This truly is the easiest pumpkin bread to make, but you would never know it by how good it tastes. It's so moist, filled with warm spices, and a must have for your pumpkin season.
Pumpkin season is a favorite at our house, and we seem to eat this easy pumpkin bread on repeat all fall. It only requires one bowl, no mixer and can be made in an hours time. What's not to love?!
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Why You Will Love This Recipe
- Easy: This is one of those recipes that you can get little kids involved with because it really is so easy to make.
- One Bowl: You don't need to dirty a bunch of dishes, and you don't need a mixer!
- Moist: This bread is seriously so moist and tender.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Oil- I love using coconut oil, but any neutral oil works great.
- Eggs- Make sure your eggs are room temperature before starting. This will help your muffins have a better rise.
- Pumpkin Puree- This is different than pumpkin pie filling.
- Spices- You can use pumpkin pie spice instead, but I prefer adding them each individually here.
- Chocolate Chips- Feel free to add 1 cup if you're craving a chocolate version.
Step by Step Instructions
- Step 1: In a large bowl whisk together the oil, sugar, eggs, pumpkin purée, water and vanilla until smooth.
- Step 2: Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix.
- Step 3: Pour the batter into the loaf pan and bake for 55-65 minutes or the top springs back to the touch and a toothpick inserted comes clean.
Expert Baking Tips
- This bread will have the best results if made with room temperature ingredients. I like to pull my eggs out of the fridge, and measure out my water an hour or two before I start baking.
- Make sure not to over mix the flour. This will help keep the bread light and fluffy.
- This recipe can be doubled and made into 2 loaves. You can also make muffins... I have a pumpkin chocolate chip muffin recipe as well.
FAQ
Yes, but sometimes the texture of fresh is not as thick and so the muffin batter might be slightly runnier.
If you loaf sunk after cooling it was not done baking. Make sure to keep your oven door closed while it's baking to keep the temperature from dropping, and check on it through the window. It will usually crack down the middle and you want to check for doneness inside the cracked part.
Pumpkin Banana Muffins
Brown Butter Pumpkin Snickerdoodles
Pumpkin Cinnamon Rolls
No Bake Pumpkin Cheesecake Bars
Storing & Freezing
This easy pumpkin bread should be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the top of the bread will start to soften once in a sealed container.
This bread freezes great. Feel free to free a whole loaf for the future, or freeze individual slices in ziplock bags to pull out for a quick breakfast or snack on the go. I also love freezing slices and putting them in my kids lunches.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
The Easiest Pumpkin Bread
Ingredients
- ½ cup (118.29 ml) neutral oil coconut, canola, avocado
- 1½ cups (300 g) granulated sugar
- 2 large eggs room temperature
- 1 cup (245 g) pumpkin puree
- 1 teaspoon vanilla
- ⅓ cup (78.86 ml) water room temperature
- 1 teaspoon baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- 1 teaspoon cinnamon
- ½ teaspoon (0.5 teaspoon) cloves
- ½ teaspoon (0.5 teaspoon) nutmeg
- 1½ cups (210 g) all-purpose flour
Instructions
- Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
- In a large bowl whisk together the oil, sugar, eggs, pumpkin purée, water and vanilla until smooth.
- Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the loaf pan and bake for 55-65 minutes or the top springs back to the touch and a toothpick inserted comes clean.
- Allow to cool for about 10-20 minutes before removing from pan onto a cooling rack.
Ali
Such a yummy pumpkin bread! Truly the best.
Samm
Would canola oil work instead of vegetable or coconut ?!
brooke
Absolutely!!
Joanna York
So delicious!!! My family gobbled it up in 24 hrs!
brooke
Thank you so much Joanna!!
Melissa
Hi
To do muffins instead of loaves - how would I adjust the baking time?
Thanks!
brooke
I would set your timer for 15 minutes and check them, and then just watch them after that if they aren't quite done.
Dayna
Made these this morning for my girls before my husband and I left on a trip. We both grabbed one as we walked out the door to the airport. My husband and almost turned the car around to go back and bring more with us! Haha! So so good.
Sandy
Fantastic muffins! So moist and flavorful! Can’t wait to try in loaf form!
Gina
Really loved this pumpkin bread! I'm replacing my old recipe with this one - the flavor was spot on and it baked up nice and tall in my loaf pan. Thanks!
Pam
This bread is so delicious made a loaf last night my husband and I both loved it. Made my daughter a loaf this morning to take to her and her family.
Jaime
Great recipe! It was a huge hit in our house. Didn’t even make it 24 hours.
Elizabeth
Loved the pumpkin bread! My son and I made it last week, and it was perfect. He wanted to make banana bread a couple of days ago so I just took your pumpkin bread and used bananas in place of the pumpkin and cooked it longer, and it was also delicious!
Megan
This recipe is perfect! I have made it so many times, and my family and friends love it as well. This is the recipe I recommend to everyone I know. This is the only pumpkin bread I will make! It is also amazing when you make it gluten free!
Leslie
I’ve made this bread multiple times. Easy and delicious!!
laura w
The absolute best pumpkin bread I’ve ever had! I’ve been making this almost every week!
Jodi
So good and so easy. Turned it into muffins for easy grab and go. Will definitely make again!!!
Kevin
Love the simplicity of your recipes and sounds delicious. Might you have a suggestion for a cream type topping for the bread?
Brooke Homec
Thank you! Do you mean like a buttercream frosting? or a glaze?
Ilene Jacobs
Can I use GF flour
Brooke Homec
Yes, it works great!
Maria
Love the spice blend, it's perfect. Great recipe. Thank you.
Karen
Moist, delicious and easy! I used coconut oil and added walnuts. I also doubled the recipe so I could share a loaf. Just as described with the warm spices.