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This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

A good pumpkin bread recipe is an essential for any home cook. As cookbook authors and passionate home cooks, we’ve made more pumpkin bread recipes than we can count. Here’s our spin: we wanted to create a loaf that was easy to make and full of flavor.
This one comes out cozy-spiced, tender, and moist, with a texture not too fluffy or too dense. It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. It’s the quick bread to make in fall!
Ingredient notes for this pumpkin bread recipe
There are many ways to make a great pumpkin bread. Alex and I created this one to be ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. Why is it easy? There’s no need for a mixer or waiting for butter to come to room temperature: you can mix it all up in one bowl! Here are a few ingredient notes for this recipe:
- Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
- Eggs: These bind the bread together. For egg-free, go to our Vegan Pumpkin Bread.
- Granulated sugar: You can substitute the solid sweetener of your choice; we don’t recommend using maple syrup here.
- Neutral oil: Oil makes a moister quick bread than butter; it also allows the recipe to be made in a bowl with no stand mixer.
- Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
- All purpose flour: You can substitute up to ¼ of the flour with whole wheat flour. For a gluten-free option, go to our Gluten Free Pumpkin Bread.

Tips for baking pumpkin bread
This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:
- Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. This recipe is optimized for a 9 x 5 inch pan, but also works in a 8 x 4 inch pan.
- Don’t overmix. Overmixing a quick bread can lead to holes in the texture of the crumb.
- Let it cool fully before serving. This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal.
Try it with a maple glaze
This easy pumpkin bread is delicious plain, but we like it best with a glaze! This maple glaze is simple to whip up and has a sweet, maple-forward flavor.
- Using maple glaze adds a pop of maple-forward flavor. It’s easy to find at the grocery store and it’s worth buying. However, the glaze tastes delicious without it!
- Butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
- Use our even simpler variations. You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.
Tip
Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan, so the glaze doesn’t run down the sides.

Variations and mix-ins
OF course, there are lots of ways to riff on a pumpkin bread recipe. Here are a few ideas for adding to the top or inside this bread:
- Chocolate chips: Fold in 1 cup semisweet or bittersweet chocolate chips before baking; go to Chocolate Chip Pumpkin Bread.
- Nuts: Top the bread with ⅓ cup chopped pecans or walnuts. Toast the pecans or walnuts to bring out the flavor.
- Cream cheese frosting: Top with a half recipe of this Cream Cheese Frosting.
- Drizzle: Drizzle this bread with Powdered Sugar Icing.
- Banana: Make Pumpkin Banana Bread instead.

Storing leftovers
This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:
- Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
- Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
- Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.

More pumpkin recipes
When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:
- Try classics like pumpkin cookies, pumpkin muffins, or pumpkin cake.
- Mix up pumpkin bread pudding, pumpkin pudding, or pumpkin ice cream.
- Start the day with pumpkin French toast, pumpkin baked oatmeal, or pumpkin pancakes.
- Go savory with pumpkin chili or pumpkin risotto.
Dietary notes
This easy pumpkin bread recipe is vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread
Easy Pumpkin Bread
This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: Baked
- Diet: Vegetarian
Ingredients
For the pumpkin bread
- 3 eggs
- 1 cup pumpkin puree
- 1 ¼ cups granulated sugar
- ¾ cup neutral oil
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
- ¾ teaspoon kosher salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups [210 g] all-purpose flour
For the glaze (optional*)
- ½ cup powdered sugar
- 1 tablespoon melted butter
- 2 tablespoons maple syrup
- 1 pinch salt
- 3 drops maple extract (optional)
- 1 tablespoon milk, plus more if needed
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked.
- In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
- Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir).
- Pour the batter into the bread pan.
- Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
- If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread.
- Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).
Notes
*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.
So very yummy! This recipe was in this week’s email and I had to make it immediately! We devoured it! The glaze – lip smacking good!
I don’t seem to get sick of pumpkin flavor, typically in savory stuff but baking too, and pumpkin puree based bread works for me too, so thank you
Amazing I used home grown pumpkins for mine and spices best recipe ever!!!
Delicious and so easy to make. Taught my grandkids how to make it today! Everything was in the pantry!
Thanks for sharing
The best pumpkin bread! Thank you