My easy pumpkin bread is a must-make recipe this fall! Real pumpkin puree makes the bread wonderfully moist, and pumpkin pie spice warms it up. This delicious quick bread takes just an hour from start to finish, and it’s one of my favorite breakfasts to enjoy in the chilly season.
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 easy pumpkin bread is a recipe that I make every year at least once… But usually more often than that.
What’s in my Homemade Pumpkin Bread Recipe?
- Flour: All-purpose flour gives the bread structure.
- Brown Sugar: Sweetens the bread.
- Pumpkin Pie Spice: Enhances the pumpkin flavor and adds warmth.
- Baking Powder: Helps the bread rise in the oven.
- Eggs: Bind the bread and keep it moist.
- Pumpkin Puree: Adds rich pumpkin flavor and moisture to the bread.
- Butter: Unsalted butter keeps the bread moist and tender.
- Milk: Adds moisture and richness to the bread. I like whole milk, but any kind will work.
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How to Store
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.
Tips for Success
- 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.
- 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.
- 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.
- 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.
Pumpkin Bread Recipe
Ingredients
- 1½ cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 2 large eggs room temperature
- 1 cup pumpkin puree
- ¼ cup unsalted butter melted (½ stick)
- ½ cup whole milk room temperature
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
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
How to Make Pumpkin Bread Step-by-Step
Whisk the Dry: Preheat your oven to 350°F, grease a 9×5-inch loaf pan with nonstick baking spray, line it with parchment paper, and set aside. In a large bowl, whisk together 1½ cups of all-purpose flour, 1 cup of brown sugar, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of baking powder.
Mix the Batter: Add 2 large eggs, 1 cup of pumpkin puree, ¼ cup of melted unsalted butter, and ½ cup of whole milk. Whisk just until combined– you don’t want to overmix!
Bake the Bread: 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.
Cool the Bread: 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.
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