This pumpkin bread is soft, moist and full of warm fall spice. It also uses one whole can of pumpkin, so there is no half-empty can sitting in the fridge all week. You stir it up in two bowls with a whisk and a spatula. Then the oven does the work for about an hour.

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You get one tall loaf with a crackly cinnamon sugar top. It tastes great the day you bake it and even better the next morning. Bake it on Sunday and breakfast is handled for the first half of the week.

Why This Pumpkin Bread Stays Moist

A lot of pumpkin bread turns out dry by day two. This one does not, and here is why.

• A full can of pumpkin. You use 15 ounces of pumpkin for 2 cups of flour. That is more pumpkin than many recipes call for, and it keeps the crumb soft.
• Oil, not butter. Oil stays liquid at room temperature, so the loaf stays tender for days.
• Two kinds of sugar. Brown sugar holds on to moisture and adds a light caramel taste. White sugar keeps the loaf from getting heavy.
• A clear doneness test. You pull the loaf when the center hits 200°F to 205°F. That means it is baked through but not dried out.

Pumpkin Bread Ingredients and Easy Swaps

Everything here is a basic pantry item. A few notes will save you a trip to the store.

• Canned pumpkin puree. Buy plain pumpkin, not pumpkin pie filling. The pie filling already has sugar and spice in it and will throw off the recipe. Homemade puree works, but it is wetter. Blot it with paper towels first.
• All-purpose flour. Spoon it into the cup and level it off. If you scoop with the cup, you pack in too much flour and the loaf turns dense. If you have a scale, 2 cups is 250 grams.
• Oil. Vegetable or canola oil both work. Melted butter works too, but the loaf will be a little firmer the next day.
• Spices. The recipe uses cinnamon, nutmeg, ginger and cloves. Out of one? Use 1 tablespoon of pumpkin pie spice in place of all four.
• Baking soda and baking powder. Check the dates. Old leavening is the top reason a quick bread comes out flat.
• Gluten free. A 1-to-1 gluten-free baking blend is the easiest swap. Expect a slice that is a bit more crumbly.
• A lighter loaf. Cut each sugar to 1/2 cup for a less sweet bread. You can also use 1/4 cup of oil plus 1/4 cup of unsweetened applesauce.

How to Make Pumpkin Bread, Step by Step

This is a one-spatula kind of recipe. That matters on a night when the sink is already full. The full amounts are in the recipe card below.

1. Get the pan ready. Heat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with a strip of parchment that hangs over two sides. The extra paper works like handles later.
2. Whisk the dry ingredients. Put the flour, spices, baking soda, baking powder and salt in a medium bowl. Whisk well so the baking soda has no lumps.
3. Whisk the wet ingredients. In a large bowl, whisk the pumpkin, both sugars, oil, eggs and vanilla until smooth.
4. Fold them together. Add the dry mix to the wet mix. Fold with a spatula and stop as soon as you see no dry flour.
5. Fill the pan. Scrape in the batter, smooth the top and sprinkle on the cinnamon sugar.
6. Bake. Bake for 60 to 70 minutes.
7. Cool. Leave the loaf in the pan for 15 minutes. Then lift it out and let it cool on a wire rack for at least 1 hour before you slice it.

How to Tell When Pumpkin Bread Is Done

The center of the loaf is the last part to bake. The top can look done a good 15 minutes before the middle is ready, so do not trust color alone.

Push a toothpick into the crack at the center of the loaf. It should come out clean or with a few moist crumbs. Wet batter means it needs more time. If you have an instant-read thermometer, the center should read 200°F to 205°F.

Is the top getting dark before the middle is set? Lay a piece of foil loosely over the pan after 45 minutes and keep baking. Home ovens can run hot or cold, too. A cheap oven thermometer will tell you if yours does.

Common Pumpkin Bread Mistakes

• Overmixing the batter. Too much stirring makes the loaf tough and full of tunnels. Stop when the flour is gone. A few small lumps are fine.
• Packing the flour. Extra flour makes a dry, heavy loaf. Spoon and level, or weigh it.
• Using pumpkin pie filling. It looks the same on the shelf, so check the label.
• Pulling it too early. An underbaked loaf sinks and has a gummy line in the middle. Test the center, not the edge.
• Slicing it hot. Warm pumpkin bread smells amazing, but it crumbles and seems gummy when you cut it. Give it the full hour.

Pumpkin Bread Variations

• Chocolate chip. Fold in 3/4 cup of semisweet chocolate chips with the flour.
• Nuts. Fold in 3/4 cup of chopped pecans or walnuts.
• Muffins. Fill lined muffin cups three-quarters full. Bake at 350°F for 20 to 24 minutes. You will get about 16 muffins. For a sweeter take, try our Cinnamon Roll Pumpkin Muffins.
• Mini loaves. Split the batter between 3 mini loaf pans. Bake for 35 to 45 minutes. These are a nice size for gifts.
• Two loaves. Double everything and bake the pans side by side. Eat one now and freeze one for later.

How to Store and Freeze Pumpkin Bread

Let the loaf cool all the way first. If you wrap it warm, steam gets trapped and the top turns sticky.

• Counter. Wrap the loaf in foil or plastic wrap, or keep it in a covered container. It stays fresh for 3 to 4 days.
• Fridge. Wrapped well, it keeps for up to 1 week.
• Freezer. Wrap the whole loaf in plastic wrap and then foil. You can also freeze single slices in a freezer bag. It keeps for up to 3 months. Thaw the loaf on the counter overnight, or warm a slice in the microwave for 20 to 30 seconds.

Because it freezes so well, this is an easy bake to make ahead for the holidays. For more make-ahead sweets, see our Thanksgiving dessert ideas.

More Pumpkin Recipes to Try

Still in a pumpkin mood? Try our Pumpkin Cake Roll or these Mini Pumpkin Cheesecakes for dessert. Pumpkin Spice Cheesecake Dip is a fun snack for a crowd. And if you carve a pumpkin this month, here are 8 ways to roast pumpkin seeds.

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