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Experience the ultimate pumpkin bread, expertly adapted from my super popular pumpkin muffins, which have received nearly all 5-star reviews and have been called the best by many! This delicious recipe captures the beloved flavors of those muffins, perfectly scaled down to fit a loaf pan.

over head view of a loaf of pumpkin bread on a wire rack with three slices cut, two leaning on the rest of the loaf and one laying flat on the wire rack, cinnamon sticks and star anise scattered around
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The Best Pumpkin Bread Recipe

Since I’ve made my pumpkin muffins countless times, and I also make a gluten-free version of this pumpkin bread, it wasn’t hard to perfect this into an easy pumpkin bread recipe. Plus, I have developed so many bread recipes over my years as a baker, you can consider me your bread-making-pro bestie! 

This quick bread recipe is the perfect treat for Fall, packed with delicious pumpkin flavor. I love a simple recipe like this one with just a little mixing, then pop it in the oven and wait for the Fall aroma to fill the house. 

a slice of pumpkin bread on a small plate, sitting on top of a red and white striped towel with a cinnamon stick, star anise and more slices of bread surrounding it

The pumpkin puree and vegetable oil in this recipe add tons of moisture, while the spices bring the Fall flavor, like a pumpkin spice latte in bread form. Plus, there’s no mixer required! That’s always a win.

Keep reading for tips on storing, freezing, and more! If you’re really craving pumpkin, check out more of my pumpkin recipes.

a loaf of pumpkin bread on a wire rack, with a slice cut laying by the loaf and two more slices leaning on the rest of the loaf, a cinnamon stick and star anise scattered around

Why you’ll love this Pumpkin Loaf Recipe

Here are just a few of the reasons you’ll save this recipe to make year after year:

  • Packed with pumpkin flavor and warm Fall spices
  • Easy to make with only a few minutes of hands-on time
  • Perfectly moist bread
  • Great for breakfast with a warm cup of coffee, as a snack, or dessert
over head view of the ingredients for pumpkin bread including all-purpose flour, cinnamon, nutmeg, ginger, salt, baking soda, eggs, baking powder, granulated sugar, milk, pumpkin puree and vegetable oil

Moist Pumpkin Bread Ingredients

Made with simple ingredients, this homemade pumpkin bread will fill your home with the smell of Fall and draw everyone into the kitchen! Get the full recipe with measurements and instructions in the recipe card below. Here’s what you’ll need:

  • All-purpose flour 
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Nutmeg
  • Ground ginger
  • 100% pure canned pumpkin
  • Granulated sugar
  • Packed brown sugar 
  • Vegetable oil
  • Eggs
a loaf of pumpkin bread on a wire rack with a few slices leaning on the rest of the loaf and one slice laying on the wire rack, with three cinnamon sticks beside it

How to Make Pumpkin Loaf

Try this once and it will become your family’s favorite Fall recipe! Even if this is your first time baking bread, you can make this perfect the first time when you follow my easy steps. Get the full recipe in the recipe card below. Here are the foolproof steps:

  1. Prep oven. Preheat the oven to 350ºF.
two images side by side, the left image a white bowl with wet ingredients and sugar for pumpkin bread, not yet mixed, and the right image the "stir to combine" step with all wet ingredients combined with a teal spatula
  1. Mix dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.  Stir and set aside.
two images side by side, the left image of a white bowl of wet ingredients for pumpkin bread with a flour mixture on top not yet mixed in, and a teal spatula in the bowl, the right image of the combined pumpkin bread batter with a teal spatula in the bowl
  1. Mix wet ingredients. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.
  2. Combine wet and dry ingredients. Gradually mix in the flour mixture, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
two images side-by-side - the left image of pumpkin bread batter in a loaf pan and the right of baked pumpkin bread in a loaf pan
  1. Prep pan and add bread batter. Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
  2. Bake. Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 65-75 minutes and 9×5 inch pan is 50-65 minutes. 
a loaf of pumpkin bread on a wire rack, with two slices cut laying by the loaf, a cinnamon stick and star anise scattered around

How to tell if Pumpkin Bread is done

You will know this bread is done when a toothpick inserted in the center comes out clean with only moist crumbs. Time can vary depending on your oven, so begin checking every 5 minutes around the 50-minute mark.

It’s important to know what size loaf pan you have and adjust bake times accordingly. There are two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes.

a slice of pumpkin bread on a small plate with a bite missing, sitting on top of a red and white striped towel with a cinnamon stick, star anise and more slices of bread surrounding it

How to Store Pumpkin Spice Bread

Another reason this will become your favorite pumpkin bread recipe is that it’s easy to store on the counter, in the fridge, or freeze for enjoying later. To store:

  • Counter: Once you let the bread cool completely, wrap it in foil or plastic wrap or store in an airtight container. It can be kept at room temperature for five days.
  • Fridge: Once cooled and wrapped in aluminum foil or plastic, this bread can be stored in the fridge for a week.
  • Freezer: Wrap your cooled bread tightly in foil or plastic wrap and freeze up to three months. 

More Bread Recipes

a slice of pumpkin bread on a small plate on top of a red and white towel with cinnamon sticks and star anise scattered around
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The Best Moist Pumpkin Bread

By: Beth
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 12 slices
Experience the ultimate pumpkin bread, expertly adapted from my super popular pumpkin muffins, which have received nearly all 5-star reviews and have been called the best by many! This delicious recipe captures the beloved flavors of those muffins, perfectly scaled down to fit a loaf pan.

Ingredients

  • 2 ¼ cups (270g) all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 can (15 oz) 100% pure pumpkin
  • 1 cup (198g) granulated sugar
  • ½ cup (107g) packed brown sugar
  • ½ cup (118 ml) vegetable oil
  • 2 large eggs

Instructions 

  • Preheat the oven to 350ºF.
  • In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir and set aside.
  • In a larger bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.
  • Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
  • Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
  • Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 65-75 minutes and 9×5 inch pan is 50-65 minutes.

Notes

Know what size loaf pan you have. There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes.

Nutrition

Serving: 1slice | Calories: 278kcal | Carbohydrates: 44g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 399mg | Potassium: 52mg | Fiber: 1g | Sugar: 26g | Vitamin A: 47IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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