Julie Clark
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Easy Pumpkin Bread Recipe
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Easy Pumpkin Bread recipe is a no-fail quick bread that has a simple pumpkin flavor. It makes two loaves so you can give one for a gift!
Have you realized that in the past recipes Mom and I have posted, there is more than one main flavor? Like the Chocolate Chip Pecan Pumpkin Roll. Pumpkin. Chocolate. Cream Cheese. 3 flavors.
I’m not saying that’s bad at all, but there is a time for multiple flavors and a time for just one flavor. The flavor I’m going to focus on today is pumpkin. Just simply pumpkin. No chocolate, peanut butter, nuts, nothing but pumpkin.
What home bakers are saying:
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Kris says, “This recipe is one of my favorite things to bake. I love how moist it is, and that the pumpkin flavor isn’t covered up with other stuff. I made a couple loaves for Thanksgiving this year and I know it’ll be a hit. 🙂”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Holli says, “I have tried many many pumpkin bread recipes, and I always go back to this one. It tastes incredible every single time I make it. So easy. My toddler loves it just as much as us! And a plus it makes two loaves so we keep one and give the other to family! So so good! Thank you!!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Carla says, “Made this today and it’s absolutely delicious! I used to eat the one from Starbucks all the time and this is even better! I only used 1.5 cups of sugar (mix of cane and brown sugar instead of granulated) and added mini chocolate chips. My kids love it…don’t think the second load is going to make it as a gift! 🙂 Thank you for sharing this wonderful recipe!”
Why you’ll love this easy pumpkin bread recipe:
- Better than Starbucks Pumpkin Bread. Yes…it’s true! If you’ve fallen in love with that delicious Starbucks pumpkin bread…try this recipe for pumpkin bread. It’s delicious, cheap and you can make this quick bread recipe yourself whenever the craving hits!
- This is the best pumpkin bread recipe. It is so moist, rich, and pumpkin-y. Even on the second, third, and fourth day (if it makes it that long), you can still cut a slice, warm it up with some butter and it tastes just as amazing as it did fresh from the oven.
- This Pumpkin Bread is the perfect treat for breakfast or for a snack any time of day. You literally can’t get away from it.
- This easy pumpkin bread recipe makes two loaves, one for eating and one for giving. Or save both for yourself if you’d like! Pumpkin bread lasts about 1 week when stored in the refrigerator.
What ingredients are in pumpkin bread?
- Oil. Coconut oil is great in this bread, but vegetable and canola oil both work, too!
- Granulated sugar. To keep the pumpkin flavor central, I used plain white sugar.
- Large eggs.
- Vanilla extract.
- Solid pack pumpkin. Don’t buy pumpkin pie filling. That is already sweetened and flavored with pumpkin spice. Use pure pumpkin.
- All-purpose flour. This also works with all-purpose gluten free flour.
- Salt, baking soda, baking powder. Do you do most of your baking during the holiday season? Check to see if your baking soda and baking powder are still fresh.
- Ground cinnamon and pumpkin spice. Pumpkin spice has cinnamon in it, but I’m always a fan of more cinnamon.
What makes this pumpkin loaf so moist? The oil, eggs and pumpkin puree all work together to create a deliciously moist bread. It’s almost cake-like and makes fantastic pumpkin spice muffins too!
Before you begin…
For the best results, mix the wet ingredients together, then the dry ingredients in a separate bowl. Yes, it does take two bowls but by doing this and adding the flour to the wet ingredients pre-mixed, you’ll be sure not to over mix the batter. Mix just until combined to ensure you have a soft, fluffy loaf of bread.
How to Make Pumpkin Bread
You’ll love this pumpkin quick bread recipe because it is very simple to make.
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and canned pumpkin in a large bowl. Set aside.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Add the pumpkin mixture to the flour mixture and mix just until combined. Do not over mix.
- Grease and flour two 8 ½ x 4 1/2″ loaf pans. Divide the batter between the two pans.
- Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Pumpkin Bread Variations:
This is a simple pumpkin bread recipe with a hint of pumpkin spice. Wanting your pumpkin bread to have more flavor? Try one of these!
- If you love chocolate chips and pumpkins together, throw in 1 ½ or 2 cups of chocolate chips (we prefer mini chocolate chips). Fold into the batter after it is mixed and bake as described below.
- Add in 1 cup of chopped pecans or walnuts to the batter…or simply sprinkle them on top.
- Add in homemade cinnamon chips. You’ll thank me later.
- Make a powdered sugar glaze icing, but stir in a ½ teaspoon of pumpkin pie spice, then drizzle the loaves with the glaze. Amazing.
Can I freeze homemade pumpkin bread?
Yes! Be sure the bread loaves are completely cooled before wrapping them tightly in plastic wrap.
Wrap the bread again in foil or slip the loaves into a zippered plastic bag before freezing. You can store pumpkin bread in the freezer for 2-3 months.
When you are ready to defrost it, remove the loaf from the refrigerator and let it thaw before unwrapping the bread. This will ensure all of the moisture stays in the bread!
This recipe also makes excellent pumpkin muffins.
Other Pumpkin Recipes
Have leftover pumpkin that you need to use up? Try one of these:
- pumpkin crumb pie
- soft pumpkin cookies
- pumpkin dinner rolls
- pumpkin cheesecake bread
- pumpkin chocolate chip cookies
- sheet pan pumpkin pie
Have ripe bananas? You may also love my grandma’s banana bread. It’s based off this recipe so is incredibly moist.
Easy Pumpkin Bread Recipe
This Easy Pumpkin Bread is a quick no-fail bread that has a simple pumpkin flavor. It makes two loaves so you can give one for a gift!
Servings 20
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Ingredients
- 1 cup coconut oil or vegetable oil, 200 grams
- 2 cups granulated sugar 435 grams
- 3 large eggs
- 2 teaspoons vanilla extract 5 grams
- 2 cups solid pack pumpkin 504 grams
- 3 cups all-purpose flour 385 grams
- 1 teaspoon salt 5 grams
- 1 teaspoon baking soda 5 grams
- 2 teaspoons baking powder 6 grams
- 2 teaspoons ground cinnamon 4 grams
- 2 teaspoons pumpkin pie spice 4 grams
Instructions
- Preheat the oven to 325ºF. Grease and flour two 8 1/2x 4 1/2" loaf pans. Line with parchment paper for easy removal if desired.
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. 1 cup coconut oil , 2 cups granulated sugar,3 large eggs, 2 teaspoons vanilla extract, 2 cups solid pack pumpkin
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 2 teaspoons pumpkin pie spice
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Divide the mixture between the two pans.
- Bake for 45-50 minutes or until a toothpick (or cake tester) inserted in the center of the loaf comes out clean. If the bread looks like it is getting too brown, cover loosely with aluminum foil for the rest of baking.
- Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
- Sprinkle the top with powdered sugar, if desired.
Video
Notes
- If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.
- For more flavor, double the pumpkin spice or add ground nutmeg, ginger or cloves.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 176kcal | Carbohydrates: 36g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3855IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1.4mg
Can you use butter instead
I currently have pumpkin butter surplus. Could I substitute some of the pumpkin butter for some of the packed pumpkin?
I made this for my family yesterday and one loaf was gone within 24 hours! I decided to freeze the other one. The house smelled great while it was baking and the bread was very moist. Great recipe, thanks so much for sharing it.
Got up before the sun to make this. What a great smell to have permeate the house as the sun rose! I used one extra long pan and made the muffins with streusel on top with remaining batter. Delsih!
It’s in the oven now and waiting is killing me!! Can’t wait to try it, I love me some pumpkin bread!! ????
Thank you so much for the pumpkin bread recipe. I love pumpkin so much must try this..
This is the best????
Looks Yummie, what size pan did you use??
This seems silly, but do you bake both loaves at the same time?
What kind of oil did you use?
Would defiantly double the pumpkin pie spice next time and probably add one more teaspoon of cinnamon
I just made this pumpkin bread and it is SO good!!! I could eat a loaf by myself! I will make this recipe again this fall season for sure!! Thanks for sharing!
I made this last night. It was absolutely delicious! Thank you for sharing the recipe!
Your recipes sound and look so easy and most importantly, delicious! I’m not a baker myself but have always dreamed of baking for my family and friends. I not only love desserts, but that is my favorite food to eat! I am going to try and bake a couple of your recipes I found here on Pintrest. Thank you and your daughter for sharing! It is very much appreciated! God bless and hope to see more easy recipes in the future for this non baker! 😉 Have a great day!
Made this today and it came out perfect. Followed the directions exactly. Wasn’t oily like some breads are. Smelled amazing while it baked. Really easy and quick. Made it with my 3 year old son. 🙂