This is hands down the best pumpkin bread recipe you’ll try! It is easy, quick, and so full of the wonderful fall flavors you know and love. And you only need 10 minutes of active time to whip up a loaf!
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with baking spray.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
In a medium bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla and whisk until well combined.
Pour the wet mixture into the dry mixture and stir together until just combined. Pour the batter into the prepared pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out with a few moist crumbs and the center springs back when lightly pressed. You can loosely cover the loaf with foil after 30 minutes of baking to protect the top from browning too much if desired. Let cool in the pan for 15 minutes then remove the loaf and cool completely on a wire rack.
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Notes
Weigh the flour. Using too much flour will result in dry, crumbly quick bread, and no one wants that! The most accurate way to measure flour is with a kitchen scale. If you don’t have one, fluff your flour up first before spooning it into a measuring cup. Level off with a knife. This will keep you from packing in too much flour.
Use canned pure pumpkin puree. Pumpkin pie filling has sugar and spices added to it, so you want to avoid that. You can make this recipe with fresh pumpkin puree if you like, but remove as much moisture as you can from it beforehand, or the texture of the pumpkin treat won’t be right.
A few swaps for richer pumpkin loaf. For richer flavored bread, swap out the vegetable oil for melted unsalted butter and replace all or half of the granulated sugar with light or dark brown sugar.
Don’t over-mix the batter. For the best pumpkin bread recipe, stir the wet ingredients and the dry ingredients until just combined. Over-mixing will yield a dense pumpkin loaf.
Cover the loaf to prevent browning. If you’re worried about the top of the bread becoming too brown, you can loosely cover the loaf with aluminum foil after 30 minutes of baking.