Pumpkin Bread Recipe

This moist and easy pumpkin bread recipe is packed with warm fall spices and rich pumpkin flavor. Made in one bowl using canned pumpkin and simple ingredients. Perfect for cozy mornings, gifting, or freezing.

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Course: Baking, Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: Slices

Calories: 275kcal

Author: Abby Pinkmann

Cost: $6

Equipment

1 9x5" Loaf Pan Greased or lined with parchment
2 Mixing Bowls One for dry, one for wet
1 Whisk or Spoon For mixing ingredients
1 Measuring Cups Dry and wet sets
1 Cooling Rack Optional, but helps with texture

Ingredients

1¾ cups All-purpose flour Or gluten-free 1:1 blend
1 tsp Baking soda Fresh is best
½ tsp Salt
1 tbsp Pumpkin pie spice Or mix cinnamon + nutmeg
1 cup Canned pumpkin Not pie filling
2 Eggs Large
½ cup Vegetable oil Or melted coconut oil
¾ cup Granulated sugar
¼ cup Brown sugar Packed
1 tsp Vanilla extract
Optional Chopped nuts / chocolate chips ½ cup mix-ins of choice

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Instructions

Preheat oven to 350°F (175°C). Grease or line a standard 9x5" loaf pan.
In a large bowl, whisk together pumpkin, eggs, oil, sugars, and vanilla until smooth.
In another bowl, whisk together flour, baking soda, salt, and pumpkin spice.
Add dry ingredients to wet ingredients. Stir gently until just combined.
Fold in optional add-ins like nuts or chocolate chips, if using.
Pour batter into prepared loaf pan. Smooth the top.
Bake for 55–65 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to finish cooling.
Slice and serve, or wrap tightly to store.

Notes

For a gluten free pumpkin bread, use a 1:1 gluten-free flour blend.

Store leftovers in an airtight container at room temp for 2–3 days or refrigerate for up to 5 days.

To freeze, wrap the cooled loaf in plastic and foil. Freeze up to 3 months.

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