If you’re looking for a delightful treat that fills your kitchen with warm, cozy aromas and tastes like autumn captured in a loaf, this Easy Pumpkin Bread Recipe is exactly what you need. It’s moist, perfectly spiced, and incredibly simple to make, using pantry staples that come together effortlessly to create a bread that’s tender and bursting with rich pumpkin flavor. Whether you’re a seasoned baker or just starting out, this recipe is a foolproof way to craft comforting pumpkin bread that will quickly become a favorite for breakfasts, snacks, or even dessert.
Ingredients You’ll Need
Gathering your ingredients is the first step toward baking this scrumptious bread. Each ingredient is straightforward and vital, bringing a unique element to balance sweetness, moisture, and spice.
- 2 cups all-purpose flour: The base that gives structure to your bread and holds everything together.
- 1½ cups granulated sugar: Adds just the right amount of sweetness to complement the pumpkin.
- 1 teaspoon baking soda (sifted): Helps the bread rise and keeps it light and airy.
- 2 teaspoons baking powder: Works with the baking soda for optimal leavening.
- 2 teaspoons ground cinnamon: Provides that signature warm spiced flavor we associate with pumpkin.
- ½ teaspoon ground cloves (optional): Adds a deep, aromatic touch if you like your spice profile bold.
- ½ teaspoon ground nutmeg (optional): Complements cinnamon perfectly with a hint of sweet, nutty spice.
- ½ teaspoon fine sea salt: Enhances all the flavors and balances the sweetness beautifully.
- 3 large eggs, at room temperature: Bind the ingredients and help create a tender crumb.
- 1 cup extra light olive oil (or vegetable or corn oil): Keeps the bread moist without overpowering the pumpkin flavor.
- 15 oz canned pumpkin puree (not pumpkin pie filling): The star ingredient that delivers earthy sweetness and a beautiful orange hue.
How to Make Easy Pumpkin Bread Recipe
Step 1: Preheat and Prepare Your Pans
First things first, set your oven to 350°F (175°C) so it’s ready when your batter comes together. Grease and lightly flour two 8½” x 4½” loaf pans to make sure your bread slides out cleanly once it’s baked to golden perfection.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, sifted baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. This step is crucial because it evenly distributes all the spices and leavening agents, ensuring that every slice is flavorful and perfectly risen.
Step 3: Combine the Wet Ingredients
Now, in a separate bowl, whisk the eggs, oil, and pumpkin puree until everything is fully combined and silky smooth. This mixture brings moisture and richness to your pumpkin bread, giving it that beautiful, tender crumb we all crave.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. Resist the urge to overmix here — a few small lumps are okay! Overmixing can lead to dense bread, so keep it light and easy.
Step 5: Bake to Perfection
Divide your batter evenly between the prepared pans, then slide them into your oven. Bake for about 45 to 55 minutes. You’ll know they’re done when a toothpick inserted right in the middle comes out clean or with just a few moist crumbs. The anticipation during this step is half the fun!
Step 6: Cool Before Slicing
Let the loaves cool for 10 to 15 minutes in their pans before turning them out onto a wire rack. Cooling them this way helps firm up the structure, making slicing less messy and more satisfying.
How to Serve Easy Pumpkin Bread Recipe
Garnishes
While this pumpkin bread stands beautifully on its own, a light spread of softened butter or a drizzle of honey can bring out its cozy sweetness. For an extra special touch, sprinkle a dusting of powdered sugar or a sprinkle of chopped nuts right before serving — it’s the kind of simple finish that makes everyone smile.
Side Dishes
Serve your pumpkin bread alongside a hot cup of coffee, chai tea, or spiced cider for a perfect autumn-inspired combination. For a more substantial snack, pair it with creamy yogurt or a smear of cream cheese for balance and richness.
Creative Ways to Present
Want to impress friends or family? Slice the bread into neat portions and layer it with whipped cream and a sprinkle of cinnamon for a quick pumpkin bread parfait. Or, toast slices lightly and top with nut butter and sliced bananas for a breakfast upgrade. The versatility of this Easy Pumpkin Bread Recipe makes it a star in so many creative dishes.
Make Ahead and Storage
Storing Leftovers
Once completely cool, wrap your pumpkin bread tightly in plastic wrap or place it in an airtight container. Stored this way at room temperature, it will stay fresh for up to three days — perfect for enjoying throughout the week.
Freezing
This Easy Pumpkin Bread Recipe freezes beautifully. Wrap individual slices or whole loaves in plastic wrap followed by a layer of aluminum foil or place in a freezer-safe bag. Freeze for up to three months without sacrificing flavor or texture. When you want a slice, just thaw overnight in the fridge.
Reheating
To bring your refrigerated or frozen pumpkin bread back to life, a quick zap in the microwave for about 20 seconds or a gentle toast will revive its moisture and highlight those warm spices. Reheating really makes it taste like it’s freshly baked all over again!
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you want to use fresh pumpkin, roast and puree it first. Make sure to cook it down until it’s thick and moisture is reduced to avoid making your batter too wet, which could affect the texture of the bread.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, preferably one designed for baking. The texture might vary slightly, but it’s a great way to enjoy pumpkin bread if you have gluten sensitivities.
Can I add nuts or chocolate chips?
Definitely add chopped nuts like walnuts or pecans for crunch or toss in chocolate chips for a sweet surprise. Fold them in gently right before pouring the batter into your pans to avoid overmixing.
Why does my pumpkin bread sometimes turn out dense?
Overmixing the batter is often the culprit. Stir just until the dry and wet ingredients come together. Also, double-check your leavening agents’ freshness — expired baking powder or soda can lead to heavy bread.
How do I keep pumpkin bread moist for longer?
Storing it in an airtight container or wrapping it well helps retain moisture. You can also brush the top lightly with a bit of melted butter after baking to lock in softness and keep it tender for days.
Final Thoughts
This Easy Pumpkin Bread Recipe is truly a gem that any home cook can whip up with ease and confidence. It’s the kind of recipe that feels like a warm hug on a plate, perfect to share or savor solo. I encourage you to try it soon—you might just find it becoming your go-to fall favorite, year after year.
Print
Easy Pumpkin Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 16 servings (two 8½” x 4½” loaves) 1x
Description
This easy pumpkin bread recipe yields moist, flavorful loaves infused with warm spices like cinnamon, cloves, and nutmeg. Perfect for fall or anytime you crave a cozy treat, it’s made with simple pantry ingredients and canned pumpkin puree for convenience.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda (sifted)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon fine sea salt
Wet Ingredients
- 3 large eggs, at room temperature
- 1 cup extra light olive oil (or vegetable or corn oil)
- 15 oz canned pumpkin puree (not pumpkin pie filling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8½” x 4½” loaf pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, sifted baking soda, baking powder, ground cinnamon, optional cloves and nutmeg, and fine sea salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, extra light olive oil, and canned pumpkin puree until smooth and fully blended.
- Combine Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the bread tender.
- Bake: Divide the batter evenly between the two prepared loaf pans. Place in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the pumpkin bread loaves to cool in the pans for 10–15 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to avoid dense bread.
- Optional spices like cloves and nutmeg add depth but can be omitted if preferred.
- You can substitute oil types, but extra light olive oil adds a mild flavor without overpowering.
- Ensure eggs are at room temperature for better mixing and texture.
- Store bread wrapped at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
