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! You may also love our pumpkin spice muffins.
Easy Pumpkin Bread Recipe
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.
Better than Starbucks Pumpkin Bread
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. 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!
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.
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.
Be sure to grease and flour the loaf pans. Allow the bread to cool in the pans for 10 minutes before turning them out to cool completely on a wire rack.
Pumpkin Chocolate Chip Bread
If you love chocolate chips and pumpkins together, throw in 1 or 1 1/2 cups of chocolate chips (we prefer mini chocolate chips). Fold into the batter after it is mixed and bake as described below.
Pumpkin Bread 2 Loaf Recipe
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.
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!
Other Pumpkin Recipes
- Pumpkin Swirl Cheesecake
- Pumpkin Crumb Pie
- Pumpkin Dinner Rolls
- Pumpkin Pudding Rolls
- Pumpkin Angel Food Cake
- Pumpkin Breakfast Casserole
Easy Pumpkin Bread Recipe
Ingredients
- 1 cup coconut oil {or canola oil}*
- 2 cups granulated sugar (435 grams)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups solid pack pumpkin
- 3 cups all-purpose flour (385 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
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 9x5 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.
shelly says
Made this today and it came out perfect. Followed the directions exactly. Wasn’t oily like some breads are. Smelled amazing while it baked. Really easy and quick. Made it with my 3 year old son. 🙂
Lizzy T says
Thanks, Shelly! I’m so glad you liked it. Thanks for the feedback!
melinda says
Your recipes sound and look so easy and most importantly, delicious! I’m not a baker myself but have always dreamed of baking for my family and friends. I not only love desserts, but that is my favorite food to eat! I am going to try and bake a couple of your recipes I found here on Pintrest. Thank you and your daughter for sharing! It is very much appreciated! God bless and hope to see more easy recipes in the future for this non baker! 😉 Have a great day!
Lizzy T says
Thank you, Melissa! I hope that you are able to make some of our recipes to enjoy. 🙂 This pumpkin bread is especially easy and so delicious!
Kelli b says
I made this last night. It was absolutely delicious! Thank you for sharing the recipe!
Lizzy T says
Thanks, Kelli! I’m so glad you loved it!
Amy W. says
I just made this pumpkin bread and it is SO good!!! I could eat a loaf by myself! I will make this recipe again this fall season for sure!! Thanks for sharing!
Julie Clark says
Isn’t it the best?! Thanks!! 🙂
Jen says
Would defiantly double the pumpkin pie spice next time and probably add one more teaspoon of cinnamon
Julie Clark says
You can’t go wrong with more cinnamon! 🙂
darc says
What kind of oil did you use?
Julie Clark says
I usually use canola oil for baking.
Nabilah says
Hi there can you use coconut oil?
Julie Clark says
I’ve never tried it, but I’m thinking you could!
Christina says
This seems silly, but do you bake both loaves at the same time?
Julie Clark says
There’s no silly question! 🙂 Yes, I bake both loaves at the same time.
Joyce W says
Looks Yummie, what size pan did you use??
Julie Clark says
My pan is 9 1/4″ x 5 1/4″, 2 3/4″ deep.
Sue says
This is the best????
Sharon Landy says
Thank you so much for the pumpkin bread recipe. I love pumpkin so much must try this..
Julie Clark says
You’re welcome, Sharon! This always gets devoured at our house. 🙂
Brailey says
It’s in the oven now and waiting is killing me!! Can’t wait to try it, I love me some pumpkin bread!! ????
Julie Clark says
Eat a slice for me, Brailey!
Jennifer says
Got up before the sun to make this. What a great smell to have permeate the house as the sun rose! I used one extra long pan and made the muffins with streusel on top with remaining batter. Delsih!
Julie Clark says
You’re making me hungry, Jennifer! Thanks!
Abbey says
I made this for my family yesterday and one loaf was gone within 24 hours! I decided to freeze the other one. The house smelled great while it was baking and the bread was very moist. Great recipe, thanks so much for sharing it.
Julie Clark says
You’re welcome, Abbey! Thanks and I’m glad you enjoyed it!
tbr says
I currently have pumpkin butter surplus. Could I substitute some of the pumpkin butter for some of the packed pumpkin?
Julie Clark says
You probably could some, but I’ve not tried it. I’ve actually never made pumpkin butter so I’m not sure how sweet it is, how thin/thick it is, etc.
Grace says
Can you use butter instead
Julie Clark says
Probably but I haven’t tried it.
Dawn says
Do you know what the time would approximately be for mini loaves? 8 cavities
Julie Clark says
I don’t know for sure, but not knowing the exact size, I’d set it for 20-25 minutes. Then you can easily add time.
Lori Yount says
Baking right now! Mine is taking a little more time than 45 minutes to set but I think it might be because I have other things in the oven for Sunday brunch. Super excited to try!
Julie Clark says
That could be. Enjoy!
Andrea says
Can you use canned pumpkin ?
Julie Clark says
Yes! Solid pack pumpkin.
Brenda Needham says
Good pumpkin bread love it
Ferryal says
Can I stir in dried cranberries? Thank you so much.
Julie Clark says
Yes!
Pei Pei says
Hi! I’m now visiting my parents in overseas. I’m not sure if I have access to pumpkin pie spice. The only spice that I have in hand is cinnamon. Will it be OK if I omit nutmeg and all spice? Thanks!
Julie Clark says
It will be like a cinnamon bread instead, but yes!
Angela says
Thanks for this recipe! My family and Ioved it! I made one loaf exactly as the directions said. I added walnuts in the other loaf batter and topped with slivered almonds before baking. That one was great, too.
Violet says
Is 1 can of pumpkin enough to make this recipe even though it will be a little short of the 2 cups required?
Julie Clark says
I haven’t tried it for sure, but it might work? It might not be as moist.
Tiffany Taylor says
Can i make this without the pumpkin spice?
Julie Clark says
It won’t have much flavor without the pumpkin spice, but it will bake the same.