Easy Homemade Pumpkin Bread Recipe (Moist + Warmly Spiced)

Last Updated on August 17, 2026 by Allison Lancaster

This easy homemade pumpkin bread recipe bakes up moist, warmly spiced, and packed with flavor. Makes two loaves: perfect for sharing or freezing all fall!

If you’ve been searching for an easy homemade pumpkin bread recipe that actually delivers on flavor, you’ve found it. I’ve been making this pumpkin loaf every single fall since my girls were little, and it is still the recipe my family asks for the moment September hits. It fills the whole kitchen with the most incredible smell, and the best part? It makes two full loaves, so there’s always one to keep and one to share.

This homemade pumpkin bread comes together with pantry staples, bakes up incredibly moist every single time, and gets that perfect warmly spiced flavor from a combination of cinnamon and nutmeg. Whether you serve it as a cozy breakfast, an afternoon snack, or a gift for a neighbor, this pumpkin loaf recipe is going to become your fall staple too.

Why This Is the Best Moist Pumpkin Bread Recipe

I know every recipe blogger says theirs is “the best,” but I mean it here. Here’s what makes this fall pumpkin quick bread stand out:

• Two loaves in one batch. You get double the reward for the same amount of effort. Keep one on the counter and freeze one for later.
• Vegetable oil instead of butter. This is the secret to getting a truly moist pumpkin bread. Oil keeps the crumb tender even days after baking.
• Simple pantry ingredients. I buy almost everything for this recipe at Aldi, which makes it as budget-friendly as it is delicious.
• Flexible toppings. I love it plain, but you can drizzle on a vanilla glaze or spread on a little cream cheese frosting for something extra special.
• Pumpkin puree-forward flavor. With 1.5 cups of pumpkin puree in the batter, you get real pumpkin flavor in every bite, not just a hint.

I’ve probably tested a dozen variations over the years. This one is the keeper.

What You Need to Make This Pumpkin Loaf Recipe

Tools

• Two 8×4 loaf pans: I’ve used USA Pans for years and they hold up beautifully. A good, sturdy pan makes a real difference in even baking.
• Stand mixer or hand mixer: I use my KitchenAid, but a hand mixer works perfectly here. You don’t need to hand-stir anything.
• Two large mixing bowls: One for wet ingredients, one for dry.

Ingredients

• 1 cup vegetable oil
• 4 large eggs
• 3 cups white granulated sugar
• 1 1/2 cups pumpkin puree (not pumpkin pie filling)
• 1 2/3 cups water
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tsp nutmeg
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 cup chopped walnuts (optional but highly recommended)

Ingredient Notes and Substitutions:

Flour: To make this a gluten-free pumpkin bread, swap in a 1:1 gluten-free flour blend. Almond flour also works and gives the bread a nuttier flavor profile.

Sugar: Use white granulated sugar for best results. You can add 1 teaspoon of brown sugar for a deeper caramel note if you’d like.

Walnuts: Totally optional. Pecans or almonds work great as a swap, or leave the nuts out entirely.

Pumpkin puree: Make sure you’re reaching for pumpkin puree, not pumpkin pie filling. If you use pie filling, reduce the sugar to 1 cup since it already has sweetener added.

Before you dive into creating this delectable pumpkin bread, make sure you have these essential tools within reach:

• Two 8×4 Loaf Pans: I personally prefer USA pans for any sort of bakeware. It has stood the test of time in my kitchen!
• A Stand or Hand Mixer: I use my stand Kitchenaid mixer for this recipe but a hand mixer works just as well.

How to Make Easy Homemade Pumpkin Bread (Step by Step)

Prep time: 15 minutes | Bake time: 45-50 minutes | Total time: About 1 hour 5 minutes | Makes: 2 loaves (about 6 slices each)

1. Preheat your oven to 350 degrees F. Grease two 8×4 loaf pans generously with butter or cooking spray, then dust lightly with flour.
2. Mix the wet ingredients. In a large bowl, combine the vegetable oil, eggs, sugar, pumpkin puree, and water. Beat on high with your mixer until everything is smooth and well combined, about 1-2 minutes.
3. Combine the dry ingredients. In a separate medium bowl, whisk together the flour, salt, nutmeg, baking soda, and cinnamon.
4. Bring it all together. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts by hand for the best texture.
5. Divide and bake. Pour the batter evenly between the two prepared loaf pans. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool before slicing. Let the bread cool in the pans for 15 minutes, then transfer to a wire rack to finish cooling. Slice and enjoy warm or at room temperature.

How to Make Easy Homemade Pumpkin Bread (Step by Step)

Prep time: 15 minutes | Bake time: 45-50 minutes | Total time: About 1 hour 5 minutes | Makes: 2 loaves (about 6 slices each)

1. Preheat your oven to 350 degrees F. Grease two 8×4 loaf pans generously with butter or cooking spray, then dust lightly with flour.
2. Mix the wet ingredients. In a large bowl, combine the vegetable oil, eggs, sugar, pumpkin puree, and water. Beat on high with your mixer until everything is smooth and well combined, about 1-2 minutes.
3. Combine the dry ingredients. In a separate medium bowl, whisk together the flour, salt, nutmeg, baking soda, and cinnamon.
4. Bring it all together. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts by hand for the best texture.
5. Divide and bake. Pour the batter evenly between the two prepared loaf pans. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool before slicing. Let the bread cool in the pans for 15 minutes, then transfer to a wire rack to finish cooling. Slice and enjoy warm or at room temperature.

Pro tip: Every oven runs a little different. Start checking your bread at 45 minutes. If the top is browning too quickly before the center is done, tent it loosely with foil for the last 10 minutes.

Tips for the Moistest Pumpkin Bread Every Time

After making this recipe more times than I can count, here’s what I’ve learned:

• Don’t overmix. Once you add the dry ingredients, mix until just combined. Overmixing develops the gluten and leads to a tougher, denser loaf.
• Use room temperature eggs. Cold eggs don’t incorporate as smoothly. Pull them out of the fridge 30 minutes before baking.
• Measure flour correctly. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs in too much flour and can dry out your bread.
• Let it cool fully before wrapping. Wrapping warm bread traps steam and can make it gummy. Patience pays off here.

Topping Ideas to Take Your Pumpkin Bread Up a Notch

This pumpkin spice bread is genuinely delicious on its own, but if you want to dress it up:

Pepitas: Sprinkle raw pumpkin seeds on top before baking for a pretty, crunchy topping.

Simple vanilla glaze: Mix 1 cup powdered sugar with 2-3 tablespoons of milk and a splash of vanilla. Drizzle over the cooled loaf.

Pumpkin spice cream cheese frosting: Blend softened cream cheese with a bit of pumpkin spice, powdered sugar, and a splash of vanilla. This is exactly what I do on my Pumpkin Cinnamon Rolls and it is so good on this bread too.

Chocolate chips: Fold in a half cup of mini chocolate chips along with (or instead of) the walnuts. My kids go crazy for this version.

How to Store and Freeze Your Pumpkin Loaf

At room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It keeps well for up to 4 days on the counter.

In the refrigerator: For longer storage, pop it in the fridge for up to a week. Let slices come to room temperature before serving, or warm them in the microwave for 15-20 seconds.

In the freezer: This homemade pumpkin bread freezes beautifully for up to 3 months. Wrap the cooled loaf (or individual slices) tightly in plastic wrap, then place in a zip-top freezer bag. Thaw overnight in the refrigerator when you’re ready to enjoy it.

This is actually my favorite reason to make the two-loaf batch. I keep one for the week and freeze the second one for a busy weeknight when I want something homemade without the effort.

Frequently Asked Questions About This Pumpkin Bread Recipe

How do you make pumpkin bread moist?
The biggest secret to moist pumpkin bread is using vegetable oil instead of butter. Oil coats the gluten strands and stays liquid at room temperature, which keeps the crumb tender even a few days after baking. The pumpkin puree itself also adds a ton of moisture. As long as you don’t overbake it, this loaf will stay soft and moist for days.

Can I freeze homemade pumpkin bread?
Yes, and I highly recommend it! This recipe makes two loaves, so I always freeze the second one. Let the bread cool completely, wrap it tightly in plastic wrap, and store it in a freezer-safe bag for up to 3 months. Thaw it overnight in the fridge or let it sit at room temperature for a few hours.

Can I use pumpkin pie filling instead of pumpkin puree?
You can, but with one important change: reduce the sugar in the recipe to 1 cup. Pumpkin pie filling already has sugar and spices mixed in, so if you use the full 3 cups of sugar called for in this recipe, the bread will come out overly sweet.

How long does homemade pumpkin bread last?
At room temperature in an airtight container, it stays fresh for up to 4 days. In the refrigerator, it lasts up to a week. Frozen, it keeps beautifully for up to 3 months.

Can I make pumpkin bread without nuts?
Absolutely. The walnuts add a nice crunch and depth of flavor, but this recipe works perfectly without them. You can leave them out entirely, swap in pecans or almonds, or add chocolate chips instead. It’s a very forgiving recipe that way.

Can I make this into muffins instead of a loaf?
Yes! Pour the batter into a greased muffin tin and fill each cup about two-thirds full. Bake at 350 degrees for 20-25 minutes, or until a toothpick comes out clean. This recipe should make about 24 pumpkin muffins.

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