This easy pumpkin bread recipe has a soft, moist crumb with a wonderful pumpkin flavor. It’s quick to pull together with ingredients from your pantry, and it makes two loaves, which is perfect for sharing.
Similar to our other fan-favorite quick bread recipes, like our Banana Bread, Cranberry Bread, and Zucchini Bread, this pumpkin bread keeps really well, but we’d be surprised if it went uneaten long enough to store because it’s that good.
This pumpkin bread is a sweet bread or a dessert bread made with pumpkin puree, and it’s similar in consistency to banana bread but has all of the cozy flavors of Pumpkin Pie and smells just like Autumn.
Best Pumpkin Bread ⋆ Super Moist & Delicious ⋆ Sprinkle Some Fun
Want to know a secret? This recipe is based on our popular Pumpkin Cake and easy Pumpkin Cupcakes. Several readers shared that they had converted the base to make pumpkin bread so I tested it and, sure enough – it became an instant hit. We slather it with a bit of our irresistible Honey Butter for a delicious Fall-flavored snack, dessert, or even breakfast.
Besides the amazing texture and taste, the best part of this pumpkin bread recipe is that it is customizable. Just like the famous Starbucks pumpkin bread recipe, you could also top the bread with pepitas (pumpkin seeds) or mix about a cup of extras into the batter. Try some of these additions and toppings:
It’s easy to whip up this delicious pumpkin bread with just a few pantry staples, so there’s no need to wait. Let’s get cooking! (I mean baking!).
Best Easy Pumpkin Bread Recipe (one Bowl)
To get a light and airy crumb, be sure not to over-mix the batter, or else the bread could become tough. Mix until the ingredients are combined, but it’s okay to have a few lumps.
We’ve used both homemade pumpkin puree and canned puree for this recipe. You can use any brand of pumpkin puree, but just be sure it’s not pumpkin pie mix (it has additional seasoning). We’ve also tried Libby’s and organic canned puree with great results.
This pumpkin bread recipe works great in any metal, glass or stone loaf pan, but the bake time may change. To check if the bread is done, insert a clean toothpick into the center, if it comes out clean, then the bread is done. If it becomes too brown on the top before the middle is cooked, tent the pan with foil.
Easy Pumpkin Bread
You can use a larger pan such as a bundt pan, but check the bread as it bakes since the baking time will change.
This sweet bread pairs perfectly with a cup of coffee, but we’ve also been known to heat it up for a few seconds in the microwave and top with:
This easy pumpkin bread recipe comes together quickly and tastes amazing. It makes two loaves—perfect for gifting or freezing. The moist crumb pairs nicely with a cup of coffee or hot chocolate in the fall and all year long. We know this will become one of your go-to treats.
Pumpkin Banana Bread • Kroll's Korner
Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead.
*Bake times can vary based on your oven and the color of your baking pan. A darker colored pan will bake faster and a lighter colored pan will take longer to bake.
270 kcal Calories 33 g Carbs 3 g Protein 15 g Fat 2 g Saturated Fat 2 g Polyunsaturated Fat 10 g Monounsaturated Fat 0.003 g Trans Fat 31 mg Cholesterol 155 mg Sodium 135 mg Potassium 1 g Fiber 20 g Sugar 4182 IU Vitamin A 1 mg Vitamin C 38 mg Calcium 1 mg Iron
Easy Pumpkin Bread Recipe
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.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.
Best Gluten Free Pumpkin Bread (one Bowl + Naturally Sweetened!)
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.Thishomemade pumpkin breadrecipe is super moist and easy to make. It’s full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It’s the best pumpkin bread and simple to make!
Nothing tastes better than bread made from scratch, and thankfully, our moist pumpkin bread recipe is easy to master and make your own.
Easy Pumpkin Bread Recipe [video]
Keep reading to learn everything you need about making pumpkin bread for every occasion this fall. We’ll also cover the basic troubleshooting questions that new bakers have. Let’s start baking!
We’ll cover everything you need to know to make the best pumpkin bread recipe, answer frequently asked questions, and share our expert tips.
Canned Pumpkin –Libby’s Pumpkinin a can is great for a strong flavor. You won’t use the whole can of pumpkin, so you can save the rest or makepumpkin margaritas!
Best Pumpkin Bread
All-PurposeFlour– All-purpose flour, like King Arthur, is excellent for this. You can also try using whole wheat flour for a healthier option.
Baking SodaandBaking Powder – These ingredients help the bread rise, and if you want your recipe to turn out well, you should know thedifference between the two.
Spices– We use cinnamon, ginger, and nutmeg to add fall flavors. If you have pumpkin pie spice, you can use 3 1/2 teaspoons to replace the other spices.
Best Almond Flour Pumpkin Bread
Oil – Vegetable oilorCanola oilcreates a super moist bread. Coconut oil will also work for this recipe. However, it will change the flavor and texture.
Melted Butter– Adding melted butter to the recipe creates a rich flavor and works with the oil to give the bread a super moist texture.
Beat Sugar, Pumpkin, and Eggs– In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar, and eggs until combined.
Pumpkin Bread With Streusel Topping
Add LiquidIngredients– Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
Fold in Dry Ingredients– Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
Prepare the Loaf Pan– Prepare a 10 x 5 loaf pan by buttering it well, and then add a strip of parchment paper to the bottom and up the sides for easy removal. Pour the batter into the prepared loaf pan.
Best Pumpkin Bread Recipe To Make This Fall
Bake– Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top; otherwise, it will fall in the middle once removed from the oven.
We use a 10″ x 5″ x 3″ ceramic loaf pan for all our bread and loaves. We highly recommendThe Emile Henry French Ceramic Ruffled. The ceramic heats evenly, so bread and loaves cook even and
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