Pumpkin Bread – Moist and flavourful pumpkin bread packed with warm spices and rich pumpkin puree. An easy fall favourite that’s perfect for breakfast or dessert.
Pumpkin bread is the ultimate fall comfort bake!
Soft, moist, and perfectly spiced, it fills your kitchen with the warm aroma of cinnamon, nutmeg, and pumpkin as it bakes.
Each slice is tender and full of cosy autumn flavour, making it just as perfect for breakfast with a hot cup of coffee as it is for an after-dinner treat.
Whether you enjoy it plain or with a smear of butter, this pumpkin bread is a recipe you’ll find yourself coming back to again and again.
Looking for more pumpkin recipes? Check out my Pumpkin Tres Leches Cake, Pumpkin Crinkle Cookies, and my Pumpkin Spice Smoothie.
Why you’ll love it
Ingredients you’ll need
- Plain/all-purpose flour: The base of the bread that provides structure while keeping the crumb tender.
- Baking powder: Helps the bread rise beautifully.
- Ground cinnamon, ginger, nutmeg, and cloves: The star spices that gives the bread its warm, cosy autumn flavour.
- Salt: Balances the sweetness.
- Eggs: Provide structure, richness, and help bind the ingredients together.
- Light brown sugar: Sweetens the bread while adding a hint of molasses for depth of flavour.
- Greek-style yogurt: Keeps the loaf moist and tender.
- Vegetable oil: Adds moisture and ensures a soft, fluffy texture.
- Vanilla extract: Enhances the overall sweetness and brings out the flavours of pumpkin and spice.
- Pumpkin puree: The star of the recipe, giving the bread its rich flavour, moisture, and signature orange hue.
Find the measurements and full recipe below!
How to make
pumpkin bread
To make this pumpkin bread, simply grab a medium mixing bowl and whisk together the flour, baking powder, spices, and salt. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
Add the yogurt, oil, vanilla, and pumpkin, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined – do not overmix.
Pour the batter into the prepared pan and spread out evenly.
Bake for about 65 – 70 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.
Leave to cool completely in the pan on a wire rack before slicing and serving.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Substitutions & variations
- Spices → Use pumpkin pie spice in place of individual spices for convenience.
- Greek yogurt → Swap with sour cream for similar moisture and tang, or plain yogurt if that’s what you have.
- Brown sugar → White sugar works in a pinch, though you’ll lose a little depth. Add 1 tablespoon of molasses to 1 cup white sugar to mimic the flavour.
- Nutty – Fold in ½ to 1 cup of chopped walnuts, pecans, or hazelnuts for crunch.
- Chocolate chip – Add 1 cup of chocolate chips for a rich, sweet twist.
- Streusel-topped – Sprinkle a cinnamon-sugar streusel on top before baking for extra texture.
- Mini loaves or muffins – Bake in mini loaf pans or a muffin tin for quicker, snack-sized treats.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Yes, but make sure it’s well-cooked and blended until smooth. Fresh puree tends to have more moisture, so you may want to drain excess liquid before using.
Mix-ins like chocolate chips, chopped nuts, dried cranberries, or even a swirl of cream cheese filling all work wonderfully.
Insert a toothpick into the centre. It should come out clean or with just a few moist crumbs. Be careful not to overbake, as it can dry out the loaf.
This usually happens if it is underbaked or if too much moisture is in the batter. Be sure to measure your ingredients accurately and bake until fully set in the centre.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
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Originally Published: September, 2017 | Updated: October, 2025
Pumpkin Bread
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) light brown sugar
- 1 cup (240g) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (220g) canned pumpkin puree
Instructions
- Preheat the oven to 180C/160C Fan/350F/Gas 4. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
- Add the yogurt, oil, vanilla, and pumpkin, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined – do not overmix.
- Pour the batter into the prepared pan and spread out evenly.
- Bake for about 65 – 70 minutes, or until a toothpick or cake tester inserted into the centre comes out clean.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been trying multiple recipes for a light, less greasy and less dense pumpkin bread. This one turned out best of all. No greasy fingers after picking up a slice. Light and spongy. Love baking using Greek yogurt, buttermilk & the like.
Hi Marsha, I recently came across your blog on pinterest and I really like your recipes. For the pumpkin bread, I don’t have canned pumpkin at hand. Can I pure a fresh pumpkin instead? Would it give me the same result please ?
Fresh pumpkin puree should be fine! Enjoy 🙂
I tried your recipe, mine came out quite darker but it is soooooo delicious!!!!! Great and easy recipe, thanks!!!!
I’m so glad you enjoyed it!
Marsha, this pumpkin bread looks INCREDIBLE!! Totally the perfect fall treat–for breakfast, an afternoon snack and a special dessert treat (can you tell how much I LOVE pumpkin bread?)! As always, it’s such a treat to see your photography! Hope you’re having an awesome week!
Thanks, Demeter! 😀
Okay, NEEEED this in my life and soon. I am so beyond ready for all the fall treats!
Do you use plain Greek yogurt?
Yes 🙂
Would love to try! I like pumkin bread it’s delicious and yummy. Good recipes. Thanks
Thanks, Robert!