Easy Pumpkin Bread is a great fall recipe. Perfect with coffee on a crisp October morning or served for guests at Thanksgiving. Just mix & bake- so simple!
My friends, who is in love with pumpkin bread? We sure are! Have you ever made it before? It is easier than you think! Check this out!
Don’t miss our Pumpkin Bundt Cake with Cheesecake Swirl!
So, this time of year it seems everyone is completely in love with pumpkin everything. It brings feelings of fall, warmth & comfort. The smell is positively heavenly.
I remember growing up watching my great-grandmother baking pumpkin pies in bulk. She had so many friends & groups she was a part of & she was known as the pumpkin pie queen.
pumpkin bread recipe
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It seemed like every single time I visited her, she was baking pies. That smell will stay with me forever. While I was very little & my memories are foggy of my time with her, that smell is the one thing I remember most about her.
So it is no surprise that when it comes to fall, I am in pumpkin overload. I feel like I come by it honestly.
Well, really, it is pumpkin & then cinnamon – because everyone in our house is seriously obsessed with cinnamon. So when those two go together like they do this time of year, this house not only smells incredible, but the whole family is HAPPY.
Seems I am constantly making this pumpkin bread. Since the recipe yields 2 loaves, it makes it easy for me to leave one for us to enjoy here & then one for me to freeze & send down to my son.
While he is pretty good about cooking & baking for himself, I like to make sure he has some recipes cooked by mom that he can pull out. It keeps him from having to make things when he’s tight on time between class & work.
Here are some commonly asked questions
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
How many can this serve?
This recipe makes 2 loaves. So a lot of this will depend on the size of your slices. I think we were able to get 12 slices out of 1 loaf. So the recipe as a whole would make 24 servings.
homemade pumpkin bread
Can this recipe be doubled?
Yes, absolutely. Just mix the batter all in one large bowl & then divide between 4 loaf pans.
What is the best way to store leftover pumpkin bread?
After serving, wrap the loaves tightly in plastic wrap & then in foil if you are going to freeze. If you will be enjoying again soon, just place in an airtight container or zip-top bag.
Be sure to label with the date & store at room temperature. This recipe should keep for up to 3-4 days at room temperature.
HOW DO YOU MAKE Pumpkin Bread?
- Preheat the oven to 325 degrees.
- Grease & flour 2- 8×4″ loaf pans & set aside. You can also use a bakers release if you have that on hand.
- Whisk together oil & sugar in a large bowl until it looks like wet sand.
- Whisk in the eggs until well-combined.
- Add in the pumpkin puree & mix well.
- Mix in the flour, salt, pumpkin pie spice, baking soda & baking powder until just combined – don’t over-mix.
- Divide the batter evenly between the 2 prepared loaf pans.
- Bake 40-60 minutes or until toothpick test comes out clean. Mine took the full 60 minutes – but ovens vary.
- Allow the loaves to cool on a wire rack for 10 minutes before removing from the pans.
- Remove from the pans & allow the loaves to continue cooling until they reach room temperature.
- **Or if you are enjoying right away, serve warm.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make bread-type recipes in a gluten-free version. Please come back & tell me how they turned out.
What type of bakeware should I use?
I have found that these inexpensive metal loaf pans work perfectly for this recipe. You can also use glass if that is what you have on hand.
Can you freeze pumpkin bread?
Yes, these pumpkin bread loaves can be frozen. Just bake the loaves according to the recipe instructions. Then just wrap the rolls in plastic wrap & then with foil. Make sure to label with the date before putting in the freezer. Use within 2-3 months.
Moist Pumpkin Bread
To make Pumpkin Bread you will need…
- all-purpose flour
- pumpkin pie spice
- baking soda
- baking powder
- salt
- vegetable or canola oil
- granulated sugar
- eggs
- pumpkin puree
If you love pumpkin – be sure to check out these delicious pumpkin breakfast recipes too!
- the best pumpkin streusel muffins
- peanut butter chocolate pumpkin muffins
- grill pan pumpkin spice waffles – no waffle iron required
Products I love when making Pumpkin Bread…
This Pumpkin Bread recipe is so EASY and delicious – and if you’re like me during the fall season, you probably already have many of these items on hand!
OR maybe you have never made pumpkin bread before, & you might be a bit nervous – but you’re going to love the how easy this bread is to make. I have made a list below of the things I absolutely can’t live without when it comes to making this yummy treat.
- all-purpose flour
- metal loaf pans
- pumpkin spice
- baking soda
- granulated sugar
- table salt
- baking powder
- cooking oil
- pumpkin puree
- mixing bowl
- whisk
- spatulas
- measuring cups
- measuring spoons
homemade pumpkin bread
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this Easy Pumpkin Bread recipe, you’re going to love these other quick & easy fall recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll French Toast Bake
pumpkin quick bread
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Easy Pumpkin Bread
Ingredients
- 1¾ cups granulated sugar
- ½ cup vegetable or canola oil
- 2 large eggs
- 15 ounces pumpkin puree
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp table salt
Instructions
- Preheat the oven to 325 degrees.
- Grease & flour 2- 8×4″ loaf pans & set aside. You can also use a bakers release if you have that on hand.
- Whisk together sugar and oil in a large bowl until it looks like wet sand.
- Whisk in the eggs until well-combined.
- Add in the pumpkin puree & mix well.
- Mix in the flour, pumpkin pie spice, baking soda, salt & baking powder until just combined – don’t over-mix.
- Divide the batter evenly between the 2 prepared loaf pans.
- Bake 40-60 minutes or until toothpick test comes out clean. Mine took the full 60 minutes – but ovens vary.
- Allow the loaves to cool on a wire rack for 10 minutes before removing from the pans.
- Remove from the pans & allow the loaves to continue cooling until they reach room temperature.
- **Or if you are enjoying right away, serve warm.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Karia says
I love this recipe !!! I can’t say thank you enough!!! I substituted the pumpkin purée for banana and used nutmeg, cinnamon and allspice for the pumpkin spice and I’ve gotten numerous compliments.
Shannon M says
Any idea how long to cook the bread if I make mini-loaves (6×3) also, how many loaves it might make? Thank you!
Gina Kleinworth says
I have not tried it – but it could make 4-5 mini loaves. I’d start with 35-40 minutes and keep checking them from there. Please come back and let us know the details after you have tried it.
Barbara says
Made this and got rave reviews! I did cut the sugar by 1/4 cup but added 1/2 cup+ white chocolate chips. Turned our moist &. delicious. I used 3 small loaf pans (3”x6”) and the recipe was perfect. Thanks for sharing this recipe. It’s a keeper!
Lynn Wood says
Soooo easy
Vicki says
I made this yesterday and it turned out delicious!!!! It is so moist the only thing I added was chocolate chips because who doesn’t love chocolate!
Ruth says
Do you think this could be made with 100% white whole wheat flour and Splenda? I’m going to try but wondering what you think or if anyone has tried.
Thank you!
Gina Kleinworth says
The texture will definitely be different with the change in the flour and certainly the flour with the Splenda swap. I am not sure how Splenda performs as far as baking, when swapped 1:1. I know many sweetener substitutes can drastically change how things bake – if you give it a try, please let me know how it turned out.
Elizabeth says
Made this delicious pumpkin bread recently, and sent a loaf to work with my daughter… her coworkers are now begging for more! The loaf we had at home didn’t last the day! Truly a very easy recipe, and the absolute best pumpkin bread I’ve ever tasted!
Amy Patrick says
Monk fruit sweetener is more granulated like sugar, and I find it’s a better substitute in baking.
Tanya says
I threw this together so fast. This is an amazing pumpkin bread. Probably the best I’ve made. Thanks for doing the work for us to share with family and friends. So very delicious.
Cheryl Harlow says
I made this pumpkin bread, I was looking for a soft/moist pumpkin bread recipe. I FOUND IT! This recipe was easy & turned out great! I did add pecans to mine, that’s all I did different from the recipe. I tried another recipe tonight to compare, no comparison! This recipe earned the Keeper Award hands down!
Catherine says
I used your recipe…. I replaced the flour with Gluten Free 1-1 – 1. And replaced sugar with Stevia 1-1.
Also remember to use Gluten Free flour to prep pans.
Cooks for 55 mins in my oven.
I added chopped walnuts x2 loaves
I added chopped pecans and dried cranberries x 2 loaves
I added chopped walnuts and raisins x 2 loaves.
Delicious!
I Enjoy your easy recipes.
Gina Kleinworth says
That’s GREAT!!! Thank you for sharing your tips!
Teri says
What is 1-1 -1?
Gina Kleinworth says
I think she’s referring to a 1-1 flour – one that can be swapped with a standard all-purpose without any other changes. Something like this one – https://rstyle.me/+6-Xpkdu-XxKVHmdnQbYa8w
Connie says
I have 10×6 loaf pans. Will those work? I don’t want the bread to be flat. Thanks!
Gina Kleinworth says
Well- it will work – but since the batter will be displaced by 2″ all around, the loaves will understandably be impacted by that. Generally, yes, they would be flatter than what you see in the photos here.
Carmela Torres says
This was the easiest pumpkin bread I ever made and everyone loved it. I will keep it on hand.
Thanks