Easy Pumpkin Bread Recipe

This easy pumpkin bread recipe makes one moist and flavorful loaf filled with pumpkin, cinnamon and warm fall spices. It is a great small-batch recipe for two people because you can enjoy a few slices now without ending up with multiple full-size loaves.

The recipe can also make three mini loaf pans. Keep one mini loaf on the counter and place the others in the freezer for another day. This makes it easy to enjoy homemade pumpkin bread throughout the fall without having to bake a new batch every time.

Pumpkin bread is considered a quick bread because it is made with baking soda and baking powder rather than yeast. There is no kneading, rising or special equipment required.

In fact, you don’t even need to pull out the electric mixer. A couple of bowls, a whisk and a rubber spatula are all that you need to prepare the batter.

Enjoy a slice for breakfast, as an afternoon snack or as a simple dessert. The bread is delicious on its own, but you can also warm a slice and spread butter or cream cheese over the top.

Pumpkin Bread For Two

Although this recipe makes one loaf, it is still practical for a two-person household. Most traditional pumpkin bread recipes make two full-size loaves, which can be far too much for two people to eat before the bread begins to dry out.

This recipe makes one 8½ x 4½-inch loaf that can be cut into approximately eight slices. You can keep half of the loaf on the counter and freeze the remaining slices.

You can also bake the batter in three mini loaf pans. Mini loaves are especially convenient because you can keep one out to enjoy and freeze the other two without having to slice them first.

They also make great homemade gifts. Wrap a cooled mini loaf in plastic wrap and place it in a decorative bag for an easy fall treat to share with a friend, neighbor or family member.

What Makes This Pumpkin Bread Moist?

Pumpkin puree naturally adds moisture to quick bread. However, this recipe also includes vegetable oil to prevent the loaf from becoming dry.

Oil works especially well in pumpkin bread because it remains liquid at room temperature. This helps keep the bread soft even after it has been stored for a day or two.

Brown sugar provides additional moisture and gives the bread a subtle caramel flavor. A small amount of granulated sugar adds sweetness without making the loaf overly heavy.

The most important step is to avoid adding too much flour. If flour is scooped directly from the container with a measuring cup, it can become compressed, causing you to add more than the recipe requires.

Instead, stir the flour in its container and gently spoon it into the measuring cup. Level the top with the back of a knife without pressing the flour down.

Use Pumpkin Puree, Not Pumpkin Pie Filling

Be sure to purchase pure pumpkin puree for this pumpkin bread recipe. The only ingredient in the can should be pumpkin.

Pumpkin pie filling is different because it already contains sugar, spices and other ingredients. If you use pumpkin pie filling, the bread may be too sweet and the balance of wet and dry ingredients will be altered.

You will need 1 cup of pumpkin puree for this recipe. A standard 15-ounce can contains approximately 1¾ cups, so you will have some left over.

Transfer the remaining pumpkin to a covered container and refrigerate it for up to four days. You can use it to make my Easy Pumpkin Bars or add a spoonful to oatmeal, pancake batter or a smoothie.

Pumpkin puree can also be frozen. Measure it into ¼ or ½-cup portions and freeze it in small containers or freezer-safe bags.

How To Make Pumpkin Bread

Begin by preheating the oven to 350°F. Grease an 8½ x 4½-inch loaf pan with nonstick baking spray.

For easy removal, line the bottom and long sides of the pan with parchment paper, leaving a little overhang on each side. Once the bread cools, you can use the parchment paper to lift the loaf out of the pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Whisking helps distribute the leavening agents and spices evenly throughout the flour.

In a separate large bowl, add the pumpkin puree, brown sugar, granulated sugar, eggs, oil and vanilla extract. Whisk until the mixture is smooth and evenly combined.

Add the dry ingredients to the bowl of wet ingredients. Use a rubber spatula to gently fold the two mixtures together.

Stop mixing as soon as you no longer see streaks or pockets of dry flour. A few small lumps in the batter are fine.

Don’t Overmix The Batter

Overmixing is one of the most common reasons quick bread turns out dense or tough. When flour is combined with liquid, gluten begins to develop.

A little gluten is necessary because it gives the loaf structure. However, stirring the batter too much develops excess gluten and can give pumpkin bread a tough or rubbery texture.

For the best results, fold the ingredients together using slow, sweeping motions. Scrape along the bottom and sides of the bowl to make sure there are no hidden pockets of flour.

Once the flour disappears, stop stirring. There is no need to beat the batter until it is perfectly smooth.

Baking The Bread

Pour the batter into the prepared loaf pan and spread the top into an even layer. If desired, sprinkle chopped nuts, chocolate chips or pumpkin seeds over the surface.

Bake the pumpkin bread for 50 to 60 minutes. Begin checking it at the 48-minute mark because baking times can vary depending on the material and color of your loaf pan.

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the toothpick has wet batter on it, return the loaf to the oven for another 5 minutes before checking again.

If the top becomes too dark before the center has finished baking, loosely cover the pan with aluminum foil. The foil will prevent further browning while allowing the center to continue baking.

Let the pumpkin bread cool in the pan for 15 minutes. Then lift or carefully turn it out of the pan and place it on a wire cooling rack.

Wait until the bread has cooled completely before slicing. Cutting quick bread while it is still hot can cause the center to compress and appear underbaked.

How To Make Mini Pumpkin Bread Loaves

To make mini pumpkin bread loaves, grease three pans that measure approximately 5¾ x 3 inches. You can also line the pans with small strips of parchment paper.

Divide the batter evenly among the pans. Each pan should be approximately two-thirds full so the batter has room to rise.

Bake the mini loaves at 350°F for 28 to 35 minutes. Begin checking them after 27 minutes by inserting a toothpick into the center of each loaf.

Because mini loaf pans can vary significantly in size, the exact baking time may be different. Smaller or disposable pans may finish more quickly, while deeper pans may require a few additional minutes.

If the mini loaf pans are not all the same size, check each loaf separately. Remove any loaf that is finished and allow the others to continue baking.

Let the mini loaves cool in their pans for 10 minutes before transferring them to a wire rack.

How To Store Pumpkin Bread

Once the bread has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to four days.

There is no need to refrigerate plain pumpkin bread. Refrigeration can cause quick bread to dry out more quickly.

If you add cream cheese frosting, however, the loaf must be stored in the refrigerator. Allow refrigerated bread to sit at room temperature for a few minutes before serving so it can soften.

Pumpkin bread often tastes even better the day after it is baked. Resting gives the moisture and spices time to distribute throughout the loaf.

How To Freeze Pumpkin Bread

Pumpkin bread freezes extremely well, whether you freeze an entire loaf, mini loaves or individual slices.

Make sure the bread has cooled completely before wrapping it. Wrapping warm bread traps steam, which can form ice crystals in the freezer.

Wrap the bread tightly in plastic wrap and then add a second layer of aluminum foil. Place the wrapped bread in a freezer-safe bag and remove as much air as possible.

Freeze full or mini loaves for up to three months. When you are ready to serve one, remove the foil and plastic wrap and allow the loaf to thaw at room temperature.

To freeze individual slices, wrap each slice in plastic wrap and place the wrapped slices in a freezer bag. This allows you to remove only what you need.

An individual slice can thaw on the counter in approximately 30 minutes. You can also unwrap it and warm it in the microwave for about 15 to 20 seconds.

Whether you bake one small loaf or divide the batter into mini loaves, this pumpkin bread recipe is an easy way for two people to enjoy a classic fall treat without making more than they can use.

Enjoy! Mary

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