Name: Easy Pumpkin Bread Recipe
Prep time: 10 min
Cook time: PT-489385H45M31S
Total time: PT-489385H45M31S
Cuisine: American
Ingredients: 1/2 cup vegetable oil; 1 ¾ cups granulated sugar; 2 large eggs; 15 oz can pumpkin purée; 2 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

If you’ve ever wanted a cozy, flavorful treat that warms your kitchen and your soul, then you’re going to adore this Easy Pumpkin Bread Recipe. I absolutely love how moist and tender this bread turns out, and the subtle, comforting spices make it the perfect autumn snack or a sweet breakfast pick-me-up. Trust me, once you try it, you’ll want to bake this pumpkin bread again and again—it’s seriously fan-freaking-tastic.

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these pantry staples on hand.
Moist & Tender Texture: This recipe nails that perfect soft crumb every single time.
Quick Prep: From start to finish, it’s ready in under an hour.
Family Favorite: My crew goes crazy for this pumpkin bread—and yours will too.

The image shows three thick slices of moist, orange-brown bread with small pieces of nuts inside, laid out on a metal cooling rack. The front slice is spread with melting white butter that contrasts with the bread’s warm color, showing a soft and slightly crumbly texture. The nuts inside the bread add darker brown spots throughout. The cooling rack is placed on a white marbled surface, and part of a white cloth is visible in the background. photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Bread, Pumpkin Bread Recipe, Moist Pumpkin Bread, Autumn Pumpkin Loaf, Quick Pumpkin Bread

Ingredients You’ll Need

This easy pumpkin bread recipe comes together with straightforward ingredients that blend beautifully to create that iconic pumpkin spice flavor. Using canned pumpkin puree keeps it super simple—and that pumpkin pie spice? That’s your secret weapon for warming spice goodness.

Flat lay of a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with white granulated sugar, two large brown eggs with clean shells, a small white ceramic bowl of rich orange pumpkin purée, a small white ceramic bowl heaped with pale all-purpose flour, a small white ceramic bowl containing warm brown pumpkin pie spice, a small white ceramic bowl with white baking soda powder, a small white ceramic bowl holding white baking powder, and a small white ceramic bowl filled with fine white salt, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Easy Pumpkin Bread, Pumpkin Bread Recipe, Moist Pumpkin Bread, Autumn Pumpkin Loaf, Quick Pumpkin Bread

Vegetable oil: Keeps the bread moist without overpowering the pumpkin flavor; I like using neutral oils.
Granulated sugar: Sweetens perfectly while helping create a tender crumb.
Large eggs: Adds structure and richness to the bread.
Pumpkin puree: Use pure pumpkin puree—not pumpkin pie filling—for the best texture and flavor.
All-purpose flour: The foundation for the bread; I’ve found 2 cups strikes the right balance for density and softness.
Pumpkin pie spice: This blend gives the bread its signature cozy spice mix; don’t skip it!
Baking soda: Helps the bread rise and keeps it light.
Baking powder: Adds a little extra lift without making the bread too fluffy.
Salt: Enhances all the flavors and balances sweetness perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this easy pumpkin bread recipe is—there’s plenty of room to make it your own. Over the years, I’ve experimented with different add-ins and tweaks, so feel free to customize to fit your taste and dietary needs.

Chocolate chips: Adding a handful of chocolate chips brings a decadent touch—my kids can’t get enough of this variation.
Walnuts or pecans: I like to stir in some chopped nuts for a pleasant crunch and a bit of texture contrast.
Gluten-free flour blend: Swapping in a 1-to-1 gluten-free flour works well if you’re avoiding gluten—your pumpkin bread will still be moist and flavorful.
Maple syrup instead of sugar: For a natural sweetener twist, I sometimes replace sugar with maple syrup—just reduce the oil slightly to keep the balance.

How to Make Easy Pumpkin Bread Recipe

Step 1: Prep and Mix the Wet Ingredients

First things first, preheat your oven to 325°F and grease and flour two 8×4-inch loaf pans. The gentle warmth of 325°F ensures the bread cooks slowly, keeping it moist inside. In a large bowl, whisk together the vegetable oil and sugar until it looks like wet sand—that light texture helps blend everything in smoothly. Then, whisk in the eggs one at a time until the mixture is glossy and combined. Add the pumpkin puree, and whisk it all together thoroughly—your batter should look thick and rich at this point.

Step 2: Incorporate the Dry Ingredients Gently

Now, add the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk just until everything is incorporated—you’ll want to avoid overmixing, which can make the bread tough instead of tender. You’re aiming for a batter that’s perfectly combined but still a bit thick and fluffy.

Step 3: Bake Until Perfectly Done

Divide your batter evenly between the two prepared pans, smoothing the tops with a spatula. Pop them into the oven and bake for 40 to 60 minutes. The timing can vary depending on your oven, so keep an eye on your bread after 40 minutes. Insert a wooden toothpick in the center—when it comes out clean (or with a few moist crumbs), your pumpkin bread is ready! Let the loaves cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling completely. This helps the bread set nicely without getting soggy on the bottom.

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Pro Tips for Making Easy Pumpkin Bread Recipe

Don’t overmix your batter: I learned the hard way that overmixing creates dense, tough bread—just stir until combined.
Check doneness early: Starting at 40 minutes, use a toothpick to avoid overbaking and drying out the bread.
Use fresh pumpkin pie spice: It really elevates the flavor; old spices lose their punch.
Don’t skip cooling in pans: Letting the bread rest helps it set and makes it easier to slice without crumbling.

How to Serve Easy Pumpkin Bread Recipe

A loaf of orange-brown bread with a smooth top and cracks runs down the center, placed on a wooden cutting board with a cracked pattern. One slice is separated from the loaf and spread unevenly with white creamy butter on the upper left side, showing the moist and crumbly texture of the bread inside. Two more slices are stacked at the bottom right of the board. A silver butter knife with some white cream on the blade rests next to the loaf on the right side, and a corner of a blue cloth is visible on the left. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Easy Pumpkin Bread, Pumpkin Bread Recipe, Moist Pumpkin Bread, Autumn Pumpkin Loaf, Quick Pumpkin Bread

Garnishes

I love spreading a little softened butter or cream cheese on a warm slice—it melts beautifully and adds richness. A light drizzle of honey or maple syrup can bring out the sweetness even more. For some extra fall flair, sprinkle a few toasted pecans or a pinch of cinnamon sugar on top just before serving.

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of chai tea or coffee to start your day. For brunch, try it alongside scrambled eggs or a simple green salad to balance the sweetness. I’ve even served it with roasted butternut squash soup for a cozy autumn meal my friends loved.

Creative Ways to Present

When I’ve brought this pumpkin bread to holiday gatherings, I’ve sliced it thick and arranged it on a rustic wooden board with small bowls of cinnamon butter and nut butter for guests to customize each bite. Wrapping individual slices in parchment paper tied with twine also makes for a charming homemade gift or lunchbox treat.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover pumpkin bread tightly in plastic wrap and store it at room temperature for up to 3 days. This keeps it soft and fresh. If you plan to eat it within a day, storing it in an airtight container works great too. Just be sure to keep it away from direct heat or sunlight.

Freezing

This easy pumpkin bread freezes beautifully. I cut it into slices, wrap each piece tightly in plastic wrap, then pop them into a freezer bag. When I want a quick treat, I just pull out a slice, and it thaws in minutes at room temperature or can be warmed up directly from frozen.

Reheating

I gently reheat slices in the microwave for about 15-20 seconds, just until warm but not hot—that keeps the bread moist and soft. You can also pop a slice in a toaster oven at 350°F for a few minutes to get a lightly crisp edge while keeping the inside tender.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! Just roast it until soft, then puree it until smooth. Keep in mind fresh pumpkin has a higher water content, so you might need to reduce other liquids slightly to avoid a runny batter.
How long does this pumpkin bread stay fresh?

Stored in an airtight container at room temperature, this pumpkin bread stays fresh for about 3 to 4 days. Refrigerate if you want to keep it longer, but bring it back to room temp or gently warm before serving to enjoy the best texture.
Can I make this recipe vegan?

Absolutely! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace vegetable oil with a mild-tasting oil or vegan butter. The bread might be a touch denser, but still delicious.
What can I do if my pumpkin bread is dense or dry?

That usually means the batter was overmixed or the bread baked too long. To avoid this, mix just until combined and check for doneness early. Also, measure your flour correctly by spooning it into your measuring cup and leveling off instead of scooping directly.

Final Thoughts

When I first tried this easy pumpkin bread recipe, I never imagined it would become such a comforting staple in my kitchen. It’s the kind of recipe that feels like a warm hug in bread form—simple, reliable, and delicious every time. I hope you enjoy making and sharing this pumpkin bread as much as my family and I have; it’s a cozy classic that brings smiles to every table. Go ahead and whip it up—you won’t regret it!