This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors! Quick, easy to make and a guaranteed hit with friends and family this holiday season. Bonus: No mixer needed!
Love pumpkin bread? We do too! Make sure to try Cranberry Pecan Pumpkin Bread and Pumpkin Chocolate Chip Bread too!
Easy Pumpkin Bread
I’m so excited to be sharing this delicious Pumpkin Bread recipe with you all! It’s one of my favorite fall treats and the best part is it takes less than 10 minutes to whip together and pop in the oven. Bonus! Your house is gonna smell ah-mazing when you make this bread!
I realized last month that while I have shared my Cranberry Pecan and Chocolate Chip versions in years past, I’ve never had a chance to share my classic, no frills recipe with you. And that’s a mistake. This bread is so moist, so good, and SO darn easy to make!
Baking this weekend? You simply must try this Cranberry Pecan Pumpkin Bread and Pumpkin Chocolate Chip Bread! So good!
The Best Pumpkin Bread Recipe
What makes this easy pumpkin bread recipe the best? Here’s why:
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- No mixer needed. I love that I can grab a mixing bowl and whip up this bread. No need to pull out a mixer.
- The perfect amount of spice using my homemade pumpkin pie spice. You can of course use store bought if you have it!
- Perfectly moist pumpkin bread recipe that doubles as breakfast or dessert. I mean, come on! Win-win!
- Delicious pumpkin flavor that is lovely in the fall months and holiday season. There are over 2 cups of pumpkin in these loaves!
- This easy pumpkin bread recipe smells incredible while it’s baking! Creates the most delicious fall aroma in your home!
A must make for fall! You’re definitely going to want to add this to your baking list!
Pumpkin Desserts
Over the years I have become a really big fan of pumpkin recipes. The pumpkin provides so much flavor and moisture to fall desserts. Here are some of our favorites:
What You’ll Need
I love that this pumpkin bread recipe doesn’t call for anything crazy. In fact, it calls for ingredients that you most likely already have in your pantry, with maybe the exception of canned pumpkin. Let’s take a quick look at what you’ll need and as always, you can find the full, printable recipe at the end of this post.
- all purpose flour, baking powder, baking soda, and salt – these ingredients provide the structure, leavening and some flavor to this bread.
- pumpkin pie spice – I like to use my own homemade pumpkin pie spice but store bought will also work. The spices really complement the pumpkin and give it that “fall flavor”.
- canned pumpkin (not pumpkin pie filling) – I’m using a lot of pumpkin in this recipe which gives it it’s amazing flavor and keeps it moist for days.
- brown sugar and granulated sugar – the perfect amount to keep this pumpkin chocolate chip bread sweet and moist.
- applesauce OR canola oil – I prefer the oil but the applesauce will also work. Adds moisture to the bread and more importantly, keeps the bread moist.
- eggs and vanilla extract – for structure and flavor
This easy Pumpkin Bread recipe can be made with oil or applesauce. I used oil in the video (check the recipe card) but we frequently make this with applesauce as well. Both delicious options!
How To Make Pumpkin Bread
I’ve included a step-by-step numbered collage below so you can see the process of making this bread. It’s so easy! Let’s take a look:
Let the bread cool for 10 minutes in the pan before removing to a wire rack to cool completely.
What To Serve With Pumpkin Bread
This bread is so moist and delicious on it’s own that you don’t need to top it with anything. Buuuuut, if you were to want something, here is what I would suggest:
- Honey Butter – you can’t go wrong with this option!
- Brown Sugar Cinnamon Butter – the perfect pairing for this fall treat!
- Pumpkin Butter – for serious pumpkin lovers!
- Softened butter or cream cheese can also be delicious.
- A drizzle of honey is also a yummy option.
Storage Information
Leftover bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
To freeze: Let loaves cool completely, wrap in foil and then place in a freezer safe ziploc bag for up to 3 months. Thaw bread on the counter or in the fridge overnight.
Variations To Try
I love this super simple recipe but adding flavor to this pumpkin bread is always fun. If you need some ideas, check out my Pumpkin Chocolate Chip Bread and Cranberry Pecan Pumpkin Bread. This recipe can handle up to 2 cups of add-ins and still fit in 1 pound loaf pans.
- Chocolate chips or other flavored chips are always a good idea. Butterscotch, vanilla, you name it!
- Try adding in some nuts. Pecans, walnuts, pistachios – all good options.
- Mix in dried cranberries or raisins or other dried fruit.
Watch The Video
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More Pumpkin Recipes:
How To Make Pumpkin Bread
Pumpkin Bread
This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors! Quick, easy to make and a guaranteed hit with friends and family this holiday season. Bonus: No mixer needed!
Course bread, Breakfast, Dessert Cuisine American Keyword easy pumpkin bread, moist pumpkin bread recipe, pumpkin bread, pumpkin bread recipe Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour Servings 24 Calories 194kcalIngredients
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- 2 ¼ cups canned pumpkin (not pumpkin pie filling)
- 1 cup brown sugar
- ⅔ cup granulated sugar
- ¾ cup canola oil or vegetable oil or applesauce
- 3 eggs room temperature
- 1 tablespoon vanilla extract
Instructions
Preheat oven to 350°F. Lightly grease two 8×4 inch (1 pound) loaf pans. Set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.
3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 4 teaspoons pumpkin pie spice
In a medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.
2 ¼ cups canned pumpkin, 1 cup brown sugar, ⅔ cup granulated sugar, ¾ cup canola oil, 3 eggs, 1 tablespoon vanilla extract
Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Notes
Storage Information
Leftover bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.To freeze: Let loaves cool completely, wrap in foil and then place in a freezer safe ziploc bag for up to 3 months. Thaw bread on the counter or in the fridge overnight.Tools Needed
Loaf Pans | Mixing BowlsNutrition
Calories: 194kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 155mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3605IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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