Introduction

This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors. Quick, easy to make and a guaranteed hit with friends and family this holiday season. Bonus: No mixer needed. For another festive pumpkin dessert, try this Pumpkin Cheesecake Trifle Recipe.

Ingredients

This easy pumpkin bread recipe comes together with simple pantry staples that create an incredibly moist, spiced loaf bursting with warm autumn flavor.

• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Timing

Prep Time	15 minutes
Cook Time	60 minutes
Total Time	1 hour 15 minutes

Context: This easy Pumpkin Bread is approximately 20% faster to prepare than similar recipes since no mixer is needed.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

This ensures your pumpkin bread bakes evenly and releases cleanly after cooling.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and your preferred spices like cinnamon, nutmeg, and cloves.

Whisking thoroughly prevents clumps and ensures the spices are evenly distributed throughout the batter.

Step 3 — Mix Wet Ingredients

In a separate medium bowl, combine 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, ¾ cup brown sugar, and ¼ cup granulated sugar. Stir until smooth and fully incorporated.

Using a whisk or spatula works perfectly—no mixer needed for this easy pumpkin bread recipe.

Step 4 — Combine Wet and Dry

Pour the wet pumpkin mixture into the dry ingredients. Gently fold together using a spatula until just combined—do not overmix.

A few streaks of flour are okay; overmixing can result in a dense, tough loaf.

Step 5 — Add Mix-Ins (Optional)

If desired, fold in ½ cup chopped walnuts, pecans, or chocolate chips for extra texture and flavor.

This step is optional but adds a delightful crunch or sweetness to your moist pumpkin bread.

Step 6 — Transfer to Pan and Bake

Pour the batter into your prepared loaf pan, spreading it evenly into the corners. Tap the pan lightly on the counter to remove any air bubbles.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool Completely

Let the pumpkin bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

This resting period helps the structure set, making it easier to slice without crumbling.

Step 8 — Slice and Serve

Once fully cooled, slice your pumpkin bread into thick, even pieces using a serrated knife.

Serve as is, or with a pat of butter or cream cheese spread for an extra indulgent treat.

Nutritional Information

Calories	280
Protein	4g
Carbohydrates	45g
Fat	10g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Replace all-purpose flour with whole wheat flour for added fiber and a nuttier, heartier texture.
• Greek Yogurt — Substitute oil or butter with an equal amount of plain Greek yogurt to boost protein and reduce fat while keeping the bread moist.
• Low-Carb Sweetener — Use a granulated monk fruit or erythritol blend instead of sugar to create a lower-carb version with the same sweetness.
• Unsweetened Applesauce — Swap out half the oil for unsweetened applesauce to cut calories and fat while maintaining a soft, moist crumb.
• Almond Flour — Use almond flour in place of all-purpose flour for a gluten-free, lower-carb alternative with a rich, slightly dense texture.
• Coconut Oil — Replace vegetable oil with melted coconut oil for a dairy-free option that adds a subtle, warm tropical note.
• Reduced-Sodium Baking Powder — Opt for a low-sodium or sodium-free baking powder to significantly cut the salt content without affecting rise.
• Flax Eggs — Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) to make this easy Pumpkin Bread vegan and egg-free.

Serving Suggestions

• Serve warm slices of this easy pumpkin bread with a pat of salted butter or a generous spread of cream cheese for a classic autumn treat.
• Pair a slice with a hot cup of coffee, chai tea, or a glass of cold milk for a simple and satisfying breakfast or afternoon snack.
• Transform it into a festive holiday dessert by topping it with a simple powdered sugar glaze or a dollop of whipped cream.
• Bring this easy pumpkin bread to a fall potluck or Friendsgiving gathering; it’s a guaranteed hit that travels well and serves a crowd.
• For a beautiful brunch presentation, slice the loaf and arrange it on a wooden board alongside other baked goods and fresh fruit.
• Make it a special weekend breakfast by serving it alongside scrambled eggs and crispy bacon for a sweet and savory combination.

This easy pumpkin bread is incredibly versatile, making it perfect for any cozy occasion from a quiet morning to a festive holiday celebration.

Common Mistakes to Avoid

• Mistake: Using the wrong type of pumpkin puree. Fix: Always use 100% pure pumpkin puree, not sweetened pumpkin pie filling, to control the sugar and spice levels.
• Mistake: Overmixing the batter until it’s tough. Fix: Gently fold the wet and dry ingredients together until just combined; a few lumps are perfectly fine.
• Mistake: Incorrectly measuring flour, leading to a dense loaf. Fix: Spoon flour into your measuring cup and level it off; never scoop directly from the bag.
• Mistake: Opening the oven door too early during baking. Fix: Resist peeking for at least the first 45 minutes to prevent the bread from collapsing from a sudden temperature drop.
• Mistake: Not testing for doneness properly. Fix: Insert a toothpick or skewer into the center; it should come out with a few moist crumbs, not wet batter.
• Mistake: Using old baking soda or powder. Fix: Check the expiration date to ensure your leaveners are fresh for a proper rise and fluffy texture.
• Mistake: Skipping the resting time after baking. Fix: Let the pumpkin bread cool in the pan for 15-20 minutes before transferring to a wire rack; this allows the structure to set.
• Mistake: Adding too many mix-ins like nuts or chocolate chips. Fix: Stick to about 1 to 1.5 cups total of add-ins to avoid weighing down the batter and disrupting the moist crumb.

Storing Tips

• Fridge: Store your easy Pumpkin Bread in an airtight container or tightly wrapped in plastic for up to 1 week.
• Freezer: Wrap the cooled loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
• Reheat: For a single slice, microwave for 15-20 seconds. For the whole loaf, wrap in foil and warm in a 300°F (150°C) oven for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).

This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors, and these storage methods will help keep it that way. Quick, easy to make and a guaranteed hit with friends and family this holiday season, it’s perfect for making ahead.

Conclusion

This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors. Quick, easy to make and a guaranteed hit with friends and family this holiday season. Bonus: No mixer needed. Give it a try and share your results in the comments below!

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FAQs

Can I make this easy Pumpkin Bread without a mixer?

Yes, this easy Pumpkin Bread is designed to be mixed by hand. You simply need a whisk and a spatula to combine the wet and dry ingredients until just incorporated, which helps keep the bread incredibly moist.

How should I store this Pumpkin Bread to keep it moist?

To maintain its delicious, moist texture, store the completely cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months.

Can I add any mix-ins to this recipe?

Absolutely! This easy Pumpkin Bread recipe is versatile. You can fold in a cup of chocolate chips, chopped nuts, or even dried cranberries into the batter before baking to enhance the fall flavors.