Go Back
fresh baked pumpkin bread in tin surrounded by 2 pumpkins and cinnamon sticks

Best Pumpkin Bread Recipe – Moist, Easy & Full of Flavor

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
A simple one-bowl pumpkin bread recipe that’s fluffy, flavorful, and customizable with gluten-free, dairy-free, or vegan options.
Print Pin

Ingredients

Servings: 14

This recipe makes 2 loaves

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar half brown half white
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 15 oz pumpkin puree
  • 1 cup vegetable oil or sunflower oil, melted butter

Instructions

  • Prepare the pans: Preheat your oven to 350°F (175°C). Grease two 8 ½ x 4 ½ inch loaf pans with butter and lightly dust with flour, or line them with parchment for easier removal.
    two greased loaf pans laid out with parchment paper
  • Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until well combined.
    side by side collage of dry ingredients for pumpkin bread
  • Mix the wet ingredients: In a separate medium bowl, beat the eggs, oil, and pumpkin puree until smooth.
    side by side collage mixing wet ingredients of pumpkin bread
  • Combine wet and dry: Gently stir the wet mixture into the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
    mixing wet and dry ingredients together for Pumpkin Bread
  • Bake: Divide the batter evenly between the two prepared pans. Bake for 45–55 minutes, or until a toothpick inserted in the center of the loaves comes out clean (mine was perfect at 50 minutes).
    batter filled in two loaf pans and ready to bake
  • Cool & enjoy: Allow the loaves to cool in their pans for about 10–15 minutes before removing. Transfer to a wire rack to finish cooling completely before slicing.