A simple pumpkin bread recipe that’s quick and easy to make, and is loaded with warm fall spices. You’ll have it on repeat all season long!
Because do I dare even call myself a food blogger without a pumpkin bread recipe on my site? Here is my submission to the world of pumpkin bread recipes. It’s my favorite because:
- It’s simple. No streusel, no glaze, no filling of any sort. Just a good, old fashioned homemade pumpkin loaf. Because sometimes you just want a cozy afternoon in a sweater with a slice of warm pumpkin bread. This one is so quick and easy to whip up, that can very easily happen!
- It uses melted butter. So much easier than softening butter, and works really well here! You (of course) don’t want the butter to be hot when mixed in. I like to melt it about halfway in the microwave, then set it aside and let the residual heat finish the job while I prep the remaining ingredients. By the time I’m ready to use it, it’s the perfect temperature.
- It’s loaded with fall spices. Because fall is all about those warming spices – cinnamon, cloves, nutmeg – this bread has it all, and in generous amounts.
The batter will be thick, so be sure to spread it out in the loaf pan for even baking.
To make pumpkin muffins:
This recipe will yield about 24 full-size muffins if you prefer that to bread. Bake at 350 degrees for 20-22 minutes.
I love quick bread recipes that make two loaves so we can eat one now, and either give the second one away or freeze for later. To freeze pumpkin bread, wait for it to cool completely, then place in a freezer bag or wrap tightly with plastic wrap and freeze. To thaw, leave at room temperature for at least a couple of hours.
Eat this with:
- Apple butter
- Cream cheese
- This whipped honey cinnamon butter
- A generous spread of soft, salted butter
- Peanut butter
Other pumpkin recipes you may like:
- These (4-ingredient!) pumpkin spice muffins with maple cream cheese frosting
- Pumpkin chili (one of my all-time favorite chilis!)
- This double layer pumpkin cheesecake with a gingersnap cookie crust
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 2/3 cup unsalted butter, melted
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease 2 (4×8-inch) loaf pans.Combine the flour, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.In a large bowl, beat together the pumpkin puree, melted butter, and sugar until completely smooth. Add the eggs and vanilla and mix. Add the dry ingredients all at once and mix on low speed until just combined – scraping down sides of the bowl as needed. Divide evenly between the prepared loaf pans. The batter will be thick! Smooth the tops with a spatula and bake 45 minutes to 1 hour, until a knife inserted into the middle of a loaf comes out clean or a digital thermometer registers an internal temperature of 200 degrees.Cool 10 minutes in the pans, then invert to release.