Dessert

Pumpkin Bread Recipe

ByMariam Harutyunyan January 22, 2026January 22, 2026

Introduction

This pumpkin bread is a moist and flavorful treat perfect for cozy autumn days. With warm spices and a tender crumb, it’s a simple recipe that yields a delicious homemade loaf every time.

The image shows a thick, freshly baked loaf of pumpkin bread resting on a white rectangular plate. The loaf has a golden brown crust with a deep crack running along the top center, revealing its moist and dense texture inside. The surface is slightly rough with small baked uneven spots that show its homemade nature. Surrounding the plate are cinnamon sticks to the right and two small pumpkins in the blurred background on a white marbled surface, adding a cozy, fall vibe. Near the bottom left, a colorful cloth is partially visible around the edge of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour
1 cup canned pumpkin

½ cup olive oil (or vegetable oil)
¼ cup water

2 eggs
1 teaspoon baking soda

½ teaspoon baking powder
¾ teaspoon salt
1 cup sugar

½ cup brown sugar
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice

¼ teaspoon cinnamon

Instructions

Step 1: Whisk together the flour, baking soda, salt, baking powder, pumpkin pie spice, and cinnamon in a large bowl.
Step 2: In a separate bowl, whisk together the pumpkin, olive oil, water, eggs, sugar, brown sugar, and vanilla extract until smooth.

Step 3: Add the dry ingredients to the wet ingredients and mix gently until just combined. Avoid overmixing to keep the bread tender.
Step 4: Pour the batter into a greased 9 by 5-inch loaf pan, spreading it evenly.
Step 5: Bake at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, tent the top with foil after about 40-45 minutes and continue baking until done.

Step 6: Let the bread cool in the pan until it is no longer hot, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

For added texture, fold in ½ cup chopped nuts or chocolate chips before baking.
Use vegetable oil instead of olive oil for a more neutral flavor.

Add a tablespoon of maple syrup or honey to the wet ingredients for extra sweetness and moisture.
Make muffins instead of a loaf by dividing the batter into a greased muffin tin and baking for about 20-25 minutes.

Storage

Store pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze portions for up to 3 months. Reheat slices in a toaster oven or microwave briefly to enjoy the fresh-baked taste.

How to Serve

Two slices of pumpkin bread sit on a white plate with a thin gold rim, showing a moist, textured crumb with a deep orange-brown color. The front slice is fully visible, with small, uneven holes and a slightly darker crust around the edges, while the second slice lies behind it, partially hidden. Around the plate, there is a silver spoon on one side, a small pumpkin and cinnamon sticks on the white marbled surface, and a soft, patterned cloth in warm shades, adding a cozy feel. In the background, a wooden board holds more pumpkin bread, all set against a bright white marbled texture photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can roast and puree fresh pumpkin to substitute canned pumpkin in equal amounts. Make sure the puree is smooth and well-drained to avoid extra moisture in the batter.

Can I make this bread gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture may vary slightly but will still be delicious.