Why You’ll Love This Recipe
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Moist & Flavorful: The oil and pumpkin puree keep this bread incredibly moist and soft.
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Perfectly Spiced: With cinnamon, nutmeg, and cloves, every bite tastes like fall.
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Foolproof & Quick: Just 10 minutes of prep and no mixer required — great for beginner bakers.
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Two Loaves: Bake one for you and one to share or freeze.
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Customizable: Add chocolate chips, nuts, or cranberries to switch things up.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups all-purpose flour
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1½ cups granulated sugar
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1 teaspoon baking soda, sifted
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2 teaspoons baking powder
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2 teaspoons cinnamon
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½ teaspoon ground cloves (optional)
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½ teaspoon ground nutmeg (optional)
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½ teaspoon fine sea salt
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3 large eggs, at room temperature
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1 cup extra light olive oil (or vegetable or corn oil)
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15 oz pumpkin puree (not pumpkin pie mix)
Directions
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Preheat your oven to 350°F (175°C). Grease and flour two 8½” x 4½” loaf pans.
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Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
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Mix Wet Ingredients: In a separate bowl, whisk together eggs, oil, and pumpkin puree until smooth.
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Combine: Pour the wet mixture into the dry ingredients and whisk until just combined. Avoid over-mixing to maintain a soft texture.
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Bake: Divide the batter between the two pans. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
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Cool: Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
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Servings: 16 slices (2 loaves)
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Preparation Time: 10 minutes
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Cooking Time: 50 minutes
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Total Time: 1 hour
Variations
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Add-ins: Fold in 1 cup of chocolate chips, raisins, chopped nuts, or dried cranberries.
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Toppings: Sprinkle pepitas (pumpkin seeds) on top before baking or drizzle with maple glaze after cooling.
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Spice Swap: Use 2 teaspoons of pumpkin pie spice instead of the individual spices.
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Streusel: Add a crumb topping for texture like in a coffee cake.
Storage/Reheating
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Room Temperature: Store in an airtight container for up to 3–5 days.
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Refrigerator: Keeps well refrigerated for up to a week.
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Freezer: Wrap loaves or slices tightly in plastic wrap and foil or use a freezer bag. Freeze for up to 3 months.
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Thawing: Thaw overnight in the refrigerator or on the counter for a few hours before serving.
FAQs
Can I use fresh pumpkin puree?
Yes! Just make sure it’s well-drained and thick. Avoid pumpkin pie filling.
Can I make just one loaf?
Yes, cut all ingredients in half and use one loaf pan. Bake as directed.
What’s the best pan to use?
This recipe works in metal, glass, or ceramic loaf pans. Baking times may vary slightly depending on pan material and color.
Can I use butter instead of oil?
It’s best to stick with oil for a moist and tender crumb. Butter can dry out the bread over time.
Can I add frosting or glaze?
Yes, a maple glaze, cream cheese frosting, or even a light sugar glaze pairs beautifully.
Is this bread overly sweet?
No, it’s sweet enough to be a dessert or breakfast item but not overpowering.
Can I add vanilla?
Yes, 1 teaspoon of vanilla enhances the flavor nicely, though it’s optional.
What’s the best way to serve it?
Enjoy it plain, warmed with butter, honey butter, cream cheese, or nut butters.
How do I know when it’s done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Can I make muffins with this batter?
Yes! Fill muffin cups ¾ full and bake at 350°F for 18–22 minutes.
Conclusion
This Pumpkin Bread Recipe is the perfect fall staple — quick to make, easy to customize, and absolutely delicious. Whether you enjoy it for breakfast, dessert, or as an afternoon snack, this moist, spiced loaf will quickly become a seasonal favorite in your kitchen. And with two loaves in one batch, there’s plenty to share — or not!
Print
Easy Pumpkin Bread Recipe
- Total Time: 1 hour
- Yield: Servings: 16
- Diet: Vegetarian
Description
This Easy Pumpkin Bread Recipe is a moist, perfectly spiced fall treat made with pumpkin puree, cinnamon, and nutmeg. With just 10 minutes of prep, this quick bread yields two delicious loaves—perfect for sharing, gifting, or freezing. Enjoy it for breakfast, snack, or dessert!
Ingredients
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2 cups all-purpose flour
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1½ cups granulated sugar
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1 teaspoon baking soda (sifted)
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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½ teaspoon ground cloves (optional)
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½ teaspoon ground nutmeg (optional)
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½ teaspoon fine sea salt
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3 large eggs, at room temperature
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1 cup extra light olive oil (or vegetable or corn oil)
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15 oz canned pumpkin puree (not pumpkin pie filling)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8½” x 4½” loaf pans.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
Mix Wet Ingredients:
In a separate bowl, whisk together the eggs, oil, and pumpkin puree until fully combined.
Combine Mixtures:
Pour the wet mixture into the dry ingredients. Stir until just combined — do not overmix.
Bake:
Divide the batter evenly between the prepared loaf pans. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the loaves cool in the pans for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
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Add-ins: Mix in 1 cup of chocolate chips, chopped walnuts, pecans, raisins, or dried cranberries for extra texture and flavor.
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Toppings: Sprinkle pepitas on top before baking or drizzle with maple glaze after cooling.
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Spice Swap: Use 2 teaspoons of pumpkin pie spice in place of individual spices.
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Muffins: Use this batter to make muffins — bake at 350°F (175°C) for 18–22 minutes.
- Prep Time: 10 minute
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
