Easy Pumpkin Bread Recipe (2024)

Published: Oct 8, 2023 by Muna · This post may contain affiliate links ·

Don’t miss this easy pumpkin bread recipe! This quick bread is full of flavor and is moist with tender crumbs. The ingredients are a few and come together in no time. This recipe is packed with flavor from the pumpkin and the spice. It’s quick and delicious, and I promise you’ll enjoy every slice.

Not all recipes come out perfect the first time, but this version is perfection. It’s the Fall season, and we all crave warm spices, pumpkin, and sweet potatoes.

You can try my Pumpkin flan recipe. Another dessert popular this fall is Pumpkin pie, but hands down, my Pumpkin crumb cake is the best cake you might taste this fall.

❤️ WHY YOU’LL LOVE THIS RECIPE

Straightforward recipe - You don't need a stand mixed or a hand mixer.

Tastes great - This pumpkin bread has all the earthy and warm fall spices.

Available ingredients - Every ingredient is available in the stores.

Many amazing ways to serve it.

🍞INGREDIENTS

Pumpkin Puree – Use canned pumpkin puree (not pumpkin pie filling). I have used canned and freshly made pumpkin puree and couldn’t find any difference in taste.

All-purpose flour – Do not go for cake flour here; you need all-purpose flour for this recipe. The pumpkin puree adds a lot of moisture to the pumpkin bread, which might turn the bread made of cake flour into soggy bread.

Pumpkin spice – I made my pumpkin pie spice mix, and it was a hit. You can also use your favorite pumpkin spice mix.

Sugar – You might get tempted to use brown sugar, but I won’t suggest it. Brown sugar has moisture, and this cake is already moist because of the pumpkin puree. Go for fine white sugar.

Butter and cooking oil – I have used butter and oil to add flavor and moisture to the bread. The butter will add richness and taste, and the oil will allow me to refrigerate the pumpkin bread without fearing it going dry.

🔪INSTRUCTIONS

Sifting the dry ingredients. Sift the flour with the dry ingredients except for the sugar.

Coat the raisins. To prevent the raisins from sinking, coat them with a teaspoon of flour and keep them aside.

Beating the wet ingredients. In a large bowl, add the wet ingredients plus the sugar and beat well until combined.

Mix both dry and wet ingredients. Add the dry ingredients to the wet and mix gently for a few seconds; overmixing will make pumpkin bread sink in the oven. Add the coated raisins and fold them gently.

Pour and bake. Pour the pumpkin bread mixture into a loaf pan already greased or lined with parchment paper. Sprinkle a few raisins on top and bake for 50 to 55 minutes or until a skewer inserted in the middle of the bread comes out clean.

👩🏽‍🍳PRO TIPS

• If you are making pumpkin puree at home, pour the pureed pumpkin into a cheesecloth to remove the extra moisture after the cooking and pureeing process. This step is important for homemade pumpkin puree. You don’t have to do this for canned pumpkins.
• Do not overmix the batter; I suggest using a spatula when mixing the wet with dry ingredients.
• Preheat the oven for 30 minutes before using it.
• Some like to have plump raisins in their pumpkin bread. If you are one of them, soak the raisins in orange juice or warm water for 15 minutes and strain it before coating it with flour.

📋VARIATIONS

Add chocolate chips - Replace the raisins with semi-sweet chocolate chips.

Toasted pecans - A great addition to pumpkin bread is toasted and chopped pecans, add some to the batter.

Dry fruits - You can add dry fruits to the batter.

🍽️HOW TO SERVE

I like to spread Nutella on my slice, but it tastes excellent with unsalted butter, cream cheese, or jam. You can also serve the pumpkin bread slice with chilled milk or coffee.

If you want to go wild, warm a slice in the microwave and top it with a scoop of ice cream!

💬 FREQUENTLY ASKED QUESTIONS

🌡️STORING

Pumpkin bread stores well in the fridge for up to 4 days. To refrigerate it, wrap the bread tightly with plastic wrap, place it in a Ziplock bag or airtight container, and refrigerate.

To freeze, cut the bread into slices. Wrap each slice with plastic wrap and then with aluminum foil. Place the wrapped slices in a Ziplock bag or airtight container, it can keep for up to two months. To thaw, place as many slices as you wish to thaw in the fridge overnight or over the kitchen counter while it is still in its wrap.

📣MORE FALL RECIPES YOU'LL LIKE

⭐PLEASE RATE AND REVIEW

If you have tried this recipe and liked it, please give it a5-star ratingandleave a commentbelow with your experience!

📖 Recipe