This easy Pumpkin Bread is generously spiced and has a soft and tender crumb. This is the best moist pumpkin bread recipe, and it is so quick to make using just one bowl!
Meet my all-time favorite pumpkin bread recipe. It’s secretly a healthy pumpkin bread. Secretly, because you’d never know it… this bread is moist and sweet, with the best pumpkin spice flavor.
Baking pumpkin bread from scratch is much easier than you might think. This bread is a quick bread, which means that no yeast or rising time is required. If you want pumpkin chocolate chip bread, you can add chocolate chips to this pumpkin bread batter. Or try my delicious chocolate chip pumpkin muffins.
Why You’ll Love this Healthy Pumpkin Bread
- This healthy pumpkin bread is made with wholesome ingredients, but it’s so scrumptious you’d never guess it’s healthy!
- This pumpkin loaf is incredibly moist and flavorful, made with fall spices, including cinnamon, nutmeg and cloves.
- You can make this pumpkin bread recipe with canned pumpkin or make this pumpkin bread with fresh pumpkin puree.
- The batter is quick and easy to mix up with just one bowl, a whisk and a spatula. No mixer required.
How to Make Moist Pumpkin Bread
There are a few secrets to making the best pumpkin bread that is moist, not dry:
- Butter (or oil) is a key ingredient for moist pumpkin bread. I prefer to use butter because of the flavor, but you can substitute coconut oil, olive oil or vegetable oil.
- Whisk in the flour until it is just combined. Over-mixing after adding the flour can result in dense, tough bread.
- Don’t over-bake your bread. Pumpkin bread is done when a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached, but not gooey. You can tent the loaf with foil part-way through baking to prevent the top from over-browning.
- This recipe uses honey or pure maple syrup instead of granulated or brown sugar for sweetener. These unrefined liquid sweeteners add moisture to the bread.
- Finally, baking with pumpkin puree naturally leads to moist baked goods because of the moisture in the pumpkin.
How to Make Pumpkin Bread
You can make the best pumpkin bread in just a few simple steps:
- Melt the butter: I like to melt the butter using my microwave, in the same large bowl that I’ll use to mix up the batter. You can also melt the butter in a pan on the stove and then transfer it to a mixing bowl.
- Combine the wet ingredients: To the bowl with the melted butter, add honey (or pure maple syrup), pumpkin puree, eggs, milk and vanilla. Whisk to combine the wet ingredients.
- Add baking soda, baking powder and salt: You’ll want to whisk well after adding these to the wet ingredients. You don’t want any clumps of baking soda, baking powder or salt in your bread.
- Whisk in the spices: This pumpkin bread is spiced with cinnamon, allspice, nutmeg and cloves. If you prefer, you can substitute 1 tablespoon of store-bought or homemade pumpkin pie spice for the individual spices.
- Mix in flour: Add the flour to the bowl and mix it in using a rubber spatula. Mix just until you no longer see streaks of flour in the batter.
- Bake: Pour the batter into a greased 9×5-inch loaf pan. Bake at 350° F for 40-55 minutes, until a tester inserted into the center of the loaf comes out with just a few moist crumbs attached.
- Cool: Let the pumpkin bread cool in the pan for about 10 minutes and then remove it to a wire rack to finish cooling. I recommend letting the bread cool for at least 30 minutes before slicing or it may crumble a bit when sliced. I know… I can’t resist a taste of homemade pumpkin bread warm from the oven either! 😉
This pumpkin bread is absolutely irresistible with a cup of coffee or tea. Almost as good as a slice of my homemade pumpkin pie recipe. Also get your pumpkin fix with these easy pumpkin recipes: pumpkin pancakes, pumpkin waffles, pumpkin granola, pumpkin coffee cake muffins and pumpkin baked oatmeal.
Baking Tips for the Best Pumpkin Bread:
- If you use fresh homemade pumpkin puree, remove some of the excess moisture by placing the puree in a strainer lined with paper towels or cheesecloth. This step is not necessary if using canned pumpkin.
- This healthy pumpkin bread is 100% whole grain but still light and tender because it’s made with white whole wheat flour. The white whole wheat flour has a milder flavor than regular whole wheat. It’s a staple in my kitchen! You can substitute all purpose flour if you prefer.
- For bread with the best texture, be careful not to over-bake or under-bake. It’s done when a toothpick inserted into the center of the loaf comes out clean, or with just a few moist crumbs attached. Check the bread every few minutes once you are near the end of the bake time.
- I used a glass loaf pan to bake this bread. If you use a metal pan, it may take a few extra minutes to bake.
- You can also use this recipe to make muffins. Directions are included in the recipe card below.
- Once the bread is completely cool, you can freeze the uncut loaf or individual slices. Either way, be sure to first wrap tightly in plastic wrap and then seal in an airtight bag. Pumpkin bread can be stored, wrapped tightly, on the counter or in the refrigerator for up to 3 days.
More Quick Bread Recipes:
- 6 tablespoons unsalted butter, melted (may sub coconut oil, olive oil or vegetable oil)
- ½ cup honey or pure maple syrup
- 1 cup pure canned pumpkin puree, not pumpkin pie filling
- 2 large eggs
- ¼ cup milk, of choice (dairy, almond, etc.)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups white whole wheat flour, or all purpose flour
- Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.
- Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the honey (or pure maple syrup) and pumpkin, followed by the eggs, milk and vanilla.
- Sprinkle in the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice, nutmeg, and cloves, and whisk until well combined.
- Add the flour and mix with a rubber spatula until just combined. Do not overmix.
- Pour batter into the prepared pan. Bake for 40-55 minutes, until a tester inserted into the center comes out just clean. Check the bread starting at about 35 minutes and cover it loosely with foil if the top is browning too quickly. For bread that is baked through but not dry, be careful not to over- or under-bake.
- Let cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on wire rack before slicing and serving.
- Bread will keep at room temperature for 3 days or in the freezer for up to 3 months. Cool completely, wrap tightly in plastic and then place in a zip-top bag and freeze.
- Instead of a loaf, you can make this recipe as 12 regular-size muffins. Spray muffin tin with cooking spray (or use muffin liners). Muffins will take 15-18 minutes to bake.
- You can double this recipe to make two loaves of pumpkin bread. Since one 15 ounce can of pumpkin puree will give you about 1 3/4 cups of pumpkin, you can add 1/4 cup of applesauce or mashed banana to reach 2 cups of puree.
- You can add chocolate chips or fresh or dried cranberries to the batter.
Looks so perfect, Kristine! My son just requested a loaf of pumpkin bread over the weekend, so it’s on “my list” of things to make this week. Your version sounds delicious (and easy)!
Thank you, Blair! I want to make another loaf. 🙂
May you and your new born (and of course, your family) be blessed Kristine.
You are a luvly lady and thanks for your time and recipes.
Ooh, this sounds divine! I know what I’m baking this weekend – and the recipe looks simple, so thanks for that!
I just moved into a new home and decided I need to make this so my new house can smell amazing. I love the smell of baked goods and even better if they are a little healthier than average. After starting I realized I have nothing to measure with so I eyeballed it. Hope it turns out! It’s on the oven now. Thanks for sharing your recipe. I can not wait to try it.
Hi Nichole, Congratulations on your new home! I hope you love the pumpkin bread!
I made three loaves of this pumpkin bread this weekend, two to give away and one for us. I love how tender and moist it is and packed with flavor!
I’m so happy that you like it, Kathleen! I made a loaf last week. 🙂
Delicious! I made these in a mini-loaf pan with a few walnuts, using fresh pumpkin puree cooked in the popular pressure cooker. Your spices are spot on, and I used Organic Maple Syrup as the sweetener. My husband does not like anything that resembles cake and he even gave these a two thumbs up!
I’m happy to hear that you enjoyed this!
What is the measurements of the pumpkin, not using canned…a cup, two?
The amount of pumpkin is the same whether you use canned or homemade, 1 cup of pumpkin for this recipe.
How would you convert this to a gluten free recipe?
I would try using a gluten free 1 to 1 baking flour such as the one made by Bob’s Red Mill, instead of the whole wheat flour.
What size pan do you use?
A 9×5-inch loaf pan.
tried this recipe and it was soooo good. I used 1/4 cup honey instead of half and I also used 1/2 cup of chick pea flour and 1 cup of all purpose flour and it was still perfect! thanks for the recipe
Great recipe. I wanted banana bread, but was out of bananas and I knew I had pumpkin in the pantry. All the ingredients were already on hand, which makes the recipe a keeper. The spices were just right and it was an easy one bowl recipe. It came out nice and moist. I used real maple syrup and it turned out wonderful. Definitely a recipe I will add to my collection. Thank you!
Can I use regular whole wheat flour?
Yes, it will have a heartier texture and more whole wheat flavor.
This recipe turned out delicious, and was super easy! I realized once I started that I was a bit short of honey, so I replaced the missing measurement with molasses, and it added an extra layer of flavor to the finished loaf.
Hi Kristine! I just made this recipe into muffins and they are DELICIOUS! Thank you for sharing this 🙂
First time making pumpkin bread and it was an absolute success thanks to your recipe. Light, fluffy, moist, but just tender enough to be cakey/bready and perfectly delicious. A true treat for the likings of everyone in the household. I did change up the recipe a little bit and thought I would share for those that are looking for some substitutes:
6 tablespoons of EVOO
1/4 cup brown sugar
1 cup pumpkin puree
2 large eggs
1 tsp vanilla extract
2.5 tsps cinnamon
1.5 tsps nutmeg
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse salt
1.5 cups four (I use @barilla tipo 00)
Wonderful! So buttery. Soft and moist. I’ll make this again!
If I use Oil instead of butter, how much oil should I use.
You should use the same amount as you would use of butter, 6 tablespoons. 1/4 cup equals 4 tablespoons so you can use 1/4 cup plus 2 tablespoons of oil.
I made this for my family and they loved it! Is there a good replacement for the eggs, I’m hoping to make this vegan! Thank you!
I think that flax eggs would work well in this recipe.
The key to moist loaf bread is to let it air cool for 2 hours then wrap tightly in plastic wrap for solid 24 hours before cutting. You will find the bread is always moist and not crumbly this way. I am a 57 year old cook, cooking for more than 47 years, and Betty Crocker gave this tip about 50 years ago. It still works today on every loaf I bake.
Delicious!!! Made some addition and subtractions as I have osteoarthritis in my hands and thought maybe this would help someone else…
-Extra Virgin Olive Oil which is a healthy fat
-1/4 cup Pure Date Syrup andy 1/4 cup Honey
-Good Karma Unsweetened Flax Milk
-Mortons Salt Substitute
-Pumpkin Pie Spice bc I love it
-About 3/4 cup Dark Chocolate Chips
35 minutes and it was done. Put some Target’s Good & Gather zero sodium, 1g sugar, 1.5g Almond Butter. on top and absolutely delicious.
I’m looking forward to trying this healthy version. I just got a new bundt pan. Can I make it it that? Thnkas
It is best to bake this bread in a loaf pan, as directed in the recipe. It might not bake through properly in a bundt pan.
Oh my goodness! I used some leftover pumpkin I had from making pumpkin pie. This loaf is delicious! Moist and flavourful. I actually topped it with a little espresso buttercream frosting. Not necessary, but devine. Thanks for sharing.
Just finished off two slices and am trying to exercise self control while my picky two-year old is devouring his share. A great recipe that is not super sweet. I prefer to save the sweet stuff for actual desserts, like cakes. Other pumpkin recipes turn out too gummy, but this recipe produced a loaf that rose nicely while still maintaining a moist crumb. Will be making again!
Do you have any suggestions for a sweetener substitute? Trying to make it a bit more diabetic friendly. I saw a reviewer used brown sugar, perhaps a Splenda or Stevia substitute?
Hi Diane, I haven’t tried this recipe with a sweetener substitute, but if you give it a try let me know how it turns out!
First, I’m not super experienced baking. I did not use water but I did use eggs, it came out nice and the taste is great but it falls apart quickly, is that because of the eggs?
I will try this again and with Stevia. I added about 2 cups of walnuts (whole and pieces), we liked it
Hi Donna, I’m happy to hear that you are enjoying the flavor of this bread! The recipe does not call for adding any water. The eggs help to bind the bread together and will not make it fall apart. You should use 2 eggs as directed in the recipe. If you slice the bread before it cools completely, that can make it fall apart. The whole walnuts could also make it fall apart some when slicing. I’d recommend adding chopped nuts only, and maybe a little less than 2 cups. 🙂
I’ve just made my 4th loaf in 5 days. 🙂 Using up our Halloween pumpkins. And it’s delish!
– First one I added walnuts. It was very good. Moist and flavourful.
– Second and third I added chopped dates and walnuts. Didn’t have allspice so I doubled the cinnamon. Very good.
– Fourth (currently in the oven) I added walnuts and chocolate chips
I made this yesterday for a visit with friends. It was so delicious!!!!! Making it again for a family dinner tonight. I’m going to add dark chocolate chips to it. How many would you recommend I add? 1/2 cup? Or 1 full cup? Would that be to much? And would it need to cook more?
Thanks I love your recipes
I’m so glad you’re enjoying the recipe! I’d recommend between 3/4 to 1 cup, depending on how chocolatey you want it to be. The bake time will be the same.
Great bread! Not too sweet but plenty of flavor. Plus it made my house smell of pumpkin pie! Yum 😃