Julie Clark
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Easy Pumpkin Bread is a no-fail quick bread that has a simple pumpkin flavor. This easy pumpkin recipe makes two loaves so you can give one for a gift!
Have you realized that in the past recipes Mom and I have posted, there is more than one main flavor? Like the Chocolate Chip Pecan Pumpkin Roll. Pumpkin. Chocolate. Cream Cheese. 3 flavors.
I’m not saying that’s bad at all, but there is a time for multiple flavors and a time for just one flavor. The flavor I’m going to focus on today is pumpkin. Just simply pumpkin. No chocolate, peanut butter, nuts, nothing but pumpkin.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️Reader Kris says,“This recipe is one of my favorite things to bake. I love how moist it is, and that the pumpkin flavor isn’t covered up with other stuff. I made a couple loaves for Thanksgiving this year and I know it’ll be a hit. 🙂”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️Reader Holli says,“I have tried many many pumpkin bread recipes, and I always go back to this one. It tastes incredible every single time I make it. So easy. My toddler loves it just as much as us! And a plus it makes two loaves so we keep one and give the other to family! So so good! Thank you!!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️Reader Carla says,“Made this today and it’s absolutely delicious! I used to eat the one from Starbucks all the time and this is even better! I only used 1.5 cups of sugar (mix of cane and brown sugar instead of granulated) and added mini chocolate chips. My kids love it…don’t think the second load is going to make it as a gift! 🙂 Thank you for sharing this wonderful recipe!”
Why you’ll love this bread:
- Better than Starbucks Pumpkin Bread. Yes…it’s true! If you’ve fallen in love with that delicious Starbucks pumpkin bread…try this pumpkin bread recipe. It’s delicious, cheap and you can make this quick bread recipe yourself whenever the craving hits!
- This Pumpkin Bread is the perfect treat for breakfast or for a snack any time of day. You literally can’t get away from it.
- This easy pumpkin bread recipe makes two loaves, one for eating and one for giving. Or save both for yourself if you’d like! Pumpkin bread lasts about 1 week when stored in the refrigerator.
Moist Pumpkin Bread
We believe this is the best pumpkin bread recipe. It is so moist, rich, and pumpkin-y. Even on the second, third, and fourth day (if it makes it that long), you can still cut a slice, warm it up with some butter and it tastes just as amazing as it did fresh from the oven.
What makes it so moist? The oil, eggs and pumpkin puree all work together to create a deliciously moist bread. It’s almost cake-like and makes fantastic muffins too!
How to Make Pumpkin Bread
You’ll love this quick bread recipe because it is very simple to make.
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a large bowl. Set aside.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not over mix.
- Grease and flour two 9×5 loaf pans. Divide the batter between the two pans.
- Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Note…For the best results, mix the wet ingredients together, then the dry ingredients in a separate bowl. Yes, it does take two pans but by doing this and adding the flour to the wet ingredients pre-mixed, you’ll be sure not to over mix the batter. Mix just until combined to ensure you have a soft, fluffy loaf of bread.
Recipe Variations:
- If you love chocolate chips and pumpkins together, throw in 1 ½ or 2 cups of chocolate chips (we prefer mini chocolate chips). Fold into the batter after it is mixed and bake as described below.
- Add in 1 cup of chopped pecans or walnuts to the batter…or simply sprinkle them on top.
- Add in homemade cinnamon chips. You’ll thank me later.
- Make a powdered sugar glaze, but stir in a ½ teaspoon of pumpkin pie spice, then drizzle the loaves with the glaze. Amazing.
Can I freeze homemade pumpkin bread?
Yes! Be sure the bread loaves are completely cooled before wrapping them tightly in plastic wrap.
Wrap the bread again in foil or slip the loaves into a zippered plastic bag before freezing. You can store pumpkin bread in the freezer for 2-3 months.
When you are ready to defrost it, remove the loaf from the refrigerator and let it thaw before unwrapping the bread. This will ensure all of the moisture stays in the bread!
This recipe also makes excellent pumpkin muffins.
Easy Pumpkin Bread Recipe
4.60 from 245 votes
Pumpkin Bread is a quick no-fail bread that has a simple pumpkin flavor. It makes two loaves so you can give one for a gift!
Servings 20
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Print RecipeSave Recipe
IngredientsUS Customary – Metric
US Customary – Metric
- 1 cup coconut oil {or canola oil}* 200 grams
- 2 cups granulated sugar (435 grams)
- 3 large eggs
- 2 teaspoons vanilla extract 5 grams
- 2 cups solid pack pumpkin 504 grams
- 3 cups all-purpose flour (385 grams)
- 1 teaspoon salt 5 grams
- 1 teaspoon baking soda 5 grams
- 2 teaspoons baking powder 6 grams
- 2 teaspoons cinnamon 4 grams
- 2 teaspoons pumpkin pie spice 4 grams
Instructions
Preheat the oven to 325ºF.
In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. 1 cup coconut oil {or canola oil}*, 2 cups granulated sugar,3 large eggs, 2 teaspoons vanilla extract, 2 cups solid pack pumpkin
In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
Grease and flour two 9×5 loaf pans. Divide the mixture between the two pans.
Bake for 45-50 minutes or until a toothpick (or cake tester) inserted in the center of the loaf comes out clean. If the bread looks like it is getting too brown, cover loosely with aluminum foil for the rest of baking.
Allow the bread to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Sprinkle the top with powdered sugar, if desired.
Store in an airtight container at room temperature for up to 2 days.
Video
Notes
*If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.
For more flavor, double the pumpkin spice or add ground nutmeg, ginger or cloves.
The calories shown are based on the each loaf being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 176kcal | Carbohydrates: 36g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 183mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3855IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1.4mg
Author Julie Clark
Course Bread
Cuisine American
Calories 176
Keyword breakfast bread, pumpkin dessert, pumpkin spice, quick bread recipe
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Bonus!!! We’ve included our top 5 tips for making any type of quick bread. These will be sure to give you success every time!
