Simple Pumpkin Bread Recipe

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

Course: Bread

Cuisine: American

Keyword: pumpkin bread recipe

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices (1 loaf)

Calories: 310kcal

Author: Malinda Linnebur

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!

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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 9x5 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.

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