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 on the hunt for a warm, cozy treat that feels like a big hug in bread form, you’re going to love this Easy Pumpkin Bread Recipe. It’s moist, perfectly spiced, and so simple to pull together—even if you don’t bake much. Trust me, once you try this recipe, it’ll be a go-to all fall and winter long. And if you’re anything like me, your family will be begging for seconds before it’s even fully cooled!

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Why You’ll Love This Recipe

Super Simple: You don’t need special skills or tons of ingredients to get this right.
Deliciously Moist: Thanks to the oil and pumpkin, this bread stays perfectly tender.
Seasonal Flavor: Those warm pumpkin pie spices make your kitchen smell like fall heaven.
Family Favorite: My kids and friends always ask me to make this one again and again.

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 - Easy Pumpkin Bread, pumpkin bread recipe, fall baking ideas, moist pumpkin bread, cozy pumpkin bread

Ingredients You’ll Need

Each ingredient in this Easy Pumpkin Bread Recipe plays a delightful role. I love how the pumpkin puree adds moisture without making the bread heavy, while the pumpkin pie spice is like the secret magic dust that brings that classic autumn flavor to life.

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 - Easy Pumpkin Bread, pumpkin bread recipe, fall baking ideas, moist pumpkin bread, cozy pumpkin bread

Vegetable oil: Keeps the bread moist and tender without overpowering any flavors.
Granulated sugar: Sweetens the bread just right without making it overly sugary.
Eggs: Help bind everything together and give the bread structure.
Pumpkin purée: Use canned for convenience or homemade if you’re feeling ambitious—just ensure it’s pure pumpkin, not pie filling.
All-purpose flour: The foundation that gives the bread its structure.
Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings warmth and that signature pumpkin bread taste.
Baking soda: Helps the bread rise without giving it a cake-like texture.
Baking powder: Works alongside baking soda for the perfect lift and light crumb.
Salt: Balances the sweetness and enhances all the warm flavors.

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

I’ve definitely played around with making this Easy Pumpkin Bread Recipe my own by tossing in mix-ins or tweaking spices. Feel free to make it yours—you’ll find the base pretty forgiving, which is perfect if you’re trying to tailor it to your family’s preferences or dietary needs.

Walnuts or pecans: I love adding chopped nuts for a crunchy contrast; it’s a texture game-changer.
Chocolate chips: For a sweeter treat, toss in some semi-sweet chips—they melt beautifully throughout.
Gluten-free flour: Swap in a cup-for-cup gluten-free blend if you need to bake gluten-free, though texture may vary slightly.
Spice adjustment: If you’re sensitive to spice, try reducing the pumpkin pie spice a bit or doubling it if you want a stronger flavor punch.

How to Make Easy Pumpkin Bread Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 325°F. Grease and flour two 8×4-inch loaf pans—this makes a huge difference in ensuring your loaves come out easily without sticking. I like to lightly grease and then dust with flour, tapping out the excess so the bread slides right out.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the vegetable oil and sugar until the mixture looks like wet sand. This texture means everything is nicely combined and ready for the eggs. Then whisk in the eggs, one at a time, until the batter is smooth. Next, add your pumpkin purée and whisk until the entire mixture is velvety and uniform in color.

Step 3: Incorporate the Dry Ingredients

In a separate bowl, combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Now, add that dry mix to your wet ingredients gently—whisk or fold just until combined to avoid overmixing, which leads to tough bread. It’s okay if you still see a few little flour streaks. Patience here pays off in tender bread!

Step 4: Bake and Cool

Divide the batter evenly between your prepared pans. Bake for 40 to 60 minutes, but start checking around 40 minutes—insert a wooden toothpick into the center; when it comes out clean or with just a couple of crumbs, you’re all set. Once baked, let the loaves cool in the pans for about 10 minutes, then carefully transfer them to a wire rack to finish cooling. This helps avoid a soggy bottom.

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Pro Tips for Making Easy Pumpkin Bread Recipe

Use Room Temperature Eggs: They incorporate more easily, giving a smoother batter and better rise.
Don’t Overmix: I learned the hard way that mixing too much makes the bread dense—just fold until you barely see flour.
Check Oven Temperature: Every oven bakes differently, so use an oven thermometer for best results.
Cool Before Slicing: Cutting too early can cause crumbling; patience really pays off here.

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 - Easy Pumpkin Bread, pumpkin bread recipe, fall baking ideas, moist pumpkin bread, cozy pumpkin bread

Garnishes

I often sprinkle a little powdered sugar on top just before serving—it adds a pretty touch without overwhelming the flavor. Sometimes, a smear of cream cheese or a drizzle of maple glaze makes the experience a bit more indulgent and festive.

Side Dishes

This pumpkin bread pairs beautifully with a hot cup of coffee or spiced tea—perfect for breakfast or afternoon snack. If I’m serving it for brunch, I love adding fresh fruit or a tangy yogurt on the side to balance the sweetness.

Creative Ways to Present

For a holiday gathering, I’ve wrapped slices individually in parchment and tied with twine for easy gifting. You can also hollow out mini pumpkins and use them as rustic serving bowls—super cute and festive!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin bread wrapped tightly at room temperature and it stays fresh for about 3 days. If your kitchen’s warm, storing in an airtight container or wrapped in plastic wrap extends freshness beautifully.

Freezing

This recipe freezes really well! I slice before freezing and separate layers with parchment paper in a freezer bag. Then I just pull out a slice or two whenever I want a quick treat. It thaws fast at room temp or in the toaster.

Reheating

For quick reheating, popping slices in the toaster oven for a few minutes revives that fresh-baked feel. You can also microwave for 15-20 seconds but watch out, so it doesn’t get rubbery!

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! If you roast and puree fresh pumpkin, make sure it’s well-drained and smooth. It may alter moisture slightly, so you might want to reduce added oil or flour a bit to keep the same texture.
How can I make this pumpkin bread less sweet?

You can reduce the sugar slightly—try cutting it by 1/4 cup—but keep in mind sugar contributes to moisture too. Another option is pairing the bread with less sweet toppings like plain cream cheese.
Is it okay to substitute the vegetable oil with butter?

Yes, melted butter works well and adds a richer flavor, but your bread might be slightly less moist than using oil. If using butter, make sure it’s cooled before adding to avoid cooking the eggs.
Can I make this recipe into muffins?

Definitely! Just line muffin tins and fill each about 2/3 full. Bake at the same temperature, but start checking around 20 minutes—muffins bake faster than loaves.

Final Thoughts

I absolutely love how this Easy Pumpkin Bread Recipe turns out every time—moist, flavorful, and downright comforting. It’s one of those recipes I keep bookmarked because it’s perfect whether you’re baking for yourself, a crowd, or as a thoughtful gift. Once you bake it, I promise you’ll enjoy sharing it just as much as eating it. So grab that can of pumpkin and make some magic in your kitchen—you won’t regret it!