Easy Pumpkin Bread is the perfect treat when you want something warm, soft, and full of cozy fall flavors. This bread has a tender crumb, a slightly spicy pumpkin taste, and a nice sweet touch that makes it just right for breakfast or a snack. It uses simple ingredients like pumpkin puree, cinnamon, and a little sugar to bring that classic pumpkin flavor to life.
I love making this pumpkin bread because it’s so straightforward—no complicated steps or strange ingredients. I usually mix everything right in one bowl, which means less mess and quicker baking. Plus, it fills the kitchen with the most amazing smell that always makes me feel like fall is just around the corner.
My favorite way to enjoy this bread is sliced thick with a bit of butter melting on top or as a mid-morning bite with a cup of coffee or tea. It’s also great wrapped up as a little gift for friends or neighbors. Whenever I bring this pumpkin bread somewhere, it’s always a hit and gone before the day ends!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for smooth texture and flavor. If you prefer fresh, roast and mash pumpkin, but drain excess water for best results.
Flour: All-purpose flour works great for structure. For gluten-free, try a cup-for-cup gluten-free blend but adjust moisture as needed.
Spices: Cinnamon is key for that pumpkin bread flavor. Feel free to add or reduce nutmeg, cloves, or ginger based on your taste.
Oil: Vegetable oil keeps the bread moist. Swap with melted butter or applesauce for a lighter version.
Sugar: Granulated sugar adds sweetness and texture. You can try brown sugar for a deeper flavor or replace part with honey or maple syrup if preferred.
How Do You Mix the Batter Without Making the Bread Tough?
Mixing the batter gently is important to keep the bread soft. Overmixing can develop gluten and make the texture dense.
- Start by combining dry ingredients separately to evenly distribute leaveners and spices.
- Add wet ingredients in steps and stir until just combined—stop as soon as no more flour is visible.
- Don’t worry if the batter looks a bit lumpy; that’s normal and helps with tenderness.
- Avoid beating the batter like cake batter; gentle folding works best.
Following these tips will help you make pumpkin bread that’s moist and light every time!
Equipment You’ll Need
- 9×5-inch loaf pan – I recommend this size because it cooks evenly and gives a nice shape.
- Mixing bowls – a couple of medium to large bowls make mixing easy without mess.
- Whisk or spoon – for blending spices and wet ingredients smoothly.
- Measuring cups and spoons – to get the right amounts of all ingredients.
- Toothpick or cake tester – to check if the bread is done without overbaking.
- Parchment paper (optional) – for easy removal and less cleanup.
Flavor Variations & Add-Ins
- Chocolate chips – stir in a half cup for a sweet, melty surprise.
- Walnuts or pecans – add a crunchy element and extra flavor.
- Orange zest – a little zest brightens up the pumpkin spice flavor.
- Swapped spices – use pumpkin pie spice instead of individual spices for a quicker option.
Easy Pumpkin Bread Recipe
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup water
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 50 to 60 minutes to bake. After baking, allow about 10 minutes for the bread to cool in the pan, then cool completely before slicing. In total, plan for about 1 hour 20 minutes including cooling time.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to stop the bread from sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This mixes your leavening agents and spices evenly throughout the bread for the best flavor.
3. Combine Wet Ingredients
In a large bowl, beat the sugar and vegetable oil (or melted butter) together until smooth. Add the eggs one at a time, beating well after each to keep the batter creamy. Then stir in the pumpkin puree, water, and vanilla extract until everything is blended smoothly.
4. Combine Wet and Dry Together
Slowly add the dry ingredients to the pumpkin mixture, stirring gently just until you don’t see any more flour. Avoid overmixing here to keep your bread light and tender.
5. Bake the Pumpkin Bread
Pour the batter into your prepared loaf pan and smooth the top to help it bake evenly. Place in your oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
6. Cool and Serve
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to finish cooling completely. Slice your pumpkin bread thick or thin, and enjoy it plain or with a spread of butter or cream cheese.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Roast and puree fresh pumpkin, then drain any excess moisture before measuring 1 cup to use in the recipe. This helps maintain the right batter consistency.
How Should I Store Leftover Pumpkin Bread?
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped slices for up to 3 months and thaw at room temperature before serving.
Can I Add Nuts or Chocolate Chips?
Absolutely! Stir in about ½ cup of chopped walnuts, pecans, or chocolate chips to the batter before baking for extra texture and flavor.
What If I Don’t Have All the Spices?
No worries! You can use 2 teaspoons of pumpkin pie spice instead of the individual spices to keep it simple and still delicious.
