Pumpkin Bread

Pumpkin Bread is an easy fall treat that you can bake for yourself or for a loved one. It makes a wonderful gift, snack, or tea time treat!

Like most bakers, I become a little wrapped up in pumpkin during the fall months. Some may call it obsession, but I prefer the term adoration. Yep, I adore – wholeheartedly adore – pumpkin.

If I’m completely honest, I love that gourd from January through December, but I definitely get a little preoccupied with this magical orange squash throughout October and November.

I’m that weird chick at the grocery store with the cart full of pumpkin cans because I totally fear another shortage. I’ll even admit it, there’s a mini pumpkin can tower hanging out on my counter right now because I ran out of room in the pantry.

Pumpkin storage problems. It’s a thing. But when you’ve got a holiday baking agenda that includes Pumpkin Rolls, Pumpkin Charlotte, and Pumpkin Crunch Cake, you can never have too much.

One of the first recipes that I make every October is Pumpkin Bread. I remember someone telling me about this recipe years ago, and it was so good that I have remained faithful to it since my first bite. Of course I add my own spin on it by tossing in a little vanilla and my homemade pumpkin pie spice.

It fills the house with the most intoxicating aroma – that I swear needs to be bottled because I’d totally wear it as a perfume – although it may be a bit odd walking around smelling like a loaf of pumpkin bread, huh? Or maybe not.. I certainly find it pretty enticing!

This bread has an incredible texture that remains insanely moist for days. Like fine wine, it gets better with age. Allowing it to hang out on the counter will only make it better – bonus! That is, if it lasts that long. We can never make it stretch more than about 2 days in this house.

Serve it up at your next book club, or with breakfast on Sunday. It’s a fantastic fall treat that everyone will be asking you to make again and again.

Pumpkin Bread

Yield: 2 loaves

Prep Time: 20 minutes

Cook Time: 60 minutes


  • 1 (15 ounce) can pumpkin puree
  • 4 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


  1. Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
  2. 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.
  3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
  5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.


  • 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.
My Baking Addiction adapted from Downeast Maine Pumpkin Bread via allrecipes.com

278 Responses to “Pumpkin Bread”

  1. Shaheen — November 20, 2011 at 7:47 pm

    delicious and awesome recipe!


  2. Eleanor Hupfer — December 18, 2011 at 8:36 pm

    Im from Australia, so how do u make pumpkin puree. Is it roasted pumpkin blended?
    Have a cafe in Perth West Australia and will be making it soon even though it is summer and HOT!


  3. Devonee — December 22, 2011 at 10:38 pm

    Just curious, but can a banana be thrown in in place of some of the sugar?


    • Jamie — December 23, 2011 at 10:31 am

      I haven’t tried this substitution, so I’d hate to comment on the outcome. If you try it, please let me know.

    • Dee Dee — September 21, 2013 at 5:31 pm

      I used 2 ripe bananas and reduced the oil and sugar by 1/2. Delish!

  4. Callie — February 25, 2012 at 5:10 pm

    Love this stuff! I’ve made it several times and it’s always good! I’m making it now (even though it’s February!). It really does get better 2 or 3 days after you bake it.


  5. Crystal — March 9, 2012 at 11:38 pm

    I’m a new baker and love the recipes on My Baking Addiction! About this recipe, I was wondering if you think I could use sea salt in place of kosher salt? Thanks!


    • Jamie — March 12, 2012 at 7:30 pm

      That will work just fine! Thanks for stopping by!

  6. FraJuli — April 25, 2012 at 8:12 pm

    your recipe is very, very, very GOOD!!! I am from Honduras and I wish there were recipes like these in Spanish!!!! :)


  7. joanna — August 14, 2012 at 5:19 pm

    It is August, but I woke up craving pumpkin bread. My mom’s recipe is my favorite, but I couldn’t find it today and she didn’t answer her phone. I started making your recipe, then discovered I only had 3 eggs instead of 4! I looked up egg substitutes and used 1 Tablespoon ground flaxseed and 3 Tablespoons of water to sub for the 4th egg and the bread still totally turned out! Thank you for a great recipe! My toddler loves it, too!


  8. Jean — September 2, 2012 at 6:11 pm

    OMG, i can’t stand it! Just put a batch of this in the oven a little while ago and it smells so good I’m not sure if I can wait til it’s done! I could eat pumpkin bread EVERY day.


    • Jamie — September 2, 2012 at 6:32 pm

      Oh, just wait until you taste it – it’s one of my fave recipes – ever! Enjoy.

  9. Marcie — September 9, 2012 at 5:47 pm

    Hi Jamie- This recipe sounds delish! I live at high altitude and would like to
    know if I need to make any adjustments.
    Thank you :)


    • Jamie — September 16, 2012 at 3:47 pm

      Hi! I honestly have no experience with baking at high altitude, so I always send my lovely readers to this post on Creative Culinary. Barb lives in Denver and seems to have great input on the subject. I hope this helps.

  10. Hannah — September 15, 2012 at 2:21 pm

    I actually have some of this bread in the oven right now but the thing is, it’s been baking for about an hour and the center is still really doughy. Am I doing something wrong?


    • Jamie — September 16, 2012 at 3:38 pm

      Hi! Ovens are very different, my guess is that yours just runs a little lower than mine. If it’s doughy, that means it still needs to bake a little longer. I hope it turns out well for you. Have a great day.

  11. Colleen — September 19, 2012 at 8:29 pm

    I had to leave a reply, this is the best pumpkin bread recipe!! My husband said he didn’t want any and asked me to make him his favorite blueberry muffins instead. When i got back in the kitchen he had devoured 1/2 a loaf and only eatten a bite of his muffin! These are delicious and thank you for posting such a great recipe. It’s a new favorite.


    • Jamie — September 23, 2012 at 7:20 pm

      I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you! Glad to hear the hubby liked it too! :)

  12. April — September 22, 2012 at 6:44 am


    Have you tried this recipe as mini loaves? I’d like to bake 6-8 minis but was wondering if you’d done that and if it turns out the same? I’m thinking make up two batches of the recipe. Thank you in advance!



    • Jamie — September 24, 2012 at 5:54 pm

      I have made this bread as mini loaves numerous time, the flavor is still just perfect! I hope you enjoy it as much as we do! Thanks for stopping by!

  13. Marie-Etta — September 23, 2012 at 11:22 pm

    I made this today and it is wonderful! Even my picky husband liked it and getting him to say something new is good is tough. My 11 month old comes crawling over when I have a piece and demands I share. :)


    • Jamie — September 24, 2012 at 5:50 pm

      I am so happy to hear that you enjoyed the pumpkin bread – thanks so much for stopping back and leaving your feedback on the recipe! Have a great day.

  14. Alexis — September 27, 2012 at 9:15 pm

    This is amazing!!! I wanted to make Starbucks pumpkin bread and this was great. Baked perfectly and tasted absolutely delicious!!! Thank you!


    • Jamie — October 1, 2012 at 7:09 pm

      I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day!

  15. Gina — September 30, 2012 at 1:54 pm

    Can I use reg. table salt instead of Kosher thats all I have at home!


    • Jamie — October 1, 2012 at 7:07 pm

      Sure, that will work just fine. Thanks for stopping by.

  16. penney — September 30, 2012 at 8:46 pm

    Thanks for the perfect starter place for making pumpkin bread. I used your basis with a few tweaks, including the spices and less oil. Cheers to the orange gourd! http://shinycopperpig.com/2012/10/01/holy-crap-this-is-good-pumpkin-bread/


    • Jamie — October 1, 2012 at 7:06 pm

      I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day!

  17. Kerri Dempsey — October 3, 2012 at 10:25 pm

    I have been craving pumpkin any and everything since it’s officially fall. I always Google recipes because I have no cookbook or recipes myself. I am so glad I found yours! Nixed my cravings plus had extra to share with co-workers. I stuck to your recipe, just added some cinnamon sugar on top for a crunch texture to add to the moistness of the bread. Came out perfectly! Thank you!!


    • Jamie — October 4, 2012 at 5:54 pm

      I am so glad to hear you enjoyed the recipe. Thanks so much for coming back and leaving your feedback. Have a great day.

  18. Michelle — October 4, 2012 at 5:09 pm

    I totally love your site, your recipes and the photos!
    I will be making your pumpkin bread tonight


    • Jamie — October 4, 2012 at 5:45 pm

      Thanks so much, Michelle.

  19. Stacey — October 9, 2012 at 3:50 pm

    Oh my, this bread is FANTASTIC!! Thank you for posting the recipe.


  20. Danielle — October 10, 2012 at 2:34 pm

    Oh my goodness! When I was a little girl my Nani taught me to bake and she always said if it tastes good raw it tastes good cooked and this tastes amazing raw! Its in the oven at the moment and I can’t wait. I’m drooling. I adore MBA! Thank you!


    • Jamie — October 14, 2012 at 2:41 pm

      I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!

  21. Cathy — October 10, 2012 at 10:38 pm

    Is it possible to freeze this bread? I made four loaves and was gonna put two in the freezer to use next week…hmm…wonder if it’ll still be moist?


    • Jamie — October 15, 2012 at 4:51 pm

      This bread freezes really well – I hope you enjoy it as much as we do.

  22. Natasa — October 11, 2012 at 11:12 am

    Thanks so much for this recipe!
    The bread came out so soft and it’s still warm – I could just hug it :) Even my pumpkin-hating boyfriend loves it!


    • Jamie — October 14, 2012 at 2:28 pm

      I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!

  23. sharon — October 15, 2012 at 8:58 pm

    Awesome and easy I did it all without diggin out the mixer


    • Jamie — October 17, 2012 at 10:22 pm

      I am so happy to hear you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.

  24. Jenny — October 17, 2012 at 1:03 pm

    I made this bread over the weekend and I have to say that it is the best pumpkin bread I have ever eaten!!


  25. jackie — October 17, 2012 at 7:49 pm

    is there a whole wheat substitution for this recipe. i’m almost out of regular flour but have whole wheat flour and wondered how to make that one change in the recipe?


    • Jamie — November 1, 2012 at 4:54 pm

      I have never attempted this recipe with whole wheat flour, but if you give it a try, I’d love to hear your results. Have a great day.

  26. Tana — October 22, 2012 at 10:25 am

    I tried this in the original loaf recipe a few weeks ago and because it turned out so well, I tried them as mini-muffins, making half the recipe and just baking them for 11-12 minutes, to take to an all day tailgate party. They were delicious little pumpkin bites! Huge hit with the crowd. Definitely keeping in my fall recipe arsenal and excited to try with some dried cranberries and walnuts mixed in.


    • Jamie — October 22, 2012 at 7:26 pm

      I am so happy to hear that you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.

  27. Monica — October 24, 2012 at 4:34 pm

    New to cooking…but have made my own pumpkin puree from pumpkins. How much would i use for your recipie? Also…its a bit runnier than what comes in a can is that ok.Thanks


    • Jamie — October 26, 2012 at 6:15 pm

      I have not attempted this recipe with homemade pumpkin puree, but I bet it would be amazing. If you give it a try, I’d love to hear your feedback. Thanks so much for stopping by.

  28. Izy — October 26, 2012 at 4:02 am

    Currently making this recipe with coconut oil because I realized that we’re out of vegetable oil. We were also low on cane sugar so I used half cane and half brown sugar. Will let you know how it turns out!


  29. chris — October 26, 2012 at 8:30 am

    Have you ever tried to use fresh pumpkin out of the garden? If so were the puree measurements the same?


    • Jamie — October 26, 2012 at 6:02 pm

      Hi! I have not tried to make this bread using fresh pumpkin puree, although I think it would be amazing. If you give it a whirl – definitely report back. Have a great day.

  30. MonicaP — October 29, 2012 at 1:00 pm

    This was a very nice, moist, and easy bread. Love that it made two loafs and had standard ingredients. I’m not fond of recipes that call for butter milk, because I end up tossing the butter milk ( so wasteful ).

    The next time I make this, I think I’ll add some chopped pecans to the top.


  31. loudouncrazymom — October 30, 2012 at 9:13 am

    Thanks to Sandy, the kids are off school again today. I’m gearing up to make our third batch of your delicious pumpkin bread. I threw together your pumpkin pie spice recipe, too, last time around and was delighted to find how easy it was. We’ve substituted applesauce every time with great success. This time, I think I’ll toss in some chocolate chips. MMMM. Thanks for sharing this delicious, exceptionally moist recipe–the perfect one for making the breads I share with friends and neighbors.


  32. Connie — November 8, 2012 at 2:18 pm

    If you really like this recipe then can it. Yes, its almost exact to the one that I got out of a canning book some 26 years ago. You grease your wide mouth jars fill them half way with the batter and then bake them. When they are done take them out one by one and wipe off the rims then put on the lid and ring and tighten. CAREFUL they’re hot! Then let sit on a towl on your counter until the lid ‘pops’ as it’s cooling down. Once cooled and sealed they will last for up to one year in your pantry. I added finely chopped pecans and white chocolate chips.
    Take that out of the cupboard on a cold evening, slice it thick and toast it in the oven on broil. Add butter and a hot drink and you have instant dessert in 5 minutes.

    P.S. if your using fresh pumpkin then don’t use the water.
    Or cook your pumpkin down in the oven on very low like you would do Apple butter so that its not so watery.


  33. Colette — November 8, 2012 at 8:51 pm

    Made this last week end, plan on making more for Thanksgiving. Could I use some eggnog in place of some of the water to give it a touch of eggnog flavor?


    • MBA — November 12, 2012 at 8:15 pm

      I am glad you enjoyed the recipe. I have never tried using eggnog in place of the water, but it sounds interesting. Stop back and let me know how it turns out! Have a great day!

  34. Mara — November 10, 2012 at 9:48 pm

    How much chocolate chips do you think you should add? Has anyone tried it?


  35. Ann — November 13, 2012 at 12:22 am

    LOVED this recipe! I actually made it as muffins with the assistance of my three-year-old son, using the pumpkin purée we made from roasting pumpkins too! You can see us following your recipe on my blog here:


    Thank you for sharing this gem. We has breakfast for dinner today just to have an excuse to eat more pumpkin bread muffins!


  36. Kristen — November 15, 2012 at 11:01 pm

    I made this tonight and it was great!
    I never never have good luck baking quick breads in loaf pans: it gets too done on the ends in order for the middle to not be raw . So instead of a loaf pan, I poured the batter into a fluted bundt pan-It came out beautifully done
    And easy to slice !
    Thanks for a great recipe I will use from now on


    • MBA — November 18, 2012 at 10:15 am

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  37. Tracy — November 17, 2012 at 7:21 pm

    I haven’t tried the recipe yet. However, I’m wondering how much sugar I can reduce, or what I can use instead of sugar ? Any ideas? This looks like a great recipe that I’m excited to try, but I have to be careful on the sugar.


    • MBA — November 18, 2012 at 10:00 am

      I have never tried reducing the sugar in the recipe, but from what I have read you can attempt to start reducing the sugar by one fourth. You can also try replacing white suagr with a smaller amount of light brown sugar, which has a much sweeter taste. Good luck!

  38. Erin — November 19, 2012 at 8:22 pm

    Just made 4 loaves for coworkers to give as Thanksgiving gifts!!

    Thank you so much for posting this recipe!!!



    • MBA — November 19, 2012 at 9:02 pm

      I am so glad you enjoyed the recipe! Thanks for stopping by and leaving your feedback – have a fantastic day!

  39. Dianne — November 21, 2012 at 9:42 pm

    This recipe looks great! Going to try it tonight!


  40. Jen — November 22, 2012 at 1:18 am

    I googled pumpkin bread today and came upon your website. The recipe turned out great and my girls loved it! I did add some mini chocolate chips I had in the pantry, but it would have been great even without them! Thanks so much for sharing. I will definitely be making this again.


    • MBA — November 24, 2012 at 7:57 pm

      I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!

  41. JoAnne Pichler — November 24, 2012 at 12:12 pm

    Forget that canned pumpkin. Nothing beats fresh pumpkin. I slice it into big chunks and cook it over steam until it is tender. Let the slices cool off and peel the tender pulp away.
    Just cook it shortly with a little juice from the steaming and you can use a hand beater to puree it. Delicious. i portion it off for breads and soups.


  42. Nicole O. — December 2, 2012 at 12:17 am

    I have made your pumpkin bread recipe 3 times and every time it has gotten rave reviews. My co-worker brought me a can of pumpkin and some disposable loaf tins on Friday so that I would make her a loaf! Thank you for sharing!


  43. Gina — December 5, 2012 at 11:44 am

    I made this last night and it was fantastic! I added choc chips and walnuts (don’t forget to mix these with some flour first). Next time I will try applesauce instead of the oil. Open to suggestions on how to replace some of the sugar as well.


  44. Gina M. — December 20, 2012 at 6:48 pm

    First of all let me tell you this recipe is awesome!!! My first attempt came out a little dry, so I substituted brown sugar for the regular sugar. My son and husband think it is even more awesome than the last attempt. Added a little nutmeg also.


  45. Jennifer Avenell — February 9, 2013 at 11:53 pm

    This is the best pumpkin bread recipe I have ever made or eaten. Thank you so much for sharing it. I tend to give the second loaf away (so that I am not tempted) and everyone I have given your pumpkin bread to raves about it.


  46. Abby Fuller — June 20, 2013 at 10:21 am

    I love this recipe I put a nice icing to put on top it tastes amazing !!!!!


    • Jamie — August 12, 2013 at 10:36 pm


      Thank you! I bet it is amazing with the icing! Have a fantastic day and thank you for following MBA!


  47. Maria Blandon — June 26, 2013 at 9:30 am

    Just made this last night. Fantastic! Super moist and the taste is amazing. I poured one loaf for my husband and daughter, added raisins and poured that one for me. Everyone is happy!


    • Jamie — July 2, 2013 at 10:58 pm

      Thanks so much for commenting on your experience with the recipe. I am so happy to hear you enjoyed it as much as we did – I love your idea of adding raisins! Thanks for stopping by – have a great day.

  48. Gloria Borjes — July 30, 2013 at 7:39 pm

    hello! Do you think there is a possibility of making this recipe gluten free?? I would love that!


  49. Kailey — August 17, 2013 at 10:20 am

    I’ve just converted the ingredients into a UK friendly format, hope it helps others:

    425g pumpkin/butternut squash grated
    4 eggs
    200g vegetable oil
    150ml water
    2 tsp pure vanilla extract
    500g sugar
    700g plain flour
    2 tsp baking soda
    1 ½ tsp salt
    2 tbsp pumpkin pie spice

    Looking forward to making this on the weekend. x


  50. Shayna — August 27, 2013 at 8:58 am

    I just made this last night and its amazing!! Best pumpkin bread I’ve ever made. I can’t wait to make it again!


    • Jamie — August 28, 2013 at 2:01 pm


      That’s awesome, thank you so much! Have a great day and thank you for following MBA!


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