Lizzy T
Posted: Updated:
Easy Pumpkin Bread
Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
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.
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 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 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 overmix.
- 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 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 come to room temperature before unwrapping the bread. This will ensure all of the moisture stays in the bread!
Easy Pumpkin Bread Recipe
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
Cook Time 50 minutes
Total Time 1 hour
Ingredients
- 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
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a 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 overmix.
- 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.
- Sprinkle the top with powdered sugar, if desired.
Video
Notes
*If you are using coconut oil, be sure you’ve warmed it to be in its liquid form.
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
Love quick breads? Our cookbook is for you.
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!
Other Pumpkin Recipes
My family loves this recipe! A definite keeper!
This is the most delicious pumpkin loaf!! Definitely the easiest to make.
Do you think you could make this recipe and use one Bundt pan!
Can you use one 9×13 pan??
It’s still in the oven for about 7 more minutes. I followed your recipe except I didn’t use pumpkin pie spice. My grandmother made a pumpkin pie and the only flavor add was vanilla. I DID add the cinnamon, but that and the vanilla was it. I can’t wait to taste it…it smells so good.
Ok I am new at baking. I am baking this pumpkin bread for Thanksgiving. When you mix it, how much is too much ???
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. 🙂
The pumpkin bread taste very good i would reccomend adding ,ore pumpkin pie spice though
I made this and followed it to the letter. Mine was dry crumbly so I added me lk. I have to say for a mess up and an add of milk it is absolutely light fluffy and aromatic! I don’t know why mine was dry though. I used fresh pumpkin not canned
I bakes this bread a few weeks ago and it was so yummy!
Because I could not find a 9 x 5 loaf pan — I used a 8 x 3 3/4 x 2 1/2 pan and it could almost 2 hours to cook. The last ten minutes I raised the heat to 350 and then finally cooked all the way through. Maybe that should be the heat for the pan I used? It still tasted delicious, still moist enough.
I made this recipe for the first time and was pleasantly surprised with how it turned out! It’s delicious! I used one of my hallowe’en pumpkins as I didn’t carve it and it still taste very good. I also added more spices. Ginger cloves cinnamon allspice and pumpkin. I used half coconut oil and half olive. It was loved so much by family that I’m making some more for Christmas as Christmas gifts! Thanks for sharing!
Followed instructions except for reducing sugar by 1/2 cup and baked 15 minutes more. OK but not as much pumpkin flavor as expected. Easy recipe but think will add chocolate chips or raisins next time to add bit more to it.