Name: Easiest Pumpkin Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ½ cup neutral oil (such as coconut, canola, or avocado); 1½ cups granulated sugar; 2 large eggs (room temperature); 1 cup pumpkin puree; 1 teaspoon vanilla extract; ⅓ cup water (room temperature); 1 teaspoon baking soda; ¾ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon ground nutmeg; 1½ cups all-purpose flour

Why You’ll Love This Recipe

I love this recipe because it’s so easy and foolproof. The batter comes together in one bowl, and I don’t need any fancy tools or complicated steps. It’s soft, sweet, and perfectly spiced with cinnamon, nutmeg, and cloves. I especially like how the pumpkin keeps the bread moist for days—it tastes just as good on day three as it does fresh out of the oven. It’s great as a breakfast treat, afternoon snack, or even a holiday gift.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup neutral oil (coconut, canola, or avocado)
1½ cups granulated sugar
2 large eggs (room temperature)
1 cup pumpkin puree
1 teaspoon vanilla
⅓ cup water (room temperature)
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
1½ cups all-purpose flour

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8×4-inch loaf pan with parchment paper.
In a large bowl, I whisk together the oil, sugar, eggs, pumpkin puree, water, and vanilla until the mixture is smooth and well combined.
Then I add the baking soda, salt, cinnamon, cloves, nutmeg, and flour to the wet mixture. I stir everything together just until the batter comes together—I make sure not to overmix.
I pour the batter into the prepared loaf pan, smoothing the top with a spatula.
I bake the bread for 55–65 minutes, or until the top springs back when touched and a toothpick inserted in the center comes out clean.
Once done, I let it cool in the pan for 10–20 minutes before lifting it out and allowing it to cool completely on a wire rack.

Servings and timing

This recipe makes 10 slices.
Prep time: 10 minutes
Bake time: 55–65 minutes
Total time: About 1 hour 15 minutes

Variations

Add mix-ins: I sometimes fold in chopped walnuts, pecans, or chocolate chips for extra texture and flavor.
Top with a cinnamon sugar crust: Before baking, I sprinkle cinnamon sugar over the batter for a crunchy top.
Make it healthier: I swap half the all-purpose flour for whole wheat and reduce the sugar slightly.
Turn it into muffins: I divide the batter into muffin tins and bake for about 20–25 minutes.
Add a cream cheese swirl: I swirl a sweetened cream cheese mixture into the batter before baking for a cheesecake twist.

Storage/Reheating

I keep the cooled pumpkin bread in an airtight container at room temperature for up to 4 days. For longer storage, I wrap it tightly and freeze it for up to 2 months. When I’m ready to eat, I thaw it at room temperature or warm slices in the microwave for 10–15 seconds to bring back that soft, fresh-baked texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree and it works just as well. I make sure it’s smooth and not too watery to match the texture of canned.

Why is my bread too dense?

That can happen if I overmix the batter or don’t measure the flour correctly. I always spoon and level my flour and mix just until combined.

Can I reduce the sugar?

I’ve reduced the sugar to 1 cup with good results. It’s still sweet enough, especially if I’m adding mix-ins like chocolate chips.

What size loaf pan should I use?

An 8×4-inch pan works best for this recipe. A 9×5-inch pan will also work, but the loaf may bake faster and be a little shorter.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and it turns out great. I make sure the blend includes xanthan gum or add a bit myself for structure.

Conclusion

This Easiest Pumpkin Bread is my ultimate fall comfort bake. It’s quick, simple, and always a crowd-pleaser. I love how it fills the kitchen with the warm aroma of cinnamon and cloves, and how every slice is tender and full of flavor. Whether I’m baking it to share or just to enjoy with a cup of coffee, this is the kind of recipe I come back to again and again.