Pumpkin bread is a cozy classic that deserves a permanent spot in your baking rotation—especially during fall. This version bakes up incredibly moist, tender, and flavorful with just the right balance of warm spices and pumpkin richness. Whether you’re enjoying a slice for breakfast, dessert, or as an afternoon pick-me-up with coffee, this recipe delivers every time.
Unlike overly dense or dry versions, this pumpkin bread stays soft for days thanks to the use of oil and the perfect ratio of wet to dry ingredients. It’s a fuss-free recipe anyone can master, with simple ingredients and no mixer required.
Table of Contents
Ingredients
You’ll need a handful of pantry staples to whip up this irresistibly moist pumpkin bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or homemade blend)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup milk (any variety works)
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chocolate chips, chopped pecans, or walnuts
- Pepitas (pumpkin seeds) for topping
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- Combine the wet ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, oil, milk, and vanilla extract until smooth and fully combined.
- Add dry to wet: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no flour streaks remain—don’t overmix.
- Add-ins (optional): Stir in chocolate chips, nuts, or other add-ins if using.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle with pepitas.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10 slices
- Difficulty: Easy
- Storage: Airtight at room temp for 4 days or refrigerate up to 1 week
Nutrition Facts (Estimated per slice)
- Calories: 265
- Fat: 12g
- Carbohydrates: 37g
- Sugar: 22g
- Protein: 3g
- Fiber: 1g
Note: Nutrition values may vary based on specific ingredients and add-ins used.
Tips & Variations
- Use pure pumpkin puree: Always check the label—avoid pumpkin pie filling, which has added sugar and spices that can throw off the recipe.
- Avoid overmixing: Gently fold the ingredients to prevent dense or gummy bread.
- Oil = maximum moisture: Using oil instead of butter keeps the bread soft for days, even at room temperature.
- Customize with add-ins: Chocolate chips, chopped pecans, or walnuts work beautifully. Want it Starbucks-style? Sprinkle pepitas on top before baking.
- Make it into muffins: Pour the batter into a lined muffin tin and bake for 18–20 minutes. Great for grab-and-go breakfasts!
- Try a cream cheese swirl: Add a quick mix of cream cheese, sugar, and vanilla to swirl into the top of the batter before baking.
FAQs
Can I freeze pumpkin bread?
Yes! Wrap the cooled loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze up to 3 months. Thaw overnight in the fridge or at room temp.
Can I make this dairy-free?
Absolutely—just use a non-dairy milk like almond, oat, or soy. The rest of the ingredients are already dairy-free.
How do I know it’s done baking?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready. The top should feel firm and springy to the touch.
More Pumpkin Recipes to Try
If you loved this pumpkin bread, here are more cozy pumpkin treats you’ll want to bake next:
- 🧁 Pumpkin Cream Cheese Muffins – Swirled with a sweet cream cheese filling, just like the bakery version!
- 🍪 Soft Pumpkin Chocolate Chip Cookies – Chewy, spiced, and packed with melty chocolate chips.
- 🎃 Pumpkin Pie Bars – All the flavor of classic pumpkin pie, in easy-to-serve bar form.
- 🍞 Pumpkin Cinnamon Roll Loaf – A swirled bread that’s perfect for special mornings.
Easy Pumpkin Bread Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- Combine the wet ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, oil, milk, and vanilla extract until smooth and fully combined.
- Add dry to wet: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no flour streaks remain—don’t overmix.
- Add-ins (optional): Stir in chocolate chips, nuts, or other add-ins if using.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle with pepitas.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Final Thoughts
There’s a reason this pumpkin bread recipe is a go-to year after year—it’s simple, moist, and packed with comforting flavor. Whether you keep it classic or dress it up with chocolate chips or nuts, it’s guaranteed to satisfy. Best of all, it stores beautifully and freezes like a dream, making it perfect for prepping ahead.