Easy Pumpkin Bread Recipe
A moist, flavorful pumpkin bread that's easy to make and perfect for fall. With simple pantry ingredients and optional mix-ins, this recipe creates a soft, spiced loaf that stays fresh for days.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice or homemade blend
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- Combine the wet ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin puree, oil, milk, and vanilla extract until smooth and fully combined.
- Add dry to wet: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no flour streaks remain—don’t overmix.
- Add-ins (optional): Stir in chocolate chips, nuts, or other add-ins if using.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle with pepitas.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use pure pumpkin puree—not pumpkin pie filling.
Gently mix to avoid overworking the batter.
Easily made dairy-free with non-dairy milk.
Can be frozen for up to 3 months.
Makes great muffins too—bake for 18–20 mins.