This homemade pumpkin bread is a classic homemade pumpkin recipe made with pantry-staple ingredients and a whole can of pumpkin puree to make deliciously soft pumpkin bread.
This one-bowl homemade pumpkin bread is a classic fall recipe made with simple ingredients and warm spices for the perfect cozy fall treat. We love how easy this pumpkin bread recipe is to make and that it is perfect for an easy breakfast and flavorful snack.
Jump to:
Why You'll Love This Recipe
- One-Bowl Recipe
- Kid-Friendly Treat
- Classic Fall Recipe
Ingredients & Substitutions
- Pumpkin - We recommend using 100% pure pumpkin puree.
- Eggs - Eggs provide structure to the bread.
- Brown Sugar - Brown sugar gives the bread its sweet flavor.
- Butter - We recommend using melted butter to keep the bread soft.
- Milk - Milk helps keep the bread soft.
- Vanilla Extract - Pure vanilla extract adds extra flavor.
- Flour - We recommend using unbleached all-purpose flour.
- Baking Soda and Baking Power - Both help leaven the bread.
- Spices - Cinnamon, nutmeg, allspice, ginger, cloves, and salt all add flavor to the bread.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Mixing Bowl - A mixing bowl is necessary to mix the ingredients together in.
- Dough Whisk - A dough whisk helps to easily mix the ingredients together.
- Can Opener - Use a can opener to open the can of pumpkin.
- Measuring Cups and Spoons - Measuring cups and spoons are necessary to measure the ingredients for the recipe.
- Loaf Pan - A loaf pan is necessary to bake the bread in.
How to Make Pumpkin Bread
Step 1. Mix the ingredients together in a bowl.
Step 2. Pour the mixture into a loaf pan.
Step 3. Bake the bread in the oven.
Recipe Serving Suggestions
This recipe makes one loaf of pumpkin bread that is best served warm with butter on top. We love making our homemade recipe as an easy fall breakfast and snack.
If you like this recipe, you will love our other bread recipes.
Expert Tips & Variations
- Make pumpkin muffins. Simply divide the mixture into muffin tins to make pumpkin muffins.
- Make extra and freeze. We love to double or triple this recipe to make extra loaves to freeze. This makes it easy to enjoy fresh homemade bread all fall and winter long.
How to Store Pumpkin Bread
- Countertop - in an airtight container at room temperature for up to 4-5 days.
- Freezer - cut the bread into slices and place in a freezer-safe container to store in freezer for up to 3 months.
Recipe FAQ
Make this recipe gluten-free by replacing the all-purpose flour with a gluten-free flour blend.
More Dessert Recipes
Pumpkin Bread
This homemade pumpkin bread is a classic homemade pumpkin recipe made with pantry-staple ingredients and a whole can of pumpkin puree to make deliciously soft pumpkin bread.
Ingredients
- 1 15-oz can pumpkin puree
- 2 eggs
- ¾ cup brown sugar
- 5 Tablespoons butter, melted
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1.5 cups unbleached flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Instructions
- Preheat oven to 350 and grease a loaf pan with butter.
- Add the pumpkin, eggs, brown sugar, melted butter, milk and vanilla extract to a medium-size bowl. Whisk to combine.
- Add the flour, salt, baking powder, baking soda and spices to the bowl.
- Mix to combine the dry ingredients with wet ingredients until the mixture is smooth and creamy.
- Pour the mixture into a loaf pan.
- Place the pan in the oven and bake for 55-60 minutes at 350 degrees or until a toothpick comes out clean from the center of the loaf.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 53mgSodium: 427mgCarbohydrates: 51gFiber: 2gSugar: 19gProtein: 6g
[…] One Bowl Pumpkin Bread […]