Easy Pumpkin Bread Recipe
This easy Pumpkin Bread recipe makes a moist, tender loaf filled with pumpkin and warm fall spices. It comes together quickly without a mixer, making it an easy quick bread for breakfast, an afternoon snack, or dessert.
Pumpkin puree gives the bread plenty of moisture, while the spices add warmth and flavor to every slice. The loaf stays soft after cooling and is just as delicious the next day.
If you’re in the mood for more pumpkin baking, try my Pumpkin Crumb Cake, Pumpkin Pie, or creamy Pumpkin Flan.
Why You’ll Love This Pumpkin Bread
- Moist and tender – Pumpkin puree keeps the loaf soft and gives it a tender crumb.
- No mixer needed – The batter comes together easily by hand with a whisk and spatula.
- Full of warm spices – The pumpkin and fall spices give every slice plenty of flavor.
- Simple ingredients – It’s made with basic baking ingredients and pumpkin puree.
- Great any time of day – Serve a slice for breakfast, with coffee or tea, or as an easy fall dessert.
Pumpkin Bread Ingredients
- Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling. I’ve made this bread with both canned and homemade pumpkin puree and found that both work well.
- All-purpose flour – Gives the loaf enough structure while still producing a soft, tender crumb.
- Pumpkin pie spice – Adds the warm fall spices that flavor the bread. You can use store-bought spice or make my homemade Pumpkin Pie Spice.
- Granulated sugar – Sweetens the loaf without adding additional moisture.
- Butter and oil – I use both: butter adds richness and flavor, while oil helps keep the pumpkin bread moist even after refrigeration.
- Raisins – Add little pockets of sweetness throughout the bread. Coating them lightly with flour before folding them into the batter helps distribute them through the loaf.
How to Make Pumpkin Bread
Step 1 – Mix the dry ingredients
Sift the flour with the remaining dry ingredients, except the sugar, and set aside.
Step 2 – Prepare the raisins
Toss the raisins with a teaspoon of flour and set aside.
Step 3 – Mix the wet ingredients
In a large bowl, whisk the wet ingredients with the sugar until well combined.
Step 4 – Combine
Add the dry ingredients to the wet mixture and gently fold just until combined. Avoid overmixing. Fold in the coated raisins.
Step 5 – Bake
Pour the batter into a greased or parchment-lined loaf pan. Sprinkle a few raisins over the top and bake for 50–55 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
Pro Tips
- Drain homemade pumpkin puree if necessary. Homemade puree can contain more water than canned puree. If yours is loose or watery, drain it through cheesecloth before measuring. Managing excess moisture matters in pumpkin baking.
- Don’t overmix the batter. Once you add the dry ingredients, fold gently with a spatula just until combined to keep the pumpkin bread tender.
- Fully preheat the oven. The oven should be at the correct temperature before the loaf goes in; no need to specify 30 minutes.
- For plumper raisins, soak them in warm water or orange juice for 15 minutes, drain them thoroughly, then coat them lightly with flour before folding them into the batter.
Variations
- Chocolate chips – Replace the raisins with semi-sweet chocolate chips for a chocolate pumpkin bread.
- Pecans – Fold toasted, chopped pecans into the batter for extra crunch and nutty flavor.
- Other dried fruit – Replace the raisins with dried cranberries for a tart-sweet variation.
Frequently Asked Questions
How do I know when pumpkin bread is done?
Insert a skewer or toothpick into the center of the loaf. It should come out clean or with a few moist crumbs but no wet batter. You can also gently press the top; when the bread is baked through, it should spring back.
Why did my pumpkin bread sink in the middle?
Pumpkin bread can sink when the center is underbaked, when too much liquid is present, or when the batter is overmixed. Make sure the oven is fully preheated and check the center of the loaf for doneness before removing it from the oven.
Why does my pumpkin bread crack on top?
A crack along the top of pumpkin bread is normal. As the loaf rises in the oven, the outside begins to set while the batter inside continues expanding, which can create a crack along the surface.
How to Store Pumpkin Bread
Do you have to refrigerate pumpkin bread? Not necessarily if you’re serving it soon. Once completely cooled, keep the pumpkin bread tightly wrapped or in an airtight container. For longer storage, refrigerate it for up to 4 days.
To freeze pumpkin bread, cut the loaf into slices and wrap each slice well before placing them in a freezer-safe bag or airtight container. Freeze for up to 2 months.
Thaw the wrapped slices overnight in the refrigerator or at room temperature before serving.
⭐PLEASE RATE AND REVIEW
If you have tried this Pumpkin bread recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Pumpkin Bread Recipe
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon pumpkin pie spice mix
- ¼ teaspoon salt
- ¾ cup fine white sugar
- ¼ cup melted unsalted butter
- 3 tablespoon cooking oil
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- ¾ cup pumpkin puree
- ⅓ cup raisins
Instructions
- Preheat the oven to 350F/180C. Line a loaf pan 4”x 8.5” with parchment paper.
- Sift the flour, baking powder, baking soda, salt, and spice mix in a medium bowl.
- Add one teaspoon of flour to the raisins and mix well to coat all the raisins. .
- In a different bowl, add the pumpkin puree, butter, oil, vanilla, and sugar. Beat well until well combined. Add the eggs one at a time, whisking after each egg.
- Add the dry ingredients with the wet and gently mix for a few seconds. Add in the raisins but keep a few to sprinkle on the pumpkin bread. Switch to a spatula and gently fold just until combined..
- Pour the batter into the previously prepared baking loaf pan. Even the surface and scatter a few raisins on top. Bake for 52 – 55 minutes, or until a skewer inserted in the middle of the loaf comes out clean.
- Remove the pan from the oven and place it over the cooling rack for 9 minutes. Remove the pumpkin bread from the pan and place it on the cooling rack to cool completely.
Notes
- This recipe can also be used to make muffins; adjust the baking time accordingly.
- Replace the raisins with chocolate chips or chopped toasted pecans if desired.
- Baking times can vary between ovens, so check the center of the loaf for doneness.
- Allow the pumpkin bread to cool completely before storing.
- This recipe was originally published in 2016 and has since been updated with additional tips and information.
My husband loves raisins..lots of them…this is lovely and delicious quick bread..just perfect for the season, Muna.
This pumpkin bread came out really moist and on point 🙂