Easy Pumpkin Bread

WANT TO SAVE THIS RECIPE?

Pumpkin bread is one of those cozy, classic recipes that instantly brings warmth to your kitchen. Whether you’re baking it for a fall brunch, a quick breakfast, or a sweet snack, this moist and spiced loaf never fails to deliver comfort in every bite. With its tender crumb, rich pumpkin flavor, and a perfect balance of cinnamon and nutmeg, it’s a simple treat that feels special every time.

This easy pumpkin bread recipe comes together in one bowl, making cleanup just as stress-free as the baking itself. No need for fancy equipment or ingredients—just pure baking joy. Plus, it freezes beautifully, so you can always keep a loaf tucked away for when cravings strike.

---

What Kind of Pumpkin Should I Use?

For the best texture and flavor, use canned pure pumpkin puree, not pumpkin pie filling. The puree gives the bread that rich color and moisture without the added spices or sugars that come in pie filling. If you’re feeling ambitious, homemade pumpkin puree works too—just make sure it’s well-drained and smooth.

---

Ingredients for the Easy Pumpkin Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 (15 oz) can pumpkin puree
• 1/4 cup water
• 1 teaspoon vanilla extract

---

How To Make the Easy Pumpkin Bread

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the oil, sugar, and eggs until smooth. Stir in the pumpkin puree, water, and vanilla extract until well blended.

Step 4: Make the Batter

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.

Step 5: Bake to Perfection

Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

---

Serving and Storing Your Pumpkin Bread

Serve this pumpkin bread warm with a slather of butter or cream cheese, or enjoy it plain alongside your morning coffee. It’s also a great companion to chai or spiced teas.

Store the cooled loaf wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices individually wrapped in parchment and placed in a freezer bag for up to 2 months.

---

Frequently Asked Questions

Can I add nuts or chocolate chips?

Absolutely! Fold in 1/2 to 3/4 cup of chopped walnuts, pecans, or chocolate chips before baking.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

How do I know when it’s done baking?

Insert a toothpick in the center of the loaf—if it comes out clean or with just a few moist crumbs, it’s ready.

Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s pureed and well-drained to match the consistency of canned pumpkin.

What if I don’t have all the spices?

You can substitute the spice mix with 1 tablespoon of pumpkin pie spice if that’s what you have on hand.

---

Want More Fall Baking Ideas?

If you love this Easy Pumpkin Bread, you’ll probably enjoy these comforting bakes too:

• Cinnamon Donut Bread Recipe for a cake-like loaf with a sugary crunch.
• Cherry Chocolate Cheesecake for a sweet-tart twist.
• Nutella French Toast Casserole for a decadent weekend breakfast.
• Irresistible Pecan Pie Bites for bite-sized holiday joy.
• Marry Me Chicken Pasta if you want a savory comfort dinner to pair with your dessert.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts or maybe a maple glaze? Did you try a gluten-free version?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For more cozy, crowd-pleasing dishes, follow along on my Pinterest Nina Dishes.

Print

WANT TO SAVE THIS RECIPE?