Easy Pumpkin Bread Recipe
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Pumpkin Bread is a Fall favorite that is full of real pumpkin, cinnamon, nutmeg and brown sugar. It’s not Fall without it! Before you say that you aren’t a fan of anything made with pumpkin, let me ask you this, did they use pumpkin pie filling OR pumpkin puree? That my friends is THE KEY! Once you use actual pumpkin puree, you will have that ah moment of now I understand! Trust me! It’s a true game changer!
Pumpkin Bread
I think one of the hardest things about making any type of quick bread is having it turn out dry. If you are aren’t careful, they can be overbaked, which makes them dry, and just not that good. And another key tip is as soon as they have cooled, is to wrap them in foil. You need to make sure the moisture stays inside of the bread. If the air can get to the loaf, the moisture will evaporate, which will result in a dry loaf of bread. Which is totally fine for some loaves, just not for a quick bread.
If you are craving all things made with pumpkin, make sure to check out these delicious family favorites such as my Pumpkin Whoopie Pies, my Pumpkin Cheesecake Bites, and this creamy Pumpkin Mousse.
Why You Need to Make This Moist Pumpkin Bread
You need make this Fall bread recipe because it’s:
- Easy
- Delicious
- Comforting – I mean is there anything any better than pumpkin and Fall time?
Ingredient List and Suggestions to Make This Homemade Pumpkin Bread
You will find a complete list of all of the ingredients in the printable recipe card below, however, this is a list of suggestions or key ingredients that you must use for this recipe.
- All-purpose flour – This type of flour is what is used in the majority of all recipes.
- Kosher Salt – You will use salt in this recipe to bring out the flavor.
- Salted butter – This type of butter delivers just the right amount of salt into your recipe.
- Granulated White sugar – Every dessert needs a bit of sweetness.
- Pumpkin puree – Using this type of ingredient instead of canned pumpkin, which consists of a mixture of pumpkin and squash, it delivers an amazing pumpkin flavor.
How to Make the Best Pumpkin Bread
Below you will find the full ingredients list as well as a printable recipe card. Here are pictures of each step of the recipe for your reference if you need them.
Step 1: Preheat the oven to 350 degrees.
Step 2: Dump all of the ingredients into your mixing bowl at the same time and stir just until everything is combined, being sure to scrape the bottom and sides of the bowl to incorporate everything.
Step 3: Grease and flour the loaf pan.
Step 4: Bake the bread for about 55 minutes or until a toothpick comes out clean the top of perfectly golden with a light crust.
Step 5: Allow bread to cool for 10 minutes in their pans before turning out onto a cooling rack.
Step 6: Mix ½ cup powdered sugar with 1-2 tablespoons of milk or even vanilla coffee creamer (I used an almond milk vanilla coffee creamer here).
Step 7: Pour over the top of the still slightly warm bread and allow the glaze to run down the sides, it should set within a few minutes and be ready to cut within 10 to 15 minutes.
FAQ About the Recipe
I personally think that homemade bread should always be eaten right out of the oven. There is nothing in this world like warm bread straight from the oven, however, if you prefer yours served at room temp, you can add Apple butter, Nutella, or cream cheese.
I think the key to not having the bread dry out is to wrap it in foil as soon as possible after it’s taken out of the oven. That way the moisture is kept inside the loaf.
Use a pastry brush to very carefully brush baking spray or butter into every single little crevice of the pan (takes way less time than you might think) and then dust flour over the entire pan, tap out extra flour.
Related Quick Bread Recipes
The Best Ever Pumpkin Bread Recipe
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons quality salt
- 2 teaspoons cinnamon
- Dash of nutmeg
- 1 cup room temperature salted butter
- ¾ cup packed brown sugar
- ¾ cup white sugar
- 2.5 cups pumpkin puree not pumpkin pie mix
- 2 eggs or 6 tablespoons of aquafaba, which is what we used here.
For the glaze
- ½ cup powdered sugar
- 1-2 tablespoons of milk or even vanilla coffee creamer (I used an almond milk vanilla coffee creamer here)
Instructions
To make the batter:
- Preheat the oven to 350 degrees.
- Dump all of the ingredients into your mixing bowl at the same time and stir just until everything is combined, being sure to scrape the bottom and sides of the bowl to incorporate everything.
- Grease and flour the loaf pan.
- Bake the bread for about 55 minutes or until a toothpick comes out clean the top of perfectly golden with a light crust.
- Allow bread to cool for 10 minutes in their pans before turning out onto a cooling rack.
To make the glaze for the bread:
- Mix ½ cup powdered sugar with 1-2 tablespoons of milk or even vanilla coffee creamer (I used an almond milk vanilla coffee creamer here).
- Pour over the top of the still slightly warm bread and allow the glaze to run down the sides, it should set within a few minutes and be ready to cut within 10 to 15 minutes.