Last Updated on October 29, 2025 by Jacqueline Rafidi

The easiest, most perfect pumpkin bread you will make all season long – and for years to come!

You know those recipes that just feel like fall? The ones that fill your kitchen with the coziest aroma of cinnamon and nutmeg, and make you want to curl up with a warm cup of coffee and a blanket? This easy pumpkin bread is that recipe. Honestly, I think it might just be the best pumpkin bread you’ll ever bake. It’s the recipe you will pass down to your family and friends. After many (MANY) trials of this bread and passing samples around at school pick up and asking for their input (I’m totally serious, btw) I have finally perfected my recipe and couldn’t be happier!

Every year when fall and winter roll around, I get in the baking mood like most people. With two kids (and one on the way), I want it to be not only delicious but also easy. This homemade pumpkin bread gives me exactly that checking all the boxes, along with the beautiful aroma of sugar and spice filling the house and giving my kids something to look forward to when they get home! If you’ve tried my crispy top cinnamon streusel zucchini bread or my vegan banana bread, you know I don’t mess around with these one bowl recipes. I will try and test and test until the recipe is just right! And this one is no different.

Wet and dry ingredients in a bowl for pumpkin bread

The Magic of a Good Pumpkin Bread

Pumpkin bread is one of those nostalgic fall staples. It’s a quick bread, meaning there’s no yeast, no waiting for dough to rise, just a mix, pour, and bake situation. More of a cake honestly, and after making it so many times, I’m questioning why it’s really called “bread” to begin with haha. Either way, the end result is a perfectly soft, tender loaf that’s lightly spiced, perfectly sweet, and packed with that warm pumpkin flavor we wait all year for. The little bit of sugar and pumpkin seeds on top give it a nice texture and look as well which makes it even more appetizing.

Pumpkin bread batter in a mixing bowl with a pumpkin spatula

Whether it’s your first time baking pumpkin bread or it’s already part of your fall rotation, this recipe is designed to be foolproof and you seriously can’t go back. You’ll just need a large mixing bowl bowl, some simple ingredients and about an hour in the oven. That’s it!

Ingredients You’ll Need

All-purpose flour
Granulated sugar
Brown sugar
Cinnamon, ground ginger, ground cloves and nutmeg (you can also switch these up for a couple teaspoon pumpkin pie spice, but after multiple tests, I really do think using each individual spice gives a better and more flavorful outcome)
Baking soda and baking powder
Salt of course
Pumpkin puree – be sure you’re getting plain, canned pumpkin and NOT pumpkin pie filling which already contains a good amount of sugar
Avocado oil – Keeps the bread extra moist without weighing it down. Vegetable oil works here as well.
Eggs
Vanilla extract
Whole milk (you can use any milk of choice here, but I have only tested this recipe with whole milk)
Pumpkin seeds and some extra granulated sugar (optional for the topping but adds a lot to the look and texture)

A further back shot of pumpkin bread batter in a loaf pan with pumpkin seeds on top

How to Make Pumpkin Bread

Preheat your oven to 350°F (175°C)
Mix your wet ingredients: To a large bowl add both sugars, eggs, avocado oil, vanilla, milk and pumpkin puree and whisk well until fully incorporated.
Mix your dry ingredients: In a medium bowl, add the flour, salt, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and nutmeg.
Combine wet and dry mixtures: Add the dry ingredients into the wet and whisk together before switching to a spatula and mixing until everything is just combined. Don’t overmix this part! It will make it less moist and more tough.
Line a standard loaf pan with parchment paper and pour the batter straight in. Wiggle the pan slightly to even out the batter, then sprinkle the top with granulated sugar and some roasted pumpkin seeds if desired.
Bake the pumpkin bread for 60-65 min minutes, or until the center of the loaf comes out clean when tested with a toothpick. Once baked, the top should be golden brown and slightly crisp.
Let the loaves cool in the pan for about 5 minutes before slicing and enjoying!

Once cooled, slice into desired servings. It’s hard to resist a freshly baked pumpkin bread and I will burn my fingers and my mouth to get a bite while it’s still hot. Totally worth it to me! But I will suggest to cool it a bit before enjoying so you don’t end up with burned fingers like me haha.

This easy pumpkin bread recipe has the perfect balance of sweetness and spice. It’s moist, flavorful, and it makes your kitchen smell like an autumn dream.

Tips for the Perfect Loaf

Room temperature eggs are key! They mix more evenly and create a smoother batter.
Don’t overmix the batter once you add the flour. A few lumps are totally fine!
Store in an airtight container on the counter for up to 4 days or in the fridge for up to 7 days. You can also keep the pumpkin loaf on a plate and cover tightly wrap plastic wrap.
This recipe freezes beautifully, too! Just wrap slices in plastic wrap and store them in a freezer bag for up to 3 months.

Variations to Try

Chocolate Chip Pumpkin Bread: Add ¾ cup of chocolate chips for an extra sweet touch.
Cream Cheese Swirl: Mix softened cream cheese with a little sugar and swirl it through the batter before baking for a marbled effect.
Walnuts or other nuts/seed of choice: Sprinkle pumpkin seeds or slivered almonds in the batter and on top before baking for a golden, nutty finish.
Mini Loaves or Muffins: Divide the batter into mini pans or muffin tins for a quicker bake. Perfect for sharing! Those will not need nearly as long in the oven. Start checking them around 20 minutes and gauge from there.

I love serving a warm slice of this pumpkin loaf alongside a cup of coffee or tea. It makes the perfect breakfast, dessert or afternoon sweet treat. I’ve even been packing half a slice in my kids’ lunch boxes!

Pumpkin bread slices layered with pumpkins in the background

This pumpkin bread is easy, delicious and one of those great recipes that fits any fall occasion and even into the winter holidays. It’s a great gift if you’re going to someone’s house for a gathering, a Friendsgiving or Thanksgiving, a sweet treat to share with neighbors, family, friends and even teachers! You’re going to absolutely love it and I’m so excited for you all to try it out! There is no other pumpkin bread recipe you’ll need after using this!