This easy Pumpkin Bread is moist, flavorful, and filled with warm fall spices, without a long list of complicated steps. It’s the kind of bread that makes your kitchen smell amazing and your taste buds happy. All you need is a bowl, a whisk, and a little pumpkin magic!
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If you’ve never made pumpkin bread before, you’re in for a treat. This one is simple, foolproof, and irresistibly soft, with just the right amount of sweetness. Perfect for breakfast, dessert, or an afternoon snack (bonus points if you pair it with a hot cup of coffee).
Why We Love It
This pumpkin bread checks ALL the boxes, EASY to make, smells like a fall candle (but BETTER), and tastes incredible fresh out of the oven! It’s so moist and tender, with just the right balance of spice and sweetness.
We also love how versatile it is. Serve it WARM for breakfast, pack it in lunchboxes, or add a drizzle of glaze for a cozy dessert. Plus, it stores beautifully, so you can make it on Sunday and enjoy slices all week (if it even LASTS that long).
Ingredients:
For the bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the glaze (optional but SO good):
- 1 cup powdered sugar
- 2–3 tbsp milk (adjust for consistency)
- ½ tsp vanilla extract
- Optional: finely grated orange zest for brightness
How to Make this Easy Pumpkin Bread
- Prep the pan. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan so your bread slides right out.
- Mix the dry stuff. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- Mix the wet stuff. In a large bowl, whisk the oil, pumpkin puree, sugar, eggs, and vanilla until smooth.
- Combine. Gently fold the dry ingredients into the wet mixture until just combined. (Don’t overmix, THAT’S how you keep the bread soft and tender.)
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let it rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Glaze it. Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread. Add orange zest for an extra pop of flavor.
Serving & Storage Tips
- Slice it warm. If you can’t wait (we never can), slice a piece while it’s still slightly warm. The glaze will melt a little, PURE bliss.
- Perfect pairings. This bread loves a cup of coffee, a chai latte, or even a cold glass of milk.
- Make it breakfast or dessert. Spread with cream cheese for breakfast, or top with a scoop of vanilla ice cream for a fall dessert.
- Storage. Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezer-friendly. Wrap cooled bread (without glaze) tightly in plastic wrap and freeze for up to 2 months. Add glaze after thawing for the freshest flavor.
Variations & Substitutions
One of the best parts about pumpkin bread is how easy it is to make it your own. Here are a few ideas if you want to tweak this recipe:
- Make it gluten-free. Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure it already contains xanthan gum for the right texture.
- Go dairy-free. Use a dairy-free milk (like almond or oat) for the glaze, or skip the glaze completely, it’s still delicious on its own.
- Make it vegan. Replace the eggs with ½ cup unsweetened applesauce or 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
- Add-ins for extra flavor. Fold in ½ cup chocolate chips, chopped pecans, or dried cranberries before baking for a fun twist.
- Mini loaves or muffins. Bake in mini loaf pans or muffin tins for portable pumpkin bread. Just reduce the baking time, start checking around 20 minutes for muffins.
Easy Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 –3 tbsp milk adjust for consistency
- ½ tsp vanilla extract
- Optional: finely grated orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together oil, pumpkin puree, sugar, eggs, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread. Add orange zest if desired.
We hope this easy recipe brings as much comfort to your kitchen as it does to ours. It’s simple, cozy, and the kind of recipe you’ll want on repeat all season long!
Don’t forget to leave a comment and tell us how yours turned out, we LOVE hearing from you! And if you’re as pumpkin-obsessed as we are, save this recipe to try later and follow Panfetti on Pinterest for more easy, delicious ideas!
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