My Simple Pumpkin Bread Recipe is made in one bowl with no mixer. It’s moist and packed with pumpkin and spices, making it perfect for fall. It’s easy to add whatever mix-ins you’d like too!
Simple Pumpkin Bread Recipe
If you’ve been on the hunt for a simple pumpkin bread recipe, you’ve found it. My whole family loves it and can never get enough, so I make it every single year! It’s also so easy to make it your own — throw in some chocolate chips to make a chocolate chip pumpkin bread, or add your favorite nuts!
I love quick breads like this because they’re so easy to make and I almost always have all the ingredients on hand. Another one of our favorites is this Easy Banana Bread. It has been handed down through the family, and we make it all throughout the year. And when we have an abundance of zucchini from our garden, we love this Zucchini Carrot Bread.
You only need one bowl to make this old fashioned pumpkin bread, and no mixer is required! It tastes great with all of the added spices, is super simple, and is impressive enough to bring along to a holiday party. It just may be the best fall baking recipe ever!
Why You’ll Love Spiced Pumpkin Bread
- Moist and flavorful
- Freezer-friendly
- So easy to customize
- Baked in 1 hour
- Great for gifting to friends or family
Key Ingredients to Make Pumpkin Pie Spice Bread
- PUMPKIN – You need pumpkin purée for this recipe, not pumpkin pie filling. You can also use your own homemade pumpkin purée if you’d like.
- ALL-PURPOSE FLOUR – You don’t need to use anything fancy for my simple pumpkin bread recipe — AP flour is perfect!
- BAKING SODA & BAKING POWDER – Both leavening agents give the cake some lift. The baking powder works on its own, while the baking soda relies on the acidity in the pumpkin to “activate” it.
- CINNAMON & PUMPKIN PIE SPICE – These flavorful spices put the “spiced” in spiced pumpkin bread! Store-bought pumpkin pie spice is easiest, but you can make it yourself by combining 1/2 teaspoon ground ginger with 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
- BROWN SUGAR – Adds a nice depth of flavor but you can also replace it with white sugar.
- OIL – I prefer to use oil in quick bread because all butter can weigh down the batter. Oil helps keep the crumb lighter.
- EGGS – Bind the ingredients together and also contribute to the rise.
- VANILLA – For a touch of warm and subtly sweet flavor. Maple syrup would make for a good substitute here.
How to Make My Old Fashioned Pumpkin Bread Recipe
COMBINE THE DRY INGREDIENTS: Start by mixing the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and brown sugar together in a large bowl.
INCORPORATE THE WET INGREDIENTS: Add the pumpkin purée, oil, eggs, and vanilla. Mix just until everything is combined.
BAKE: Pour batter into a prepared loaf pan and bake at 350 degrees F for 50-60 minutes or when a toothpick inserted in the center comes out clean. Enjoy!
FAQs
If your pumpkin cinnamon bread came out tough, you likely overmixed it. Be sure to mix just until everything is moistened. Also, if you decide to use butter instead of oil, use real butter, not margarine or reduced-fat options. They have too much water (and not enough fat) which can make your loaf tough.
Absolutely! As mentioned, I encourage you to customize my old fashioned pumpkin bread recipe to make it your own. I recommend adding your mix-ins after the wet and dry ingredients are combined. You can use up to 1 cup.
You’ll know it’s done when a toothpick or skewer inserted in the center comes out clean. A crack or split down the top of the bread is another clue! I usually start checking my simple pumpkin bread recipe for doneness around the 50-minute mark to prevent burning.
Store completely cooled pumpkin pie spice bread covered at room temperature for up to 4 days. It will keep for up to 10 days in the fridge!
Wrap your completely cooled bread in plastic wrap and then in heavy-duty foil and freeze for up to 3 months. Thaw at room temperature overnight before serving for the best texture.
Pumpkin Cinnamon Bread Pro Tips
- Don’t use pie filling for my simple pumpkin bread recipe — it’s full of added sugar and spices you don’t need. Look for plain pumpkin purée when doing your shopping!
- Do use room-temperature eggs. It makes the mixing process so much easier. If you forgot to pull them out, you can warm them up in a bowl of warm water for about 5-10 minutes.
- Mix until just combined. I’ve mentioned this a few times, but it’s very important! Overmixing will over-develop the gluten which will give you tough and dense results. Remember: mix only until everything is moistened.
- If your bread starts to brown too much on top, place a piece of foil across it while it finishes baking.
- Let your spiced pumpkin bread cool before slicing. If you dig in too soon, it may crumble and fall apart! Cool it in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
Thanks so much for reading! Let me know what you think about this old fashioned pumpkin bread recipe!
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Simple Pumpkin Bread Recipe
Ingredients
- 1¾ cup (245g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup (185g) packed brown sugar
- 1¼ cup (300g) pumpkin puree
- 2 large eggs
- ½ cup (120ml) oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Grease bottom only of a 9×5 baking pan or line with parchment paper; set aside.
- In a large mixing bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and brown sugar. Stir in the pumpkin puree, eggs, oil, and vanilla just until everything is moistened. Pour into prepared baking pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes then remove and cool completely on a wire rack.
Notes
- STORAGE: Store the completely cooled loaf wrapped at room temperature for up to 4 days or in the refrigerator for up to 10 days.
- FREEZER FRIENDLY: Wrap the completely cooled loaf in plastic wrap and then in heavy-duty foil and freeze for up to 3 months.
- PUMPKIN PIE SPICE: Can replace with 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground clove.
I love quick breads.
They can be used in so many different ways. I usualy keep some in the freezer so that I can thake them out when needed.
I agree! I love making quick breads too!!