Easy Pumpkin Bread

Ingredients for Easy Pumpkin Bread

This moist pumpkin bread uses just a few on-hand ingredients with canned pumpkin, to get this simple recipe into the oven in minutes, so that you can get to satisfying your fall flavor cravings any time the mood strikes!

All-Purpose Flour: It provides the structure and bulk of the sweet bread, with just the right texture.

Brown Sugar: Using brown sugar rather than regular granulated sugar (or a combination of both) adds a layer of warmth and flavor to the pumpkin spice bread with fewer ingredients.

Pumpkin Pie Spice: Using this spice blend cleverly adds all the spicy warmness you get from a mix of cinnamon, ginger, nutmeg, and allspice, in just one spice! If you don’t have pumpkin pie spice—see our tip on how to make your own. Or experiment with any of the spices mentioned, for your own sassy take on this spiced pumpkin loaf.

Baking Soda and Baking Powder: These leavening ingredients give the bread the rise needed to create tender, moist loaves.

Canned Pumpkin: We call for an entire 15 oz can of pumpkin in this recipe, stuffing the delicious loaves with the ultimate pumpkin flavor. You will want to be sure to choose plain canned pumpkin—not pumpkin pie mix (which contains sugar, spices, and salt) for successful loaves.

Vegetable Oil: It contributes tenderness without adding any flavor that could compete with the flavor of the pumpkin or spice.

Eggs: Add structure and lift to the bread. We always use large eggs (the most common size) for our recipes.

Want to satisfy your pumpkin craving even faster? Check out our Pumpkin Spice Pull-Apart Bread. Pillsbury™ Grands!™ biscuits get slathered with pumpkin pie mix and spice; layered and baked in a loaf pan before getting a luscious, sweet drizzle.

How to Make Pumpkin Bread

Our simple pumpkin loaf recipe comes together in just a few quick steps and 15 minutes of prep! For complete directions, follow the step-by-step instructions.

Stir the Dry Ingredients Together

Mix them first before adding the wet ingredients to ensure your loaves will have the best appearance and texture.

Beat the Wet Ingredients with the Eggs

Mix your wet ingredients separate from the dry ingredients. Use a whisk to help break up the eggs and mix them with the pumpkin and oil.

Combine the Wet and Dry Ingredients

Combine just until the dry ingredients are moistened (don’t over mix), so your loaves have a beautifully rounded top, rather than peaked tops that can come with over mixing.

Divide the Batter

Pour and spread the batter in the pans to the same height, so the loaves will bake at the same rate.

How to Slice Easy Pumpkin Bread

Good pumpkin bread, fresh from the oven, is hard to resist! But if you want nice slices that aren’t crumbly and travel well, hold off on cutting into the loaves until they have cooled completely.

Using a serrated bread knife, use a light sawing motion to cut slices from the completely cooled loaves. You can slice the entire loaf (and reassemble it before wrapping for storage) to grab slices quickly, or you can slice as you need them.

How to Store Leftover Pumpkin Bread

This bread is a great one to bring to a party or as a hostess or thank you gift! You can make it up to several days in advance with these tips. For the best pumpkin bread, wrap the completely cooled loaves in plastic wrap or foil and store using one of the methods below:

Room Temperature Storage: Store at room temperature up to 4 days.

Refrigerator Storage: Refrigerate loaves up to 1 week. The flavor will get even better when the ingredients have a chance to hang out together! You can slice it before storage, or slice as you need them.

Freezer Storage: Place the wrapped loaves in a freezer-safe storage bag, and freeze 2 to 3 months. (You can preslice the loaves before freezing, if you like.) Thaw the loaves overnight in the refrigerator.

How Can I Customize My Pumpkin Bread?

There are several ways you can quickly change up this scrumptious fall treat to suit your family’s tastes. Try one of these options, and create a sweet surprise every time you make it:

Sweet Stir-Ins: Gently stir 1/2 cup miniature chocolate chips or 1/2 cup chopped nuts (such as walnuts, pecans, or macadamia nuts) into the batter before spreading it in pans.

Top It with Streusel: Prepare as directed through Step 4. Mix 1/2 cup all-purpose flour and 1/2 cup packed brown sugar until blended. Cut 1/4 cup cold butter into small pieces, and mix with the flour mixture with a fork just until crumbly. Sprinkle evenly over batter. Bake as directed in Step 5.

Drizzle a Glaze: Mix 1 cup powdered sugar and 1 tablespoon milk until smooth. Add additional milk, 1/2 teaspoon at a time, if needed, until drizzling consistency. Drizzle over cooled loaves.

What Can I Make with Leftover Pumpkin?

Stock up on canned pumpkin, so you can be ready to make your favorite pumpkin recipes when the craving strikes!

Cans of unopened pumpkin can be stored 2 to 5 years on your pantry shelf. Use by the date on the can for the best results. Each 15 oz can contains about 1 3/4 cups of cooked pumpkin. Spoon any leftover canned pumpkin into a covered food-storage container and store it in the refrigerator 1 week or freeze it up to 3 months. Frozen pumpkin may separate when thawed, but it’s still perfectly good to use!

Use leftover pumpkin in any of these delicious recipes:

For a monkey bread with a rich, pumpkin flavor that’s perfectly acceptable as a breakfast or a brunch treat try our Pumpkin Cheesecake Monkey Bread. Craving cinnamon rolls? Our Pumpkin Spice Ultimate Cinnamon Rolls are flavored with pumpkin spice for a fun fall twist!

Searching for more? Just add 4 ingredients to our Pillsbury™ cookie dough to create Pumpkin Sugar Cookies with cream cheese icing. Or for the ultimate fall dessert guaranteed to impress. Our Pumpkin-Cream Cheese Dumplings are filled with a rich pumpkin and spice cream cheese filling and sprinkled with brown sugar mixed with more pumpkin spice. Yum!