Home » Blog » Course » Pumpkin BreadPumpkin Bread Pin RecipeRate RecipePublished: Sep 18, 2022 by Marlene Wallace · This post may contain affiliate links. Please see our full Disclosure Policy for details. Moist and fluffy pumpkin loaf bursting with pumpkin flavor and warm fall spices. Learn how to make this easy pumpkin quick bread. Jump to Recipe This wonderfully light and moist pumpkin bread is the perfect fall dessert and comes together in only 15 minutes. It is super easy to make. This pumpkin bread recipe is made with butter and milk. No oil! Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them and you are ready to bake. Everyone will love this fragrant and perfectly spiced pumpkin loaf, that can be served as a dessert, for breakfast or brunch, as well as for an afternoon snack. Slather it with creamy butter or dip it in maple syrup, no matter how you serve this scrumptious fall treat, it will be a sure crowd pleaser either way. Table of Contents What is Pumpkin Bread? Why You’ll Love This Ingredients Recommended ToolsInstructions Recipe Tips More Quick Bread Recipes:How To StoreCommon QuestionsMore Pumpkin Dessert RecipesStef says….Pumpkin Bread What is Pumpkin Bread? Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals. Why You’ll Love This Notable: moist, light and fluffy pumpkin bread full of warm fall spicesMain Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking sodaCooking Method: oven bakedCooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.Diets: vegetarianSpecial Equipment Needed: electric mixer, 9×5-inch loaf pan Ingredients You may have all of these pumpkin quick bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe. Pantry Ingredients: light brown sugar, granulated sugar, vanilla extract, pumpkin puree, all-purpose flour, baking powder, baking sodaRefrigerated/Frozen Ingredients: salted butter, buttermilk, eggsSpices: pumpkin pie seasinong, salt Variations: Chocolate Chip Pumpkin Bread: Use our recipe to make a delicious chocolate pumpkin bread. Gluten Free Pumpkin Bread: Make a simple substitution to make this bread a moist gluten free bread. WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices. Recommended Tools Electric Mixer – This recipe requires an electric mixer in order to beat the butter and other wet ingredients together. However, in case you don’t have a mixer it is also possible to hand whisk the batter. Instructions This section shows how to bake pumpkin loaf in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos. PREPARE: Firstly, preheat the oven to 350ºF and then line a loaf pan with parchment paper. MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add them to the wet ingredients. Mix just until combined. BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it. SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup. WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for. Recipe Tips Follow these tips to make the best pumpkin loaf. Tip: Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.Tip: Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely. More Quick Bread Recipes: Gluten Free Pumpkin Bread Blueberry Lemon Bread with Lemon Glaze Lemon Bread with Lemon Glaze Chocolate Raspberry Muffins How To Store Counter: Leftover pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days. Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months. Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight. Common Questions Is it possible to use pumpkin pie filling instead of pumpkin puree? Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the cake. Moreover, other pie filling additives might cause the bread to not bake evenly. What is pumpkin pie spice? Most popular pumpkin pie spice brands are a blend of ground cinnamon, ginger, nutmeg, ground cloves and ground allspice. Pumpkin pie spice combines all your favorite fall dessert flavors into one spice mix. Is it better to use a metal loaf pan or a glass baking dish? Both kinds of pans should work equally well with this recipe. However, don’t forget to line the baking dish with parchment paper for easy removal after baking. More Pumpkin Dessert Recipes Pumpkin Bar Recipe Pumpkin Bread with Chocolate Chips Pumpkin Muffins with Cream Cheese Filling Pumpkin Pie Cupcakes Stef says…. Like most people I am always looking forward to the big announcement: “Pumpkin spice lattes are back!” Luckily, there is no more need to wait! Have you tried my Pumpkin Spice Latte recipe? It shows you how to make pumpkin spice coffee three ways: blended, iced, and steamy hot! 5 from 2 votes Pumpkin Bread Author Andrea + Stef Course Bread, Dessert Cuisine American Prep Time 15 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Print Pin Rate 1 loaf Moist and fluffy pumpkin loaf bursting with pumpkin flavor and warm fall spices. Learn how to make this easy pumpkin quick bread. Cook ModePrevent your screen from going dark Equipmentelectric mixer9×5-inch loaf panmixing bowls Ingredients 1x2x3x▢ ½ cup salted butter softened▢ ½ cup light brown sugar packed▢ ½ cup granulated sugar▢ 2 teaspoon vanilla extract▢ ½ cup buttermilk▢ 1 cup pumpkin puree▢ 2 large eggs▢ 2 cups all-purpose flour▢ ½ teaspoon salt▢ 2 teaspoon pumpkin pie seasoning▢ 2 teaspoon baking powder▢ ½ teaspoon baking soda InstructionsPreheat the oven to 350°.Line a 9×5-inch loaf pan with parchment paper.With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs. In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda. Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix. Pour batter into the loaf pan. Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean. Remove from the oven and place on a cooling rack. Notes Allow the bread to cool slightly before removing from the loaf pan. Bread will slice better if it has completely cooled. Serve with butter or maple butter. NutritionCalories: 2851kcal | Carbohydrates: 431g | Protein: 45g | Fat: 108g | Saturated Fat: 64g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 585mg | Sodium: 3591mg | Potassium: 1271mg | Fiber: 14g | Sugar: 223g | Vitamin A: 41649IU | Vitamin C: 11mg | Calcium: 907mg | Iron: 19mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet