Easy Pumpkin Bread
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National Pumpkin Day is coming up this Monday, and I couldn’t resist turning it into a little celebration of all things pumpkin. To count down to the big day, I’ll be sharing a new pumpkin recipe each day leading up to it—because if there’s ever a time to indulge in cozy, spiced pumpkin treats, it’s now. And what better way to kick things off than with a classic, no-fuss recipe: easy pumpkin bread.
Every year, I love dedicating a week to pumpkin recipes. It’s such a versatile seasonal flavor—warm, comforting, and perfect for fall baking. Funny enough, I’ve never been a big fan of pumpkin pie, but give me pumpkin in just about any other form—muffins, cookies, cakes, or breads—and I’m all in. There’s just something about the way pumpkin pairs with cinnamon and spice that makes the whole kitchen smell like autumn.
To start this week’s lineup, I’m keeping things simple with a one-bowl pumpkin bread recipe. Over the years, I’ve shared plenty of variations—pumpkin bread with chocolate chips, swirled with Nutella, or studded with cranberries—but sometimes, you just need the basics. This recipe is exactly that: a moist, tender loaf that lets the pumpkin flavor shine all on its own.
The beauty of quick breads like this is that they’re practically foolproof. No fancy techniques, no complicated steps—just mix, bake, and enjoy. It’s the kind of recipe anyone can make with confidence, and it turns out delicious every single time. My favorite way to enjoy it? A thick slice, still slightly warm, with a generous smear of butter melting into the top. Pure fall comfort in every bite.
Ingredients for Easy Pumpkin Bread Recipe
- BUTTER
- PUMPKIN PUREE
- LARGE EGGS
- BROWN SUGAR
- CINNAMON
- VANILLA EXTRACT
- BAKING SODA
- ALL-PURPOSE FLOUR (YOU CAN USE WHEAT FLOUR)
Instructions for Easy Pumpkin Quick Bread Recipe
Prepare the oven and pan – Preheat your oven to 350°F (175°C). Grease a standard bread pan (9×5-inch) or, if you prefer, two smaller loaf pans for mini loaves.
Mix the wet ingredients – In a large mixing bowl, beat together the softened butter, pumpkin purĂ©e, eggs, and brown sugar until smooth and well blended.
Add the dry ingredients – Stir in the remaining ingredients (flour, baking soda, baking powder, salt, and spices) and mix gently until just combined. Be careful not to overmix—this helps keep the bread tender.
Bake the bread – Pour the batter evenly into the prepared pan(s). Bake for about 35 minutes for a standard loaf, or 25 minutes if using smaller pans. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and serve. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy plain, or spread with butter for an extra treat. Yield: 1 standard loaf (or 2 smaller loaves).
Frequently Asked Questions
Can I make this pumpkin bread ahead of time?
Yes! Pumpkin bread actually tastes even better the next day as the flavors deepen. Bake it, let it cool completely, then wrap tightly in plastic wrap or foil. It will stay moist and delicious for up to 3 days at room temperature or 5 days in the fridge.
Can I freeze pumpkin bread for longer storage?
Absolutely. Wrap the cooled loaf tightly in plastic wrap and then in foil, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
What kind of pumpkin should I use?
Canned pumpkin purée works best for consistent results. If you’d like to use fresh pumpkin, roast and puree it until smooth, then drain off any excess liquid so the batter doesn’t become too wet.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Stir in about 1 cup of chocolate chips, chopped pecans, walnuts, or dried cranberries for extra flavor and texture.
How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready. If it comes out with wet batter, bake for a few more minutes and test again.
Can I make this recipe into pumpkin muffins instead of a loaf?
Yes! Divide the batter into a greased or lined muffin tin and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
What’s the best way to serve pumpkin bread?
It’s delicious on its own, but I love it slightly warm with a pat of butter or cream cheese spread on top. It also pairs beautifully with a cup of hot cider.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin French Toast with Whipped Pumpkin Butter
- Easy Pumpkin Cookies or Muffins
- The Best Pumpkin Chocolate Chip Bread
- Cranberry Pumpkin Bread
Easy Pumpkin Bread
Real Mom Kitchen
Equipment
Ingredients
- ½ cup butter melted
- 1 cup pumpkin puree
- 2 eggs
- â…” cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking soda
- 1 ½ cups flour you can even us whole wheat flour here
Instructions
- Preheat oven to 350 degrees and grease a regular loaf pan (or you can use 2 smaller loaf pans)
- In a large bowl, beat together the butter, pumpkin, eggs, and brown sugar until blended.
- Add in the remaining ingredients and mix just until combined.
- Pour batter into the prepared loaf pan. Bake at 350 degrees for 35 (25 for smaller loaves) minutes, until a toothpick inserted in the center comes out clean. Makes 1 loaf.
Nutrition
Recipe adapted from the Lean Green Bean.
