Easy Pumpkin Bread

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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.

A loaf of pumpkin bread, sliced

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 a lot 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.

two slices of pumpkin bread on a piece of brown parchment paper

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

A piece of pumpkin quick bread broken in half

How to Make Pumpkin Bread

  1. Prep: Preheat the oven to 350°F. Prepare a loaf pan. Spray with cooking spray and line the bottom and sides with parchment paper.
  2. 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.
  3. 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.
  4. Bake: Pour the batter in the prepared pan. Bake at 350°F for 45-50 minutes.

overhead shot of pumpkin bread batter in a loaf pan

MAKE AHEAD AND STORAGE SUGGESTIONS

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 2 days of preparing. 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.

MORE OF MY FAVORITE MUFFIN AND BREAD RECIPES:

Cinnamon Chocolate Chip Banana Bread
Brown Butter Apple Muffins
Maple Pecan Banana Muffins

 

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A loaf of pumpkin bread, sliced

Easy Pumpkin Bread

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes (up to 50 minutes)
  • Total Time: 55 minutes
  • Yield: 10 slices

Description

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. Bae 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.

 

Nutrition Information:
1 slice
275
22g
321mg
14g
10g
37g
1g
2g
25mg
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Keywords: pumpkin bread, easy pumpkin bread, Pumpkin recipe, Pumpkin dessert, quick bread recipe

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6 Responses
  1. Amelia

    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

    1. Beyond Frosting

      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.

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