Can I use homemade pumpkin puree for this pumpkin bread recipe?

Yes, you can definitely use homemade pumpkin puree! Just be sure to blot it gently with paper towels to remove any excess moisture. Too much liquid can make the bread dense and gummy, so the consistency of your puree matters.

How can I make this pumpkin bread gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum or add it separately to help with texture.

Can I add chocolate chips to this pumpkin bread recipe?

Absolutely! Adding chocolate chips is a great way to make pumpkin chocolate chip bread. You can stir in about ½ cup of mini or regular-sized chocolate chips to the batter before baking. This adds a rich, sweet contrast to the warm spices in the bread.

How should I store leftover pumpkin bread?

Store your leftover pumpkin bread in an airtight container at room temperature for up to 4 days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate it for up to a week. You can also freeze individual slices for up to 3 months.

Pumpkin Bread Recipe - Moist, Easy, and Delicious (1 Hour)

Name: Pumpkin Bread Recipe
Prep time: 10 min
Cook time: PT-490072H14M3S
Total time: 1 h
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 tablespoon pumpkin spice, or cinnamon; 1 teaspoon baking soda; ½ teaspoon salt; 1 (15 oz) can pumpkin puree; 1 cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; ½ cup vegetable oil; 1 tablespoon vanilla extract

Description

This easy pumpkin bread recipe is moist, tender, and bursting with warm fall spices. Made with a whole can of pumpkin, this one-bowl pumpkin loaf is ready to go in the oven in just 10 minutes! With a rich pumpkin flavor and a perfectly soft crumb, it’s a must-bake for pumpkin lovers. Simple to prepare with no mixer required, this recipe creates a delightful treat for fall.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 tablespoon pumpkin spice, or cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz) can pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
1 tablespoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×5 loaf pan and line with parchment paper.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
In a large bowl, whisk together the pumpkin, granulated sugar, and brown sugar. Add the eggs, vegetable oil, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check at the 30-minute mark and cover the top with foil to prevent over-browning.
Allow the bread to cool for 10 minutes in the pan before lifting it out using the parchment paper. Slice and serve warm, or allow it to cool completely before storing.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling.
If you prefer, you can use melted butter instead of vegetable oil, but this may result in a slightly less moist loaf.
For a thicker, moist loaf, check for doneness using a long wooden skewer rather than a toothpick.
This pumpkin bread can be stored at room temperature for up to 4 days or in the fridge for up to a week.
Consider adding chocolate chips, walnuts, or pecans for added texture and flavor.

Prep Time: 10 minutes
Cook Time: 50-55 minutes
Category: Dessert, Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 412 kcal
Sugar: 40g
Sodium: 308mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0.1g
Carbohydrates: 64g
Fiber: 2g
Protein: 5g
Cholesterol: 47mg