When you think of cozy autumn smells, cinnamon and pumpkin probably come to mind. This Easy Pumpkin Bread captures that warm, comforting feeling in a loaf that’s simple enough for a busy afternoon or a holiday brunch. You’ll get a moist, tender loaf every time—with minimal fuss, one bowl, and options for fun variations. In this article, I’ll walk you through everything: what you need, tips and tricks, variations, FAQs, serving ideas, and more.
By the end, you’ll feel confident baking your own Easy Pumpkin Bread that rivals anything from a bakery.
Jump to
- Why This Is the Best Easy Pumpkin Bread
- Ingredients for Easy Pumpkin Bread
- How to Make Easy Pumpkin Bread: Step by Step
- Tips to Nail Your Easy Pumpkin Bread Every Time
- Variations on Easy Pumpkin Bread (Fun Twists to Try)
- Storage, Freezing & Make-Ahead Options for Easy Pumpkin Bread
- Serving Ideas & Pairings for Easy Pumpkin Bread
- Related recipes
- FAQs
- Final thoughts
Why This Is the Best Easy Pumpkin Bread
- One-bowl simplicity: No need for a stand mixer or dozens of dishes.
- Moist and tender crumb: Balanced sugar, oil, and pumpkin create a rich texture.
- Flexible & forgiving: Easy to add nuts, chocolate chips, or swirl cream cheese.
- Great lifespan & freezer friendly: Stays good for days and freezes well.
- Crowd pleaser: Works for brunch, snacks, or dessert—lovely for fall, holidays, and beyond.
The phrase “Easy Pumpkin Bread” isn’t just clickbait. It truly delivers on ease and flavor.
Ingredients for Easy Pumpkin Bread
Here’s the ingredient list for the Easy Pumpkin Bread plus some notes so you know what to watch out for.
Ingredients
- 1¾ cups all-purpose flour
- 1 tablespoon pumpkin spice (or blend your own)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pure pumpkin puree (not pie filling)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable (neutral) oil
- 1 tablespoon vanilla extract
Ingredient Notes & “Why It Works”
- Flour measurement matters — fluff the flour, then spoon into the measuring cup and level off. Don’t dip, which may pack too much.
- Pumpkin puree vs pie filling — you need pure pumpkin. Pie filling contains sugar and spices that throw off your balance.
- Sugar combo — granulated sugar lifts the batter; brown sugar adds moisture and a bit of depth.
- Oil (or melted butter) — oil yields a softer crumb at room temperature. If you choose butter, melt it first and let it cool.
- Pumpkin spice — if you don’t have a blend, make your own: e.g. 4 tsp cinnamon + 2 tsp ginger + 1 tsp cloves + ½ tsp nutmeg + ½ tsp allspice.
- Baking soda only — you don’t need baking powder because pumpkin’s acidity (and the sugar) reacts with soda for leavening.
How to Make Easy Pumpkin Bread: Step by Step
Preheat & Prep Pan
Preheat your oven to 375 °F (190 °C). Grease a 9×5 loaf pan and line it with parchment paper, leaving a 1-2 inch overhang so you can lift the loaf out nicely after baking.
Combine Dry Ingredients
In a medium bowl, whisk together:
- 1¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
Set aside.
Mix Wet Ingredients
In a large bowl, whisk:
- 1 (15 oz) can pure pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 eggs
- ½ cup oil
- 1 tablespoon vanilla
Mix until smooth and well combined.
Incorporate Dry Into Wet
Add the dry ingredients to the wet mixture gradually. Stir gently, just until you see no large flour patches. Don’t overmix; it’s fine if the batter has a few lumps. Overmixing develops gluten and can lead to a tough loaf.
Transfer to Pan & Bake
- Pour batter into your prepared loaf pan, smoothing the top.
- Bake for 50 to 55 minutes, but check at 45 minutes.
- At about 30 minutes, if the top is browning too much, loosely tent a sheet of aluminum foil over the loaf.
- Insert a toothpick into the center near the end—if it comes out clean or with a few moist crumbs, it’s done.
Cool Before Slicing
Let the loaf cool in the pan for about 10 minutes, then use the parchment overhang to lift it out and let it cool the rest of the way (another ~10 minutes or more) before slicing. Letting it rest helps the interior set cleanly.
Tips to Nail Your Easy Pumpkin Bread Every Time
- Don’t overmix — stop when lumps disappear.
- Tent with foil mid-bake if the top is getting too dark.
- Use room-temperature eggs, oil, and vanilla so everything blends smoothly.
- If your kitchen is humid or your batter seems very loose, reduce oil slightly by 1–2 tablespoons.
- If using homemade pumpkin puree, make sure to drain or blot extra moisture.
- Rotate the loaf pan mid-bake for more even browning if your oven is less reliable.
Variations on Easy Pumpkin Bread (Fun Twists to Try)
- Chocolate chip pumpkin bread: fold in ½ cup chocolate chips.
- Nutty pumpkin bread: stir in ½ cup chopped walnuts or pecans.
- Pepita topping: sprinkle pumpkin seeds on top before baking.
- Dried fruit version: add ¼–⅓ cup dried cranberries or raisins.
- Cream cheese swirl: mix 4 oz softened cream cheese + 2 tbsp sugar + 1 egg, swirl into half your batter.
- Muffins version: pour batter into a muffin tin (lined) and bake ~18 minutes at same temp.
Each variation still qualifies as a version of Easy Pumpkin Bread, and adding those can help boost your content relevance with synonyms and longtail variants.
Storage, Freezing & Make-Ahead Options for Easy Pumpkin Bread
Storage
After the loaf has fully cooled, wrap it tightly in plastic wrap or foil, then place in an airtight container. At room temperature, it should stay fresh for ~4 days. You can also keep it in the fridge for up to a week.
Freezing
You can freeze the whole loaf or slice portions:
- Wrap tightly in plastic wrap and then foil.
- Freeze up to 3 months.
- To thaw, transfer to fridge 24 hours in advance, or thaw at room temperature for a few hours.
Make Ahead
You can mix the batter ahead of time (same day or night before) and keep it refrigerated. When ready to bake, let it warm a little, then bake—add maybe 5 extra minutes to baking time, as the batter will be cooler.
Serving Ideas & Pairings for Easy Pumpkin Bread
Include it in a breakfast spread with scrambled eggs, fruit, and granola.
Serve warm — slice and reheat briefly (10–15 seconds) in the microwave for that just-baked feel.
Spread with butter, honey butter, or cream cheese.
Toasting lightly gives a nice contrast of crisp exterior + soft interior.
Serve alongside coffee, tea, or spiced lattes.
For a lighter finish, top with a dollop of Greek yogurt + a sprinkle of nuts.
Related recipes
- For more hearty and nutritious recipes, check out Crescent Roll Breakfast Recipes.
- Looking for more fall-inspired dishes? Try Pumpkin Magic Custard Cake.
- For a delicious side dish to pair with this meatloaf, try Roasted Sweet Potato Recipes.
FAQs
Yes—cook and puree the pumpkin, then drain excess liquid (or blot with paper towel). Too much moisture = gummy loaf.
The acidity in pumpkin + sugar helps activate baking soda. Baking powder would risk over-rising or off flavor.
Pumpkin loaves are dense and center bakes slower. Tent with foil early, and give it a few extra minutes. Test with toothpick.
Yes. Use a gluten-free flour blend that supports baking, and replace eggs with flax or applesauce (adjust moisture). Baking time may vary; test early.
In the original base recipe, one slice has ~412 kcal, ~64 g carbs, ~15 g fat, ~5 g protein, and ~40 g sugar. (According to data from the source recipe)
Yes — same batter, pour into lined muffin tin, bake ~18 minutes.
Easy Pumpkin Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices) 1x
Description
This Easy Pumpkin Bread is the ultimate cozy fall treat—soft, moist, and warmly spiced. One bowl, simple steps, and endless variations make it a must-bake again and again.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pure pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease and line a 9×5 loaf pan with parchment, leaving overhang.
- In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Gradually stir dry ingredients into wet mixture just until combined. Do not overmix.
- Pour batter into prepared pan and smooth top.
- Bake for 50–55 minutes, checking at 45. Tent with foil if browning too fast.
- To test doneness, insert toothpick in center—it should come out clean or with moist crumbs.
- Cool in pan 10 minutes, then lift out using parchment. Let cool before slicing.
Notes
Try adding chocolate chips, chopped nuts, or swirl in cream cheese for a variation. Freezes beautifully and makes an excellent make-ahead holiday bake.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 40g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Final thoughts
This Easy Pumpkin Bread hits all the marks: simple, moist, customizable, and perfect for fall or any cozy moment. With one bowl and accessible ingredients, anyone can bake it and see success. Use the tips above, try a variation or two, and don’t hesitate to adapt sugar or add-ins to suit your tastes.
Just remember: the keyphrase Easy Pumpkin Bread is your anchor. Use it in intro, headings, variations, and throughout. Once you bake this loaf yourself and slice it warm, you’ll understand why it deserves that name.
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