There’s no better way to ring in the Fall season like a loaf of pumpkin bread fresh out of the oven. This easy pumpkin bread recipe makes two big loaves, which means you can keep one for yourself and share the other with a friend, neighbor, or anyone who loves pumpkin baked goods.
This bread is soft, moist, full of warm fall spices, and finished with crunchy pumpkin seeds on top for that bakery-style touch. It’s perfect with a cup of coffee or tea, and it makes your kitchen smell AMAZING while it bakes.
Why You’ll Love This Pumpkin Bread
- Yields 2 loaves – bake once, enjoy twice!
- Moist and flavorful – pumpkin puree keeps the crumb soft and tender.
- Perfectly spiced – cinnamon and nutmeg balance sweetness with warmth.
- Bakery-style topping – pumpkin seeds add crunch and texture
- Freezer-friendly – wrap one loaf tightly to defrost and enjoy later, or pre-slice and wrap individual slices before freezing. Anytime the craving hits, simply unwrap and warm up a slice (this also makes for automatic portion control).
Ingredients You’ll Need
Here’s what goes into this pumpkin bread recipe (full measurements below):
- All-purpose flour – the base of the loaf.
- Sugar + brown sugar – a mix for sweetness and depth, thanks to the molasses in brown sugar. Dark or light brown sugar works for this recipe.
- Pumpkin puree – not pumpkin pie filling; pure pumpkin keeps the bread moist.
- Eggs – for structure.
- Canola oil (or other neutral oil) – adds moisture without overpowering flavor.
- Vanilla extract – for extra warmth.
- Baking soda & baking powder – to help the bread rise.
- Salt – balances sweetness.
- Cinnamon & nutmeg – classic pumpkin bread spices. Feel free to play around with the spices according to your preference. Additional spices you can try include all-spice, ginger, and cloves. You can also use pumpkin pie spice which usually includes a combination of all of the above.
- Pumpkin seeds – sprinkled on top for crunch and a delightful texture.
Equipment
- (2) 9×5 loaf pans
- Parchment paper
- 1 medium bowl
- 1 large bowl
- Whisk
- Rubber spatula
- Cooling rack
How to Make Pumpkin Bread
Follow these step-by-step instructions for the best pumpkin bread:
Preheat oven
Set to 350°F. Line two loaf pans with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Mix wet ingredients
In a large bowl, combine pumpkin puree, eggs, sugar, brown sugar, oil, and vanilla extract. Mix until creamy.
This can be done in a stand mixer or in a regular bowl. Be sure the bowl is large enough to hold all the wet ingredients plus the dry.
Combine
Slowly add dry ingredients into wet, mixing gently until just combined. Do not overmix.
Divide batter
Evenly distribute between the two prepared loaf pans.
Top with pumpkin seeds
Sprinkle generously over each loaf.
Bake
55 minutes to 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Cool & slice
Remove from pans and let cool on a wire rack for about 20 minutes before slicing.
Tips for Success
- Don’t overmix – stir until just combined for a tender crumb.
- Check early – ovens vary, so start testing at 50 minutes.
- Cool completely – slicing too soon can make the bread gummy.
- Freeze one loaf – wrap tightly in plastic wrap + foil; freeze up to 3 months.
FAQ
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices — stick with pure pumpkin puree.
Can I add mix-ins?
Yes! Chocolate chips, walnuts, or cranberries all work well in this base recipe.
You can also make a cream cheese filling to add to the center of the loaf.
How do I store pumpkin bread?
Keep at room temperature in an airtight container for up to 4 days, or refrigerate for a week.
Pumpkin Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 1.5 cups sugar
- 1.5 cups brown sugar
- 15 oz pumpkin puree
- 3 large eggs
- ¾ cup canola oil or neutral oil
- ½ tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ cup pumpkin seeds
Instructions
- Preheat oven to 350°F. Line two 9x5 loaf pans with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, combine pumpkin puree, eggs, sugar, brown sugar, oil, and vanilla. Mix until creamy.
- Slowly mix dry ingredients into wet until just combined. Do not overmix.
- Divide batter evenly into loaf pans.
- Sprinkle tops with pumpkin seeds.
- Bake 55–60 minutes, or until a toothpick comes out clean.
- Cool on a wire rack for 20 minutes before slicing.
