Simple Pumpkin Loaf Recipe

This pumpkin spice bread is will have your house flooded with the warmth and scent of autumn. Just a few ingredients come together for this simple pumpkin loaf that’s made extra festive by being baked in a Nordic Ware Pumpkin loaf pan.

Photo by Jessica Furniss

Jump to Recipe

There was a time in my life when I didn’t let myself like things. I was so afraid of being cringe, so afraid of standing out that even in private I would shame myself for liking things if I thought folks I deemed “cool” wouldn’t also like them. This was honestly a survival skill I learned after being mocked for standing out too much as a kid. But, dangit I’m so glad I worked through it because today is October 1st and I can say with my whole chest that I’m so excited it’s pumpkin season!

Photo by Jessica Furniss

Pumpkin Bread Ingredients and Variations

• All-purpose flour

When it comes to baked goods like cakes and quick breads I almost always choose White Lilly all-purpose flour. It creates the softest, most tender texture that hits every time. But, if it’s not available in your area I recommend King Arthur all-purpose flour which works well on all bakes.

• Spices

This recipe calls for cinnamon and pumpkin spice, but you can mix and match whatever spices you like. Sometimes I add 1/4 teaspoon of nutmeg and 1/8 teaspoon of clove and only use 1/2 a teaspoon of cinnamon. Don’t be afraid to play around and use what you love.

• baking powder and baking soda

You really need both of these to make your bread rise properly, so even though it’s tempting to just use one or the other, I recommend using both baking powder and baking soda in your pumpkin bread.

• Kosher salt

Kosher salt is my preference in this recipe, but table salt can also work just be sure to cut the amount in half if using table salt as it has a higher sodium content.

• Vegetable oil

You can substitute melted butter for vegetable oil in pumpkin bread for a richer, denser texture. I usually prefer vegetable oil for a lighter, more delicate loaf.

• 2 large eggs

I like to use large eggs for this pumpkin bread to get a nice and fluffy loaf, but if you have small eggs I recommend using 3 instead of 2.

• 1 1/4 cups granulated sugar

For a richer flavor you can use brown sugar instead of white sugar in pumpkin bread.

• 1 cup pumpkin puree

Be sure to grab the can that says “pumpkin puree” and not “pumpkin pie filling” in the store. I’ve made this mistake before and my pumpkin loaf turned out waaaay too sweet. So just be mindful.

• 1/3 cup milk

Whole milk is the best milk for pumpkin bread in my opinion, but oat milk can be used or even water for allergy needs or taste preference.

How to make pumpkin bread

Making pumpkin bread is as easy as mixing together all the dry ingredients first, then separately mixing together the wet ingredients (along with the sugar) then combining the wet and dry. Some folks like to alternate adding flour and milk, but I’ve found it doesn’t make much of a difference. So I just combine the milk along with the other wet ingredients. To get a loaf that looks like the one pictured here, use a Nordic Ware loaf pan. They have a few pumpkin themed ones and any of them will work with this recipe.

My Pumpkin Bread is Sticking

I’ve made this recipe a lot and Pam Non-Stick Baking Spray has never let me down. To keep your pumpkin bread from sticking spray a generous coat of Pam, being sure to get all the crevices. And always be sure to get the Pam that includes flour, not just regular cooking spray.

Photo by Jessica Furniss

Tips for Making Pumpkin Bread

• Help! My pumpkin loaf is sticking!

  • I’ve made this recipe a lot and Pam Non-Stick Baking Spray has never let me down. To keep your pumpkin bread from sticking spray a generous coat of Pam, being sure to get all the crevices. And always be sure to get the Pam that includes flour, not just regular cooking spray.

• Can I use pumpkin pie mix to make pumpkin bread?

  • No! Pumpkin pie mix comes pre-sweetened and you will end up with an inedible loaf.

• Can you freeze pumpkin bread?

  • Yes, you can freeze pumpkin bread. Simply wrap the whole loaf in plastic wrap then add it to a large zip top bag and freeze for up two months. Thaw fully on the counter before enjoying.

Find my mocktail recipes in my e-book Hydrating Mocktails: 31 drink recipes to leave you hydrated instead of hungover.

All photos & recipes Ⓒ Jessica Furniss

Author Jessica Furniss

Prep time

15 Min

Cook time

1 Hour

Total time

1 H & 15 M

Print

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Simple Pumpkin Loaf Recipe

This Pumpkin Bread is filled with the flavors of fall.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1 cup pumpkin puree
• 1/3 cup milk

Instructions

1. Spray a loaf pan with non-stick baking spray (I like Pam baking spray) thoroughly covering every crevice. Preheat the oven to 350°F.
2. In a medium-sized mixing bowl combine the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt and set aside.
3. In another medium-sized mixing bowl combine the vegetable oil, eggs, sugar, pumpkin puree, and milk and whisk until well combined. Then add the dry ingredients to the wet ingredients and fold together gently until fully combined.
4. Pour the mixture into your loaf pan and bake uncovered for about 1 hour. The bread is ready when a toothpick inserted in the center comes out dry.
5. Remove the loaf pan from the oven and allow to sit on a cooling rack for about 10 minutes before flipping the loaf onto the cooling rack to finish cooling.
6. Enjoy with a latte!