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.
- 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
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.
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: pumpkin bread, easy pumpkin bread, Pumpkin recipe, Pumpkin dessert, quick bread recipe