Pumpkin Bread
This pumpkin bread is as simple as it gets. You mix everything in one bowl and the batter comes together fast. It bakes up soft and full of warm spice. It works for breakfast with coffee, a quick afternoon treat or an easy dessert after dinner. It’s the kind of bake that makes your kitchen smell amazing and disappears fast.
Why You’ll Love This Pumpkin Bread
- Soft, moist texture with warm spice flavor
- Quick to mix with simple pantry ingredients
- Great for breakfast, snacks, dessert or gifting
- Tastes even better the next day
Recipe Tips
- Stir the batter just until combined to keep the loaf tender
- Use thick pumpkin puree so the bread isn’t gummy
- Let the loaf cool before slicing
- Check a little early to see if it’s fully baked. It’s ready when a toothpick comes out clean.
Pumpkin Bread Variations
- Add chocolate chips
- Stir in pecans or walnuts
- Add a little orange zest
- Swap some flour for whole wheat
- Sprinkle cinnamon sugar on top before baking
Pumpkin Bread
Ingredients
Equipment
Method
- Heat oven to 350°F. Grease a standard loaf pan.
- Whisk the flour, sugar, cinnamon, nutmeg, baking soda and salt in a bowl.
- In another bowl, mix the pumpkin puree, eggs, oil and vanilla until smooth.
- Add the dry ingredients to the wet and stir until the batter looks even.
- Pour into the pan and smooth the top.
- Bake 50 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then move it to a rack.
Notes
- Calories: 230
- Protein: 3 g
- Carbs: 32 g
- Fat: 10 g
- Fiber: 1 g
- Sugar: 18 g
FAQ Pumpkin Bread:
Yes, canned pumpkin works perfectly in this recipe.
Yes, but cook and puree it first. Drain any excess water.
Yes, substitute the flour with a 1:1 gluten-free baking blend.
You can reduce sugar slightly, but the bread will be less sweet and slightly denser.
Yes, melted butter can be used instead of vegetable oil.
Insert a toothpick in the center; it should come out clean.
Overmixing or underbaking can cause sinking. Check batter consistency and bake fully.
Yes, it keeps well at room temperature for 2–3 days or in the fridge for up to a week.
Yes, wrap tightly and freeze for up to 3 months. Thaw before slicing.
Yes, pumpkin bread pairs well with warm spices. Adjust to taste.
Yes, bake smaller portions for 20–30 minutes, depending on size.
Use full-fat pumpkin puree and don’t overbake. Adding a touch of yogurt or applesauce works too.
Check Out These Fall Recipes:
- Pumpkin Pancakes: Fluffy pumpkin pancakes perfect for fall breakfasts.
- High Protein Pumpkin Bars: Soft, spiced pumpkin bars packed with protein.
- Apple Pear Crisp: Sweet and tart fruit baked with a crunchy topping.
- Apple Crumble: Classic apple dessert with buttery crumble topping.
- Homemade Apple Crisp: Easy, comforting apple crisp with oats and cinnamon.
- Ground Chicken Chili: Hearty, flavorful chili made with lean ground chicken.