Easy Pumpkin Bread Recipe

Starbucks ain’t getting my money for this yummy pumpkin bread! The aroma of pumpkin spices wafting from the oven signals autumn has arrived. Indulge in fall flavors with our easy pumpkin bread recipe ready in just over an hour. With a moist, tender crumb and hints of cinnamon and nutmeg, this hearty quick bread is sure to be a new family favorite. Drizzle slices with cream cheese icing for extra decadence, or enjoy a piece simply toasted with milk. Let this scrumptious, sliceable taste of the season warm your home and delight your guests. This simple pumpkin bread is the perfect way to celebrate the fall season with every bite!

easy pumpkin bread
easy pumpkin bread
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Important Tips for This Recipe

  1. Pumpkin bread is a very moist bread. It is possible for some days and sometimes, it takes longer than usual for the bread to be completely done even after an hour, especially when you decide to bake it in a big loaf pan. Therefore, to prevent the crust from burning before the brad is done, loosely cover the pan with the tin foil. The foil will neither trap too much of the moisture, nor will it retain heat. Hence, it slows the crust from browning too quickly.
  2. If you have some pumpkin seeds to go on the top of the loaf, I suggest the same trick which is adding it after half way through the bake and then cover with the tin foil.
  3. You can turn this batter into a pumpkin muffin by baking them at 350 degrees Fahrenheit for about 20 – 25 minutes or in the microwave for 90 seconds.
  4. This recipe makes 2 large loaves or 3 medium or 5 small loaves. You can tell with the bread is done by inserting a toothpick in the center of the loaf. If the toothpick comes out clean, it is done.
  5. Spray the baking pan or grease it with butter then line the pan with the parchment paper helps you to pull the bread out of the pan easily. You can spray the parchment paper too if you want for the peace of mind.
  6. If using coconut oil in this recipe, you must make sure to melt then let the oil cool down before using. This is to prevent the oil from cooking the eggs while mixing the batter. Moreover, the eggs also have to be at the room temperature. Using cold eggs will cause the coconut oil to solidify creating a lot of lumps in your batter. For this reason, I decided to use avocado oil, but you can use any vegetable oil in this recipe!
easy pumpkin bread

Easy Pumpkin Bread Recipe

Mary Thatcher
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 serving
Calories 344 kcal


  • bread pan Standard Size, 9.5 x 5 inch
  • 1 mixing bowl



Make the batter.
  • Whisk eggs, sugar, salt, and vegetable oil together until well combined. If possible, take a few more minutes here so that some of the sugar dissolves creating a smooth batter.
  • Add the pumpkin puree and whisk until combined.
  • Add flour to the batter (even better if you sift it before using.)
  • Mix the baking soda and pumpkin spice (or 1 tsp cinnamon and 1 tsp nutmeg) together then add to the batter. Fold the dry ingredients to the wet ingredients.
Baking, cooling, and slicing
  • Line the pan with parchment paper.
    Grease the pan with oil or butter. Then line the baking pan (s) with parchment paper to make it easy to take the bread out. If you don't have the parchment paper, it will take longer time to let the bread sit in the pan after baking at least 30 minutes before you can try to take it out of the pan. Spray or grease some oil on the parchment paper as well for your peace of mind. I don't always do that as I already grease the pan but sometimes, you may feel like you need to do that still when using an older pan.
  • Fill the pan about ¾ full and bake at 350 degrees Fahrenheit for 50 – 60 minutes or until the center is set. (Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.)
  • Optionally, after 30 minutes of baking, sprinkle some pumpkin seeds on the top of the bread then loosely cover the bread pan with tin foil to prevent the crust and the seeds from becoming brown and hard too early.
  • Once the bread is done, take it out of the oven and let it sit in the pan for about 10 – 15 minutes. Then lift the parchment paper and the bread up. Slide the bread on the cooling rack for another 10 minutes before slicing.
  • Easy Pumpkin Bread
    This recipe make 2 standard loaves, 3 medium loaves, or 5 small loaves so make sure to enjoy and share with families and friends!



Ingredients Mix together: 2c pumpkin 1c vegetable oil 4 eggs Then add: 2 1/2c flour 2 1/2c sugar 2tsp baking soda 1 1/2tsp salt 1tsp cinnamon 1 tsp nutmeg (Or use 2 tsp pumpkin spice instead of the cinnamon and nutmeg) Grease pans (2 large or 3 medium or 5 small loaves) and fill pans about 3/4 full. Bake 350 for 50-60min. Done when toothpick comes out clean. Get the full printable recipes with the measurements conversion and other tips @ https://stickyricethaikitchen.com/easy-pumpkin-bread-recipe/ #pumpkinbread#punpkinseason#autumn#easyrecipe#tiktokfood#simplerecipe#cocina#bakingrecipe#diy#homemadebread#homemadefood#autumnfood

♬ Pumpkin – Fred Paci & Nobel


Serving: 1slicedCalories: 344kcalCarbohydrates: 49gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 373mgPotassium: 110mgFiber: 2gSugar: 32gVitamin A: 4826IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Keyword bread, pastry, pumpkin bread
Tried this recipe?Let us know how it was!

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