Honey Pumpkin Bread

If you’ve been looking for the perfect pumpkin bread recipe, look no further. This Honey Pumpkin Bread is lightly sweet, moist, and has just enough spice to highlight, but not overpower, the pumpkin flavor.

sliced honey pumpkin bread on a cutting board

Ya know, the whole “pumpkin spice” thing can be a bit much. That’s really a shame because I do love to bake and cook with pumpkin and other winter squash.

So I set out to make my version of a perfect Pumpkin Bread; a loaf that is sweet and moist and definitely tastes like pumpkin.

Why this is THE BEST Pumpkin Bread

  • Honey not only adds great flavor, but also helps retain moisture. Thanks to the honey in the recipe, this bread keeps for days.
  • There’s just enough spice in the mix to highlight, but not overwhelm, the pumpkin flavor.
  • A sprinkle of granulated sugar on top before it goes into the oven creates a delicious crunchy crust.

How to make Honey Pumpkin Bread

See the recipe card for detailed measurements and instructions.

a bowl of flour and spices with a whisk.
  • Whisk together the flour, leavening and spices.
a bowl of orange liquid.
  • Combine the oil, eggs and extracts and mix to emulsify the wet ingredients.
  • Add the pumpkin puree.
  • Mix to combine.
  • Add the dry ingredients and mix to combine.
pumpkin bread batter in a loaf pan.
  • Pour the batter into a parchment lined loaf pan
  • Sprinkle the top of the loaf with granulated sugar.
  • Bake until a toothpick inserted in the center comes out clean.
a loaf of pumpkin bread on a cooling rack.
  • Cool the loaf on a rack before slicing.


Honey Pumpkin Bread will keep at room temperature for 3-4 days. Leftovers can be frozen.

sliced of honey pumpkin bread stacked

More Pumpkin Recipes

a closeup shot of a hand holding a slice of pumpkin bread

If you like this recipe please consider giving it 5 stars!

Print Recipe
4.73 from 18 reviews

Honey Pumpkin Bread

A honey moistened pumpkin bread with just enough spice to highlight, but not overpower, the pumpkin flavor. This recipe makes 1 loaf.
Prep Time15 minutes
Bake Time1 hour
Total Time1 hour 15 minutes
16 slices
Save Recipe


  • 9 oz all purpose flour (1 2/3 cups, see note)
  • 1 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 5 oz vegetable oil (2/3 cup)
  • 6 oz granulated sugar (2/3 cup)
  • 4 oz honey (1/3 cup)
  • 1/2 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 8 oz canned pumpkin puree (1 cup)
  • 2 tablespoons granulated sugar for topping


  • Preheat the oven to 350°F. Butter a 9″x5″ loaf pan and line the pan with parchment paper (or butter and flour the pan).
  • In a large bowl, combine the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Use a hand whisk to combine the ingredients then set aside.
  • In a large mixer bowl combine the eggs, oil, sugar, honey, lemon extract and vanilla extract. Mix on medium speed until the ingredients are emulsified. Add the pumpkin and mix until incorporated. Add the dry ingredients and mix just until incorporated.
  • Pour the batter into the pan and spread to even it out. Sprinkle the 2 tablespoons of granulated sugar over the surface of the batter.
  • Bake until a toothpick inserted in the center comes out with a few wet crumbs but no raw dough, about 1 hour. Cool in the pan 10 minutes then turn out onto a cooling rack. Cool to room temperature before cutting.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking. If using fresh pumpkin puree make sure it’s not excessively wet.


Serving: 1slice | Calories: 333kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. In this bread you do need wheat flour for it to work. Do you need to be gluten-free? If so, I would recommend a gluten free flour that is commercially made. Even then, I can’t say for sure how the texture will be. You’d have to try it and see how it works.