This is my family’s favorite pumpkin bread recipe. It turns out incredibly soft, moist, and full of pumpkin flavor. It never lasts long.
We’ve tested this easy homemade pumpkin bread so many times to get the texture just right. Melted butter adds richness, brown sugar gives a hint of caramel flavor, and the pumpkin puree keeps every slice perfectly moist.
You don’t need a mixer. Just a bowl and a whisk, and the results easily rival any bakery or coffee shop loaf. Serve thick slices plain, warm them up with a bit of butter, or slather on some of my very favorite honey butter.
Key Ingredients
- Pumpkin: Use pure pumpkin puree for this bread. Libby’s or Whole Foods’ 365 are reliable store-bought options. If you have access to baking pumpkins, you can make your own pumpkin puree. Here’s our pumpkin puree recipe to help you out.
- Butter: I use unsalted butter, then add salt to the bread batter. If you have salted butter, you will need to add less salt (check the tips below the recipe for guidance).
- Eggs: These add structure and moisture. We use three eggs, just like in our pumpkin chocolate chip bread.
- Vanilla: I love the combination of vanilla and pumpkin spices, so I’m generous with the vanilla in this quick bread.
- Sugar: Use both granulated and brown sugar for the best flavor and texture.
- Flour: All-purpose flour is great for this one.
- Baking Powder and Baking Soda: We need both to give this bread enough lift. When measuring, make sure to level your teaspoons so you add the correct amount.
- Pumpkin Spice and Salt: I use my homemade pumpkin spice blend that calls for cinnamon, ginger, and cloves (plus optional allspice and nutmeg). You can also use your favorite store-bought jar.
Find the full recipe with measurements below.
How to Make the Best Pumpkin Bread
Tip 1: Use melted butter. When it comes to this pumpkin bread, melted butter is best. It works beautifully with the spices and pumpkin. I’m generous and use 10 tablespoons (I know!), but trust me. Once you taste this bread, you’ll see why. I also use melted butter for pumpkin muffins and my favorite banana bread, and think it adds the best flavor, just like with this fall-inspired quick bread!
Tip 2: Mix the batter by hand. I make this pumpkin bread batter the same way I make muffins or apple bread. Whisk the dry ingredients until well combined (really important to get the baking powder and soda mixed through the flour), then in another bowl, mix the wet ingredients. Finally, use a spatula and fold the two (wet and dry ingredients) together.
Tip 3: Butter and flour your loaf pan. Parchment paper works, but I always find that it folds back towards the loaf as it bakes, and we don’t want it to hinder the tall domed top. So, I skip it and go old-school by buttering and flouring my pan instead.
Butter (or spray) the bottom and sides of the loaf pan, making sure to get into the corners. Add a generous spoonful of flour, then tilt the pan to coat the inside evenly. Finally, tap out the excess flour, and you’ll have a thin, even layer that keeps the bread from sticking.
Tip 4: Bake at 350°F. The loaf rises nicely at 350°F and stays soft and moist in the center without browning too much on the outside. I bake my loaf in a 9×5-inch pan with an 8-cup capacity and recommend that you do the same. A smaller loaf pan might have issues with the batter overflowing.
More of My Favorite Pumpkin Recipes
- Pumpkin Cupcakes with cream cheese frosting
- Easy Pumpkin Muffins
- Pumpkin Chocolate Chip Bread
- Spiced Pumpkin Scones
- Pumpkin Butter
Our Favorite Pumpkin Bread
- PREP
- COOK
- TOTAL
Our family loves this pumpkin bread recipe, and we’re committed to making it every fall from now on. It’s soft, moist, perfectly spiced, and packed with real pumpkin flavor.
You Will Need
10 tablespoons unsalted butter, melted (140g)
2 cups all-purpose flour, spooned and leveled (260g)
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon fine sea salt, reduce to ¾ teaspoon if sensitive to salt
2 teaspoons pumpkin spice, see homemade pumpkin pie spice
1 cup granulated sugar (200g)
¾ cup light brown sugar (150g)
1 ½ teaspoons vanilla extract
3 large eggs
1 (15-ounce) can pure pumpkin, like Libby’s, or 1 ¾ cups homemade pumpkin puree (425g)
Directions
1Prep: Preheat the oven to 350°F (177°C). Butter and flour a 9×5-inch loaf pan (8-cup capacity). Place it onto a baking sheet.
2Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin spice until evenly blended.
3Mix the wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and melted butter. If you see any large lumps of brown sugar, break them up. Then, whisk in the eggs, vanilla, and pumpkin puree until smooth and well combined.
4Combine: Add the dry ingredients, in three parts, to the wet mixture. Folding the flour mixture into the pumpkin mixture until you no longer see any streaks of flour.
5Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake the loaf, set on the baking sheet, for 55 to 70 minutes, gently rotating the pan after 40 minutes for even baking. Since pumpkin bread is so moist, test a few spots with a toothpick toward the end of baking. If it comes out wet, give it another 5 to 10 minutes.
6Cool: Let the bread cool in the pan for 10 minutes, then remove it and transfer it to a wire rack. Cool completely before slicing.
Adam and Joanne's Tips
- Storing: Store pumpkin bread at room temperature, in an airtight container, for up to 3 days. Refrigerate for up to a week, or freeze for up to 3 months. To freeze, wrap the whole loaf or individual slices in plastic wrap, then seal in a freezer bag. Thaw at room temperature, and warm slices in the oven or toaster before serving.
- Salted butter: If you have salted butter, reduce the salt to ½ teaspoon fine salt.
- The nutrition information provided are estimates.
Pumpkin muffins are my grandchildren’ favourites and the recipe I make I copied it on Google supposedly from Starbucks but honestly I don’t like it, they don’t grow much and I read very good comments about this recipe. I also saw the one you have for muffins but with this one they would come out more. I already found them on YouTube and subscribed. Thanks
Could you make this recipe on a muffin tray? Thanks
Yes, or see our pumpkin muffins.
it’s the perfect cozy fall treat with that ideal balance of spices and moisture! I added a handful of chopped walnuts for extra crunch, and it turned out even better. Thanks for the easy instructions; definitely bookmarking for holiday baking
This is sooo good! Really love all of your recipes. Thank you!
Yay! You are so welcome! 🙂
Made this November 2025. Delicious! I notice once I cut about 3 slices a couple of areas in the middle were a little wet. I pulled it out of the oven because I thought it was burning. The taste was really good but I would leave in the over slightly longer …maybe 5 more minutes but it took every bit of an hour. I’m not a baker but this was quick and fairly easy. I wonder if I can substitute sweet potatoes. It’s worth a try. I will definitely make this again. Thank you!
I noticed you use pure pumpkin puree, however in the recipe you mentioned using 1 can of pure pumpkin like Libby’s or homemade pumpkin puree. I’m having a hard time finding pure pumpkin puree. Can I use pure pumkin (not puree) and get the same results?
Yes, these are the same thing. As long as you do not use the pumpkin pie mix sometimes sold in the larger cans, you should be just fine.
Hello to you both! So glad I finally came to your website. Love your Instagram!
This content and your smiling faces mi ed by sharing gives my heart such peace to watch. It’s like having a friend in the kitchen with me! Question: I have used fhe Pumpkin bread recipe that makes three loaves at a time . It uses oil which I am not fond of, although the moisture is great. But it only uses o e 15oz can of pumpkin. Do you agree that using your ingredients will make me a star??????? Loving your friendship, thanks
Hi Elaine, So glad you are here. Yes, one can of pumpkin puree works perfectly for this loaf. I know it seems like a lot of pumpkin, but this really is one of the nicest pumpkin loaves I’ve made.
Can I use Almond flour instead
Hi there, I do not recommend replacing the flour in this recipe with almond flour. The wet ingredient ratio would need to change considerably. You should be able to use a gluten-free all-purpose blend, though.
I made this pumpkin bread recipe last week–it’s amazing! It baked beautifully and tasted superb. Thank you–it’s going to make great holiday gifts.
That’s wonderful, Lorraine. So happy you tried the recipe!
Hi Joanne/Adam, As I type this, the pumpkin bread is in the oven. I’m bringing as the dessert for supper tonight. Wondering if you have ever made a sauce to pour over the bread? i.e. maple syrup/powdered suger/milk? Or would that be too sweet? Cream cheese something? I’ve made several of your recipes (many on repeat!) and have recommended you to anyone that will listen! Thanks in advance.
Hi Lynn, This bread is lovely as-is, but to turn it into more of a dessert, you could add a layer of cream cheese frosting. I’s look at the frosting from these pumpkin cupcakes or this banana cake. Both have cream cheese frostings, but the banana cake has one with slightly less sugar.
Can you add raisins and pecans? If so, how much would you recommend? Thank you so much.
Hi Lisa, You can. I’d stick with 1/2 cup to 3/4 cup of mix-ins. These could be raisins, nuts, chocolate chips… Just stir them in right at the end before adding to the loaf pan.
I love your recipes! I forget to leave reviews. Made the oatmeal cookies the other day and today I am making pumpkin bread! So delicious. Easy to follow recipes. I’m a fan!
So glad you enjoyed the oatmeal cookies! You are going to love the pumpkin bread 🙂
This is by far the best pumpkin bread I have ever made! I have always made this especially around this time of year! This is out of this world!
So happy you enjoyed it, Maris! Thank you for coming back and letting is know!
This is my new favorite pumpkin bread. I am tossing the old recipe that I have made for years. I followed this recipe to the letter and did not change one thing. So delicious!
You made our day with this review! So happy you enjoyed the recipe 🙂
I like the simplicity of this as well as it looks so delicious. We all look forward to this pumpkin flavor this time of the year. Going to make this this weekend.
You are going to love this recipe! 🙂
This looks delicious as well as easy to make. Going to make this this weekend. We all love that pumpkin taste this time of the year!
I’d likebto reduce the high fat and sugar content as well as dryer bread and keep it healthy, tasty. Any suggestions?
Hi Carol, You can reduce the butter a bit (I wouldn’t go less than 6 tablespoons). Sugar can probably come down, too, but as you say the bread will be a little dryer and the texture will not be as moist/soft in the middle.
I have not tried any thing yet but can’t wait to go make the pumpkin bread soon.