Easy Pumpkin Bread Recipe

Prep 10 mins
Cook 50 mins
Total 1 hr
This post may contain affiliate links. Read my disclosure policy.

This super soft, moist Pumpkin Bread recipe is packed with pumpkin flavor and tastes *just* like the Starbucks Pumpkin Loaf. It’s incredibly easy to make and ready to go in the oven in just 10 minutes!

The Best Homemade Pumpkin Bread

Is it even fall without pumpkin bread? No, probably not. And, this pumpkin bread is probably the best you’ll ever have!

This easy pumpkin bread recipe starts with the most important ingredient – one whole can of pumpkin. We flavor it up with the perfect blend of spices and pop it into the oven. It’s a breeze to put together and goes into the oven in just 10 minutes.

I promise you will get that perfect, super soft, moist pumpkin bread, with tons of spiced pumpkin flavor, every single time with this recipe. Serve it warm with butter, room temperature or even chilled! It’s insanely delicious all three ways!

Pumpkin loaf on a grey and white plate with forks and butter.

Just Like Starbucks’ Pumpkin Bread

This recipe is a copycat recipe for the famous Pumpkin Loaf from Starbucks! If you are a crazy fan of Starbucks’ pumpkin bread, you have to make this version at home. For the price of one piece at Starbucks, you can have an entire loaf of it at home!

The only flavor difference between this pumpkin bread and the one at Starbucks: Pepitas sprinkled on top! I left them off because my kids prefer this bread without, but if you like the added crunch just sprinkle them right on top before baking.

More Reasons to Love this Pumpkin Bread Recipe

In addition to tasting just like Starbucks’ pumpkin bread, here are more reasons to give this recipe a try:

  • Quick and easy: Comes together in 10 minutes, no mixer required!
  • Moist and flavorful: This recipe makes a tender loaf of bread with tons of pumpkin flavor.
  • Versatile: Want to add chocolate chips? Go for it. Chopped walnuts? Why not!
  • Lasts: This bread tastes even better on day 2 or 3 as the flavors develop.

In closing, you should definitely make this pumpkin bread. All your fall baking dreams will come true and you’ll have a delicious slice of bread to enjoy with a warm beverage.

Ingredients in white bowls on a grey background.

Pumpkin Bread Ingredients

You’ll need a few baking ingredients on hand to make this pumpkin bread. You probably already have most of them already, so you’ll likely only need to pick up a few things:

  • All purpose flour
  • Pumpkin spice – From the store, or you can make your own (directions below).
  • Baking soda
  • Salt
  • Pumpkin –  Make sure it is pure pumpkin puree, not pumpkin pie filling.
  • Granulated sugar
  • Brown sugar
  • Large eggs
  • Vegetable oil – You could use canola oil if you prefer or have it on hand, I’d avoid olive oil though because it often has a very strong flavor that may come through in the pumpkin bread.
  • Vanilla extract – Pure is my preferred, but you can use artificial vanilla if you have that on hand.

Can I Add Pepitas, Like the Starbucks Bread?

Yes, you can definitely add pepitas to this recipe if you want a 100% spot-on recreation of the Starbucks pumpkin bread. Just sprinkle some on top of the bread before baking.

Pepitas are a great source of healthy fats and fatty acids, so not only will they add some crunch to your pumpkin bread but they’ll add some great nutrients too.

Can I Add Chocolate Chips or Nuts?

Yes, you can add up to 1/2 cup of chocolate chips or chopped nuts to the batter before it bakes. I recommend chopped walnuts.

Pumpkin Spice vs. Cinnamon

You can use pumpkin pie spice or just cinnamon in this recipe. Either way is delicious. If you do not have Pumpkin Spice on hand, but would like to make it, below is a simple recipe:

DIY Pumpkin Pie Spice

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  1. Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
  2. You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!
White bowl with pumpkin batter inside with a whisk.

How to Make Pumpkin Bread

Making pumpkin bread is super easy. You just need to measure the ingredients, dump, mix, and bake. Here’s how you do it:

  • Prep the oven and pan: Start by preheating your oven to 375 degrees. Preheating helps make sure the bread cooks evenly. While the oven preheats, grease a 9×5 baking loaf pan and line with parchment paper so that it hangs some over the sides. You can use oil, butter and flour, or non-stick spray to grease the pan. The parchment paper makes removing the bread very easy.
  • Mix the dry ingredients: In a medium sized bowl, whisk the flour, pumpkin spice, baking soda, and salt until they are well combined. Set the bowl aside.
  • Mix the wet ingredients: In a large bowl, whisk the pumpkin, sugar and brown sugar. When they are well combined, beat in the eggs, vegetable oil, and vanilla extract. 
  • Bring it all together: Once the eggs and oil are combined, slowly whisk in the flour mixture, until there are no lumps.
Unbaked pumpkin bread batter in a lined loaf pan
  • Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. If you are using a 9×5 baking loaf pan, the loaf should be done around 40 to 45 minutes or when a toothpick inserted in the center comes out clean. 

Note: If you are using a different size loaf pan, you will need to vary the time some. Shorter loaf pans will bake for longer while longer ones may need less time.

  • Tent with foil. After about 30 minutes, cover the top of the bread with foil. Covering the top with foil helps to make sure the top does not brown too much.
  • Cool & Serve: Allow the bread to cool, slice, and serve with your favorite toppings. Store leftovers in an airtight container at room temperature. Can also serve warm with butter!
Up close image of pumpkin bread sliced on a piece of parchment paper.

Tips for Success

Even though this is a super easy pumpkin bread recipe, it never hurts to have a few tricks up your sleeve. Here’s what I recommend to make sure you bake up the absolute best pumpkin quick bread.

  • Pack the brown sugar: Make sure you pack the brown sugar when measuring, this ensures you get the right amount.
  • Don’t over-mix: Stir the batter just long enough to remove the lumps and then bake.
  • Ovens bake differently: If your oven cooks hotter or cooler, you may need to adjust your bake time slightly.
  • Use the right kind of oil: Avoid strong flavored oils like olive oil or coconut oil, vegetable or canola oil often work best.
  • Cover the bread with foil at 30 minutes: This helps stop the top from over-browning the bread.

Serving ideas

Pumpkin bread is a lot like banana bread. It’s a sweet quick bread that is perfect for a quick breakfast or a mid-afternoon snack. I often eat it plain or add a small amount of butter on top. You could also heat it up a little and top it with Nutella, cream cheese, apple butter, or other kinds of butter or jams.

How to Store & Warm Pumpkin Bread

Pumpkin bread needs to be kept at room temperature or below. To store it, first let the bread cool completely on a wire rack. After it is completely cool, tightly wrap the bread in plastic wrap or place it in an airtight container. You can then store it on your counter for about 5 days or in the fridge for up to a week.

If you like warm slices of bread, you can slice a piece off and lightly toast it in your toaster oven or a standard toaster. You can also microwave it for 10 seconds!

Two slices of pumpkin bread on a gray plate with butter on top.

I am so excited to finally be sharing this super soft, easy Pumpkin Bread recipe with all of you. We have been testing it for the past 3 years and I finally feel that I got the recipe perfect to be able to say it’s as good (if not better!) than Starbucks’ Pumpkin Bread!

Please leave a review — you can even leave a photo now in the comments – sharing how this recipe turns out for you!

Looking for more amazing sweet Pumpkin recipes? Try this reader favorite for Pumpkin Cream Cheese Swirl Muffins, easy Maple Glazed Pumpkin Donuts and my favorite impressive — but still easy to make — Pumpkin Pie Cheesecake!

Yield: 1 loaf

Best Pumpkin Bread

Up close image of pumpkin bread sliced on a piece of parchment paper.

This super soft, moist Pumpkin Bread recipe is packed with pumpkin flavor and tastes *just* like the Starbucks Pumpkin Loaf. Bonus: it’s incredibly easy to make and ready to go in the oven in just 10 minutes!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract


  1. Preheat oven to 375*F. Grease a 9x5 baking loaf pan and line with parchment paper (where it hangs over the edges) for easy bread removal. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar.
  4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
  5. Pour batter into prepared loaf pan and smooth the top with a spatula. For a 9x5 baking loaf pan, loaf should be done around 50 minutes, until toothpick inserted in center comes out clean.
  6. Cover the top of the bread with foil while baking, around the 30 minute mark, to make sure the top does not brown too much.
  7. Allow to cool, slice and serve. Store leftovers in an airtight container at room temperature. Can also serve warm with butter!

Nutrition Information:


10 servings

Serving Size:


Amount Per Serving: Calories: 313Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 250mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 4g


This post may contain affiliate links. Read my disclosure policy.

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61 Responses
  1. Valerie

    Checked at 50 mins, wasn’t close to done. Have been cooking this recipe almost another 30 mins and it’s still gooey at the top. Going to give it another 5 mins. Will not be making this recipe again. It will not finish cooking!

  2. Robin

    Making it for the 3rd time, it’s scrumptious and so moist.
    I’m retired and can now have a relaxing cup of coffee anytime and this Pumpkin Bread is delicious anytime day or night. Especially yummy with that first cup of coffee in the morning.

    1. Ashley

      You probably don’t know how to bake properly. Made it for the first time last night and it won’t be my last time. Took longer than 50 mins but I expected that because my banana bread takes more than an hour too. MY ingredients were put to good use.

  3. Wendy

    All totalled, mine ended up in the oven for almost two hours and still the bottom wasn’t cooked through. I made a Pumpkin Dump Cake that I liked much better than this recipe. I’ll stick to that one instead of making this again.

    1. A woman holding a camera standing in front of some shelves.

      Hi Wendy! What kind of pan were you using? I can’t imagine how the bottom would not be cooked after 2 hours in the oven. Would love to help figure out what went wrong!

  4. Diane

    This pumpkin bread recipe was terrific! I’ve made it twice and added chopped toasted walnuts to the flour mixture. Because I have an older oven, I kept checking for doneness after 45 minutes. It still took a total of 50+ minutes, requiring just a few extra added minutes. I love the helpful advice to line the greased pan with overhanging parchment paper. This will be my GO TO recipe for pumpkin bread!

  5. Soledad François

    Hello Jessica,
    Thank you for this wonderful receipe.
    Could you give me the weight of thé fresh pumkin to be used because we don’t have pre-cooked pumpin.

  6. Halee

    I ended up baking my loaf for an extra 25 minutes for a pairing knife to come out cleanly. It rose beautifully and has filled our home with the most amazing smell. Now just waiting for it to cool!!

    1. A woman holding a camera standing in front of some shelves.

      Hi Jessica! I apologize, but I have only made and tested it with eggs, I do not have a good substitute recommendation.

    1. A woman holding a camera standing in front of some shelves.

      Hi Lynn! It should work as that is a common substitute. I can’t guarantee the results as I haven’t tried it myself, but I don’t think you will have any issues. Please share how it turns out!

  7. Grace

    Followed the recipe and it turned out great! I had to cook for about 15 extra minutes even with my oven running about 10 degrees hotter than I’d set it, so certainly recommend making sure you plan ample time, and do toothpick tests to avoid raw middles. It makes a nice, large loaf and the crumb is moist throughout. I would say it’s hard to overtake this one!

  8. No Name

    Came out too dense, the inside looked like paste. Waste of ingredient. Follow the recipe and thought by the remarks it would be the one, but it was not for me.

  9. Carole

    Absolutely amazing! Doubled the recipe and made 3 loaves 4” by 8”! Definitely a keeper! Baked for 60 minutes.

  10. Judie

    I made the batter exactly as recipe stated. Only changes – I used 5 small non-stick loaf pans, did not cover with foil, baked at 375 for 30 minutes. Perfect. Popped out once cooled, nice crumb, moist and lovely flavor. Will make again.

  11. Claire

    Definitely have to cook longer Think I’m up to 80 min n still not done. Smells great! Can’t wait to taste it!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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