Easy Pumpkin Bread Recipe

by Aimee Stock

This Easy Pumpkin Bread Recipe is really flavorful and just as simple to pull together as banana bread. I use a stand mixer, but this could definitely be made by hand. Top with a dollop of whipped cream and a sprinkling of pumpkin spice or cinnamon and you have a really delicious fall dessert. Let me show you how to make it!

Easy Pumpkin Bread Recipe HERO

How to make my Easy Pumpkin Bread Recipe

I like to combine my dry ingredients in a bowl with a whisk. You’ll need:

  • All purpose flour
  • Sugar
  • Cinnamon
  • Ground Nutmeg
  • Ground Ginger
  • Allspice
  • Baking Soda
  • and Salt
Dry ingredients for Easy Pumpkin Bread Recipe

In the bowl of a mixer, I added 100% pure pumpkin puree (not pumpkin pie filling), milk and an egg.

Wet ingredients for Easy Pumpkin Bread Recipe

Add melted butter that you have cooled to room temperature.

Add melted and cooled butter

Prepare your mini baking pans with cooking spray. You will get about 6 depending on the size of your mini pan. My mini loaf pan is an older Wilton version and is probably discontinued. Here are a few options to choose from (*affiliate links)

CHEF’S NOTE: This recipe for Easy Pumpkin Bread fits a standard loaf pan if you’d prefer to use that instead.

Prepare mini mufifn pans with cooking spray

Divide the batter evenly between your pans and smooth out a bit.

Ready to bake

Bake at 350 degrees for about 20-25 minutes, depending on your pan of choice and your oven.

If using a standard loaf pan, cooking time can be in excess of 60 minutes or more.

Baked Easy Pumpkin Bread Recipe

Remove to a rack to cool completely.

Can I freeze pumpkin bread?

Absolutely! Be sure the pumpkin bread is completely cool and them individually wrap them in foil to freeze. Take out, defrost and enjoy!

Cooling the Easy Pumpkin Bread Recipe

Did you make my Easy Pumpkin Bread Recipe? Leave me a comment below and let me know what you thought!

You can also tag me with your creations on Instagram @aimee_stock I love seeing what you come up with ūüôā

PIN for Easy Pumpkin Bread Recipe

Easy Pumpkin Bread Recipe

This Easy Pumpkin Bread Recipe is really flavorful and just as simple to pull together as banana bread. I use a stand mixer, but this could definitely be made by hand. Top with a dollop of whipped cream and a sprinkling of pumpkin spice or cinnamon and you have a really delicious fall dessert. Let me show you how to make it!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: bread
Cuisine: American
Servings: 6 mini loaves OR 1 standard loaf
Calories:

Equipment

  • Stand Mixer
  • Mini Loaf Pan
  • Cooking Spray

Ingredients

  • 1 3/4 c All Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Allspice
  • 2 large Eggs
  • 1 1/4 c Sugar
  • 1 1/2 c Pumpkin Puree NOT pumpkin pie filling
  • 8 tbsp Butter melted
  • 1/4 c Milk

Instructions

  • Preheat oven to 350 degrees and coat pan with cooking spray.
  • In a large bowl, whisk together dry ingredients.
  • In the bowl of an electric mixer, add the canned pumpkin, milk and eggs. Add the melted butter. Beat just until combined.
  • Add the dry ingredients and beat just until blended. Finish with a spatula to avoid overmixing.
  • Divide batter between the mini loaf pans and smooth with a spatula.
  • If using mini pans, bake for about 20-25 minutes. If making a standard loaf, it could take about an hour. It's done when a toothpick inserted comes clean.
  • Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.
  • Slice and serve with whipped cream.

Notes

Store wrapped in the refrigerator for up to 3 days OR freeze for up to 3 months.

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