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

Pumpkin Bread

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


Units Scale
  • 4oz (1/2 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 1/4 Cup) Pure Pumpkin Puree
  • 2oz (1/4 Cup) Sour Cream Or Full-Fat Greek Yogurt
  • 219 grams (1 3/4 Cups) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Pumpkin Pie Spice


  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.


  • 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

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