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.
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 or banana pumpkin muffins recipe!
Let's get to this easy pumpkin bread recipe.
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!
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.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Add the dry ingredients into the wet ingredients and gently stir to combine.
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.
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
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Super simple, this easy pumpkin spice cake is the perfect mid week bake!
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.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 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
- Preheat the oven to 350F and spray a 9X5 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.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Add the dry ingredients into the wet ingredients and gently fold to combine. Mix until smooth and pour 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 rack to cool completely. Store leftovers in an air-tight container for up to 3 days at room temperature.
- 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.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American