Homemade pumpkin bread is the ultimate fall treat—loaded with warm cinnamon spice and rich pumpkin flavor. Super moist and simple to whip up, this recipe has been a crowd-pleaser for years. And guess what? You don’t even need a mixer! Say goodbye to boring, dry pumpkin bread forever.

I first shared this recipe back in 2014, but since then, I’ve updated it with fresh photos, a video tutorial, and extra tips to guarantee your success.

One happy baker, Laura, left this review: “Just had to tell you—this bread is amazing! Last year, I entered a few of my farmers market breads in our county fair, and this one won me a blue ribbon for 1st place! So good! ★★★★★”

As soon as September hits, I get the itch to bake every quick bread imaginable. Some of my top picks? Banana bread, apple cinnamon bread, and this gorgeous orange loaf—the absolute BEST pumpkin bread I’ve ever tasted. What makes it a favorite? Every slice is unbelievably moist, the recipe is foolproof, and there’s not a single dry crumb in sight. Plus, it’s bursting with real pumpkin and cozy spices. Trust me… this stuff is next-level good.

Perfecting This Pumpkin Bread Recipe

Getting this recipe just right took some trial and error—about 6 or 7 attempts, to be exact. After a few too many sunken, soggy, or bland loaves, I nailed the perfect balance of ingredients, and the result is pure pumpkin perfection. It’s actually pretty similar to my pumpkin muffins recipe.

Here’s what makes it so special:

• Pumpkin: This recipe uses a generous amount—not just for flavor, but for that irresistible moisture. I usually grab canned pumpkin, but homemade puree works too. (Pro tip: If you’re using homemade, blot it with a paper towel to remove excess moisture. No need for this step with canned pumpkin.)
• Oil: Keeps the bread ultra-moist and gives it a light texture. Vegetable oil is my go-to, but melted coconut oil also works.
• Warm Spices: Cinnamon, nutmeg, ginger, and cloves—the dream team! These spices pair perfectly with pumpkin (you’ll find them in pumpkin pie, too). Shortcut? Just use pumpkin pie spice (see note below).
• Orange Juice: Sounds weird, I know, but don’t worry—it won’t taste like oranges. A splash of liquid keeps the bread from being too heavy. Milk works in a pinch, but the hint of orange does something magical here.
• Chocolate Chips (optional): If you love chocolate, pumpkin + chocolate is a match made in heaven. You can also toss them into zucchini bread or peanut butter chocolate chip zucchini bread.

Here’s a peek at the batter and a couple of shots of the bread without chocolate chips:

Why You’ll Love This Pumpkin Bread

✔️ Perfect for fall (but honestly, great any time of year!)
✔️ Makes your kitchen smell amazing while baking
✔️ So easy—no mixer needed
✔️ Unbelievably moist
✔️ Packed with pumpkin and warm spices
✔️ Customizable—add chocolate chips, nuts, cinnamon butter, or keep it simple
✔️ Tastes even better the next day (if it lasts that long!)

I love this recipe so much that I included it in my first cookbook, Sally’s Baking Addiction. It’s always a hit, especially when pumpkin spice season rolls around.

But fair warning: After one bite, you might want to bake this all year. 😉