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A close up of the Best Pumpkin Bread Recipe in both slices and as a loaf with softened butter in the background
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4.50 from 2 votes

Simple Pumpkin Bread Recipe

This easy, moist pumpkin bread recipe uses canned pumpkin, cinnamon, and pumpkin pie spice to make one gently spiced loaf, with no mixer needed. It takes 15 minutes to mix and about an hour in the oven, and it works with a 1-to-1 gluten-free flour swap, too.
Author: Nikki Lee
Servings: 1 loaf
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Equipment

Ingredients 

  • 1⅔ cups flour spooned into a measuring cup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • ¾ cup sugar
  • ½ cup light brown sugar
  • 2 large eggs room temperature
  • ½ cup vegetable or canola oil
  • ½ cup milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F degrees. Lightly spray a loaf pan with baking spray or butter and flour pan.
  • Combine dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice
  • Combine wet ingredients. In another large bowl whisk together pumpkin, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract.
  • Add wet ingredients to dry ingredients. Slowly add the pumpkin mixture to the flour ingredients and stir together with a spatula until combined.
  • Bake: Pour batter into loaf pan and bake for 50 to 65 minutes, depending on your oven. Check the center with a toothpick at 50 minutes. The wooden pick should come out clean mostly clean with a few crumbs when done.
  • Cool: Let cool in pan for about 10 minutes and then turn out to a wire rack to cool completely.

Notes

Storage: Wrap the pumpkin bread tightly with plastic wrap and store it in an airtight container or ziplock bag or double wrap in foil.
  • Store at room temperature for 3 to 4 days.
  • Place in the refrigerator for up to 7 days.
Freezer: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place it in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1 1 serving | Calories: 150 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Cholesterol: 32 mg | Sodium: 311 mg | Fiber: 1 g | Sugar: 14 g

Find it online:

www.soulfullymade.com/best-pumpkin-bread-recipe/