Easy Pumpkin Bread is your golden ticket to fall baking happiness. It’s soft, moist, and made with a whole can of pumpkin (none of that awkward leftover business). The best part? You only need 10 minutes of hands-on time before the oven does the rest. Whether you’re baking for your family, dropping off a loaf for a neighbor, or just trying to keep your sanity on a chilly weekday, this recipe has your back. Keep reading to discover why this is the pumpkin bread recipe you’ll come back to again and again.
Table of Contents
What is Easy Pumpkin Bread?
Easy Pumpkin Bread is a quick bread made with real pumpkin purée, spices, and pantry staples like flour, eggs, and oil. Unlike banana bread, it’s warmly spiced and leans into those classic fall flavors we all know and love. This version skips the complicated steps and calls for a full 15 oz can of pumpkin — no leftovers, no waste. It’s soft, rich in flavor, and the perfect not-too-sweet treat for breakfast, brunch, or dessert. Plus, it smells like a hug when it’s baking.
Reasons to Try Easy Pumpkin Bread
Let’s be honest — fall gets a little pumpkin crazy, but this recipe is worth the hype. First, it’s truly easy. No fancy equipment or culinary degree required. Second, the texture is next-level moist (without being mushy). And third, it’s endlessly customizable — add chocolate chips, chopped nuts, or a streusel topping if you’re feeling fancy. Best of all? It’s picky-eater approved and freezes like a champ. If you’re always chasing recipes that taste homemade but don’t stress you out, this one’s a keeper.
Ingredients Needed to Make Easy Pumpkin Bread
Let’s talk ingredients — because the magic of easy pumpkin bread starts right here. This recipe keeps things wonderfully simple, using classic pantry staples you probably already have. Each ingredient plays a key role in giving the bread that soft texture, rich pumpkin flavor, and just the right amount of cozy spice.
Here’s everything you’ll need:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| All-purpose flour | 1 ¾ cups | The foundation of your loaf. It gives structure while keeping the crumb tender. |
| Pumpkin spice or cinnamon | 1 tablespoon | Adds those warm, comforting fall notes. You can use a spice blend or just cinnamon if that’s what you’ve got. |
| Baking soda | 1 teaspoon | Helps the bread rise and keeps it light. No one wants a dense pumpkin brick. |
| Salt | ½ teaspoon | Balances the sweetness and deepens flavor. |
| Pumpkin purée (not pumpkin pie filling) | 1 (15 oz) can | The star of the show! It adds moisture, flavor, and that golden-orange color. Don’t use pie filling — it’s already sweetened and spiced. |
| Granulated sugar | 1 cup | Gives the bread its classic sweet bite. |
| Brown sugar (packed) | ½ cup | Adds richness, moisture, and a slight caramel flavor that plays beautifully with the pumpkin. |
| Large eggs | 2 | Bind everything together and help the bread rise. Room temperature is best. |
| Vegetable oil | ½ cup | Keeps the loaf ultra-moist without needing butter. You can sub with melted coconut oil or canola. |
| Vanilla extract | 1 tablespoon | Rounds out the flavor with a hint of warmth and sweetness. Use the real stuff if possible! |
Optional Add-Ins:
Want to take your easy pumpkin bread to the next level? Try folding in:
- ½ cup of chocolate chips for a dessert twist
- ⅓ cup chopped walnuts or pecans for crunch
- A sprinkle of cinnamon sugar on top before baking for a lightly crisp top crust
Also, if you’re a fan of versatile fall flavors, don’t miss our Muffins — they use many of the same ingredients and come together just as easily.
Instructions to Make Easy Pumpkin Bread
Alright, let’s bake! Whether you’re making this easy pumpkin bread on a quiet Sunday morning or squeezing it in between Zoom calls and soccer practice, these step-by-step instructions will walk you through it without stress. No stand mixer required, and no confusing steps. Just one bowl, a whisk, and a cozy kitchen.
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 375°F (yes, it’s a little higher than usual — trust the process). Grease a 9×5 inch loaf pan, then line it with parchment paper. Let the paper hang over the long sides like little handles. This makes it super easy to lift the bread out once it’s baked.
👉 Tip: Don’t skip the parchment. It prevents sticking and saves your sanity when it’s time to clean up.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 1¾ cups all-purpose flour
- 1 tablespoon pumpkin spice (or cinnamon)
- 1 teaspoon baking soda
- ½ teaspoon salt
Give it a good stir so everything’s evenly distributed. This ensures you don’t get a big bite of spice in one spot and none in another.
Step 3: Mix the Wet Ingredients
Grab a large mixing bowl — this is where all the magic happens. Add:
- 1 (15 oz) can of pumpkin purée
- 1 cup granulated sugar
- ½ cup packed brown sugar
Whisk these together until smooth and creamy. Then add:
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
Whisk again until everything is fully combined and glossy.
🍂 Pro Tip: This is a great time to sneak a little taste (just no eggs yet, please!). You’ll already smell that cozy pumpkin goodness coming to life.
Step 4: Combine Wet and Dry Mixtures
Now, slowly add the flour mixture into the wet ingredients. Use a spatula or whisk and stir gently until just combined. The key here is not to overmix — you want everything fully incorporated, but don’t beat it like it owes you money.
If you’re adding mix-ins like chocolate chips or nuts, now’s the time to fold them in.
Step 5: Pour into the Pan and Smooth the Top
Pour the batter into your prepared loaf pan. It’ll be thick and luscious — exactly what we want for a rich, moist loaf. Use a spatula to spread it evenly and smooth the top.
Optional but fun: Sprinkle a little cinnamon-sugar on top before baking for a crackly crust.
Step 6: Bake and Tent with Foil
Slide your pan into the oven and bake for 50 to 55 minutes. Around the 30-minute mark, check the top. If it’s getting too brown too fast (every oven is a bit of a wild card), loosely cover it with aluminum foil to prevent overbrowning.
You’ll know your easy pumpkin bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs — not raw batter.
Step 7: Cool, Slice, and Serve
Let the bread cool in the pan for 10 minutes. Then, lift it out using the parchment paper and set it on a wire rack. This keeps the bottom from getting soggy. Let it cool completely if you plan to store it — or slice into it warm if you simply can’t wait (we don’t blame you).
Serve with a pat of butter, a drizzle of maple glaze, or just as-is with your favorite coffee.
What to Serve with Easy Pumpkin Bread
This pumpkin bread pairs beautifully with a cozy latte or a dollop of whipped cream for dessert. For brunch, it’s lovely alongside scrambled eggs or a yogurt parfait. Want to go full Pinterest-board? Serve with a drizzle of maple glaze and a few toasted pecans.
Key Tips for Making Easy Pumpkin Bread
- Use canned pumpkin, not pie filling — the latter has sugar and spices already added, and it’ll mess with the texture and flavor.
- Don’t skip the foil halfway through baking — it keeps the top golden, not scorched.
- Let it cool completely before storing, or it’ll get soggy in the container.
- Want mini loaves? Reduce the bake time to about 25–30 minutes.
Storage and Reheating Tips for Easy Pumpkin Bread
Store leftovers (if you have any!) tightly wrapped at room temperature for up to 4 days. For longer storage, wrap slices in plastic wrap and freeze in a freezer bag — they’ll last up to 3 months. To reheat, microwave a slice for 15-20 seconds or pop it in the toaster oven. Bonus: it tastes even better the next day.
FAQs
Can I make this gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend and make sure your baking soda is certified gluten-free.
Can I use fresh pumpkin instead of canned?
Sure can! Just roast and purée it first — aim for a thick consistency, not watery.
What if I don’t have pumpkin spice?
Mix 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves or allspice.
Can I make muffins instead of a loaf?
Absolutely. Scoop into muffin tins and bake for 18–22 minutes at 375°F.
Final Thoughts
Easy Pumpkin Bread is the recipe that makes you feel like you’ve got your life together — even if dinner was cereal last night. It’s cozy, crave-worthy, and doesn’t demand much from you (unlike some family members we won’t name). Whether you’re a seasoned baker or just trying not to burn the kitchen down, this one’s a no-fail favorite. Try it once, and you’ll find yourself stocking up on canned pumpkin year-round.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
PrintEasy Pumpkin Bread Recipe (Super Moist and Foolproof!)
This super soft, moist pumpkin bread recipe is made with a whole can of pumpkin and is incredibly easy to make with just 10 minutes of work!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ cups all purpose flour
1 tablespoon pumpkin spice (or cinnamon)
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
1 tablespoon vanilla extract
Instructions
1. Preheat oven to 375°F. Grease a 9×5 loaf pan and line with parchment paper (where it hangs over the edges) for easy removal. Set aside.
2. In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.
3. In large bowl, whisk to combine the pumpkin, granulated sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract.
5. Slowly whisk in the flour mixture, until there are no lumps.
6. Pour batter into prepared loaf pan and smooth the top with a spatula.
7. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
8. Around the 30 minute mark, lightly cover the top of the bread with foil to prevent over-browning.
9. Allow to cool for 10 minutes in the baking pan.
10. Remove the bread from the pan by lifting up the sides of the parchment paper.
11. Slice and serve warm, or allow bread to cool completely before storing.
Notes
Make sure to use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
To keep the bread moist, store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can also freeze the bread tightly wrapped for up to 3 months.
