Easy Pumpkin Bread Recipe | Fall Recipe With A Whole Can Of Pumpkin!

This easy Pumpkin Bread recipe is wonderfully moist, tender, and bursting with rich pumpkin flavor plus just the right touch of warming fall spices. Made all in one bowl, you can whip up this pumpkin loaf in under 10 minutes and have it ready to pop in the oven in no time!

After countless trials and delicious taste tests over the years, I can honestly say this is my absolute favorite pumpkin bread recipe. It calls for a full 15-ounce can of pumpkin puree, which keeps it moist and tender, and floods every bite with authentic pumpkin flavor.

It’s loaded with classic pumpkin pie spices like cinnamon, nutmeg, and cloves to create that warm, cozy fall feel we all crave. Whether you enjoy it fresh out of the oven slathered with butter, at room temperature, or chilled, this bread always hits the spot.

The best part? It’s super simple to make with just one bowl and a whisk—no fancy mixer needed! Plus, it travels well and stays moist for days, making it a wonderful homemade gift for family and friends.

⭐️ Test Kitchen Approved ⭐️

“I’ve baked this pumpkin bread recipe countless times for my family, and it always comes out perfect! It’s dense and moist—just how we love it. Sometimes I throw in chopped pecans or walnuts for extra crunch, or even chocolate chips or dried cranberries. Honestly, it’s amazing even without any extras!”

Nothing says fall like warm, spiced pumpkin bread that’s so moist it melts in your mouth. This pumpkin bread recipe uses a full 15-ounce can of pumpkin puree for a tender crumb that’s packed with flavor. It’s straightforward to make in just one bowl—with no mixer, no fuss—and you’ll have it ready to bake in about 10 minutes flat.

Below you’ll get a clear, printable recipe along with easy-to-follow photos. You’ll work from simple pantry staples like all-purpose flour, sugars, pumpkin puree, oil, eggs, and cozy pumpkin pie spices. Plan on about 10 minutes to prep and close to 50 minutes to bake, plus all my best tips to nail it every time. I’ll share mix-in ideas, options for muffins, and how to store leftovers too.

• Made in one bowl with no mixer for speedy prep and easy cleanup.
• Uses a whole 15 oz can of pumpkin puree to keep it moist and full of flavor.
• Ready in about 1 hour total—10 minutes prep, around 50 minutes baking.
• Flexible enough to bake as a loaf or muffins, and easy to customize with nuts, chocolate chips, cranberries, or a streusel/cream cheese swirl.
• Great for making ahead: stores well at room temperature, in the fridge, or can be frozen for up to 3 months.

Keep scrolling for the printable recipe card, step-by-step instructions, pro tips, and answers to all your questions so you can bake this pumpkin bread recipe with confidence all season long.

What Makes This Loaf Special

This pumpkin bread recipe quickly becomes a fall staple because it’s easy to make and loaded with all the cozy flavors of the season. Thanks to a full can of pumpkin and some vegetable oil, it stays moist and tender right through to the last slice. It’s excellent for busy mornings, holiday potlucks, or homemade gifts that everyone will enjoy.

• One bowl, no mixer needed—ready to bake in about 10 minutes.
• Uses a full 15 oz can of pumpkin puree to keep the loaf super soft and moist.
• Perfectly spiced with classic pumpkin pie spices for that cozy autumn flavor.
• Versatile enough for muffins (try these gluten-free pumpkin muffins), mix-ins like nuts, chocolate chips, cranberries, or a streusel or cream cheese swirl.
• Holds up well—stores at room temperature, in the fridge, or frozen for longer shelf life.

What You’ll Need to Bake

• 1 ¾ cups all-purpose flour
• 1 tablespoon pumpkin spice or cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (15 oz) can pumpkin puree, not pumpkin pie filling
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tablespoon vanilla extract

Mixing and Baking Directions

1. Preheat the oven to 375°F and grease a 9×5 loaf pan; line with parchment paper leaving an overhang.
2. Whisk together 1¾ cups all-purpose flour, 1 tablespoon pumpkin spice (or cinnamon), 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl; set aside.
3. In a large bowl whisk 1 (15 oz) can pumpkin puree with 1 cup granulated sugar and ½ cup packed brown sugar until smooth.
4. Add 2 large eggs, ½ cup vegetable oil, and 1 tablespoon vanilla extract to the pumpkin mixture and whisk until well combined.

5. Gradually whisk the dry ingredients into the wet ingredients until just combined, stopping when no large lumps remain (do not overmix).

6. Fold in up to ½ cup mix-ins (chocolate chips, chopped nuts, or dried cranberries) if desired.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake at 375°F for about 50–55 minutes, loosely tenting the top with foil around 30 minutes to prevent excessive browning; start checking for doneness at about 50 minutes (bread may take up to 65–70 minutes in some ovens).
9. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
10. Cool the loaf in the pan for 10 minutes, then lift it out using the parchment overhang and cool at least another 20 minutes before slicing.

Baker’s Tips for Best Results

This pumpkin bread recipe is delightfully straightforward—just whisk everything together and bake. To make sure it turns out perfect every time, here are some helpful hints:

Don’t over-mix the batter. Stir just until you don’t see big lumps. Overworking the batter will make the loaf tough and dense.

Always grease and line your loaf pan with parchment paper. I leave an extra bit of parchment hanging over the sides so I can easily lift the bread out. This helps you avoid any sticking or crumbling.

Whisk to combine the batter well but gently.

Smooth out the batter in the loaf pan before baking.

The dense batter means the center takes longer to bake than the edges. To keep the top from browning too much, cover it loosely with foil halfway through baking.

Start checking for doneness at 55 minutes. Every oven is different, and dense pumpkin bread can take closer to 70 minutes. Use a toothpick test to be sure—it should come out clean or with just a few moist crumbs. These same cues apply to my Moist Chocolate Pumpkin Bread if you want a chocolatey twist.

Be patient—let the bread cool before slicing. Cutting into hot pumpkin bread can make a mess. Allow at least 20 minutes to cool for the best slices. You can still enjoy it a bit warm, though.

Flavor Variations and Mix-Ins

If you love the Starbucks pumpkin loaf, this recipe will be your new go-to. Bake it up as a whole loaf and sprinkle pepitas (pumpkin seeds) on top before baking for a perfect copycat version at home.

Want to jazz it up? Fold in ½ cup chocolate chips for a pumpkin chocolate chip bread that’s a total crowd-pleaser. Or add chopped pecans or walnuts if you like a little crunch. Fresh cranberries also make for a lovely pumpkin cranberry bread with a nice pop of tartness. Craving a cozier, maple-forward twist? Try this Maple Pumpkin Bread for deep fall flavor.

This batter works wonderfully baked as muffins too—just spoon it into a muffin tin and bake at 375°F for around 18 minutes. Top with a cinnamon streusel crumb topping to make irresistible pumpkin streusel muffins. Or try Pumpkin Protein Muffins if you want an extra boost of protein.

And if you’re a fan of cream cheese, swirl a sweetened cream cheese mixture right into the batter before baking for a gorgeous pumpkin cream cheese loaf.

Storing, Freezing, and Reheating

To keep your pumpkin bread soft and delicious, storage is key.

• Room temperature: Wrap the cooled pumpkin bread tightly in plastic wrap and place it in an airtight container. It will keep fresh for up to 4 days on the counter.
• Refrigerator: For longer storage, keep the bread wrapped and sealed in the fridge for up to a week.
• Freezer: Freeze a whole loaf or individual slices by wrapping tightly in plastic wrap and placing in a freezer-safe bag. It will stay good for up to 3 months. Thaw frozen bread in the refrigerator overnight for best texture.
• Reheating: Warm a single slice in the microwave for 10–20 seconds, or reheat a wrapped slice or whole loaf in a 300°F oven for 10–15 minutes until warmed through.

Answers to Common Questions

• Q: Can I use fresh pumpkin instead of canned pumpkin?

  A: Yes! Just be sure to use cooked, pureed pumpkin—never pumpkin pie filling. If you make your own puree, blot it with paper towels to soak up extra moisture so your bread isn’t too wet. If you end up with extra puree, try making pumpkin chia pudding for an easy make-ahead breakfast or a 10-minute vegan pumpkin pasta for a cozy savory dinner.

• Q: Can I substitute butter for the oil?

  A: You can use melted butter, but the bread won’t be as moist because butter firms up as it cools, unlike oil which stays liquid.

• Q: How do I know when the bread is done?

  A: Insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Since this bread is dense, baking times vary; start checking at 50–55 minutes.

• Q: Can I add mix-ins or make muffins with this recipe?

  A: Absolutely! Fold in about ½ cup chocolate chips, nuts, or dried cranberries for yummy variations. For muffins, bake at the same temperature for roughly 18 minutes.

• Q: Can I freeze the batter or make it ahead of time?

  A: It’s best to bake first and then freeze. You can freeze whole loaves or slices for up to 3 months. Thaw in the fridge before serving for best results.

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