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.
Simple steps
- Use a large bowl and electric beaters. I use a handheld but a stand mixer can also be used. I find it's not a large amount of batter so I'd rather do it by hand.
- Mix the wet ingredients and then add the pumpkin. Since this recipe is made with oil, it's just a minute of mixing. Much easier than creaming butter like a regular cake.
- Add flavorings - vanilla and spices - adjusting them to your personal taste. I like a teaspoon, but that's not set in stone.
- 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
Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
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Easy Pumpkin Bread Recipe
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
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!
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
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.
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
The bread looks fantastic! I am happy that pumpkin season finally arrives!
I'm so jealous of your discipline! It's so hard for me to bake things without at least tasting them, and my thighs certainly have suffered... 🙂
Paula, wonderful warm colors and a great recipe for a delicious looking Pumpkin Walnut Loaf Cake!
Looks so yummy! Soft but not dry!
Looks delectable! I've never seen candied pumpkin, but I'd love to sample it (and your bread!). My yeast bread for Tuesday was a bit of a flop...still wondering if I should post it...no time to make it again :/
Mine too! I finished it today and is not what I was expecting. Don´t know if the yeast failed or what. But if yours failed too, maybe it´s the recipe. I can make it again if I make the effort, but I don´t see how it can be better the second time...
Love that candied topping!
Maple glaze and walnuts and pumpkin = perfect! 😀
Cheers
Choc Chip Uru
I love roasting my own pumpkin and pureeing it to make pumpkin to use in any baked good. It's so much better and healthier than the canned stuff. But candied pumpkin is the best idea ever! I seriously wish I would have thought of that 🙂 It's nice to know I'm not the only blogger out there buying pie pumpkins to bake with. It's also great shredded in muffins and cupcakes (I have a pumpkin muffin recipe on my blog that's to die for: http://piesandplots.net/fresh-pumpkin-muffins/)!
Laura, I love the idea of shredded pumpkin!
Looks incredible! I've never heard of candied pumpkin, but what a great idea.
This looks amazing! I just recently fell in love with pumpkin bread.
This bread looks delicious! No canned pumpkin?! How sad... But, these candied pumpkin pieces look great! I've never seen those and I bet they are fantastic.