This soft, moist, and tender pumpkin bread recipe is packed with a whole can of pumpkin and the perfect balance of warm spices. It’s incredibly easy to make and ready to go in the oven in just 10 minutes!
![This super soft, moist, and easy Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than Starbucks Pumpkin Loaf! Pumpkin bread sliced and stacked against each other on parchment paper.](https://thenovicechefblog.com/wp-content/uploads/2020/10/Best-Pumpkin-Bread-1.jpeg)
Why You Will Love This Pumpkin Bread Recipe
Is it even fall without pumpkin bread? No, probably not. This pumpkin bread is probably the best you’ll ever have! Here’s why I know you will love it:
- Whole Can Of Pumpkin: This easy pumpkin bread recipe starts with the most important ingredient – one whole can of pumpkin. A lot of recipes only use a partial can, leaving you with leftover pumpkin that you aren’t sure what to do with. You won’t have any leftover pumpkin with this recipe!
- Taste: You will get that perfect, super soft, moist pumpkin bread, with tons of spiced pumpkin flavor every single time with this recipe. Serve it warm with butter, room temperature or even chilled! It’s insanely delicious all three ways!
- Starbucks Copycat: Love the pumpkin loaf at Starbucks? This recipe is a great copycat if you add some pepitas (roasted pumpkin seeds) on top before baking. For the price of one piece of pumpkin loaf at Starbucks, you can bake an entire loaf of it at home!
- Easy: This recipe comes together in just 10 minutes, no mixer required!
- Travels Well & Great For Gifting: This pumpkin bread travels easily and stays delicious for a few days after baking. Making it a great homemade gift to wrap up and bring to neighbors or friends. Who doesn’t love receiving a home baked good?
If you love pumpkin bread, make sure to also check out my recipe for Pumpkin Cream Cheese Bread!
Watch How To Make It
Want to see how to make this best pumpkin bread recipe from start to finish? Here’s a step-by-step video:
![This super soft, moist, and easy Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than Starbucks Pumpkin Loaf! Ingredients in white bowls on a grey background.](https://thenovicechefblog.com/wp-content/uploads/2020/10/Best-Pumpkin-Bread-3.jpeg)
Ingredients
Most ingredients needed are pantry staples. You may only need to grab a can of pumpkin. Scroll to the printable recipe card at the bottom of this post for ingredient amounts and detailed directions.
- All Purpose Flour
- Pumpkin Spice: From the store, or you can make your own (directions below).
- Baking Soda
- Salt
- Pumpkin: You can use Homemade Pumpkin Puree or a 15 oz can of pumpkin. Make sure it is pure pumpkin puree, not pumpkin pie filling.
- Granulated Sugar
- Brown Sugar
- Large Eggs
- Vegetable Oil: You can use canola oil or melted butter if you prefer. I’d avoid olive oil as it can give your bread an odd flavor.
- Vanilla Extract
Pumpkin Spice
You can use pumpkin pie spice or only cinnamon in this recipe. Either way is delicious. If you do not have pumpkin spice on hand, but would like to make it, below is a simple recipe:
DIY Pumpkin Pie Spice
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
- You can double or triple the recipe and save it for any other wonderful fall recipes or even sprinkle it over your morning coffee!
![This super soft, moist, and easy Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than Starbucks Pumpkin Loaf! Pumpkin loaf on a grey and white plate with forks and butter.](https://thenovicechefblog.com/wp-content/uploads/2020/10/Best-Pumpkin-Bread-2.jpeg)
How to Make Pumpkin Bread
Making pumpkin bread is super easy. You just need to measure the ingredients, dump, mix, and bake. Here’s how you do it:
- Prep the oven and pan: Preheat oven 350°F. Grease a 9×5 baking loaf pan and line with parchment paper.
- Mix the dry ingredients: In a medium sized bowl whisk to combine the flour, pumpkin spice, baking soda, and salt until they are well combined. Set the bowl aside.
- Mix the wet ingredients: In a large bowl, whisk the pumpkin, sugar and brown sugar. When they are well combined, beat in the eggs, vegetable oil, and vanilla extract.Â
![This super soft, moist, and easy Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than Starbucks Pumpkin Loaf! A bowl with pumpkin batter with a whisk in it.](https://thenovicechefblog.com/wp-content/uploads/2023/08/Best-Pumpkin-Bread-5-600x900.jpg)
![This super soft, moist, and easy Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than Starbucks Pumpkin Loaf! Pumpkin batter in a loaf pan lined with parchment paper.](https://thenovicechefblog.com/wp-content/uploads/2023/08/Best-Pumpkin-Bread-4-600x900.jpg)
- Bring it all together: Once the eggs and oil are combined, slowly whisk in the flour mixture until there are no lumps.
- Bake: Pour the batter into your prepared loaf pan. Bake for 40 to 45 minutes, until cooked through and a toothpick inserted in the center comes out clean. After about 30 minutes, cover the top of the bread with foil. Covering the top with foil helps to make sure the top does not brown too much.
- Serve: Serve bread warm as desired, or cool completely and store in an airtight container until ready to slice and serve.
![This super soft, moist, and easy Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than Starbucks Pumpkin Loaf! Up close image of pumpkin bread sliced on a piece of parchment paper.](https://thenovicechefblog.com/wp-content/uploads/2020/10/Best-Pumpkin-Bread-6.jpeg)
Tips for Success With This Recipe For Pumpkin Bread
Even though this is a super easy pumpkin bread recipe, it never hurts to have a few tricks up your sleeve. Here’s what I recommend to make sure you bake up the absolute best pumpkin quick bread.
- Pack the brown sugar: Make sure you pack the brown sugar when measuring, this ensures you get the right amount. If you would prefer, you can use all brown sugar in your pumpkin bread, giving it deeper molasses flavor.
- Don’t over-mix: Stir the batter just long enough to remove the lumps and then bake.
- Line With Parchment Paper: I highly recommend greasing your baking pan and then lining it with parchment paper as seen in the photos above. This will help the bread not stick to the pan, but also makes it very easy to lift and remove the bread from the pan.
- Cover with foil: This is a very moist and dense loaf of pumpkin bread, which means it will take a while to cook through. The outside will be done quicker than the center. To prevent the top from over-browning while baking, loosely tent foil over the top of the bread about 30 minutes into the total baking time.
- Add Nuts or Chocolate Chips: You can add up to 1/2 cup of chocolate chips or chopped nuts to the batter before it bakes. Chopped walnuts or pecans are a great addition!
![This super soft, moist, and easy Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than Starbucks Pumpkin Loaf! Two slices of pumpkin bread on a gray plate with butter on top.](https://thenovicechefblog.com/wp-content/uploads/2020/10/Best-Pumpkin-Bread-7.jpeg)
How to Store
Pumpkin bread needs to be kept at room temperature or in the fridge. To store, first let the bread cool completely on a wire rack. After it is completely cool, tightly wrap the bread in plastic wrap or place it in an airtight container. You can then store the bread on your counter for about 4 days, or in the fridge for up to a week.
If you like warm slices of bread, you can slice a piece off and lightly toast it in your toaster oven or a standard toaster. You can also microwave it for 10 seconds!
Can I Freeze This?
Absolutely! You can freeze an entire loaf, or individual slices, for up to 3 months. Allow bread to cool completely, then wrap the entire loaf, or each slice of pumpkin bread, tightly in Saran Wrap. Place the wrapped bread in a freezer friendly ziplock bag and freeze. For best results, let bread thaw in the fridge for up to 24 hours before serving.
More Must Make Pumpkin Recipes
Yield: 8 slices
Best Pumpkin Bread
This super soft, moist Pumpkin Bread recipe is made with a whole can of pumpkin and tastes even better than the Starbucks Pumpkin Loaf. Bonus: it’s incredibly easy to make and ready to go into the oven in just 10 minutes!
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
InstructionsÂ
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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.
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In a medium bowl, whisk together the flour, pumpkin spice, baking soda and salt until well combined. Set aside.
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In large bowl, whisk together the pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
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Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Around the 30 minute mark, light cover the top of the bread with foil, to make sure the top does not brown too much.
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Allow to cool for 10 minutes, then slice and serve if you want to serve it warm. Or allow loaf to cool completely before serving.
Notes
Freeze: You can freeze an entire loaf, or individual slices, for up to 3 months. Allow bread to cool completely, then wrap the entire loaf, or each slice of pumpkin bread, tightly in Saran Wrap. Place the wrapped bread in a freezer friendly ziplock bag and freeze. For best results, let bread thaw in the fridge for up to 24 hours before serving.Â
Line With Parchment Paper: I highly recommend greasing your baking pan and then lining it with parchment paper as seen in the photos above. This will help the bread not stick to the pan, but also makes it very easy to lift and remove the bread from the pan.
Cover with foil: This is a very moist and dense loaf of pumpkin bread, which means it will take a while to cook through. The outside will be done quicker than the center. To prevent the top from over-browning while baking, loosely tent foil over the top of the bread about 30 minutes into the total baking time.
Add Nuts or Chocolate Chips: You can add up to 1/2 cup of chocolate chips or chopped nuts to the batter before it bakes. Chopped walnuts or pecans are a great addition!
Nutrition
Serving: 1slice, Calories: 391kcal, Carbohydrates: 60g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 303mg, Potassium: 71mg, Fiber: 1g, Sugar: 39g, Vitamin A: 81IU, Vitamin C: 0.2mg, Calcium: 27mg, Iron: 2mg
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