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.
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.
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 barsโฆ The options are endless.
COMMON QUESTIONS ABOUT THIS HOMEMADE PUMPKIN BREAD
Can I use fresh pumpkin?
Certainly! Choose aย sugar pumpkin, butternut squash, or kabocha. Roast it, purรฉe 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.
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Pumpkin Bread
Classic Pumpkin bread full of rich pumpkin flavor and warm spices. Itโs sweet, fresh, and will be the best pumpkin bread youโve ever had.
Ingredients
- 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
Instructions
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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.
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Adjust the oven rack to the lower third position and heat the oven to 350ยบF. Lightly grease and flour a 9x5-inch loaf pan. Set aside.
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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.
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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.
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Transfer the puree to the bowl with the wet ingredients. Add the buttermilk and whisk to combine.
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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.
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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.
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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
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Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.
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Bread can also be frozen for up to 3 months. Thaw in the refrigerator overnight.
Recipe Notes
Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.ย
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Yummy looking!!
Jen
Thanks Ami!
Stacey @ Bake.Eat.Repeat.
I love pumpkin bread. It’s great when you find a good recipe for it and can just make it year after year isn’t it? This one looks delicious!
Jen
Yes! It really is, Stacey. This one is great because you can change it up with different add ins.
Erin @ Simple, Sweet & Savory
Pumpkin bread is one of my favorite fall treats and this looks so moist and delicious. I can’t wait to try it! Thanks for the recipe.
Jen
Mine too! Enjoy!
Michele @ Two Raspberries
oh my gosh I just LOVE pumpkin bread and yours just looks SOOO good! … it’s looks so soft like it just melts in your mouth ๐ absolutely de-lish!
Jen
Thanks a ton, Michele.
Sarah @ SnixyKitchen
I know one gal who’d love to get a loaf of this pumpkin bread over the holidays (hint: ME!).
Jen
Well then, little baker elves may just send you a pumpkin bread care package. ๐
Jess @ What Jessica Baked Next...
I’ve never made or tried pumpkin bread before, but it looks seriously delish! Love how light and cakey the bread is! Definitely got to try the recipe! Can’t wait, thanks so much for sharing!
Jen
I’m so glad, Jess. I do hope you enjoy it. Thank you!
Amber @ Dessert Now, Dinner Later!
Your pumpkin bread looks so great! Love a good classic recipe!
Jen
It is always good to have a good classic on hand. I need to do more of them!
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Pumpkin bread is pretty much my ultimate weakness—this looks seriously soft and moist inside. I can hardly stand how perfect and flawless it looks! Definitely adding this to my “make!” list!
Jen
Thanks so much for your kind words, Sarah. I hope you enjoy!
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Now I’m totally craving this pumpkin bread!! It looks so moist and.. well, perfect!! ๐ Yum!
Jen
You are so kind, Jocelyn. Thank you for the compliments!
Megan @ MegUnprocessed
Such a classic! Beautiful photography too.
DessertForTwo
Your photos are so pretty! Now I’ve got to make this!