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    Home » Bread

    Pumpkin Bread

    Published: Sep 28, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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    cut open pumpkin bread on a wire rack on top of an orange linen

    This super easy recipe for pumpkin bread is a staple through the fall season. Step-by-step photos teach you how to make this pumpkin bread recipe.

    cut open pumpkin bread on a wire rack on top of an orange linen

    The autumn season is one of my favorite seasons for all of the delicious food. A staple for us is a simple quick bread, it's great any time of the day and just about everyone loves it. For breakfast try my pumpkin pancakes!

    Let's get to this easy pumpkin bread recipe.

    slice of pumpkin bread held up to the camera (
    Jump to:
    • Ingredients
    • Instructions
    • More pumpkin recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For this quick bread recipe you will need:

    • Neutral Oil. I use Avocado Oil but Vegetable Oil works great too.
    • Large Eggs. Your eggs should be at room temperature to be evenly incorporated into the rest of the ingredients.
    • Pure Vanilla Extract. I love the warmth of vanilla paired with pumpkin flavor.
    • Granulated Sugar. You could use a combination of light brown sugar too if you wanted.
    • Pure Pumpkin Puree. Make sure you don't accidentally buy pumpkin pie filling, we just need pure pumpkin puree for this pumpkin bread.
    • Sour Cream. Adding a little sour cream provides a moisture bomb for a soft tender crumb. You could swap in Full-Fat Greek Yogurt if desired.
    • All-Purpose Flour. I much prefer measuring my flour with a digital scale to provide more accurate results.
    • Baking Soda. This chemical leavening agent is used to help the bread rise while baking, the sour cream helps activate it.
    • Baking Powder. This chemical leavening agent is double acting already.
    • Salt. Just a bit helps enhance all of the other ingredients' flavor profiles.
    • Pumpkin Pie Spice. If you ever find yourself out of pumpkin pie spice use this pumpkin pie spice recipe to make your own at home in 5 minutes. You'll need ground cinnamon, nutmeg, cloves, ginger, and allspice.

    You could add ½ cup of chocolate chips, cranberries, or roasted pecans for a nice crunch!

    ingredients for pumpkin bread in small glass bowls

    Instructions

    Preheat the oven to 350F/180C and spray a 9"X5" loaf pan with non-stick cooking spray.

    In a large bowl combine the oil, eggs, vanilla, sugar, pumpkin puree, and sour cream. Mix until fully combined.

    wet ingredients in a glass bowl for pumpkin bread on a light surface with an orange linen

    In a separate bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

    dry ingredients in a small bowl on a light surface with an orange linen

    Add the dry ingredients into the wet ingredients and gently stir to combine. 

    hand holding a spatula gently folding dry ingredients into wet ingredients on a light surface with an orange linen
    pumpkin bread batter in a glass bowl on a light surface with an orange linen

    Mix until smooth and pour the batter into the prepared pan.

    Bake for 55-65 minutes or until a toothpick inserted in comes out clean. Let cool for thirty minutes then invert onto a wire rack to cool completely.

    pumpkin bread before and after baking in a metal pan on a light surface

    Store leftovers in an air-tight container for up to 3 days at room temperature.

    Pumpkin bread freezes great. Once the bread has completely cooled wrap it tightly in plastic wrap, twice, then wrap in aluminum foil, this helps prevent any freezer burn. When ready to eat let the bread thaw in the refrigerator overnight.

    More pumpkin recipes

    This pumpkin cream cheese bread is a great twist on the classic!

    If you love cheesecake then let me tell you, you are going to swoon for this pumpkin cheesecake recipe!

    For breakfast try these pumpkin cheesecake muffins.

    slice of pumpkin bread on a white plate on a light surface

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Print

    Recipe Card

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    cut open pumpkin bread on a wire rack on top of an orange linen

    Pumpkin Bread

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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    This super easy recipe for pumpkin bread is a staple through the fall season. Step-by-step photos teach you how to make this pumpkin bread recipe.

    • Total Time: 1 hour 10 mins
    • Yield: 8 1x

    Ingredients

    Units Scale
    • 4oz (½ Cup) Neutral Oil, I use Avocado Oil but Vegetable Oil works great
    • 2 Large Eggs, at room temperature
    • 1 Teaspoon Pure Vanilla Extract
    • 200 grams (1 Cup) Granulated Sugar
    • 10oz (1 ¼ Cup) Pure Pumpkin Puree
    • 2oz (¼ Cup) Sour Cream Or Full-Fat Greek Yogurt
    • 219 grams (1 ¾ Cups) All-Purpose Flour
    • 1 Teaspoon Baking Soda
    • ¼ Teaspoon Baking Powder
    • ½ Teaspoon Salt
    • 1 Tablespoon Pumpkin Pie Spice

    Instructions

    1. Preheat the oven to 350F and spray a 9X5 loaf pan with non-stick cooking spray.
    2. In a large bowl combine the oil, eggs, vanilla, sugar, pumpkin puree, and sour cream. Mix until fully combined.
    3. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
    4. Add the dry ingredients into the wet ingredients and gently fold to combine.  Mix until smooth and pour into the prepared pan.
    5. Bake for 55-65 minutes or until a toothpick inserted in comes out clean. Let cool for thirty minutes then invert onto a rack to cool completely. Store leftovers in an air-tight container for up to 3 days at room temperature.

    Equipment

    loaf pan

    1lb Loaf Pan

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    loaf pan

    Loaf Pan

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    oxo food scale

    OXO Kitchen Scale

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    Notes

    • In the photos I used a 1lb loaf tin slightly smaller than a 9" X 5" loaf pan, it took a little longer to cook.
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10 mins
    • Cook Time: 1 hour
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Keywords: fall snack recipes, pumpkin quick bread recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Maureen | Orgasmic Chef says

      November 24, 2012 at 4:01 pm

      That bread looks really moist. I didn't make any pumpkin bread this year - it's not too late!

      Reply
      • Elizabeth says

        November 25, 2012 at 8:50 am

        I love cooking with pumpkin all year round it's just too good!

        Reply
    2. Barbara says

      September 29, 2022 at 2:24 pm

      Can you add nuts to this recipe?

      Reply
      • Elizabeth Waterson says

        September 29, 2022 at 3:12 pm

        Hi Barbara, yes you totally can I would go with 1/2- 1 Cup depending on how nutty you want it! LMK if you try the recipe 🙂 XX Liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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