Moist Pumpkin Bread Recipe for Fall Baking

Our mom is known for her bread, and this easy pumpkin bread is one of her famous adaptations. It’s incredibly soft and full of pumpkin flavor, making it a favorite in fall because it’s simple to prepare and delicious to eat.

One of the best parts of this recipe is that it’s a quick bread—no yeast required. It comes together fast and bakes into a tender loaf everyone will enjoy.

We add a cinnamon-sugar topping for extra flavor and a pleasant crunch, making this pumpkin bread irresistible.

For more pumpkin treats, try pumpkin cupcakes or pumpkin chocolate chip cookies.

Why you’ll love it:

A sweet indulgence. Great sliced for a snack or a lightly sweet dessert. Spread with honey butter or cinnamon butter for extra richness.
Easy to customize. Add mix-ins like chocolate chips, cinnamon chips, or chopped nuts to suit your taste.
Freezer-friendly. Make ahead and freeze portions for a quick pumpkin treat anytime.

Dry ingredients for easy pumpkin bread in glass bowl.

Easy Pumpkin Bread Ingredients and Substitutions

1 (15-ounce) can pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling, which already contains spices and sweeteners.
4 whole eggs – Room temperature eggs mix more smoothly with the other ingredients.
1 cup vegetable oil
⅔ cup water
3 cups granulated sugar
3½ cups all-purpose flour – Measure flour properly for best results.
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Topping

3 tablespoons granulated sugar
½ tablespoon ground cinnamon

Pumpkin bread batter mixed in a grey bowl.

To loaf pans filled with batter and ready to bake.

How to Make Easy Pumpkin Bread

PREP. Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans.
BATTER. In a large bowl, whisk together pumpkin puree, eggs, vegetable oil, water, and sugar until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Stir the dry ingredients into the pumpkin mixture until just combined. Divide the batter evenly between the prepared pans.
TOPPING. Mix the sugar and cinnamon, then sprinkle evenly over the batter in each pan.
BAKE. Tent the pans with foil and bake 75–80 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or cool completely before slicing.

Kristyn’s Recipe Tips

This recipe uses pumpkin puree, not pumpkin pie filling. You can also make your own pumpkin puree if preferred.
If you prefer, substitute the individual spices with an equal amount of pumpkin pie spice.
Quick breads commonly split on top as they rise; this is normal and doesn’t affect the flavor.
To make muffins: fill liners two-thirds full and bake at 350°F for 18–20 minutes, or until a toothpick comes out clean.
Optional mix-ins include chocolate chips, cinnamon chips, white chocolate chips, butterscotch chips, or chopped pecans or walnuts.

Slices of easy pumpkin bread on a plate and cutting board.

5 from 36 votes

Easy Pumpkin Bread Recipe

By: Kristyn Merkley

Deliciously tender, easy pumpkin bread is topped with cinnamon and sugar for a family-favorite fall treat you can enjoy on repeat.

Servings: 2 loaves

Prep: 10 mins

Cook: 1 hr 15 mins

Total: 1 hr 25 mins

Equipment

9×5 loaf pan
mixing bowls

Video

Ingredients

1 (15-ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups sugar
3½ cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

Topping

3 tablespoons sugar
½ tablespoon ground cinnamon

Instructions

Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans and set aside.
In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine the dry ingredients with the pumpkin mixture and stir until just blended. Pour evenly into the prepared pans.
Combine sugar and cinnamon for the topping. Sprinkle evenly over both loaves.
Tent with foil and bake 75–80 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or cool before slicing.

Notes

Recipe tips.

Use pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree also works well.
Substitute pumpkin pie spice for the individual spices if desired.
Splitting on top is common with quick breads and is perfectly normal.
To make muffins, bake at 350°F for 18–20 minutes with liners filled two-thirds full.
Optional mix-ins: chocolate chips, cinnamon chips, white chocolate chips, butterscotch chips, or chopped pecans or walnuts.

Store. Remove the loaf from the pan, wrap cooled bread in plastic wrap, and store in a Ziploc bag on the counter for up to 2 days or in the refrigerator for up to 1 week.

Freeze. Wrap cooled loaf in plastic wrap, place in a freezer bag or wrap in foil, and freeze for up to 2 months.

Nutrition

Serving: 1loaf, Calories: 2161kcal, Carbohydrates: 488g, Protein: 34g

Nutrition information is automatically calculated and should be used as an approximation.

Recipe FAQ

How to store?

Remove the pumpkin loaf from the pan and let it cool completely. Wrap in plastic wrap and store in a Ziploc bag on the counter for up to 2 days or in the refrigerator for up to 1 week.

How to freeze?

Let the pumpkin bread cool. Wrap it in plastic wrap, place in a freezer bag or wrap again with aluminum foil, and freeze for up to 2 months.