Pumpkin bread is an easy, quick bread recipe that is perfect for fall. The moist pumpkin bread is flavored with pumpkin puree, vanilla extract, and pumpkin pie spice. Best part is, the batter comes together in just a few minutes and only requires one bowl! The best pumpkin bread recipe for breakfast or a snack!
Ingredients for Pumpkin Bread
- Granulated sugar: Adds sweetness to the bread.
- Light brown sugar: Adds sweetness and a slight molasses flavor.
- Vegetable oil: You can also use canola oil or another neutral baking oil.
- Eggs: Room temperature.
- Vanilla extract: Pure vanilla extract.
- Pumpkin puree: Be sure to get canned pumpkin puree as opposed to pumpkin pie filling. The only ingredient on the can should be pumpkin. Pumpkin puree adds great pumpkin flavor and a lot of moisture to the bread.
- Milk: Room temperature. Use what you have!
- Pumpkin pie spice: Pumpkin pie spice is a blend of several warm spices that pair perfectly with pumpkin.
- Baking soda: Serves as the leavening agent to help the bread rise.
- Salt: Enhances the flavor of the bread.
- All-purpose flour: Regular all-purpose flour works perfectly for this recipe!
Tools & Supplies for Making Pumpkin Bread
How to Make Pumpkin Bread
- Preheat oven to 350° F. Prepare 2 loaf pans with nonstick cooking spray.
- In a large bowl, stir together granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, pumpkin puree, and milk until the mixture is smooth.
- Add in the dry ingredients (all-purpose flour, pumpkin pie spice, baking soda, and salt) to the wet ingredients and whisk until well combined.
- Divide the batter between the two prepared loaf pans.
- Bake the bread for 40-45 minutes until the top of the bread is firm and an inserted toothpick comes out clean.
- Cool in the pan for 10-15 minutes and then remove and transfer to a wire rack to cool completely.
Pumpkin Bread Recipe Tips
Bake in the center of the oven
Be sure to bake the pumpkin bread in the center of your oven for even baking and best results. If too close to the bottom, the bottoms of the bread will burn and the tops will not cook through. If the breads are too close to the top, the reverse will happen.
Pumpkin puree
It is worth mentioning again to be sure you are using pumpkin puree as opposed to pumpkin pie filling which is meant to turn into a pumpkin pie, having additional ingredients in the can. Pumpkin puree is made with 100% pure pumpkin which will be the only ingredient.
Out of spice?
If you do not have pumpkin pie spice, you could use cinnamon in its place. You could also make your own pumpkin pie spice, which consists of cinnamon, ginger, cloves, allspice, and nutmeg.
Do not overmix the batter
When mixing the batter after adding the flour, the batter may appear lumpy. Continue to mix until it is relatively smooth and then stop. If the batter is overmixed, the bread can become tough and chewy due to the development of gluten.
Add some mix-ins!
If you want to add a bit of extra flavor and texture, add in one cup of mix-ins! Some great ideas include chocolate chips, dried cranberries, or chopped pecans or walnuts.
Storing and serving
Pumpkin bread can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. Enjoy the pumpkin bread on its own or serve a slice with a bit of butter or cream cheese or a drizzle of honey or maple syrup!
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Pumpkin Bread
Equipment
- Two 8-inch loaf pans
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- ¾ cup vegetable oil
- 4 eggs room temperature
- 2 tsp vanilla extract
- 15 oz pumpkin puree
- ½ cup milk room temperature
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp salt
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350° F. Prepare 2 loaf pans with nonstick cooking spray.
- In a large mixing bowl, whisk together granulated sugar, light brown sugar, and vegetable oil.
- Whisk in eggs and vanilla extract.
- Add in pumpkin puree and milk and whisk to combine.
- Add in all-purpose flour, pumpkin pie spice, baking soda, and salt, and whisk until well combined.
- Portion the batter evenly between the 2 prepared loaf pans.
- Bake for 40-45 minutes until the tops of the breads are baked through and an inserted toothpick comes out clean.
- Allow the pumpkin bread to cool in the pans for 10-15 minutes. Remove from the pan and transfer to a wire rack to cool completely.
Notes
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Comments & Reviews
Love this! Turned out delicious! Quick & easy
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