There’s something magical about fall—the crisp air, the cozy sweaters, and of course, the smell of pumpkin spice drifting through the kitchen. And if you’re like me, the season doesn’t truly begin until you’ve baked something with pumpkin. Enter: Bread Machine Pumpkin Bread—the easiest way to fill your home with the comforting aroma of autumn without spending hours juggling mixing bowls and timers.

This recipe is a lifesaver for anyone who loves the idea of homemade pumpkin quick bread but doesn’t have the time to babysit the oven. With just a few pantry staples and a bread machine, you can have a moist, flavorful loaf that tastes like it came straight from grandma’s kitchen. Whether you call it a fall dessert bread, a sweet harvest bread, or just your new favorite bake, this loaf hits all the right notes.

Think of it as your go-to solution for last-minute guests, family brunches, or even that midweek “I just need something pumpkin-y” craving. Minimal effort, maximum flavor—that’s the promise of this easy pumpkin bread machine recipe.

Why You’ll Love This Bread Machine Pumpkin Bread

Set it and forget it. Your bread machine does the hard work.
Moist, tender texture. Thanks to pumpkin puree and just the right balance of butter and sugar.
Customizable. Chocolate chips for the sweet tooth, walnuts for the nut lover, or plain for the purist.
Perfectly fall. Every slice tastes like autumn wrapped in a cozy blanket.

Ingredients

For a 2 lb loaf:

1 cup pumpkin puree (not pumpkin pie mix)
2 large eggs
8 tablespoons unsalted butter, softened (or ½ cup neutral oil)
2 cups all-purpose flour
½ cup white sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (or 2 tsp pumpkin pie spice)
Optional: ½ cup mini chocolate chips or chopped walnuts

How to Make Bread Machine Pumpkin Bread

Lightly beat eggs in a small bowl. Soften butter in the microwave for easier mixing.
Unplug the bread machine and remove the pan. Add pumpkin puree, eggs, and butter (or oil).
Add flour, sugars, vanilla, baking soda, baking powder, salt, and cinnamon (or pumpkin pie spice). Fold in chocolate chips or walnuts if desired. Tip: pre-mix ingredients in a separate bowl for fewer flour clumps.
Return pan to the machine, close lid, and plug it back in. Select Sweet Quick Bread / Cake, light crust, and 2 lb loaf. Press start.
When done, unplug the machine. Carefully remove pan with oven mitts. Rest 10 minutes.
Remove bread from pan, place on wire rack, and let cool completely (about 2 hours) before slicing.

Tips for Perfect Pumpkin Quick Bread

Don’t rush the cooling. I know it’s tempting to dive right in, but cooling prevents crumbling.
Mix first, dump later. Pre-mixing ingredients in a separate bowl gives you a smoother batter.
Customize! Swap in pecans, raisins, or even a cream cheese swirl for a bakery-style twist.
Storage hack: Wrap slices individually and freeze—future-you will thank you.

A Little Story from My Kitchen

I first made this pumpkin quick bread one busy October when my kids wanted something “pumpkin-y” after school but I had a to-do list longer than a CVS receipt. The oven felt like too much work, but the bread machine? That, my friends, was my lifesaver.

I tossed in the ingredients, set the machine, and went back to answering emails. Two hours later, the kitchen smelled like fall at a country fair. My kids came running, noses in the air, and the first loaf disappeared before it even cooled. That moment turned this recipe into a seasonal tradition in our home—one that sparks joy (and pumpkin crumbs) every autumn.

What to Serve with Pumpkin Bread

This bread pairs beautifully with just about anything. For breakfast, try it lightly toasted with a smear of cream cheese or butter. Hosting brunch? Serve slices alongside scrambled eggs, fresh fruit, or even a caramel latte for that café vibe.

For dessert, you can dress it up with a dollop of whipped cream, a drizzle of caramel, or a scoop of vanilla ice cream. Honestly, this fall dessert bread is versatile enough to shine solo or as part of a spread. Whether it’s Thanksgiving dinner or a lazy Sunday morning, it fits right in.

How to Store Your Sweet Harvest Bread

Once your loaf has cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If you live in a humid climate, refrigerate instead—it will keep for about a week.

For longer storage, slice the loaf and freeze individual portions wrapped in parchment and sealed in a freezer bag. That way, you can pull out a slice whenever the pumpkin craving strikes. A quick 30 seconds in the microwave (or a pop in the toaster) brings it back to life.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not watery. Extra moisture can affect the loaf’s texture.

What if my bread machine doesn’t have a quick bread setting?

No worries! Use the cake setting or manual bake option. This is an easy pumpkin bread machine recipe, so it’s pretty forgiving.

Can I make this gluten-free?

Absolutely—just swap in a 1:1 gluten-free flour blend.

How do I keep my pumpkin bread moist?

Pumpkin puree naturally keeps the loaf tender, but don’t skip the butter or oil—they help lock in that bakery-style texture.

Bringing It All Together

There’s a reason this Bread Machine Pumpkin Bread has become a staple in so many kitchens—it’s foolproof, flavorful, and oh-so-cozy. From its warm spices to its golden crust, this sweet harvest bread will have your family hovering around the kitchen like bees to honey.

So the next time you’re craving pumpkin quick bread but don’t want the hassle of oven baking, let your bread machine do the heavy lifting. You’ll end up with a loaf that’s equal parts effortless and irresistible.

Discover more delicious recipes by following me on Facebook and Pinterest.