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Pumpkin Bread Recipe

Pumpkin Bread Recipe Fresh Out of the Oven Sitting on a Wooden Platter Surrounded by Fall Decor
This ultra-soft, moist pumpkin bread uses a whole can of pumpkin and outshines Starbucks' pumpkin loaf. Bonus: It’s a breeze to whip up in just 10 minutes! Who needs a barista when you've got this recipe?
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 8 slices

Ingredients

  • 1 3/4 cup All-Purpose Flour
  • 1 tbsp Pumpkin Spice
  • 1 tsp Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 can Pumpkin Puree 15 oz. Can (DO NOT use Pumpkin Pie Filling)
  • 1 cup Granulated Sugar can use Coconut Sugar
  • 1/2 cup Brown Sugar
  • 2 large Eggs
  • 1/2 cup Vegetable Oil (we use Extra Virgin Olive Oil)
  • 1 tbsp Vanilla Extract

Instructions

  • Preheat oven to 375°F. Grease a 9x5 loaf pan and line it with parchment paper (let the paper hang over the edges) for easy removal. Set aside.
  • Combine the flour, pumpkin spice, baking soda, and salt with a whisk in a medium bowl. Set aside.
  • Combine the pumpkin, granulated sugar, and brown sugar with a whisk in a large bowl. Beat in eggs, oil, and vanilla extract. Gradually whisk in the flour mixture until it is smooth and free of lumps.
  • Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. At around the 30-minute mark, loosely cover the top of the bread with foil to prevent overcooking. Pour the batter into the prepared loaf pan and use a spatula to smooth the top evenly.
  • Allow to cool for 10 minutes, then slice and serve warm, or allow to cool completely.