Easy Pumpkin Bread Recipe

We love this super moist quick bread! With a healthy dose of pumpkin puree (we make our own but canned works just as well) and oil, it comes together quickly, keeps well for days and can be frozen, of course. Spice it up according to your taste and eat it plain or glazed, with or without the walnuts or pecans on top. It's outstanding either way!

Originally posted in September 2012, this post has been updated with text and images. The recipe was slightly adjusted and is better than before!

This is the first pumpkin bread recipe I ever made and it's still my favorite. That says something about the recipe, doesn't it? I think that those of us bakers who bake a lot on a daily basis have a hard time pointing out favorites. But sometimes recipes stand out by themselves, time and time again. 

Let me tell you that this pumpkin bread probably trumps my favorite carrot cake. I can't believe I just wrote that! But I did. Because the spiced flavor is one of my favorites, and the bread is moist and great toasted in the morning. 

So, let's get into the details of this wonderful fall recipe.

Main ingredients

• Pumpkin puree: you can use fresh or canned pumpkin. Or butternut squash for that matter. They all work wonderfully. I have a whole post devoted to how to make pumpkin puree because it's not easily available where I live. 
• Oil: use a neutral type, like sunflower. For a healthier variation coconut oil works too. 
• Pumpkin spice: I usually make my own (see Notes in the recipe card) but you can use a store-bought one. 
• Sugar: using brown sugar gives it an extra layer of caramel goodness that works great with the natural sweetness of the pumpkin. But you can use white if that's all you have. 
• Walnuts or pecans: I love to add some crunchiness on top, but I also make it plain a lot and love it. 

• After adding the flour make sure you beat until well mixed but don't overdo it as it will toughen the bread. We want it soft and spongy. 
• Top with walnut or pecan pieces. They look gorgeous and add crunch, but you still have that moist plain pumpkin bread. The best of both worlds if you ask me. 

Top tips

• Pumpkin: if using homemade puree, make sure it's drained so it doesn't have excess liquid. 
• Spices: find your own favorite blend and adjust this recipe. 
• Nuts: you can chop them and add to the batter, but it's a different experience. I like whole pieces on top. 
• Storing: keep it covered at room t° for a day or two, and then refrigerate. The pumpkin may start to ferment and ruin the bread. A similar happens with the carrot pineapple cake. 

Freezing

Once the pumpkin bread is completely cooled it can be frozen. I like to slice it first, but you can freeze it whole. Wrap it well in foil and the aluminum paper. 

If whole defrost at room t°, still wrapped, until it's cold. Then unwrap completely and wait until it comes to room t°. You can also toast or warm individual slices in a medium/low oven, directly from the freezer, before eating. 

Other pumpkin recipes you might like:
Pumpkin Apple Crumb Cake 
Easy Pumpkin Cheesecake
Pumpkin Pecan Sheet Cake

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Easy Pumpkin Bread Recipe

• Author: Paula Montenegro
• Prep Time: 15
• Cook Time: 60
• Total Time: 1 hour 15 minutes
• Yield: 8 slices 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

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Description

We love this super moist quick bread! With a healthy dose of pumpkin puree (we make our own but canned works just as well) and oil, it comes together quickly, keeps well for days and can be frozen, of course. Spice it up according to your taste and eat it plain or glazed, with or without the walnuts or pecans on top. It's outstanding either way!

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Scale 1x2x3x

Ingredients

For the bread:

• 1 ¼ cups sifted all-purpose or cake flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon pumpkin pie spice (see Notes, below)
• 1 egg
• 1 cup (200g) firmly packed brown sugar
• ¼ cup vegetable oil (I use sunflower)
• 1 cup pumpkin or butternut squash puree, fresh or canned
• ½ cup walnuts pieces

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Instructions

• Preheat oven to 350ºF /180ºC.
• Butter an 8x4-inch loaf pan. Dust with dry bread crumbs or flour. Or use baking spray with flour.
• In a bowl sift together flour, baking soda, salt, and pumpkin spices. (I do it directly over the batter later)
• Beat eggs, sugar, and oil with an electric mixer for 1 minute. Add puree and mix well. Stir in the candied pumpkin.
• Add the dry ingredients and mix only to incorporate. Add the nuts. Don't overmix.
• Pour into prepared pans and bake for 1 hour or a bit more. They take a while to fully bake; the tester should come out clean.
• Let cool on a wire rack and remove from pan.
• Keep at room tº for a few days, well wrapped and then refrigerate.

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Notes

• Pumpkin: if using homemade puree, make sure it's drained so it doesn't have excess liquid.
• Spices: find your own favorite blend and adjust this recipe. I use equal amounts of ground cinnamon and ginger, and a pinch of nutmeg and allspice. Sometimes I add a pinch of cloves, but not always. Pum
• Nuts: you can chop them and add to the batter, but it's a different experience. I like whole pieces on top.
• Storing: keep it covered at room t° for a day or two, and then refrigerate. The pumpkin may start to ferment and ruin the bread. A similar happens with the carrot pineapple cake.
• Glaze: sometimes I glaze it with a simple powdered sugar glaze. I love to use maple as the binding agent: ½ cup powdered sugar, ½ tablespoon hot water and 2 tablespoons maple syrup. Mix until creamy and pour over cooled loaf.

Keywords: pumpkin bread

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.