Pumpkin Bread Recipe

Perfectly spiced and perfectly moist, this Pumpkin Bread Recipe is the one you need for fall baking! It takes only minutes to prep, and don’t be surprised if it disappears just as quickly!

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Don’t miss my other variations on pumpkin bread: Pumpkin Apple Bread, because I love those chunks of apple. Pumpkin Coconut Bread because I love coconut in anything! And any pumpkin lover needs this Cream Cheese Pumpkin Bread Recipe!

If there is one recipe that you need to make each fall to really bring in the season, it’s pumpkin bread!

There is a bakery here where I live that makes amazing pumpkin bread. And every year, when I see that they have their pumpkin bread, I know that season has arrived!

This pumpkin bread recipe is so, so easy, and so, so good that you won’t even need to go to the neighborhood bakery. All it takes is a few minutes to mix it up, and into the oven it goes to bake to perfection.

But don’t be surprised if your family eats the whole thing right away. A loaf never lasts in our house!

The Secret to the Best Pumpkin Bread

I know that this is a pretty basic recipe. And you’d think that one pumpkin bread recipe would be the same as the next.

Well, this one has a little something different going on. And I think it’s all in the fat.

Most pumpkin bread recipes call for vegetable oil. Sometimes you’ll see softened butter. But this recipe takes a combination of vegetable oil and melted butter.

The result is a pumpkin bread that is perfectly moist with great texture, and great flavor. It may be simple, but don’t let that make you underestimate just how good it is.

How to Make It

No mixer needed, this batter mixes together in just minutes!

1. Combine the dry ingredients. Stir it together well to make sure it’s completely mixed.
2. Mix together the wet ingredients. A handheld whisk works perfectly!
3. Combine it all together! The batter is a little stiffer than some quick bread batters, but you should still be able to mix it easily. Don’t over mix, but make sure there are no pockets of the dry ingredients.
4. Pour it into a prepared loaf pan and bake it! I like to use parchment paper to act as handles so that the pumpkin bread comes out easily.

Variations

• I love nuts in my pumpkin bread. If you want to add nuts, add in about 3/4 cup. They are best if they are toasted before adding them.
• You can also add chocolate chips. Because I’m pretty sure everyone loves chocolate chip pumpkin bread!
• You could probably make these into muffins, although I’d suggest making my Easy Pumpkin Muffins with Chocolate Chips because they are perfect every time.
• You could make it fancy and add a streusel topping or a glaze, but I think it is pretty amazing on its own.

More Pumpkin Recipes

Pumpkin Cake with with Cinnamon Cream Cheese Frosting
Pumpkin Pancakes
Pumpkin Cupcakes
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Pie Bars

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Pumpkin Bread Recipe

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• Author: Deborah Harroun
• Prep Time: 10 mins
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf, 12 slices 1x
• Category: Bread
• Method: Bake
• Cuisine: American

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Description

Perfectly spiced and perfectly moist, this Pumpkin Bread Recipe is the one you need for fall baking! It takes only minutes to prep, and don’t be surprised if it disappears just as quickly!

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Scale 1x2x3x

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup pumpkin puree (canned or homemade)
• 2 eggs, lightly beaten
• 1/4 cup vegetable oil
• 1/4 cup butter, melted

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Instructions

1. Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper or spray with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, salt and nutmeg.
3. In another bowl, whisk together the pumpkin puree, eggs, vegetable oil and melted butter.
4. Pour the pumpkin mixture into the dry ingredients and mix just until combined.
5. Pour the batter into the prepared loaf pan.
6. Bake until a tester inserted in the center comes out clean, about 1 hour. Cover the top with foil if it starts to brown too much.
7. When the bread is done, let it cool for at least 15-20 minutes before removing from the pan.

Recipe Notes:

slightly adapted from The Deen Family Cookbook

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1 slice
• Calories: 255
• Sugar: 26 g
• Sodium: 232 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 41 mg

Keywords: Pumpkin bread, pumpkin bread recipe, easy pumpkin bread