My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.
Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.
My Favorite Pumpkin Bread Recipe
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Just around the corner, there will be a new crispness to the air. And even on the days that get warm, in the evening we need jackets. I’ve been working on some fall recipes, so we are headed into that great time of year when my house always smells like cinnamon. I must say, I am always in love with the crisp air and cozy smells in my home.
One recipe perfect for this time of year is this amazing, easy Pumpkin Bread. It is a quick bread, meaning that it doesn’t require proofing yeast, or allowing dough to rise. The name is fitting, as it truly is quick to throw together.
Easy And Moist Pumpkin Banana Bread
As mentioned, making this pumpkin bread recipe is very simple. This is just a brief overview of the steps, make sure to get the full list of ingredients and steps in the recipe card below.
Make sure when you buy the ingredients for this recipe that your can of pumpkin says 100% Pumpkin Purée. You do not want to buy pumpkin pie filling as it will not perform the same as puree in this recipe.
If you can’t find pumpkin puree in the store, you can always make your own. It’s surprisingly easy and we have instructions for the oven, Instant Pot, and crockpot!
Easy Gluten Free Pumpkin Bread
Pumpkin Puree is easy to make, and I’m giving you three different methods for making it. Use this to replace store-bought pumpkin in all of your favorite pumpkin recipes.
Baking is a science, and because of that, it is crucial that you measure the ingredients correctly. Extra cheese in my Chicken Noodle Casserole is amazing. Extra flour in this quick bread recipe will result in failure.
The other day someone asked me how I get the top of my Banana Bread from sinking in. If you pull your quick bread out of the oven and it sinks in the middle, it was not baked long enough.
Moist Pumpkin Bread
Oven temperatures do vary. So it is more important to rely on a toothpick than the length of time recommended in a recipe. Most quick breads take between 50 minutes and 1 hour to bake.
Around the 50 minute mark stick a toothpick in the middle of the top. It should come out with just a few crumbs. You will know this moist pumpkin bread is done.
If you find that baking it long enough to get crumbs results in the sides being burnt, you might want to invest in a new bread pan. Please see the recommended tools listed below for my suggestion.
Pumpkin Banana Bread
If you too can’t get enough of everything pumpkin spice this time of year, you can make your own! Pumpkin Spice is an easy spice mixture to make, and I bet you have everything you need for it already. Get my recipe below, as well as a number of recipes you can use it in. When you are ready to make this bread, replace the cinnamon, nutmeg, and ginger with 2 teaspoons of pumpkin spice.
Pumpkin Spice is the perfect blend of four spices you probably already have in your cabinet! Skip buying the bottled pumpkin pie spice and just make your own.
Store this pumpkin bread recipe in an air-tight container for up to one week. Do not store it in the bread pan that you baked in it. As with any recipe, follow your intuition when it comes to leftovers.
Downeast Maine Pumpkin Bread Recipe
Pumpkin bread freezes really well. You can make it ahead and freeze it as a whole loaf. Once the bread has cooled completely, wrap it three times in plastic wrap and then put it in an air-tight freezer bag.
It also freezes well as slices. This allows you to keep leftovers for longer, or to eat just one slice at a time. Once the bread has cooled completely, slice it. Place the slices on a wax paper-lined rimmed baking sheet. Put the baking sheet in the freezer for 2 hours. Transfer the slices to an air-tight container. The slices will store this way in the freezer for up to three months and each slice will thaw after about 30 minutes at room temperature.
This recipe has only been tested as written. If you have a gluten sensitivity or allergy, I would suggest purchasing a gluten-free flour blend that is meant to replace all purpose flour one for one.
The Best Small Batch Cinnamon Swirl Pumpkin Bread
If you too are enjoying the crisp air and the smell of fall recipes baking, then check out some of my other favorites:
If you love this Pumpkin Bread Recipe please leave me a comment and let me know! Other readers rely on your reviews and I love hearing from you.
Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of and I'm so glad that you are here.
Easiest Healthy Pumpkin Bread
Beef and Broccoli RecipeI have made this a couple or more times. It’s easy & quick to prepare. I like this for a quick meal. It will be my go to recipe.Easy pumpkin bread recipe makes 2 loaves of moist homemade pumpkin bread. No mixer needed! This simple recipe includes directions for freezing the pumpkin bread and making your own pumpkin spice blend.
This moist pumpkin bread recipe is so easy to make! It’s a one-bowl recipe that doesn’t require a mixer or any special ingredients or equipment.
And, most importantly, it tastes great! The pumpkin bread is moist without being greasy, and it’s nicely spiced. I like to serve thick slices of this pumpkin bread slathered with butter or spread with cream cheese for tasty fall treat.
The Best Vegan Pumpkin Bread
I recommend mixing the bread by hand rather than using a mixer. It’s easy, and it helps to avoid overmixing the batter.
Step 4: Add the dry ingredients and whisk in just until combined. Don’t overmix. Overmixing will give you dense or heavy loaves.
Simply make the pumpkin bread as-directed. Once it has completely cooled, wrap it tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag.
Easy Pumpkin Bread With Crumb Topping
Any leftover pumpkin bread can be stored in an airtight container at room temperature for 2-3 days. It can also be stored in the fridge for up to 4 days.
If you’ve tried this easy pumpkin bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Easy pumpkin bread recipe that makes moist homemade pumpkin bread. Check out the tips and step-by-step photos above the recipe for more information.
Best Easy Pumpkin Bread Recipe (one Bowl)
Serving: 1 serving | Calories: 291 kcal | Carbohydrates: 48 g | Protein: 3 g
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