• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Bread Recipes

    Easy Pumpkin Bread

    Nov 4, 2021 · Modified: Oct 26, 2022 by Dan Mikesell AKA DrDan · 19 Comments

    Recipe Table of Contents    
    4.77 from 13 votes

    This super-easy pumpkin bread recipe is soft, moist, and packed with excellent pumpkin spice flavors that highlight the season. Just a little mixing and pop it in the oven for the perfect fall treat the whole family will love.

    sliced pumpkin bread on wooden board

    Jump To:
    • 👨‍🍳How to make this recipe
    • 🎃Ingredients
    • ❓FAQs
    • ❄️How to Store Leftovers
    • 📖Quick Bread Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    I love quick bread: the moisture, the texture, and the variety of what you can do with them. Every fall seems packed with "pumpkin spice" this or that.

    Here is my version of quick and easy pumpkin bread with canned pumpkin, pumpkin spice mixture, and other common pantry ingredients

    Based mainly on Libby's pumpkin bread but combined with 3-4 other recipes with excellent, effortless results.

    👨‍🍳How to make this recipe

    1. Preheat the oven and prepare the pan.
    2. Add all the dry ingredients and spices to a large bowl and mix.
    3. In a separate bowl, mix wet ingredients of milk, eggs, butter, and pumpkin.
    4. Mix wet ingredients into the dry ingredients. Just get it all combined, and don't over-mix.
    5. Add any nuts or other ingredients at this point.
    6. Spread into prepared pan,
    7. Bake for about 1 hour until a toothpick comes out clean, or the internal temperature is 200° to 205°.
    8. Cool on a rack before cutting.

    🎃Ingredients

    Pumpkin

    Use canned pumpkin puree. Do not confuse pumpkin puree with pumpkin pie filling—they are not the same.

    This recipe uses about 2 cups, and most cans have 15 oz, which is fine. The amount of pumpkin is higher than in other recipes, which gives a moister texture and a more intense flavor.

    You can make your own, but the commercial version has more flavor and is sweeter.

    Sugar

    Use standard white sugar. You may be tempted to decrease the sugar. I have already reduced it, and it now has a good balance. More decrease is not suggested.

    Butter

    Like the sugar, you may be tempted to decrease the butter. It is already reduced and is needed to add both flavor and texture for a softer crumb.

    You can use vegetable oil instead of butter, but the butter adds more taste.

    Spices

    I initially called this pumpkin pie spice bread and used 2 teaspoons of pumpkin spice seasoning.

    If you don't have pumpkin spice mix, use 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon dry ginger, and ¼ teaspoon ground cloves.

    Other Ingredients

    The usual quick bread ingredients of all-purpose flour, eggs, salt, and baking powder but no baking soda are included.

    Additional Enhancements

    Many people love adding coconut, chocolate chips, raisins, dried cherries, or cranberries to pumpkin bread.

    I'm a fan of nuts. I added walnuts, but pecans would be a good choice, also.

    ❓FAQs

    What size loaf pan to use?

    There are many sizes of loaf pans. "Standard" loaf pan size is 8-½ x 4-½ x 2-½ inches. You have what you have in size, so use that size.

    A smaller pan will take longer to cook due to its thickness, and a larger pan is faster due to the loaf being thinner. As always, do not cook by time alone. Ovens differ—Cook to an endpoint, not time.

    Do I need a mixer to make pumpkin bread?

    No, you can easily mix this by hand, but a small hand mixer helps a lot. If you do this by hand, soften the butter slightly and get it fully incorporated with the other "wet" ingredients with a whisk.

    When is pumpkin bread done?

    The old-fashioned toothpick test of inserting a toothpick in the center, and when it comes out clean, it is done.

    But if you have no toothpick or don't entirely trust that, cook to an internal temperature of 200° to 205° in the thickest center of the loaf.

    Should I top the pumpkin bread with something?

    A good sprinkle of granular white sugar before baking will give a sweet little crust on top.

    If you want to take it up a notch, add a glaze. Mix a glaze of 1 cup of powdered sugar, ½ teaspoon vanilla, and two tablespoons of milk. Pour over the top of the loaf when almost cooled. If you use the glaze, the bread should be stored in a refrigerator.

    ❄️How to Store Leftovers

    Like other quick bread, this can be stored at room temperature if sealed with plastic wrap or an airtight container for 2-3 days.

    For more extended storage, use a freezer. Tightly wrap individual slices of pumpkin bread. It should be fine for up to 3 months.

    📖Quick Bread Recipes

    Banana Nut Bread

    Apple Pie Bread

    Cinnamon Swirl Bread

    This recipe is listed in these categories. See them for more similar recipes.

    Bread Recipes, Breakfast Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    ingredients for pumpkin bread

    Preheat oven to 350°.

    loaf pan coated with butter and flour

    Prep the loaf pan with a light coat of butter, then coat it with flour.

    dry ingredients with whisk in white bowl

    In a large bowl, mix dry ingredients: 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, and  2 teaspoons of the pumpkin spice mix. Mix well. If you don't have pumpkin spice mix, use 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves.

    beating pumpkin and egg in white bowl

    Mix wet ingredients by hand or with a mixer. One egg, ½ cup milk, four tablespoons softened butter, and one 15 oz. can of pumpkin puree.

    breating the pumpkin mixture into the dry in a white bowl

    Mix the pumpkin mixture with the dry ingredients. Optionally add 1 cup of chopped nuts, ½ cup of raisins, or ⅔ cup of chocolate chips.

    pour batter into loaf pan coated with flour

    Spread the batter into the prepped pan.

    loaf of pumpkin bread on wire rack

    Bake for about 1 hour until the toothpick comes out clean. Remove from pan to a wire rack to cool.

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    sliced pumpkin bread on wooden board

    Easy Pumpkin Bread

    From Dan Mikesell AKA DrDan
    This super-easy pumpkin bread recipe is soft, moist, and packed with great pumpkin spice flavors that highlight the season. Just a little mixing and pop it in the oven for the perfect fall treat the whole family will love.
    Tap to leave a Rating
    4.77 from 13 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings #/Adjust if desired 12 slices

    Ingredients

    US Customary - Convert to Metric
    • 2 cups flour
    • 1 cup sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 egg
    • ½ cup milk
    • 4 tablespoons butter - softened
    • 15 oz pumpkin
    • 2 teaspoon pumpkin spice seasoning - buy or used ingredients below

    home made pumpkin spice mix if needed

    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon dry ginger
    • ¼ teaspoon ground cloves

    Optional Additions

    • 1 cup chopped nuts - optional
    • ½ cup raisins - optional
    • ⅔ cup chocolate chips - optional
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°.
      ingredients for pumpkin bread-2
    • Prep the loaf pan with a light coat of butter, then coat it with flour.
      loaf pan coated with butter and flour
    • In a large bowl, mix dry ingredients: 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, and  2 teaspoons of the pumpkin spice mix. Mix well. If you don't have pumpkin spice mix, use 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon ground cloves.
    • Mix wet ingredients by hand or with a mixer. One egg, ½ cup milk, four tablespoons softened butter, and one 15 oz. can of pumpkin puree.
      beating pumpkin and egg in white bowl
    • Mix the pumpkin mixture with the dry ingredients. Optionally add 1 cup of chopped nuts, ½ cup of raisins, or ⅔ cup of chocolate chips.
      breating the pumpkin mixture into the dry in a white bowl
    • Spread the batter into the prepped pan.
      pour batter into loaf pan coated with flour
    • Bake for about 1 hour until the toothpick comes out clean. But if you have no toothpick or you don't entirely trust that, cook to an internal temperature of 200° to 205° in the thickest center of the loaf. Remove from pan to a wire rack to cool.
      loaf of pumpkin bread on wire rack
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. Never use baking powder with aluminum.
    2. There are many sizes of loaf pans. A small pan may take longer to cook due to the thickness, and a larger pan faster due to the loaf being thinner.
    3. You may substitute pumpkin spice seasoning with one teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of dry ginger, and ¼ teaspoon of ground cloves.
    4. Check for the endpoint with a toothpick. You insert it into the center of the loaf, and it should come out clean. But if you have no toothpick or don't entirely trust that, cook to an internal temperature of 200° to 205° in the thickest center of the loaf.
    5. A light sprinkle of sugar just before going into the oven is a nice little touch.
    6. I like nuts in mine, but I have included options for raisins or chocolate chips if you want.
    7. Good at room temperature for about three days if sealed air-tight. You can also freeze for 3-4 months.
    8. If you want to take it up a notch, add a glaze. Mix a glaze of 1 cup of powdered sugar, ½ teaspoon vanilla, and two tablespoons of milk. Pour over the top of the loaf when almost cooled. If you use the glaze, the bread should be stored in a refrigerator.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Easy Pumpkin Bread
    Amount Per Serving
    Calories 257 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g15%
    Cholesterol 24mg8%
    Sodium 142mg6%
    Potassium 300mg9%
    Carbohydrates 37g12%
    Fiber 1g4%
    Sugar 18g20%
    Protein 5g10%
    Vitamin A 2973IU59%
    Vitamin C 3mg4%
    Calcium 81mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Bread
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published November 7, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly on a lazy Sunday
    Molly on a lazy Sunday
    Lilly on a lazy Sunday
    Lilly on a lazy Sunday

    More Bread Recipes

    • Cinnamon Biscuits with Vanilla Frosting
    • Old Fashioned Cornbread
    • Cheddar Bay Biscuits (Red Lobster Copycat)
    • Quick and Easy Honey Wheat Rolls

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Melissa

      December 18, 2021 at 3:34 pm

      5 stars
      I added 1/2 teaspoon of allspice to the spice mix and it turned out great!

      Reply
    2. Jerri

      July 30, 2021 at 2:41 pm

      5 stars
      Thank you for another delicious recipe! I keep some sort of sweet bread in the fridge for my husband all the time and I’m always looking for new flavors. I used your serving calculator to change this to 15 servings because my pan is 9 x 5. I used the 15 oz pumpkin and added an extra egg. Topped it off with some turbinado sugar before baking. It’s delicious.

      Reply
    3. Jeff McFadden

      October 10, 2020 at 7:02 am

      5 stars
      Another perfect recipe. I used Pumpkin Pie Spice as that was what I had on hand and it came out just fine. Not too spicy or sweet and plenty moist. Looking for a good Cream Cheese icing thats not too sweet to try on a loaf of this but everything Im seeing has way to much sugar. Thanks again for posting this - certainly going into my recipe file.

      Reply
      • Dan Mikesell AKA DrDan

        October 10, 2020 at 7:39 am

        Hi Jeff,

        Welcome to the blog. I like this recipe since it has nice taste but doesn't "scream" pumpkin or spice. Just right for me.

        About the frosting. Cream cheese frosting generally needs about 4 oz of cream cheese to one cup of powder sugar. You won't be able to change that much. Many recipes will add butter or a bit of milk. The more of these liquid like things you add, the more sugar is needed to get the texture right. I think a bit vanilla is needed and the butter is nice but skip the milk. A touch of lemon juice is good depending on usage. Remember if you do the cream cheese, it needs to be refrigerated.

        Dan

    4. Deborah Lein

      October 07, 2020 at 6:12 pm

      I've decided to make a double batch of this pumpkin bread (since I only have a 29 oz can) with 1/2 white sugar and 1/2 dark brown sugar. And will add cranberries with some OJ instead of water. HOWEVER, I have all the wet ingredients prepped. And am prepping the dry ingredients and I see that my C*****t double acting baking powder includes an aluminum ingredient. Aak! Will just have to let you know how it works out. What can be used instead of baking powder for quick breads?

      Reply
      • Dan Mikesell AKA DrDan

        October 07, 2020 at 6:20 pm

        Hi Deborah,

        The baking powder with alunimum will work but it leaves a bit of an after taste. If you are fine with that, use it. My wife and I are both sensitive to the taste (not allergic) and most of the family. It is just bitter/metalic taste.

        There are some things people suggest as a substitute for baking powder. Just check Google.

        Dan

    5. Jen B

      October 05, 2020 at 6:23 am

      Hi Dan - would love to make this recipe in cupcake size or even muffins, or better yet, muffin tops (I love that pan). Any suggestion on how long to bake?

      Reply
      • Dan Mikesell AKA DrDan

        October 05, 2020 at 8:36 am

        Hi Jen,

        Quick breads and muffins, although simular, are not quite the same in texture and moisture. I doubt you would be happy.

        A couple of suggestions. First, find a specific pumpkin muffin recipe. Second, you can adapt something like my https://www.101cookingfortwo.com/really-good-banana-nut-muffins/ using pumpkin and the spicing from here into that recipe and the pumpkin for the banana... that may well work. That recipe does has some discussion on jumbo and mini muffins.

        I have never done muffin tops but like most baking of recipes like this, the old fashion toothpick test as an end point almost always works.

        Let me know that you try.

        Dan

    6. Elaine Katz

      September 01, 2019 at 2:29 pm

      Dan,
      where can I find your other recipes?

      ~Elaine

      Reply
      • Dan Mikesell AKA DrDan

        September 01, 2019 at 2:39 pm

        Hi Elaine,

        First the OJ question. I'm sure it would work. You don't have to have a dairy product in a quick bread. Beer bread comes to mind. But I question the taste combo. It is up to you since recipes are just guidelines anyway. See https://www.101cookingfortwo.com/so-how-is-recipe-like-pirate-code/

        Now about the other recipes. In the menu at the top of every page is a Recipes section that will take you to the https://www.101cookingfortwo.com/recipes/ where you can access all the recipes (about 450 total). They are searchable, or you can look at categories or by month published (but many older ones have moved to a more current date.

        Dan

    7. Elaine Katz

      September 01, 2019 at 2:23 pm

      FYI...I purchased 'pumpkin spice' at ALDI for $1.69.
      can I substitute fresh squeezed orange juice for milk?
      ~thank you, Elaine

      Reply
    8. Elaine Katz

      August 30, 2019 at 1:19 pm

      thank you so much for responding to my question re: using brown sugar
      in your (pumpkin bread) recipe.
      I plan to make it this wkend & I will let you know how it comes out. I also
      will add 1 tsp. of vanilla...is that ok?
      thanks again...can"t wait, my mouth is already watering. have a great
      holiday...
      ~Elaine Katz

      Reply
    9. Elaine Katz

      August 30, 2019 at 2:32 am

      going to make the pumpkin bread this weekend..sounds delish!
      can I substitute brown sugar for all or half the 1 cup sugar? I have NEVER
      commented on this site before.. can you please answer my question?
      ~thank you

      Reply
      • Dan Mikesell AKA DrDan

        August 30, 2019 at 8:24 am

        Hi Elaine,
        Welcome to the blog.
        Yep. port or all. All brown sugar is just white sugar with some molasses. Dark has more molasses than light.

        It will change the taste just a bit. I suspect in a good way. Also, if you didn't notice, I adjusted the sugar down in in this recipe. Most other recipes use 2 cups of sugar. One used 3 cups. I thought even 1 1/2 cup was too sweet.

        Enjoy your bread.
        Dan
        PS I deleted the other comment.

    10. Elaine Katz

      August 30, 2019 at 2:29 am

      going to make the pumpkin bread this weekend..sounds delish!
      can I substitute brown sugar for all or half the 1 cup sugar?

      Reply
    11. Brizn

      June 15, 2019 at 5:33 pm

      If you would have wrote that you used 1/2 the sugar in the ingredients or directions I did read your notes until after and it needs more sugar taste very bland

      Reply
    12. Lorraine

      December 10, 2014 at 10:23 pm

      I'm excited to make this! Like Gina, I'm going to substitute pumpkin pie spice for your homemade blend. How much pumpkin pie spice should I use?

      Reply
      • DrDan

        December 11, 2014 at 1:10 pm

        I have not done this with pumpkin pie spice but the total amount of spice is 2 teaspoon so 1 1/2 to 2 teaspoon seems reasonable.
        DrDan

    13. Gina

      November 11, 2014 at 7:01 pm

      Yumm, this looks amazing! I'll have to pick up some pumpkin and try this I think. Will be substituting "pumpkin pie spice" for your homemade blend simply because it's what I already have and nutmeg seems to be crazy expensive here on its own. Thanks for the wonderfully simple recipe!

      Reply

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME