If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Moist, warmly spiced, and filled with pumpkin flavor, it’s the perfect fall treat.

This pumpkin bread recipe is super moist, warmly spiced, and filled with delicious pumpkin flavor. It’s one of my favorite fall recipes, and I make at least one loaf every year. On a crisp fall day, you can’t beat the smell of homemade pumpkin bread baking in the oven!

I first published this pumpkin bread recipe in 2019, and I’ve since updated it to include even more pumpkin and warm spices. This version has a moister texture and richer fall flavor…and it’s completely impossible for me to eat just one slice at a time. I think it’s the best pumpkin bread I’ve tried. I hope you love it too!

Pumpkin Bread Ingredients

Here’s what you’ll need to make this easy pumpkin bread recipe:

• Pumpkin, of course! I tested this recipe two ways: using a full (15-ounce) can of pumpkin and using slightly less, 1 1/2 cups. While I hate to leave you with leftover pumpkin, I found that using 1 1/2 cups gave the loaf a better texture. It’s super moist, but not dense. You’ll have a few tablespoons of pumpkin puree leftover—perfect for making a pumpkin spice latte! Be sure to use pure pumpkin puree, not pumpkin pie filling. I like Libby’s.
• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Vegetable oil – For moisture and richness. Another neutral oil, such as avocado or canola oil, would work here too!
• Milk – Use whatever kind you keep on hand. Regular milk, almond milk, and oat milk are all great choices.
• Baking powder, baking soda, and eggs – They help the loaf puff up as it bakes.
• Cane sugar – For sweetness.
• Cinnamon, ginger, nutmeg, and cloves – For warm, cozy fall flavor. A tablespoon of pumpkin pie spice works too.
• Vanilla extract – It enhances the spices’ warm flavor.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Pumpkin Bread

This pumpkin bread recipe is so easy to make! Here’s how it goes:

First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, or the pumpkin bread will be dense.

Then, bake. Pour the batter into a greased loaf pan and bake at 350°F until the top springs back to the touch and a toothpick inserted into the center comes out clean, 60 to 70 minutes.

• Tip: Check the loaf after 45 minutes in the oven. If the top is browned, tent it with foil for the remaining bake time so that it doesn’t get too dark before the loaf cooks through.

Let the quick bread cool completely before slicing and serving.

Finally, enjoy! Devour a slice plain, or slather it with butter or honey butter. Leftover pumpkin bread keeps well in an airtight container at room temperature for up to 3 days.

For longer storage, wrap slices in aluminum foil or plastic wrap, and freeze for up to 3 months. Allow the slices to thaw at room temperature, or unwrap and defrost them in the microwave for about 30 seconds.

Pumpkin Bread Recipe Variations

Do you like nuts, fruit, or chocolate in your pumpkin bread? Feel free to adapt this recipe to suit your tastes. Here are a few fun ways to change it up:

• Add some crunch. Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Chopped pecans or walnuts would be especially good!
• Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
• Go the chocolate route. Fold 1/2 cup dark chocolate chips into the batter. Scatter more on top for good measure!
• Frost it. Craving a more decadent treat? Slather this loaf with my tangy cream cheese frosting!

Let me know what variations you try!

More Favorite Pumpkin Recipes

If you love this homemade pumpkin bread, try one of these delicious pumpkin recipes next:

Can’t get enough quick bread? You’ll love my banana bread and zucchini bread too!

Pumpkin Bread

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Serves 8

The BEST pumpkin bread recipe! A delicious fall treat, it’s super moist and warmly spiced with cinnamon, nutmeg, ginger, and cloves.

Cook ModePrevent your screen from going dark

• Preheat the oven to 350°F and grease an 8×4 or 9×5-inch loaf pan.

• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.

• In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.

• Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. The batter will be thick.

• Transfer the batter to the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. I like to check the loaf after 45 minutes. If the top is nicely browned, I cover it with foil for the remaining bake time to prevent further browning.

• Allow to cool completely in the pan before slicing and serving.

*1 (15-ounce) can of pumpkin puree contains about 1 3/4 cups, so you’ll have a little leftover. Use it to make a pumpkin spice latte, or stir it into overnight oats. I’ve also tested this recipe using the entire can of pumpkin. It still works, but the loaf bakes less evenly and has a denser texture at the bottom.

30 Recipes to Cook This June

This collection features some of my favorite recipes shared in the month of June over the years on HBH! Looking back, I was reminded just how many summertime favorites we’ve created—fresh dinners, sweet berry-filled desserts, chocolate treats, ice cream, and of course, a refreshing drink or two. There’s a recipe for every day of the month… plus a few extras!

With the start of June comes the excitement of summer. We’re so close—and for some of us, it’s already here. I just spent a week in South Florida, and let me tell you, it’s full-on summer down there! Being in that sunshine kicked off all the summer vibes and sparked so many fun ideas—I can’t wait to share them with you.

But before diving into new summer recipes and entertaining stories, I love taking a moment to revisit the classics. This collection includes community favorites and a few personal ones I’ve loved over the past 13 years. I’d even forgotten about some of these myself, and now I’m adding a few back to my own menu this month (yes, including for the 4th of July!).

I hope you find something new—or rediscover an old favorite—to cook this June. And as always, I’d love to hear what you’re making! Got any recipe requests? Let me know what I have to make next!

Here are 3o recipes to cook this June! Enjoy!

Breakfast/Brunch

Hot Strawberry Jam Dutch Baby

Jalapeño Cheddar Popovers with Honey Butter

Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream

Blackberry Lavender White Chocolate Scones

Drinks

Frosted Watermelon Rosemary Frosé

Frozen Aperol Peach Margarita

Salted Spicy Watermelon Margarita Popsicles

Appetizers/Sides

Granny’s 7 Layer Dip

Marinated Cherry Tomatoes with Burrata

Pull Apart Italian Sub Sliders

Caprese Garlic Bread with Crispy Prosciutto

Mexican Street Corn Dip

Baked Gruyère Tomato Bruschetta

The Best Simple Vegan Potato Salad

Avocado Shrimp Salsa

Charred Baby Bell Peppers with Burrata

Marinated Goat Cheese Strawberry Crostini

Salads/Dinners

Chicken Caesar Salad Pizza

The Italian Salad Sandwich

Watermelon Peach Salad

Queso Steak and Elote Tacos

BLT Caesar Pasta Salad

Lemon Basil Zucchini Pasta Alfredo

Picnic Style Brie and Prosciutto Sandwich

Pesto Peach Chicken in White Wine with Burrata

Grilled Lemon Herb Chicken Avocado Orzo Salad

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Zucchini Cacio e Pepe with Brown Butter

Sweet Potato Fry Steak Salad with Blue Cheese Butter

Greek Watermelon Feta Salad

20 Minute Lemon Butter Pasta

Crispy Honey Ginger Salmon Bowl

Cheesy Tomato Basil Stuffed Chicken

BLT Pasta Salad

Sheet Pan Hawaiian Pepperoni Pizza

Picnic Style Pesto Turkey and Avocado Bacon Sandwich

Spicy Southern Style Shrimp with Lemon Basil Orzo

20 Minute Ginger Pineapple Chicken Stir Fry

Skillet Creamed Street Corn Chicken

Chicken Tzatziki Rice Bowls

Grilled Caprese Pesto Chicken Skewers

Pesto Chicken Caesar Salad with Tomatoes

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

Chicken Fajita Tortilla Bowls

Dessert

Easy Blueberry Cherry Galette

No Churn Creamy Strawberry Ice Cream

Bursting Blueberry Lemon Layer Cake

Toasted S’mores Ice Cream Sandwiches

Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake

Browned Butter Grilled Peaches

The Best Strawberry Shortcakes

Cinnamon Maple Brown Butter Blackberry Peach Crisp

4 Ingredient Creamy Fruit Popsicles

Nonnie’s 5 Ingredient Peach Dump

Blackberry Lavender Ice Cream Sandwiches

Smashed Raspberry White Chocolate Layer Cake

Lavender Lemon Sugar Cookies

Frozen Chocolate Covered Banana Bites

Blackberry Lavender Naked Cake

Blueberry Chamomile Galette

Homemade Animal Crackers