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+ servings
sliced pumpkin bread with powdered sugar on top.
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5 from 10 votes

Easy Pumpkin Bread

Making my Easy Pumpkin Bread Recipe is so simple and fast and it tastes amazing with a cinnamon sugar crust on top!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 313kcal
Author: Dorothy Kern
Cost: $8



  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • cup (79ml) vegetable oil
  • 1 cup (244g) LIBBY'S® 100% Pumpkin Puree
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • cup (79ml) buttermilk
  • 2 cups (248g) all-purpose flour


  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon


  • Preheat oven to 350°F. Spray a 9x5-inch or 8x4-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.



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.


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