This easy pumpkin bread features a tender, moist crumb and cozy pumpkin pie spice in every bite. Made with simple ingredients and tested to perfection, it’s a reliable and delicious fall favorite.
I tested this pumpkin bread again and again until I finally nailed it — and this one is it. The crumb is unbelievably moist, tender, and perfectly spiced, with pumpkin pie spice woven through every bite, making it taste like pure fall comfort.
There’s something magical about the way it fills your kitchen with that warm cinnamon-clove scent while it bakes. The pumpkin purée keeps the loaf soft and rich without feeling heavy, and the flavor is cozy but balanced — sweet, warmly spiced, and deeply pumpkin-forward. It’s foolproof, family-approved, perfect with coffee, and exactly the kind of bake that makes autumn feel official.
Fresh pumpkin or canned pumpkin
I use canned pumpkin because it’s a convenient, reliable option. Most canned varieties are 100% pumpkin, making it a great choice for consistent flavor and texture. Plus, it saves you time in the kitchen, which is always a bonus. If you prefer to use fresh pumpkin to make a homemade pumpkin puree, you totally can! Opt for a small baking pumpkin. Look for labels like “sugar pumpkin” or “pie pumpkin,” as these have a sweeter, richer flavor compared to larger pumpkins meant for carving. Just be sure to purée it well and drain any excess liquid to achieve a consistency similar to canned pumpkin.
How do I store leftover pumpkin bread?
Leftover pumpkin bread can be stored in a resealable bag at room temperature for 3 days before it starts to get a little dry.
Can I freeze pumpkin bread?
You can! I like to cut my slices in advance so I can take out just what I want to enjoy, but you can also freeze the entire loaf. Wrap the slices or the loaf in parchment paper, and then place it in a freezer-proof bag or container. When you’re ready to enjoy, thaw it out to room temperature or heat it briefly in the toaster or oven for that just-baked feeling.
Can I add mix-ins to my pumpkin bread?
You can! My top picks are dried fruit or nuts, such as cranberries, raisins, pecans, or walnuts.
Pumpkin Bread with Cinnamon Sugar Topping (no mixer!)
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Ingredients
- ▢ 2 ½ cup all-purpose flour
- ▢ 1 tablespoon pumpkin spice (see notes)
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ ½ teaspoon sea salt
- ▢ 2 large eggs
- ▢ ¾ cup granulated sugar
- ▢ ½ cup brown sugar (packed)
- ▢ 14 ounce can pureed pumpkin (see notes)
- ▢ ¾ cup neutral-flavored oil (see notes)
- ▢ 1 tablespoon vanilla
- ▢ ¾ cup white chocolate chips (optional – see notes)
- ▢ 1 ½ tablespoon cinnamon sugar (see notes)
Instructions
- Set your oven rack in the middle of your oven and preheat to 350 degrees Fahrenheit. Line the bottom of a 9×5 inch loaf pan with parchment paper and spray lightly with oil.
- In a medium bowl, whisk the flour, pumpkin spice, baking soda, baking powder, and salt. 2 ½ cup all-purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, ½ teaspoon sea salt, ½ teaspoon baking powder
- In a large bowl, whisk the eggs with both of the sugars. Add the pumpkin puree, oil, and vanilla and whisk well. 2 large eggs, ¾ cup granulated sugar, ½ cup brown sugar, 14 ounce can pureed pumpkin, ¾ cup neutral-flavored oil, 1 tablespoon vanilla
- Add the dry ingredients and the chocolate chips (if using) to the wet ingredients and gently fold them together. Do not over mix! ¾ cup white chocolate chips
- Pour the batter into the loaf pan, smooth the top, and sprinkle the cinnamon sugar over the top. 1 ½ tablespoon cinnamon sugar
- Bake the loaf for 60-65 minutes, until a toothpick inserted into the center comes out clean. Make sure to cover the loaf loosely with aluminum foil after 40 minutes to prevent it from getting too dark. Let it cool completely before removing it from the pan and slicing it.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Pumpkin Bread with Cinnamon Sugar Topping (no mixer!)
Ingredients
- 2 ½ cup all-purpose flour
- 1 tablespoon pumpkin spice , see notes
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar , packed
- 14 ounce can pureed pumpkin , see notes
- ¾ cup neutral-flavored oil , see notes
- 1 tablespoon vanilla
- ¾ cup white chocolate chips , optional - see notes
- 1 ½ tablespoon cinnamon sugar , see notes
Instructions
- Set your oven rack in the middle of your oven and preheat to 350 degrees Fahrenheit. Line the bottom of a 9x5 inch loaf pan with parchment paper and spray lightly with oil.
- In a medium bowl, whisk the flour, pumpkin spice, baking soda, baking powder, and salt. 2 ½ cup all-purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking soda, ½ teaspoon sea salt, ½ teaspoon baking powder
- In a large bowl, whisk the eggs with both of the sugars. Add the pumpkin puree, oil, and vanilla and whisk well. 2 large eggs, ¾ cup granulated sugar, ½ cup brown sugar, 14 ounce can pureed pumpkin, ¾ cup neutral-flavored oil, 1 tablespoon vanilla
- Add the dry ingredients and the chocolate chips (if using) to the wet ingredients and gently fold them together. Do not over mix! ¾ cup white chocolate chips
- Pour the batter into the loaf pan, smooth the top, and sprinkle the cinnamon sugar over the top. 1 ½ tablespoon cinnamon sugar
- Bake the loaf for 60-65 minutes, until a toothpick inserted into the center comes out clean. Make sure to cover the loaf loosely with aluminum foil after 40 minutes to prevent it from getting too dark. Let it cool completely before removing it from the pan and slicing it.
