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Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!

Sliced loaf of pumpkin bread on a white cutting board

There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season.

They come together super easily, they’re often delicious for both breakfast and dessert and they’re the perfect treat to gift to just about anyone.

From Banana Bread, Zucchini Banana Bread, Apple Pie Bread, and Butternut Squash Bread, I pretty much have any type of quick bread you could possibly want. But my absolute favorite quick bread of all the quick breads here on My Baking Addiction, this Pumpkin Bread will always be my most loved and most baked!

Ingredients for pumpkin bread arranged on a countertop


Okay, let’s chat about this pumpkin bread. There is nothing that signifies fall for me more than this recipe. I’ve been making it for years – long before my blog, and it shows up countless times in my kitchen throughout the season.

It’s sweet, spicy and incredibly moist. I know, I know, moist is not my favorite word either, but there is really no way to adequately describe this Pumpkin Bread recipe without mentioning that word.

Wet ingredients for pumpkin bread in a white mixing b owl

I have fed this bread to so many people and every one of them has declared that this recipe is the best Pumpkin Bread they have ever tasted.

This particular recipe gets better with time, so whip it up a day or so in advance before you plan on eating it or giving it away.

Because let me tell you, it makes a great gift for neighbors, a hostess gift, or a gift for your boss if you’re looking to butter them up a bit.

Whisk stirring together the dry ingredients for pumpkin bread in a glass mixing bowl


This quick bread recipe takes a bit of time to bake, but I bet you can pull together the batter in about the same amount of time it’ll take for the oven to preheat.

Preheat the oven to 350°F and measure out your ingredients:

  • 1 (15 ounce) can pure pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons pumpkin pie spice
Spatula stirring together pumpkin bread batter in a white mixing bowl

Like all quick-bread recipes, we mix together the wet ingredients in one bowl, which in this case includes a whole can of pumpkin puree. We’re not skimping on the pumpkin in this bread!

In another bowl, we’ll whisk together all of the dry ingredients. From there, add the dry ingredients to the wet and mix the batter together before dividing into two loaf pans.

That’s right, this bread makes two loaves! That’s why it’s extra perfect for gifting.

Or you could keep them both for yourself. It freezes beautifully, after all. Serve it up plain, toasted, with a spread of butter, or get a little adventurous and fry it up in a pan and make Pumpkin Bread French Toast!

Batter for pumpkin bread in two loaf pans


When you’re making this bread, make sure you grab a can of pure pumpkin puree.

Canned pumpkin pie filling is not the same thing; it has a bunch of added ingredients that we don’t need in our Pumpkin Bread. 

While you’re at the store, grab a few extra cans because I can guarantee you’ll want to use them in Pumpkin Cheesecake, Pumpkin Bundt Cake, Pumpkin Crunch Cake, and more. 

Two baked loaves of pumpkin bread cooling on a wire rack


This bread is perfect as it is, but you can totally add some extra if you want.

Add in some chocolate chips for Pumpkin Chocolate Chip Bread, or even add things like chopped pecans and dried cranberries. Simply fold them in before you add the batter to the pans.

If you love pumpkin bread, but are looking for pumpkin muffins? This recipe works beautifully for both.

Simply divide the batter into muffin tins that are either sprayed with non-stick cooking spray or lined with paper liners.

Bake them up at 350°F for about 18-20 minutes and you’ll have some seriously delicious pumpkin muffins!

Two slices of pumpkin bread on a plate next to a cup of coffee


Store this bread well wrapped at room temperature for up to 3 days. If you want it to keep for longer, pop it into the refrigerator.

This recipe is also great for freezing. You can either freeze the loaves whole or freeze individual slices.

Two slices of pumpkin bread topped with whipped cream on a plate

To freeze the whole loaves, wrap the bread well in plastic wrap and then wrap them tightly in foil. 

To freeze slices, cut nice, thick slices and wrap them each in plastic wrap. Pop them in a zip-top freezer bag.

Freeze the bread for up to 3 months. When you’re ready to enjoy, take the whole loaves out of the freezer and let them thaw on the counter overnight, or grab as many slices as you like and microwave them for 30-60 seconds for a nice warm slice of Pumpkin Bread.

Slices of pumpkin bread on a white cutting board
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Pumpkin Bread

By: Jamie
4.48 from 355 ratings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 20
Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!.


  • 1 can pure pumpkin puree 15 ounces
  • 4 large eggs
  • 1 cup vegetable oil
  • cup water
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons pumpkin pie spice


  • Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
  • In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
  • Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
  • Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.



  • Makes 2 8.5×4-inch loaves
  • This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.
  • Adapted from allrecipes


Serving: 1slice, Calories: 295kcal, Carbohydrates: 44g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 299mg, Potassium: 84mg, Fiber: 1g, Sugar: 26g, Vitamin A: 3357IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Laura says:

    5 stars
    This is my go to recipe for pumpkin bread. My family requests this every holiday, and all through the winter months. It’s so moist and taste delicious! I highly recommend

  2. Paula says:

    I have made this recipe a few times and it’s really good! This time, I would like to make some mini loaves. Would you know about how many mini loaves this recipe would make and what the baking time would be? Thank you.

    1. Jamie says:

      I am so happy to hear you enjoy this recipe! Thanks so much for stopping by and leaving your feedback! As far as the mini loaves go, I’m not sure on a bake time as mini loaf pan sizes vary.

  3. Kellieco M says:

    Hi, I was wondering if anyone used pumpkin bread in pumpkin bread pudding, and did u use the pumpkin puree in the custard? I think I’ll make the bread and then the pudding and use the pumpkin puree in the custard to.

  4. Tiffany says:

    Can you use avocado oil instead of vegetable oil?

    1. Jamie says:

      Hi Tiffany – That should be fine. Any neutral-flavored cooking oil will work. Happy baking!

  5. Alex says:

    If I don’t have enough pumpkin
    Is there anything I can substitute it for

    1. Jamie says:

      Hi Alex – You could use some cooked and pureed butternut squash in place of the pumpkin. Hope this helps! Happy baking –

    2. Alex says:

      @Jamie, hi! I mean if I didn’t have a full 2 cups
      I made this previously and don’t think I have enough fresh puréed pumpkin left, probably just 1 1/2
      Would thing affect the texture of the cake much?

  6. Julie says:

    Made 2 loaves on Saturday and gave one away to our daughter and her college roommates. So good – the pumpkin pie spice had just the right ratio of all the good stuff. Making 2 more loaves today (Tuesday), one for us and the other to share with coworkers. I love using the whole can of puree and not having to waste or try to save a small portion of the can.

    1. Jamie says:

      So glad you loved this recipe, Julie! Thanks for stopping by and sharing your feedback. Happy baking!

  7. Susan says:

    At first I was thinking…wow…that’s a lot of oil, but after making 2 loves it worked fine. Tasty moist pumpkin bread, delicious. Easy to whisk without a mixer.

    1. Jamie says:

      So happy to hear you enjoyed the bread, Susan! Thanks so much for stopping by and leaving your feedback. Happy baking!

  8. Gerri says:

    I want to add fresh cranberries How much should i add

  9. Amy says:

    Love this recipe! I make it often! I sub applesauce for the oil and add chocolate chips. I make mini bread loaves and mini muffins–my kids love the muffins in their lunches!

    1. Jamie says:

      So happy to hear you enjoy the recipe, Amy! Thanks so much for stopping by and leaving your feedback!

  10. Michele Crysel says:

    I made this day before yesterday just as written-wow!! Amazing taste,so moist!I added a little cream cheese icing on a piece or two-but its just as delicious plain!!

    1. Jamie says:

      So happy to hear you enjoyed the bread, Michele! Thanks so much for stopping by and leaving your feedback!