Can I use fresh pumpkin instead of canned?

Absolutely! You'll need about 1 cup of cooked, pureed pumpkin. Just make sure to drain any excess moisture by placing the puree in a fine-mesh strainer for about 30 minutes before using.

Why did my bread sink in the middle?

This usually happens when the oven temperature is too high or the bread isn't fully baked. Make sure your oven temperature is accurate and test with a toothpick before removing from the oven.

Can I make this gluten-free pumpkin bread?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different, but it's still delicious.

How do I know when it's done baking?

The top should spring back when lightly touched, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I double this recipe?

Definitely! You can make two loaves or use the extra batter for muffins. Muffins will bake in about 18-22 minutes at the same temperature.

Easy Pumpkin Bread Recipe

Name: Easy Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tablespoon pumpkin spice (or cinnamon); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 (15 oz) can pumpkin puree (not pumpkin pie filling); 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1 tablespoon vanilla extract

Description

This Pumpkin Bread is a moist, flavorful fall treat, packed with warm pumpkin spice and perfect for breakfast or dessert. Easy to make and a crowd-pleaser!

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tablespoon pumpkin spice (or cinnamon)
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract

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Instructions

Preheat oven to 375°F. Grease a 9×5 loaf pan and line with parchment paper (where it hangs over the edges) for easy removal. Set aside.
In a medium bowl, whisk to combine the flour, pumpkin spice, baking soda and salt. Set aside.
In large bowl, whisk to combine the pumpkin, granulated sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Around the 30 minute mark, lightly cover the top of the bread with foil, to make sure the top does not overly brown.
Allow to cool for 10 minutes in the baking pan, then remove the bread from the pan by lifting up the sides of the parchment paper. Slice and serve warm, or allow bread to cool completely before storing.

Notes

For extra texture, add 1/2 cup of chopped nuts or chocolate chips to the batter. Store in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

Serving Size: 8
Calories: 412 kcal
Sugar: 40 g
Sodium: 308 mg
Fat: 15 g
Carbohydrates: 64 g
Fiber: 2 g
Protein: 5 g