Cakes/ Dessert/ easy/ Muffins & Quick Breads/ no mixer/ quick

Pumpkin Bread

November 18, 2019

This pumpkin bread is light, tender and full of warm spices. It’s a simple one-bowl recipe that doesn’t require a mixer and takes only 10 minutes to make – perfect for a lazy winter morning.

Pumpkin Bread

I didn’t grow up eating pumpkin in desserts, so it wasn’t until recently that I began adding it to my baking projects. Like anything with sugar, I immediately fell in love with the moisture pumpkin adds to baked goods and how it complements some of my favorite warming spices like cinnamon and nutmeg.

This pumpkin bread recipe is similar to my favorite Pumpkin Muffins. I’ve added in some cloves to make the perfect pumpkin spice blend and switched the milk for sour cream to give it an extra rich crumb (milk will still work fine). Just like in my Easy Banana Bread or Applesauce Bread, the fruit adds moisture to the cake and makes it tender without becoming too dense.

Pumpkin Bread

This easy pumpkin bread is the recipe I keep coming back to anytime I’m craving something sweet with warm spices. It doesn’t require a mixer and comes together in minutes, giving you time to prepare for the busy holiday season.

Pumpkin Bread

How to make pumpkin bread

The best pumpkin bread recipe has to have the perfect spice blend. I use a combination of my favorite warming spices – cinnamon, ginger, nutmeg and cloves – and brown sugar to give this moist pumpkin bread the perfect flavor and crumb. Brown sugar not only adds even more moisture, but also gives the pumpkin spice bread a caramel note that highlights the warm spice and pumpkin.  

The actual pumpkin bread recipe is so simple to make. You simply whisk together your dry ingredients, which helps make sure the spices get evenly distributed. Then mix the eggs with the sugar, and add in the oil. Once combined, the final step is to add in the pumpkin and sour cream, whisking just until combined. Be careful not to over mix the batter, as this will lead to a dense bread instead of the soft and tender crumb you’re looking for.

Pumpkin Bread

Bake and wait

Pour the pumpkin bread batter into a greased pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. If the pumpkin spice bread starts browning too quickly, cover it loosely with aluminum foil after 30 minutes and continue baking. 

Now comes the hard part, waiting for it to cool. This moist pumpkin bread smells incredible as it bakes, but it needs to cool and firm up before you cut into it. The pumpkin bread recipe actually becomes more moist as it rests over time, which means it’s even better the second day (if you have any left by then).

Pumpkin Bread

The pumpkin spice bread can be stored in the fridge for up to 5 days, but be sure to bring it to room temperature before serving so it’s perfectly soft and moist. It can also be frozen and thawed overnight, so I like to double the recipe and always have some extra whenever the pumpkin spice craving hits.

For someone who prefers chocolate over fruit, I can’t get enough of this easy pumpkin bread. You can even throw in some chocolate chips if you’d like, but it’s perfect on its own. With a moist and tender crumb and a flavor that is full of warm spices, this pumpkin bread rivals some of my other favorite banana breads. With even colder weather on its way, warm up with a slice of this pumpkin bread and a warm cup of hot cocoa.

Pumpkin Bread

More Favorite Pumpkin Recipes

5 from 4 votes
Pumpkin Bread
Pumpkin Bread
YIELD: 1 loaf

  • 1 2/3 cups (230g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light (or dark) brown sugar
  • 1/2 cup (120ml) vegetable or canola oil
  • 1 1/2 cups (340g) pumpkin puree (canned or fresh, I use canned)
  • 1/4 cup (60ml) sour cream (or whole milk)
  1. Preheat oven to 350°F/180°C. Grease a 9×5 inch pan.
  2. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin puree and sour cream and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

  4. Pour batter into prepared pan. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. To prevent the bread from browning too much while baking, cover it loosely with aluminum foil, about halfway through baking. Allow to cool in pan on a wire rack.

  5. Keep the bread in the fridge for up to 5 days, but make sure to serve it at room temperature so it’s soft and moist when served. The bread can also be frozen for up to 2 months (thaw overnight in the fridge).

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  • Reply
    Lynn Meadows
    December 6, 2019 at 6:06 pm

    There are two things that I love in the Fall and Winter season… It’s baking and Pumpkin recipes =)

    I made this the other day and it was so delicious thank you Shiran. Your instructions were so easy to follow.

  • Reply
    April 9, 2020 at 2:31 pm

    Delicious and super easy to make. One of the best recipes I’ve ever tried!

  • Reply
    October 24, 2020 at 6:47 am

    Baked the pumpkin bread today. It was delicious and the neighbours dropped flowers for the yummy bread!

  • Reply
    November 11, 2020 at 9:48 am

    Can you substitute melted butter for the canola oil?

    • Reply
      November 15, 2020 at 6:35 am

      It would change the flavor and texture, but it would work 🙂

  • Reply
    October 22, 2021 at 4:51 pm

    Diabetic friendly version: This must be easy b/c even MINE came out ultra moist and delicious. EVERYONE loves it. This may be the best thing I have made. About to make several more. I have to watch my sugar so I subbed 2/3 cup of garbanzo bean flour for 2/3 of the wheat flour to boost protein and reduce carb content; used fresh-milled hard white wheat for the other cup. Used Truvia brown sugar and splenda granules for sweetener (went slightly light on sweetener too).

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