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The Cozy Fall Classic Everyone Loves 🎃

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This homemade pumpkin bread recipe is the perfect fall quick bread. Light, moist, and filled with pumpkin spice and everything nice, this pumpkin bread smells as delicious as it tastes.

Holly’s Recipe Highlights

Flavor: Sweet and spiced with hints of warm pumpkin pie spice and rich pumpkin flavor.
Skill Level: This quick bread is… well, quick to prepare! No kneading is needed, so it’s perfect for beginner bakers.
Swaps: Get creative! You can add in different nuts, chocolate chips, dried cranberries, or coconut flakes.
Freezing: It freezes well and can be made into mini loaves or mini muffins, so feel free to double the recipe.

ingredients for pumpkin bread mixed in a bowl

Ingredient Tips

Pumpkin: Choose canned pumpkin or canned pumpkin puree (not pumpkin pie filling). Homemade pumpkin puree can be too moist for this recipe, affecting the final texture.
Spice: Warm spices are the key to this recipe. Embrace the flavor of fall by making pumpkin pie spice at home with cinnamon, cloves, ginger, nutmeg, and allspice.
Optional Add-Ins: Try adding 1 cup raisins or cranberries, or substitute pecans for walnuts. Mix in dried fruit or chocolate chips. It’s hard to go wrong with add-ins on this one!

added nuts in bowls of ingredients for pumpkin bread in bowls

batter for pumpkin bread in a parchment lined loaf pan

How to Make Pumpkin Bread

Have delicious pumpkin loaf ready in just a few steps.

Combine dry ingredients in a bowl (full recipe below).
Whisk wet ingredients & sugar in a separate bowl. Add to dry ingredients just until moist.
Stir in optional nuts or chocolate chips, if desired.
Bake until a wooden pick comes out clean, cool & serve.

Best Tips for Cozy Quick Bread

Combine the pumpkin mixture with the dry ingredients just until moistened; don’t overmix.
Line the loaf pan with parchment for easy removal and cleanup.
Don’t worry if the pumpkin bread develops a crack on the top; this is normal for all quick breads. It’s simply the dough expanding.
Keep pumpkin bread covered at room temperature for up to 3 days. Freeze the entire loaf or slices in zippered bags or wrapped in foil for up to 4 months.

Pumpkin Picks You'll Love

Did your family love this homemade Pumpkin Bread? Leave a comment and rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

baked Pumpkin Bread in the pan

4.98 from 118 votes↑ Click stars to rate now!
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Pumpkin Bread

This homemade pumpkin quick bread is moist and crumbly with spicy fall flavors in every bite.

Prep Time 20 minutes

Cook Time 1 hour

Cool Time 5 minutes

Total Time 1 hour 25 minutes

Ingredients

▢ 2 cups all-purpose flour
▢ 1 teaspoon pumpkin pie spice or cinnamon
▢ 2 teaspoons baking powder
▢ ½ teaspoon baking soda
▢ ½ teaspoon salt
▢ 1 cup pumpkin puree
▢ 1 cup granulated sugar
▢ ½ cup milk
▢ 2 large eggs room temperature
▢ ¼ cup vegetable oil or melted butter
▢ 1 cup chopped pecans optional

Instructions

Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
In a medium bowl, combine the pumpkin puree, sugar, milk, eggs, and oil. Add the wet ingredients to the dry mixture and stir just until moistened. Fold in the pecans if using.
Pour the batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick comes out clean.
Cool 5 minutes in the pan. Remove and cool completely on a wire rack before slicing.

Notes

Store at room temperature wrapped in foil or in an airtight container for up to 2-3 days.
Freeze the entire loaf or slices by wrapping in plastic wrap and then in zippered bags for up to 4 months.
This recipe does not need a full can of pumpkin puree. Leftovers can be frozen for another loaf.

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

A slice of pumpkin bread on a plate with writing

moist Pumpkin Bread in a pan with a title

slices of Pumpkin Bread with butter and a title

Pumpkin Bread in the pan and slices plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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