There’s nothing quite like the sensation of slicing into a loaf of freshly baked pumpkin bread. The crust is perfectly golden, giving way to an interior that’s wonderfully soft and tender. Each bite is a harmonious blend of natural sweetness from the pumpkin, balanced with a medley of our favorite fall spices. This quick bread is an absolute favorite, not just during the fall, but any time of year.

A loaf of sliced up Pumpkin Bread on a cutting board.


  • Flour: Substitute the all-purpose flour with a gluten-free flour blend if desired. Ensure it contains xanthan gum, which will help achieve a similar texture.
  • Sugar: Use coconut sugar or brown sugar if desired.
  • Oil: Melted butter, refined coconut oil, and even applesauce are great alternatives.
  • Eggs: Replace eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2 1/2 tablespoons of water = 1 egg) or a commercial egg substitute.
  • Spices: Substitute the cinnamon, nutmeg, ginger, and cloves with 1 tablespoon of pumpkin pie spice if desired.

Substitutions can affect final taste and texture. For best results, substitute with ingredients and methods you are familiar with.

Frequently Asked Questions

Does pumpkin bread need yeast?

This pumpkin bread is a type of “quick bread,” which means it relies on baking soda as its leavening agent to rise.

Quick breads are typically faster and easier to make compared to their yeast-based counterparts. The absence of yeast gives this bread its distinct texture and allows for a simpler, more straightforward baking process.

Is canned pumpkin the same as pumpkin puree?

Yes, and while those terms are often used interchangeably, it’s essential to note that pumpkin pie filling is different from pumpkin puree. For this recipe, ensure you’re using pumpkin puree which is pure pumpkin without any added spices or sugar.

Can I use fresh pumpkin instead of canned?

Absolutely! For a bolder flavor, roast or steam pumpkin and then puree it in a blender or food processor until smooth.

Can I use sweet potatoes instead of pumpkin?

We absolutely love pumpkin bread, but if you have a hard time finding canned pumpkin, or simply want to change things up, go ahead and substitute with canned sweet potato puree.

How do I know when the bread is fully baked?

A toothpick or knife inserted into the bread’s center should come out clean.

Optional Add-Ins

Some people absolutely love to add nuts, dried fruit, or even chocolate chips to their pumpkin quick bread. If that’s your thing, feel free to add in 1 to 2 cups of either chopped nuts, or small or chopped dried fruit. This is the perfect base recipe if you want to make any additions.


  • Dense Bread: Overmixing can lead to a denser texture. Gently fold in your ingredients to avoid this.
  • Bread Sticking to Pan: Generously grease and flour your pan. Consider using parchment paper for an easier release.

Tips From the Chef

  • Make sure to distribute the batter evenly between the two loaf pans to ensure consistent baking.
  • When combining the dry and wet ingredients, fold gently just until they’re incorporated to maintain a tender crumb.
  • Use fresh baking soda and spices to guarantee the best rise and flavor.
  • Loosely cover the bread with foil while baking if your loaf is getting too browned on top.
A hand is holding a slice of pumpkin bread.

Storage & Freezing Instructions

Store wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer life, refrigerate for up to a week. For freezing, wrap tightly and store in a freezer bag for up to 3 months. Thaw at room temperature. If desired, reheat in the oven at 300°F until warmed through, about 10 minutes.

More Fall Favorite Recipes

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.