Pumpkin Bread Recipe (Easy, No Mixer, Super Moist)

Why You'll Love This Pumpkin Bread Recipe

• No mixer required - Just a bowl and whisk for this simple pumpkin bread recipe
• Super moist texture - Using oil instead of butter keeps this pumpkin bread incredibly moist for days
• Quick prep time - Only 15 minutes of actual hands-on work
• One bowl recipe - Less cleanup means more time to enjoy your homemade pumpkin bread
• Family-tested for generations - It's a perfect pumpkin bread
• Versatile - Makes the best pumpkin muffins, works with or without nuts, adapts to chocolate chips beautifully, and can be customized for dietary needs
• Perfect for gifting - This pumpkin bread recipe makes 2 loaves, making gifting easy, or divide into pumpkin bread mini loaves
• Uses canned or homemade pumpkin purée made from fresh pumpkin - Both work perfectly in this easy pumpkin bread recipe
• Freezer-friendly - Make ahead and freeze for up to 3 months
• Better than Starbucks - Save money and enjoy bakery-quality pumpkin bread at home
• Easy pumpkin bread recipe for kids to make or help make

The History Behind This Pumpkin Bread Recipe

This pumpkin bread recipe has been in our family for generations. My Granny, who turned 99 years old in 2024, passed it down to my Mom, who then shared it with me and my siblings.

What makes this the best pumpkin bread is its incredible moisture and perfect spice balance. While many pumpkin bread recipes can turn out dry or too dense, this one delivers every single time.

The secret? Using oil instead of butter and, perhaps more importantly, not over-mixing the batter.

Ingredients for the Best Pumpkin Bread

It takes just a handful of simple ingredients to make this 2-loaf pumpkin bread recipe. You probably have most of these pantry staples on hand already!

• Homemade pumpkin purée or canned pumpkin like Libby's canned pumpkin or your favorite brand - Use pure pumpkin, not pumpkin pie filling, which is already seasoned and sweetened
• All-purpose flour - You can also use 00 flour for a finer crumb (it's what I use here in Italy when I make it), or substitute half with whole wheat flour
• Sugar - Granulated white sugar; you can reduce to 2 cups or a combination of brown sugar and white sugar, but you'll get different results
• Baking soda - Essential for proper rise
• Cinnamon - You can substitute pumpkin pie spice
• Nutmeg - Freshly grated is best, but ground works too
• Salt - Balances the sweetness and enhances all the flavors
• Vegetable oil - This is key for moist pumpkin bread; you can substitute with coconut oil or grapeseed oil
• Vanilla extract - Pure vanilla extract for the best flavor
• Eggs - Room temperature eggs mix better into the batter
• Water - You can make pumpkin bread with orange juice or apple cider instead of water if desired
• Pumpkin seeds, pecans, walnuts, or chocolate chips (optional) - Toast nuts first for extra flavor and crunch

See recipe card for exact quantities.

How to Make Pumpkin Bread: Step-by-Step

This easy pumpkin bread recipe comes together in just 4 simple steps. No electric mixer required - this is truly a simple pumpkin bread recipe you can make all year round, not just for the holidays!

Step 1: Prep Your Pans

Preheat your oven to 350°F (176°C). Thoroughly grease and flour two 9x5-inch loaf pans or line them with parchment paper. This ensures your pumpkin bread releases easily after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, sugar, salt, cinnamon, and nutmeg. Whisking thoroughly ensures even distribution of baking soda for proper, even rise. This is essential for perfectly risen pumpkin bread loaf!

Step 3: Add the Wet Ingredients

Make a well in the center of the dry ingredients. Add the pumpkin puree, eggs, oil, vanilla, and water (OR sub orange juice/buttermilk/milk/apple cider).

Gently stir everything together until just combined. A few small lumps are okay - don't over-mix or your pumpkin bread will be dense instead of tender and moist.

Step 4: Bake

Divide the batter evenly between the prepared pans (fill about ⅔ full). If using toasted pumpkin seeds, fold half into the batter and sprinkle the rest on top.

Bake for 60-75 minutes, until a toothpick inserted in the center comes out clean. Around the 45-minute mark, check if the top is getting too brown - if so, tent loosely with aluminum foil.

Hint: The Secret to Moist Pumpkin Bread

The key to making moist pumpkin bread that's never dense or dry is in the mixing technique. When you add the wet ingredients to the dry ingredients, mix gently and stop as soon as you no longer see dry flour.

If you mix too vigorously or for too long, you'll activate the gluten in the flour, resulting in dense, tough pumpkin bread instead of a light, tender, cake-like crumb.

Small Batch Pumpkin Bread Recipe

Need just one loaf? No problem! Find single-loaf measurements in the recipe notes-perfect for using up leftover canned pumpkin or when you don't want two loaves. Need just one pumpkin bread loaf? No problem! Simply halve all the ingredients in the recipe card below.

Equipment for Making Pumpkin Bread

• Two 9x5-inch loaf pans - Metal pans work best for even browning; glass pans require longer baking time
• Large mixing bowl - For combining all ingredients in this one-bowl recipe
• Whisk - For mixing dry ingredients and combining batter without over-mixing
• Rubber spatula or wooden spoon - For gentle mixing
• Measuring cups and spoons - For accurate measurements
• Toothpicks or cake tester - For testing doneness
• Cooling rack - Essential for proper cooling
• Parchment paper (optional but recommended) - Makes removing the bread easier
• Aluminum foil - For tenting if the top browns too quickly

Glass Pan vs Metal Pan

The pan material makes a difference in baking time and results:

• Aluminum Metal pans (recommended) - Conduct heat better, resulting in evenly baked bread with a nicely browned crust
• Glass pans - Heat more slowly but retain heat longer. May need to add 10-15 minutes to baking time. The bottom and sides may brown more quickly
• Dark metal pans - Absorb more heat and can cause over-browning. Watch closely and tent with foil earlier
• Light-colored metal pans - Best choice for even browning and consistent results

How to Store Pumpkin Bread

Proper storage keeps your homemade pumpkin bread moist and delicious for days!

Room Temperature Storage

Once completely cooled, wrap the pumpkin bread tightly in sustainable cling film or aluminum foil. Store in an airtight container at room temperature for up to 3-4 days. You don't need to refrigerate pumpkin bread! In fact, refrigeration can dry it out if it's not wrapped well.

However, if your kitchen is very warm or humid, or if you want to extend its shelf life beyond 4 days, refrigerate it wrapped tightly for up to 1 week. Bring to room temperature before serving for best texture.

How to Freeze Pumpkin Bread

Pumpkin bread freezes beautifully for up to 3 months or longer if wrapped really well! Here's how:

• Let the bread cool completely to room temperature
• Wrap tightly in parchment paper or wax paper, then with sustainable cling film, making sure there are no exposed areas
• Wrap again in aluminum foil or place in a freezer-safe zip-top bag
• Label with the date
• For individual servings, slice first, then wrap each slice separately

How to Defrost Frozen Pumpkin Bread

Thaw wrapped pumpkin bread in the refrigerator overnight, or at room temperature for 2-3 hours. Individual frozen slices can be thawed at room temperature in about 30 minutes, or microwaved for 20-30 seconds.

How to Reheat Pumpkin Bread

For that fresh-from-the-oven taste, warm individual slices in the microwave for 10-15 seconds, or lightly toast them in a toaster or toaster oven.

How Long Does Pumpkin Bread Last?

• Room temperature: 3-4 days (wrapped tightly)
• Refrigerated: Up to 1 week (wrapped tightly)
• Frozen: Up to 3 months or longer if stored well (double-wrapped)

What to Serve with Pumpkin Bread

This moist pumpkin bread is delicious on its own, but here are some tasty ways to serve it:

• Spread with butter - Classic and simple, especially when the bread is still slightly warm
• Cream cheese - Softened cream cheese (sweetened or unsweetened) or whipped cream cheese spread is amazing
• Honey butter - Mix softened butter with honey for a sweet treat
• Strawberry butter - Use this recipe for a delicious contrast to pumpkin bread
• Cinnamon butter - Blend softened butter with cinnamon
• Maple butter - Whip softened butter with pure maple syrup
• Apple butter - A fall favorite pairing
• With coffee or tea - Perfect for breakfast or afternoon snack
• Ice cream - Serve as dessert with vanilla ice cream
• Whipped cream - A dollop of fresh whipped cream makes it special

Breakfast, Snack, or Dessert?

Pumpkin bread is wonderfully versatile! Serve it for breakfast with coffee, as an afternoon snack with tea, or as a simple dessert. It's also perfect for brunch gatherings, holiday breakfast spreads, and packed in lunchboxes!

Pumpkin Bread Spices: What Makes It Taste Amazing

The warm spices in this pumpkin bread recipe are what make it so irresistibly delicious. Typical pumpkin bread spices can include cinnamon, nutmeg, ginger, cloves, and allspice - the same spices often found in pumpkin pie spice.

The Spice Blend in This Recipe

My Granny L.'s original pumpkin bread recipe calls for cinnamon plus a little pre-ground nutmeg.

I've upgraded to freshly grated nutmeg, which has way better flavor! I often make pumpkin bread with pumpkin pie spice instead of the individual spices, which creates a delicious, pumpkin spice pumpkin bread.

Use Pumpkin Pie Spice Instead

Substitute pumpkin pie spice for the individual spices in this recipe. If using store-bought pumpkin pie spice, substitute the total amount of spices called for in the recipe card with pumpkin spice and adjust to taste. If you love the taste of cloves, add a pinch or two!

Oil vs Butter in Pumpkin Bread

This pumpkin bread recipe with oil creates an incredibly moist texture that lasts for days. Here's why oil is better than butter for this recipe:

• Stays moist longer
• Tender crumb
• Lighter texture - Oil-based quick breads are often (but not always) less dense than butter-based ones
• Easy mixing - No need to soften or cream butter; this is truly pumpkin bread no butter needed!

Can you use butter instead? Yes, but melt it and let it cool to room temperature first. Your pumpkin bread won't stay as moist as long, but it will still be delicious.

For pumpkin bread with coconut oil, use melted coconut oil as a 1:1 substitute. For a healthier option, you can substitute half the oil with unsweetened applesauce.

Brown Sugar vs White Sugar

The original recipe uses all granulated white sugar, but many readers have successfully made pumpkin bread brown sugar versions.

Brown sugar adds moisture and a deeper, caramel-like flavor with molasses notes. You can experiment with using a combination of brown and white sugar for richer flavor and extra moisture.

Orange Juice, Water, or Milk?

This recipe calls for water as the liquid, but you have options! Many bakers love making pumpkin bread with orange juice for a subtle citrus brightness that complements the pumpkin beautifully.

Apple cider is another fantastic choice for fall flavor. Regular milk (any fat percentage) or dairy-free milk alternatives also work perfectly. Each liquid brings its own character to the bread while keeping it perfectly moist.

How to Tell When Pumpkin Bread is Done

Knowing when pumpkin bread is fully baked is crucial for perfect results. Here are the signs to look for:

• The toothpick test - Insert a toothpick or cake tester into the center of the loaf. It should come out clean or with just a few moist crumbs (not wet batter). Test in 2-3 spots to be sure
• The crack - Look for a nice long crack running down the center of the loaf - this is a sign it's fully cooked or nearly done
• Springs back - Gently press the top of the bread; it should spring back rather than leaving an indentation
• Golden brown color - The top should be deep golden brown (if it's browning too quickly, tent with foil)
• Pulls away from edges - The bread should start pulling away slightly from the sides of the pan
• No jiggle - When you gently shake the pan, the center shouldn't jiggle

Baking time can vary from 60-75 minutes depending on your oven, pan material (glass takes longer than metal), and how full your pans are. Start checking at 55 minutes and add time as needed.

What is Downeast Maine Pumpkin Bread?

Downeast pumpkin bread (also called Downeast Maine pumpkin bread) is a regional variation that became famous through community cookbooks in coastal Maine.

The term "Downeast" refers to the eastern coastal region of Maine. This traditional Maine pumpkin bread recipe is very similar to my Great Granny M's recipe, typically featuring warm spices like cinnamon, nutmeg, cloves, and ginger.

The main difference is that some Downeast pumpkin bread recipes include additional spices like ginger and cloves, while this family recipe (from my Dad's side) focuses on cinnamon and nutmeg.

Both versions celebrate the simple, moist, spiced pumpkin loaf that's become an American fall baking tradition and a Thanksgiving favorite.

Homemade Pumpkin Bread vs Starbucks Pumpkin Bread

If you love Starbucks pumpkin bread, you're going to love this homemade version! Here's how they compare:

Why This Recipe is Better Than Starbucks Pumpkin & Pepita Loaf

• Fresher ingredients - You control exactly what goes in, no wierd preservatives or additives
• Customizable - Add more pepitas if you want, chocolate chips, toasted nuts, or adjust spices to your preference.
• More cost-effective - One Starbucks slice costs $4.95 (at the time of writing this); this recipe makes 2 full loaves for a fraction of the cost!
• Super moist texture - This pumpkin bread stays moist for days.
• Made with love - Nothing beats homemade!

Similarities to Starbucks Pumpkin Bread

Like Starbucks pumpkin bread, this recipe features warm fall spices, crunchy pepita seeds (optional), a tender crumb, and that signature crack down the center that makes it look bakery-perfect.

Both are moist, perfectly sweet, and absolutely delicious with coffee or as an afternoon snack, but homemade is healthier!

How to Get the Bakery-Style Crack on Top

That beautiful crack running down the center of pumpkin bread (just like Starbucks!) happens naturally when the bread rises in the oven. To encourage this:

• Don't over-mix your batter
• Fill pans about ⅔ full
• Bake at the correct temperature (350°F)
• Don't open the oven door during the first 40 minutes
• The crack usually appears around 40-50 minutes into baking

Pumpkin Puree: Fresh vs Canned

You can make this pumpkin bread recipe with canned pumpkin OR make it a fresh pumpkin bread recipe using my 20-minute homemade pumpkin puree - both work beautifully!

Using Canned Pumpkin

For quick and easy pumpkin bread, I recommend Libby's 100% Pure Pumpkin. Make sure you buy pure pumpkin puree, NOT pumpkin pie filling (which already has sugar and spices added). One 15-ounce can contains about 1¾ cups of pumpkin puree.

Best brands for canned pumpkin bread: Libby's, Farmer's Market Organic, 365 Organic (Whole Foods), or any store brand that says "100% Pure Pumpkin."

Making Fresh Pumpkin Bread from Scratch

Want to make pumpkin bread recipe from scratch using fresh pumpkin? My 20-minute homemade pumpkin purée is incredibly easy!

Just roast small sugar pumpkins or a Hokkaido pumpkin, blend, and use.

How to Measure Pumpkin Correctly

Whether using canned or fresh pumpkin, spoon the pumpkin puree into your measuring cup and level off the top with a knife.

If using fresh pumpkin and it seems very watery, place it in a fine-mesh strainer or blot with paper towels to remove excess moisture before measuring.

Troubleshooting Common Pumpkin Bread Problems

Having issues with your pumpkin bread? Here are solutions to the most common problems:

Why is My Pumpkin Bread Dry?

Dry pumpkin bread usually results from overbaking or too much flour. Always measure flour by spooning it into the measuring cup and leveling off - don't pack it down or scoop directly from the bag. Start checking for doneness at 55 minutes and remove from oven as soon as a toothpick comes out with just a few moist crumbs. Using oil instead of butter also helps keep the bread moist longer.

Why is My Pumpkin Bread Dense?

Dense pumpkin bread is typically caused by over-mixing the batter. When you mix too vigorously or for too long, you activate the gluten in the flour, creating a tough, heavy texture. Mix just until the dry ingredients are incorporated - a few small lumps are perfectly fine! Dense bread can also result from too much flour (measure correctly!), expired baking soda, or not enough leavening.

Why Did My Pumpkin Bread Sink in the Middle?

There are several reasons why pumpkin bread might collapse or sink in the center:

• Underbaking - The most common cause. The center wasn't fully set when removed from the oven, so it collapsed as it cooled. Always do the toothpick test in multiple spots, especially the very center
• Too much baking soda - Excess leavening creates large air bubbles that collapse. Measure carefully with level measuring spoons
• Too much liquid or pumpkin - Extra pumpkin puree or liquid can make the batter too wet to hold structure. Measure pumpkin correctly and don't add extra
• Opening oven door too early - Don't open the oven until at least 45 minutes into baking. The sudden temperature drop can cause collapse
• Old baking soda - Test yours by adding a spoonful to vinegar; it should fizz vigorously. Replace if older than 6 months

Why is the Top of My Pumpkin Bread Burned But the Inside is Raw?

If the top browns too quickly while the center is still raw, your oven temperature may be too high or you're using a dark-colored pan. Use an oven thermometer to check accuracy - many ovens run 25-50°F off! Tent the bread loosely with aluminum foil after 45 minutes of baking to prevent over-browning while the center finishes cooking. Also make sure your oven rack is in the center position, not too close to the top heating element.

My Bread is Gummy or Wet in the Middle

This is a sign of underbaking. The toothpick might have hit a moist spot rather than the actual center. Next time, test in 3-4 different spots and look for the other signs of doneness (springs back when pressed, pulls away from edges). Also ensure you're using the correct pan size - if your pan is smaller than 9x5 inches, the batter will be too deep and won't cook through properly.

The Bread Stuck to the Pan

Always thoroughly butter AND flour your pans, or use baking spray with flour (like Baker's Joy or Pam for Baking). For extra insurance, line the bottom with parchment paper. Let the bread cool in the pan for 10 minutes before attempting to remove - if you try too soon, it will fall apart.

*I personally haven't used baking sprays for years now, as I try to avoid using unnatural and unnecessary ingredients when the old school (healthier way) exists. This is just a personal preference, though. Use what's best for you

Substitutions for Healthy Pumpkin Bread

• Oil - Substitute half or all with unsweetened applesauce, melted coconut oil, or melted butter
• Sugar - Reduce to 2 cups total, or use a combination of brown sugar and white sugar
• All-purpose flour - Use half whole wheat flour and half all-purpose, or try white whole wheat flour for whole grain pumpkin bread
• Eggs - For pumpkin bread recipe no eggs (vegan pumpkin bread), use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes)
• Water - Substitute water with regular or blood orange juice for pumpkin bread OR with apple cider, or milk (any type, even buttermilk, or dairy-free milk like almond milk or pumpkin seed milk!)
• Spices - Use pumpkin pie spice in place of individual spices or add ¼ teaspoon ground cloves, or to taste
• For gluten-free - Use 1:1 gluten-free flour blend (Bob's Red Mill and King Arthur Gluten-Free all-purpose flours both work great
• For dairy-free pumpkin bread - Good news! This recipe is already dairy-free when using oil and water

Pumpkin Bread Variations

This versatile pumpkin bread recipe can be customized in many delicious ways:

Pumpkin Chocolate Chip Bread

For irresistible pumpkin chocolate chip bread, fold chocolate chips into the batter before baking. Use semi-sweet, dark chocolate, or milk chocolate chips. You can also sprinkle extra on top before baking for a beautiful presentation.

Pumpkin Nut Bread Variations

For pumpkin pecan bread or pumpkin walnut bread, toast chopped nuts first for deeper flavor, then fold into the batter. You can also sprinkle some on top before baking.

Pumpkin Raisin Bread

Fold raisins or dried cranberries into the batter for pumpkin raisin bread with fruity sweetness.

Orange Pumpkin Bread

For bright, citrusy pumpkin bread with orange flavor, replace the water with fresh orange juice and add orange zest to the batter. Top with my homemade orange sugar before baking for extra citrus flavor and sweet, crunchy sparkle!

More Variations

• Pumpkin muffins - Divide batter into 18-24 muffin cups and bake at 350°F for 18-22 minutes
• Pumpkin bread mini loaves - Perfect for gifting!
• Add crystallized ginger - Fold diced crystallized ginger into the batter for spicy-sweet flavor
• Add espresso powder - Deepens the spice flavors and adds subtle coffee notes

Looking For More Pumpkin Recipes & Quick Breads?

If you're looking for more pumpkin bread recipes (or ways to use up that leftover canned pumpkin), here are a few of our family's favorite pumpkin recipes to make right now!

Gifting Homemade Pumpkin Bread

Pumpkin bread mini loaves make wonderful homemade gifts! Bake in disposable mini loaf pans (Reynolds 7x3-inch work perfectly). Wrap cooled loaves in plastic wrap, then in decorative parchment or wax paper. Tie with baker's twine or ribbon and attach a gift tag with storage instructions. Gift within 1-2 days of baking for maximum freshness!

Signs Your Pumpkin Bread Has Gone Bad

Fresh pumpkin bread should smell sweet and spiced. Discard if you notice:

• Mold (any color spots or fuzzy growth)
• Off smell (sour or fermented odor)
• Slimy or overly moist texture
• Hardening or excessive dryness after only 1-2 days
• Has been at room temperature for more than 4 days