There’s nothing like making a loaf of easy pumpkin bread in the fall months. Warm, spiced and topped with a crunchy layer of pumpkin seeds, a slice of this bread is just like the one you can find in your favorite coffee shop. It’s sure to delight anyone who craves a taste of fall.
Whenever the weather starts cooling off, I always get a hankering for buying more sweaters and scarves, coffee drinks with pumpkin spice flavors and some fall baking.
If I order a pumpkin spice latte, I will always want a slice of warm pumpkin bread to go with it.
But buying pastries can really add up at the coffee shop after a few visits.
That’s where the fall baking desire comes in: I love to bake up a few loaves of pumpkin desserts in the fall. From pumpkin doughnut muffins to pumpkin cake push pops, there is always room in my baking schedule for more pumpkin.
But pumpkin bread takes the cake. It is often requested in my house whenever the hot temperatures subside.
Easy pumpkin bread
I’ve been baking this pumpkin bread recipe for at least a decade, and it’s always such a hit.
Over the years I’ve been tweaking it to make it to my liking. I love the ease of making this pumpkin bread with canned pumpkin.
And if I find myself with leftover pumpkin puree, I use it to make pumpkin spice syrup for coffee drinks and cocktails. The two together instantly transport me to the nearest coffee shop!
(Truthfully, this recipe is better than Starbucks’ pumpkin bread!)
Better than Starbucks pumpkin bread recipe
This recipe is as good as, if not better than the one you can find in the siren’s coffee house.
It’s moist. It’s perfectly balanced between sweet and spiced. And it has that crunchy pumpkin seed topping, just like the one you can order with your PSL.
But I love making it at home because:
- You can make more. I’ll often make an extra loaf for a friend or neighbor, or sometimes I’ll bake up a ton of mini-loaves in this miniature loaf pan. (I love giving these to guests at Thanksgiving to enjoy the next morning.)
- You can use your favorite ingredients. I will always splurge on organic pumpkin puree, or sometimes even homemade pumpkin puree. My spices always come from my favorite local shop or a high-quality brand like Spiceology. And it never hurts to use high-quality vanilla extract, either.
- You can mix it up. Sometimes I will add more pumpkin seeds to the top or even to the batter. Sometimes I will stir in chocolate chips to make it into pumpkin chocolate chip bread.
How to make pumpkin loaf
Here’s a quick look at how we’ll make this easy pumpkin bread:
- Preheat your oven to 350°F and grease your loaf pan.
- Mix up the dry ingredients and spices.
- Beat the eggs, sugars and vanilla.
- Add the pumpkin and oil.
- Slowly stir in the dry ingredients and spices.
- Pour into the loaf pan and bake!
- Bake for an hour, then let the bread cool down before serving.
Now let’s go step-by-step with pictures on how to make this pumpkin bread.
Before you get started, measure out all your ingredients. It makes baking go so much faster! Also, turn on the oven to 350°F, then grease your loaf pan.
Go ahead and mix together the all-purpose flour, baking powder, baking soda and salt, as well as the spices. Feel free to substitute the spices for pre-mixed pumpkin pie spice.
Step 2: Beat the eggs until all the ingredients are nice and blended. The color of the mixture should be pale yellow.
Step 3: Add the pumpkin puree.
Step 4: Add the oil.
Step 5: Mix again until the ingredients are all incorporated. The addition of the pumpkin will cause the mixture to turn a light orange.
Step 6: Add the dry ingredients: the spices, flour, baking soda, baking powder and salt. (Ideally you will prepare these ahead of time in a mixing bowl — I forgot to grab a picture of this step!)
Step 7: Mix on low speed until the flour mixture is just incorporated. Be sure to stop and scrape down the sides of the bowl every 30 seconds or so to make sure all the dry ingredients get mixed together.
Step 8: When the mixture is a solid orange color, you are ready to pour it into your loaf pan.
Step 9: Top with pumpkin seeds and pop it in the oven!
Cook for 60 minutes, but start checking it around the 50-minute mark. Test it with a cake tester or a toothpick. When it comes out clean, you’re ready to take it out of the oven.
Step 10: Place the loaf pan on a wire baking rack for 10 minutes, then remove the loaf from the pan and let cool completely before cutting into it.
Cut it into thick slices — it should yield you 8-12 slices depending on how thick you like your pumpkin bread to be sliced.
And that’s how you make pumpkin bread! So easy and way better than Starbucks.
It’s seriously the best. This easy pumpkin bread recipe will satisfy your hankering for fall baking!
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 4 eggs
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
- 3/4 cup pumpkin puree
- 3/4 cup canola oil
- 1/4 cup chopped pumpkin seeds, optional
- Preheat the oven to 350°F. Grease an 8x4-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a stand mixer fitted with the paddle attachment, beat the eggs, sugars and vanilla on high speed until pale in color.
- Add the pumpkin and the oil until fully incoporated.
- Stir in the flour mixture and spices. Mix until just combined.
- Pour into the prepared loaf pan. Sprinkle chopped pumpkin seeds over top, if desired.
- Bake for 60 minutes, or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn onto a cooling rack to cool completely before serving.
- Store wrapped in plastic wrap for up to 4 days.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 294Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 62mgSodium: 240mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 4g