Bread/ Halloween & Autumn

Pumpkin Bread

Pumpkin Bread – This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn!

Overhead shot of pumpkin bread slices overlapping each other.

I’m kick-starting my autumn baking with a classic. A delicious loaf of moist pumpkin bread. The best pumpkin bread I’ve ever had – you’ve got to try it!

Pumpkin bread slices overlapping each other.

Overhead shot of pumpkin bread cut into slices.

Ingredient for Pumpkin Bread:

  • plain/all-purpose flour
  • light brown sugar
  • baking soda
  • salt
  • ground cinnamon, ginger, nutmeg, and cloves
  • large egg
  • vanilla extract
  • vegetable oil
  • greek-style yogurt
  • canned pumpkin puree

I love pumpkin bread! It’s definitely a favourite of mine to make and eat during autumn (any time of the year, really!). This loaf is incredibly moist from the pumpkin, vegetable oil, and the Greek-style yogurt, and it’s super easy to whip up.

Pumpkin bread stays moist and delicious for up to 5 days kept in an air-tight container, but it won’t last that long!

A stack of pumpkin bread slices with the top slice cut in half.

A close-up of a stack of pumpkin bread slices.

Pumpkin Bread - This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn! #pumpkinbread #breadrecipes

Make these scrumptious bread recipes next!

Enjoy! 🙂

A close-up of a stack of pumpkin bread slices.
5 from 2 votes
Pumpkin Bread
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yields: 10 - 12 slices
Calories: 177 kcal
This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn!
  • 2 cups plain/all-purpose flour 250g
  • 3/4 cup light brown sugar 150g
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil 60ml
  • 1 cup Greek-style yogurt 240g
  • 1 cup canned pumpkin puree 225g
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, and set aside.
  2. Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.

  3. Whisk together the egg, vanilla, vegetable oil, yogurt, and pumpkin until smooth and combined. Add the dry ingredients, and mix until just combined. Do not over-mix.

  4. Pour the batter into the prepared pan, and bake for 45 - 50 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Allow to cool completely in the pan on a wire rack before slicing and serving.


Pumpkin bread stays fresh in an air-tight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Robert Erman
    12th September 2017 at 3:14 pm

    Would love to try! I like pumkin bread it’s delicious and yummy. Good recipes. Thanks

    • Reply
      12th September 2017 at 3:39 pm

      Thanks, Robert!

  • Reply
    Larry Noland
    13th September 2017 at 2:54 am

    Do you use plain Greek yogurt?

  • Reply
    13th September 2017 at 2:56 am

    Okay, NEEEED this in my life and soon. I am so beyond ready for all the fall treats!

  • Reply
    Demeter | Beaming Baker
    13th September 2017 at 11:46 am

    Marsha, this pumpkin bread looks INCREDIBLE!! Totally the perfect fall treat–for breakfast, an afternoon snack and a special dessert treat (can you tell how much I LOVE pumpkin bread?)! As always, it’s such a treat to see your photography! Hope you’re having an awesome week!

    • Reply
      13th September 2017 at 11:53 am

      Thanks, Demeter! 😀

  • Reply
    Joanna Ziskos
    7th October 2017 at 8:39 pm

    I tried your recipe, mine came out quite darker but it is soooooo delicious!!!!! Great and easy recipe, thanks!!!!

    • Reply
      7th October 2017 at 9:23 pm

      I’m so glad you enjoyed it!

  • Reply
    11th October 2017 at 2:16 pm

    Hi Marsha, I recently came across your blog on pinterest and I really like your recipes. For the pumpkin bread, I don’t have canned pumpkin at hand. Can I pure a fresh pumpkin instead? Would it give me the same result please ?

    • Reply
      11th October 2017 at 3:39 pm

      Fresh pumpkin puree should be fine! Enjoy 🙂

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