flavor but can result in a drier texture over time, especially if you refrigerate the loaf.

Here’s a quick breakdown:

Fat Source	Texture	Flavor	Shelf Life	My Verdict
Oil	Super moist	Neutral	Stays fresh longer	Best for most loaves
Butter	Slightly drier	Rich	Slightly shorter	Great if served warm
Combo	Balanced	Slightly rich	Good shelf life	Perfect for gifting

Personally, I use oil for everyday loaves and save butter for special occasions when I plan to serve it fresh, maybe with a spiced glaze or cinnamon sugar crust.

How to Make Pumpkin Bread – Step-by-Step

How do you make pumpkin bread?

To make pumpkin bread, mix wet and dry ingredients in separate bowls, combine them, pour into a loaf pan, and bake at 350°F for about an hour. This pumpkin bread recipe uses canned pumpkin for convenience and rich flavor.

Let’s break it down into easy steps so you can nail this pumpkin bread recipe, whether it’s your first time or your fiftieth.

Ingredients (for one standard loaf pan)

• 1¾ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + pinch of clove)
• 1 cup canned pumpkin (NOT pumpkin pie filling)
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ¾ cup granulated sugar
• ¼ cup brown sugar (adds moisture)
• 1 teaspoon vanilla extract

Optional add-ins:

• ½ cup chopped walnuts or pecans
• ½ cup mini chocolate chips
• Dash of ground ginger for extra warmth

Easy Pumpkin Bread Recipe – Directions

Step 1: Preheat and prep

Set your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.

Pro tip: If you’re making mini pumpkin loaves or muffins, reduce the baking time by about 15–20 minutes.

Step 2: Mix your dry ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Salt
• Pumpkin spice blend

This ensures even distribution and avoids clumps of baking soda in your finished pumpkin loaf.

Step 3: Combine the wet ingredients

In a large bowl, whisk together:

• Canned pumpkin
• Eggs
• Oil
• Both sugars
• Vanilla

The canned pumpkin adds a gorgeous orange hue and natural moisture that makes this the best pumpkin bread recipe I’ve ever made.

Step 4: Fold it all together

Add the dry ingredients into the wet mixture and stir gently until just combined. Don’t overmix, you want your pumpkin bread to stay tender, not tough.

At this stage, fold in any extras like nuts or chocolate chips. For a healthier twist, I’ve even tried this with a scoop of grated zucchini, just like my zucchini bread recipe, and wow, it works.

Step 5: Bake and smell the magic

Pour your pumpkin bread batter into the loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick comes out clean from the center.

Cool in the pan for 10 minutes, then transfer to a wire rack. Waiting is the hardest part, but worth it.

How long does it take to make pumpkin bread?

From start to finish, pumpkin bread takes about 1 hour and 15 minutes. That includes prep time, mixing, baking, and a bit of cooling.

Task	Time Needed
Prepping ingredients	10 minutes
Mixing	5–7 minutes
Baking	55–65 minutes
Cooling	10–15 minutes
Total Time	~1 hr 15 mins

Need a weekend baking project with the kids? This easy pumpkin bread recipe is beginner-friendly and fuss-free, just like our favorite zucchini muffins.

How to Level Up Pumpkin Bread (With Real Feedback!)

How to level up pumpkin bread?

The easiest way to upgrade your pumpkin bread recipe is by adding flavor-packed mix-ins, creative toppings, or using browned butter for depth. You can also swirl in cream cheese, crumble a cinnamon streusel on top, or bake it into a double chocolate pumpkin loaf.

Let’s get into a few tried-and-true pumpkin bread upgrades you can play with this fall.

1. Add a cinnamon sugar topping

Before baking your pumpkin loaf, sprinkle the batter with a generous layer of cinnamon sugar. It bakes into a crackly, sweet crust that contrasts perfectly with the soft, moist pumpkin bread inside.

Try this cinnamon sugar blend:

• 1 tablespoon granulated sugar
• ½ teaspoon cinnamon

Sprinkle over the top before baking. It’s a small step, but it makes your pumpkin bread feel bakery-quality.

2. Cream cheese swirl (crowd favorite)

To make your pumpkin bread look and taste like a fall coffee shop treat, swirl in a simple cream cheese filling.

Filling for swirl:

• 4 oz cream cheese (softened)
• 2 tablespoons sugar
• 1 egg yolk
• ½ tsp vanilla

Spoon half the pumpkin bread batter into the loaf pan, layer in the cream cheese swirl, then top with the remaining batter. Swirl gently with a butter knife.

3. Go chocolate: Double chocolate pumpkin loaf

Chocolate and pumpkin are fall soulmates. Add:

• ¼ cup cocoa powder
• ½ cup mini chocolate chips

to your pumpkin bread recipe, and boom, double chocolate pumpkin bread. It’s rich, moist, and basically dessert disguised as breakfast.

It’s a decadent take on the pumpkin loaf that pairs perfectly with a hot mug of coffee or cider.

If you like chocolatey baked goods, you’ll probably love my gooey zucchini brownie recipe, too. Just saying.

4. Gluten-free pumpkin bread that doesn’t taste like cardboard

Want your pumpkin bread gluten-free? Swap the all-purpose flour in your pumpkin bread recipe with a 1:1 gluten-free baking blend like Bob’s Red Mill or King Arthur. Add 1 extra tablespoon of oil or a dollop of yogurt to maintain that classic moist pumpkin loaf texture.

The flavor stays warm and spiced. The texture? Still fluffy, still tender, still sliceable. You’d never know it’s gluten free pumpkin bread unless someone told you.

5. Real-life review: “My favorite pumpkin bread recipe ever.”

“Abby, this pumpkin bread recipe is EVERYTHING. I made it three times in one week, once with walnuts, once with chocolate chips, and once gluten-free for my sister. Every single loaf came out moist, rich, and so cozy. This is officially my go-to pumpkin bread for fall.”
— Jess M., Tulsa, OK

Need more ideas? My readers who love this pumpkin loaf also rave about rhubarb muffins and peach cobbler, the fruitier side of comfort baking.

How to Store Pumpkin Bread So It Stays Moist

How long does pumpkin bread last in the fridge?

Pumpkin bread lasts up to 5 days in the fridge when stored in an airtight container. Let it cool fully, wrap it tightly, and refrigerate to keep it moist and flavorful.

But don’t stop there, this pumpkin bread recipe is incredibly freezer-friendly. Let’s break it down.

Fridge Storage for Pumpkin Loaf

After baking your pumpkin bread, let it cool completely. This is crucial, trapping steam will lead to soggy slices and weird texture.

Here’s how to refrigerate it right:

1. Wrap the cooled pumpkin loaf tightly in plastic wrap or foil.
2. Place it in an airtight container or zip-top bag.
3. Store in the fridge for 4–5 days.

Tip: If you used cream cheese swirl, refrigeration is a must. It helps maintain food safety and keeps the swirl firm.

Freezing Your Pumpkin Bread Recipe

This easy pumpkin bread freezes like a dream. I always make a double batch, one to enjoy now, one for later. Here’s how to do it:

1. Wrap your cooled loaf in plastic wrap.
2. Then wrap in a layer of foil to prevent freezer burn.
3. Label and freeze for up to 3 months.

To thaw, let it sit at room temperature (still wrapped) for a few hours. You’ll have moist, flavorful pumpkin bread ready to slice, toast, or warm in the oven.

Reheat Like a Pro

Pumpkin bread tastes even better slightly warm. Try this:

• Toast slices in a skillet with a little butter.
• Or microwave a slice for 10–12 seconds.

It brings out the spices and revives that soft, cozy texture, just like when it came out of the oven.

Make-Ahead Tip for Gifting

Pumpkin bread makes a perfect gift for neighbors, teachers, or holiday potlucks. Wrap mini loaves in parchment, tie with twine, and label with a cute note. Everyone loves a homemade pumpkin loaf, especially one that stays moist for days.

If you love baking breads for gifts, try my seasonal zucchini bread or rhubarb bread for spring and summer swaps.

Troubleshooting Pumpkin Bread – Common Issues & Fixes

Why did my pumpkin bread turn out dry, dense, or gummy?

A pumpkin bread recipe can go wrong when measurements are off, the batter is overmixed, or it’s underbaked or overbaked. Thankfully, these common pumpkin bread problems are easy to fix once you know what caused them.

1. Dry Pumpkin Bread

If your pumpkin bread came out dry, there are a few likely culprits:

• You used too much flour: Always spoon and level, don’t scoop.
• Baked too long: Check it at 50 minutes and watch carefully.
• Not enough moisture: This pumpkin bread recipe uses canned pumpkin and oil for guaranteed moisture. If you swapped either, it might be the cause.

Fix: Brush slices with a little maple syrup or simple syrup before serving. Or toast it and slather it with butter.

2. Gummy or Undercooked Center

A classic issue with pumpkin loaf is when the outside looks done, but the center is still gooey.

• Your oven may run hot. Invest in an oven thermometer.
• You might’ve added too much canned pumpkin or overmixed.
• Your loaf pan may be too small, making the loaf too thick.

Fix: Tent with foil at the 40-minute mark to prevent over-browning and give the center more time. Always use the toothpick test: it should come out mostly clean, with a few crumbs, not wet batter.

3. Dense Pumpkin Bread

If your pumpkin bread is heavy or overly dense, it likely came from:

• Overmixing the batter (this develops gluten and toughens the crumb)
• Not enough leavening (make sure your baking soda is fresh!)
• Too much pumpkin or wet ingredients

Fix: Stir gently. Mix just until the flour disappears. You want a thick but pourable batter, not a paste.

4. Sunken Middle

A common concern in baking pumpkin bread recipes is the dreaded sunken middle. It usually means:

• Your bread wasn’t baked long enough
• You opened the oven too soon
• Too much moisture in the batter

Fix: Next time, avoid peeking until at least the 45-minute mark. Let the pumpkin loaf set properly in the oven before disturbing its rise.

5. Pumpkin Bread Cracking on Top

Believe it or not, this is a good sign!

Cracks on top of a pumpkin loaf are totally normal and even desirable. It means the bread rose properly and released steam through the top. That rustic, crackled crust? It’s pumpkin bread perfection.

Abby’s Final Pumpkin Bread Troubleshooting Tip

If you’re struggling with baking in general, start with the basics. Follow the pumpkin bread recipe exactly the first time. Once you’ve got the feel for the batter, that’s when you can start experimenting, with cinnamon sugar swirls, chocolate chips, or even zucchini like in my zucchini bread and zucchini muffins.

Pumpkin bread is forgiving. And once you master this easy pumpkin bread recipe, you’ll find yourself baking it year after year, tweaking it with seasonal ingredients or handing it out to friends.

FAQs – Answering Your Pumpkin Bread Questions

A Final Slice of Story

In my house, pumpkin bread signals a shift in the seasons. It’s the loaf I bake when the mornings get crisp, when the sweaters come out, and when dinner somehow becomes soup three nights a week. It’s also the thing I bring to neighbors, stash in lunchboxes, and nibble on with coffee during slow, quiet mornings.

And maybe that’s why this pumpkin bread recipe means so much to me. It’s not just about the baking, it’s about the pause. The pause to stir, to pour, to fill the house with cinnamon and nutmeg and that sweet, earthy scent of fall.

If you bake this pumpkin loaf, whether you keep it classic or add chocolate, swirl in cream cheese, or turn it gluten free, I hope it brings you the same cozy feeling it brings me.

And hey, if you’re into seasonal baking like I am, don’t miss my strawberry rhubarb cobbler or peach cobbler recipe, the summer cousins to this fall favorite.