Dessert

Easy Pumpkin Bread Recipe

Byanna orden December 12, 2025December 12, 2025

Introduction

This easy pumpkin bread is a moist and flavorful treat perfect for fall or any time you crave a comforting baked good. With warm spices and simple ingredients, it’s a delightful snack or breakfast companion that’s sure to please.

The image shows four thick slices of golden brown cake with a slightly rough texture, stacked in a row leaning slightly to the right. The outer edges are a darker, crisp brown with a crumbly look, while the inner parts are a warm, smooth golden color with tiny holes visible across the surface. The slices rest on a piece of light brown parchment paper that lies on a white marbled surface, giving a cozy and simple feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
Step 2: In a bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
Step 3: In another bowl, mix pumpkin purée, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Step 4: Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
Step 5: Pour batter into prepared pan, smoothing the top evenly.
Step 6: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

For extra texture, fold in 1/2 cup chopped nuts or chocolate chips before baking.
Use pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves for a homemade spice blend.
Make mini muffins by dividing the batter into a muffin tin; reduce baking time to about 20 minutes.

Storage

Store pumpkin bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen bread overnight and warm slices briefly in the oven or microwave before serving.

How to Serve

The image shows three thick slices of moist pumpkin bread placed closely together on a white marbled surface. Each slice has a golden brown crust with a slightly darker edge and a soft, light orange-brown interior that looks dense yet crumbly. The texture inside shows small, even air holes scattered throughout the bread. In the blurred background, a round orange pumpkin is partially visible, adding an autumn feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Be sure it is well drained to avoid excess moisture in the batter.

What makes pumpkin bread moist?

The combination of vegetable oil and pumpkin purée contributes to a tender, moist texture, while not overmixing the batter helps keep it light and soft.