Easy Pumpkin Bread

An Easy Pumpkin Bread recipe, that is full of delicious Fall flavors. 

Tomorrow is the first official day of Fall, finally! It's my favorite season of the year. with color temps, the leaves changing color, comfort foods and cookies baking in the oven, and PUMPKIN everything!

To celebrate, I'm joining a group of my fellow bloggers for #PumpkinWeek, a whole week dedicated to all things pumpkin! All week long myself and other bloggers will be sharing our best tried, tested and true, pumpkin recipes. From sweet to savory, there will be something for everyone. {I'll be sharing three recipes, on Monday, Wednesday, and Friday.}

First up is my recipe for Easy Pumpkin Bread. 

When I say easy, I really mean easy when it comes to this pumpkin bread. No special equipment is needed, and is easily mixed by hand. This will give you the best results, and ensure a light and tender crumb. Using an electric mixer would cause you to overmix the bread, resulting in a dense and heavy loaf. 

But don't let how easy it is to make fool you, it is BIG on flavor! It's moist and has the perfect blend of spices. It's one of the first recipes I start making when Fall arrives.

Don't miss my other Pumpkin Week recipes! Crockpot Pumpkin Oatmeal and Pumpkin Chocolate Chip Scones.

This pumpkin bread is perfect as is, but if you like a little something extra, here are some good choices for add-ins.

Add up to 1 cup, folding them in gently after you've mixed the dry ingredients with the wet ingredients:

  • Nuts: Chopped pecans or walnuts
  • Chips: Chocolate, white chocolate, caramel, and cinnamon would all work well

Don't forget to check out all of the other delicious pumpkin recipes down below, and make sure to follow the #PumpkinWeek tag on social media, so you don't miss any of them!

Printable recipe

Easy Pumpkin Bread


1/2 cup pure olive oil 
1 3/4 cups granulated sugar
2 large eggs
1 - 15 oz can pumpkin puree  (NOT pumpkin pie mix)
2 cups gluten free baking mix (I use King Arthur brand)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt


Preheat oven to 325 F


 Grease and flour two 8 x 4 inch loaf pans.
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand. Whisk in eggs until well combined. Add the pumpkin puree and whisk until well-combined. 
In a separate bowl whisk together the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt. Add flour mixture to pumpkin mixture, and stir just until combined. Don't overmix, or the bread will turn out dense and heavy. 
Divide the batter evenly between the prepared pans. Bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean. 
Let the loaves cool in the pans for 10 minutes, then remove them to a wire rack to finish cooling completely.


  • Store pumpkin bread in an air-tight container. It will last 2-3 days at room temperature, or 3-4 days in the refrigerator.
  • Freeze for longer storage: Wrap bread tightly in aluminum foil, place in a freezer bag, and freeze for up to 3 months. To serve, thaw overnight in the refrigerator.
  • To insure a light loaf, make sure when you measure the flour, to lightly spoon it into the measuring cup, then level by scraping a butter knife across the top.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes


Easy Pumpkin Bread - Veggies First Then Dessert #PumpkinWeek

Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.


  1. Your bread looks SO moist! I adore pumpkin bread - I can just imagine the smell while baking!

  2. That color looks delicious! And the bread looks super moist. I think I still have a can left...


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