Easy Pumpkin Bread Recipe
This easy pumpkin bread recipe makes a moist, tender loaf filled with pumpkin and warm fall spices. I use both melted butter and a little oil—the butter gives the bread a richer flavor, while the oil helps it stay moist for longer.
I also add raisins, which give little bursts of sweetness throughout the loaf, but you can easily replace them with chocolate chips or toasted pecans.
One thing I especially love about this pumpkin bread is that it tastes even better the next day. The bread stays moist, while the pumpkin and spices seem to settle into each other and the flavor becomes more rounded.
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
- It’s an easy, quick bread that doesn’t require a mixer, and the batter comes together with simple ingredients. The combination of pumpkin, butter, and oil gives the loaf a soft, moist crumb without making it heavy or greasy.
- You can also make it your own. Keep the raisins, swap them for chocolate chips or toasted pecans, and adjust the pumpkin pie spice depending on how warmly spiced you like your pumpkin bread.
- And don’t feel you have to save it for dessert. I like to toast a slice and spread a little jam over it for breakfast. It’s delicious!
Pumpkin Bread Ingredients
- Pumpkin puree: Canned pumpkin puree works perfectly here. If you’re using homemade pumpkin puree, drain off some of its excess liquid first. Homemade puree can contain much more water than canned pumpkin, and too much moisture can leave the loaf soggy.
- All-purpose flour: Gives the bread enough structure while keeping the crumb tender.
- Baking powder and baking soda: I use both to help the loaf rise properly.
- Pumpkin pie spice: Two teaspoons give the bread a warm spiced flavor without overwhelming the pumpkin. You can use a little more or less according to your taste. You can use my homemade pumpkin pie spice here as well.
- Butter and oil: I like using both instead of choosing one. Melted butter brings flavor, while the small amount of oil helps the pumpkin bread remain moist.
- Sugar: Fine white sugar sweetens the loaf without adding another strong flavor that competes with the pumpkin and spices.
- Eggs: Give the bread structure and richness. Have them at room temperature for easier mixing.
- Vanilla: Rounds out the pumpkin and spice flavors.
- Raisins: I love the small sweet bites they add. Coating them with a little flour before folding them into the batter helps distribute them through the bread.
How to Make Pumpkin Bread
- Start by preheating the oven to 350°F/180°C and lining a 4 x 8½-inch loaf pan with parchment paper.
- Sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together. Take one teaspoon of the flour mixture and toss it with the raisins until they’re lightly coated.
- In another bowl, combine the pumpkin puree, melted butter, oil, vanilla, and sugar. Mix well, then add the eggs one at a time, whisking after each addition.
- Add the dry ingredients to the pumpkin mixture and mix gently for only a few seconds. Fold in most of the raisins with a spatula, keeping a few aside for the top.
- Pour the batter into the prepared loaf pan, level the surface, and scatter the remaining raisins over it.
- Bake for 52–55 minutes, or until a skewer inserted into the center comes out clean. Let the bread rest in the pan on a cooling rack for about 9 minutes before removing it and allowing it to cool completely.
My Tips for Moist Pumpkin Bread
- Don’t overmix the batter. Once the flour goes into the wet ingredients, mix only until everything comes together. Overmixing can make a quick bread tougher instead of tender.
- Watch homemade pumpkin puree. This is one place where canned and homemade pumpkin can behave differently. If your homemade puree looks watery, drain some of that liquid before measuring it. Too much water can make the center wet or soggy.
- Check the center before removing the loaf. Ovens vary, so use the baking time as a guide and check with a skewer rather than relying only on the clock.
- Let it cool. Pumpkin bread is very moist when freshly baked. Give the crumb time to set before slicing it.
- And if you can resist it, save some for tomorrow. I actually prefer the flavor the next day because the spices taste more blended into the pumpkin bread.
Variations
- For chocolate chip pumpkin bread, replace the raisins with chocolate chips.
- For a little crunch, use chopped toasted pecans instead.
- You can also increase the pumpkin pie spice if you enjoy a stronger spice flavor, or reduce it slightly for a milder loaf.
- The same batter can be baked as pumpkin muffins; just remember that the baking time will be much shorter than for a loaf.
Frequently Asked Questions
Why Did My Pumpkin Bread Sink in the Middle?
A slightly rounded, well-baked loaf should hold its structure after cooling. If pumpkin bread sinks considerably in the center, one possible reason is that the middle wasn’t completely baked when it came out of the oven.
Too much moisture can also cause trouble, particularly when using homemade pumpkin puree. That’s why I recommend draining watery homemade puree before measuring it for this recipe.
Finally, don’t keep opening the oven while the loaf is still rising. Check it closer to the end of the baking time, and make sure a skewer inserted into the center comes out clean before removing it.
How to Store Pumpkin Bread
Once completely cool, keep the pumpkin bread well wrapped or in an airtight container so it doesn’t dry out.
For longer storage, refrigerate it in an airtight container. You can let a slice come closer to room temperature before serving or warm it briefly if you prefer.
Pumpkin bread can also be frozen. Wrap the cooled loaf—or individual slices—well before freezing. Individual slices are especially convenient when you only want a piece or two.
And this bread is particularly good the following day. The texture stays moist, and I find the pumpkin pie spices taste even better once they’ve had time to settle into the loaf.
Ways to Serve It
You can serve pumpkin bread as it is, but one of my favorite simple breakfasts is a lightly toasted slice with a little jam spread over it.
And here’s something to do if you have several slices left: turn them into pumpkin bread pudding. Since the custard will soften and dilute the flavor of the bread, I like adding a little extra pumpkin pie spice to the custard mixture to bring that warm flavor back.
⭐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!
Easy 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 350°F/180°C. Line a 4 x 8½-inch loaf pan with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Take 1 teaspoon of the flour mixture and toss it with the raisins until evenly coated. Set aside.
- In a separate bowl, add the pumpkin puree, melted butter, oil, vanilla, and sugar. Whisk until well combined.
- Add the eggs one at a time, whisking after each addition.
- Add the dry ingredients to the wet ingredients and gently mix for just a few seconds. Add the raisins, reserving a few for the top, and fold gently with a spatula just until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and level the surface. Scatter the reserved raisins over the top.
- Bake for 52–55 minutes, or until a skewer inserted into the center comes out clean.
- Place the pan on a cooling rack for about 9 minutes. Remove the pumpkin bread from the pan and transfer it to the rack to cool completely before slicing.
Notes
- If using homemade pumpkin puree, drain some of the excess liquid if it is watery before measuring it.
- Too much moisture can make the bread soggy.
- Adjust the pumpkin pie spice slightly up or down depending on how strongly spiced you like your bread.
- Replace the raisins with chocolate chips or chopped toasted pecans if desired.
- Don’t overmix after adding the flour; mix only until the ingredients are combined.
- Baking times vary between ovens, so check the center of the loaf for doneness.
- Allow the pumpkin bread to cool completely before storing.
- The flavor is even better the next day as the pumpkin and spices have more time to settle together.
- This batter can also be used for muffins; adjust the baking time accordingly.
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 🙂