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Moist tender pumpkin bread is an easy quick bread recipe bursting with pumpkin and spice flavors. It’s the perfect fall treat. Only 1 bowl and 15 minutes to prepare.
If you love pumpkin bread, you’ll also love Cinnamon Sugar Quick Bread and Cinnamon Apple Bread.
Easy Pumpkin Bread
I literally can’t get enough of this bread. Its’ the perfect balance of spice, spongy & moist with a tight and tender crumb. We ate 3 loaves when we were recipe testing. I can resist alot of sweets, but this is not one of them.
Pumpkin can be tricky to work with sometimes. You have to find the right balance of flavor without being too dense or gummy. Pumpkin itself doesn’t hold a lot of flavor, it really more about the blend of spices that brings everything together.
This quick bread recipes are great to prepare ahead of time and freeze; they also make great hostess gifts or gifts for neighbors or teachers.
There’s no perfect time of day to enjoy this bread. I do love it with a cup of coffee but honestly, I slice myself of pieces all day long. This bread never last long in our house.
Why I love this bread
- It’s easy to make and only requires one bowl
- It’s quick to prepare, it only takes about 10 minutes
- It the perfect blend of pumpkin flavor with added spices
- The texture is perfect- it’s moist and spongy
Ingredients for Pumpkin Bread
- Vegetable Oil & Melted butter: We’re using mostly oil for a moist and tender crumb and a little bit of butter for richness.
- Egg
- Milk
- Pure vanilla extract
- Pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling
- Light brown sugar: This recipe uses all brown sugar, which helps with moisture and also gives the cake a bit of caramelization.
- Spices: pumpkin pie spice, ground cinnamon, nutmeg: I like a little extra spice in my bread, so I added cinnamon and hint of nutmeg on top of the pumpkin spice.
- All-purpose flour, baking soda and salt
How to Make Pumpkin Bread
- Prep: Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
- Beat the wet ingredients: Combine the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
- Beat in the dry ingredients: First add the brown sugar and continue beating until well combined. Then beat in the spices: cinnamon, pumpkin spice and nutmeg. Add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
- Bake: Pour the batter in the prepared pan. Bake at 350°F for 45-50 minutes.
Preparation and Storage
Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a few days, but it’s best when served within 3 days of preparation. I actually think it’s better on the second day!
To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.
Can I Make These as Muffins?
This pumpkin bread can easily be turned into muffins, but I’ve made some slight adjustments for the muffins, specifically to the baking soda. So I do recommend referring to my recipe for pumpkin muffins instead.
More Easy Breakfast Ideas
- Cinnamon Chocolate Chip Banana Bread
- Brown Butter Apple Muffins
- Maple Pecan Banana Muffins
- Chocolate Chip Muffins
Easy Pumpkin Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 slices
Print Recipe
Pin RecipeDescription
Moist tender pumpkin bread is an easy quick bread recipe bursting with pumpkin and spice flavors. It’s the perfect fall treat. Only 1 bowl and 15 minutes to prepare.
Ingredients
- ½ cup (118ml) vegetable oil
- 2 tablespoons (29g) butter, melted
- 1 large egg
- 2 tablespoons (30ml) milk
- ½ teaspoon pure vanilla extract
- 1 cup (180g) pumpkin puree
- 1 cup (220g) light brown sugar, packed
- 3 teaspoons (7.5g) ground cinnamon
- 1 teaspoon (2.5g) pumpkin pie spice
- ¼ teaspoon nutmeg
- 1 ¼ cups (175g) all purpose flour
- 1 ½ teaspoon (6.4g) baking soda
- ½ teaspoon salt
Instructions
Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
Beat the wet ingredients: Combine the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
Beat in the dry ingredients: First add the brown sugar and continue beating until well combined. Then beat in the spices: cinnamon, pumpkin spice and nutmeg. Add the remaining dry ingredients: flour, baking soda and salt and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
Bake: Pour the batter in the prepared pan. Bake at 350°F for 45-50 minutes on the middle rack of the oven or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
Notes
Add your favorite mixins- chocolate chips or nuts would be a great addition!
Make ahead and storage: Keep stored in an airtight container in a cool and dry place. This loaf will stay moist for a couple days, but it’s best when served within 2 days of preparing. To freeze this bread, cool the loaf completely and then double wrap it in plastic wrap.
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: easy pumpkin bread, Pumpkin recipe, quick bread recipe
I’ve made it once, and a week later, I had to make it again. My family was so happy with me.
No butter needed, added on the perfect slices. That was a first for me.
★★★★★
LOVE LOVE LOVE that Emily! Thank you!
I have made other pumpkin breads, but I decided to try this recipe. I liked the fact that it had butter and oil in it. It definitely did not disappoint! Will make this again for sure. 😀
★★★★★
I am clapping my hands over here! I just love this. We are obsessed with this bread too!
What can be substitute for the nutmeg??
I would just sub with additional pumpkin pie spice
lovely recipe, i feel i will try it. when i saw your ingredient i so felt that i was so easy to cook this kind of recipe .Thank you for sending me this recipe
This looks easy and delicious…..do you have a glaze that can be prepared to go on top?
★★★★★
Hi Elizabeth, a glaze would be a great idea! Start with 1- 1/2 cups powdered sugar and then add 1 tablespoons of milk at a time until it reaches the desired consistency. Flavor with vanilla extract and maybe a touch of cinnamon
Oh my gosh, this pumpkin bread is so moist, and has an amazing flavor! This will be my go to from now on! Thanks for the amazing recipe.
Oh and how is your baby boy? He is so cute
★★★★★
This is AWESOME Amelia! Thank you for sharing!! We LOVE this bread too! He’s doing great, thank you for asking!
hi julianne what if i dont have pumpkin pie spice what could i use
Hi Jean- you can do one of two things, you can add additional cinnamon and 1/4 tsp nutmeg or you can make a blend of homemade pumpkin pie spice
Can you use almond flour instead of all purpose flour?
Almond Flour is not a 1:1 substitute for all purpose flour. I have not tested the recipe with Almond flour nor am I that familiar with baking with it. Sorry I can’t be of more help.