Pumpkin Bread is a must-make this fall season! This is a super easy quick bread recipe that’s wonderfully moist and rich with pumpkin spice flavors that you’ll be craving all year round.
Easy Pumpkin Bread Recipe
Quick bread recipes are always a delight, especially when that quick bread is moist, soft, and made with a perfect amount of pumpkin pie spiced flavor! This fall favorite recipe is one that I make every year at least once… But usually more often than that.
It’s perfect to enjoy in the morning with your pumpkin spice latte or in the evening with your wine. This bread is great at room temp, or heated up in the microwave with a little bit of butter.
No matter when or how you choose to enjoy a slice, you’ll be so glad you made pumpkin quick bread!
Why You’ll Love this Pumpkin Quick Bread Recipe:
- Quick: No need to let the dough rise! This is a quick bread recipe that comes together in just about an hour.
- Pumpkin: This bread is rich with pumpkin flavors from ingredients like pumpkin pie spice and pumpkin puree.
- Moist: With The butter, eggs, and pumpkin puree in this recipe, this bread is anything but dry!
How to Make Pumpkin Bread for Breakfast or Dessert
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat your oven and prepare a loaf pan.
- Whisk together the dry ingredients.
- Add the remaining ingredients. Stir to combine.
- Transfer the batter to the prepared loaf pan.
- Bake.
- Cool completely before slicing, and enjoy!
The pumpkin puree is really what makes this bread moist, so make sure to add the entire amount that’s called for! If you cut the amount of puree down, the bread will be dry.
You might not have added the correct amount of baking powder, or your baking powder may be old! Yes, baking powder does expire, so be sure to check the expiration date before using it.
I always use the toothpick test! If the top of the bread is risen and a bit broken on top, and the toothpick comes out clean, your bread is fully baked and ready to cool.
Sadly, all good things must come to an end. This pumpkin bread will stay fresh for up to 4 days in an airtight container at room temperature or up to 1 week in the refrigerator.
From start to finish, this quick recipe takes only an hour to deliver seriously good pumpkin bread. Move over, Starbucks – there’s a new favorite pumpkin bread in town!
There’s never a bad time to enjoy this pumpkin bread, and your kids will agree. Pop a slice into your little one’s lunch box for a fun surprise! Trust me, they’ll be so happy you did.
Recipe Tips and Notes
- Serve this bread all on its own, or shake things up by adding a streusel topping or a drizzle of honey or maple syrup!
- Be sure to slice the bread out of the pan and only once it’s cooled. If you try to slice it in the pan, you’ll scratch up your nifty loaf pan with the knife.
- Don’t have any brown sugar? You can make your own by combining one cup of white granulated sugar with one tablespoon of molasses.
Slice up and serve this pumpkin bread for a fall-inspired treat that everyone loves!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Pumpkin Bread Recipe
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1 cup brown sugar 213 grams
- 2 teaspoons pumpkin pie spice 6 grams
- 1 teaspoon baking powder 4 grams
- 2 large eggs 100 grams, room temperature
- 1 cup pumpkin puree 227 grams
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- ½ cup whole milk 114 grams, room temperature
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick baking spray and line it with parchment paper. Set aside.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and baking powder.1½ cups all-purpose flour, 1 cup brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder
- Add the eggs, pumpkin puree, melted butter, and milk. Whisk just until combined– you don’t want to overmix!2 large eggs, 1 cup pumpkin puree, ¼ cup unsalted butter, ½ cup whole milk
- Transfer the batter to the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to sit in the pan for 5 minutes. Then, run a knife around the edge and turn the loaf out onto a wire rack to cool. Allow the bread to cool completely before slicing.
Notes
- If you want to add a streusel to the top before baking, combine ¼ cup brown sugar, ¼ cup all-purpose flour, 2 tablespoons of melted butter, and ½ teaspoon pumpkin pie spice. Mix until the streusel resembles wet sand and then sprinkle it over the loaf. Bake as directed above.
- This pumpkin bread is delicious by itself, but you can also serve it with butter, pumpkin butter, honey, or maple syrup.
- Be sure to slice the bread out of the pan and only once it’s cooled. If you try to slice it in the pan, you’ll scratch up your nifty loaf pan with the knife.
- Don’t have any brown sugar? You can make your own by combining 1 cup of white granulated sugar with 1 tablespoon of molasses.
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