Easy Pumpkin Bread

why make this recipe

Easy Pumpkin Bread is a delightful treat that brings the comforting flavors of fall into your kitchen. It’s moist, flavorful, and perfect for any time of day—whether for breakfast, a snack, or dessert. This recipe is simple enough for beginners and always impresses guests. Plus, it fills your home with a warm, inviting aroma as it bakes.

how to make Easy Pumpkin Bread

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup flour (for crumb topping)
• 1/4 cup brown sugar (for crumb topping)
• 1/4 cup butter (for crumb topping)
• 1/2 teaspoon cinnamon (for crumb topping)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the nuts.
5. For the crumb topping, mix flour, brown sugar, butter, and cinnamon until crumbly.
6. Pour the batter into the prepared loaf pan and sprinkle the crumb topping on top.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool before slicing and enjoy!

how to serve Easy Pumpkin Bread

Easy Pumpkin Bread can be served in many ways. You can enjoy it plain, or spread a bit of butter or cream cheese on top for extra flavor. It’s great with a cup of coffee or tea, making it a fantastic choice for a cozy afternoon snack.

how to store Easy Pumpkin Bread

To keep your Pumpkin Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, slice it and wrap it tightly in plastic wrap, then place it in the freezer. It can last for up to three months in the freezer. Just thaw and enjoy it when you are ready!

tips to make Easy Pumpkin Bread

• Make sure to use pure pumpkin puree and not pumpkin pie filling for best results.
• Don’t overmix the batter; mix until just combined for a fluffy texture.
• If you want extra flavor, add chocolate chips or dried cranberries to the batter.
• Keep an eye on the baking time; ovens may vary, so check for doneness with a toothpick.

variation

You can easily adapt this recipe by adding spices like allspice or cloves for a different flavor. Alternatively, you can substitute some of the oil with applesauce for a lighter version. If you prefer a sweeter bread, add a bit more sugar or some maple syrup.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just cook and mash the pumpkin until smooth before adding it to your recipe.

2. How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf; if it comes out clean, the bread is done. If there is batter on the toothpick, bake for a few more minutes.

3. Can I make this as muffins instead?
Absolutely! You can use a muffin tin and reduce baking time to about 20-25 minutes. Keep an eye on them and check for doneness with a toothpick.

Easy Pumpkin Bread

A moist and flavorful pumpkin bread that's perfect for breakfast, snacks, or dessert, and easy enough for beginners to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.75 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 1 cup canned pumpkin puree Use pure pumpkin puree, not pie filling.
• 0.5 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup chopped walnuts or pecans Optional

Crumb Topping

• 0.5 cup flour
• 0.25 cup brown sugar
• 0.25 cup butter Cold and cut into pieces.
• 0.5 teaspoon cinnamon

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the nuts.
5. For the crumb topping, mix flour, brown sugar, butter, and cinnamon until crumbly.

Baking

1. Pour the batter into the prepared loaf pan and sprinkle the crumb topping on top.
2. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
3. Allow to cool before slicing and enjoy!

Notes

Enjoy plain or with butter or cream cheese. Pairs well with coffee or tea. Store in an airtight container at room temperature for up to three days. Freeze for up to three months.