Moist, warmly spiced, and wonderfully simple, this Easy Pumpkin Bread brings all the cozy fall vibes in every bite. With its tender crumb and irresistible pumpkin flavor, it’s the kind of recipe you’ll want to make on repeat all season long. Whether you enjoy it plain, slathered with butter, or as a base for creative toppings, this quick bread never fails to delight.

Perfect for breakfast, snacking, or a holiday dessert table, it uses pantry staples and comes together in just one bowl. You get all the satisfaction of a bakery-style pumpkin loaf without any of the fuss. This is comfort baking at its best—easy, rewarding, and full of flavor.

Why You’ll Love This Easy Pumpkin Bread

Quick & fuss-free: No fancy mixers or complicated steps—just stir, pour, and bake.
Full of flavor: Loaded with real pumpkin and warm spices like cinnamon and nutmeg.
Perfect texture: Moist and soft, never dry or crumbly.
Freezer-friendly: Make a double batch and freeze one for later.
Versatile: Great as-is, or you can add chocolate chips, nuts, or a cream cheese swirl.

Preparation Phase & Tools to Use

Before diving into this cozy baking session, gather your tools and prep your space. Having the right equipment makes this quick bread even easier to pull together.

Mixing Bowls: At least two—one for dry and one for wet ingredients. A large one helps avoid splashing.
Whisk: Essential for blending dry ingredients and beating eggs.
Rubber Spatula: Perfect for folding the batter gently and scraping the bowl clean.
Measuring Cups & Spoons: Accurate measuring is key to getting the perfect loaf texture.
Loaf Pan (9×5-inch): Greased or lined, this is where the magic happens.
Cooling Rack: To cool the bread evenly without a soggy bottom.

Each of these tools ensures smooth prep and a bakery-style result. A well-prepped kitchen turns this into a no-stress baking experience.

Ingredients for the Easy Pumpkin Bread

Canned Pumpkin Puree: Adds rich moisture and that signature autumn flavor.
All-Purpose Flour: Provides structure to the bread.
Granulated Sugar: Sweetens the loaf perfectly.
Brown Sugar: Deepens the sweetness with a hint of molasses.
Eggs: Bind everything and add moisture.
Vegetable Oil: Keeps the bread moist without adding flavor.
Baking Soda & Baking Powder: Give the bread its rise and fluffy texture.
Salt: Enhances and balances the sweetness.
Cinnamon, Nutmeg & Cloves: Create that warm, spiced pumpkin taste.
Vanilla Extract: Adds a sweet depth to the overall flavor.

How To Make the Easy Pumpkin Bread

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, and all spices until evenly combined.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the pumpkin puree, both sugars, eggs, oil, and vanilla extract until smooth.

Step 4: Bring It Together

Gently fold the wet ingredients into the dry ingredients using a spatula. Stir just until no flour remains—don’t overmix.

Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool

Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

How to Serve and Store Your Pumpkin Bread

This pumpkin bread is irresistible served warm with a slather of butter, cream cheese, or even a drizzle of maple glaze. For a festive touch, top slices with chopped nuts or a light dusting of powdered sugar.

Store leftovers in an airtight container at room temperature for up to 4 days. To keep it longer, refrigerate for up to a week or freeze slices individually wrapped for up to 3 months.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s pureed and not watery. Roast and mash your pumpkin, then drain excess liquid.

Can I make this recipe gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.

What mix-ins can I add?

Chocolate chips, chopped pecans, walnuts, or even dried cranberries work beautifully in this recipe.

How do I prevent the bread from overbaking?

Start checking at 55 minutes. A toothpick should come out clean or with a few moist crumbs—no wet batter.

Can I double the recipe?

Yes! This recipe doubles well. Use two loaf pans and adjust baking time as needed.

Is this sweet enough for dessert?

Definitely! It’s sweet, spiced, and moist enough to serve as a treat with coffee or tea.

Want More Fall Baking Ideas?

If you love this pumpkin bread, you’ll probably enjoy these other comforting bakes:

Amish Applesauce Cake with warm spices and old-fashioned charm.
Honey Butter Sweet Alabama Pecan Bread for a nutty twist.
Moist and Tangy Key Lime Pound Cake when you want something citrusy and fresh.
Cinnamon Sugar French Toast Muffins for cozy morning treats.
One Bowl Banana Chocolate Muffins for a quick baking fix.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add chocolate chips or go classic? Did you freeze a few slices or eat it all warm from the oven?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Find more daily recipes and cozy bakes on my Pinterest Kitchen By Kate.