This easy pumpkin bread recipe is one the whole family will love, just make sure to keep extra ingredients on hand—it gets devoured fast!
I’m a little late to the October pumpkin party here, but the weather finally cooled off and the leaves in our neighborhood are insanely beautiful. I don’t remember fall being this beautiful in the past, but we got super lucky this year with the most vibrant leaves that are hanging around extra long.
Needless to say, it’s put us in the mood for the holidays and generally helping me to slow the heck down a bit. My boys are home on Thursdays, so we whipped up our second batch of this amazing pumpkin bread. I wasn’t able to snap any photos of the first because it was literally gone so quickly.
As you can see, my youngest, Jack, was ready and willing to be a taste-tester!
This moist pumpkin bread recipe is absolutely to die for and would make for a perfect Thanksgiving treat as well. I was even thinking about dropping off a loaf for my neighbors in lieu of a normal holiday gift because, yes, it’s that good.
I think the real key here is going heavy handed on pumpkin pie spice mix. This is where all of the yummy fall, savory and warming flavors come in. You can DIY pumpkin pie spice by combining pumpkin pie spice ingredients like clove, ginger, cinnamon, nutmeg and sometimes allspice or you can buy it, McCormick Pumpkin Pie Spice is perfect, but grab whatever your store has on hand.
Here’s a quick recipe for pumpkin pie spice:
Pumpkin Pie Spice Homemade Recipe:
- 3 Tbsp ground cinnamon
- 2 tsp ground ginger
- 1.5 tsp ground nutmeg
- 1 tsp ground clove
- 1 tsp allspice, optional
Combine all of these ingredients in a small bowl until well mixed and store in an air-tight spice jar and put a cute label on it. Make sure that your spices are fresh and haven’t been sitting in your cabinet for years. They lose their flavor and potency after time. Often they’ll have an expiration date on them, so make sure to check that!
You won’t need any fancy equipment for this either! Just a couple of mixing bowls, measuring cups and spoons, a loaf pan and your oven. If you have a mixer and want to use that, go for it, but it’s not necessary and in my opinion, that’s just one more thing I have to clean, so if I can, I skip it!
Easy Pumpkin Bread Recipe
- 1 ½ cup sugar
- 1 ⅔ cup all purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 3 tsp pumpkin pie spice store bought or homemade
- 2 eggs beaten
- ½ cup vegetable oil
- ½ cup water
- 1 cup canned 100% pumpkin puree
- 1 tsp vanilla extract
- butter & flour for prepping pan
- Preheat oven to 350 degrees.
- Mix all dry ingredients in a bowl.
- In a separate bowl, combine all wet ingredients—eggs, oil, water, pumpkin & vanilla and mix until combined.
- Coat your loaf pan with butter, then add a spoonful of flour and shake it all around to coat. This will prevent sticking. You could also use cooking spray.
- Bake for 50 minutes. Then lower the heat to 325 degrees and cook for another 20-35 minutes, until a toothpick comes out clean. If the top is getting too brown, lightly tent it with a piece of foil.
- Remove from oven and cool for 5-10 minutes in the pan. Remove from pan and let it cool on a rack for several hours until it's completely cooled.
- Store in an air-tight container or freeze and eat within 3 months.
If you’re looking for more fun ways to use pumpkin in your baking, make sure to try these other two fall breakfast recipes that our family absolutely loves. They would both make for perfect ways to start a fall weekend morning!
More Easy Pumpkin Recipes to Try:
If you try this one, please let me know! I’ve made several easy pumpkin bread recipes over the years and this one wins hands-down! Have a happy fall, friends!