Easy Pumpkin Bread Recipe

Course: bread, Dessert

Cuisine: American

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: people

Calories: 222kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan

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

Instructions

Preheat oven to 350°F. Grease a 9x5-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.

Storage: Store pumpkin bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition