Easy pumpkin bread recipe makes 2 loaves of moist homemade pumpkin bread. No mixer needed! This simple recipe includes directions for freezing the pumpkin bread and making your own pumpkin spice blend.
I love a good quick bread recipe! Zucchini bread, banana bread, I love them all!
This moist pumpkin bread recipe is so easy to make! It’s a one-bowl recipe that doesn’t require a mixer or any special ingredients or equipment.
And, most importantly, it tastes great! The pumpkin bread is moist without being greasy, and it’s nicely spiced. I like to serve thick slices of this pumpkin bread slathered with butter or spread with cream cheese for tasty fall treat.
How to make pumpkin bread
Here you’ll find step-by-step photos showing how to make pumpkin bread. The full recipe with ingredients is given below.
I recommend mixing the bread by hand rather than using a mixer. It’s easy, and it helps to avoid overmixing the batter.
Step 1: In a large bowl, whisk the sugar and oil together.
Step 2: Add the eggs and whisk in until combined.
Step 3: Whisk in the pumpkin puree until combined.
Step 4: Add the dry ingredients and whisk in just until combined. Don’t overmix. Overmixing will give you dense or heavy loaves.
Step 5: Pour the batter into the prepared pans.
Step 6: Bake until a toothpick inserted in the center comes out clean.
Recipe Tips!
- Oil: A similar neutral oil like canola oil or olive oil can be used in place of the vegetable oil.
- Pumpkin purée: Be sure to buy pumpkin purée not pumpkin pie mix or pumpkin pie filling.
- Flour: To properly measure the flour, either weigh it or stir to break it up, lightly spoon into measuring cup, and then level.
- Mixing the batter: I recommend mixing the bread by hand rather than using an electric mixer or a stand mixer. This is an easy recipe to mix by hand, and mixing by hand helps to avoid overmixing the batter.
- Greasing the bread pans: I like to use a cooking spray with flour in it like Baker’s Joy.
Pumpkin bread variations
I recommend using up to 1 cup of add-ins. Stir them in after step 6, if using.
- Nuts: Chopped pecans or chopped walnuts work well. You can find my pumpkin nut bread recipe here.
- Chocolate chips: You can find my pumpkin chocolate chip bread recipe here.
- Other types of chips: You can change it up and use cinnamon chips, caramel chips, or white chocolate chips.
- Cinnamon sugar: Here you can find my recipe for cinnamon sugar pumpkin bread.
- Chocolate: I also have a recipe for chocolate marble pumpkin bread.
How to freeze pumpkin bread
Pumpkin bread freezes well, so if you don’t want to eat both loaves at once, you can freeze one for later.
Simply make the pumpkin bread as-directed. Once it has completely cooled, wrap it tightly in plastic wrap or aluminum foil and place it in a resealable freezer bag.
The bread can be frozen for up to 3 months. To serve, thaw overnight in the fridge.
Storage
Any leftover pumpkin bread can be stored in an airtight container at room temperature for 2-3 days. It can also be stored in the fridge for up to 4 days.
More pumpkin recipes!
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Easy Pumpkin Bread
Equipment
Ingredients
- ½ cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 large eggs
- 15 oz can pumpkin purée
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
- In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.½ cup vegetable oil, 1 ¾ cups granulated sugar
- Whisk in eggs until well-combined.2 large eggs
- Add the pumpkin puree and whisk until well-combined.15 oz can pumpkin purée
- Whisk in the flour, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Divide the batter evenly between the prepared pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
- Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Video
Notes
- Oil: Or a similar neutral oil like canola oil or olive oil.
- Pumpkin purée: Be sure to buy pumpkin purée not pumpkin pie mix or pumpkin pie filling.
- Flour: To properly measure the flour, either weigh it or stir to break it up, lightly spoon into measuring cup, and then level.
- Greasing the pans: I like to use a cooking spray with flour in it like Baker’s Joy.
- Nutrition values are estimates.
Nutrition
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Originally published 10/15/18.
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Comments & Reviews
Mickey says
This recipe came out of my printer with a lot of blanks, a lot of unnecessary stuff.
I chose your recipe out of 3, a recipe should only be one page. My kitchen and computer are in two different locations. The picture is not necessary.
I appreciate the large print.
Kate Dean says
Did you print the entire page and not click the print recipe button? With the print recipe button, there shouldn’t be a picture as I have that disabled.
Kim says
Thank you so much it was a hit every one loved it
Kate Dean says
Thank you! I’m so glad it was a hit!
Jenny says
This recipe look so delicious and so easy! I’m getting ready to make this now, but I only have a 9 x 5.25 loaf pan. How would I adjust the recipe to accommodate this pan? Thank you.
Kate Dean says
Two 8×4-inch loaf pans hold about 4 cups of batter each for a total of 8 cups of batter. A 9×5 loaf pan holds about 8 cups of batter. So you should be able to use 1 9×5 loaf pan instead.
Catherine Ryan says
I made this pumpkin bread yesterday
Had my family over for dinner
Then I told them after eating I had a surprise
I got out the pumpkin bread
Wow! I did put in walnuts and did sprinkle with cinnamon sugar after baking.One of the best breads I’ve ever made! My kids loved it, my grandkids loved it. I sent some home with them .My daughter called me this morning.She said mom , you have to make that again. It’s a winner here.thanks so much for making it so easy!😁
Kate Dean says
Yay! I’m so glad that it was a hit!
Therese Ogrady says
5 Star excellent recipe turned out perfectly and nice and moist.
I only used 1 cup of sugar.
Highly highly recommend this quick bread.
Kate Dean says
Thank you!
Terri says
5 star turned out excellent.
Will baking this again.
Thank you for this recipe.
I highly recommend this.
Kate Dean says
Thank you!