Pumpkin Bread

When I used to work outside of the home, I frequently stopped at Starbucks on the drive from my morning workout at the gym to my office in Boulder. I’d get a matcha latte and a slice of pumpkin bread. I became obsessed with that tender, moist, perfectly spiced bread. But as a registered dietitian, I also knew I could recreate those same cozy flavors with less sugar, less fat, and a more wholesome ingredient list.

Main Ingredients And Substitutions

My pumpkin bread recipe doesn’t require any fancy ingredients or equipment. Make it quickly from the following pantry ingredients: 

• Pumpkin puree: I use an entire 15-ounce can of pure pumpkin puree, such as Libby’s, Misfits Market, or another 100% pumpkin brand. Keep in mind that canned pumpkin puree is not the same as pumpkin pie filling, which contains added sugar and spices and would change the flavor and sugar content of the bread.
• Avocado oil: I prefer avocado oil because it has a neutral flavor and keeps the loaf tender. For pumpkin bread, oil is generally my preference over butter. I like it because oil mixes in easily and helps create a particularly moist, soft crumb. Other types of neutral oil, such as canola oil or vegetable oil, will work just fine. 
• Brown sugar and granulated sugar: The combination provides sweetness, moisture, color, height, and depth of flavor in fall baking recipes without making the loaf overly sweet. I also tested with a combination of brown sugar and maple syrup. But the loaf was too dark for my preference. 
• All-purpose flour: I tested this recipe with regular all-purpose flour and in the lowest amount that still provides height and structure without being weighed down. For a gluten-free version, use an equal amount of gluten-free baking flour, such as Bob’s Red Mill 1:1 gluten-free baking flour. 
• Pumpkin pie spice: I keep this recipe simple by using pumpkin pie spice, but individual fall spices work just as well. A combination of cinnamon, ginger, nutmeg, allspice, and a small amount can be used in its place. A pinch of fine kosher salt is the only other seasoning I call for. 
• Pepitas: Raw green pumpkin seeds are completely optional, but I love the little bit of crunch they add to the tender loaf. And they make my bread look and taste even more like a Starbucks pumpkin bread clone recipe.  

Find the ingredient list with exact measurements in the recipe card below.

How To Get A Moist, Tender Loaf

I’ve made this easy pumpkin bread recipe so many times that I’ve picked up several handy tips along the way. Here’s how to make pumpkin bread so it turns out perfectly moist every time. 

1. Mix the wet ingredients. Stir together the pumpkin puree, sugars, eggs, avocado oil, and vanilla until smooth and well combined. Incorporate the pumpkin evenly incorporated before adding the dry ingredients.
2. Add the dry ingredients. The reason for adding the dry ingredients second is so they can more easily stir into the batter. If the ingredients are overmixed, a dark line may form at the bottom of the baked loaf. Using a rubber spatula, fold in the flour, pumpkin pie spice, baking soda, and salt until no dry streaks remain. I avoid overmixing here because too much stirring can make quick bread tougher rather than tender.
3. Transfer and bake. The batter should be thick but easily spreadable. Transfer it to a greased or nonstick 9×5-inch loaf pan and smooth the top. Add chopped pepitas before baking if desired. Bake at 350°F for 30 minutes. 
4. Tent with foil. After 30 minutes of baking, loosely tent the loaf with aluminum foil, but do not seal it at the edges. Continue baking for another 25-35 minutes. The loaf is ready when a toothpick inserted into the middle comes out clean. If the center still looks wet or jiggles when I move the pan, it needs more time. It’s similar to making zucchini bread and other quick bread recipes in that it requires a lot of checking near the end. 
5. Cool before slicing. Let the loaf cool in the pan for 5-10 minutes, then remove it from the loaf pan and transfer it to a wire rack. I recommend allowing it to cool further before slicing so the loaf can finish setting.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten-Free

This pumpkin bread is easy to make gluten-free with a simple cup-for-cup substitution. I use an equal amount of 1:1 gluten-free baking flour in place of the all-purpose flour, and no other changes are needed.

Easy Ways To Change It Up

I love this pumpkin bread just as it is, especially with the crunchy topping of raw green pumpkin seeds. Still, it is an easy recipe to customize depending on the mood.

• Add chocolate. Fold in dark chocolate chips for a pumpkin-and-chocolate combination that makes this loaf feel extra indulgent.
• Add nuts. Chopped walnuts, pecans (like in this pumpkin coffee cake), or even toasted almonds add crunch and a little more texture to every slice.
• Try chopped fruit. Other mix-ins, such as chopped and roasted apples, golden raisins, or dried cranberries can be folded into the batter for a fall recipe with little bites of fruity sweetness. I recommend keeping the additions moderate so the extra moisture doesn’t make the loaf difficult to bake through.
• Keep it simple. My favorite topping is a scattering of coarsely chopped raw green pumpkin seeds. They add just enough crunch without taking away from the soft, tender pumpkin bread. They also give it that iconic look of Starbucks pumpkin bread. 
• Turn it into dessert. A simple cream cheese frosting (such as the frosting portion of this recipe) can transform this quick bread into something that feels much more like a pumpkin dessert.

How To Store It

Once the loaf is completely cooled, I store the pumpkin bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it in an airtight container for up to about 1 week.

This pumpkin bread also freezes well. Freeze an entire loaf or freeze individual slices wrapped tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw the loaf or slices overnight in the refrigerator or at room temperature for a couple of hours. A quick warm-up in the toaster oven brings back that just-baked feel and soft, tender texture.

Recipe Changelog

• September 2026: We previously published a version of pumpkin bread that was made with Paleo friendly ingredients, including almond flour, coconut flour, maple syrup, and coconut oil. It included pecans, cinnamon, and baking powder. It was dairy free, gluten free, grain free, and Paleo. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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