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–+ servings
pumpkin bread slices stacked up and whipped cream on a spoon next to it.
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5 from 7 votes

Pumpkin Bread Recipe

This pumpkin bread recipe is an incredibly easy bread that's moist, flavorful, and packed with pumpkin and pumpkin spice flavors. It features pumpkin puree, warm spices, and a few baking essentials like eggs, buttermilk, flour and oil. It's the perfect fall baking treat.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8
Calories: 345kcal
Author: Lyuba Brooke

Ingredients

  • 2 eggs room temperature
  • 1 cup brown sugar
  • ½ cup low fat buttermilk or whole milk
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 1½ cups all purpose flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • ¼ tsp ground nutmeg
  • 1 1/2 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1/2 tsp ground ginger
US Customary - Metric

Instructions

  • Preheat the oven to 350℉ degrees and grease a standard loaf pan. (9x5 inch pan will work best , or one similar in size.)
  • Sift in dry ingredients in a mixing bowl and mix well.
  • In another mixing bowl, whisk together eggs, brown sugar, milk, pumpkin puree, and oil until smooth.
  • Pour in wet ingredients into the dry ingredients and whisk until just combined and smooth.
  • Pour batter into the prepared pan and sprinkle some cinnamon on top.
  • Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean. (If needed, bake additional 5-7 minutes.)
    Note that an instant read digital meat thermometer is the most certain way to see if the bread is fully cooked. Measure at the center of the bread to see if it reached 200F° internal temperature.

Optional toppings:

  • Pecans or walnuts. Cinnamon sugar. Streusel/crumble topping.

Optional mix-ins:

  • Dried cranberries, chocolate chips, nuts like pecans or walnuts.

Video

Notes

Buttermilk: if you don't have any available, you can use whole milk.
Storing: at room temperature, the bread will last up to 2 days. Take it out of the baking dish, let it cool and make sure to wrap it tightly with plastic wrap. In the refrigerator, it will last up to a week. You can store it in the same baking dish or a food storage container, just make sure to wrap it air-tight.
In the freezer, pumpkin bread will last up to 3 months. Cool bread completely before freezing and you can freeze the whole loaf or in slices. 

Nutrition

Calories: 345kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 262mg | Potassium: 192mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4850IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg