Easy Pumpkin Bread Recipe – The Perfect Fall Treat

Now that Fall is here it is time to pull out all of my favorite pumpkin recipes, including this easy Pumpkin Bread recipe. Homemade sweet bread that is full of warm spices and pumpkin flavor.

It is the perfect treat that can be served as a snack, dessert or even for a quick on the go breakfast. Best of all, it is made with just a few common ingredients that you most likely already have in your kitchen.

Once you combine these ingredients you will have enough batter to make two loaves. This will allow you to enjoy a loaf at home and share the other loaf with a friend or family member.

However you can also freeze the other loaf to enjoy later. In fact, I like to make a double batch and freeze a loaf or two so that I have a dessert on hand whenever unexpected guests arrive.

The extra loaves have come in handy on many occasions. From tailgate parties, neighborhood gatherings on Tick or Treat night and Thanksgiving dinner, this bread is a favorite when shared among family and friends.

What is a Quick Bread?

Pumpkin bread is considered a quick bread. Quick breads, like Banana Bread and Zucchini Bread do not include yeast in the recipe like traditional bread.

Therefore they don’t require the extra time for the dough to rise before they get put in the oven to bake. Instead, both baking soda and baking powder are used in the batter to make the bread rise as it bakes.

Once the batter is prepared and poured into the loaf pans it can immediately be put into the preheated oven. Thus the term, ‘quick bread’.

Ingredients Required for Pumpkin Bread

Beyond the pantry staples of flour, sugar, salt, baking soda and baking powder that goes into making a quick bread, there are a few other essential ingredients for making this recipe.

1. Pumpkin Puree

To get the classic pumpkin flavor you will need pure pumpkin puree. You can make homemade pumpkin puree from a pie pumpkin, however most of us will opt to purchase a can from the store instead.

However it is important to note that this recipe requires pure pumpkin puree and not pumpkin pie filling. It can be easy to pick up the wrong can as they are often stocked on the shelves next to each other at the grocery.

Pumpkin puree, also known as canned pumpkin, is fresh pumpkin (or a blend of squash) that has become steamed and blended into a smooth puree. No other seasonings are added. 

On the other hand, pumpkin pie filling is a mixture of other flavorings and spices that go along with making a quick traditional pie. These two products are not interchangeable as they are each very different from one another.  

2. Pumpkin Pie Spice

Pumpkin pie spice is a popular ingredient this time of year and is easily found in your local grocery stores in the spice aisle. I purchase it every Fall and use it to make pumpkin bread, pumpkin pie, and my favorite pumpkin cookies.

However, if you don’t have pumpkin spice on hand and you don’t want to head to the grocery to pick some up, you can easily create a homemade blend of spices that you most likely already have in your pantry.

To substitute the 1 tablespoon of pumpkin pie spice that is required in this recipe combine the following ingredients:

• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves or allspice
• 1/2 teaspoon ground nutmeg

3. Unsalted Butter vs. Salted Butter

I prefer to use unsalted butter in baking recipes. Although a little bit of salt will enhance the sweetness in this pumpkin bread recipe, I prefer to add the salt to the dry mixture rather than use salted butter.

This way I can control the amount of salt added to the recipe. However if you do use salted butter, omit the salt listed in the recipe below.

How to Measure Flour

In order to get the exact amount of flour required for this pumpkin bread recipe it is important that you use the ‘fluff, spoon, and sweep’ method when measuring the flour. Flour tends to get compacted as it is stored and if you simply scoop your measuring cup in the flour you will end up with too much flour.

Too much flour in this recipe will result in dry, crumbly bread. Therefore in order to measure flour correctly start by fluffing up the flour in your bag or container.

Then use a spoon to scoop the flour in a dry measuring cup until it mounds over the top. Finally sweep the top of the measuring cup with the back edge of a butter knife.

Once you scrape across the top of the measuring cup you will have a flat, exact measurement of flour to add to your recipe.

How To Store Pumpkin Bread

It’s important that the pumpkin bread is completely cool before you store it to prevent moisture from building up inside the container. Once cool wrap it in plastic wrap and store at room temperature for up to 4 days.

However to keep it longer store it in the refrigerator for up to 7 days. You can also wrap the bread in plastic wrap and then aluminum foil and store in the freezer for up to 3 months.

Pumpkin Bread Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 15-oz can 100% pure pumpkin puree

INSTRUCTIONS

To begin, preheat the oven to 325°F. Grease two 8 x 4-inch loaf pans with butter and dust with flour or spray with non-stick baking spray. Set aside.

Next, in a medium bowl, add the flour, salt, baking soda, baking powder, and pumpkin pie spice. Whisk until well combined and set this aside.

Then, in a large mixing bowl beat the butter and sugar on medium speed until just blended. Add the eggs one at a time and beat well after each addition. Beat for 3-4 minutes or until the mixture becomes light and fluffy.

Next, add the pumpkin to the wet ingredients and mix. Then, slowly add the dry mixture and mix on low speed until then smooth well combined.

Preparing To Bake

Divide the batter between the two prepared loaf pans and smooth out the top with either a spoon or butter knife. Place the pans in the oven and bake for 65 – 75 minutes, or until a toothpick inserted into the center comes out clean.

Finally, carefully remove the pans from the oven and let the bread cool in the pan for about 10 minutes. Then carefully remove the bread from the pan and place on a wire rack to cool completely.

 Enjoy! Mary

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For other sweet pumpkin treats, try these recipes!

• Pumpkin Muffins With a Sweet Cream Cheese Filling
• Easy Pumpkin Cake With Just Two Ingredients
• Pumpkin Donut Holes