This super-easy pumpkin bread is soft, moist, and packed with great pumpkin and spice flavors that highlight the season. Just a little mixing and pop it in the oven and you will have the perfect fall treat the whole family will love.
Introduction
It’s officially fall and time for a great cooler weather treat but let's not work very hard to get it. I love quick breads: the moisture, the texture, and the variety of what you can do with them. Every fall seems to explode with "pumpkin spice" this or that. Here is my version of quick and easy pumpkin bread with pumpkin spice.
I started by looking at Cook's Illustrated Pumpkin Bread. I shouldn't have been surprised with too many ingredients and too much work for lazy me.
I checked Libby's pumpkin bread and ended up combining 3-4 recipes with excellent, easy results.
My Rating
I'm at a low 5 or high 4.
🎃The Pumpkin
This uses a 15 oz can of pumpkin puree. That is about 2 cups. You can make your own, but the commercial version has more flavor and is a bit sweeter.
Do not confuse pumpkin puree with pumpkin pie filling. They are not the same..
👨🍳Seasoning
I suggest pumpkin spice seasoning, which is commonly available. But many people don't keep that around, so I included an option for individual spices if you want.
➕Additions
This is great without any additions, but I added chopped walnuts, and I really can't see doing this without them.
But some people love chocolate chips or raisins in this recipe. And I have included them as options.
✔️Tips
About the sugar
I like sweet, but there is a lot of sugar in some of the model recipes. . I did cut that back some and have a good balance now
Loaf Pans Size
There are many sizes of loaf pans. A small pan will take longer to cook due to the thickness, and a larger pan faster due to the loaf being thinner. As always, do not cook by time alone. Ovens differ—Cook to an endpoint, not time.
Mixing
You can easily mix this by hand, but a small hand mixer helps a lot. If you do this by hand, be sure to soften the butter slightly and get it fully incorporated with the other "wet" ingredients.
❄️Storage
Like banana bread, this can be stored at room temperature if sealed well for 2-3 days. Freezing should be fine for 3-4 months.
📖Quick Bread Recipes
🖼️Step-by-Step Instructions
Do you want to go straight to the top of the pumpkin recipes? Check out Pumpkin Spice Cheesecake.
Preheat oven to 350°.
Prep the loaf pan a light coat of butter then coat with flour. I used 8 ½ by 4 ½ inches. You can use slightly smaller or bigger, and the cooking time will change a bit. Thicker takes longer to cook.
Mix dry ingredients: 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, and 2 teaspoons of pumpkin spice mix. Mix well. If you don't have pumpkin spice mix, than use 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon dry ginger, and ¼ teaspoon ground cloves.
Mix wet ingredients by hand or with a mixer. One egg, ½ cup milk, four tablespoons softened butter, and one 15 oz can of pumpkin puree.
Mix the wet ingredients into the dry ingredients. Optionally add 1 cup chopped walnuts, ½ cup raisins, or ⅔ cups of chocolate chips.
Spread into the prepped pan.
Bake for about 1 hour until toothpick comes out clean. Remove from pan to rack to cook.
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📖 Recipe
Easy Pumpkin Bread
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Ingredients
- 2 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- ½ cup milk
- 4 tablespoons butter - softened
- 15 oz pumpkin
- 2 teaspoon pumpkin spice seasoning - buy or used ingredients below
home made pumpkin spice mix if needed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon dry ginger
- ¼ teaspoon ground cloves
Optional Additions
- 1 cup chopped walnuts - optional
- ½ cup raisins - optional
- ⅔ cup chocolate chips - optional
Instructions
- Preheat oven to 350°.
- Prep the loaf pan a light coat of butter then coat with flour. I used 8 ½ by 4 ½ inches. You can use slightly smaller or bigger, and the cooking time will change a bit. Thicker takes longer to cook.
- Mix dry ingredients: 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, and 2 teaspoons of pumpkin spice mix. Mix well. If you don't have pumpkin spice mix, then use 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon dry ginger, and ¼ teaspoon ground cloves.
- Mix wet ingredients by hand or with a mixer. One egg, ½ cup milk, four tablespoons softened butter, and one 15 oz can of pumpkin puree.
- Mix the wet ingredients into the dry ingredients. Optionally add 1 cup chopped walnuts, ½ cup raisins, or ⅔ cups of chocolate chips. You can hand mix or use beater.
- Spread into the prepped pan.
- Bake for about 1 hour until toothpick comes out clean. Remove from pan to rack to cook.
Recipe Notes
Pro Tips
- Never use baking powder with aluminum.
- There are many sizes of loaf pans. A small pan will take longer to cook due to the thickness, and a larger pan faster due to the loaf being thinner.
- You may substitute for pumpkin spice seasoning with one teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon dry ginger and ¼ teaspoon ground cloves.
- Check for the endpoint with a toothpick. You insert it into the center of the loaf, and it should come out clean.
- A light sprinkle of sugar just before going into the oven is a nice little touch.
- I like nuts in mine but I have included options for raisins or chocolate chips if you want.
- Good at room temperature for about 3 days if sealed air-tight. You can also freeze for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Editor's Note: Originally Published November 7, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jeff McFadden
Another perfect recipe. I used Pumpkin Pie Spice as that was what I had on hand and it came out just fine. Not too spicy or sweet and plenty moist. Looking for a good Cream Cheese icing thats not too sweet to try on a loaf of this but everything Im seeing has way to much sugar. Thanks again for posting this - certainly going into my recipe file.
Dan Mikesell AKA DrDan
Hi Jeff,
Welcome to the blog. I like this recipe since it has nice taste but doesn't "scream" pumpkin or spice. Just right for me.
About the frosting. Cream cheese frosting generally needs about 4 oz of cream cheese to one cup of powder sugar. You won't be able to change that much. Many recipes will add butter or a bit of milk. The more of these liquid like things you add, the more sugar is needed to get the texture right. I think a bit vanilla is needed and the butter is nice but skip the milk. A touch of lemon juice is good depending on usage. Remember if you do the cream cheese, it needs to be refrigerated.
Dan
Deborah Lein
I've decided to make a double batch of this pumpkin bread (since I only have a 29 oz can) with 1/2 white sugar and 1/2 dark brown sugar. And will add cranberries with some OJ instead of water. HOWEVER, I have all the wet ingredients prepped. And am prepping the dry ingredients and I see that my C*****t double acting baking powder includes an aluminum ingredient. Aak! Will just have to let you know how it works out. What can be used instead of baking powder for quick breads?
Dan Mikesell AKA DrDan
Hi Deborah,
The baking powder with alunimum will work but it leaves a bit of an after taste. If you are fine with that, use it. My wife and I are both sensitive to the taste (not allergic) and most of the family. It is just bitter/metalic taste.
There are some things people suggest as a substitute for baking powder. Just check Google.
Dan
Jen B
Hi Dan - would love to make this recipe in cupcake size or even muffins, or better yet, muffin tops (I love that pan). Any suggestion on how long to bake?
Dan Mikesell AKA DrDan
Hi Jen,
Quick breads and muffins, although simular, are not quite the same in texture and moisture. I doubt you would be happy.
A couple of suggestions. First, find a specific pumpkin muffin recipe. Second, you can adapt something like my https://www.101cookingfortwo.com/really-good-banana-nut-muffins/ using pumpkin and the spicing from here into that recipe and the pumpkin for the banana... that may well work. That recipe does has some discussion on jumbo and mini muffins.
I have never done muffin tops but like most baking of recipes like this, the old fashion toothpick test as an end point almost always works.
Let me know that you try.
Dan
Elaine Katz
Dan,
where can I find your other recipes?
~Elaine
Dan Mikesell AKA DrDan
Hi Elaine,
First the OJ question. I'm sure it would work. You don't have to have a dairy product in a quick bread. Beer bread comes to mind. But I question the taste combo. It is up to you since recipes are just guidelines anyway. See https://www.101cookingfortwo.com/so-how-is-recipe-like-pirate-code/
Now about the other recipes. In the menu at the top of every page is a Recipes section that will take you to the https://www.101cookingfortwo.com/recipes/ where you can access all the recipes (about 450 total). They are searchable, or you can look at categories or by month published (but many older ones have moved to a more current date.
Dan
Elaine Katz
FYI...I purchased 'pumpkin spice' at ALDI for $1.69.
can I substitute fresh squeezed orange juice for milk?
~thank you, Elaine
Elaine Katz
thank you so much for responding to my question re: using brown sugar
in your (pumpkin bread) recipe.
I plan to make it this wkend & I will let you know how it comes out. I also
will add 1 tsp. of vanilla...is that ok?
thanks again...can"t wait, my mouth is already watering. have a great
holiday...
~Elaine Katz
Elaine Katz
going to make the pumpkin bread this weekend..sounds delish!
can I substitute brown sugar for all or half the 1 cup sugar? I have NEVER
commented on this site before.. can you please answer my question?
~thank you
Dan Mikesell AKA DrDan
Hi Elaine,
Welcome to the blog.
Yep. port or all. All brown sugar is just white sugar with some molasses. Dark has more molasses than light.
It will change the taste just a bit. I suspect in a good way. Also, if you didn't notice, I adjusted the sugar down in in this recipe. Most other recipes use 2 cups of sugar. One used 3 cups. I thought even 1 1/2 cup was too sweet.
Enjoy your bread.
Dan
PS I deleted the other comment.
Elaine Katz
going to make the pumpkin bread this weekend..sounds delish!
can I substitute brown sugar for all or half the 1 cup sugar?
Brizn
If you would have wrote that you used 1/2 the sugar in the ingredients or directions I did read your notes until after and it needs more sugar taste very bland
Lorraine
I'm excited to make this! Like Gina, I'm going to substitute pumpkin pie spice for your homemade blend. How much pumpkin pie spice should I use?
DrDan
I have not done this with pumpkin pie spice but the total amount of spice is 2 teaspoon so 1 1/2 to 2 teaspoon seems reasonable.
DrDan
Gina
Yumm, this looks amazing! I'll have to pick up some pumpkin and try this I think. Will be substituting "pumpkin pie spice" for your homemade blend simply because it's what I already have and nutmeg seems to be crazy expensive here on its own. Thanks for the wonderfully simple recipe!