Name: Easy Pumpkin Bread
Yield: 12

This straightforward Pumpkin Bread Recipe is tested and perfected for moist, tender slices with chocolate chips or nuts as mini or full loaves.

author’s note

straightforward Pumpkin Bread Recipe That Never Fails!

I was honestly scared I would never share a pumpkin bread recipe because my bar for it was way too high. Pumpkin bread sounds simple, but I wanted a very specific loaf.

It needed plenty of pumpkin flavor without being wet or gummy, enough spice that it actually tasted like fall, a really tender crumb, and the right amount of sweetness. I also wanted it moist without feeling oily.

So I kept testing.

I tried less oil, more pumpkin, different spice combinations, and different ratios of ingredients. Eventually I landed on using both melted butter and oil. The butter brings in that rich flavor I wanted, while the oil keeps the bread really soft.

And then there was the brown sugar topping. That one is non-negotiable! It melts over the top of the loaf as it bakes and creates this thin, slightly crackly layer that makes the bread feel a little more special without adding any extra work.

The day I knew I had finally nailed the recipe, the kids and I ate about half the loaf in one sitting. Now, if I actually want pumpkin bread left for later, I make two.

I especially love freezing individual slices because they thaw so quickly. Warm one up, add a little butter, and breakfast is done.

Mixing wet and dry components for the satisfying pumpkin bread recipe.

straightforward Pumpkin Bread Recipe Ingredients

Ingredient	Notes and swaps
Pumpkin puree	Use plain canned pumpkin, not pie filling. Measure 1 cup, level. If using from-scratch, drain until thick.
Brown sugar	Light or dark both work. Dark gives deeper flavor and color.
Oil	Neutral oil like canola or vegetable. Melted and cooled coconut oil works.
Unsalted butter, melted	Adds rich flavor. Use all oil for dairy free.
All purpose flour	Spoon and level so the loaf stays light.
Spices	Pumpkin pie spice works, or use cinnamon with a little ginger, nutmeg, and cloves.

Mixing the batter, pouring it into a loaf pan, and topping it with brown sugar.

How To Make This straightforward Pumpkin Bread Recipe

The full instructions are below but here are some tips while you go!

Prep pan and oven: Use a light metal loaf pan with a parchment sling. Heat fully.
Mix wet: Use thick pumpkin. If watery, blot first. Whisk smooth.
Whisk dry: Spoon and level flour. Use fresh spices. Sift if lumpy.
Combine: Add dry to wet and stop as soon as it blends. Fold in chips or nuts gently.
Top and bake: Sprinkle brown sugar on top. Bake until a toothpick comes clean. Tent if browning fast.
Cool and slice: Cool 10 to 15 minutes in the pan, then move to a rack. Slice with a serrated knife.

Variations

Pumpkin chocolate chip bread: Fold up to 1 cup chocolate chips into the dry ingredients, then mix and bake as directed.
For mini loaves, grease and flour three mini pans and bake 35 to 40 minutes.
Want extra crunch? Add streusel on top. Love this combo? Try my pumpkin chocolate chip muffins next.

Storage

At Room Temperature: Store this straightforward pumpkin bread recipe in an airtight container for 2-3 days. After this, it risks molding due to its moistness.
Refrigeration: After 2 days at room temperature, refrigerate to extend freshness. Warm slices for 5-10 seconds in the microwave before eating.
Freezing:
1. Let freshly baked bread cool completely.
2. Slice the bread.
3. Wrap each slice tightly in plastic wrap and store in an airtight bag or container.
4. Freeze for up to 3 months. Slices thaw within an hour at room temperature or take a bit longer in the fridge.