This post may contain affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no extra cost to you.
Pumpkin Bread is a staple of the holiday and fall season. Delicate, tender, and moist, this pumpkin bread is loaded with pumpkin spice seasonings and is the perfect transition from summer Zucchini Bread to a more fall flavored favorite.
Why You’ll Love This Recipe
If you love Banana Nut Bread or Zucchini Bread, Pumpkin Bread will be your new fall favorite. Great for using those pumpkin puree cans that go on sale. This pumpkin bread is a quick bread recipe, which means no yeast and no wait time. With just a couple of bowls, a whisk, and a rubber spatula or hand mixer, you’ll have sliced pumpkin bread fresh from the oven in just over an hour.
A hot cup of coffee!
- White Sugar
- Baking Soda
- Pumpkin Puree
- Pumpkin Spice
- Lemon Juice
- Maple Syrup
- Vanilla Extract
You can use brown sugar instead of white sugar, and maple extract in place of the vanilla and maple syrup.
- Add the dry ingredients to a large bowl and whisk until combined.
- Cream the butter, sugar, and molasses in a separate large bowl using a hand mixer until light and fluffy.
- Add the eggs, maple syrup, lemon juice, and vanilla extract to the bowl with the wet ingredients. Blend until combined.
- Add the pumpkin puree and fully in corporate with the wet ingredients.
- Add the dry ingredients to the wet ingredients and combine once more.
- Pour into a greased cast iron bread pan or a bread pan measure 9×5 inches approximately.
- Bake at 350F for 55 minutes, or until a toothpick comes out clean.
- Allow to set for 10 minutes before transferring to a cooling rack to cool completely.
- Cast Iron Loaf Pan
- Handheld Mixer with beater attachments
- Rubber Spatula
- Mixing Bowls
Don’t forget to check out my shop for some of my favorite products!
Get the goods!
Want more? Check out our app, ebook, and more!
If you don’t have pumpkin pie spice on hand you can make your own by combining cinnamon, nutmeg, ginger, allspice, and cloves.
I know it’s tempting to use pumpkin pie filling in place of puree, but I promise it doesn’t cook the same. Pumpkin pie filling already has sugar and spices added to it whereas pumpkin puree is pure pumpkin that has been pureed and cooked down to remove some excess water. Pumpkin pie filling would make this recipe too sweet and much more dense.
If you do not have a 9×5 loaf pan you can use two 8×4 pans instead. You can also use this recipe to make muffins instead of a loaf. Bake for about 25-35 minutes as muffins.
If you don’t trust yourself with the toothpick method, you can use an instant read thermometer. The internal temperature of pumpkin bread should be between 195F and 205F.
- Allow the bread to cool completely on the wire rack if you can. This will create an even cut and help to retain all moisture within the bread. If you cut the bread while it’s still warm, you’ll notice the bottom looks almost doughy. This is just the excess water gathering and the crumb being pressed into itself during the process of cutting slices.
- Drizzle with honey, maple syrup, or butter.
- This bread is incredibly soft and an easy way to introduce new flavors to young kinds. You could also use sweet potato instead of pumpkin.
- Feel free to use the batter to create muffins of mini loaves instead of one large loaf.
Stored in the pan or sliced on a plate at room temperature, will last about 3 days. Be sure to cover it with tinfoil or plastic wrap.
Leftovers can be wrapped air tight with plastic wrap and stored in the refrigerator for up to two weeks.
To freeze leftovers, wrap whole loaves or slices in plastic wrap followed by aluminum foil. They will last about 3 months and make for great make-ahead holiday gifts to neighbors. Slices can be wrapped and stored in a large Ziploc bag for best freezer organization.
Thaw frozen bread by removing from the freezer and placing in the refrigerator overnight. Pop whole loaves or slices in the mircowave covered with a damp paper towel for 15-60 seconds on high (slices vs loaves respectively).
For a Fall Brunch Serve with
Hey, if you want to catch all my videos, be sure to subscribe to my YouTube Channel. You’ll be notified each time I share a new video!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
- 2 large mixing bowls
- 1 Whisk
- hand mixer with beater attachments
- rubber spatula
- Cast Iron Loaf Pan approximately 9×5 inches
- cooling rack
- 2 cups flour
- 1 Tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1/2 cup sugar white
- 1/4 cup molasses
- 1/4 cup maple syrup
- 2 eggs
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree not pie filling
- Preheat the oven to 350F and grease a cast iron loaf pan.
- Add the dry ingredients to a large bowl and whisk until combined.2 cups flour, 1 Tablespoon pumpkin spice, 1 teaspoon baking soda, 1 teaspoon salt
- Cream the butter, sugar, and molasses in a separate large bowl using a hand mixer until light and fluffy.1 cup butter, 1/2 cup sugar, 1/4 cup molasses
- Add the eggs, maple syrup, lemon juice, and vanilla extract to the bowl with the wet ingredients. Blend until combined.1/4 cup maple syrup, 2 eggs, 2 Tablespoons lemon juice, 1 teaspoon vanilla extract
- Add the pumpkin puree and fully in corporate with the wet ingredients.15 ounces pumpkin puree
- Add the dry ingredients to the wet ingredients and combine once more.*
- Pour into bread pan.
- Bake at 350F for 55 minutes, or until a toothpick comes out clean in the middle.
- Allow to set for 10 minutes in the loaf pan before removing the loaf and transferring to a cooling rack to cool completely, about 40 minutes.