Easy Pumpkin Bread Recipe

why make this recipe

Making Easy Pumpkin Bread is a delightful way to embrace the flavors of fall. This recipe is simple, quick to prepare, and yields a moist, flavorful loaf. It’s perfect for breakfast, snack time, or even as a dessert. Plus, the warm spices and pumpkin puree make it a comforting choice that everyone in the family will love.

how to make Easy Pumpkin Bread

Ingredients:

• 1 ¾ cups all-purpose flour (spoon and level method) (220g)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 large eggs (at room temperature)
• 1 ¼ cups granulated sugar (248g)
• 1 ½ cups pumpkin puree (canned or fresh) (341g)
• 8 tablespoons butter, melted (113g, 1 stick)
• ¼ cup milk (57g)

Directions:

1. Preheat your oven to 350°F (175°C) and position the rack in the lower third. Prepare a 9 by 5-inch loaf pan by spraying it with nonstick baking spray.
2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, salt, and spices.
3. In a large mixing bowl, combine the wet ingredients: eggs, granulated sugar, pumpkin puree, melted butter, and milk. Whisk them together until smooth.
4. Gently fold the dry ingredients into the wet ingredients. Mix just until combined, being careful not to overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake the bread in the preheated oven for about 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean with a few moist crumbs attached. A thermometer should read 200°F (93°C). If the bread begins to brown too quickly, cover it loosely with aluminum foil.
7. Remove the bread from the oven and let it cool for 10 minutes in the pan. Then, take it out of the pan and cool it completely on a cooling rack.

how to serve Easy Pumpkin Bread

Easy Pumpkin Bread can be enjoyed plain or with a spread of butter. It also pairs wonderfully with cream cheese or a dollop of whipped cream. For an extra touch, consider sprinkling some cinnamon sugar on top before serving, enhancing its flavor while adding a crunchy texture.

how to store Easy Pumpkin Bread

Store leftover pumpkin bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze the bread for up to three months. Just make sure to wrap it well to prevent freezer burn.

tips to make Easy Pumpkin Bread

• Make sure your eggs are at room temperature for better mixing.
• Don’t overmix the batter. Mixing just until combined helps keep the bread moist.
• If you find the top browning too quickly, cover it with aluminum foil during baking.
• For added flavor, you can mix in nuts or chocolate chips to the batter before baking.

variation

You can customize your pumpkin bread by adding nuts, such as walnuts or pecans, or even chocolate chips for a sweet twist. For a healthier option, substitute some of the all-purpose flour with whole wheat flour.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin puree made from baked pumpkin. Just ensure it is well-pureed and not too watery.

Q: How do I know when the bread is done baking?
A: The bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. A thermometer reading of 200°F (93°C) in the center also indicates it’s done.

Q: Can I make this recipe dairy-free?
A: Yes, you can substitute the butter with a dairy-free alternative and use non-dairy milk to make this recipe completely dairy-free.

Easy Pumpkin Bread Recipe

This simple recipe yields a moist and flavorful pumpkin bread, perfect for a cozy autumn treat or a delightful breakfast. It's incredibly easy to make, even for novice bakers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 3/4 cups All-purpose flour
• 1 1/2 cups Granulated sugar
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1/4 tsp Ground cloves

Wet Ingredients

• 1 cup Pumpkin puree not pumpkin pie filling
• 1/2 cup Vegetable oil
• 2 Eggs large
• 1 tsp Vanilla extract

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula
• 9x5 inch loaf pan
• Measuring cups and spoons

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.

Mixing and Baking

1. In a separate bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract, then mix wet ingredients into the dry ingredients until just combined, being careful not to overmix.
2. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, sprinkle some pumpkin seeds or a cinnamon-sugar mixture on top before baking.