Yield: 8 slices
Pumpkin Bread Recipe
This super soft, moist pumpkin bread recipe is made with a whole can of pumpkin and is incredibly easy to make with just 10 minutes of work!
Ingredients
- 1 ¾ cups all purpose flour
- 1 tablespoon pumpkin spice, or cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling (see below)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
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Instructions
- Preheat oven to 375°F. Grease a 9x5 loaf pan and line with parchment paper (where it hangs over the edges) for easy removal. Set aside.
- In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.
- In large bowl, whisk to combine the pumpkin, granulated sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
- Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Around the 30 minute mark, lightly cover the top of the bread with foil, to make sure the top does not overly brown.
- Allow to cool for 10 minutes in the baking pan, then remove the bread from the pan by lifting up the sides of the parchment paper. Slice and serve warm, or allow bread to cool completely before storing.
Notes
Pumpkin Puree vs Pumpkin Pie Filling: Pumpkin puree is 100% pure pumpkin with no added ingredients, while pumpkin pie filling is pre-sweetened and spiced, meant for making pie without extra prep. Always use pure pumpkin puree in this recipe. If using homemade pumpkin puree, blot it gently with paper towels to remove excess moisture as too much liquid can make your bread dense or gummy.
Oil vs Butter: Oil makes this pumpkin bread extra moist because it stays liquid at room temperature, unlike butter which solidifies as it cools. This keeps the texture soft and tender even after a day or two. You can use any neutral oil like vegetable or canola oil, or coconut oil is a great alternative.
Storage: To store, first let the homemade pumpkin bread cool completely and then tightly wrap the bread in plastic wrap and then place it in an airtight container. You can then store the bread on your counter for about 4 days, or in the fridge for up to a week.
Freeze: You can freeze an entire loaf, or individual slices, for up to 3 months. Allow bread to cool completely, then wrap the entire loaf, or single slices of pumpkin bread, tightly in Saran Wrap. Place the wrapped bread in a freezer friendly ziplock bag and freeze for up to 3 months. For best results, let bread thaw in the fridge for 24 hours before serving.
Add Nuts or Chocolate Chips: I love pumpkin chocolate chip bread! You can add up to 1/2 cup of chocolate chips, chopped pecans or walnuts to the batter. Love Starbucks pumpkin loaf? Add pepitas on top of the batter to create a copycat version.
Pumpkin Muffins: Want to use this recipe to make muffins? Bake them in a standard sized muffin tin for about 18 minutes. I love to add a little cream cheese swirl on top of the batter before baking to create pumpkin cream cheese muffins!
Cream Cheese: Want to add cream cheese? I tried it and it makes a perfect base to create a gorgeous pumpkin cream cheese bread.
DIY Pumpkin Pie Spice: Combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
Video
Nutrition
Serving: 1slice, Calories: 412kcal, Carbohydrates: 64g, Protein: 5g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 308mg, Potassium: 182mg, Fiber: 2g, Sugar: 40g, Vitamin A: 8343IU, Vitamin C: 2mg, Calcium: 42mg, Iron: 2mg