Easy Pumpkin Bread Recipe

A classic fall favorite, this Easy Pumpkin Bread delivers moist, warmly spiced flavor with minimal effort—a dependable recipe perfect for cozy mornings, afternoon crepes, or a comforting treat at any time.

Why You’ll Love This Recipe

• Effortless and reliable — Simple steps with everyday ingredients yield a beautifully tender loaf.
• Spiced just right — A comforting blend of cinnamon, ginger, nutmeg, and allspice enhances the pumpkin’s natural sweetness.
• Versatile base — Great on its own or dressed up with frosting, nuts, or swirled with chocolate.
• Perfect for gifting — Bakes into a hearty loaf that’s easy to slice and share.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

• 1¾ cups (220 g) all-purpose flour (spoon-and-level method)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice

Wet Ingredients

• 2 large eggs, at room temperature
• 1¼ cups (248 g) granulated sugar
• 1½ cups (341 g) pumpkin puree (canned or fresh)
• 8 tablespoons (113 g / 1 stick) butter, melted
• ¼ cup (57 g) milk

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Directions

1. Preheat Oven & Prepare Pan
   • Set your oven to 350 °F (175 °C) and position the rack in the lower third.
   • Spray a 9×5‑inch loaf pan with non-stick baking spray.
2. Mix Dry Ingredients
   • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
3. Combine Wet Ingredients
   • In a large bowl, whisk the eggs, sugar, pumpkin puree, melted butter, and milk until well blended.
4. Fold Batter
   • Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing for a tender loaf.
5. Bake
   • Transfer batter into the prepared loaf pan.
   • Bake for about 60 minutes—or until a toothpick inserted into the center comes out clean or with a few moist crumbs, or a thermometer reads 200 °F (93 °C) in the center.
   • If the top browns too quickly, loosely cover with foil toward the end of baking.
6. Cool & Serve
   • Remove loaf from the oven and let rest in the pan for 10 minutes.
   • Then transfer to a wire cooling rack to cool completely before slicing.

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Servings and Timing

• Serves: About 8–12 slices, depending on thickness
• Prep time: 10 minutes
• Bake time: 60 minutes
• Total time: Approximately 1 hour 10 minutes

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Variations

• Add-ins: Mix in ½ cup of chopped nuts, chocolate chips, or dried cranberries for added texture and flavor.
• Swirl-style: Create a ribbon of cream cheese by dolloping and swirling over the batter before baking.
• Health boost: Substitute half the all-purpose flour with whole wheat flour or oat flour for extra fiber.
• Flavor extras: Fold in ½ teaspoon of orange zest or 1 teaspoon of vanilla extract for added depth.

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Storage / Reheating

• Room Temperature: Store cooled cake in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week.
• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw and reheat gently.
• Reheat: Warm slices in the toaster or microwave for a cozy, fresh-from-the-oven feel.

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FAQs

1. Can I use fresh pumpkin instead of canned?

Yes—just roast or steam and puree until smooth to carry the same moisture and flavor.

2. What if I don’t have all the spices?

Use a dash of pumpkin pie spice (about 1 teaspoon) in place of the assorted spices.

3. How do I prevent a dense loaf?

Avoid overmixing once you combine wet and dry ingredients—the batter should be just moistened.

4. My loaf is sunken in the middle—why?

Possible causes include insufficient baking time, an oven that’s too cool, or excess moisture from pumpkin puree—extend baking time slightly and test with a toothpick or thermometer.

5. Can I halve the recipe?

Yes—use a smaller loaf pan and reduce baking time to 45–50 minutes.

6. Can this be made gluten-free?

Yes—use a one-to-one gluten-free flour blend and omit the allspice if the blend is heavily spiced.

7. Is it okay to mix with a hand mixer?

Yes, in moderation—mix wet ingredients until smooth, then add dry ingredients gently. Avoid overbeating once combined.

8. Do I have to cool before removing from pan?

Letting it rest for 10 minutes helps it set and makes it easier to release without sticking.

9. Can I make muffins instead?

Definitely—fill muffin cups about ¾ full, and bake for 18–20 minutes or until a toothpick comes out clean.

10. Any ideas for serving?

Enjoy plain, slathered with butter, or toast a slice and top with cream cheese or nut butter for a tasty twist.

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Conclusion

This Easy Pumpkin Bread is a fall classic—moist, warmly spiced, and utterly comforting. It’s effortless to prepare, beautifully adaptable with mix-ins or toppings, and perfect for sharing (or keeping all to yourself). Let me know if you’d like frosting ideas or seasonal pairing suggestions!

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