Pumpkin Bread Recipe: Moist, Spiced, and Perfect Every Time

Last updated: July 11, 2026

This pumpkin bread recipe produces a deeply moist, fragrant loaf with a tender crumb and gently spiced flavor, perfect for fall mornings, holiday gifting, or whenever a craving for something cozy hits. Find the full recipe card below with exact measurements and step-by-step instructions.

What You Need to Make Pumpkin Bread

The Flour Base

All-purpose flour is the standard choice for this pumpkin bread recipe, providing just enough structure without making the loaf dense.

Spoon the flour into the measuring cup and level it off with a straight edge — scooping directly from the bag compacts the flour and results in a drier, heavier loaf.

Pumpkin Puree

Use 100% pure canned pumpkin puree, not pumpkin pie filling.

Libby’s Pure Pumpkin is widely available and reliable, but any pure pumpkin puree works well — just make sure the can contains only pumpkin with no added spices or sweeteners.

Fat and Sweeteners

Neutral oil such as vegetable or canola oil keeps the bread moist for days longer than butter would.

The combination of granulated white sugar and light brown sugar gives the loaf balanced sweetness with a subtle molasses depth from the brown sugar.

Eggs

Two large eggs bind the batter and contribute to the bread’s light, springy texture.

Room-temperature eggs incorporate more evenly into the batter, though straight-from-the-refrigerator eggs work perfectly well here.

Warm Spices

A blend of ground cinnamon, nutmeg, ginger, and cloves gives this pumpkin bread its signature flavor.

Pre-mixed pumpkin pie spice can replace the individual spices at a ratio of two teaspoons of pumpkin pie spice per recipe.

How to Make Pumpkin Bread

Prepare the Pan and Oven

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and position the rack in the center of the oven.

Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out any excess.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, oil, eggs, granulated sugar, and brown sugar until smooth and fully combined.

The mixture should be glossy and homogenous with no streaks of egg or pockets of undissolved sugar.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Whisking the dry ingredients together before adding them ensures the spices and leavening are evenly distributed throughout the loaf.

Fold the Batter Together

Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula just until no dry streaks remain.

Overmixing at this stage develops gluten and can make the bread tough, so stop folding as soon as the batter is uniform.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top with the spatula.

Bake for 55 to 65 minutes, until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached.

Cool Before Slicing

Let the bread cool in the pan on a wire rack for 15 minutes, then turn it out and allow it to cool completely before slicing.

Cutting into warm pumpkin bread causes the crumb to compress and become gummy, so patience here pays off in clean, even slices.

Tips, Variations, and Substitutions

Tips for the Best Results

Ground spices lose potency quickly after opening, so check that the cinnamon, nutmeg, and ginger are fragrant before using them.

Start checking the loaf at the 55-minute mark rather than waiting for the full 65 minutes — ovens vary, and a loaf left in just five minutes too long will develop a dry, crumbly texture.

Variations

Fold three-quarters of a cup of semi-sweet chocolate chips into the finished batter just before pouring it into the pan for a chocolate chip version.

Stir in half a cup of roughly chopped walnuts or pecans for added texture and a toasty, nutty flavor.

Substitutions

Replace each egg with a flax egg (one tablespoon of ground flaxseed mixed with three tablespoons of water, rested for five minutes) for an egg-free version.

A 1:1 gluten-free flour blend such as Bob’s Red Mill 1-to-1 Baking Flour works well in this recipe with no other changes required.

Storage and Serving

Wrap the cooled loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to four days — the bread actually tastes better on day two.

Wrap in plastic then foil and freeze for up to three months; thaw overnight in the refrigerator or at room temperature for two to three hours.

The History of Pumpkin Bread

Pumpkin has been a staple ingredient in North American cooking since long before European settlement, used by Indigenous peoples across the continent in everything from soups to roasted preparations.

Pumpkin bread as most Americans know it today rose to popularity in the mid-20th century, when canned pumpkin puree became a pantry staple and recipe cards from brands like Libby’s introduced home bakers to the convenient, consistent results it provided.

Use the recipe card below to get started, and come back to this post whenever you need a reminder on substitutions or storage tips.

Yield: 1 loaf (about 10 slices)

Pumpkin Bread Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

A moist, warmly spiced pumpkin bread made with canned pumpkin puree and pantry staples. This easy quick bread comes together in one bowl and bakes in under an hour.

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Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) light brown sugar, packed
• 1/2 cup (120ml) neutral oil (vegetable or canola)
• 2 large eggs
• 1 cup (240g) pure canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60ml) water

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, whisk together the sugar, brown sugar, oil, eggs, and pumpkin puree until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula just until no dry streaks remain. Do not overmix.
5. Stir in the water until the batter is just combined and smooth.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before slicing.

Notes

For best results, use pure canned pumpkin puree, not pumpkin pie filling. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months. Stir in 3/4 cup chocolate chips or chopped walnuts for a fun variation.

Nutrition Information:

Yield:

10

Serving Size:

1 slice
Amount Per Serving: Calories: 285Total Fat: 12gSaturated Fat: 1gSodium: 210mgCarbohydrates: 42gFiber: 1gSugar: 26gProtein: 3g

This site provides estimated nutritional information. This information comes from online calculators. Although we try to provide accurate nutritional information, these figures are only estimates.

Frequently Asked Questions

Can canned pumpkin puree be used instead of fresh?

Canned pumpkin puree is actually preferred in this recipe over fresh-cooked pumpkin.

Fresh pumpkin varies considerably in water content depending on the variety, and the excess moisture can make the batter too wet and the resulting bread dense or gummy. Canned puree is cooked, strained, and standardized, which means consistent results every time.

Why did the bread sink in the middle?

A sunken center is almost always caused by underbaking — the structure of the loaf has not fully set before it comes out of the oven.

Make sure the toothpick test passes before removing the bread from the oven, and resist the urge to open the oven door in the first 45 minutes of baking.

Can the batter be made ahead of time?

The batter can be mixed and refrigerated for up to 24 hours before baking.

Cover the bowl tightly with plastic wrap and bring the batter close to room temperature for about 15 minutes before pouring it into the pan.

How do you know when pumpkin bread is done?

Insert a toothpick or thin skewer into the very center of the loaf and pull it straight out.

If it comes out clean or with just one or two moist crumbs attached, the bread is done. If wet batter clings to the toothpick, return the loaf to the oven and check again in five-minute intervals.

What makes pumpkin bread stay moist?

The oil in the recipe is the primary driver of long-lasting moisture, as it coats the flour proteins and slows moisture loss more effectively than butter.

The pumpkin puree itself also contributes significantly — it is high in natural pectin, which helps the crumb retain water and stay soft for several days after baking.

A Cozy, Foolproof Loaf Worth Making Again and Again

This pumpkin bread recipe delivers everything a great quick bread should — rich autumn spice, a beautifully moist crumb, and a loaf that stays fresh long enough to enjoy all week.

Whether baked as a simple everyday treat, dressed up with chocolate chips or cream cheese swirl, or gifted to a neighbor during the holiday season, this pumpkin bread recipe holds up every single time.

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