Easy Pumpkin Poppyseed Bread

ByAlbana Posted:October 25, 2022August 1, 2026 Updated:August 1, 2026

Pumpkin spice latte season is here. Whether you’re looking for a sweet treat to serve with this fall favorite or a little confection to have with tea, Easy Pumpkin Poppyseed Bread is sure to become a new autumn favorite, whether you serve it for breakfast or as a simple dessert.

Creating seasonal breakfast breads is both easy and delicious. Unlike yeast-based breads that require careful proofing and time, quick breads like this Pumpkin Poppyseed Bread bread only need to be mixed and baked.

A little bit of recipe development magic happened here too: after a few test batches, I landed on the combination of pumpkin puree, warm spice, and poppy seeds that gives this loaf its signature texture and flavor.

Ingredients for Pumpkin Poppyseed Bread

That can of pumpkin isn’t just for your pies! Easy Pumpkin Poppyseed Bread combines pantry staples with fall favorites.

All Purpose Flour
Baking Powder – Helps give this quick bread rise.
Salt – Enhances all of the flavors of the ingredients.
Pumpkin Spice – Use your favorite blend, usually a mix of cinnamon, nutmeg, ginger, and allspice.
Pumpkin Puree – Adds delicate sweetness while keeping the bread tender and moist.
Sugar
Large Eggs
Oil – Pick a neutral flavored oil like grapeseed, canola, avocado, or vegetable oils.
Yogurt – Adds a back note of tanginess to this bread while also giving it a tender and moist texture.
Vanilla – The higher the quality the vanilla, the more pronounced the flavor. Gives that slightly sweet, floral, and aromatic depth.
Powdered Sugar – Used to make the glaze. Easily dissolves when liquid is added.
Milk – Used as part of the glaze. You may need to add a little additional to make it thinner.

How to Make Easy Pumpkin Poppyseed Bread

This bread comes together in two simple steps, just mix and bake! It’s the perfect way to start the day or just a sweet treat anytime.

Prep
Preheat the oven to 375 degrees. Line a loaf pan with parchment paper. This will not only prevent the breakfast bread from sticking, but it will also make it easy to remove.
Mix
Add the wet ingredients to a large bowl and stir to combine. Add the dry ingredients to another large bowl and mix. Slowly add the dry ingredients into the wet ingredients, stirring until just combined.
Bake
Pour the batter into the prepared pan and even it out with a spoon or spatula. Bake on the middle rack of the oven for 35-40 minutes, or until a toothpick comes out clean. Allow it to cool completely.
Glaze
Whisk together the glaze ingredients in a small bowl. Add a little extra milk if you’d like it thinner.

Variations

This pumpkin bread recipe can be made completely dairy free. Swap the yogurt for your favorite dairy free variety, and use oat milk or another dairy alternative in the glaze.

For a sweeter twist, fold a handful of chocolate chips into the batter right before pouring it into the pan. If you want a little crunch on top instead, scatter some raw pumpkin seeds over the batter before baking, alongside or in place of the poppy seeds. Swapping the sugar for light brown sugar also deepens the flavor with a hint of molasses.

While this recipe makes a traditional loaf, you can use the same batter to bake muffins instead. Just grease a muffin tin or line it with liners; they’ll bake faster given the smaller size.

Tools

Loaf Pan – This recipe fits a traditional sized loaf pan.
Parment Paper – Line your loaf pan with parchment paper, leaving a little to hang over the top. This will prevent the bread from sticking while also making it easy to remove.

Storage

This bread is a great make ahead option for both meal prep and sharing with friends and family. It will keep for up to five days, covered in an airtight container at room temperature.

Top Tip for Easy Pumpkin Poppyseed Bread

Pumpkin spice plays a predominant role in this pumpkin bread recipe, alongside the poppy seeds. The fresher your spices, the more pronounced the flavor, so if you can’t remember the last time you used them, it’s time to replace them.

For cooling, transfer the loaf to a wire rack once it’s out of the pan, so air can circulate underneath and keep the bottom from turning soggy. A warm slice with a pat of butter melting on top is hard to beat.