Easy Pumpkin Bread is the best fall bread for a cozy evening. This recipe is super moist and fluffy, my family is obsessed with it! You'll love making this simple bread packed with all the right pumpkin spice flavors.
Why This Recipe is the Best
After trying pumpkin breads from Starbucks, Trader Joe’s, and everywhere in between, we created a version that checks all the boxes—old-fashioned, easy, and incredibly delicious.
This fall favorite is perfect for Halloween and Thanksgiving. What really sets it apart is the moist texture, thanks to the use of sour milk or buttermilk and oil instead of butter. Every slice is tender, flavorful, and totally crave-worthy.
This fall season, you have to try some of our favorite fall recipes. You'll love our Pumpkin Coffee Cake, Pumpkin Coffee Cake, Pumpkin Cookies, and Pumpkin Snickerdoodles.
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Key Ingredients
We tried hard to make the best Pumpkin Bread recipe you've ever had! It's near perfection and delicious.
- Spices- You can't have pumpkin bread without cinnamon and pumpkin spice. It tastes amazing and also makes your house smell amazing.
- Pumpkin- Make sure to use Libby's Pumpkin Puree and not Pumpkin Pie Filling.
- Oil- Instead of butter, use oil like vegetable, canola, or avocado oil to help get a moist bread.
- Sour Milk- This is our secret ingredient to the best pumpkin bread you've ever had! Use either sour milk or buttermilk. You'll also have to try our Banana Bread recipe, it uses sour milk as well!
How to Make Pumpkin Bread
This is a super simple bread recipe. Follow our step-by-step instructions for the best results.
- In a small mixing bowl, whisk together the dry ingredients: flour, cinnamon, pumpkin spice, salt, baking powder, and baking soda. Set to the side.
- In a medium-sized mixing bowl, whisk together the wet ingredients: pumpkin, white sugar, brown sugar, oil, buttermilk, and vanilla extract. Pour the dry mixture on top of the wet mixture.
- Use a spatula and fold until combined. Make sure there are no pockets of the flour mixture.
- Place pumpkin batter in a prepared loaf pan and bake 30-35 minutes until an inserted toothpick comes out clean.
Hint: To make your own sour milk, simply add lemon juice and vinegar to any percentage of milk. See the recipe card for exact measurements.
Top tip
For the softest bread make sure not to overmix the ingredients! Slowly fold the wet and dry ingredients together until they are just mixed.
Recipe
Easy Pumpkin Bread
Ingredients
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup cooking oil I used avocado
- ¼ cup buttermilk or sour milk see Note 1 below to make at home
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a 9x5 loaf pan. Make buttermilk/ sour milk if making homemade, and set to the side.
- In a small mixing bowl, whisk together the flour, cinnamon, pumpkin spice, salt, baking powder and baking soda. Set to the side.
- In a medium sized mixing bowl whisk together the pumpkin, white sugar, brown sugar, oil, buttermilk and vanilla extract. Whisk until really well combined. Pour dry mixture on top of wet mixture and use a spatula to fold to combine. Fold only until no white specks remain. Be careful not to over mix! See photos above for a visual.
- Place pumpkin batter in prepared loaf pan and bake 30-35 minutes until and inserted toothpick comes out clean or with a few moist crumbs. Return to the oven until done if there is any batter on your toothpick.
Notes
- I like my buttermilk a little more sour. In a ¼ cup measuring cup, measure in 2 teaspoons vinegar or lemon juice, then fill the rest of the way with milk. Make this first then let sit for at least 5 minutes before using. This works best with 1%, 2% or whole, but skim will do in a pinch.
- If making in an 8x4 pan, reduce heat to 325° F and bake for 45-55 minutes until and inserted toothpick comes out clean or with a few moist crumbs.
- We absolutely love this recipe with chocolate chips. After folding in the dry ingredients, but while there are still streaks of flour, add the chocolate chips and continue folding until no white streaks remain. We prefer semi-sweet chocolate chips, but you can use whatever you like best.
- For the softest, fluffiest pumpkin bread, make sure you do not over mix when you add in the dry ingredients. Go slowly and use a folding motion to get the best results and stop as soon as the flour streaks are gone!
Nutrition
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Substitutions and Variations
Try some of our favorite substitutions and variations for different fun flavors!
- With cream cheese frosting- My family loves this bread topped with cream cheese frosting! Use the frosting recipe from our Pumpkin Bars.
- Chocolate- For a chocolate pumpkin bread, substitute ½ cup flour for cocoa powder and add 1 c. choc chips.
- Low sugar- This is already a low sugar recipe, but you can always decrease the granulated and brown sugar down to ¼ cup.
- With streusel topping- We have the best streusel for pumpkin desserts! Check out the instructions on our Pumpkin Coffee Cake to top this tasty bread with.
- Mini- You can make this in mini pans! It will make about 3 mini loaves!
- Glaze- Mix maple syrup and powdered sugar together to make a yummy glaze for the bread! Drizzle on top right before serving.
- Chocolate chip- If Pumpkin Chocolate chip bread is your jam, add 1 cup of semi-sweet chocolate chips.
- Cranberry- Add a sweet and fruity taste by adding 1 cup craisins to the batter.
How to Store Pumpkin Bread
Store at room temperature in an airtight container for 3-4 days. If you store pumpkin bread in the refrigerator, it can last for up to a week. Wrap it tightly in plastic wrap, or place it in an airtight container to prevent it from drying out. Warm a slice in the microwave to get that out of the oven taste.
You can freeze pumpkin bread! Wrap it tightly in plastic wrap, then again in aluminum foil, or place it in a heavy-duty freezer bag. It can last for up to 2-3 months in the freezer. When you’re ready to enjoy it, let it thaw at room temperature or warm it in the oven.
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