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Homepage » Bakery Recipes » Easy Pumpkin Bread Recipe

Published: Aug 30, 2020 · Modified: Sep 10, 2020 by Paula Montenegro · We generate income from ads and affiliate links · 15 Comments

Easy Pumpkin Bread Recipe

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Close up of slices of pumpkin bread on a wire rack, image with text
On a wire rack slices of pumpkin bread with walnuts on top, image with text

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!

Table of Contents show
Main ingredients
Simple steps
Top tips
Freezing
Easy Pumpkin Bread Recipe
Ingredients
Five slices of pumpkin bread on round wire rack, small white bowl with walnuts, white cloth underneath

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.

Half loaf of pumpkin bread on grey metal wire rack, walnuts on top, blurred cut sliced

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. 

Different colored and sized bowls with pumpkin bread ingredients, white surface

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. 
Glass bowl on grey surface with pumpkin puree and beige batter, silver beaters
Pouring vanilla extract onto pumpkin bread batter with ground spices, grey surface

Pumpkin bread batter with flour spots in a glass bowl on grey surface, hand beaters
Partial view of olden loaf pan with parchment paper and unbaked pumpkin bread with walnuts on top, beige surface

  • 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. 
Three slices of golden pumpkin bread with walnuts, wire rack, loose walnut pieces, greyish surface

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. 

Round wire rack with sliced pumpkin bread, grey and white background, white bowl with walnuts

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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Slices of pumpkin bread on dark metal wire rack, walnuts, white surface

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!


Ingredients

Scale

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

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

 
 
Adapted from Cakes, by Maida Heatter
 

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.
Previous Post: « Blueberry Oatmeal Muffins
Next Post: 5-minute Easy Chocolate Frosting »

Reader Interactions

Comments

  1. Tonia says

    February 11, 2021 at 1:58 pm

    I love your receipes. I have a question about convection or conventional oven Temps...are your Temps for convection oven or conventional?

    Reply
    • Paula Montenegro says

      February 11, 2021 at 2:24 pm

      Hi Tonia, I use convection, which has a fan that distrubutes the heat differently. But all ovens are different and I think the most important thing is to know YOUR oven, and that is by baking and using it.

      Reply
  2. angiesrecipes says

    August 30, 2020 at 11:24 pm

    The bread looks fantastic! I am happy that pumpkin season finally arrives!

    Reply
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