If you’ve got a $5 bill and a couple of quarters burning a hole in your pocket this pumpkin spice season, boy do I have a treat for you! This easy Pumpkin Bread recipe bakes up two moist, tender loaves for only $5.45 total. The world doesn’t need another bland pumpkin bread, so I’m pulling out my secret weapon here and blooming the spices in warm oil. Each slice is packed with warm pumpkin spice flavor, and that golden crust practically begs for a swipe of butter. Keep one loaf to enjoy now and ‘share’ the other (or hoard it in the freezer, no judgment!).
A Budget-Friendly Bake That Doesn’t Skimp on Flavor
From the moment I started developing this recipe, I knew I wanted the warm spices to really stand out. I’ve had one too many pumpkin breads that smell amazing but taste surprisingly flat! That’s why I take two extra minutes to gently warm the cinnamon and pumpkin pie spice in oil. This unlocks a deeper, cozier flavor and makes the kitchen smell amazing before the loaves even reach the oven.
But the spices aren’t the only part of this recipe I was super intentional about. Making baked goods at home is one of the easiest ways to save money (and this pumpkin bread works out way cheaper than buying one slice at a certain well-known coffee shop 😉). But I know baking from scratch can feel a little tricky, so I kept the method simple. Even with that extra blooming step, I made sure every ingredient earned its place. I use oil and brown sugar to keep the crumb soft and tender, plus a splash of apple juice (or cider!) for an extra fall kick. The whole recipe comes together without a mixer, and the batter is easy to customize with your favorite add-ins. Fold in dark chocolate or butterscotch chips if you’re feeling wild, or leave it plain. Either way, you get two delicious loaves from one can of pumpkin and a few pantry staples!
Recipe Success Tips
- Bloom the spices gently. Blooming the spices gives these loaves a deeper, more robust flavor, and it’s really simple to do! Warm the oil over medium-low heat, but don’t let it bubble or smoke. Whisk in the spices, then immediately remove the pan from the heat. Oil that’s too hot can scorch ground spices and make them taste bitter. If that happens, start again. The spices only cost a few cents, and a fresh batch will give both loaves the warm flavor we’re after!
- Build the pumpkin spice flavor you want. Making pumpkin bread from scratch means you can tailor the flavor to your taste. I use premixed pumpkin pie spice for a rounded pumpkin pie-inspired flavor, then add extra cinnamon to give the loaves a strong backbone. The ginger in the seasoning adds zip, while nutmeg, cloves, and allspice add depth. You can also use our homemade pumpkin pie spice and adjust it to suit your taste. Keep the cinnamon, but feel free to replace any cloves or allspice you dislike with more cinnamon or ginger.
- Measure the flour carefully. Scooping flour straight from the bag packs too much into the measuring cup. That extra flour can leave your pumpkin bread tasting floury, dry, or dense. I fluff the flour first, spoon it lightly into the cup, and sweep the top flat with a knife.
- Stop mixing as soon as the flour disappears. Overmixing once you add the dry ingredients to the wet develops more gluten in the batter, which can turn a tender pumpkin loaf dense and chewy. I add the dry ingredients gradually and whisk gently. Once the batter is combined and you can only see a few lumps, put down the whisk!
- Canned pumpkin gives the most consistent results. I prefer canned pure pumpkin because its thickness and moisture level are fairly predictable. Homemade pumpkin purée will also work, but it can be much more watery. Blend it until smooth, then strain it through a cheesecloth lined fine-mesh strainer until it resembles the canned version. I actually use this method in my pumpkin cookies to remove excess moisture. Measure out 15 oz. after straining.
- Don’t overbake! I tested this recipe in both metal and glass 9×5-inch loaf pans, and both worked perfectly fine! The loaf in a glass pan may need a little longer. Also, a dark metal pan can cause the edges to brown slightly more. Start checking the loaves at 60 minutes. If the tops are getting too dark before the centers are ready, cover them loosely with foil. The loaves are done when a thin knife inserted through the center crack comes out without any wet batter.
How to Serve Pumpkin Bread
I recommend you let your loaves cool in their pans for 15 minutes after they come out of the oven. The crumb is still very soft at this point and needs a few minutes to set, then you can carefully transfer them to a wire rack to finish cooling. This allows air to circulate underneath so the bottoms don’t become damp. However, my family also loves eating this pumpkin bread warm, straight from the pan! You might not get the neatest slices that way, but it still tastes amazing, so do whatever makes sense to you.
This bread is absolutely delicious on its own with a cup of coffee. I also love it with a glass of cold brew to recreate my favorite coffee-shop order at home (for way less!). A warm slice spread with butter is also hard to beat, BUT for the ultimate pumpkin spice treat, I love serving it with my homemade pumpkin butter. Cream cheese, apple butter, maple butter, or honey are all delicious options, too.
Pumpkin Bread
Equipment
- 2 9×5'' Loaf Pans
- Small Saucepans
- Mixing Bowls
Ingredients
- non-stick spray or butter for greasing, $0.10
- ⅔ cup neutral baking oil vegetable or canola, $0.42
- 1 tsp ground cinnamon $0.05
- 1½ Tbsp pumpkin pie spice $0.42
- 3½ cups all-purpose flour spooned and leveled, $0.44*
- 1 tsp baking soda $0.01
- ½ tsp baking powder $0.02
- 1½ tsp salt $0.01
- 15 oz. can pumpkin puree not pumpkin pie filling, $1.96**
- 1 cup granulated sugar $0.32
- 1 cup light brown sugar packed, $0.46***
- 4 large eggs $0.62
- 1 tsp vanilla extract $0.43
- ⅔ cup apple juice $0.19****
Instructions
- Gather ingredients and preheat oven to 350°F. Grease two 9×5-inch loaf pans (glass and coated metal both work well for this recipe!)
- (Optional) For added texture and flavor, measure out 1 cup of your favorite mix-ins! The optional add-ins I like best are: raisins, walnuts, pecans, butterscotch chips, or dark chocolate chips. Use whatever you like best, but this pumpkin bread recipe is great plain, too!
- Add the oil to a small saucepan and warm it on medium low for 2 minutes. Do not let it bubble or smoke!
- Whisk in the cinnamon, and pumpkin pie spice. Remove from heat and let it “bloom” for 5 minutes as it cools.*****
- Meanwhile, combine the dry ingredients (flour, baking soda, baking powder, salt) together in a medium bowl.
- Mix wet ingredients (pumpkin, granulated sugar, brown sugar, cooled spiced oil, eggs, vanilla, apple juice) together in a large bowl.
- Pour the dry ingredients into the wet mixture a cup at a time. Whisk gently until just combined. Do not overmix; small lumps are ok.
- Divide the batter between the two greased loaf pans.
- If you are using mix ins, sprinkle those on top and use a butter knife or toothpick to sink some of them. Then, sprinkle more on top as desired.
- Bake for 60 minutes. The loaves are done when a knife inserted into the center crack comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely. My family will usually just cut a slice from the glass bread pan and then keep the rest of the loaf covered on the counter top until I’m craving another slice!
See how we calculate recipe costs here.
Notes
Nutrition
How to Make PumPkin Bread Step-by-Step Photos
Prepare the oven and pans: Gather and measure all ingredients and preheat the oven to 350°F. To measure the 3½ cups of all-purpose flour correctly, fluff it in its container, spoon it lightly into the measuring cup, and level the top with a knife. Don’t scoop directly from the bag, or you may pack in too much flour.
Optional mix-ins: I love raisins, walnuts, pecans, butterscotch chips, and dark chocolate chips. Use whatever you like best…or nothing at all! This recipe is delicious without any add-ins.
Warm the oil: Add ⅔ cup neutral oil to a small saucepan. Warm over medium-low heat for 2 minutes. The oil should become warm and fluid, but it shouldn’t bubble or smoke. Now add 1½ Tbsp pumpkin pie spice and 1 tsp ground cinnamon to the warm oil.
Bloom the spices: Whisk the spices into the oil gently. The mixture should smell warm and fragrant immediately. Remove the saucepan from the heat and let the spiced oil bloom and cool for 5 minutes.
Combine the dry ingredients: While the oil cools, whisk together the measured flour, 1 tsp baking soda, ½ tsp baking powder, and 1½ tsp salt in a medium bowl. Continue whisking until the leaveners and salt are evenly distributed with no clumps.
Mix the wet ingredients: In a large bowl, add one 15 oz. can pumpkin purée, 1 cup granulated sugar, 1 cup light brown sugar, 4 large eggs, 1 tsp vanilla extract, ⅔ cup apple juice, and the cooled spiced oil.
Whisk until smooth and glossy.
Make the batter: Add the dry ingredients to the wet mixture about 1 cup at a time, whisking gently after each addition.
Stop mixing once the batter is combined. A few small lumps are ok! Just don’t overmix at this point.
Now grease the 2 bread pans with butter or nonstick cooking oil. (Glass and coated metal both work well for this recipe!)
Fill the pans and add any mix-ins: Divide the batter evenly between the prepared loaf pans and smooth the tops. If using raisins, walnuts, pecans, butterscotch chips, or dark chocolate chips, sprinkle your desired amount over each loaf (I’d use no more than 1 cup of add-ins).
Use a butter knife or toothpick to gently push some beneath the surface without stirring the batter. This avoids the add-ins from sinking to the bottom of the pan.
Then sprinkle more on top as desired for a pretty presentation.
Bake the loaves: Bake for 60 minutes, then begin checking for doneness. If the tops are browning before the centers are ready, cover them loosely with foil. The loaves are done when a thin knife inserted through the center comes out without any wet batter. Melted chocolate may smear on the knife if you added chocolate chips, and that’s totally fine.
Let the loaves cool in the pans for 15 minutes so the tender crumb can set. Carefully remove the loaves from the pans and transfer them to a wire rack to finish cooling. Slice into 1-inch thick slices, and enjoy!
Pumpkin Bread Mix-Ins To Try
I promise this sweet bread is delicious plain, so you don’t need to add anything extra unless you want to. But this recipe does make two loaves, so you can even give each one a different mix-in if you want to! I’d use roughly 1 cup of mix-ins total. Here are some ideas:
- Dried fruit: Raisins, dried cranberries, chopped dried apple, and golden raisins (sultanas) add little pockets of chewy sweetness. I’d chop larger fruit into chocolate chip-sized pieces so it distributes evenly.
- Chocolate chips: Dark chocolate is my favorite because the bread is already sweet and doesn’t need much extra. Semi-sweet and milk chocolate chips will also work if you prefer them.
- Butterscotch chips: But that said, I add these when I’m really in the mood for a sweet treat! Their buttery, caramel-ish flavor is delicious with pumpkin and warm spices.
- Nuts: Chopped walnuts, pecans, or slivered almonds add a lovely crunch. For even more flavor, toast them in a dry skillet over medium-low heat for 3-5 minutes, stirring often, until fragrant. Let them cool before adding them to the batter.
- Pepitas: Shelled pumpkin seeds add crunch and make a pretty seasonal topping. Sprinkle them over the batter just before baking.
- Crystallized ginger: Finely chop it before adding for pops of sweet, spicy ginger flavor.
- Leftover Halloween candy: Of course, pumpkin screams fall and Halloween to me! If you have candy left after trick-or-treating, chop up chocolate bars, peanut butter cups, or chocolate-covered toffee and add the pieces to your loaves. I’d skip gummies and hard candy because they won’t melt into the bread as nicely.
Storage & Reheating
Once completely cool, wrap the pumpkin bread tightly or place it in an airtight container. You can keep it at room temperature for up to 3 days or refrigerate it for up to one week (just note that refrigerating will dry out the crumb slightly).
Reheating
This bread stays beautifully moist, so you don’t need to reheat it. But if you’re serving it warm with ice cream, microwave an individual slice for 10-15 seconds! Don’t overheat it, or it may dry out.
Freezing
You can freeze a whole loaf or individual slices for up to 3 months. Wrap the loaf tightly in plastic wrap and foil, or wrap slices individually and place them in a freezer bag. Thaw overnight in the refrigerator or at room temperature before serving.
Try These Pumpkin Desserts Next
- For an easy fall breakfast, try our Pumpkin Muffins. They’re warmly spiced with a sweet cream cheese surprise in the center!
- Chocolate fans need my fudgy Pumpkin Brownies with pumpkin cream cheese topping, chocolate chips, and crunchy pecans!
- Our Pumpkin Pie Bars have a creamy, spiced filling and buttery shortbread crust. They’re much easier to portion and share than a traditional pie!
- Need an impressive holiday dessert? This Pumpkin Roll wraps soft pumpkin spice cake around a dreamy cream cheese filling. And it’s actually easy to make. I promise.
More Easy Pumpkin Recipes
Our Pumpkin Bread recipe was originally published 10/24/22. It was retested, reworked, and republished to be better than ever 9/25/26.
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
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