Our easy Pumpkin Bread is one of our favorite fall quick breads because it bakes up soft, moist, and full of spice. It’s made with pumpkin puree, cinnamon, nutmeg, cloves, and ginger, then finished with a simple cinnamon sugar topping that makes each slice extra sweet.
We love that this recipe makes two loaves, which is perfect for keeping one at home and sharing one with a friend or neighbor. It’s great for breakfast, snacks, dessert, holiday gifting, or freezing for later.
For more pumpkin, try our Pumpkin Cupcakes and Pumpkin Chocolate Chip Cookies.
Why you’ll love it + Why it works:
- Change it up. Easily adapt with various flavors and mix-ins such as chocolate chips, cinnamon chips, or nuts.
- Freezer-friendly. Make ahead and store in the freezer, for a pumpkin treat any time!
- Pumpkin + oil keep it moist. This combo helps the bread stay soft and tender.
- Warm spices add classic flavor. Cinnamon, nutmeg, cloves, and ginger give every slice cozy fall flavor.
Pumpkin Bread Ingredients
- Pumpkin puree (1 can, 15 ounces): Adds pumpkin flavor, moisture, and pretty fall color.
- Eggs (4): Helps bind the batter and give the loaves structure.
- Vegetable oil (1 cup): Keeps the bread soft, moist, and tender.
- Water (⅔ cup): Adds moisture and helps create the right batter consistency.
- Sugar (3 cups): Sweetens the bread and helps keep the crumb soft.
- All-purpose flour (3½ cups): Gives the loaves structure.
- Baking soda (2 teaspoons): Helps the bread rise.
- Salt (1½ teaspoons): Balances the sweetness and brings out the spices.
- Ground cinnamon (1 teaspoon): Adds warm classic pumpkin bread flavor.
- Ground nutmeg (1 teaspoon): Adds spice and depth.
- Ground cloves (½ teaspoon): Adds bold fall spice flavor.
- Ground ginger (¼ teaspoon): Adds a little warmth and brightness.
Topping
- Sugar (3 tablespoons) – Creates the sweet topping for both loaves.
- Ground cinnamon (½ tablespoon) – Adds warm flavor to the cinnamon sugar topping.
How to Make Easy Pumpkin Bread
PREP. Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans.
BATTER. In a large bowl, mix pumpkin puree, eggs, vegetable oil, water, and sugar until well blended.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine the flour mixture with the pumpkin mixture and stir until just blended. Pour evenly into the prepared pans.
TOPPING. Combine sugar and cinnamon and mix well. Sprinkle the mixture over the top of the bread mixture in the pans before baking.
BAKE. Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve this easy pumpkin bread warm, or let cool before serving.
Kristyn’s Recipe Tips
- Stir the batter just until blended so the bread stays tender.
- Tent with foil as directed so the tops do not brown too much before the centers are done.
- If you wish, replace the cinnamon, nutmeg, cloves, and ginger with an equal amount of Pumpkin Pie Spice.
- Quick bread is famous for splitting on top. As the steam from the center pushes its way up to the top and it splits the crust open to escape.
- To make muffins, fill the muffin liners ⅔ full and bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Optional mix-ins include chocolate chips, cinnamon chips, white chocolate chips, butterscotch chips, or chopped pecans or walnuts.
Easy Pumpkin Bread Recipe
Equipment
Video
Ingredients
- 1 (15-ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Topping
- 3 tablespoons sugar
- ½ tablespoon ground cinnamon
Instructions
- Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans and set aside.
- To make bread, mix pumpkin puree, eggs, oil, water, and sugar in a large bowl until well blended.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine dry ingredients with the pumpkin mixture and stir until just blended. Pour evenly into the prepared pans.
- To make the topping, combine the sugar and cinnamon. Mix well. Sprinkle topping evenly over the top of both loaves.
- Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve warm, or let cool before serving.
Notes
- This recipe calls for a can of pumpkin puree and NOT canned pumpkin pie filling. You can also try Making Pumpkin Puree.
- If you wish, you can replace the cinnamon, nutmeg, cloves, and ginger with an equal amount of Pumpkin Pie Spice.
- Quick bread is famous for splitting on top. As the steam from the center pushes its way up to the top and it splits the crust open to escape.
- To make muffins, fill the muffin liners ⅔ full and bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Optional mix-ins include chocolate chips, cinnamon chips, white chocolate chips, butterscotch chips, or chopped pecans or walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Remove the pumpkin loaf from the pan and let it cool completely. Wrap in plastic wrap and store in a Ziploc bag on the counter up to 2 days or 1 week in the refrigerator.
Let the pumpkin bread cool. Wrap it in plastic wrap and place it in a freezer bag or wrap it again with aluminum foil. Freeze for up to 2 months
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This recipe was originally published October 2013.
Very easy to follow
I had my doubts about trying this pumpkin bread because it did not call for baking powder. Oh my! Was I wrong!!!! I politely ordered Kristyn’s cookbook after making this recipe. We all loved this bread, and it rose to a beautiful size! 😊
This is my new go to recipe for pumpkin bread. Delicious flavor of freshly puréed pumpkin is the star of the show, ensemble cast allows it to shine. Tender texture, delectable crumb. Cinnamon sugar topping is crowning glory.
Absolutely delicious! I put walnuts on top of one of the loaves. It’s amazing both ways! So moist… the perfect fall treat!
I know this recipe is getting ready reviews from everybody else but it certainly didn’t work for us.
We didn’t like the sugar cinnamon topping as a tasted a little bit burnt and the overall flavor was unimpressive.
Try try again!
Thanks for the feedback and for giving the recipe a try!