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Nothing says fall quite like a slice of soft pumpkin bread! This recipe uses a whole can of pumpkin purée, which makes it extra moist, and the combination of cinnamon, ginger, nutmeg, and allspice gives the bread the perfect amount of pumpkin spice flavor. You don’t need a mixer to make this easy quick bread that’s sure to become your favorite pumpkin bread!
I can’t decide if I like the way pumpkin bread smells while it’s baking or the way tastes better. It’s truly one of the most cozy smells and tastes of fall. I love this pumpkin bread recipe because it uses an entire can of pumpkin. My pumpkin muffins do the same. You aren’t left with a 1/2 cup of pumpkin sitting the fridge that you inevitably forget about. I also swapped cloves in the pumpkin spice mix with allspice. It enhances the warm cozy flavor of the bread and cuts back on the sharp, pungent flavor that cloves have.
This pumpkin bread is simple to make and just like my vegan pumpkin bread. I love how moist every slice is, even the end pieces! You can keep it plain like I did or add a mix-in like chocolate chips or pecans. It’s perfect for a cozy fall breakfast or brunch, snack, or even dessert with a little whipped cream on top!
Below are the the ingredients, substitutions, plus helpful notes to make this pumpkin bread easy and successful for you! The full list of ingredients and measurements are in the recipe card.
Flour – All-purpose flour keeps the bread from being too dense. If you want to add whole wheat flour, I recommend using white whole wheat flour and using no more than 1 cup.
Spices – Cinnamon and pumpkin pie spice are what makes pumpkin bread so flavorful. My pumpkin spice blend is made up of nutmeg, allspice, ginger, and cinnamon. You can swap allspice with cloves if you prefer, but I like the softer, warmer flavor allspice gives the bread. Use 1 teaspoon, but be sure to still use the cinnamon called for in the recipe.
Pumpkin – Canned pumpkin purée works best for this recipe. I use Libby’s. Fresh pumpkin purée is usually more watery and can make the pumpkin bread soggy. Don’t use canned pumpkin pie filling or the bread will be too sweet.
Oil – Oil add moisture and richness to the bread. I use avocado oil, but any neutral oil, such as vegetable oil or canola oil works.
Egg – Egg acts as a binder and gives the bread structure.
Milk – I used low-fat milk, but any milk works, both dairy and non-dairy.
Sugar – Granulated sugar gives the bread both sweetness and structure, while brown sugar adds extra moisture and gives it a slight molasses flavor.
Vanilla – I always recommend using vanilla bean paste for baking because it has a more intense vanilla flavor, however you can still use vanilla extract and it will be delicious.
Can I Use Pumpkin Pie Spice Instead of Individual Spices?
Yes. Use 1 teaspoon pumpkin pie spice, but be sure to still use the 2 teaspoons of cinnamon called for in the recipe.
How to Make Pumpkin Bread
This is a brief summary for how to make my pumpkin bread recipe. Full instructions are in the recipe card.
Step 1: Preheat your oven and spray a loaf pan with cooking spray.
Step 2: Whisk the dry ingredients together in one mixing bowl and the wet ingredients in a separate mixing bowl.
Step 3: Pour the wet ingredients in with the dry and stir together until combined. Pour the batter into the loaf pan and place it in the oven.
Step 4: Bake for 65-75 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached. Cool for 15 minutes in the pan before removing it and cooling completely on a wire cooling rack.
Tips for Making the Best Moist Pumpkin Bread
Spoon the flour into measuring cups and level it off with a knife. When you use the measuring cup to scoop the flour out of the container it packs it in and you’ll end up with more flour than needed and a drier pumpkin bread.
Don’t over mix the batter. When you mix the batter too much it develops the gluten in the flour and results in a dense, gummy bread.
Use a 9×5 metal loaf pan. To prevent your pumpkin bread from sinking in the middle, use a large enough loaf pan. 9×5 is the perfect size for this recipe. You can use an 8×4 inch pan, but only fill it 2/3 to 3/4 of the way full. The extra batter can be used to make muffins.
Cover with foil if the pumpkin bread gets too dark during baking. I needed to place a piece of foil loosely on top of the pumpkin bread about 40 minutes into the baking time to keep it from getting too dark or burning.
Test for doneness. Use a toothpick to test the bread for doneness, don’t rely on the baking time that’s on the recipe card because every oven is different. The toothpick should be inserted in the center of the loaf and a few crumbs should be stuck to it when removed. You can also use a thermometer to check the internal temperature, which should be 195°-205° F.
Pumpkin Bread Variations and Mix-Ins
I love this pumpkin bread recipe for it’s simplicity, but if you’re someone who enjoys a little texture and flavor variation, here are a few suggestions.
Chocolate chips – Pumpkin chocolate chip bread is fabulous! Pumpkin and chocolate are a great pairing. Stir in a 1/2 cup of dark chocolate or semi-sweet chocolate chips into the batter.
Nuts – A 1/2 cup of toasted chopped pecans or walnuts gives the bread the perfect amount of nutty crunch.
Dried fruit – Add a 1/2 cup of dried cranberries, raisins, or cherries for a sweet, tart, chewy bite.
Storage and Freezing
Storage – Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container for 3 days at room temperature or in the refrigerator.
Freezing – Once the loaf has cooled completely, cut it into slices and wrap each piece in plastic wrap. Store the slices in a freezer bag or other airtight container for up to 2 months. Defrost the slices at room temperature or remove the plastic wrap and warm it in microwave for 30 seconds.
More Pumpkin Recipes
If you love this pumpkin bread recipe, try some of my other favorite pumpkin recipes!
Pumpkin Bread Recipe
Equipment
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice or ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 15 ounces pumpkin purée
- 2 eggs room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup avocado oil or canola oil
- 1/4 cup milk
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350° and spray a 9×5 metal loaf pan generously with cooking spray.
- Add the dry ingredients to a large mixing bowl and whisk them together. Add the wet ingredients to a separate mixing bowl and whisk them together. Pour the wet ingredients in with the dry and stir them together with a rubber spatula until you can no longer see the flour. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and place it on the middle rack of the oven. Bake for 65-75 minutes or until a toothpick inserted in the center of the loaf comes out with a few crumbs attached to it. Check the bread at 40 minutes and if the top is getting too dark, loosely cover it with a piece of foil.
- Once the bread is baked, remove it from the oven and let it cool in the pan for 15 minutes before removing it and letting it cool completely on a wire cooling rack. I recommend waiting at least 30 minutes before slicing the bread so that it doesn't fall apart.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
