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Our easy pumpkin bread is the ONLY recipe you will ever need!
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5 from 1 vote

Easy pumpkin bread

Our easy pumpkin bread is the ONLY recipe you will ever need!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Cake, Pumpkin
Servings: 10 servings
Calories: 291kcal
Author: Mia Kouppa


  • Stand mixer
  • Rubber spatula or wooden spoon
  • Parchment paper
  • 1 loaf pan: 9 x 5 x 2-1/2 inches


  • 1 ¾ cup (435 grams) pumpkin puree not pumpkin pie filling
  • ½ cup (125 mL) vegetable oil or other mild flavoured oil
  • 3 large eggs
  • 1 cup (200 grams) sugar
  • cup (135 grams) light brown sugar
  • 2 ¼ cups (335 grams) all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • cooking spray for greasing pan or additional vegetable oil

For the topping

  • 3 tbsp pumpkin seeds
  • 1 tsp maple syrup or honey
  • ½ tsp vegetable oil or other mild flavoured oil


  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare your loaf pan by lining it with parchment paper and greasing lightly with cooking spray. Set aside.
    cooking spray for greasing pan
  • In the bowl of your stand mixer combine the pumpkin puree, eggs, oil and the sugars. Beat well using the paddle attachment for 6 - 8 minutes at medium speed.
    1 ¾ cup (435 grams) pumpkin puree, 3 large eggs, 1 cup (200 grams) sugar, ⅔ cup (135 grams) light brown sugar, ½ cup (125 mL) vegetable oil
  • Combine the flour with the baking powder, baking soda, spices and salt. Whisk to combine.
    2 ¼ cups (335 grams) all-purpose flour, 1 ½ tsp baking powder, ¾ tsp baking soda, ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, ¼ tsp salt
  • With the mixer speed set to low, add the flour mixer to the pumpkin puree mix and mix until just combined. Finish mixing by hand using a wooden spoon or a rubber spatula.
  • Prepare your topping by combining the pumpkin seeds, maple syrup and oil. Mix well.
    3 tbsp pumpkin seeds, 1 tsp maple syrup, ½ tsp vegetable oil
  • Transfer the batter to your loaf pan and top with your pumpkin seed topping.
  • Bake in the middle rack of your oven for 65 - 75 minutes or until a toothpick inserted into the center comes out clean. (see Recipe Notes)
  • Allow to cool for 5 minutes in pan before transferring it to a wire rack to cool completely.
  • Enjoy!


We like to place our loaf pan on a baking sheet lined with aluminum foil to catch any spills.  This is especially important if you use the more standard  8-1/2 x 4-1/2 x 2-1/2 inches loaf pan versus the larger one that we use for this recipe. 


Calories: 291kcal | Carbohydrates: 61g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 232mg | Potassium: 186mg | Fiber: 2g | Sugar: 36g | Vitamin A: 6755IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 3mg