Easy Pumpkin Bread Recipe

This is the easiest pumpkin bread recipe! A pumpkin bread recipe that has pantry staples as ingredients, and uses a whole can of pumpkin has to be easy and delicious! This pumpkin bread will fill your house with the scents and flavors of fall!

I love a good pumpkin recipe. As soon as we move into the fall months, I am fully stocked on cans of pumpkin and ready to make all the fall things!

Easy Pumpkin Bread is always on my baking list-and for good reason!

• It’s super easy to make-putting it together only takes 10 minutes.
• This pumpkin bread recipe uses a whole can of pumpkin-I never know what to do with the last little bit of pumpkin if a recipe does not use the whole can.
• Pantry staples-flour, sugar, eggs, baking soda, oil, etc-are the base of this recipe.

This insanely delicious Pumpkin Bread Recipe is perfect for breakfast or with a cup of your favorite tea for an afternoon treat. Are you ready to make some easy Pumpkin Bread for your family?

Pumpkin Bread Ingredients

• 1 3/4 cups all purpose flour
• 1 Tablespoon pumpkin pie spice {you can use cinnamon if you do not have pumpkin pie spice}
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 {15 oz} can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 Tablespoon vanilla extract

How to Make Pumpkin Bread

First, preheat the oven to 375 degrees. Spray a loaf pan with non stick spray, and set it aside.

In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Whisk these together, and set aside.

In a larger bowl, add the puree, both sugars, eggs, vanilla, and oil. Combine these until they are smooth-you may want to use a mixer on low speed, but you do not HAVE to. Next, slowly add your flour mixture to the wet ingredients. Whisk or mix on low until combined and there are no lumps of flour.

Pour the batter into the prepared 9×5 loaf pan. Smooth the top with a spatula. Bake for 55-60 minutes. Around 35 minutes, cover the top loosely with foil so it does not burn as it continues to bake. Make sure a toothpick inserted comes out clean-this is a very dense batter, so it will take awhile to bake.

Allow to cool for 10 minutes after baking. Gently remove from the pan to a wire rack to finish cooling.

Tips for Great Pumpkin Bread

For this recipe, you can use a stand mixer on low. This may help get the flour lumps out if whisking isn’t working, just make sure you don’t over mix it.

Lining the loaf pan with parchment paper in addition to greasing it will make it SUPER easy to remove.

Let the pumpkin bread cool completely before you store it. You can freeze this after it is completely cool by wrapping it in plastic wrap then in foil to freeze.

This recipe will work for muffins. Divide it amongst a standard muffin tin and bake it for 20 minutes.

More Easy Pumpkin Recipes

• Pumpkin Zucchini Muffins
• Easy Pumpkin Honey Beer Bread
• Pumpkin Bundt Cake
• Sugar Topped Pumpkin Muffins