This Easy Pumpkin Bread is your new Go To Fave!
Get ready to elevate your pumpkin bread game and become the go-to pumpkin bread expert among your friends! This Easy Pumpkin Bread is moist, delicious, and packed with fall flavors!
Are you tired of sinking your teeth into dry, lackluster pumpkin bread that barely resembles the moist and delectable treat you crave? Well, prepare yourself, because today is the day your pumpkin bread game transforms forever. This easy pumpkin bread is not only delicious and packed with flavor, but it’s moist and oh so easy to make.
Imagine slicing into a loaf of pumpkin bread, the warm aroma wafting through your kitchen, as your knife glides effortlessly through its tender crumb. Each bite is a harmonious blend of flavors, with just the right amount of sweetness and a hint of autumnal spices that dance delicately on your taste buds. Sounds divine, doesn’t it?
I struggle with baked goods in my house. I want to make them but know that if I don’t eat them all they will go to waste. Unless I can bake and take. Then the office benefits from my desire to make a recipe like this easy pumpkin bread or this pumpkin banana bread. He finds all baked goods dry if they’re not eaten on the day they’re made. Yes this includes professional cakes and breads. I mean, to an extent I get it, but just warm it up and add some butter. Problem solved!
What’s the difference between pumpkin puree and pumpkin pie filling?
Both may seem similar at first glance, but there are key differences that can greatly impact the outcome of your easy pumpkin bread. Pumpkin puree is just that; pureed pumpkin. There’s nothing added to it but maybe some additives that make it last longer or make it more shelf stable. I haven’t actually read the ingredients on a can of pumpkin puree. It might just be pumpkin and water. I really don’t know.
Pumpkin puree has a natural sweetness and vibrant orange color. It’s perfect for baked goods like 2 ingredient pumpkin bread recipe, or make some pumpkin gnocchi with it, maybe some pumpkin pierogies. It’s really good in pumpkin chili. Yes. I said chili! You’d be surprised how the flavor of pumpkin really enhances a typical bowl of chili. There’s so much you can do with pumpkin puree. And the best part is it’s available year round! You don’t have to wait for pumpkin season to make these delicious recipes.
Pumpkin pie filling, on the other hand, is a prepared mixture that typically includes pumpkin puree along with other ingredients such as sugar, spices (like cinnamon, nutmeg, and cloves), and sometimes even corn syrup or added sweeteners. This product saves time and simplifies the baking process, as you don’t have to worry about measuring and combining individual ingredients. However, you don’t want to confuse the two. Can you imaging grabbing a can of this instead of puree to make your gnocchi? Maybe if you’re making dessert gnocchi.
What spices do you use in pumpkin bread?
When it comes to baking pumpkin bread, the choice of spices can make all the difference in creating a truly memorable and irresistible treat. The warm, aromatic flavors that infuse the bread not only complement the natural sweetness of the pumpkin but also bring a sense of comfort and coziness to every bite. Think beyond the typical pumpkin pie spice. I feel like it’s overused in all think pumpkin spice! Why not try an apple spice or a gingerbread spice!
I’m working on my own gingerbread spice blend and I plan on sharing in the near future. It has cinnamon with it’s warm and sweet flavors in it, but also a wealth of other spices that just taste amazing in all things holiday spice! Cinnamon and ginger share the stage in this spice mix. Ginger adds a warmth to the spice mix and adds complexity to all baked goods that tastes amazing.
This spice blend has cloves which adds a very aromatic flavor to the party. So, I use them sparingly along with allspice. I think both can easily overpower a spice blend if you’re not careful. And can hide the subtle flavor of cardamom and mace. Mace being the outer casing of the nutmeg has it’s own unique flavors.
Finally, there’s two savory spices in there. Black pepper add a little heat and coriander adds a subtle earthiness that most taste but don’t realize. So, go beyond the pumpkin spice blend in your pantry and make your own blend of spices for this bread. If you don’t have gingerbread spice mix you can try the combination of spices in this pumpkin spice loaf.
How do you make easy pumpkin bread?
First, make sure all of your ingredients are at room temperature. Yes, this includes the eggs. If you add cold eggs to the warm butter and sugar mixture it will harden the butter and it won’t play nice with the all the other ingredients in this bread. So, take them out at least 30 minutes before you plan on making this bread.
This bread uses olive oil instead of butter. I find that using oil in baked breads like this makes for a moister bread. And it’s easier to whip up whenever you want because you don’t have to wait for butter to come to room temperature. But if you want to use butter, go right ahead! It’s your bread.
Do not overmix it. Please just stir until most of the flour is wet. So, very few dry spots of flour but not overmixed so there’s no lumps. Let the dough rest on the counter for about 5 minutes. Time enough for the oven to heat up and you to prepare two small loaf pans. I opted for two smaller pans or if you have a large loaf pan you can use that instead.
How do customize this easy pumpkin bread?
I did not put any mix-ins in this bread, but that shouldn’t stop you from stirring in some extra flavor in this bread. Like spices. My gingerbread spice is robust, but if you like more cinnamon flavored breads, then increase the cinnamon by a teaspoon or so. Or more cardamom for a chai style pumpkin bread. Try adding more nutmeg for a European spin on this pumpkin bread. Or vegetables like this chocolate drizzled pumpkin zucchini bread.
Adding some crunch would be great! I’m thinking some sweet and maple flavored pecans would be delicious. Or some pistachios or hearty walnuts. Go for a fun toasted pine nut for a different flavor and texture. How about some pepitas? That would be delicious inside and on top of this pumpkin bread. Or a sweet glaze on top like this glazed pumpkin-spice bread.
The only fruit that comes to mind for me is dried cranberries, but raisins or currents would be perfect, too. Maybe some chopped dried apricots or even some chocolate chips! Oh that would be delicious! Milk, dark, or even white chocolate would be yummy. Or those caramel bits. Oh yeah baby! That sounds so good, doesn’t it?

Easy Pumpkin Bread
Get ready to elevate your pumpkin bread game and become the go-to pumpkin bread expert among your friends! This Easy Pumpkin Bread is moist, delicious, and packed with fall flavors!
Ingredients
- 2 cups flour
- 1 teapsoon baking powder
- 1/2 teapsoon baking soda
- 1 1/2 teaspoons gingerbread spice mix
- 1 1/2 teaspoons cinnamon
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup olive oil
- 15 ounces pumpkin puree
- 2 large room temperature eggs
- 2 tablespoons turbinado sugar
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350 F.
- Combine the flour with the baking powder, baking soda, gingerbread spice, and ground cinnamon in a mixing bowl and stir with a whisk. Set aside.
Place the sugar, brown sugar, and olive oil in large mixing bowl and beat with a hand mixture until the sugars combine with the oil. Stir in the pumpkin and vanilla extract. Then add the eggs one at a time stirring after adding each one. - Pour the flour mixture into the pumpkin mixture. Stir the mixture until no large clumps of flour remain. Do not over stir the mixture or it will not be light and airy. Let the mixture sit on the counter for 5 minutes.
- Prepare 2 small loaf pans or one large loaf pan and pour the batter into the pan(s). Sprinkle the turbinado sugar and pecan pieces on top of the batter for added crunch and flavor.
- Bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out mostly clean. You don’t want it to be completely clean because the bread will continue to cook in the pan.
- Remove the loaves from the oven and cool in the pan 5 minutes before removing from the pan and allowing to cool completely. Or slice and slather with butter immediately if you can’t wait for it to cool.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 224Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 23mgSodium 83mgCarbohydrates 34gFiber 1gSugar 21gProtein 3g
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing over 30 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Copycat City BBQ Pumpkin Pudding from Palatable Pastime
- Easy Pumpkin Bread from A Kitchen Hoor’s Adventures
- Frozen Pumpkin Yogurt from Cindy’s Recipes and Writings
- Pumpkin Pie Crisp with Streusel Topping from Blogghetti
- Pumpkin Spice Latte Tiramisu from The Spiffy Cookie
Pumpkin bread is one of my favorites and I don’t make it nearly enough in the Fall.
This one vanished at work so I think it was pretty delicious. LOL
This bread looks so good! I’m loving the fall flavor!
Thank you!