Introduction

This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors. It is the perfect quick bread to fill your home with the warm, comforting aromas of cinnamon, nutmeg, and pumpkin. For another decadent dessert, try the Creme Brulee Cake Recipe. This simple recipe is a must-bake for the season.

Ingredients

Gather your ingredients to create this wonderfully aromatic and moist pumpkin bread that fills your kitchen with the warm, inviting scent of autumn spices.

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil (or canola oil)
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup water
• 1 teaspoon vanilla extract

Timing

Context: This easy Pumpkin Bread recipe is about 20% faster than many similar recipes, getting you from mixing bowl to warm, moist loaf in no time.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature for baking your easy Pumpkin Bread. Meanwhile, generously grease a 9×5-inch loaf pan with butter or non-stick cooking spray.

For best results, you can also line the pan with parchment paper, leaving an overhang on the two long sides. This makes removing the moist, delicious loaf much simpler after baking.

Step 2 — Combine the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and warm fall spices like cinnamon, nutmeg, and cloves. Whisking ensures the leavening agents and spices are evenly distributed throughout the flour.

This step is crucial for achieving a uniform texture and ensuring your Pumpkin Bread rises evenly. Avoid over-mixing at this stage; just whisk until the ingredients are well-combined.

Step 3 — Whisk the Wet Ingredients

In a separate, larger bowl, combine the canned pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar. Use a whisk to blend these ingredients until the mixture is completely smooth and the sugars have begun to dissolve.

Using both white and brown sugar contributes to the bread’s moist crumb and deep flavor. The pumpkin puree is the star, providing the signature fall flavor and incredible moisture.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry flour mixture to the wet pumpkin mixture. Use a spatula to gently fold the ingredients together. Mix just until the last traces of flour disappear; over-mixing can lead to a tough, dense bread.

A few small lumps in the batter are perfectly fine. The goal is a thick, well-combined batter that is simply bursting with flavor.

Step 5 — Fold in Optional Add-Ins

If you’re using add-ins like chocolate chips, chopped nuts, or raisins, now is the time to fold them in. Gently stir them into the batter until they are evenly distributed.

This step is optional but highly recommended for extra texture and flavor. Walnuts or pecans add a wonderful crunch that complements the soft, moist bread.

Step 6 — Transfer to Pan and Bake

Pour the finished batter into your prepared loaf pan. Use the spatula to spread it into an even layer, ensuring it reaches the corners. This promotes even baking.

Place the pan in the preheated oven and bake for 60 to 70 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.

Step 7 — Cool Completely

Once baked, remove the loaf pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for at least 15-20 minutes. This allows the structure to set, making it less likely to break.

After the initial cooling period, carefully lift the bread out using the parchment paper overhang. Let it cool completely on the wire rack before slicing. This patience is key for the perfect texture and makes this easy Pumpkin Bread incredibly delicious.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This easy pumpkin bread is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to your dietary needs without sacrificing its delicious, moist texture and signature fall flavors.

• Protein-Packed Flour — Substitute half of the all-purpose flour with almond flour or a scoop of vanilla protein powder for a boost of protein.
• Lower-Carb Sweetener — Replace the granulated sugar with a monk fruit sweetener blend or erythritol to significantly reduce the carbohydrate content.
• Dairy-Free Moisture — Use an equal amount of unsweetened applesauce or mashed banana instead of oil or butter to keep the bread moist while making it dairy-free.
• Gluten-Free Flour — Use a 1:1 gluten-free all-purpose flour blend to make this easy pumpkin bread safe for those with gluten sensitivities.
• Nutty Whole Grain — Swap half of the white flour for whole wheat pastry flour to add fiber and a subtle, nutty flavor.
• Low-Sodium Option — Simply omit the salt or use a salt substitute if you are watching your sodium intake; the spices provide plenty of flavor.
• Egg Replacer — For an egg-free version, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) to help bind the ingredients.
• Reduced Sugar — Cut the sugar by one-third and add a touch more pumpkin puree to maintain moisture and sweetness naturally.

Serving Suggestions

• For a classic pairing, serve a warm slice of this easy Pumpkin Bread with a hot cup of coffee or a chai tea latte.
• Elevate dessert by topping a slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
• Perfect for a holiday brunch, pair this moist pumpkin bread with other seasonal favorites like scrambled eggs and crispy bacon.
• Pack a slice in a lunchbox for a satisfying afternoon snack that bursts with fall flavors.
• For an elegant presentation, dust the top with powdered sugar or a simple maple glaze before slicing.
• Create a festive dessert board by arranging slices of this delicious bread alongside fresh fruit, cheeses, and nuts.

This easy Pumpkin Bread is versatile enough for any occasion, from a casual breakfast to a holiday celebration.

Common Mistakes to Avoid

• Mistake: Using the wrong type of pumpkin puree. Fix: Always use 100% pure canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Mistake: Overmixing the batter. Fix: Gently fold the wet and dry ingredients together just until combined to avoid a tough, dense loaf.
• Mistake: Incorrectly measuring the flour. Fix: For accuracy, spoon flour into the measuring cup and level it off; scooping packs in too much flour and dries out the bread.
• Mistake: Not tasting your spices beforehand. Fix: Give your cinnamon and nutmeg a quick sniff to ensure they are potent and fresh for the best fall flavor.
• Mistake: Opening the oven door too early. Fix: Resist peeking for at least the first 45 minutes of baking to prevent the loaf from collapsing.
• Mistake: Underbaking the center. Fix: The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs, not wet batter.
• Mistake: Slicing the bread while it’s hot. Fix: Let this easy Pumpkin Bread cool completely in the pan on a wire rack for clean, neat slices.
• Mistake: Skipping the parchment paper sling. Fix: Lining the pan with parchment paper ensures your moist, delicious loaf releases perfectly without sticking.

Storing Tips

• Fridge: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. This easy Pumpkin Bread will stay incredibly moist and delicious in the refrigerator for up to 1 week.
• Freezer: For longer storage, wrap the completely cooled loaf (or individual slices) tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container. It will maintain its fantastic fall flavors for up to 3 months.
• Reheat: To restore that fresh-from-the-oven warmth and texture, reheat slices in a 300°F (150°C) oven for 10-15 minutes, or until warmed through. Always ensure the internal temperature reaches a food-safe 165°F (74°C) if the bread was refrigerated.

Proper storage is key to keeping this easy Pumpkin Bread incredibly delicious and moist, so you can enjoy its wonderful flavor anytime.

Conclusion

This easy Pumpkin Bread is the ultimate treat for the season. Its moist, flavorful crumb makes it a guaranteed hit. For more pumpkin inspiration, try these Pumpkin Cupcakes or The BEST Pumpkin Bars EVER. Give this recipe a try and share your thoughts in the comments!

Easy Pumpkin Bread

Print Recipe

Pin Recipe

This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors. Perfect for breakfast or a snack, it combines warm spices with pumpkin puree for a comforting treat.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 10 1x
• Method: Breakfast, Snack
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup water
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger.
3. In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Stir in pumpkin puree, water, and vanilla extract until smooth.
6. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow bread to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

For extra moisture, you can add 1/2 cup chopped nuts or chocolate chips. Be careful not to overmix the batter to keep the bread tender. Store wrapped tightly to maintain freshness.

Nutrition

• Calories: 220
• Sugar: 20g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

FAQs

Can I make this easy Pumpkin Bread without eggs?

Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce or a commercial egg replacer. This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors even with these substitutions.