Easy Pumpkin Bread Recipe
Don’t miss this easy pumpkin bread recipe! This quick bread is full of flavor and is moist with tender crumbs. The ingredients are a few and come together in no time. This recipe is packed with flavor from the pumpkin and the spice. It’s quick and delicious, and I promise you’ll enjoy every slice.
Not all recipes come out perfect the first time, but this version is perfection. It’s the Fall season, and we all crave warm spices, pumpkin, and sweet potatoes.
You can try my Pumpkin flan recipe. Another dessert popular this fall is Pumpkin pie, but hands down, my Pumpkin crumb cake is the best cake you might taste this fall.
❤️ WHY YOU’LL LOVE THIS RECIPE
Straightforward recipe – You don’t need a stand mixed or a hand mixer.
Tastes great – This pumpkin bread has all the earthy and warm fall spices.
Available ingredients – Every ingredient is available in the stores.
Many amazing ways to serve it.
🍞 PUMPKIN BREAD INGREDIENTS
Pumpkin Puree – Use canned pumpkin puree (not pumpkin pie filling). I have used canned and freshly made pumpkin puree and couldn’t find any difference in taste.
All-purpose flour – Do not go for cake flour here; you need all-purpose flour for this recipe. The pumpkin puree adds a lot of moisture to the pumpkin bread, which might turn the bread made of cake flour into soggy bread.
Pumpkin spice – I made my pumpkin pie spice mix, and it was a hit. You can also use your favorite pumpkin spice mix.
Sugar – You might get tempted to use brown sugar, but I won’t suggest it. Brown sugar has moisture, and this cake is already moist because of the pumpkin puree. Go for fine white sugar.
Butter and cooking oil – I have used butter and oil to add flavor and moisture to the bread. The butter will add richness and taste, and the oil will allow me to refrigerate the pumpkin bread without fearing it going dry.
HOW TO MAKE PUMPKIN BREAD
Sifting the dry ingredients. Sift the flour with the dry ingredients except for the sugar.
Coat the raisins. To prevent the raisins from sinking, coat them with a teaspoon of flour and keep them aside.
Beating the wet ingredients. In a large bowl, add the wet ingredients plus the sugar and beat well until combined.
Mix both dry and wet ingredients. Add the dry ingredients to the wet and mix gently for a few seconds; overmixing will make pumpkin bread sink in the oven. Add the coated raisins and fold them gently.
Pour and bake. Pour the pumpkin bread mixture into a loaf pan already greased or lined with parchment paper. Sprinkle a few raisins on top and bake for 50 to 55 minutes or until a skewer inserted in the middle of the bread comes out clean.
👩🏽🍳PRO TIPS
- If you are making pumpkin puree at home, pour the pureed pumpkin into a cheesecloth to remove the extra moisture after the cooking and pureeing process. This step is important for homemade pumpkin puree. You don’t have to do this for canned pumpkins.
- Do not overmix the batter; I suggest using a spatula when mixing the wet with dry ingredients.
- Preheat the oven for 30 minutes before using it.
- Some like to have plump raisins in their pumpkin bread. If you are one of them, soak the raisins in orange juice or warm water for 15 minutes and strain it before coating it with flour.
📋VARIATIONS
Add chocolate chips – Replace the raisins with semi-sweet chocolate chips.
Toasted pecans – A great addition to pumpkin bread is toasted and chopped pecans, add some to the batter.
Dry fruits – You can add dry fruits to the batter.
💬 FREQUENTLY ASKED QUESTIONS
The bread is a little dense, and because we have used pumpkin puree, the bread will take longer to bake. Insert a skewer in the middle of the bread; it should come out clean.
You can gently press the bread down, and if it bounces back up, it’s done.
The cake sinks if you have opened the oven door before the first 10 minutes of baking. Or you have opened the door and shut it quickly.
The bread or cake also sinks if the oven is not preheated correctly.
That’s normal, and you don’t have to worry about it; most of the cakes or bread with a lot of moisture get a crack on top. The moisture trapped in the bread batter is released upward. Hence, the crack appears.
HOW TO STORE PUMPKIN BREAD
Pumpkin bread stores well in the fridge for up to 4 days. To refrigerate it, wrap the bread tightly with plastic wrap, place it in a Ziplock bag or airtight container, and refrigerate.
To freeze, cut the bread into slices. Wrap each slice with plastic wrap and then with aluminum foil. Place the wrapped slices in a Ziplock bag or airtight container, it can keep for up to two months. To thaw, place as many slices as you wish to thaw in the fridge overnight or over the kitchen counter while it is still in its wrap.
📣MORE FALL RECIPES YOU’LL LIKE
⭐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 in the raisins.
- 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
- You can use this recipe to make muffins.
- Substitute raisins with nuts or chocolate chips.
- How to store this loaf is mentioned in the post.
- Baking time varies depending on the oven, so keep an eye on bread.
- This recipe was originally posted in 2016. The article is updated with more details 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 🙂