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A loaf of pumpkin bread that has been sliced on a marble serving tray.
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4.89 from 9 votes

Pumpkin Bread

This Classic Pumpkin Bread is easy to make, perfectly spiced, and full of pumpkin flavor. You can enjoy this bread plain, add chocolate chips, or nuts!
Course Breakfast
Cuisine American
Keyword bread, fall, pumpkin bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf
Author Danielle


  • 1 and 2/3 cup (210 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup (250 grams) pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150 grams) granulated sugar
  • 1/2 cup (100 grams) light brown sugar packed
  • 1/2 cup (120 ml) oil
  • 1/4 cup (60 ml) buttermilk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside. 
  • In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla extract until fully combined. Combine the wet and dry ingredients and mix them together until just combined.
  • Pour the batter into the prepared loaf pan and spread it around into one even layer. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil to prevent excess browning on top of the bread.
  • Transfer to a wire rack to cool in the pan for 20 minutes, then carefully remove the bread from the pan using the overhang from the parchment paper, and return to the wire rack to cool completely.



Storing Instructions: Bread may be stored in an airtight container at room temperature for 3 to 4 days. If you need to store it a day or two longer, then I recommend refrigerating it.
To freeze the whole loaf: Wrap the loaf tightly with plastic wrap and store it in a large freezer bag or storage container. To thaw it, place it on the counter a few hours ahead of time and let it come to room temperature.
To freeze individual slices: Wrap the slices tightly with plastic wrap and store them in a freezer bag. To thaw the slices, set them on the counter and let them come to room temperature or unwrap them and heat them in the microwave in 20 to 30 second increments until warmed through.
Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling in this bread. 
Oil: Canola, vegetable, or melted coconut oil all work well in this bread. If you're using melted coconut oil, make sure that your other ingredients are at room temperature so it doesn't solidify when you mix everything together.
Buttermilk: If you don't have any buttermilk on hand, you can use my homemade buttermilk substitute here.
To add chocolate chips: Mix 1 cup (190 grams) semi-sweet or dark chocolate chips into the batter.
To add nuts: Mix 3/4 cup (90 grams) of chopped walnuts or pecans into the batter.