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This Easy Pumpkin Bread Recipe is full of wonderful pumpkin flavor and will have your house smelling delightful. This recipe is easy to whip up and has the best tender crumb when done!
Pumpkin bread isn't just for fall, you can make it all year long! We love pumpkin in this house and this bread is a favorite of my hubby and oldest child. They love this bread, so I do make it all year long! It don't last long when I make it so it is a great thing that this recipe makes 2 loaves. If you don't need 2 loaves, you can always share it with a friend, neighbor, family or simply freeze it for later.
Ingredients for the Best Pumpkin Bread Recipe
- Canola Oil
- Pure Vanilla Extract
- Pumpkin Puree
- Unbleached All Purpose Flour
- Whole Wheat Flour
- Baking Soda
- Baking Powder
- Ground Nutmeg
Pumpkin Puree vs Pumpkin Pie Filling
This recipe calls for pumpkin puree which is 100% pumpkin with nothing added. Double check when you are buying pumpkin that you have the right kind. The cans can be similar. Pumpkin pie filling is sweetened pumpkin puree with added spices.
All Purpose Flour vs Whole Wheat Flour
I like to use both flours in my breads and muffins. I like the texture and taste it gives by combining them. However, if you only have one kind on hand you can use either one.
Can I Add Chocolate Chips?
Absolutely! Fold in 1 cup of chocolate chips after making the batter. If you like nuts and dried fruit you can add those too. Fold in 1 cup of add ins after the batter is made.
How to Make Easy Pumpkin Bread from Scratch
Make the batter: In a stand mixer, with a hand beater or using a whisk, beat together the canola oil, eggs, sugar, vanilla and pumpkin puree until smooth. Add the flours, baking soda, baking powder, cinnamon and nutmeg and stir just until combined.
Bake the bread: Evenly pour the bread into 2 parchment lined 9x5 loaf pans and bake in a 350° oven for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool the bread: Let the bread cool for 15 minutes before removing from pan. Slice and serve warm or let cool completely. Cool completely before storing the bread.
How to Store Pumpkin Bread?
Wrap the cooled bread in plastic wrap and keep on counter or in bread box. Bread will last 3-4 days on counter. You can also store the bread in an air tight container on the counter as well. The pumpkin bread can be stored in the fridge to extend it's life a few more days, however, I feel the bread gets dried out in the fridge.
Can Easy Pumpkin Bread be Frozen?
Yes, wrap the cooled bread in plastic wrap and then place it in a freezer safe air tight container or zip top bag and add a label and date. The bread will last 3-4 months in the freezer. To thaw, take out and let thaw on the counter for a couple hours.
More Pumpkin Recipes to Try
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Pie Bundt Cake
- Mini Pumpkin Donuts with Maple Cinnamon Glaze
- Pumpkin & Zucchini Muffins
- Frosted Pumpkin Drop Cookies
Here are some more quick bread recipes you might enjoy!
- Classic Zucchini Bread
- Chocolate Banana Bread
- Sweet Blueberry Bread
- Crumb Topped Banana Bread
- Chocolate Chip Zucchini Bread
- Banana Bread with Dark Chocolate Chips
- Apple Fritter Loaf
Make your house smell amazing by trying this Easy Pumpkin Bread Recipe and then let me know how much you enjoyed it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Easy Pumpkin Bread Recipe
- Preheat oven to 350° and line two 9x5 loaf pans with parchment paper.
- Beat together the canola oil, eggs, sugar, vanilla extract and pumpkin in a stand mixer, with a hand beater or using a whisk.
- Add the flours, baking soda, baking powder, cinnamon and nutmeg and stir to just combine it.
- Pour batter evenly into loaf pans.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Let bread cool for 15 minutes in pan before removing.