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Pumpkin Bread

byMarsha published: updated:
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5 from 2 votes

Pumpkin Bread – Moist, soft, and perfectly spiced, this easy pumpkin bread is packed with pumpkin flavour and cosy autumn spices. Perfect for breakfast, snacking, or dessert.

Pumpkin Bread

Pumpkin bread is the ultimate cosy autumn bake. Soft, moist, and perfectly spiced, it’s packed with pumpkin flavour and comes together with simple ingredients.

Perfect for breakfast, snacking, or an afternoon coffee break, this easy pumpkin bread is a recipe you’ll want to bake all season long.

Looking for more pumpkin recipes? Check out my Pumpkin Tres Leches Cake, Pumpkin Crinkle Cookies, and my Pumpkin Spice Smoothie.

Pumpkin Bread

Ingredient highlights

  • Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling. Fresh puree works too if well-drained.
  • Greek-style yogurt: Keeps the loaf soft and moist. Sour cream works as a substitute.
  • Light brown sugar: Adds warmth and a subtle caramel flavour that pairs perfectly with pumpkin.
  • Spices: You can swap the individual spices for pumpkin pie spice if preferred.

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.

Pumpkin Bread

Recipe FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure it is well-drained before using, as fresh pumpkin puree usually contains more moisture.

How do I know when pumpkin bread is fully baked?

Insert a toothpick into the centre of the loaf. It should come out clean or with a few moist crumbs.

Why is my pumpkin bread dense or gummy?

This usually happens if the loaf is underbaked or the batter was overmixed. Be sure to bake until fully set in the centre.

Can I add chocolate chips or nuts?

Absolutely. Chocolate chips, chopped nuts, or dried cranberries all work well in this recipe.

Did You Make This Recipe?

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Pumpkin Bread

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Pumpkin Bread
Simply Bake

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.
Author: Marsha
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Yields: 10 – 12 slices

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

Pumpkin bread stays fresh covered tightly at room temperature for up to 3 – 4 days, or in the fridge for up to 1 week. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:

Serving: 1 slice Calories: 281 kcal Carbohydrates: 37 g Protein: 5 g Fat: 12 g Saturated Fat: 1 g Cholesterol: 31 mg Fiber: 2 g Sugar: 13 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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12 Comments

  1. 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.

    Reply

  2. 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 ?

    Reply

  3. I tried your recipe, mine came out quite darker but it is soooooo delicious!!!!! Great and easy recipe, thanks!!!!

    Reply

  4. 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!

    Reply