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My Easy Pumpkin Bread Recipe is one of my absolute favorite fall quick breads. I’ve been making variations of this bread for years and my family loves every single one! This is a classic pumpkin loaf with a crunchy cinnamon sugar topping – it has wonderful pumpkin flavor – the perfect quick bread recipe.

A loaf of pumpkin bread is shown on a cooling rack, sliced to display its moist, orange interior

I will never forget the first time I had pumpkin bread: I was a kid, probably around 10 years old. Someone gifted us a version of bread baked in a jar and we were equal parts intrigued and delighted because it was so good.

After that taste I started making my own pumpkin bread every year and this is my favorite recipe! It’s soft and moist and perfectly spiced with pumpkin pie spices. I make all sorts of versions this recipe, but this classic pumpkin bread recipe is my favorite: it’s topped with cinnamon sugar. The crunchy topping is the perfect complement to the pumpkin flavor of the bread! If you want a pumpkin recipe that’s not pumpkin pie make this bread!

Various baking ingredients in bowls and measuring cups labeled: pumpkin pie spice, sugar, oil, eggs, salt, brown sugar, baking soda, pumpkin puree, cinnamon sugar, flour, and buttermilk, arranged on a white surface.

How to make Pumpkin Bread

  1. Use 100% pure canned Pumpkin Puree (not pumpkin pie mix)
  2. Vegetable oil or canola oil, may substitute coconut oil (in liquid form). It’s best to use a neutral oil.
  3. Sugar: This recipe uses both granulated sugar and packed brown sugar to keep the bread nice and moist.
  4. Baking Soda: This is what helps the bread rise, along with the buttermilk. Buttermilk might sound like a strange ingredient, but I love it. I used it in my banana bread also – and it creates the perfect rise. Don’t have buttermilk? You can make your own – learn how to make buttermilk here or use 1 teaspoon vinegar or lemon juice and milk (regular or nondairy).
  5. Pumpkin Spices: I love the combo of spices – you can also substitute pumpkin pie spice.
  6. I always use all-purpose flour but you can also use 1:1 Gluten Free All Purpose for gluten-free pumpkin bread. I’ve also used half whole wheat flour and the rest AP flour.
  7. Bread Pans: This recipe is written for an 8×4 or 9×5-inch loaf pan. You can also make 3 mini loaves.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A loaf of pumpkin bread is shown on a cooling rack, sliced to display its moist, orange interior

Storing the Best Pumpkin Bread Recipe

  • Cover with plastic wrap in the pan or place in an airtight container or large bag. Bread will keep 3-4 days.
  • You can freeze pumpkin bread by wrapping well with plastic wrap and placing in a freezer bag. Freeze for up to 2 months.

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Dorothy’s Expert Tips

  • This recipe is SO easy because you don’t need a mixer! It’s a stir-and-bake recipe, so it gets into the oven quick. (It’s why I love making my pumpkin bread recipe with oil: it stirs up fast!)
  • Do the toothpick test in the center of the loaf to make sure the bread is done baking.
  • Pan Size: You can use an 8×4-inch or 9×5-inch baking pan. It will dome more in the smaller pan and be a bit flatter in the larger pan.
  • Why did my pumpkin bread fall? Chances are, your bread fell after baking because it wasn’t baked enough. Make sure you do the toothpick test in the crack of the bread and that only a few crumbs stick to the toothpick.
A loaf of pumpkin bread is shown on a cooling rack, sliced to display its moist, orange interior

Easy Pumpkin Bread Recipe

5 from 11 votes
Making my Easy Pumpkin Bread Recipe is so simple and fast and it tastes amazing with a cinnamon sugar crust on top!

Recipe Video

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 8 servings
Serving Size 1 serving
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Ingredients
 

Bread:

  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • ⅓ cup (79ml) vegetable oil
  • 1 cup (244g) Pumpkin Puree (not pumpkin pie mix)
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup (79ml) buttermilk (or ⅓ cup milk + 1 tsp vinegar or lemon juice)
  • 2 cups (248g) all-purpose flour

Topping:

Instructions

  • Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
  • Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
  • Pour batter into prepared pan. Combine cinnamon and sugar for topping; sprinkle over bread.
  • Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
  • Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
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Recipe Notes

To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.

Recipe Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 313mg | Potassium: 134mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4842IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Homemade Pumpkin Bread Variations

I love making different versions of this easy pumpkin bread recipe!

process shot of pumpkin bread.
process shot of pumpkin bread.
process shot of pumpkin bread.
process shot of pumpkin bread.

Step-by-Step Recipe Photos

  1. Add your pure pumpkin puree, oil, eggs and sugar to a medium bowl and stir. 
  2. Stir in the pumpkin pie spices, baking soda and salt.
  3. Add the buttermilk and flour then stir until thick.
  4. Place in pan and bake until a toothpick comes out clean. Bake time will vary slightly based on pan size.
  5. Sometimes I whisk the dry ingredients first and add them to the wet ingredients after mixing. It’s personal preference; I’ve done it both ways.

FAQ

What pan is best for pumpkin bread?

You can use an 8×4 or 9×5-inch loaf pan for this bread, either one works.

Can I make pumpkin bread gluten free?

For this recipe you may substitute 1:1 Gluten Free All Purpose Flour (i.e. Bobs Red Mill) in equal amount for the all purpose flour.

How to store pumpkin bread?

Store this loosely covered on the counter for up to 3 days, or in the refrigerator for 4 days.

Can you freeze pumpkin bread?

Yes – freeze it well wrapped in plastic wrap or freeze slices in baggies for easy grab and go!

How do you keep pumpkin bread moist?

Don’t over bake it – that will dry it out. Using brown sugar in the batter will help, as will using the buttermilk to keep it nice and soft.

Love pumpkin recipes? Try these using LIBBY’S®:

Pumpkin Bread Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 11 votes (7 ratings without comment)

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10 Comments

  2. Delicious! So happy to find a recipe with less sugar. I swapped the PB cups for 1c of choc chips and everyone agreed this was the best pumpkin muffin we’ve tried!

    Reply

  3. Can you use coconut sugar in place of granulated or brown sugar for your bread recipes? I understand coconut sugar is low glycemic…so I’ve read.

    Reply