Pumpkin Bread – This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn!
Pumpkin Bread Recipe
I’m kick-starting my autumn baking with a classic. A delicious loaf of moist pumpkin bread. The best pumpkin bread I’ve ever had – you’ve got to try it.
I love pumpkin bread. It’s definitely a favourite of mine to make and eat during autumn (any time of the year, really!). This loaf is incredibly moist from the pumpkin, vegetable oil, and the Greek-style yogurt, and it’s super easy to whip up!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.
Plain/all-purpose flour
Baking powder
Ground cinnamon, ginger, nutmeg, and cloves
Salt
Large eggs
Light brown sugar
Greek-style yogurt
Vegetable oil
Vanilla extract
Canned pumpkin puree
How to make Pumpkin Bread
To make this pumpkin loaf, simply grab 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 60 – 65 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.
This Pumpkin Bread is:
- super quick and easy to throw together
- incredibly moist and fluffy
- loaded with warm, comforting flavours
- the most perfect loaf to enjoy in autumn/fall
How long will this pumpkin bread last? This bread will stay fresh covered tightly at room temperature for up to 3 – 4 days, or in the fridge for up to 1 week.
Can I freeze pumpkin bread? Yes! Pumpkin bread freezes well for up to 3 months. Thaw overnight in the fridge.
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!
Make these scrumptious bread recipes next!
- Cheesecake Stuffed Chocolate Banana Bread
- Apple Cinnamon Bread
- Chocolate Marble Bread
- Peanut Butter Banana Bread
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Originally Published: September, 2017 | Updated: February, 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 60 – 65 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!