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Pumpkin Bread

Pumpkin Bread

  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 12 to 16 servings 1x


This classic pumpkin bread recipe is easy to make without a mixer, perfectly moist, and full of the best pumpkin flavor!




  1. Prepare oven and bread pan. Heat oven to 350°F.  Line a 9 x 5-inch bread pan with parchment or mist with cooking spray.
  2. Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder and salt until combined.  Set aside.
  3. Mix the sugars and wet ingredients. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar and melted butter until evenly combined.  Add in the pumpkin purée, eggs and vanilla and stir until evenly combined.
  4. Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain.  (Try to avoid over-mixing!)
  5. Bake. Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even.  Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
  6. Cool. Transfer the pan to a wire baking rack and let the bread cool for 10 minutes.  Then run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5-10 more minutes.  Then slice, serve and enjoy!


Storage instructions: This bread can be stored in a food storage container or zip-top bag at room temperature for up to 3-4 days.  If you would like to freeze the bread, let it cool completely to room temperature.  Then wrap the bread tightly in bees wrap (or plastic wrap), enclose it in a food storage container or zip-top freezer bag, and freeze for up to 3 months.