Pumpkin Bread Recipe

Two slices of pumpkin bread on a plate next to a loaf, with a spoon of ground spice nearby.

This easy pumpkin bread is soft, moist, and full of warm pumpkin spice flavor! It's made with a whole can of pumpkin purée and no mixer required. It's the perfect fall quick bread.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Breakfast, Muffins, Bread + Scones

Cuisine: American

Keyword: pumpkin bread

Servings: servings

Author: Danae Halliday

Equipment

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice or ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

15 ounces pumpkin purée
2 eggs room temperature
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup avocado oil or canola oil
1/4 cup milk
1 1/2 teaspoons vanilla extract or vanilla bean paste

Instructions

Preheat oven to 350° and spray a 9x5 metal loaf pan generously with cooking spray.
Add the dry ingredients to a large mixing bowl and whisk them together. Add the wet ingredients to a separate mixing bowl and whisk them together. Pour the wet ingredients in with the dry and stir them together with a rubber spatula until you can no longer see the flour. Be careful not to overmix the batter.
Pour the batter into the prepared loaf pan and place it on the middle rack of the oven. Bake for 65-75 minutes or until a toothpick inserted in the center of the loaf comes out with a few crumbs attached to it. Check the bread at 40 minutes and if the top is getting too dark, loosely cover it with a piece of foil.
Once the bread is baked, remove it from the oven and let it cool in the pan for 15 minutes before removing it and letting it cool completely on a wire cooling rack. I recommend waiting at least 30 minutes before slicing the bread so that it doesn't fall apart.

Notes

Storage - Wrap the pumpkin bread tightly in plastic wrap or store it in an airtight container for 3 days at room temperature or in the refrigerator.

Freezing - Once the bread cools completely, wrap individual slices in plastic wrap and then store them in a freezer bag or other airtight container. Freeze for up to 2 month. Defrost at room temperature or remove the plastic wrap and microwave for 30 seconds or until warm.

8x4 Loaf Pan - If you use an 8x4 metal loaf pan, fill it 2/3-3/4 of the way full. Use the leftover batter to make muffins.

Baking Time - Depending on your oven the baking time may vary. Start checking the bread at 60 minutes.

Nutrition