With fall here, it’s time to bring out favorite pumpkin recipes — starting with this easy pumpkin bread. This homemade quick bread is warmly spiced and rich with pumpkin flavor, making it ideal for a snack, dessert, or an on-the-go breakfast.
The recipe uses simple, common ingredients you likely already have in your pantry. The batter yields enough for two loaves so you can keep one at home and share the other, or freeze an extra loaf for later.
I often double the batch and freeze one or two loaves. Frozen loaves are convenient when guests arrive unexpectedly and make this bread a favorite for tailgates, neighborhood gatherings, and holiday meals.
What Is a Quick Bread?
Pumpkin bread is a quick bread, meaning it skips yeast and the long rising time used in traditional breads. Recipes like banana bread and zucchini bread use baking soda and baking powder to leaven the batter, so once mixed the batter goes directly into the oven.
Ingredients Required for Pumpkin Bread
Beyond the usual quick-bread staples—flour, sugar, salt, baking soda, and baking powder—this recipe relies on a few key ingredients to deliver classic pumpkin bread flavor.
1. Pumpkin Puree
Use pure pumpkin puree for authentic pumpkin flavor. You can make it from a pie pumpkin or use canned pumpkin. Be careful not to substitute pumpkin pie filling, which contains added spices and sweeteners and is not interchangeable with pure pumpkin.
Canned pumpkin puree is simply steamed, blended pumpkin (or a blend of squash) with no added flavorings, while pie filling includes spices and sweeteners meant for pies.
2. Pumpkin Pie Spice
Pumpkin pie spice is common this time of year and adds the warm notes we expect in fall baking. If you don’t have it on hand, you can make a quick substitute by combining 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves (or allspice), and 1/2 teaspoon ground nutmeg to equal about 1 tablespoon of pumpkin pie spice.
3. Unsalted Butter vs. Salted Butter
I recommend unsalted butter so you can control the salt level in the recipe. If you use salted butter, omit the salt listed in the ingredients.
How to Measure Flour
To avoid dry, crumbly loaves, measure flour using the “fluff, spoon, and sweep” method. Flour compacts in storage, so fluff it in the bag or container, spoon it into a dry measuring cup until heaping, then level it off with the back of a butter knife for an accurate measurement.
How to Store Pumpkin Bread
Allow the bread to cool completely before storing to prevent condensation. Wrapped in plastic, it keeps at room temperature for up to 4 days. Refrigerate for up to 7 days, or double-wrap in plastic and foil and freeze for up to 3 months. Thaw frozen loaves overnight in the refrigerator before serving.
Pumpkin Bread Recipe
*Specific measurements and a printable recipe card are included below. Read the tips and instructions for best results.
INGREDIENTS
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 15-oz can 100% pure pumpkin puree
INSTRUCTIONS
Preheat the oven to 325°F. Grease two 8 x 4-inch loaf pans and dust with flour or spray with non-stick baking spray. Set aside.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
In a large mixing bowl, beat the butter and sugar on medium speed until combined. Add the eggs one at a time, beating well after each, and continue to beat for 3–4 minutes until light and fluffy.
Mix in the pumpkin, then add the dry ingredients gradually and mix on low speed until the batter is smooth and well combined.
Preparing To Bake
Divide the batter evenly between the two prepared pans and smooth the tops. Bake 65–75 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
For other sweet pumpkin treats, try these recipes:
- Pumpkin Muffins With a Sweet Cream Cheese Filling
- Easy Pumpkin Cake With Just Two Ingredients
- Pumpkin Donut Holes
Enjoy! Mary
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Pumpkin Bread
A sweet quick bread showcasing warm autumn flavors. Pure pumpkin puree and pumpkin pie spice give this loaf its signature taste—perfect for breakfast, a snack, or dessert.
20 minutes
1 hour 5 minutes
1 hour 25 minutes
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 15-oz can 100% pure pumpkin
Instructions
- Preheat the oven to 325°F. Grease two 8 x 4-inch loaf pans and dust with flour or spray with non-stick baking spray. Set aside.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice. Set aside.
- In a large bowl, beat butter and sugar on medium speed until combined. Add eggs one at a time, beating well after each addition. Beat 3–4 minutes until light and fluffy.
- Stir in the pumpkin until combined.
- Slowly add the dry ingredients and mix on low speed until the batter is smooth and well combined.
- Divide the batter between the two prepared pans and smooth the tops. Bake 65–75 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pans about 10 minutes. Transfer to a wire rack and cool completely.
Notes
Substitute for Pumpkin Pie Spice:
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (or allspice)
- ½ teaspoon ground nutmeg
Freezer Instructions: Once completely cool, wrap the loaf in aluminum foil and place it in a freezer bag, removing as much air as possible. Thaw in the refrigerator overnight before serving. Frozen bread stays good for up to 3 months.
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
24
Amount Per Serving:
Calories: 164Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 114mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
Nutritional information is a general guideline. Calculations vary by brands and ingredients used.