Easy Pumpkin Bread Recipe – 5-Star Fall Favorite

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Easy Pumpkin Bread Recipe lovers, you’re in for a treat. There’s something wonderfully nostalgic about the smell of freshly baked pumpkin bread wafting through the kitchen. This one-bowl wonder brings together cozy spices, a tender crumb, and the deep, earthy sweetness of real pumpkin. Whether you’re new to baking or a seasoned pro, this foolproof loaf bakes up moist, flavorful, and perfectly spiced every time. Want more cozy, seasonal favorites like this? Follow me on Pinterest and never miss a delicious bake again!.

A Pumpkin-Scented Memory

Growing up, autumn in our home didn’t officially begin until my mom baked her first loaf of pumpkin bread. I’d rush in from school, toss my backpack by the door, and catch that sweet, spicy aroma before even untying my shoes. She’d always slice the first piece while it was still warm, slathering it with soft butter for an extra melt-in-your-mouth moment.

This easy pumpkin bread recipe became my go-to years later when I moved out. It’s incredibly forgiving—just mix, pour, bake, and wait. And yet the flavor? It tastes like you spent all day crafting it. Pumpkin spice sings in every bite, and it stays wonderfully moist for days.

Over the years, I’ve tested countless variations—from loaves topped with pepitas to swirls of cream cheese. But no matter how I tweak it, the heart of the recipe remains: real pumpkin puree, the right balance of sugar and spice, and just enough oil to keep things luscious.

Why This Recipe is Extra Special

What makes this pumpkin bread more than just another loaf? First, it’s incredibly moist and rich, thanks to a generous dose of vegetable oil. Unlike butter, oil doesn’t solidify once cooled, so your bread stays tender even on day three.

It’s also packed with 100% pure pumpkin puree, not the overly sweetened pie filling. That means you get authentic pumpkin flavor without any artificial aftertaste. Speaking of flavor, a full tablespoon of pumpkin spice blends beautifully with vanilla and brown sugar, offering warmth without overwhelming the palate.

And here’s something I love: it’s versatile. You can easily add chocolate chips (like in these Zucchini Chocolate Chip Muffins) or even chopped nuts for added crunch. Not to mention, it pairs beautifully with a cup of afternoon coffee or a slice of Lemon Zucchini Bread Delight for a fall-themed brunch.

 Ingredients & Preparation

Ingredient Breakdown

To make this crowd-pleasing loaf, here’s what you’ll need. Feel free to reference this quick table:

Pro tip: Want a quick homemade pumpkin spice blend? Mix 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, ½ tsp nutmeg, and ½ tsp allspice.

Tools & Substitutions

You don’t need fancy equipment—just:

• 1 large mixing bowl

• 1 medium bowl

• 9×5-inch loaf pan

• Whisk and spatula

Need to swap ingredients? Try these:

• Oil: Use melted coconut oil for a hint of tropical aroma. Avoid butter if you want it ultra-moist.

• Pumpkin puree: Homemade works great—just blot with paper towels to reduce moisture.

• Flour: You can substitute up to ½ cup with whole wheat flour for a nuttier bite.

• Toppings: Top the batter with pepitas before baking for a Starbucks-style twist, or pair it with Banana Zucchini Muffins for variety.

Cooking Instructions & Tips

Step-by-Step Method

This easy pumpkin bread recipe is incredibly beginner-friendly. Here’s how I make it:

1. Prep the pan and oven.
   Preheat oven to 375°F. Grease a 9×5-inch loaf pan and line it with parchment that hangs over the edges for easy lifting.

2. Mix the dry ingredients.
   In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.

3. Make the wet mixture.
   In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar. Beat in eggs, oil, and vanilla extract.

4. Combine both.
   Slowly whisk the dry mixture into the wet until no lumps remain.

5. Pour and smooth.
   Transfer the batter into your loaf pan. Use a spatula to smooth the top.

6. Bake and tent.
   Bake for 50 to 55 minutes, covering the top with foil after 30 minutes so it doesn’t brown too much. Insert a toothpick—it should come out clean.

7. Cool and slice.
   Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment edges. Serve warm or cool completely before wrapping.

Tips to Nail It Every Time

• Tent early: Foil helps prevent the top from browning too quickly.

• Use fresh baking soda: Flat soda leads to dense bread.

• Don’t overmix: A gentle stir keeps the crumb tender.

• Get creative: Fold in ½ cup chocolate chips or nuts—pecans and walnuts are fabulous here.

• Want something more indulgent? Try serving it with Cottage Cheese and Spinach Crustless Quiche for a satisfying brunch combo.

 Serving, Storing & Pairing

Delicious Ways to Serve It

This pumpkin bread shines all on its own, but you can make it even more memorable by pairing it with:

• Maple whipped butter for an ultra-autumn experience

• A warm mug of coffee or chai

• Greek yogurt and honey for breakfast

• Crispy bacon and scrambled eggs for a savory balance

• Side of Honey Roasted Sweet Potatoes with Feta and Pecans for a cozy holiday spread

Or serve it with a slice of Sweet Potato Pie at Thanksgiving—it’s a total flavor harmony.

How to Store & Freeze Like a Pro

• Counter: Once fully cooled, wrap tightly in plastic wrap and store in an airtight container. Keeps well for 4 days.

• Fridge: Store for up to 1 week.

• Freeze: Wrap slices or whole loaf in plastic wrap, then place in freezer bag. Freeze for up to 3 months.

To serve from frozen, thaw overnight in the fridge. Want to reheat a slice quickly? Pop it in the microwave for 15–20 seconds and enjoy that fresh-baked feel.

FAQs About Pumpkin Bread

Can I use fresh pumpkin instead of canned?
Yes! Just make sure to blot excess moisture or the bread may become dense.

What’s the difference between pumpkin puree and pie filling?
Pumpkin puree is 100% pumpkin, while pie filling includes sugar and spices. Always choose puree for baking.

How do I make muffins from this recipe?
Use the same batter and bake in muffin tins for about 18 minutes.

Can I add cream cheese?
Absolutely! Swirl in sweetened cream cheese before baking for a delicious pumpkin cream cheese loaf.

How do I know when it’s fully baked?
A toothpick inserted into the center should come out clean or with dry crumbs—not wet batter.

Conclusion

From first slice to last crumb, this easy pumpkin bread recipe brings warm comfort and flavor to your fall table. It’s the kind of loaf you make once and keep coming back to—because it’s reliable, customizable, and completely crowd-pleasing. Pair it with my Pumpkin Zucchini Bread Recipe or Tomato Basil Garlic Bread for a cozy gathering everyone will love.

Tried this pumpkin bread? I’d love to hear from you!
Leave a rating, drop a comment, or share a photo on Pinterest.
Let’s inspire more fall baking together!

Easy Pumpkin Bread Recipe

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• Author: Sylvia
• Total Time: 60
• Yield: 8 slices
• Diet: Vegetarian

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Description

This Easy Pumpkin Bread Recipe is super moist, warmly spiced, and comes together in one bowl. Perfect for cozy mornings or fall gatherings, it’s made with real pumpkin, brown sugar, and classic spices for the ultimate seasonal bake.

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Ingredients

• 1 ¾ cups all-purpose flour

• 1 tablespoon pumpkin spice (or cinnamon)

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 (15 oz) can pumpkin puree (not pie filling)

• 1 cup granulated sugar

• ½ cup packed brown sugar

• 2 large eggs

• ½ cup vegetable oil

• 1 tablespoon vanilla extract

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Instructions

1. Preheat oven to 375°F. Grease and line a 9×5-inch loaf pan with parchment.

2. In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.

3. In a large bowl, combine pumpkin puree, granulated sugar, and brown sugar.

4. Whisk in the eggs, vegetable oil, and vanilla extract until fully incorporated.

5. Gradually stir the dry ingredients into the wet ingredients until just combined.

6. Pour batter into the prepared pan and smooth the top with a spatula.

7. Bake for 50–55 minutes, tenting with foil after 30 minutes to prevent over-browning.

8. Insert a toothpick in the center; it should come out clean.

9. Cool in the pan for 10 minutes, then lift using parchment and cool completely.

Notes

– Use only pure pumpkin puree, not pumpkin pie filling.

– Homemade pumpkin puree should be blotted to remove extra moisture.

– For extra flavor, fold in chocolate chips, nuts, or top with pepitas.

– Wrap tightly and store at room temperature for 4 days or refrigerate for up to 1 week.

– Freeze for up to 3 months — wrap well and thaw overnight in the fridge.

– Can be made into muffins: bake at 375°F for 18 minutes.

• Prep Time: 10
• Cook Time: 50
• Method: Baking
• Cuisine: American