This recipe for one loaf pumpkin bread is easy and delicious. With the addition of buttermilk, this quick bread is soft and tender. All the fall spices of pumpkin pie, cinnamon and nutmeg make this an irresistible autumn treat.

Pumpkin bread loaf sliced on a wood board with pinecone and pumpkin in the background.

Fall just wouldn’t be complete without a loaf of homemade pumpkin loaf. This recipe makes one loaf so this is the perfect size when you are craving something a little bit sweet but a whole lot of fall flavor!

Partially sliced pumpkin bread on a wood board in front of a wood bowl.

The Most Important Ingredient

The best thing I have added to this pumpkin bread is buttermilk. It gives a nice moist crumb to this quick bread. I also use it in this lemon blueberry bread.

There was a time when I would not even bother with buttermilk but it is such a versatile staple in my kitchen now. I have discovered it’s perfect for biscuits and cakes like my southern coconut pecan bundt cake.

I also use buttermilk in my banana chocolate chip muffins. So yummy.

For one pint of buttermilk, it’s pretty inexpensive and has a long shelf life in the fridge. I highly recommend that you keep a bottle in your fridge. You will find many uses for it.

Ingredients for pumpkin bread sitting on a counter.

Ingredients Needed To Make This Recipe

All purpose flour
Granulated sugar
Baking soda
Salt
Buttermilk
- I prefer to use real buttermilk but you can substitute with milk and vinegar as stated in the recipe notes.
Pumpkin purée
- Be sure to use pure pumpkin purée not pumpkin pie filling which has spices and sugar already added.
Whole egg
- Room temperature eggs mix more easily with a batter. This results in less lumps and and ensure your bread rises with a fluffy texture.
Vegetable or canola oil
- Use a non flavored oil. I have used both vegetable oil and canola oil and haven’t noticed any differences.
Pumpkin pie spice
Ground cinnamon
Ground nutmeg

Close up of pumpkin bread sliced on a board sitting on a counter.

Recipe Notes

Storing pumpkin bread
- Place into a sealed container or plastic bag. Keep on the counter for up to four days.
Use pure pumpkin purée not pie filling
- Make sure you are using pure pumpkin purée. Pie filling has lots of ingredients not needed for this recipe.
Freezing pumpkin bread
- You can freeze pumpkin bread for up to two months. Wrap in plastic wrap and then place in a freezer bag. This will ensure there isn’t any freezer burn.
Buttermilk substitute
- If you don’t have buttermilk on hand, you can use milk and white vinegar or fresh lemon juice. Simply put one tablespoon white vinegar or lemon juice in a measuring cup then add enough milk to make one cup. Stir.
Mix ins
- Add half a cup of chopped pecans or walnuts for some crunch.
- Half a cup of raisins or dried cranberries make a great addition.

How To Make One Loaf Pumpkin Bread

Sift all purpose flour, baking soda, salt and spices into a large bowl. Stir in sugar. Set aside.
Add the egg, buttermilk and oil to a separate bowl.

A hand sifting flour and spices into a bowl.

Adding buttermilk from a measuring cup into a bowl with an egg in it.

Whisk these wet ingredients together.
Add the pumpkin purée to this bowl. Stir till combined.

A whisk stirring a batter in a clear bowl.

A hand holding a measuring cup filled with pumpkin purée being spooned into a bowl.

Add the wet ingredients to the sifted dry ingredients. Stir till just combined. Do not over mix. This could result in a tough quick bread.
Pour the pumpkin bread batter into a greased loaf pan.
Then bake.

A spatula in a bowl with pumpkin bread batter on a counter.

Pumpkin bread batter in a metal loaf pan with a bowl and measuring spoons next to it.

What Size Loaf Pan To Use

All loaf pans are not created equal. They are in fact different sizes. Using the incorrect size for a recipe will affect the results.

I used my Nordic Ware pumpkin pan that I purchased many years ago. This pan is measured in cups not inches. This particular pan has a capacity of six cups.

I love using this pan but quick breads dome in the middle so I have to serve the bread right side up. The bottom is a pleasant surprise.

A loaf of pumpkin bread on a counter in front of a wooden tray.

Most loaf pans will state the dimensions on the bottom of the pan.

The standard size is 9 x 5 or 8½ x 4½ inches.

This recipe uses a 9 x 5 inch size loaf pan. To ensure your quick bread bakes correctly, check your loaf pan size.

Serve With Butter Or Cream Cheese

I didn’t add any icing to my pumpkin bread, although you certainly could. My favorite way to eat a warm slice of pumpkin bread is slathered with melted butter. Yum!

Whipped cream cheese is my second choice. The cream cheese gives just enough of a tang to balance out the sweetness.