The Food Network test kitchen tested multiple different methods to bring you the perfect recipe for pumpkin bread. This winner combines the ease and natural sweetness of canned pumpkin with warm spices to create a perfectly moist loaf that is full of balanced spiced flavor. Whether you’re a seasoned baker or a total beginner, our best pumpkin bread is foolproof and yields flawless results every time.

Key Ingredients for Our Best Pumpkin Bread

Flour: Our easy pumpkin bread recipe keeps things simple by using all-purpose flour.

Sugar: We use regular, granulated sugar to give the pumpkin bread a nice touch of sweetness to balance out all the other rich flavors.

Pumpkin puree: Some pumpkin bread recipes call for using part of a can of pumpkin, but it can be difficult to know what to do with the rest of the can. We want this to be a super easy pumpkin bread recipe, so we call for using a whole 15-oz can.

Baking soda and baking powder: Using both baking soda and baking powder ensures the bread rises properly and is perfectly tender.

Spices: We use a variety of warm spices to ensure this recipe is flavorful and not too sweet.

How to Make Pumpkin Bread Like a Pro

Use canned pumpkin. There is a time and place for homemade pumpkin puree, but the canned stuff gets the job done here, adding a rich pumpkin taste and perfectly moist texture.

Let the spices shine. This recipe is a winner because it has a warm flavor without being super sweet. We use nutmeg, allspice, cinnamon and cloves to create a pumpkin bread that is bursting with comforting flavor.

Make it special when you serve it. We like to make our simple pumpkin bread recipe extra special by serving it with something extra delicious. Butter, cream cheese, honey or maple syrup are all excellent choices.

How Do You Know When Pumpkin Bread Is Done?

Every oven is different, so it’s important to test any quick breads before taking them out of the oven. Here are some things to look out for and ways to test the bread for doneness:

The top of the bread should be a warm, golden brown and have small cracks.

The edges should pull away ever so slightly from the pan.

When you gently press the top center of the bread with your fingers, it should spring back.

Insert a toothpick or skewer into the center of the loaf; it should come out clean with maybe just a few moist crumbs but not wet batter.

Can I Add Chocolate Chips to This Recipe?

One of our favorite things about this pumpkin loaf recipe is that it’s super simple and not too sweet, but adding chocolate chips is a fun way to give it something special. Just add 1/2 cup of semisweet chocolate chips to the whole recipe or add 1/4 cup to half the batter to make one chocolate chip loaf and one plain loaf.

Can I Freeze Pumpkin Bread?

Yes, you absolutely can, and since this recipe yields two loaves, it is the perfect way to make one for now and save one for later. Simply wrap the whole loaf tightly in plastic wrap and place it in a large zip top bag to protect it from any freezer burn. It will keep in the freezer for up to three months. To defrost, leave it at room temperature for 2-4 hours.