I can’t get enough of this yummy moist pumpkin bread recipe. Don’t wait for the holidays to make something with pumpkin, this bread is great all year round.
So, of course, the idea of a quick pumpkin bread would tease my appetite combining my love for bread and pumpkin. And this recipe does not disappoint. It has the perfect blend of pumpkin flavor combined with a bit of sweetness.
And it is so easy to make, if I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make this yummy bread you will need a handful of easy to find ingredients:
- All-Purpose/Plain flour
- Baking soda
- Baking powder
- Ground cinnamon
- Ground cloves
- Butter – Either unsalted or salted.
- White granulated sugar
- Pure pumpkin – You can use canned or this homemade pumpkin puree.
Step 2: How to make pumpkin bread
Begin by preheating the oven to 325 F/162 C. In a medium bowl combine the flour, salt, cinnamon, ground cloves, ground nutmeg, baking powder, and baking soda, so all of the dry ingredients. And whisk them until mixed well.
If you like you can put all those ingredients in a sifter as well to mix them.
Step 3: The wet ingredients
In a large bowl, add the softened room temperature butter. If you forget to set the butter out to soften, you can put it in the microwave for a few seconds to soften it up.
Add the sugar and cream those ingredients together.
Next, add in the eggs one at a time, mixing them into the batter before adding the next egg. Scrape the sides of the bowl with a spatula as needed throughout this whole process. This will ensure everything is mixed in well.
Now add in the pure canned pumpkin, and mix until just combined. You can’t have pumpkin bread without the pumpkin. If you don’t have a hand mixer you can use a stiff whisk or wooden spoon.
Step 4: Finish the pumpkin quick bread batter
Next, add in the dry mixture half of it at a time, and then mixing, until it is well incorporated. Then proceed with the remaining dry mixture until it is all combined.
Scrape the sides of the bowl one last time and then just use a spatula to fold and stir the batter a bit. This way you don’t over mix the batter with a mixer. The pumpkin bread batter is complete and read to go.
Step 5: Bake that moist pumpkin bread
Prepare two 8×4 inch bread loaf pans by greasing them with shortening and then adding some flour and tapping it all around until covered, then turn it over and let the excess flour fall out. This will ensure the bread doesn’t stick when baked. You may also spray the pan with cooking spray.
Pour equal amounts of bread batter into the two pans. Then bake them in the oven, middle rack position, for 65 to 75 minutes until when you poke it with a toothpick it comes out clean.
Check the bread at the 45 minute mark, if they are getting too brown on top, you may add some aluminum foil loosely to protect it from getting too brown.
Once the easy pumpkin bread comes out of the oven, allow them to cool in their pans for 10 minutes. Then remove them from the pans and allow them to cool on a wire rack completely.
Now slice into that amazing easy to make pumpkin bread. I like to serve it with a bit of butter on top, so delicious. Try not to eat the whole loaf in one sitting, or do it, I won’t tell. Enjoy!
How to store homemade pumpkin quick bread?
Once the bread has completely cooled you can wrap it tightly with plastic wrap, or place it in a ziplock bag and it will last for 4 to 5 days at room temperature. Alternatively, you can place it in the fridge where it will last a few more days, up to a week.
- Hand mixer
- (2) 8×4 pans (greased and dusted with flour)
- 2 cups of all-purpose/plain flour 240g
- 1 tsp. of baking soda 5g
- 1/2 tsp. of baking powder 3g
- 1/2 tsp. of salt 2g
- 1 tsp. of ground cinnamon 2g
- 1 tsp. of ground cloves 2g
- 1 tsp. of nutmeg 2g
- 3/4 cup of unsalted butter 170g
- 2 cups of white granulated sugar 400g
- 2 large eggs
- 15 oz of pure pumpkin 425 g
- Begin by preheating the oven to 325 F/162 C. Mix together all of the dry ingredients, the flour, salt, ground cloves, ground cinnamon, ground nutmeg, baking soda, and baking powder, in a large bowl. Use a whisk or sifter.
- In a separate large bowl, cream together the softened butter and sugar. Scrape the sides of the bowl with a spatula throughout the batter making process. Then add the eggs one at a time, mixing in between. Followed by the pure canned pumpkin. Mix until just combined. You may use a wooden spoon or stiff whisk instead of a hand mixer.
- Add in half of the flour mixer and mix it in. Then the other half and mix that it. Remove the beaters and then use a spatula to scrape the sides of the bowl and stir and fold the batter until everything is incorporated.
- Grease two 8×4 bread pans with shortening and then flour them. Or you may use cooking spray. Pour the batter evenly into the two pans. Bake the pumpkin bread on the middle rack for 65 to 75 minutes until a toothpick comes out clean. Check the bread after 45 minutes, if it is getting too brown, add some aluminum foil on top.
- Allow the bread to cool for 10 minutes then remove them from their pans and place on a wire rack to cool completely. Eat plain or spread some butter on it. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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