Pumpkin Bread is incredibly moist, plenty of pumpkin spice flavor, makes two (9×5-inch) loaves and ready in 60-minutes. Easy to make in one-bowl, soft, moist crumb, it’s the perfect fall treat!
This pumpkin quick bread is a breeze to whip together in one bowl- no mixers required in about 10 minutes! The loaves get even more delicious the second day! I developed this pumpkin bread recipe over 20 years ago and it’s one of our most cherished family recipes.
This quick bread recipe is flavorful and moist pumpkin bread that’s perfect for fall. Moist pumpkin bread recipe is one that anyone can make and ready to go into the oven in less than 10-minutes!
If you LOVE pumpkin, you’ll have to try this pumpkin bread recipe! It’s one of our most loved fall recipes! I’ve been making this quick bread for years and it’s one of our absolute favorites! Also try our Pumpkin Cake that’s made in a 9×13-inch pan.
Looking for a great fall drink for entertaining? Be sure and try our Apple Cider Sangria and Holiday Punch.
Why this recipe works
- Made in one bowl – Easy to make pumpkin bread all mixed together in ONE bowl.
- Uses simple ingredients – You’ll find most of the ingredients for this pumpkin bread recipe readily available in your local grocery store.
- Prep ahead of time – Make this old fashioned pumpkin bread a day ahead of time. It’s the type of quick bread that becomes even more moist the second day.
What you’ll need
- Pumpkin – Use canned pumpkin or mashed pumpkin. Just be careful not to buy pumpkin pie mixture, as that is already pre-seasoned.
- Granulated sugar – Adds some sweetness to the mashed pumpkin.
- Granulated maple sugar – The granulated form of pure maple syrup. Adds a unique flavor to this recipe. (Note: Do not substitute maple syrup as it will change the formulation of this recipe!) Order it here!
- Eggs – We always use large eggs in our baking recipes and be sure to let them come to room temperature.
- Vegetable or canola oil – Adds plenty of moisture to this pumpkin spice bread.
- Cinnamon and Nutmeg – Warm spice of cinnamon and nutmeg adds plenty of fall pumpkin spice flavor to this quick bread recipe.
I first made this pumpkin bread recipe for the sugar house years ago. I’ve perfected it over the years. And whether you call it pumpkin pound cake or pumpkin bread- anyone who loves pumpkin spice agrees, it’s delicious!
Every time you make this pumpkin bread recipe, you will get perfect, super soft, moist pumpkin bread with tons of spiced pumpkin flavor! Just like Starbucks pumpkin loaf.
Granulated maple sugar is the granulated form of pure maple syrup. If you can’t find it locally or order it on Amazon. Maple sugar is delicious on buttered toast, French Toast, in your coffee, and sprinkled on bacon before you cook it in the oven.
If you are looking for the perfect pumpkin bread recipe – you’ve found it! Simple ingredients and super easy to make this delicious pumpkin cake!
How to make Pumpkin Bread
This pumpkin bread recipe is super simple to prepare! You’ll only need a few simple ingredients and one bowl.
- Combine the ingredients – Mix granulated sugar, maple sugar, mashed pumpkin, eggs, oil, vanilla, sifted flour, baking soda, spices, and salt in a large mixing bowl with a whisk or an electric hand mixer.
- Pour into loaf pans – Pour the batter evenly into two (9×5-inch) loaf pans lined with paper liners.
- Bake – Bake in a preheated 350 degree F oven for 60 minutes. Test with a toothpick when inserted comes out clean.
- Let cool – Let the loaves of pumpkin bread cool completely before dusting with powdered sugar or adding cream cheese frosting.
- Make cream cheese frosting (if desired) – Make cream cheese frosting. Cover with plastic wrap and set aside as the pumpkin bread cools. Or simply dust with powdered sugar.
Loaf pan liners are a life-saver! I keep them in stock all the time for any loaf cakes Coffee Cake, Banana Bread, Lemon Loaf Cake or Lemon Blueberry Pound Cake. Pound cakes and banana bread come out like a breeze with these babies!
Paper pan liners help get cakes out of loaf pans easily. Order them here.
Tips for Baking
- Remember each oven is different. It’s a good idea to use an oven thermometer to monitor the temperature.
- Place the loaf pans on a half sheet pan lined with parchment paper. Should any cake batter fall on the sheet pan, clean up is easy.
- Carefully turn the cakes half way through the baking process. Be very careful not to move the pans too much or you chance the cakes falling.
- Let cakes cool completely before removing them from the loaf pans. Loaf pan liners are a life-saver.
This Pumpkin bread is deliciously moist with just the right flavors of pumpkin spice. It’s the kind of cake that gets even more moist the second day.
Be sure and try my Homemade Banana Bread too! This time of year I love anything apple or pumpkin, including Apple Fritters, Apple Hand Pies, Apple Cider Donuts, Pumpkin Waffles, and Pumpkin Donuts.
Recipe FAQs
Check the middle of the loaf with a toothpick. A toothpick when inserted comes out clean. Pumpkin bread typically develops a crack in the top of the loaves. That’s where you can insert the toothpick to check doneness.
Yes! Wrap the entire loaf in a twist tie bag and plop in the freezer. Or, wrap slices individually well with plastic wrap and freeze. It will last in the freezer for up to 2 months.
Thaw a loaf of pumpkin bread by removing it from the freezer and simply placing it on a clean dry kitchen cloth or paper towels on your kitchen counter. There is no need to remove it from the plastic bag. It should thaw completely in a few hours.
Pumpkin cake topped with cream cheese frosting or simply dusted with powdered sugar is the perfect fall dessert. Place the frosted cake in the fridge to set the frosting or just indulge right away!
These cute little pumpkin candies can be found at Walgreens or Food Lion in the seasonal aisle. Or order them on Amazon.
More Fall Desserts
- Apple Fritters
- Apple Pie
- Apple Hand Pies
- Banana Bread
- Banana Muffins
- Caramel Apple Pie
- Caramel Apples
- Apple Cider Donuts
- Pumpkin Cake
- Pumpkin Donuts
- Pumpkin Pie
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Pumpkin Bread
Ingredients
Pumpkin Bread
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup granulated maple sugar
- 2 cups all-purpose flour (sifted)
- 2 cups mashed pumpkin
- 4 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
Cream Cheese Frosting
- ½ cup vegetable shortening
- 4 ounces cream cheese
- 2 cups powdered sugar
- pinch salt
- 2-3 tablespoons whole milk
Instructions
Pumpkin Bread
- Mix the granulated sugar, maple sugar, mashed pumpkin, eggs, oil, vanilla, sifted flour, baking soda, cinnamon, nutmeg, cloves and salt in a large mixing bowl with a whisk or an electric hand mixer.
- Use a spatula to scrape the bottom and sides of the bowl occasionally.
- Pour the batter evenly into two (9×5-inch) loaf pans lined with paper liners.
- Bake in a preheated 350 degree F oven for 60 minutes. Test with a toothpick when inserted comes out clean.
- Let the pumpkin bread cool completely. Dust with powdered sugar, fresh whipped cream and a dusting of ground cinnamon.
- Or, if you prefer. Make cream cheese frosting and spread it on top of each loaf.
Recipe Notes
Nutrition
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Yvonne says
This pumpkin bread is amazing
So moist and fluffy melt in your mouth goodness. Has all the warmth of fall.Easy to make.
Robin Motes says
This pumpkin bread recipe by
A Farmsgirls Kitchen is amazing
it’s so moist and fluffy. Melt in your
mouth goodness , has all the warmth and goodness of Fall or anytime.
Ashlyn says
Can I use olive oil rather than vegetable or canola?
Jessica Robinson says
Olive oil is too heavy and strong of an oil. That’s really meant for cooking, not baking.
We highly recommend following the recipe as written for best results.
EMILY says
You can use a light olive oil.
Jessica Robinson says
No, olive oil is not recommended for baking. You could use vegetable, canola or perhaps coconut oil.
Natasha says
Yes! I made it with a light olive oil and it was perfect and delicious!👌🏽😋 It’s what I use for all my baking.😉
Cindy says
So easy to make! It was so moist and had a perfect flavor! I taste tested before I made the cream cheese frosting drizzle.
Jessica Robinson says
The frosting is certainly optional, as this pumpkin cake is so delicious without it. We usually just slice and dust with powdered sugar.