Pumpkin Bread

This pumpkin bread is loaded with flavor, super moist, and easy to make. You don’t even need to use a mixer.

Ingredients and Equipment:

• Large mixing bowl: This recipe will make enough batter for 2 loaves of bread, or one large bundt, so make sure to use a big enough bowl to mix everything up.
• Whisk and spatula or wooden spoon: You don’t need to use a mixer to make this recipe, just a whisk and spatula or wooden spoon, but you can also throw it into your stand mixer if you wanted.
• Parchment paper and non-stick spray: I spray my bread pans with non-stick spray (my favorite is coconut spray from Trader Joe’s), line with parchment paper, and then give it another spray. You can see in my video that the cooled bread lifts right out of the pan.
• 2 bread loaf pans or 1 large bundt pan: This recipe will make 2 loaves of bread, or one large bundt. I used my Nordic Ware 75th Anniversary Bundt Pan.
• Pumpkin pie spice: I used pre-made pumpkin pie spice, but you can make your own. If you want to make your own, use 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon of cloves.
• Vegetable oil: You typically want to use an oil instead of butter in most bread recipes, because it adds moisture into your bread. You can substitute melted coconut oil if you don’t want to use vegetable oil.
• Pumpkin puree: This recipe calls for an entire 16 oz can of pumpkin puree, which gives the bread a good pumpkin flavor, and adds moisture.
• Brown and white sugar: You’re going to use a mixture of brown and white sugar in this recipe. You can use dark or light brown sugar, depending on what you have on hand or prefer.
• Add-ins: I added dark and milk chocolate chips as well as toasted walnuts and pecans, but feel free to add or omit whatever you like or don’t like. This bread would also be yummy with toasted coconut, your favorite dried or candied fruit, or plain.
• Baking soda, baking powder, and salt
• All-purpose flour
• Vanilla extract
• Eggs

My trick to making sure that bread doesn’t stick to my pan, is to spray the pan with non-stick spray, then line one length with parchment paper, and then spray again. The bread will lift right out of the pan.

For a bundt pan, I spray with non-stick spray, sprinkle with flour, and pour excess flour out of the pan.

Pumpkin Bread

Easy homemade pumpkin bread packed with tons of flavor.

5 from 1 vote

Print Pin Rate

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin Bread

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 2 loaves

Calories: 320kcal

Equipment

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  mixing bowls
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  measuring cups and spoons
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  whisk
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  spatula or wooden spoon
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  parchment paper
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  non-stick spray
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  2 loaf pans

Ingredients

1x2x3x

• ▢ 1 cup granulated sugar
• ▢ 1 cup packed brown sugar light or dark
• ▢ 1 cup vegetable oil
• ▢ 3 large eggs room temperature
• ▢ 1 can pumpkin puree
• ▢ 1 tablespoon vanilla extract
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1 cup chocolate chips optional
• ▢ ½ cup toasted chopped nuts optional

Instructions

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  Preheat oven to 325°F.
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  Spray 2 bread loaf pans with non-stick spray, line one length with parchment paper, then spray again.
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  In a mixing bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and set aside.
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  Whisk together sugars, eggs, oil, pumpkin puree, and vanilla.
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  Add dry to wet, and mix until only a few bits of dry flour remain.
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  Fold in chocolate chips and nuts until combined.
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  Split batter between 2 bread loaf pans and bake for 40-60 minutes in center of oven, rotating halfway through. If top of bread starts to brown too much before it's done baking, cover with aluminum foil.
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  Bread is done when top is a dark golden brown and inserted toothpick comes out with only a few crumbs.
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  Allow bread to cool in pan on wire cooling rack before removing or slicing.
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  Bread will stay fresh at room temperature in an airtight container for 3-4 days, in the refrigerator for one week, or frozen for 3 months.

Video

Notes

This recipe will make 2 loaves of bread or one large bundt. If using a bundt pan, spray with non-stick spray, dust with flour, and pour out excess flour to keep bread from sticking to pan. 

Use any chocolate chips of your choice; dark, white, or milk chocolate. Or no chocolate for a plain pumpkin bread. 

Using toasted nuts adds extra flavor to baked goods. 

To freeze bread, allow to fully cool, tightly wrap in cling wrap, and freeze for up to 3 months. Defrost in refrigerator overnight. 

Nutrition

Serving: 16slices | Calories: 320kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 39mg | Sodium: 318mg | Potassium: 213mg | Fiber: 2g | Sugar: 33g | Vitamin A: 4189IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Did you make this recipe?I’d love to hear how it went! Rate & comment below!