Easy Pumpkin Bread

Easy pumpkin bread recipe makes 2 loaves of moist homemade pumpkin bread. No mixer needed! Includes directions for freezing and diy pumpkin spice.

I love quick breads! Zucchini bread, banana bread, I love them all!

So, every fall I get excited to make pumpkin bread. Pumpkin bread is close to a moist spice cake, which is one of my favorites.

This easy pumpkin bread recipe is just that. It’s so easy!

It’s a one-bowl recipe that doesn’t require a mixer or any special ingredients or equipment. 

How to make pumpkin bread

This pumpkin bread is really easy to make! Simply whisk the dry ingredients together and set them aside.

Then, whisk the sugar and oil together. Whisk in the eggs, and then add the pumpkin.

Whisk in the dry ingredients, divide the batter between the pans, and bake.

Pumpkin bread variations

You can add nuts, chocolate chips, or both to this bread. I recommend 1 cup of add-ins.

Also, if you use chocolate chips, I’ve found that mini chocolate chips work really well in this bread.

How to store pumpkin bread

This bread can be stored in a resealable container at room temperature. It can also be stored in the fridge, and that will help it to stay fresh a little longer.

How long will pumpkin bread stay good for

This bread will stay good for about 2-3 days at room tempareture and for about 3-4 days in the fridge.

How to freeze pumpkin bread

The bread can be frozen for up to 3 months. Once it is completely cooled, wrap it tightly in aluminum foil and place in a resealable freezer bag. To serve, thaw overnight in the fridge.

More pumpkin recipes!

• Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Cake Bars
• Melt-in-your-mouth Frosted Pumpkin Cookies

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Easy Pumpkin Bread|

Easy pumpkin bread recipe that makes moist homemade pumpkin bread. Check out the tips and step-by-step photos above the recipe for more information. 

Author: i heart eating

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Course: bread

Cuisine: American

Keyword: banana bread, pumpkin

Servings: 12 servings

5 from 3 votes

Print Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice*
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 2 large eggs
• 15 oz can pumpkin puree**

Instructions

1. Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.***

2. In a medium bowl, whisk the flour, salt, pumpkin pie spice, baking soda, baking powder, and salt together. Set aside. 

3. In a large bowl, whisk oil and sugar together. Mixture will look like wet sand. 

4. Whisk in eggs until well-combined. 

5. Add the pumpkin puree and whisk until well-combined. 

6. Whisk in the flour mixture until just combined. Overmixing the bread will cause it to be tough. 

   
   

7. Divide the batter evenly between the prepared pans.  

8. Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean. 

9. Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling. 

Recipe Notes

*Homemade or store-bought ok

**Be sure to buy pumpkin puree not pumpkin pie mix. 

***I like to use a cooking spray with flour in it like Baker's Joy.

****Nutrition values are estimates. 

Nutrition facts per serving (1serving)

Calories: 291kcal

Fat: 10g

Saturated fat: 7g

Cholesterol: 27mg

Sodium: 201mg

Potassium: 125mg

Carbohydrates: 48g

Fiber: 1g

Sugar: 30g

Protein: 3g

Vitamin A: 111.1%

Vitamin C: 1.9%

Calcium: 2.7%

Iron: 9.4%