Updated December 18, 2025

Why would I share a pumpkin bread recipe when millions are already out there? I’ve made many of those pumpkin bread recipes. This one which I’ve adapted over the years, is my favorite.

One more pumpkin bread recipe can’t hurt, especially this recipe for two loaves of delicious, full-of-flavor, moist, spiced pumpkin bread.

Two loaves of spiced pumpkin bread in metal baking pans resting on a cooling rack.

Why You’ll Love This Pumpkin Bread Recipe

Some quick breads are too sweet for me, too dry, or not flavorful enough. This recipe takes care of all these issues, and what you get is a not-too-sweet, moist, flavorful loaf (actually two loaves) of spiced pumpkin bread!

This spiced pumpkin bread tastes even better on the second and third days, if there’s any left! I often freeze one of the two loaves. During the holidays, I like to make this pumpkin spice bread recipe using small loaf pans and give friends four little loaves.

If you enjoy baking, you’ll also love my recipe for Oatmeal Craisin Cookies, Molasses Spice Cookies, and Carmelitas.

Eight bowls containing ingredients to make spiced pumpkin bread. One open can of pumpkin puree and once glass measuring cup containing canola oil. All on a maple cutting board.

Key Ingredients

All-purpose flour: I tend to use King Arthur flour, but any brand works! I do like to use unbleached flour because the bleaching flour can change the taste slightly.
Baking powder: Double check that your baking powder hasn’t expired. If it’s expired, the pumpkin bread won’t rise the way it’s supposed to.
Baking soda works along with the baking powder to help the pumpkin bread rise. It also works along with the acidic ingredients (like the canned pumpkin purée and the brown sugar) to create tiny bubbles that make the spiced pumpkin bread tender.
Salt: I use Morton’s Iodized salt for baking because it’s what I’ve always used. A little salt makes a difference in enhancing flavors of any recipe.
Ground cinnamon, nutmeg, and cloves are classic fall spices that are a must in any pumpkin bread recipe.
Large eggs: Eggs help give the pumpkin bread structure and make it tender.
Canola oil: I don’t recommend substituting olive oil in this recipe. Canola oil is flavorless and olive oil isn’t, so the pumpkin bread will taste very different if you use olive oil.
Canned pumpkin purée: I tend to use Libby’s brand 100% pumpkin purée because it’s the brand I know. But any brand works.
Water helps thin the batter a bit and make sure it stays nice and moist.
Vanilla extract adds a little additional depth of flavor. My favorite brand is Nielson-Massey Madagascar Bourbon Pure Vanilla Extract. It’s the brand I’ve used since I baked professionally. I’ve tried others since then and I always go back to it.

Step-By-Step Instructions to Make Spiced Pumpkin Bread

Eggs, sugar and canola oil for a spiced pumpkin bread recipe. There are also clear glass bowls containing the dry ingredients along with an open can of pumpkin puree.

1. In a large bowl, whisk together canola oil, granulated sugar, and eggs.

2. Add the canned pumpkin purèe to the oil, sugar, and egg mixture.

A glass bowl containing the dry ingredients for spiced pumpkin bread. The ingredients are being whisked with a metal whisk. There is also a glass bowl containing the wet ingredients for the spiced pumpkin bread.

3. In a separate bowl, gently whisk together the dry ingredients.

4. Add the dry ingredients to the wet ingredients and stir to combine.

Breakfast and Snack Ideas for Spiced Pumpkin Bread

I love having pumpkin bread for breakfast or a snack. A simple slice of this pumpkin bread is satisfying on its own. That said, here are a few more ways to serve this delicious pumpkin bread:

Toasted and topped with whipped cream cheese
Toasted and topped with salted butter and a sprinkle of cinnamon sugar
What says fall more than a slice of warm, spiced pumpkin bread alongside a mug of hot apple cider?
Toasted and topped with almond butter (or sunflower butter) and a drizzle of maple syrup
Served this homemade pumpkin bread with a side of maple yogurt and toasted pecans
Top a slice of this spiced pumpkin bread with nut butter (or sunflower butter) and thinly sliced apples
Leftover spiced pumpkin bread (or any quick bread) works well in bread pudding

Expert Tips From a Registered Dietitian

If your picky eater doesn’t eat veggies or you’re struggling with getting kids to eat vegetables, offering this spiced pumpkin bread provides another way to offer veggies.
Is pumpkin bread healthy?

As a registered dietitian, I can say with confidence that pumpkin bread is healthy! Unfortunately, sweets are often demonized. But sugar isn’t bad as we explain in our Let’s Talk Sugar post. It’s the language around sugar that’s harmful.

This pumpkin bread recipe contains fat (canola oil), carbohydrates (sugar, flour), protein (flour, eggs), and plenty of vitamins and minerals. For example, pumpkin contains vitamins A and C, potassium, iron, fiber.

How to Store Pumpkin Bread

Store your pumpkin bread in at room temperature in a zip top storage bag or wrapped well in a few layers of plastic wrap. It should be fine stored that way for up to 5 days.
Can I freeze pumpkin bread? Since this pumpkin bread recipe makes two loaves, I often freeze one. To freeze this spiced pumpkin bread, place it in a zip top freezer bag. You can also wrap it in a few layers of plastic wrap and then wrap it in aluminum foil.
To thaw pumpkin bread place the wrapped loaf of spiced pumpkin bread on the counter and allow it to come to room temperature.