Easy Pumpkin Bread

Name: Easy Pumpkin Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
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

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This Easy Pumpkin Bread is made in one bowl and with no mixer! It’s moist and packed with pumpkin and spice. Easy to add mix-ins too!

A slice of pumpkin bread with butter melting on it.

I probably make this pumpkin bread every single year. My whole family loves it and can never get enough. It’s also easy to throw in some chocolate chips to make chocolate chip pumpkin bread!

I love quick bread because they are so easy to make and I almost always have 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.

Reasons You Will Love This Pumpkin Bread

only one bowl is needed and no mixer
moist and flavorful
freezer-friendly
easy to add mix-ins
great for gifting to friends or family

Ingredients to make easy pumpkin bread: flour, pumpkin puree, eggs, oil, brown sugar, vanilla, baking soda, baking powder, cinnamon, pumpkin spice.

Ingredients To Make This Pumpkin Bread Recipe

PUMPKIN: You will need pumpkin puree for this recipe and not pumpkin pie filling. You can also use your own homemade pumpkin puree.

ALL-PURPOSE FLOUR, BAKING SODA, AND BAKING POWDER
CINNAMON AND PUMPKIN PIE SPICE

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 AND VANILLA

How To

DRY INGREDIENTS: Start by mixing the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and brown sugar together in a large bowl.

WET INGREDIENTS: Add the pumpkin puree, 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.

Overhead view of several slices of pumpkin bread staggered on a blue plate.

FAQs

HOW DO YOU KNOW WHEN PUMPKIN BREAD IS DONE?

Your bread should be done when a toothpick or skewer inserted in the center comes out clean. Also a crack or split down the top of the bread is another clue.

WHY IS MY PUMPKIN BREAD TOUGH?

Often if your quick bread is tough it is from overmixing. You will want to mix just until everything is moistened. Also, when using butter don’t use vegetable oil spreads or reduced-fat butter. They have too much water and not enough fat which can make your loaf tough.

HOW TO STORE PUMPKIN BREAD?

Store completely cooled pumpkin bread covered at room temperature for up to 4 days or up to 10 days in the refrigerator.

HOW TO FREEZE PUMPKIN BREAD?

Wrap completely cooled pumpkin bread in plastic wrap and then in heavy-duty foil and freeze for up to 3 months. Thaw at room temperature overnight.

Two pictures of pumpkin bread. One and overhead view of bread with some sliced and one a straight on view with some of it sliced and showing the texture of the bread.

Tips and Suggestions

Don’t use pumpkin pie filling in this recipe
You can replace the pumpkin pie spice with 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground clove
Add in 1 cup of mix-ins such as chocolate chips or chopped nuts
If your bread is starting to brown too much on top place a piece of foil across the top while it finishes baking

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