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This classic pumpkin bread recipe is loaded with warm spices and full of delicious pumpkin flavor. This recipe makes two loaves and freezes beautifully, so you can enjoy one loaf now and freeze the second for later or share it with a friend.
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.
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. The batter can be assembled in 20 minutes and makes 2 loaves, perfect for freezing for later or sharing with a loved one.
What readers are saying
“This is my favorite pumpkin bread recipe. I make a crumb topping for it and it’s out of this world!…The only “change” I make is I use dark brown sugar and granulated sugar and I add some extra cinnamon. Awesome!” -Paula
“I am obsessed with this recipe…I love how it tastes, how easy it is to put together, how it doesn’t take all the butter in my house to make, and also just how much everyone I share it with loves it.” -Molly
“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.” –Laura
Jamie’s testing notes & tips
- This pumpkin bread does take about an hour to bake, but you can easily whip the batter up while your oven is preheating. You can use an electric mixer, but I often skip it and just use a whisk and spatula instead.
- This recipe is the perfect base for your family’s favorite mix-ins. We make it as written multiple times each year, but also love adding everything from chocolate chips to a streusel topping. Scroll down to “recipe variations” for some of our favorites.
- Enjoy this bread plain or toasted, add a spread of butter or cream cheese, or get a little adventurous and fry it up in a pan and make Pumpkin Bread French Toast! You can even use it to make pumpkin trifle for Thanksgiving.
A note from Jamie
2026 update: I’ve been making this pumpkin bread recipe since before I even started blogging, but I first shared the recipe here in 2011. It has been a seasonal favorite every year since. I have updated the post and photos over time to include more helpful tips and tricks, but the recipe itself remains the same. I know you’re gonna love it!
Ingredient notes
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- Pure pumpkin puree: Make sure to buy pumpkin puree, not pumpkin pie filling. 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.
- Large eggs: These help bind the bread, add moisture, and provide a lot of leavening power to help the loaves rise.
- Vegetable oil: Just like when we make carrot cake, oil is key to keeping the bread moist. This is because it is liquid at room temperature. If you don’t like vegetable oil, you can use any neutral-flavored oil you prefer.
- Water: Adds extra moisture to the batter without throwing off the flavor.
- Vanilla: Extract or vanilla bean paste.
- Granulated sugar: For just the right amount of sweetness in the bread.
- All-purpose flour: Make sure you know how to correctly measure flour before you start baking so your pumpkin bread turns out perfect every time.
- Baking soda: For leavening.
- Kosher salt: To round out the flavors. I have also used fine sea salt with success.
- Pumpkin pie spice: This mix contains all of the warm spices that complement the pumpkin. I like to make my homemade pumpkin pie spice, but a store-bought mix will work just fine.
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.
Storage and freezing
Wrap the cooled loaves of pumpkin bread tightly in foil and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you’d like to freeze the bread, you can either freeze it whole or as individual slices.
To freeze the whole loaves, wrap the bread well in plastic wrap and then wrap them tightly in heavy-duty 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 to thaw and warm them through.
Pumpkin Bread
Equipment
Ingredients
- 1 (15-ounce) can pure pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons pure vanilla extract
- 2 ½ cups granulated sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
Video
Instructions
- Preheat oven to 350°F. Grease and flour (2) 8.5 x 4 x 2.5 inch loaf pans.
- In a large bowl with an electric hand mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended. This can also be done by hand with a whisk if you do not have or do not wish to use an electric mixer.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 granulated sugar
- In a separate large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons kosher salt, 2 tablespoons pumpkin pie spice
- Stir the dry ingredients into the pumpkin mixture until just blended. Divide the batter between the prepared pans.
- Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for about 20 minutes before turning out onto a wire rack to cool completely.
Notes
Ingredients
- If you choose to use homemade pumpkin puree, keep in mind that the bread will not be as orange, since homemade puree is typically lighter in color than canned pumpkin.
- If you do not have pumpkin pie spice, you can use ground cinnamon instead.
Variations
- 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.
Yield
- Makes (2) 8.5×4-inch loaves
Storage
- Store well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bread can also be frozen for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe variations
This bread is perfect as it is, but it is also a great base for adding extra flavors! Some of my favorite variations that I’ve made over the years include:
- Add chocolate chips to make Chocolate Chip Pumpkin Bread. If you’re not into chocolate, chopped nuts or dried cranberries also make great add-ins.
- Make a cream cheese filling to create Pumpkin Cream Cheese Bread.
- Streusel-Topped Pumpkin Bread with Maple Glaze adds a sweet streusel and a seasonal glaze to this already great recipe.
- Swap the oil for brown butter to make Brown Butter Pumpkin Bread.
- Divide the batter into muffin tins and add some pumpkin seeds on top for delicious Pumpkin Muffins!
What can you substitute the flour with?
Hi, Leighann! Can you give me some more information so I can answer your question? Do you need the bread to be gluten free, perhaps? Just let me know, and I’ll try and help!
Hi Jamie. Could I use a bunt pan instead of 2 loaf pans? If so what temperature and how long? Thanks
Hi, Kim! The bundt pan will probably be a little big for the batter in the loaf pans. You could use a square baking pan (8 inch or 9 inch). Let me know if I can help you with anything else!
This was delicious! It makes 2 loaves, so we got plenty. Thank you!
You’re so welcome, Amy! I’m really glad you liked it!
Hi Jamie, how long do you let the bread sit in the pan until you take it out? Magda
Hi, Magda! You can let the bread rest for about 10 minutes before removing. I hope you like it!
I just tasted this bread. Delicious! I found the substitution online for 15 ounces of canned pumpkin as compared to my 1 3/4 cups fresh pumpkin puree. I found that someone posted the following substitution on your site so i’ll try it the next time. I like the taste of the oil, but I want to try it with less oil. I think I’ll try half coconut oil for a healthy fat and the other half apple sauce. Thanks again!
quoted “I did the substitution when I made this bread today (replaced the oil with 1/2 c. butter + 1/2 cup applesauce). It’s great!
Just found your site today in a general search for pumpkin bread. Great recipe; I’ll definitely be making it again. Love your spice blend too, btw.”
Thanks!
Thanks so much for stopping by. So glad to hear it was delicious with the butter and applesauce! I’ll have to give it a try.
-Jamie
Thanks for this recipe! I ran out of baking powder and had some fresh pumpkin pure that I wanted to use without baking power, so yours was perfect! Since I have fresh pumpkin puree, how much should I use? what is the equivalent to 15 ounces? Thanks for posting, I’m looking forward to making this tonight!
Hello!
I’m not 100% certain on the fresh pumpkin puree as it typically has a higher water content than the puree from the can. If you give it a try, definitely let me know how it goes.
-Jamie
Does the oil help hold the bread together? Just wondering why so much oil..
Hi, Jen! The oil adds a lot of moisture to the bread. You could probably substitute two sticks of butter, but I really love the texture the oil gives. Let me know if I can answer any thing else for you!
Thanks for the recipe – I love it!
I’m so glad, Susan!
This will be my new go to recipe! It is spring and my boys who are 3 and 6 could eat pumpkin bread all year. One will ask for it for lunch instead of a sandwich. I am glad that the recipe makes two breads. After only being out of the oven for an hour, half of the first loaf is already gone!
I’m so glad to hear that! I love pumpkin all year, too!
This bread is fantastic. I was given this same recipe in 1970 and have been making it ever since. I add one cup each of nuts ad raisins and bake it in 4 coffee cans. It has a wonderful taste and makes a lovely gift presentation when wrapped in festive clear wrap or in little printed plastic bags.