This Easy Pumpkin Bread is the perfect cozy treat to welcome the fall season or enjoy any time of year when you’re craving something warm and spiced. It’s incredibly moist, lightly sweet, and loaded with rich pumpkin flavor that tastes like autumn in every bite. The warm spices mingle beautifully with the deep, earthy tones of the pumpkin, creating a comforting loaf that fills your kitchen with the most irresistible aroma.

Whether you’re looking for a quick bake to impress guests or a simple snack to enjoy with coffee, this pumpkin bread delivers every time. It stores well, slices beautifully, and can be dressed up with a smear of butter or cream cheese—or enjoyed as is for a grab-and-go breakfast or afternoon pick-me-up.

What Kind of Pumpkin Should I Use?

Canned pumpkin puree is your best friend here. It offers a consistent texture and rich flavor that works perfectly for baking. Be sure to grab 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices that can throw off the flavor balance.

Ingredients for the Easy Pumpkin Bread

Pumpkin Puree
Essential for that earthy sweetness and moisture. It’s the heart of this recipe and what gives the bread its golden hue.

All-Purpose Flour
Gives the bread structure while keeping it tender and soft. No need for cake flour—this works just right.

Sugar
A mix of brown and granulated sugar adds both depth and sweetness. Brown sugar brings a caramel-like note that pairs wonderfully with pumpkin.

Eggs
They bind the ingredients and help the loaf rise beautifully.

Vegetable Oil
Keeps the bread extra moist without overpowering the pumpkin flavor. You can substitute with melted coconut oil if you prefer.

Baking Soda & Baking Powder
These leaveners create that perfect rise and fluffy crumb.

Pumpkin Pie Spice & Cinnamon
The soul of pumpkin bread! This spice blend makes each bite warm and flavorful.

Salt
Just a pinch brings out all the other flavors.

Vanilla Extract
Adds a hint of mellow sweetness to round out the spices.

How To Make the Easy Pumpkin Bread

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, eggs, oil, sugars, and vanilla extract until smooth and well combined.

Step 3: Add the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until no streaks of flour remain. Be careful not to overmix.

Step 4: Fill the Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.

Step 5: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts browning too quickly, loosely tent it with foil during the last 15 minutes of baking.

Step 6: Cool and Serve

Allow the pumpkin bread to cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

How to Serve and Store This Pumpkin Bread

This pumpkin bread is delightful fresh out of the oven, but it gets even better the next day as the flavors settle and deepen. Serve it plain, toasted with a bit of butter, or topped with cream cheese or a drizzle of maple glaze for extra indulgence.

To store, wrap the cooled loaf tightly in plastic wrap or foil and keep at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually for quick breakfasts or snacks on the go. Just pop them in the toaster or microwave to warm.

Frequently Asked Questions

How can I tell when my pumpkin bread is fully baked?

Insert a toothpick in the center of the loaf—it should come out clean or with just a few moist crumbs, not wet batter. The top should spring back lightly to the touch.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Stir in about 1/2 to 3/4 cup of chocolate chips, chopped pecans, or walnuts to add texture and richness.

Can I use fresh pumpkin instead of canned?

Yes, just be sure to roast and puree your pumpkin until smooth, and strain any excess liquid. You’ll need about 1 cup of puree.

Can this recipe be made into muffins?

It sure can! Divide the batter into a lined muffin tin and bake at 350°F for about 20–25 minutes.

Why is my pumpkin bread dense or gummy?

This usually means the batter was overmixed or underbaked. Mix gently just until combined and check your oven temperature with a thermometer.

Is it okay to reduce the sugar?

You can reduce the sugar slightly without affecting texture too much, but keep in mind it also helps with moisture and browning.

Want More Bread Ideas?

If this Easy Pumpkin Bread warmed your heart, you’ll love these other comforting bakes from Life with Jam:

Amish Applesauce Cake for old-fashioned spice and fruit charm.
Blueberry Lemon Dutch Baby if you want a breakfast showstopper.
Cinnamon Sweet Alabama Pecanbread for a sweet nutty crunch.
Easy Pumpkin Muffins for a grab-and-go twist on this recipe.
Ultimate Banana Nut Bread if you’ve got ripe bananas to use up.

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Tried this Easy Pumpkin Bread? Let me know in the comments how it turned out for you. Did you try any mix-ins? Swap the oil? I love seeing how you make it your own!