My family adores this pumpkin bread! It’s soft, moist and filled with warm spices. Perfect for fall baking, and so good with a cup of coffee or tea!
This Pumpkin Bread is my favorite Fall quick bread
This pumpkin bread is the first thing I bake every fall – it’s kind of a kick off to fall baking in my house! There’s nothing better than the smell of pumpkin pie spice in the kitchen to make you feel all warm and cozy.
This pumpkin bread recipe a bit healthier than most pumpkin bread recipes, but you’d never know it. It’s everything you crave in a pumpkin bread: a moist, soft texture, lots of pumpkin spice flavor, and the perfect amount of sweetness. This bread is spiced with cinnamon, nutmeg, allspice and cloves, and like my Pumpkin Cake, my family cannot get enough of it!
Since this is a quick bread recipe, you won’t need a mixer to make it, just two bowls, a whisk and a spatula. Now let’s bake some pumpkin bread!
Wonderful! So buttery. Soft and moist. I’ll make this again!
Karen
Pumpkin Bread Ingredients
- Butter: For moisture, richness and flavor.
- Honey or Pure Maple Syrup: I love using honey or maple syrup to sweeten pumpkin bread because they add moisture as well as sweetness to the bread.
- Pumpkin Puree: Canned pumpkin works great in this recipe. Be sure to use pumpkin puree, not pumpkin pie filling. You will need 1 cup of pumpkin puree, which is a little over half of a 15 ounce can.
- Eggs: You’ll need 2 large eggs.
- Milk: Use your milk of choice, dairy or nondairy such as almond milk.
- Vanilla: Adds a touch of warm sweetness.
- Flour: I like to make this bread with white whole wheat flour. Unfortunately it’s been more difficult to find white whole wheat flour lately, so I’ve also made this recipe using regular whole wheat flour, all-purpose flour, as well as a combination of the two.
- Baking Soda and Baking Powder: To make the bread rise as it bakes.
- Salt: Brings out all of the flavors.
- Spices: This bread is full of warm spices, made with cinnamon, allspice, nutmeg and cloves.
Find the full recipe with ingredient amounts below.
How to Make Healthy Pumpkin Bread
Combine wet ingredients. Melt the butter. Then whisk together the melted butter, pumpkin and honey (or pure maple syrup). Next, whisk in the eggs, milk and vanilla.
Mix dry ingredients. In another mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves until well combined.
Combine the wet and dry ingredients. Mix with a rubber spatula until just combined, being careful to not overmix. Pour the batter into a greased 9×5-inch loaf pan.
Bake at 350° F for 50-55 minutes, until a tester inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes, then remove it to a wire rack and let it cool completely before slicing and serving. If you slice it while it’s warm, it may crumble a bit.
Recipe Tips
- Use the spoon and level method to measure the flour. Gently spoon the flour into a measuring cup and level it off.
- Mix the dry and wet ingredients together until just combined. Over-mixing after adding the flour can result in dense, tough bread.
- To make this pumpkin bread with 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.
- 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. Check the bread every few minutes once you are near the end of the bake time. I tested this recipe in both a metal and glass loaf pan, and for both types of pan it took close to 55 minutes to bake.
- This recipe uses 1 cup of canned pumpkin. 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.
Recipe Variations
- Add chocolate chips.
- Add chopped walnuts or pecans.
- Add fresh or dried cranberries. Halve fresh cranberries if large.
- Add a streusel topping. Use the walnut-oat streusel from this Apple Bread recipe. Or, for a more indulgent topping, make the topping from this Dutch Apple Pie (I recommend halving the pie topping recipe).
- Use this batter to make muffins. This recipe will make 12 regular sized muffins. Bake muffins for 15-18 minutes, until a tester comes out clean.
How to Store
Store pumpkin bread wrapped airtight at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. You can freeze the uncut loaf or individual slices of bread. Either way, be sure to first wrap tightly in plastic wrap and then seal in an airtight zip-top bag.
More Favorite Pumpkin Recipes
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie
- Pumpkin Pancakes
- Pumpkin Waffles
- Pumpkin Granola
- Pumpkin Baked Oatmeal
Pumpkin Bread
Ingredients
- 6 tablespoons unsalted butter, melted
- 1 cup canned pumpkin puree, not pumpkin pie filling
- ½ cup honey or pure maple syrup
- 2 large eggs
- ¼ cup milk, of choice (dairy, almond, etc.)
- 1 teaspoon vanilla extract
- 1 ½ cups white whole wheat flour, or whole wheat flour or all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 350° F. Spray a 9×5-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 pumpkin and honey (or pure maple syrup). Then whisk in the eggs, milk and vanilla.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves until well combined.
- Add the dry ingredients to the bowl with the wet ingredients. Mix with a rubber spatula until just combined. Do not overmix.
- Pour batter into the prepared pan. Bake for 50-55 minutes, until a tester inserted into the center comes out clean. 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 15 minutes. Remove from pan and cool completely on wire rack before slicing and serving.
Notes
- Store pumpkin bread wrapped airtight at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. You can freeze the uncut loaf or individual slices of bread. Either way, be sure to first let the bread cool completely, then wrap tightly in plastic wrap and then seal in an airtight bag.
- 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, chopped nuts 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.
Hugs
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.
Hi Kristine,
How would you convert this to a gluten free recipe?
Thank you,
Janice
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:
Wet Ingredients
6 tablespoons of EVOO
1/4 cup brown sugar
1 cup pumpkin puree
2 large eggs
1 tsp vanilla extract
Spices
2.5 tsps cinnamon
1.5 tsps nutmeg
Dry Ingredients
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!
Hi Kristine,
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 😃
I think adding Hersheys Cream Cheese chips would be delicious too. Can’t wait to bake this!
This pumpkin bread is delicious. I have been looking for a healthy pumpkin bread recipe, that is flavors and this is it!
Hi Kristine,
I’ve been making this bread since I found your recipe about a year ago.
I always use fresh cooked pumpkin since I can’t find canned pumpkin here is Spain.
I have also used sweet potato instead of the pumpkin, comes out delicious!
I also use white spelt flour, my husband can’t eat wheat gluten!!
Thank-you for your wonderful recipe!
Very tasty. I made 2 loaves. One with honey and one with maple syrup. I substituted olive oil for butter. Both were excellent. The one with maple syrup was slightly lighter in texture.
I have made this a few times. Have to be very careful to sift the dry ingredients properly or it tastes like baking powder & soda.
I use fresh pumpkin that I roast in the oven till it is very soft then mash & add to the other ingredients once it has cooled completely. Works perfectly. And I add sultanas.
Can almond flour be substituted for wheat flour?
Hi Alice,
I have not tested this recipe with almond flour. You may have to make other modifications to the recipe to make it work with almond flour.
This was super easy and delicious! Not too sweet at all. I used raw honey and made it gluten free. Cooked it for around an hour, it needed to be in the oven for a bit longer than suggested. Totally recommend this recipe!
Wow!! Made this bread yesterday. My husband & I are enjoying it so much. Made a double batch. Giving the other one to a friend who is moving. Will definitely make again.
I chose this recipe because it did not use oil or white sugar but maple syrup instead. It turned out pretty good! Not so sweet like most recipes are….
Hi Kristine,
My loaf didn’t really rise. Should I add more baking powder/soda, or is there a chance I overmixed it? The batter did seem thin.
It could be that your baking powder and/or baking soda aren’t very active (especially if it’s been a while since you’ve had them). It sounds like something else might have gone wrong though, since the batter shouldn’t be thin. You can see from the video and process photos in the post that this is more of a thick batter.
This pumpkin bread is delicious!! I’ve tried a bunch of recipes before but this one was spot on in terms of flavors and moistness. A keeper for sure! I added chocolate chips and only baked it for only about 46 minutes since I used a smaller convection oven. It came out perfect!
We replaced the butter with coconut oil and added chocolate chips. It was delicious. Thanks for a great recipe.