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!
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.
- Flour: I use all-purpose flour.
- Sugar: You just need granulated sugar.
- Baking Soda: The baking soda will give the bread it’s lift and texture.
- Cinnamon: This is a must! The recipe only calls for 1 teaspoon, but I will sometimes add more.
- Salt: The salt will balance the flavor.
- Nutmeg: I feel like people either love or hate nutmeg. If it’s too strong for you, you can cut the amount in half.
- Pumpkin Puree: Either homemade or canned is fine, but if you use homemade pumpkin puree, you’ll need to drain it for a bit, first.
- Eggs: In order for the eggs to incorporate well, it’s best to whisk them a bit before adding them.
- Vegetable Oil & Butter: I’ve explained more about the oil and butter above.
How to Make Pumpkin Bread
No mixer needed, this batter mixes together in just minutes!
- Combine the dry ingredients. Stir it together well to make sure it’s completely mixed.
- Mix together the wet ingredients. A handheld whisk works perfectly!
- 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.
- 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.
- 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.
Tips and Tricks
This bread makes a great gift! Wrap it in a bread bag or with cellophane and tie a pretty ribbon around it to make an easy homemade gift.
This recipe would work perfectly as mini loaves, which would also be perfect for gifting!
To store, I like to wrap any leftovers in plastic wrap or in a container with a lid. You can store it at room temperature for up to 5 days, but if you want it to last a little bit longer, you can store it in the refrigerator. It also freezes well!
Pumpkin Bread Caving?
If your pumpkin bread is caving in the middle, it could be a few different things:
- It is often because the bread was not done baking all the way through before you took it out of the oven. You’ll want to make sure and test the bread with a tester (I usually use a toothpick) to see if any batter sticks to the stick. If there is batter, it is not done. It should have moist crumbs.
- Another culprit can also be an oven that is not at the correct temperature. You can check this with an inexpensive oven thermometer.
- The last thing you’ll want to look at is if your batter was too wet. I have noticed a drastic difference in the consistency of canned pumpkin, and homemade pumpkin puree can also be more watery. If your puree is really loose and watery, you can either drain the pumpkin puree or add in some extra flour.
More Pumpkin Recipes
- 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
- Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper or spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, salt and nutmeg.
- In another bowl, whisk together the pumpkin puree, eggs, vegetable oil and melted butter.
- Pour the pumpkin mixture into the dry ingredients and mix just until combined.
- Pour the batter into the prepared loaf pan.
- 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.
- When the bread is done, let it cool for at least 15-20 minutes before removing from the pan.