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This classic Pumpkin Bread is perfect for fall! Perfectly spiced and so flavorful, this moist quick bread tastes even better than the Starbucks Pumpkin bread and is so easy to make.
This easy Pumpkin Bread is my go-to recipe every Fall! It is so easy and quick to make, saves you a trip to Starbucks, and uses one whole can of pumpkin purée which I love because I hate having half a can sitting in the fridge. What I also love about it is that this recipe makes two loaves, one for eating and one for giving away or freezing!
Why this recipe works
The key to a moist pumpkin bread is to let it cool down completely and ideally rest for a few hours or overnight before cutting it!
The ingredients are also important! Using oil instead of butter also adds moisture and makes making the bread easier and cheaper. The pumpkin purée adds flavor but also keeps the bread moist and delicious for days.
Ingredient Notes
Here is an overview of the ingredients you’ll need for this recipe.
- Pumpkin Purée: You need one 15 oz can of Pumpkin Purée (not Pumpkin Pie Filling). If you want to use homemade pumpkin purée, use a little bit less than 2 cups.
- Spices: Using individual spices adds more flavor and lets you adjust to your taste! Instead of using individual spices, you can also use 1.5 Tbsp Pumpkin Spice.
- Oil: Using oil instead of butter makes this bread easier and faster to make and keeps it moist for days! But you can also use 1 cup of melted unsalted butter.
- Brown Sugar: The molasses flavor of the brown sugar goes so well with the pumpkin and gives the bread a more balanced taste in my opinion. You are welcome to use light-brown sugar or more white sugar.
How to make this Recipe
- Dry Ingredients: In a large bowl, combine flour, baking soda, baking powder nutmeg, cinnamon, cloves, and salt.
- Wet Ingredients: In the bowl of a stand mixer or using a large bowl and a hand mixer, combine eggs, white sugar, brown sugar, and vanilla extract. Mix on medium-high speed until combined, about 45 seconds.
- Combine: Add in pumpkin and vegetable oil and mix until combined, about 20 seconds. Add the flour mixture to the bowl and mix until the batter is just blended and smooth.
- Divide and Bake: Divide the batter between the prepared loaf pans. Bake for about 50–60 minutes or until the top is nicely browned, and a toothpick inserted into the center comes out clean. Let cool in the pan, for about 30 minutes. Then invert onto a cooling rack and let cool completely.
Expert Tips
- Instead of using individual spices, you can use 1.5 Tbsp Pumpkin Spice.
- You can also half this recipe but the loaves make a perfect gift for friends and neighbors and freeze perfectly.
- This pumpkin bread recipe is made with canned pumpkin. You need one 15 oz. can of Pumpkin Purée (not Pumpkin Pie Filling). If you want to use homemade pumpkin purée use a little bit less than 2 cups.
- Every oven is different so make sure to test the bread for doneness after about 50 minutes in the oven.
- If you like you can sprinkle roasted pumpkin seeds on top of each bread before putting them in the oven.
- You can also top this Pumpkin Bread with a Cream Cheese Frosting like my Copycat Starbucks Raspberry Swirl Pound Cake.
Recipe FAQ
This moist Pumpkin Bread stays fresh and moist for days if you store it the right way. Make sure it has cooled completely. Then line the bottom of a plastic container with a lid or a resealable plastic bag with a sheet of paper towel, then put the quick bread into the container or bag and cover the top of the quick bread with another sheet of paper towel. Store the bread at room temperature for up to 2 days or store it in the fridge for about a week.
If you want to store it longer you can freeze this pumpkin bread. Put the cooled and sliced bread in a resealable plastic bag and freeze for up to three months. To defrost, let come to room temperature and reheat in the oven or microwave.
If you crave Pumpkin Chocolate Chip bread you can just add 1 cup of chocolate chips to the batter or make a Pumpkin Pecan Bread by adding chopped pecans to the batter. Some pumpkin seeds sprinkled on top also make a great addition.
Yes, you can half this recipe. Just use the serving slider in the recipe card. I like to make 2 loaves because that way I can use a whole can of pumpkin purée, but if you half it and have leftovers, check out my other pumpkin recipes below.
Looking for more Pumpkin Recipes?
Breakfast & Brunch
Pumpkin Pancakes
Bread & Muffins
Pumpkin Cream Cheese Muffins
Cakes
Pumpkin Crunch Cake
Cakes
Pumpkin Cupcakes
Easy Pumpkin Bread
Equipment
- Cooling Rack
- Loaf Pan
Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground nutmeg
- 3 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
- 4 large eggs
- 1 cup white sugar
- 1 cup light-brown sugar, or more white sugar
- 15 oz canned pumpkin puree
- 1 cups vegetable oil
Instructions
- Preheat oven to 350° F (175° C). Grease two 8-1/2×4-1/2-inch loaf pans and line them with a strip of parchment paper, leaving an overhang on both long sides.
- In a large bowl, combine flour, baking soda, baking powder nutmeg, cinnamon, cloves, and salt.
- In the bowl of a stand mixer or using a large bowl and a hand mixer, combine eggs, white sugar, and brown sugar. Mix on medium-high speed until combined, about 45 seconds. Add in the pumpkin and vegetable oil and mix until combined, about 20 seconds. Add the flour mixture to the bowl and mix until the batter is just blended and smooth.
- Divide the batter between the prepared loaf pans.
- Bake for about 50–60 minutes, or until the top is nicely browned, and a toothpick inserted into the center comes out clean. Let cool in the pan, about 30 minutes. Then invert onto a cooling rack and let cool completely.
Notes
- Instead of using individual spices, you can use 1.5 Tbsp Pumpkin Spice.
- You can also half this recipe, but the loaves make a perfect gift for friends and neighbors and freeze perfectly.
- This pumpkin bread recipe is made with canned pumpkin. You need one 15 oz. can of Pumpkin Purée (not Pumpkin Pie Filling). If you want to use homemade pumpkin purée, use a little bit less than 2 cups.
- Every oven is different, so make sure to test the bread for doneness after about 50 minutes in the oven.
- If you like, you can sprinkle roasted pumpkin seeds on top of each bread before putting them in the oven.
- You can also top this Pumpkin Bread with a Cream Cheese Frosting, like my Copycat Starbucks Raspberry Swirl Pound Cake or my Eggnog Buttercream Frosting.
so good i made pumpkin cupcakes
Thanks for sharing this recipe, it’s just SO GOOD! Much better than the one I have, this one is now my favorite. Moist and wonderful taste.
6 EGGS ( ????) !!!! WOW !
This recipe makes two big loaves of Pumpkin Bread so 3 eggs each, which is a normal amount of eggs for bread this size. Hope this helps!