Name: Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1
Ingredients: 0.5 cup canola oil; 1 cup brown sugar; 1 egg; 1 cup pumpkin puree; 2 cups all-purpose flour; 3 teaspoons baking powder; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon

Make this easy pumpkin bread recipe for fall. Quick breads are perfect for weekend baking or holiday gifts.

Fresh homemade pumpkin bread with 3 slices cut from the end.

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Pumpkin bread is a fall staple in my house. I make it several times as soon as the weather drops into the 70s. It’s great in the afternoon with a mug of tea, for a late-night snack, or even for breakfast. It’s not super sweet and has a strong pumpkin flavor.

This recipe makes one loaf. I usually bake this in a 5×9-inch loaf pan, but you could divide it into a muffin pan and shorten the bake time.

A can of pumpkin is 15 oz. (nearly 2 cups), but this recipe really only needs one cup. You could double the recipe and bake 2 loaves to use up the whole can. Or save the extra pumpkin puree for another recipe that uses a partial can, like these pumpkin pudding cups or pumpkin chocolate chip bars.

How to make pumpkin bread

Ingredients

0.5 cup canola oil
1 cup brown sugar
1 egg
1 cup pumpkin puree
2 cups all-purpose flour
3 teaspoons baking powder
0.5 teaspoon salt
0.5 teaspoon ground cinnamon

Instructions

Preheat the oven to 375 degrees Fahrenheit.

1. Combine wet ingredients.

In a bowl combine oil, brown sugar, egg, and pumpkin puree. Blend until smooth.

2. Add dry ingredients.

Combine the flour, baking powder, salt, and cinnamon. Add it to the wet mixture and stir until evenly combined. The batter will be kind of thick.

Orange pumpkin bread batter lightened with flour.

3. Bake the bread.

Pour the batter into a greased loaf pan. Bake in a 375 degree oven for 1 hour. The pumpkin bread is done when a toothpick stuck into the center comes out clean.

Pale orange brown pumpkin bread batter in a glass loaf pan.

A loaf of baked pumpkin bread fresh from the oven.

4. Cool and store.

Let the bread cool in the pan for about 30 minutes. Remove the bread from the pan and let it rest on a wire cooling rack until room temperature, an hour or more.

A loaf of orange brown pumpkin bread partially sliced on a wood cutting board.

Wrap the cooled bread in foil and store in the refrigerator up to one week. Serve the bread in slices, cool, or reheated in the microwave/toaster oven if you prefer. I have not tried freezing this, but I believe that it can be wrapped and frozen like any other quick bread.

Easy homemade pumpkin bread loaf beside a slice on a plate.

Printable recipe card

Yield: 1 loaf, about 16 slices