This is the best pumpkin bread recipe and it’s easy to make (no mixer required)! It is moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
I wanted a simple pumpkin bread that wasn’t overly sweet and didn’t have any weird ingredients (like water – which in my opinion, just doesn’t belong in a quick bread)!
So here it is, the best pumpkin bread recipe you’ll ever bake or eat! It’s easy to make and doesn’t require the use of a mixer. Also, it uses an entire 15 oz can of pumpkin! Also, try this pumpkin banana bread!
The Best Vegan Pumpkin Bread
It’s dense & moist with a perfect crumb! Plus, this pumpkin bread is loaded with fall spices with just the right amount of sweetness. You can add chocolate chips or cinnamon chips to make it even more special!
You can either mix the dry ingredients together in a small bowl before adding them to the wet ingredients, or just add them on top. Just be sure to stir them well so they’re evenly distributed.
Grease a 9×5″ loaf pan and pour batter into the pan. You can line it with parchment paper or foil for easy removal, but I find that as long as the pan is throughly greased, this pumpkin bread comes out easily.
Almond Flour Pumpkin Bread
Bake at 350 degrees F for about 1 hour. I recommend baking on the lowest rack in your oven to avoid the top becoming too brown before the center fully baked through. You can also tent the loaf pan with foil if it begins to brown too much.
The bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.
Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour. After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely.
Healthy Pumpkin Bread {no Sugar + Whole Wheat Flour}
Freeze either an entire loaf or individual slices by letting the pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
We love serving this pumpkin bread recipe as a special breakfast (with our favorite breakfast recipes), snack or dessert. It’s great for gifting as well. Here are some serving suggestions:
Check and see if your baking soda, baking power and eggs are fresh. Next, be sure to not overfill the pan. The bread needs some space to rise in the pan, and if the batter reaches the top of the pan it will fall.
Brown Butter Pumpkin Bread With Cream Cheese
You can be sure this bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.
Try one of our many Pumpkin Recipes like, pumpkin pie or try this dairy-free pumpkin pie, pumpkin smoothie, pumpkin chocolate chip cookies. pumpkin pancakes, pumpkin scones, and pumpkin cinnamon rolls.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @ and use the hashtag # so we can your creations!
Pumpkin Cream Cheese Bread Recipe
This is the best pumpkin bread recipe and it's easy to make (no mixer required)! This pumpkin bread is dense & moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
Serving: 1 slice | Calories: 306 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 6 g | Cholesterol: 74 mg | Sodium: 285 mg | Potassium: 118 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 370 IU | Vitamin C: 1 mg | Calcium: 58 mg | Iron: 2 mgMy 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.
Healthy Pumpkin Bread With Maple Glaze
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.
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.Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!
Super Moist Easy Pumpkin Bread Recipe
There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season.
They come together super easily, they’re often delicious for both breakfast and dessert and they’re the perfect treat to gift to just about anyone.
From Banana Bread, Zucchini Banana Bread, Apple Pie Bread, and Butternut Squash Bread, I pretty much have any type of quick bread you could possibly want. But my absolute favorite quick bread of all the quick breads here on My Baking Addiction, this Pumpkin Bread will always be my most loved and most baked!
Copycat Starbucks Pumpkin Bread Recipe
Okay, let’s chat about this pumpkin bread. There is nothing that signifies fall for me more than this recipe. I’ve been making it for years – long before my blog, and it shows up countless times in my kitchen throughout the season.
It’s sweet, spicy and incredibly moist. I know, I know, moist is not my favorite word either, but there is really no way to adequately describe this Pumpkin Bread recipe without mentioning that word.
I have fed this bread to so many people and every one of them has declared that this recipe is the best Pumpkin Bread they have ever tasted.
Incredibly Moist Pumpkin Bread
This particular recipe gets better with time, so whip it up a day or so in advance before you plan on eating it or giving it away.
Because let me tell you, it makes a great gift for neighbors, a hostess gift, or a gift for your boss if you’re looking to butter them up a bit.
This quick bread recipe takes a bit of time to bake, but I bet you can pull together the batter in about the same amount of time it’ll take for the oven to preheat.
The Best Vegan Pumpkin Bread You'll Ever Eat
Like all quick-bread recipes, we mix together the wet ingredients in one bowl, which in this case includes a whole can of pumpkin puree. We’re not skimping on the pumpkin in this bread!
In another bowl, we’ll whisk together all of the dry ingredients. From there, add the dry ingredients to the wet and mix the batter together before dividing into two loaf pans.
Or you could keep them both for yourself. It freezes beautifully, after all. Serve it up plain, toasted, with a spread of butter, or get a little adventurous and fry it up in a pan and make Pumpkin Bread French Toast!
Pumpkin Bread Recipe
Canned pumpkin pie filling is not the same thing; it has a bunch of added ingredients that we don’t need in our Pumpkin Bread.
While you’re at
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