If you’re craving a cozy, moist, and perfectly spiced treat, look no further than this Easy Pumpkin Bread Recipe. It’s one of those magical quick breads that fills your kitchen with the warm aroma of cinnamon and pumpkin, offering a tender crumb that’s just sweet enough. Whether you’re a pumpkin fanatic or just want a simple homemade loaf to brighten your day, this recipe hits all the right notes and is wonderfully straightforward, making it an instant favorite for any skill level.
Ingredients You’ll Need
Every ingredient in this Easy Pumpkin Bread Recipe plays a crucial role, from building the bread’s tender texture to infusing it with that unmistakable pumpkin spice flavor we all adore. These simple pantry staples come together beautifully without fuss.
- All-purpose flour: The foundation of the bread’s structure, giving it the perfect balance of crumb and softness.
- Granulated sugar: Adds sweetness and tenderness to the loaf’s crumb.
- Baking soda (sifted): Helps the bread rise nicely for a light, airy texture.
- Baking powder: Works with the baking soda to ensure proper lift and fluffiness.
- Ground cinnamon: Brings that warm, spicy aroma essential to pumpkin bread.
- Ground cloves (optional): Offers a deeper spice note, perfect for autumn vibes.
- Ground nutmeg (optional): Adds a subtle nutty warmth that complements pumpkin beautifully.
- Fine sea salt: Elevates and balances all the flavors in the bread.
- Large eggs (room temperature): Bind ingredients and contribute to the bread’s rich texture.
- Extra light olive oil (or vegetable/corn oil): Keeps the bread moist and tender throughout.
- Canned pumpkin puree: The star ingredient that delivers that lovely pumpkin flavor and moist crumb—make sure it’s pure pumpkin, not pie filling!
How to Make Easy Pumpkin Bread Recipe
Step 1: Preheat and Prepare Your Pans
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius), and prepare two loaf pans by greasing and lightly flouring them. This ensures your pumpkin bread comes out easily without sticking, setting you up for perfect loaf shapes.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until well combined. This creates a wonderfully spiced base for your bread and ensures even distribution of baking agents for a consistent rise.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together your eggs, oil, and pumpkin puree until the mixture is smooth and uniform. This blend guarantees each bite will be moist and richly flavored with pumpkin.
Step 4: Bring It All Together
Pour your wet mixture into the dry ingredients and gently stir until just combined. The key here is to avoid overmixing so your bread remains tender and light. A few lumps are perfectly fine.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans, then pop them in the oven for 45 to 55 minutes. You’ll know the loaves are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6: Cool and Enjoy
Allow the loaves to cool in their pans for 10 to 15 minutes before transferring to a wire rack. This step prevents cracking and makes slicing a breeze. Once cooled, your pumpkin bread is ready to be devoured or gifted!
How to Serve Easy Pumpkin Bread Recipe
Garnishes
Try a light dusting of powdered sugar or a simple cream cheese glaze to add a sweet contrast. Toasted nuts or a sprinkle of cinnamon sugar can also add a delightful crunch and extra warmth to each slice.
Side Dishes
This bread pairs perfectly with a steaming cup of coffee, chai tea, or even hot cocoa for a cozy breakfast or afternoon snack. Serve alongside creamy yogurt or fresh fruit for a balanced and beautiful spread.
Creative Ways to Present
For a festive touch, slice the bread thickly and make pumpkin bread French toast, or cube it up for a unique bread pudding. You could also gift slices wrapped in parchment with a ribbon, making it a heartfelt homemade present.
Make Ahead and Storage
Storing Leftovers
Your pumpkin bread will keep fresh for 3 to 4 days stored in an airtight container at room temperature. This makes it a perfect treat to enjoy throughout the week without losing any of its tender texture or flavor.
Freezing
Want to save some for later? Wrap the cooled loaves tightly in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and warm slightly before serving for that fresh-baked feeling.
Reheating
To bring back that freshly baked warmth, heat slices gently in the microwave for 15 to 20 seconds or toast them lightly. This small step enhances moisture and highlights the lovely spices once more.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes! You can roast and puree fresh pumpkin, but be sure to cook it down until smooth and remove excess moisture for the best texture in your pumpkin bread.
Is there a way to make this pumpkin bread gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and keep the rest of the ingredients the same for a tasty alternative.
Can I add nuts or chocolate chips?
Definitely! Adding ½ to 1 cup of chopped walnuts, pecans, or chocolate chips is a delicious way to add texture and extra flavor to this recipe.
Why is my pumpkin bread dense?
Overmixing the batter or using too much flour can lead to density. Be mindful to mix until just combined and measure your flour carefully using the spoon and level method.
How spicy is the bread? Can I adjust the spices?
The spice amount is moderate and customizable. Feel free to reduce or omit cloves and nutmeg if you prefer a milder flavor, or add extra cinnamon for a stronger warm spice kick.
Final Thoughts
This Easy Pumpkin Bread Recipe is one that truly invites comfort and simplicity into your kitchen. It’s perfect for sharing with friends and family or indulging yourself during the cooler months when pumpkin is king. Give it a try—you might just find your new favorite fall tradition wrapped up in every slice.
Print
Easy Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Easy Pumpkin Bread recipe is a moist, flavorful quick bread packed with warm spices like cinnamon, cloves, and nutmeg. Perfect for fall or any time you crave a comforting treat, it uses canned pumpkin puree for convenience and olive oil for a tender crumb. Baked in loaf pans, it produces 16 generous servings of delicious autumn-inspired bread that’s simple to prepare and sure to be a favorite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda (sifted)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
Wet Ingredients
- 3 large eggs, at room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz canned pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8½” x 4½” loaf pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, sifted baking soda, baking powder, ground cinnamon, optional ground cloves and nutmeg, and fine sea salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs with the extra light olive oil and canned pumpkin puree until the mixture is smooth and well blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until incorporated; be careful not to overmix to keep the bread tender and moist.
- Bake: Divide the batter evenly between the two prepared loaf pans. Place in the oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Remove the loaves from the oven and let them cool in the pans for 10–15 minutes. Then transfer the loaves to a wire rack to cool completely before slicing and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Make sure eggs are at room temperature to help the batter combine smoothly.
- Do not overmix the batter to avoid a tough bread texture.
- You can substitute extra light olive oil with vegetable or corn oil if desired.
- Test for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
