The easiest pumpkin bread with 12 ingredients! Pumpkin bread takes 15 minutes to prep, you will want to share this with friends and family! Can be made in muffin, mini muffin or mini loaf pans. Scroll down to view the how-to video!
With over 150 comments, this easy pumpkin bread is a classic fall recipe that will soon be a favorite in your family! Quick breads and muffins are some of my favorite baked goods because you can eat them any time of the day. Morning. Afternoon. Snack. Dessert. Yum.
Did you stock up on canned pumpkin yet? Either grab that can from your pantry or go out and buy a can because is the best pumpkin bread ever!
- all purpose flour: flour is necessary to build structure
- baking soda and baking powder: helps to leaven and lift the batter
- cinnamon, cloves, and nutmeg: adds warmth and classic spice flavor
- salt: just a pinch to balance the sweetness and enhances the other flavors
- granulated sugar and brown sugar: adds sweetness, flavor, and moisture
- milk: adds fat and moisture
- eggs: binds the batter together by providing structure
- pumpkin puree: adds pumpkin flavor and acts as a binder
How to Make Pumpkin Bread
The best part about this pumpkin pound cake is that you’ll only dirty up 3 things – a small bowl, a larger bowl, and the loaf pan.
- In a small bowl combine all of the dry ingredients.
- In a larger bowl combine the sugar and brown sugar, milk, and egg whites. Add in the pumpkin.
- Gently mix in the flour mixture.
- Pour into a greased loaf pan and bake at 350ºF for 55-60 minutes.
The pumpkin spice craze has unleashed for the the season. The most notable pumpkin spice item is probably the pumpkin spice latte (PSL!). We should thank coffee shops everywhere for creating the best fall beverage ever.
There are definitely some PSL haters out there who want nothing to do with pumpkin spice. I personally love the craze, within reason. But I found some weird products that definitely shouldn’t have been pumpkin spiced. Yes, I just made it into a verb. Here’s my take on the good and the ugly of all things pumpkin spice.
GOOD: PSL, pumpkin spice coffee creamer, pumpkin spice pudding, pumpkin spice almonds, and pumpkin spice kettle corn.
UGLY: pumpkin spice dental chews for pets, pumpkin spice pringles, pumpkin spice lasagna, pumpkin spice seltzer water, and pumpkin spice skittles.
Do you have something to add to the list, on the good or ugly side?! Leave a comment telling us!
Copycat Starbucks Pumpkin Pound Cake
This copycat version of Starbucks pumpkin pound cake rivals the real deal, so much so you won’t have to fork over $2-3 for a single slice anymore. Bake up a whole loaf in your own kitchen in under 90 minutes, which the majority of that time is baking and cooling, aka a great time to watch Fixer Upper!
How to Make this Bread Gluten Free
I’ve made this bread with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
How to Store
Store the bread in an airtight container on the counter. To keep the bread extra moist, wrap in plastic wrap then place inside the container.
How to Freeze Quick Bread
To freeze the whole loaf: allow it to cool completely, then wrap well in plastic wrap, then in aluminum foil. Place inside a ziplock bag. To thaw, place the wrapped bread in the fridge overnight.
To freeze individual slices: allow the loaf to cool completely and slice. Wrap each slice in plastic wrap then in aluminum and place inside a ziplock bag. To thaw, place a slice in the fridge overnight. Or unwrap and microwave for 30 second intervals.
• DO NOT OVER MIX THE BATTER
I have been guilty of this myself and I am learning to be okay with lumps in my batter. For quick bread, do not use your electric mixer to beat in the dry ingredients, using a spatula and mixing by hand will give you more control. “Mix just until incorporated” means mixing the dry ingredients with the wet ingredients until you can just no longer see any flour streaks. Yes you should still scrape the sides and the bottom of the bowl, but do that as you’re mixing in the flour.
• BE CAREFUL TO NOT OVER BAKE THE BREAD
Sometimes the bread can trick you, it can look done on the outside but still be doughy in the middle. That’s when tenting the bread with aluminum foil comes in handy. It protects the top from becoming too brown, overcooked or crusty.
• LOAF PAN SIZE MATTERS
There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking.
More Pumpkin Desserts
- 1 ½ cups all purpose flour, gluten free all purpose flour works great!
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- ¼ cup milk, I used skim
- 3 large egg whites
- 1 cup canned pumpkin puree, use a 15 oz can – you’ll have a little leftover in the can
- Preheat oven to 350º F.
- In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
- In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin, and mix together well.
- Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
- Throughly spray a loaf pan with non-stick cooking spray.
- Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan before removing.
- Store in an air tight container.