Easy Pumpkin Bread from Scratch
Try a simple, yet flavorful pumpkin recipe this fall. This quick bread recipe requires no mixer and makes one delicious loaf! Easy pumpkin bread is made from scratch to create a tender, sweet loaf that is full of fall flavor.
Pumpkin bread is a must during the fall season. It’s simple to make and is full of pumpkin spice! I loved this recipe so much I made it twice. I could barely keep it in the house long enough people loved it so much—there’s just so much pumpkin flavor!
Why this recipe works
You don’t need a mixer, just a couple mixing bowls and a whisk or spatula. Pure pumpkin purée makes a moist and soft bread while the spices pack in the flavor. This recipe is versatile – add chocolate chips or nuts and also make muffins!
- Pumpkin puree: Pumpkin makes this bread nice and moist. I use Libby’s 100% pure pumpkin purée from the can. Do not use pumpkin pie filling since it has added sugars and spice. You can use homemade pumpkin purée, but make sure all the excess moisture is squeezed out or patted dry beforehand.
- Sugar: A mix of brown and white sugars adds a complex flavor.
- Spices: Go ahead and measure these individually, or reach for pumpkin pie spice – which contains the spices I used here plus allspice.
- Butter: Always use unsalted butter when baking and make sure it is room temperature so you have a consistent batter.
This recipe may also be used to make pumpkin muffins. Line a standard 12-cup muffin tin with paper liners. Divide the batter evenly among the cups (about ¾ full). Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
Add up to one cup of chocolate chips or nuts to this batter! You can also use the streusel recipe from my pumpkin muffins on top of the bread. This recipe also doubles easily if you want to make multiple loaves.
How to make easy pumpkin bread
- Preheat the oven to 350 F. Line a 9×5 loaf pan with parchment paper and set aside.
- Make the batter: Whisk dry ingredients together in one bowl. Whisk wet ingredients together in a separate bowl.
- Add dry ingredients to wet ingredients and mix just until combined. Pour batter into prepared loaf pan.
- Bake at 350 F for 55 to 65 minutes. Let bread cool in the pan for 15 minutes before removing from the pan to cool completely.
Weigh your ingredients for accurate measurements. If you don’t have a kitchen scale, fluff up your flour with a fork and spoon it into the measuring cup. Level with a knife (never pack flour down into the cup). Make sure your spices are fresh for the best flavor. Baking soda and baking powder should not be expired otherwise the bread won’t rise properly.
Don’t over-mix the batter. You want some air in the batter to keep the bread tender and fluffy. Once the flour pockets have disappeared, stop mixing.
Frequently Asked Questions
No, only pure pumpkin purée will work in this recipe.
Pumpkin purée naturally makes baked goods moist. The addition of eggs and butter makes this bread extra tender and flavorful.
Store bread in an airtight container at room temperature for 5 days or in the refrigerator for 1 week.
Yes. Once the bread is completely cooled, wrap it with aluminum foil or plastic wrap. Place is in an airtight container or freezer bag. Freeze the bread for up to 2 months. Defrost in the refrigerator before bringing to room temperature.
If your pumpkin bread turned out gummy and dense, it is likely the batter was over-mixed or the bread was not baked long enough. Avoid this by making sure your oven temperature is accurate and using a toothpick to check that the center is not wet before taking the loaf out of the oven.
Once the loaf is done baking, let it cool in the pan for only 10 minutes before taking it out of the pan to cool completely. Moisture can accumulate at the bottom of the pan as the bread cools in the pan for too long.
If your pumpkin bread is dry and crumbly, then there was probably too much flour in the batter. Use a kitchen scale for accurate measuring or aerate the flour with a fork (don’t pack it into a measuring cup). It’s also possible your oven is too hot or the bread was over-baked.
Ready to make alllll the pumpkin items to usher in fall? Try these out!
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Easy Pumpkin Bread
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 cups (one 15 oz can) 100% pure pumpkin puree
- 2 Tablespoons toasted pumpkin seeds (optional)
- Preheat oven to 350° F. Line a 9-inch by 5-inch loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
- Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing) .
- Transfer batter to prepared pan and spread evenly. Sprinkle pumpkin seeds on top if desired. Bake at 350° F for 55 to 65 minutes until a toothpick inserted in the center comes out with little to no crumbs. Let the loaf cool in the pan for 15 minutes before removing from the pan and transferring to a wire rack to cool completely.