Pumpkin Bread

This Pumpkin Bread is soft, moist, perfectly spiced, and incredibly easy to make! It's perfect for beginners or anyone looking for a simple fall baking recipe! I used canned pumpkin puree for convenience, but homemade pumpkin puree would be just as tasty.

Looking for more cozy baking recipes? Try my homemade cinnamon rolls next!

About This Recipe

Oh, I love autumn. The food feels cozier, life slows down a bit, and the calm fall rain is such a nice reset after the busyness of summer. But what I look forward to the most is the autumn baking. And when it comes to autumn baking, we all know it comes down to one thing - pumpkin spice!

When I was a kid, we always made homemade pumpkin bread as soon as the fall months rolled around (this year, even earlier, now that I'm a food blogger!). It was one of my favorite things to bake- I remember making batches for all of my friends and some of our neighbors too.

This pumpkin bread is the perfect dessert for after dinner or with your morning coffee/tea! I store mine in the fridge after baking, and it's so moist that I do not need to heat it up before I grab a slice. Or sometimes when I'm feeling like warm pumpkin bread, I'll pop it in the microwave for 20 seconds and eat it with some cold ice cream as well.

Key Ingredients

Flour: I use all-purpose flour; spooned and levelled into the measuring cup so that you do not overmeasure (flour can compact down when you scoop it directly from the bag, and you end up with more flour than you need).

Pumpkin Puree: I used a 15-ounce can of pumpkin puree. You can make your own as well by baking a pumpkin, but I find the cans to be very convenient.

Pumpkin pie spice: You can use store-bought spice or make your own with 5 ingredients!

Ground cinnamon: This is already in pumpkin spice, but I like to add more to bring out more of its flavor.

Baking soda: The main leavening agent, which will make the bread fluffier.

Baking powder: Helps give the bread an even better rise.

Salt: To bring out all the flavors.

White sugar + brown sugar: A combination gives the best flavor and sweetness.

Oil: Oil is what makes the crumb moist and tender.

Eggs: For binding all the ingredients together and providing moisture to the bread.

Vanilla extract: I love the warm flavor of vanilla in fall desserts!

Instructions

STEP 1: In a medium mixing bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Set aside.

STEP 2: In a large bowl, whisk the pumpkin puree, sugar, and brown sugar until smooth. Add the eggs, oil, and vanilla, and mix until combined.

STEP 3: Gradually add the dry mixture to the wet mixture, and whisk until the batter is smooth and no dry flour remains.

STEP 4: Pour the batter into a 9x5 bread pan lined with parchment paper on the bottom, and smooth the top.

STEP 5: Bake for 60-75 minutes, making sure to cover it loosely with foil halfway through to ensure the top doesn't get too brown. The bread is ready when a toothpick inserted in the center comes out clean (a few crumbs are okay, but there should be no wet batter).

📋 Recipe

Pumpkin Bread

I know we all hate the word moist, but there is no better word to describe this pumpkin bread. It's truly the softest and moistest pumpkin bread I have ever eaten. It's incredibly easy to make and only takes 10 minutes of prep.

5 from 5 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 1 large loaf

Ingredients

  

1x2x3x

• ▢ 1 ¾ cups all-purpose flour
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 cup white sugar
• ▢ ½ cup packed light brown sugar
• ▢ ½ cup oil
• ▢ 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract

Instructions

 

• Preheat your oven to 350°F and set the rack in the lower-middle position. Lightly grease a 9×5-inch loaf pan, then line the bottom with a piece of parchment paper.
• In a medium mixing bowl, whisk together the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
• In a large bowl, whisk the pumpkin puree, sugar, and brown sugar until smooth. Add the eggs, oil, and vanilla, and mix until combined.
• Gradually add the dry mixture to the wet mixture, and whisk until the batter is smooth and no dry flour remains.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, making sure to cover it loosely with foil halfway through to ensure the top doesn't get too brown. The bread is ready when a toothpick inserted in the center comes out clean (crumbs are okay, but there should be no wet batter).
• Let the loaf cool in the pan for 10 minutes, then slide a knife around the edges and invert the bread onto a wire rack. Allow the bread to cool for another 5-10 minutes, then slice and serve.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!