If you love pumpkins and pumpkin spice, this easy pumpkin bread is for you. Full of warm pumpkin spice and packed with pumpkin flavor, it’s the perfect fall treat!

This is a copycat Starbucks pumpkin loaf recipe but I didn’t want to call it that in the title because that’s kind of troll-y? This loaf is so good it’s actually kind of bad cause instead of having access to only one slice I now have a whole loaf. Truth is, it’s definitely a good thing because this is my absolute favorite pumpkin bread recipe. Each slice is packed with pumpkin, incredibly moist, and full of warming pumpkin spice. Not a dry crumb – not that there will be any crumbs left.

Now that it’s officially Autumn, I’m all about the pumpkins and pumpkin spice. Give me all the pumpkin things, but especially pumpkin bread!

sliced pumpkin bread | www.iamafoodblog.com

This is my go-to pumpkin bread. I love that it comes together so easily and is only one bowl too – less dishes are always a good thing. It’s so good that even Mike, who is not the hugest fan of pumpkin, can’t resist a slice when we have coffee in the morning. Pro tip: grill a slice with butter in a non-stick pan until the outside gets all crispy then slather it with whipped cream cheese. SO GOOD.

What is pumpkin bread

Pumpkin bread is just like banana bread but made with pumpkins. It’s perfect for starting your day during fall and all of those autumn weekends ahead. It tastes amazing when it’s warm and soft, with a little bit of salted butter melting right in. It’s all fall spices, deliciously moist, and tastes like pumpkin in the best way. It will get you right into those seasonal fall feels.

pumpkin bread slice | www.iamafoodblog.com

Pumpkin bread ingredients

The ingredients for this pumpkin bread are pretty standard: flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg, cloves, oil, eggs, and pumpkin puree.

Pumpkin Puree

This bread is packed with pumpkin! Most pumpkin recipes only use 1 cup, but this recipe uses one 15 ounce can for extra pumpkin flavor – no more leftover half cans of pumpkin left sitting in your fridge. You can use homemade pumpkin puree, but if you do, make sure that it’s not too liquid-y. I like to use canned solid pack pumpkin puree just because when you need pumpkin bread, you don’t want to be roasting a pumpkin first – at least I don’t. I like Libby’s. Instant gratification pumpkin bread all the way!

pumpkin bread slices | www.iamafoodblog.com

Would butter be better?

You can switch the oil out for butter, if you love the taste of butter. That being said, I love oil in cake and quick breads. For some reason it makes things so much more moist. I’ve made this with both oil and butter and they’re both delicious, but for me, it’s oil all the way. Choose what you like: butter is a bit more rich, but oil has that more classic loaf flavor, like what you taste when you get pumpkin loaf or banana bread from a coffee shop.

How to make super moist and delicious pumpkin bread

  1. Whisk. In a very large bowl, whisk together all the dry ingredients: flour, sugar, baking soda, salt, and the pumpkin spices. I make my own spice mix of cinnamon, ginger, nutmeg, and cloves. You can use store-bought pumpkin spice if that’s what you have, you’ll need 1 tablespoon.
  2. Fold. Make a well in the middle of the flour mix, then add the pumpkin, oil, and eggs. Starting wisking the wet ingredients without adding any of the flour, until it is smooth, then slowly incorporate the dry ingredients, folding gently. Don’t over mix. You want everything incorporated with no streaks, but over mixing will make your pumpkin bread tough.
  3. Bake. Pour the batter into a loaf pan and bake! When it’s done, let it cool slightly. I almost always have a slice warm, but really, it’s best if you let it cool all the way because the contained residual heat will help the bread retain it’s shape and keep it extra moist and fluffy.

pumpkin bread loaf | www.iamafoodblog.com

Healthy pumpkin bread

If you’re wondering how to make this pumpkin bread just a little bit healthier, here’s what to do:

  • Use a mix of all purpose and whole wheat flour.
  • Instead of sugar, reduce the amount and swap it out for maple syrup or honey.
  • Instead of eggs, use ground flax seed: whisk together 6 tablespoons water with 4 tablespoons ground flaxseed and let thicken slightly before using in the place of the eggs.

Pumpkin chocolate chip bread

Simply stir in in 2/3 cups of chocolate chips or chunks.

Why this recipe instead of the ten thousand other ones out there

  • It uses one whole can of pumpkin puree – no more left over pumpkin that you don’t know what to do with
  • It’s a one bowl recipe
  • It’s oil based so you don’t need to wait for your butter to soften
  • It’s incredibly moist and full of pumpkin flavor
  • It’s the best pumpkin bread you’ll ever make!

pumpkin bread recipe | www.iamafoodblog.com

Help! I have extra pumpkin puree, what should i do?

If you have extra pumpkin puree, try making these pumpkin goodies:

Happy pumpkin breading!
xoxo steph

pumpkin bread recipe | www.iamafoodblog.com

Pumpkin Bread Recipe

This loaf is so good: each slice is packed with pumpkin, incredibly moist, and full of warming pumpkin spice. There won't be any crumbs left!
Serves 8
4.86 from 7 votes
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins


  • 2.5 cups all purpose flour 300g
  • 1.5 cups sugar 300g
  • 2 tsp baking soda 12g
  • 1/2 tsp salt 2g
  • 2 tsp cinnamon 3.5g
  • 1/2 tsp ground ginger 1g
  • 1/2 tsp ground nutmeg 1.2g
  • 1/4 tsp ground cloves .5g
  • 15 oz solid-pack pumpkin puree 1 can
  • 1/2 cup neutral oil such as grapeseed
  • 2 large eggs room temp


  • Preheat the oven to 350°F. Lightly oil or spray a 9 x 5 inch loaf pan and set aside. In a large bowl, whisk together the flour, sugar, baking soda, salt, and spices until well mixed.
    pumpkin bread dry mix | www.iamafoodblog.com
  • Make a well in the middle of the flour mix and add the pumpkin, oil, and eggs. Use a fork or small whisk and whisk just the wet ingredients in the middle, trying not to incorporate any of the flour.
    pumpkin bread wet ingredients | www.iamafoodblog.com
  • Slowly start to fold in the flour mix, using a rubber spatula, mixing gently until all the flour is incorporated with no flour streaks. Be sure to scrape against the sides and bottom of the bowl.
    pumpkin bread batter | www.iamafoodblog.com
  • Pour into the prepared loaf pan and smooth out if desired.
    pumpkin bread in loaf pan | www.iamafoodblog.com
  • Bake for 1 hour and 20 minutes, checking at the hour mark with a wooden skewer – it should come out clean in the center. (Tent with foil if the top starts browning too quickly). Remove from the oven, let cool in the pan on a wire rack before removing and slicing. Bread will keep at room temp, tightly covered for 3-4 days or in the fridge for up to a week.
    pumpkin bread cooling on rack | www.iamafoodblog.com


Sprinkle on some pepitas/pumpkin seeds if you want the ultimate Starbucks copycat pumpkin bread.
Add chocolate chips or chunks (2/3 cup to 1 cup) for pumpkin chocolate loaf.

Estimated Nutrition

Nutrition Facts
Pumpkin Bread Recipe
Amount Per Serving (1 slice)
Calories 442 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 2.3g14%
Cholesterol 47mg16%
Sodium 483mg21%
Potassium 173mg5%
Carbohydrates 72.4g24%
Fiber 3g13%
Sugar 39.5g44%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.

More bread


  1. Jayun says:

    Hi Steph! Is it 1/2 cup neutral oil? Just want to clarify since it just says 1/2 in the recipe. Can’t wait to try it!

  2. Marianne says:

    Recipe lists 1/2 neutral oil….I am assuming this is 1/2 CUP?

    1. Mike says:

      Hi Marianne – Good catch, it’s 1/2 cup. Fixed now, thanks!

  3. Sharon Quintana says:

    5 stars
    I made mine with monk fruit powdered sweetener instead of sugar! The loaf was delicious…..great recipe.

  4. Sharon Quintana says:

    5 stars
    I made my pumpkin loaf with monk fruit powdered sweetener instead of sugar. Delicious!

    1. Stephanie says:

      hi sharon,
      thanks for commenting and letting us know it works with powdered monk fruit!

  5. Carissa E says:

    This. looks. so. delicious. WOW! I can’t wait to bake it and make my home smell like pumpkin bread-y goodness!

  6. Denise Reider says:

    5 stars
    Easy to make. Very tasty.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Did you make this recipe?

Share it on instagram and tag it #iamafoodblog. If you'd like to leave a rating without leaving a comment, you can do so by clicking the stars underneath the recipe name.

Thanks for reading as always!
-Steph & Mike