Pumpkin Bread

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Classic pumpkin bread full of rich pumpkin flavor and warm spices. It’s sweet, fresh, and will be the best pumpkin bread you’ve ever had.

5 thick slices of pumpkin bread stacked on a grey napkin.

Pumpkin bread recipe with canned pumpkin

I love it so much and make every single fall. I get rave reviews from everyone who tries it so it was obvious that I should share the recipe with you.

The thing that makes my pumpkin bread stand out is how incredibly moist it is.

And each slice is loaded with sweet pumpkin flavor and hints of warm spices.

There is a small amount of oil and butter in this bread. That along with pumpkin puree, buttermilk, and eggs yield a bread that is far from dry.

It’s just as tasty as my best ever banana bread!

Above view of freshly baked pumpkin bread resting on a piece of white parchment paper.

Moist pumpkin bread

I find that a moist pumpkin bread needs oil to maintain the perfect amount of tenderness. And butter is a necessary ingredient for rich flavor.

To complement the canned pumpkin, I added in ground cinnamon, nutmeg, and cloves.

These spices give the bread a wonderful aroma. So fitting for fall.

This pumpkin bread is super simple and requires just two bowls, a whisk, and a spatula.

You don’t even need to use an electric mixer. It can easily be whipped up my hand!

This recipe is a great base for all sorts of add-ins. Try adding in walnuts, chocolate chips, cinnamon chips, caramel, chopped candy bars…

The options are endless.

Front angle view of pumpkin bread with two thick slices falling forward.

Turn pumpkin bread into muffins

After making this bread, you’ll most likely want to make muffins so you can carry them to the office and share with your coworkers.

And you’re in luck since this batter easily converts into muffins!

Line a muffin tin with paper liners and fill each cup 2/3 of the way full. Bake at 350°F for 18-20 minutes.

Common questions about this homemade pumpkin bread

Can I use fresh pumpkin?

Certainly! Choose a sugar pumpkin, butternut squash, or kabocha. Roast it, purée it, and add it to the recipe.

Can I use all butter or all oil?

You sure can. I like both because you get buttery flavor and moisture but feel free to use either or.

Can I use pumpkin pie spice?

I don’t see why not! Use whatever spices you prefer to create your own favorite bread.

Tips for making pumpkin bread

  • Don’t skip the step where you blog the pumpkin puree!
  • Bake the bread on the lower-third rack. This is the rack just below the center of the oven.
  • Try adding chocolate chips, chopped pecans, or dried cranberries for added flavor. Just fold them in at the very end before transferring the batter to a loaf pan.

Helpful tools

More pumpkin recipes you’ll love

  1. Everyone’s Favorite Pumpkin Pie
  2. Pumpkin Bundt Cake with Brown Butter Glaze
  3. Pumpkin Jam
  4. Pumpkin Cheesecake

More bread recipes you must try

  1. Ciabatta Bread
  2. Chocolate Swirl Bread with Cherries
  3. Slow Cooker Bread
Pumpkin Bread

Pumpkin Bread

Classic Pumpkin bread full of rich pumpkin flavor and warm spices. It’s sweet, fresh, and will be the best pumpkin bread you’ve ever had.
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 10 servings
Calories: 261
Author: Jen Sobjack


  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1/3 cup buttermilk
  • 2 cups all-purpose flour
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  • Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside for 10 minutes.
  • Adjust the oven rack to the lower third position and heat the oven to 350ºF. Lightly grease and flour a 9x5-inch loaf pan. Set aside.
  • In a large mixing bowl, combine the oil, butter, and sugars. Stir with a whisk until combined. Add the eggs, one at a time, mixing well after each addition.
  • Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. 
  • Transfer the puree to the bowl with the wet ingredients. Add the buttermilk and whisk to combine.
  • In a medium bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, and cloves. Stir with a whisk. Add to pumpkin mixture and mix just until the flour is incorporated, taking care not to overwork the batter.
  • Transfer the batter to the prepared pan and bake for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
  • Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

Make ahead tip

  • Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.
  • Bread can also be frozen for up to 3 months. Thaw in the refrigerator overnight. 


Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done. 

Make Pumpkin Muffins

Line cup muffin pan with paper liners and fill each cup 2/3 full with batter. Bake at 350°F for 18-20 minutes.


Serving: 1slice | Calories: 261kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

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