Name: Easy Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup vegetable oil; 1 ¾ cups granulated sugar; 2 large eggs; 15 oz can pumpkin purée; 2 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt

If you’re looking for that perfect fall treat that’s as comforting as a warm hug, you’re in the right place. I’m excited to share my Easy Pumpkin Bread Recipe with you — it’s moist, perfectly spiced, and comes together without any fuss. Whether you’re a pumpkin fanatic or just want a reliable, tasty bread to impress friends and family, this recipe will quickly become your go-to.

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Why You’ll Love This Recipe

Simple Ingredients: No weird or hard-to-find stuff here — just pantry staples you probably already have.
Easy to Make: Comes together in just a few steps, perfect if you need a quick baking win.
Moist & Flavorful: The pumpkin puree keeps it soft and tender, while pumpkin pie spice adds that cozy, warm touch.
Family Approved: My family goes crazy for this loaf, and yours will too — it’s that good!

The image shows three thick slices of moist, orange-brown bread with small pieces of nuts inside, laid out on a metal cooling rack. The front slice is spread with melting white butter that contrasts with the bread’s warm color, showing a soft and slightly crumbly texture. The nuts inside the bread add darker brown spots throughout. The cooling rack is placed on a white marbled surface, and part of a white cloth is visible in the background. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Bread, Easy Pumpkin Bread, Fall Baking Recipes, Moist Pumpkin Bread, Spiced Pumpkin Bread

Ingredients You’ll Need

These ingredients are the magic behind the perfect textured pumpkin bread. Each one plays a role to make the bread tender, flavorful, and just sweet enough. Plus, some pantry tips I learned will make your baking smoother!

Flat lay of a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with white granulated sugar, two large brown eggs with clean shells, a small white ceramic bowl of rich orange pumpkin purée, a small white ceramic bowl heaped with pale all-purpose flour, a small white ceramic bowl containing warm brown pumpkin pie spice, a small white ceramic bowl with white baking soda powder, a small white ceramic bowl holding white baking powder, and a small white ceramic bowl filled with fine white salt, all arranged in perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Bread, Easy Pumpkin Bread, Fall Baking Recipes, Moist Pumpkin Bread, Spiced Pumpkin Bread

Vegetable oil: I like vegetable oil because it keeps the bread moist without adding extra flavor — but you can also use canola or mild olive oil.
Granulated sugar: Regular sugar gives that classic sweet balance; don’t swap it with brown sugar or it’ll change the texture quite a bit.
Large eggs: Eggs help bind everything together while adding richness.
Pumpkin purée: Use canned pure pumpkin, not pumpkin pie filling — the pureed version is natural and unsweetened, which makes all the difference.
All-purpose flour: The base of this bread; I always sift mine to avoid clumps and promote even mixing.
Pumpkin pie spice: This is your secret weapon! If you can’t find premixed, just combine cinnamon, nutmeg, ginger, and cloves.
Baking soda and baking powder: Both help the bread rise to the perfect fluffy texture, so don’t skip either.
Salt: A pinch enhances all the flavors and balances the sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Easy Pumpkin Bread Recipe is how you can tweak it to fit your taste or what’s in your pantry. Feel free to make it your own — that’s half the fun!

Add Mix-Ins: I sometimes toss in a handful of chopped walnuts or chocolate chips for a little extra texture and sweetness — it’s a crowd-pleaser every time.
Swap the Oil: For a slightly richer taste, try melted butter instead of vegetable oil — just keep in mind it changes the texture a bit.
Make it Gluten-Free: Use a gluten-free flour blend just like you would all-purpose. I tested this with my friends who are gluten-sensitive, and they loved it.
Spice it Up More: If you’re a spice lover like me, add an extra ½ teaspoon of cinnamon or a dash of ground cloves for that cozy punch.

How to Make Easy Pumpkin Bread Recipe

Step 1: Preheat and Prepare Your Pans

Start by heating your oven to 325°F (that’s 160°C). Then, grease and flour two 8 x 4-inch loaf pans. I’ve learned this step is so important because it helps the bread release perfectly after baking — nobody wants a crumbly loaf stuck to the pan!

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together your vegetable oil and granulated sugar until it looks like wet sand. It might seem odd, but this step gives you a tender crumb. Then, beat in the eggs one at a time until everything is combined nicely. Finally, stir in the pumpkin purée until the mixture is smooth and inviting.

Step 3: Add the Dry Ingredients

Next, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a separate bowl if you want, or add directly to the wet mixture. Fold the dry ingredients in just until combined — overmixing makes the bread tough, and you definitely don’t want that. Trust me, the batter will be thick but not stiff.

Step 4: Bake to Perfection

Divide the batter evenly between your two prepared pans. Bake for 40-60 minutes, but start checking at 40 minutes. A wooden toothpick inserted into the center should come out clean or with just a few moist crumbs attached. After baking, let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Pro Tips for Making Easy Pumpkin Bread Recipe

Measure Flour Correctly: Too much flour makes the bread dry — I always spoon and level for accuracy.
Don’t Overmix: I used to over-stir and ended up with dense bread; folding gently until just combined is the secret.
Check Your Oven Temperature: An oven thermometer helped me avoid under- or over-baking — ovens can be tricky!
Cool Completely: Letting the bread cool before slicing keeps it moist and prevents it from crumbling.

How to Serve Easy Pumpkin Bread Recipe

A loaf of orange-brown bread with a smooth top and cracks runs down the center, placed on a wooden cutting board with a cracked pattern. One slice is separated from the loaf and spread unevenly with white creamy butter on the upper left side, showing the moist and crumbly texture of the bread inside. Two more slices are stacked at the bottom right of the board. A silver butter knife with some white cream on the blade rests next to the loaf on the right side, and a corner of a blue cloth is visible on the left. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Bread, Easy Pumpkin Bread, Fall Baking Recipes, Moist Pumpkin Bread, Spiced Pumpkin Bread

Garnishes

I love topping slices with a pat of butter or a smear of cream cheese for a creamy contrast. Sometimes, a sprinkle of powdered sugar or a drizzle of honey adds the prettiest finishing touch and just a hint of sweetness.

Side Dishes

This pumpkin bread pairs perfectly with a hot cup of coffee, chai tea, or warm apple cider — my favorite cozy trio. It also makes a great pairing with simple butternut squash soup or a light salad for a fall brunch.

Creative Ways to Present

For special occasions, I like to slice the bread thick, toast it lightly, and serve it with seasonal jam or spiced nut butter. You can even cut it into small cubes for pumpkin bread parfaits layered with yogurt and granola—super impressive and delicious!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays wonderfully soft and flavorful, and sometimes I sneak a slice right after baking — no judgment!

Freezing

This bread freezes beautifully. I like to slice it first, then wrap each piece in plastic and place them in a freezer bag. Whenever I want a quick snack, I pull a slice out and let it thaw on the counter or gently warm it up.

Reheating

To reheat, I pop slices in the toaster or microwave for about 20 seconds to bring back that fresh-baked warmth. A quick tip: spreading a little butter before warming makes it even more delicious.

FAQs

Can I use fresh pumpkin instead of canned purée for this Easy Pumpkin Bread Recipe?

You can, but it takes extra steps to make fresh pumpkin purée by roasting and pureeing it, which adds time and moisture adjustments. For best, consistent results, I stick with canned pumpkin purée—it’s convenient and reliable.
How do I know when the pumpkin bread is fully baked?

The best way is to insert a wooden toothpick into the center; it should come out clean or with just a few moist crumbs, not wet batter. Also, the bread will pull back slightly from the sides of the pan when done.
Can I make this recipe vegan or dairy-free?

Yes! To make it vegan, replace the eggs with flax eggs or applesauce, and use a plant-based oil. Since this recipe is already dairy-free, you’re good on that front. I’ve found that flax eggs work well and keep the bread moist.
What’s the best way to prevent pumpkin bread from being dry?

Don’t overmix your batter, measure flour properly, and be sure to include the vegetable oil. Also, avoid overbaking by starting to check at 40 minutes. I learned the hard way—these tips make a huge difference.

Final Thoughts

I absolutely love how this Easy Pumpkin Bread Recipe comes together—it’s straightforward, full of fall flavor, and bakes up moist every single time. When I first tried it, I was amazed at how simple ingredients could make something so delicious and comforting. Whether you’re baking for a cozy morning at home, packing snacks for the week, or bringing something special to a gathering, this bread never disappoints. I hope you’ll give it a try and enjoy every bite as much as my family and I do!