Pumpkin Bread with Canned Pumpkin (Moist, One-Bowl Loaf)

By Warm Oven Bakes Editorial Team · Updated 1 November 2026

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Pumpkin bread is one of the easiest fall bakes there is. You don't need a mixer, the batter comes together in one bowl, and canned pumpkin purée gives you a moist, tender loaf with a deep orange color every time.

This version uses oil rather than butter, which keeps the crumb soft for days, and a mix of white and brown sugar for a gentle caramel note. It's a quick bread, so it rises with baking soda rather than yeast.

Ingredients

Makes one 9x5-inch loaf (about 10 slices):

• 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (225 g) canned pumpkin purée (not pumpkin pie filling)
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) neutral oil, such as vegetable or canola
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1/3 cup (80 ml) milk or water
• 1 teaspoon vanilla extract

Optional: 3/4 cup chopped toasted walnuts or pecans, or chocolate chips.

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the base and long sides with a strip of parchment so you can lift the loaf out.
2. Mix the dry ingredients. In a medium bowl, whisk the flour, baking soda, salt and spices.
3. Mix the wet ingredients. In a large bowl, whisk the pumpkin, eggs, oil, both sugars, milk and vanilla until smooth and glossy.
4. Combine gently. Add the dry ingredients to the wet and fold with a spatula until no dry flour remains. A few small lumps are fine. Fold in nuts or chocolate chips if using.
5. Bake. Scrape the batter into the pan and smooth the top. Bake for 55 to 65 minutes, until the top springs back when pressed and a skewer in the center comes out clean or with a few moist crumbs. If the top browns too fast, lay a sheet of foil loosely over it for the last 15 minutes.
6. Cool. Let the loaf cool in the pan for 10 minutes, then lift it out onto a rack and cool completely, about an hour, before slicing.

How to tell it's done

Quick breads can look done on top while the middle is still wet. Check in three ways:

• Skewer test: insert a skewer or thin knife into the thickest part. It should come out clean or with a few moist crumbs, not wet batter.
• Spring-back: press the center lightly. It should spring back.
• Temperature (optional): an instant-read thermometer in the center should read about 200 to 205°F (93 to 96°C).

Ovens vary, so start checking at 55 minutes. A dark metal pan bakes faster than a glass one; if you use glass, you may need a few extra minutes.

Canned pumpkin purée vs pumpkin pie filling

Check the can before you start. Pumpkin purée (sometimes labeled "100% pure pumpkin") is just cooked pumpkin. Pumpkin pie filling already contains sugar and spices, so it would make this bread too sweet and over-spiced.

A standard 15-ounce can holds a little under 2 cups of purée, so you'll have some left over. Use it in classic pumpkin pie, stir it into oatmeal, or freeze it in a labeled container for your next loaf.

Tips for a moist, tender loaf

• Measure flour carefully. Too much flour is the most common cause of a dry, dense quick bread. Spoon it into the cup and level it, or weigh it. See how to measure flour correctly.
• Don't overmix. Stir only until the flour disappears. Overmixing develops gluten and can give you tunnels and a tough crumb.
• Use fresh baking soda and spices. Old baking soda loses its lift, and ground spices fade after a year or so.
• Let it cool before slicing. The crumb sets as it cools. Cut it warm and it will be gummy.
• Try it the next day. Like banana bread, pumpkin bread often tastes even better after a night wrapped at room temperature.

Variations

• Muffins: divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for about 20 to 25 minutes, until a toothpick comes out clean.
• Mini loaves: bake in small loaf pans for gifting. Smaller pans bake faster, so start checking well before the full-size time.
• Cinnamon sugar top: sprinkle 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon over the batter before baking for a crisp top.
• Spice swap: use 1 tablespoon pumpkin pie spice in place of the four individual spices.

Storing and freezing

• Room temperature: wrap the cooled loaf tightly and keep it for up to 3 days.
• Fridge: up to about a week, well wrapped. Bring slices to room temperature or toast them lightly.
• Freezer: wrap the whole loaf or individual slices in plastic wrap, then foil or a freezer bag, for up to 3 months. Thaw in the wrapping at room temperature.

Pumpkin bread for gifts

Pumpkin bread travels well, which makes it a good holiday gift. Bake in mini loaf pans, cool completely, then wrap in parchment and tie with string. Add a label with the bake date and the main ingredients, including nuts if you used them, so anyone with allergies knows what's inside. Our holiday baking timeline shows how to fit gift loaves around the rest of your December baking.

What you'll need

• A 9x5-inch metal loaf pan
• A digital kitchen scale for accurate flour
• An instant-read thermometer if you like to check doneness by temperature
• Mini loaf pans for gifting

Read next: Moist Banana Bread Recipe (One Bowl, No Mixer) →