Pumpkin Bread

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

OIL – Coconut oil gives this bread its incredibly moist texture without tasting like coconut at all. It works better than butter here because it stays liquid at room temperature, which keeps your bread tender for days instead of drying out. Make sure your coconut oil is liquid or at least very soft (microwave in 20-second bursts if it’s solid). You can use vegetable oil instead, though the bread won’t stay quite as fresh.

SUGAR – Using both white and brown sugar isn’t just for flavor. White sugar helps create that slightly crispy top crust everyone fights over, while brown sugar keeps the inside moist and adds a hint of caramel flavor. This half-and-half mix stops your bread from turning out too heavy or too dry. Just scoop your brown sugar loosely into the measuring cup without packing it down.

PUMPKIN – Grab pure pumpkin puree, not the pie filling that already has sugar and spices mixed in. The pumpkin naturally helps hold everything together while keeping the bread moist but not soggy. Canned pumpkin actually works better than fresh here because it has the perfect amount of moisture every time. One regular can gives you enough for this recipe with some left over for tomorrow’s oatmeal.

FLOUR – Regular all-purpose flour is exactly what you want for tender quick bread. Since we’re just stirring everything together instead of kneading, the bread stays light and fluffy. The easiest way to measure is to spoon flour into your measuring cup and level it off with a knife. Using too much flour is the number one reason quick breads turn out dry and heavy.

MILK – Whole milk makes this bread extra tender and helps it brown nicely in the oven. The fat in whole milk creates a softer texture than water ever could. Room temperature milk mixes in easier, but cold straight from the fridge works fine too. You can use 2% milk if that’s what you have, though the bread will be slightly less rich.

BAKING SODA – Two teaspoons might look like a lot, but pumpkin is naturally acidic and that acid is what makes baking soda work. This is what gives your bread its rise and keeps it from being flat and dense. Once you mix the wet and dry ingredients, the baking soda starts working right away, so don’t let the batter sit around. Replace your baking soda every 6 months for the best rise.

How To Make a Pumpkin Bread

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Pumpkin Bread in an airtight container at room temperature for up to 5 days. The coconut oil helps maintain moisture, so this actually tastes better on day two. Make sure the bread is completely cool before storing to prevent condensation from making the bottom soggy.

FREEZE – Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. For easier serving, slice before freezing and separate slices with parchment paper. Individual slices thaw in about 30 minutes at room temperature.

REHEAT – Warm individual slices in the microwave for 10-15 seconds to bring back that fresh-baked texture. The coconut oil re-melts slightly, making the bread taste like it just came from the oven.

MAKE AHEAD – Bake this bread the night before serving. It actually improves overnight as the moisture redistributes throughout the loaf. Add the icing just before serving for the prettiest presentation.

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Serving Suggestions

BREAKFAST FAVORITE – Serve thick slices alongside scrambled eggs and crispy bacon for a hearty fall breakfast. The slight sweetness balances savory morning proteins perfectly.

AFTERNOON COFFEE BREAK – Pair a slice with your afternoon latte or hot apple cider. The icing makes this feel special enough for book club or casual entertaining.

DESSERT UPGRADE – Warm a slice and top with vanilla ice cream and caramel sauce for an easy weeknight dessert. Add chopped pecans for extra crunch.

LUNCHBOX TREAT – Pack slices in lunch boxes for a homemade treat that holds up well at room temperature. Kids love finding this instead of store-bought snacks.

HOLIDAY BRUNCH – Slice and arrange on a platter with Banana Bread and Blueberry Muffins for an easy quick bread buffet.

Recipe Success Tips

BATTER CONSISTENCY – Your Pumpkin bread batter should be thick but pourable, similar to brownie batter. If it seems too thick, your coconut oil might be too solid. Microwave the entire bowl for 10 seconds to loosen things up.

DONENESS TESTING – Start checking at 35 minutes with a toothpick inserted in the center. Look for just a few moist crumbs clinging to the toothpick, not wet batter. The top should spring back lightly when touched.

EXPERT TIP – Your icing should run off a spoon in a thin ribbon. Start with 2 tablespoons of milk and add more by the half teaspoon until you reach the right consistency. Too thick and it won’t drizzle; too thin and it soaks into the bread.

PAN PREPARATION – While this recipe rarely sticks, you can spray your pan with cooking spray for insurance. Run a butter knife around the edges after the 30-minute cooling period to ensure clean release.

MINI LOAF OPTION – Divide batter among 3-4 mini loaf pans and reduce baking time to 25-30 minutes. These make perfect gifts wrapped in cellophane with a ribbon.

Commonly Asked Questions