Easy Pumpkin Bread
A family favorite, this old-fashioned pumpkin bread recipe is soft, sweet, and perfectly spiced. Lower in sugar than most versions, it’s easy to make for the perfect fall breakfast, snack, or dessert!
Love pumpkin recipes? Try our pumpkin crisp recipe and baked pumpkin donuts, too.
The BEST Easy Pumpkin Bread Recipe
For as long as I can remember, my grandma has made this bread for friends and family at every holiday. Needless to say, it’s well-known in her neighborhood and a favorite treat for our whole family.
It’s been handed down to my mom and now to me! Admittedly, I’ve made a few tweaks to the original recipe, reducing the amount of sugar and using real oil to make it a little healthier. But I promise it’s every bit as delicious as the original. Even my mom’s discerning, all-knowing pumpkin bread palate approves!
Ingredients and Notes
Below is an overview of the ingredients and instructions for this healthy pumpkin bread recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Flour – All-purpose flour forms the base of the bread, but you can substitute a 1:1 all-purpose gluten-free flour if you need this recipe to be gluten-free.
- Sugar – I use regular granulated sugar, but monk fruit sweetener will also work if you want to keep your bread sugar-free.
- Baking Soda – This helps the bread rise, becoming soft and fluffy. Make sure it’s fresh!
- Spices – Pumpkin pie spices, including ground cinnamon, ground nutmeg, and salt, add extra warmth. Feel free to substitute if preferred.
- Pumpkin Puree – This creates the bold pumpkin flavor we love. Make sure to use pure pumpkin puree, not pumpkin pie filling!
- Eggs – These act as binders, helping the bread hold its shape. Let them come to room temperature for easy mixing.
- Neutral Oil – Light olive oil, avocado oil, or melted refined coconut oil all work well, keeping the bread super moist. Canola oil or vegetable oil will also work.
- Mix-Ins – Feel free to include chocolate chips for a chocolate chip pumpkin bread. Or, add chopped pecans or walnuts for extra flavor and crunch.
- Streusel Topping – Combine brown sugar, flour, cinnamon, nutmeg, and cold butter in a bowl to create a crumbly streusel-like topping. It’s optional, but so delicious! If preferred, cream cheese icing would also taste great as a topping.
How to Make an Old-Fashioned Pumpkin Bread Recipe
Preheat your oven, and generously grease seven small loaf pans or two large loaf pans with non-stick cooking spray. The smaller loaves make for great gifts!
- Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking soda, and spices.
2. Whisk the wet ingredients. In a second medium-sized bowl, whisk the pumpkin, eggs, oil, and water until smooth.
3. Combine. Pour the wet ingredients into the bowl of dry ingredients, and gently mix just until a smooth batter forms. Fold in any mix-ins, distributing them evenly.
4. Transfer. Pour the batter into the prepared pans, and sprinkle the streusel on top, if using.
5. Bake. Transfer the pans to the oven, and bake until the bread has risen and a toothpick inserted into the center comes out clean.
6. Cool. Allow your homemade pumpkin bread loaves to cool in the pan slightly. Then, transfer them to a wire rack to cool completely.
Common Questions
Store pumpkin bread wrapped with plastic in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
Yes! Allow the bread to cool completely. Then, wrap the bread with plastic wrap, transfer it to a sealable bag, and freeze for up to 3 months. Thaw in the fridge overnight when you’re ready to eat.
Sure! Prepare the batter as usual, then scoop it into greased muffin pans, filling each cavity ⅔ of the way full. Just be sure to keep a close eye on the oven and adjust the baking time as needed.
More Quick Bread Recipes
Easy Pumpkin Bread Recipe
Equipment
- 1 whisk
Ingredients
- 3 1/3 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 15 ounce can pumpkin puree
- 4 eggs
- 1 cup neutral oil (see notes)
- 2/3 cup water
- Optional Mix Ins – chocolate chips, chopped pecans, walnuts
- Optional Streusel Topping (see notes)
Instructions
- Preheat the oven to 350 F. Generously spray 7- small (6″x3″) loaf pans or 2 large (9″x5″) loaf pans with nonstick cooking spray.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Set aside.3 1/3 cups flour, 2 cups sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt
- In a medium sized bowl, whisk together the pumpkin puree, eggs, oil, and water until combined.15 ounce can pumpkin puree, 4 eggs, 1 cup neutral oil, 2/3 cup water
- Pour the wet ingredients into the dry ingredients and gently mix until a smooth batter forms. If desired, gently mix in the chocolate chips or nuts.Optional Mix Ins – chocolate chips, chopped pecans, walnuts
- Pour the batter evenly into the greased pans. If desired, add the optional streusel topping.Optional Streusel Topping (see notes)
- Bake the smaller loaves for 40 minutes and the larger loaves for about 1 hour or until a toothpick inserted comes out clean.
- Allow the loaves to cool for 20-30 minutes in the pans then remove and allow to cool completely on a wire rack.
- Wrap the cooled loaves in plastic wrap and place in a Ziploc bag to store in the fridge for up to 1 week or store at room temperature for up to 4 days.
Video
Notes
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 Tablespoons cold butter, cut into pieces
Nutrition
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This is our favorite pumpkin bread recipe with or without the streusel topping!