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Loaf of pumpkin bread cut on a cooling rack

The Best Easy Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 10 1x
  • Category: Quick Bread
  • Method: Oven
  • Cuisine: Breakfast


This is the perfect cozy fall recipe! Pumpkin bread is simple to make and absolutely delicious!



Crumb Topping:

  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1/4 cup cold butter, cubed

Pumpkin Bread

  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice


  1. Preheat the oven to 350°F. Coat an 8×4- inch pan with nonstick spray. Line the pan with parchment paper and coat again with nonstick spray.
  2. Crumb Topping: In a medium bowl combine the flour, brown sugar, pumpkin pie spice, salt, and butter with a pastry cutter or fork until large crumbs are formed. You can also use your hands to do this. Set aside.
  3. Bread: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In another large bowl whisk together the sugar, oil, eggs, vanilla, pumpkin, and pumpkin pie spice until smooth and combined.
  5. Pour the pumpkin mixture into the flour mixture and stir until smooth and no lumps remain.
  6. Pour the batter into the prepared pan and top with the prepared crumb mix.
  7. Bake for 55 – 65 minutes or until a toothpick or skewer inserted into the center comes out clean. If you notice the bread browning too quickly, loosely tent with aluminum foil.
  8. Allow the bread to cool in the pan for 20 -30 minutes and then transfer to a wire rack.
  9. Serve warm or at room temperature.


Store airtight for up to 3 days at room temperature.

Freeze airtight for up to a month for best freshness.

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