Favorite Easy Pumpkin Bread
This post may contain affiliate links. Please read our disclosure policy.
It’s Pumpkin Bread time when the fall leaves begin to turn. Or even before! Filled with warm spices of the fall season, like cinnamon, ginger, and cloves, this pumpkin bread is moist, tender, and perfect!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
What to Love About This Pumpkin Bread
Its liberally spiced, dense, cake-like texture makes every slice delectable, like autumn in every bite.
We bake pumpkin bread because pumpkin embodies everything we love about the fall season, cable-knit sweaters, warm spicy apple drinks, beautiful leaves, cool air… and festive celebrations.
Whether it’s pie, muffins, bars… or bread, the warmly spiced flavors of fall are a perfect accompaniment for pumpkin.
Pumpkin Bread Ingredients
You will find ingredient measurements in the recipe card below.
- Canned pure pumpkin (be sure it’s not pumpkin pie mix)
- All-purpose flour
- Sugar: Both granulated sugar and brown sugar
- Seasonings: Ground cinnamon, cloves, ginger, and salt
- Leavening: Baking powder and baking soda
- Butter: softened to room temperature
- Cooking oil
- Large eggs
How to Make Pumpkin Bread
The full step-by-step instructions are in the recipe card below, but this will give you a quick overview of how easy this fall bread is to make!
Begin by preheating the oven to 350F and generously greasing two 8 by 4-inch loaf pans.
- Whisk dry ingredients together.
- For the wet ingredients; beat the butter and sugar until just blended. Add eggs one at a time, and continue beating until the mixture is light and fluffy. Add the pumpkin and mix well. Then stir in the dry ingredients.
- Transfer the batter to the prepared loaf pans. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let the cool in the pan for 10 minutes.
What People Say About Pumpkin Bread
If you love pumpkin… you’re not alone. Nielsen Newswire reports:
“While pumpkin bread, pies and baked goods are flying off shelves, the pumpkin flavor is also making its way into products that are captivating consumer’s curiosity. Pumpkin-flavored dog food, oral hygiene and gum products not only exist but are selling well. With sales of $12,878,380, $1,038,879 and $970,460, respectively, pumpkin-flavored goods show no sign of slowing down,” according to Nielsen Newswire.
Pumpkin Spice and Tradition
The flavor of pumpkin spice, for me, is about tradition and warmth and of course, good taste. This bread has a long tradition at our house and is one of my family’s favorite recipes for Pumpkin Bread.
More Pumpkin Recipes
- Roasted Pumpkin Hummus
- 15 Minute Pumpkin Scones
- Pumpkin Butter
- Pumpkin Butter Chocolate Chip Cookies
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Easy Pumpkin Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup butter softened (1 stick)
- 1/4 cup cooking oil
- 2 large eggs
- 1 15- ounce can 100% pure pumpkin
Instructions
- Preheat the oven to 350 degrees F and generously grease two 8 x 4-inch loaf pans. Set aside.
- Whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and ginger in a bowl. Set aside.
- In the bowl of a stand mixer or with an electric mixer, beat the butter and sugar until just blended. Add eggs one at a time, and continue beating until the mixture is light and fluffy. Add the pumpkin and mix well. Then add the flour mixture and mix on low speed until combined.
- Transfer the batter to the prepared loaf pans. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the pumpkin bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Video
Notes
To Freeze Pumpkin Bread:
This pumpkin bread can be frozen for up to 3 months. After the bread has cooled, wrap it first securely in plastic wrap followed by a layer of foil. Thaw overnight in the refrigerator.Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This came out with a perfect texture. Love it!
The ingredient list does not have evaporated milk . However, the directions say add evaporated milk.
Thank you for that catch! I was transcribing my notes late last night — and my eyes were crossing! I’ve updated the recipe. It can be made with evaporated milk, as I’ve done a couple of times, but I prefer the texture of the oil. Again, thanks so much!
Add evaporated milk????
Yes! You could add 1/2 cup fat-free evaporated milk and decrease oil to 1/2 cup also — keep the same ratio of liquid and dry ingredients.