Easy Pumpkin Bread (Moist & Perfectly Spiced)

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Easy pumpkin bread is a one-bowl quick bread made with canned pumpkin puree and oil — incredibly moist, warmly spiced, and even better the next day. Use pure pumpkin (not pie filling), don’t overmix, and bake it low and slow for a full hour. It’s the coziest fall loaf, and it needs no mixer.

The Quick Version

• Pure pumpkin puree, not pie filling (that’s pre-sweetened).
• Oil + pumpkin = exceptionally moist crumb.
• One bowl, no mixer.
• Even better the next day as the spices meld.

How to make it

1. Heat oven to 350°F (175°C); grease a 9×5 loaf pan. Whisk flour, both sugars, baking soda, salt and spices.
2. Whisk pumpkin, oil, eggs and water until smooth.
3. Stir wet into dry just until combined; pour into the pan.
4. Bake 55–65 minutes until a toothpick is clean. Cool 15 minutes, then turn out.

Foolproof tip: if the top is browning before the center is done, tent it loosely with foil — pumpkin bread needs the full hour to set in the middle.

Frequently asked questions

Is canned pumpkin the same as pie filling?

No — use pure pumpkin puree (one ingredient on the can). Pie filling is pre-sweetened and pre-spiced and will throw off the recipe.

Why is my pumpkin bread gummy?

Usually underbaked. It’s very moist and needs a full hour — test the center with a toothpick, and tent with foil if the top browns early.

Is it better the next day?

Yes — the spices meld and the crumb settles overnight. It keeps 4 days at room temperature.

More quick breads & muffins

Part of our easy quick bread & muffin recipes. Love fall flavors? Try zucchini bread, or browse our seasonal bakes.

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