Name: Best Pumpkin Bread
Prep time: 10 min
Cook time: PT-488375H55M20S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 ½ teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1 cup canned pumpkin puree; 2 large eggs; ½ cup olive oil (or melted coconut oil); ½ cup white sugar; ½ cup brown sugar; 1 teaspoon vanilla extract

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This pumpkin bread is one of those recipes I come back to every fall without fail. It’s soft, moist, and perfectly spiced with all the cozy flavors I love this time of year. Whether I’m serving it for breakfast, dessert, or an afternoon snack with coffee, it never disappoints. And if I’m being honest, it’s hard to stop at just one slice—especially when it’s warm and slathered with melting butter.

Why You’ll Love This Recipe

I love this pumpkin bread because it’s incredibly easy to make from scratch, and the texture is absolutely perfect—moist, tender, and rich without being overly heavy. The blend of pumpkin pie spice and cinnamon gives it that unmistakable fall flavor, and the mix of brown and white sugars adds just the right amount of sweetness and depth. It’s great fresh out of the oven or toasted the next day, and it holds up beautifully for gifting or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Salt
Baking soda
Baking powder
Pumpkin pie spice
Ground cinnamon
Canned pumpkin puree
Eggs
Olive oil
White sugar
Brown sugar
Vanilla extract

Directions

I start by whisking together the dry ingredients—flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon—in a large bowl.
In a separate bowl, I mix the pumpkin puree, eggs, olive oil, both sugars, and vanilla extract until smooth.
I stir the dry ingredients into the wet, mixing just until combined. (Overmixing can lead to dense bread, so I keep it light.)
I grease a standard loaf pan and pour in the batter, smoothing the top.
I bake at 350°F for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Once it’s out of the oven, I let the loaf cool in the pan for at least 15 minutes before carefully removing it to cool completely on a wire rack.

Servings and Timing

This recipe makes 1 standard loaf (about 8–10 slices).
Prep time: 10 minutes
Cook time: 60–70 minutes
Total time: About 1 hour 20 minutes

Variations

I sometimes fold in a handful of chopped nuts (walnuts or pecans) or chocolate chips for extra texture.
Swapping olive oil with melted coconut oil gives a subtle tropical flavor.
For a healthier spin, I’ve used part whole wheat flour and reduced the sugar slightly with great results.
A swirl of cream cheese in the middle or on top takes this into dessert territory.

Storage/Reheating

I store the bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5 days.
To freeze, I let it cool completely, wrap it in plastic wrap, then foil, and freeze for up to 2 months. I thaw it at room temperature or toast individual slices from frozen.
To reheat, I warm a slice in the microwave for 10–15 seconds or toast it lightly—it tastes like it just came out of the oven.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree before. I make sure it’s thick and not watery for the best texture.

What size loaf pan should I use?

I use a standard 9×5-inch loaf pan. If I use a smaller pan, I check the bread a bit earlier to avoid overbaking.

Can I make this recipe into muffins?

Absolutely. I divide the batter into muffin tins and bake at 350°F for about 20–25 minutes, or until a toothpick comes out clean.

Is this recipe dairy-free?

Yes, it is as long as I don’t serve it with butter. There’s no milk or cream in the batter itself.

How do I know when it’s done baking?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. If it’s wet, I give it a few more minutes.

Conclusion

This pumpkin bread is everything I want in a fall baking recipe—easy, reliable, and absolutely delicious. The warm spices, rich pumpkin flavor, and soft, moist texture make it a seasonal staple in my kitchen. Whether I’m baking it for guests, gifting it to friends, or just treating myself to a cozy snack, this bread is always a win.