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A freshly baked loaf of easy pumpkin bread on a cooling rack.

Easy Pumpkin Bread

This easy pumpkin bread recipe yields a moist and flavorful loaf, perfect for a fall treat. It's simple to make and comes together quickly with minimal effort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 250 kcal

Equipment

  • Oven
  • Loaf pan (9x5 inches)
  • Large bowl
  • Whisk
  • Medium bowl
  • Spatula or wooden spoon
  • Wooden skewer or toothpick
  • Wire rack

Ingredients
  

Dry Ingredients

  • 1 ½ cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground ginger

Wet Ingredients

  • 1 cup Canned pumpkin puree not pumpkin pie filling
  • ½ cup Vegetable oil
  • 2 Large eggs

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing and flouring it or lining with parchment paper.

Mixing

  • In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
  • In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, and eggs until the mixture is smooth.
  • Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until the flour streaks disappear, being careful not to overmix.

Baking and Cooling

  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the pumpkin bread cool in the pan for 10-15 minutes on a wire rack before removing it and transferring to the rack to cool completely before slicing.

Notes

For extra flavor, you can add a handful of chopped nuts or chocolate chips to the batter before baking. Ensure the pumpkin bread is completely cool before slicing to prevent it from crumbling and to achieve clean cuts.