There’s something magical about the aroma of freshly baked bread wafting through your home, and when that bread is infused with the delightful flavors of pumpkin and spices, it’s an experience that warms your soul. This easy pumpkin bread recipe has become a staple for me—perfect for cozy fall afternoons, holiday gatherings, or simply an indulgent treat to enjoy with your morning coffee. What makes it even more special? It’s a breeze to whip up, requiring minimal ingredients and maximum flavor, making it an ideal choice for both baking novices and seasoned chefs alike.
Why make this recipe
Reasons to try it
This easy pumpkin bread truly stands out for several reasons. First off, it’s incredibly quick and simple to prepare—ideal for a last-minute dessert or snack when unexpected guests drop by. The rich, spiced flavor of pumpkin is not only irresistible but also makes this loaf perfect for autumn gatherings, family brunches, or cozy nights in.
But don’t just take my word for it! Here’s what one happy baker had to say:
"This pumpkin bread recipe is a game-changer! It’s moist, flavorful, and so easy to make. My family devoured it, and I’ll be making it again and again!" – Sarah J.
How to make Easy Pumpkin Bread
Step-by-step overview
Making pumpkin bread is straightforward, even for the most novice bakers. You’ll start by preparing your wet ingredients, followed by combining them with the dry ingredients to create a rich, spiced batter. The best part? The whole process takes just under an hour, with very little hands-on time.
Let’s gather our ingredients and get baking!
Ingredients
Gather these items
To make this delicious easy pumpkin bread, you’ll need:
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
Note: If you’re out of canned pumpkin, you can substitute with homemade pumpkin puree—just make sure it’s well strained, or your loaf might be too moist. For a healthier option, you can replace vegetable oil with unsweetened applesauce.
Directions
Step-by-step instructions
Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking.
Mix Wet Ingredients: In a mixing bowl, combine 1 cup of pumpkin puree, 1 cup of sugar, 1/2 cup of vegetable oil, and 2 large eggs. Beat until everything is well blended.
Prepare Dry Ingredients: In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp pumpkin spice, and 1/2 tsp ground cinnamon.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; avoid overmixing to ensure a tender loaf.
Transfer Batter: Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to serve Easy Pumpkin Bread
Best ways to enjoy it
There are plenty of delicious ways to savor your pumpkin bread. Enjoy it warm with a pat of butter or a drizzle of cream cheese frosting for a decadent treat.
For a twist, serve it as a breakfast item topped with yogurt and fresh fruit, or try it alongside a steaming cup of chai latte or spiced coffee. It can even be transformed into a delightful dessert when paired with a scoop of vanilla ice cream!
How to store
Keeping leftovers fresh
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, refrigerate it for about a week.
For long-term storage, consider freezing your bread. Wrap it tightly in foil or plastic wrap and place it in a freezer bag. It can last for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
Tips to make
Pro chef tips
Here are a few handy tips to elevate your easy pumpkin bread:
Don’t skip the spice: The pumpkin spice blend is essential for getting that warm, autumn flavor. If you’re fresh out, a mixture of nutmeg and allspice can be a lovely alternative.
Add-ins: Consider mixing in chocolate chips, nuts, or dried cranberries for added texture and sweetness.
Check for doneness: Since ovens can vary, start checking your bread a few minutes before the 50-minute mark to prevent over-baking.
Variations
Creative twists
Feeling adventurous? Here are some exciting variations to consider:
Chocolate Pumpkin Bread: Add cocoa powder to the batter for a rich twist—about 1/4 cup should do the trick.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free pumpkin bread.
Savory Pumpkin Bread: Skip the spices and incorporate cheese, herbs, or even jalapeños for a savory version that pairs beautifully with soups.
FAQs
Common questions
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just make sure it’s well cooked and pureed to achieve a similar consistency.
Q: How do I know when my bread is done baking?
A: Insert a toothpick into the center; if it comes out clean or with just a few crumbs, your bread is ready!
Q: Can this recipe be doubled?
A: Yes! This recipe is easy to scale up. Just make sure to use two loaf pans and adjust the baking time slightly if necessary.
Now that you have everything you need, it’s time to embrace fall with this delicious easy pumpkin bread. Happy baking!
Easy Pumpkin Bread
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, combine pumpkin puree, sugar, vegetable oil, and eggs. Beat until well blended.
- In another bowl, whisk together flour, baking soda, salt, pumpkin spice, and ground cinnamon.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.