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 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: bread
Cuisine: American
Servings: 6mini loaves OR 1 standard loaf
Calories:
Equipment
Stand Mixer
Mini Loaf Pan
Cooking Spray
Ingredients
1 3/4cAll Purpose Flour
1tspBaking Soda
1/2tspSalt
2tspGround Cinnamon
1/4tspGround Nutmeg
1/4tspGround Ginger
1/4tspGround Allspice
2large Eggs
1 1/4cSugar
1 1/2cPumpkin PureeNOT pumpkin pie filling
8tbspButtermelted
1/4cMilk
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.