Classic Pumpkin Bread

Table of Contents

Classic Pumpkin Bread recipe from Family Fresh Meals

This Classic Pumpkin Bread recipe is filled with cozy fall flavors and the perfect moist texture. Made with canned pumpkin, warm spices, and a touch of vanilla extract, it’s a quick bread that bakes up tender and rich every time. The entire can of pumpkin gives the loaf its signature pumpkin flavor, while vegetable oil keeps it soft and flavorful. Whether it’s your first batch or the second time you make it, this easy pumpkin bread recipe always gets rave reviews. Serve it warm from the oven or once cooled on a wire rack—either way, it’s a slice of fall comfort.

Classic Pumpkin Bread sliced on a cutting board

What do I eat with pumpkin bread?

This pumpkin bread can be eaten for breakfast, a snack, or even dessert. My favorite way to eat pumpkin bread is with a slab of plain butter. You can get fancy and eat your pumpkin bread with honey butter, Nutella, peanut butter, or even pumpkin butter if you really love pumpkin flavor.

How do I store my pumpkin bread?

You can store your pumpkin bread at room temperature or in the refrigerator for up to one week. You can also freeze your pumpkin bread if desired. It can be frozen for three to six months. Make sure that however you store your pumpkin bread, it is in an airtight container.

What substitutions can I make?

Oil: Swap vegetable oil with olive oil, canola oil, or avocado oil for different flavor notes.

Sour cream: Replace with Greek yogurt for a lighter version.

Pumpkin puree: Substitute homemade pumpkin puree—but not pumpkin pie mix.

Add-ins: Stir in chocolate chips, nuts, or raisins for a fun twist.

Can I double this recipe?

Yes! Bake two loaves or a few smaller loaves—they make great gifts.

Why is my bread dense?

Over mixing the wet and dry ingredients can lead to dense bread. Stir gently until just combined.

Ingredient Notes

Large eggs: Bind the wet ingredients together and give structure to the tender bread.

Granulated sugar: Adds sweetness and helps with a soft, moist crumb.

Light brown sugar: Adds richness and depth with a touch of molasses flavor.

Vegetable oil: Keeps the pumpkin loaf moist; olive oil, canola oil, or avocado oil also work well.

Vanilla extract: Brings warm aroma and enhances the rich flavor of the pumpkin.

Pumpkin puree: Use 100% canned pumpkin, not pumpkin pie mix—this provides that deep pumpkin flavor.

Sour cream: Adds a creamy texture and keeps the bread soft and balanced.

All-purpose flour: The base of the dry mixture for a sturdy bread.

Baking soda: Helps the bread rise evenly during the bake time.

Cinnamon, ginger, nutmeg: Classic pumpkin pie spice mix for cozy fall flavors.

Salt: Balances the sweetness and enhances every flavor in this great recipe.

Preheat the oven to 350° F. In a medium sized mixing bowl, whisk the eggs, both sugars (brown and granulated), vanilla extract, and oil until smooth.

Add the pumpkin puree and sour cream and fold into the egg mixture.

Sift the dry ingredients (flour, baking soda, cinnamon, ginger, nutmeg and salt) and whisk gently until all is combined.

Pour the mixture into a greased or parchment lined 9×5 inch loaf tin and place in the oven for 50-60 minutes.

To check if the bread is done use a toothpick/skewer stick to poke the center of the bread. If it comes out clean the bread is done.

Once the bread is done allow to cool before transferring out of the baking tin.

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