With the arrival of fall, there’s nothing quite like cozying up with a warm slice of homemade pumpkin bread. Bursting with rich pumpkin flavor and warm spices, this easy pumpkin bread recipe transforms your coffee time into a comforting experience reminiscent of sitting at Grandma’s kitchen table. Whether you’re a seasoned baker or just starting out, this quick bread is simple to make and delivers delicious results every time.
If you love quick bread recipes, you might also enjoy my lavender lemon bread recipe, which offers a refreshing twist on classic flavors.
Without further ado, let’s jump right into this great recipe and get that oven preheated. It’s time to bake this delicious pumpkin bread!
If you’re looking for another easy pumpkin recipe, try these 2-ingredient pumpkin cookies—they’re a breeze to make and just as tasty.
Quick tip: Have you ever tried grinding your own cinnamon sticks to make fresh ground cinnamon? It’s a fun experiment that can elevate your pumpkin pie spice and pumpkin bread flavor, though you might only do it once in your life! Freshly ground spices truly make a difference in pumpkin recipes.
Also, don’t miss out on the adorable and delicious Mini Pumpkin Pie Bites — perfect for fall gatherings!
Also, don’t miss out on the adorable and delicious Mini Pumpkin Pie Bites — perfect for fall gatherings!
Why Is My Pumpkin Bread Dry?
If your pumpkin bread turns out dry, the most common culprit is using too little pumpkin puree. Pumpkin puree is essential for creating that moist, dense texture that makes pumpkin bread so irresistible. Another frequent mistake is over-baking the loaf, which can dry it out quickly.
But don’t worry too much about dry pumpkin bread. A generous spread of butter and a hot cup of coffee can make even leftover bread taste delightful. And if anyone complains, well, you get to enjoy it all yourself!
Alongside grinding your own cinnamon, you might want to try making your own pumpkin spice mix. Unlike the one-time cinnamon grinding, this is a mix you’ll want to prepare often, especially if you regularly bake pumpkin pie, pumpkin bread, or other pumpkin recipes. It’s a great way to ensure fresh, vibrant pumpkin spice flavor in all your fall treats.
Homemade Pumpkin Spice Mix
Creating your own pumpkin pie spice mix is easy and allows you to customize it to your taste. Here’s a simple blend to get started:
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
A special tip from my grandma: she used to add a pinch of cayenne pepper and a touch of allspice to her pumpkin pie spice mix. She claimed it was the “special something” that made her pumpkin pie taste extraordinary. Try the classic version first, and then experiment with her amped-up blend to see which you prefer.
If you’re craving something indulgent, check out my “Better than S*x” pumpkin cake recipe—a decadent treat inspired by pumpkin pie flavors.
The Best Easy Pumpkin Bread Recipe
This best pumpkin bread recipe combines pantry staples and simple steps to deliver a moist, flavorful loaf every time. Here’s what you’ll need:
Key Ingredients and Helpful Tips for Pumpkin Bread
To make the best easy pumpkin bread, it’s important to use the right ingredients and know a few handy tips and swaps that can elevate your loaf:
Key Ingredients:
- Pumpkin Puree: Use 100% pure canned pumpkin or homemade pumpkin puree. Avoid pumpkin pie filling as it contains added sugars and spices that can alter the flavor and texture.
- Flour: All-purpose flour is standard, but you can substitute whole wheat flour for a heartier texture.
- Sugar: Granulated sugar or brown sugar can be used. Brown sugar adds a deeper, caramel-like sweetness.
- Vegetable or Canola Oil: Oil helps keep the bread moist and tender.
- Eggs: Use large eggs at room temperature for better mixing and rise.
- Leavening Agents: Baking powder and baking soda ensure your bread rises properly.
- Spices: Pumpkin pie spice and ground cinnamon provide the warm, cozy flavors pumpkin bread is known for.
- Optional Mix-ins: Chocolate chips, chopped pecans, or walnuts add texture and extra flavor.
Tips and Swaps:
- Mix Dry and Wet Ingredients Separately: Combine dry ingredients in one bowl and wet ingredients in another before mixing together to avoid overmixing and developing too much gluten.
- Avoid Overmixing: Stir the batter just until combined to keep the bread light and tender.
- Room Temperature Ingredients: Using eggs and liquids at room temperature helps the batter mix more evenly.
- Substitute Applesauce: Replace part of the pumpkin puree with unsweetened applesauce for a fruity twist and to reduce fat.
- Mini Loaves: Consider baking in mini loaf pans for easy portioning and gifting.
- Check Oven Temperature: Preheat the oven to 350°F (175°C) and bake until a toothpick inserted in the center comes out clean.
- Storage: Let the bread cool completely before wrapping tightly in plastic wrap and aluminum foil for freezing or storing to maintain freshness.
These key ingredients and tips will help you bake moist, flavorful pumpkin bread every time!
Instructions:
- Begin by preheating your oven and preparing your loaf pan by greasing and flouring it or lining it with parchment paper or a non-stick spray to ensure easy removal of the bread.
- In one bowl, combine the wet ingredients such as oil, sugar, eggs, and any liquids, mixing them until well blended and slightly frothy.
- In a separate bowl, whisk together all the dry ingredients including flour, leavening agents like baking powder and baking soda, and spices to ensure even distribution.
- Gradually incorporate the dry mixture into the wet ingredients, folding gently to combine without overmixing, which helps keep the bread tender.
- Pour the batter into your prepared pan, smoothing the surface. At this stage, you can add optional mix-ins like chocolate chips or nuts for extra flavor and texture.
- Bake the bread in the preheated oven until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Once baked, allow the bread to cool in the pan for a short period before transferring it to a wire rack to cool completely, which helps maintain the bread’s texture.
- Preheat the oven to 350°F. Lightly grease and flour a loaf pan or line it with parchment paper or baking spray so it will release easily.
- In a large bowl, beat together the vegetable oil, sugar, eggs, and water with an electric mixer or stand mixer until the mixture is frothy and well combined.
- Stir in the pumpkin puree until fully incorporated.
- Whisk together the flour, baking powder, baking soda, pumpkin pie spice, and cinnamon in a medium bowl until combined.
- Gradually add the dry ingredients to the wet ingredients, folding with a rubber spatula until just combined. Avoid overmixing to prevent too much gluten development, which can make the bread tough.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If you like, add chocolate chips or chopped pecans to the batter for extra texture and flavor.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then, carefully turn the loaf out onto the rack to cool completely.
This loaf is moist and dense, somewhat like a pound cake but made with less butter and oil. If you prefer a fruitier note, try substituting applesauce for some of the pumpkin puree. This pumpkin bread is also freezer-friendly—slice it, wrap in plastic wrap and aluminum foil, and store in an airtight container. Thaw overnight at room temperature for a quick breakfast or snack.
Tips for Perfect Pumpkin Bread
- Use canned pumpkin or homemade pumpkin puree for the best pumpkin flavor. Homemade puree can be made by roasting fresh pumpkin and blending it until smooth.
- Ensure your eggs and other ingredients are at room temperature to help the batter mix evenly.
- Avoid overbaking by checking the bread a few minutes before the recommended baking time.
- For a festive touch, top cooled bread with cream cheese frosting made from cream cheese, butter, powdered sugar, and vanilla extract.
- Try making mini loaves for easy gifting or portion control.
Storing and Enjoying Leftover Pumpkin Bread
Leftover pumpkin bread stays fresh for several days when stored in an airtight container at room temperature. To keep it longer, refrigerate or freeze the bread. When freezing, wrap slices individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight on the counter or warm briefly in the microwave.
Enjoy your pumpkin bread with a spread of butter, cream cheese frosting, or simply on its own with a cup of coffee or pumpkin spice latte.
One-Bowl Homemade Pumpkin Bread
Ingredients
- ¾ Cup vegetable oil
- 2 ½ Cups sugar
- 4 Eggs
- ½ Cup water
- 1 ½ Cups pumpkin puree
- 3 Cups flour
- 1 Tsp baking powder
- 1 Tsp vanilla extract
- 1 Tsp pumpkin pie spice mix
- 1 Tsp cinnamon
Instructions
- Preheat the oven to 350 degrees. Grease and flour a baking pan and set aside.
- In a bowl beat the vegetable oil, sugar, eggs and water together until frothy.
- Add the pumpkin puree, flour, baking powder, vanilla extract, pumpkin pie spice and cinnamon and beat until everything is well incorporated, around 3 minutes.
- Pour the batter into the prepared cake pan and take to the oven.
- Bake for 50 to 60 minus or until golden brown on top and cooked.
Notes
● You can also use applesauce if you are not a huge fan of pumpkin puree the end result is slightly more fruity.
● Freezer friendly! Slice it and freeze it to have pumpkin loaf cake every time you are craving a slice. HOMEMADE PUMPKIN PIE SPICE MIX:
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
