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Easy Pumpkin Bread

It’s that time of year again.

Pumpkin ever’thangs!

But, especially delicious pumpkin bread.

Easy Pumpkin Bread, y’all!

Honestly, I make this pumpkin bread recipe all year long – it’s that good.

Nothing like a quick quick bread that makes you feel all warm and loved inside.

Just take a look at this buttery beauty:

pumpkin bread graphic

We are big fans of Sour Cream Banana Bread in this house. 

Big. Fans. 

The out-of-this-world deliciousness that is that banana bread is our gold standard of quick breads. 

Then one day, Boy shared this pumpkin bread recipe with me.

He said it was the best he’s ever had, so I had to pay attention. 

And make some. 

You know, to test and see for myself and for you.

Making and eating things for you is mah love language.

Pumpkin Bread

On top of this pumpkin bread being one of the best things you’ll ever put in your piehole, it’s so stinkin’ easy to make.

I’m willing to bet you have most of the ingredients in your pantry right now.

Well, maybe a quick trip to the grocery store for pumpkin puree, but that’s it!

Fun OMT! Fact #27: I keep all the ingredients for this bread in my pantry year-round.

Once you taste it, you’ll do the same.

Yeah, you will!

One of my favorite times to make this moist pumpkin bread recipe, is after the holidays.

Here’s my reasoning: after indulging in the hard to resist Halloween,Thanksgiving and Christmas foods, it’s a good time to boost your system with some pumpkin antioxidants in the form of cake.

WHAT?!

(this is why you keep coming back here to OMT!.  I can justify like no one’s business!)

[Tweet “You’re gonna make this pumpkin bread all year round. Yuh-huh. Yes, you are.”]

Pumpkin Bread

Oh, momma – so good.

Need another reason to keep pumpkin in your pantry year-round?

Pumpkin isn’t just good for us, it’s good for your pups.

Here are a couple of off-topic and Oh, my! inducing pumpkin facts.

Did You Know: When dogs are sick, pureed pumpkin is easy on their digestive track and is incredibly helpful to ease their stomach upset

The bonus?  Most dogs love pureed pumpkin and will eat it even when they are not feeling well. 

I can tell you from personal experience that it has helped more than one of our pups. 

Good reason to keep a can (or four) in the pantry.

IMPORTANT FACT: Pumpkin puree is good for dogs, but pumpkin baked goods, not so much.

You will most likely love this recipe, but it’s best to keep it to yourself and not share with your doggies, as it’s seasoned. 

No bueno for your furry friends.

Can you freeze pumpkin bread?

Yep.

Matter of fact, when I bake this recipe, I usually double it.

One loaf gets eaten right out of the oven, slathered in butter.

One loaf gets eaten the following day, or given to a neighbor.

Two loaves get wrapped in plastic wrap, then put into freezer bags and placed in freezer.

To thaw, simply take out of freezer bag and leave in plastic wrap on counter until you’re ready to dig in.

How long does pumpkin bread last?

I always giggle at that question.

Um, as long as it takes you to devour – that’s how long!

Quick breads are meant to be eaten within a day or two.

Quick bread by definition is a bread that uses baking powder or baking soda (instead of yeast) to quickly leaven the bread.

This pumpkin bread stays moist for about two days.

You can then toast slices or wrap and heat them before serving.

You know what to do now. 

Git to the kitchen. 

Open a can of pumpkin.  Crack some eggs.  Stir some batter. 

You can thank me when you have your first bite slathered with butter.

Happy Baking, Y’all!

Note: If you prefer a printable recipe, scroll to bottom of post.

Easy Pumpkin Bread

Moist. Easy. Delicious. What more do you need?

Ingredients:

2 cups all-purpose flour

2 cups sugar

3/4 cup salted butter, softened

2 large eggs

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon ground nutmeg

1 15-ounce can 100% pure pumpkin puree (like Libby’s)

Directions:

1: Preheat oven to 325 degrees.

2: Grease two 8 ½” x 4 ½” loaf pans.

3: Combine flour, baking powder, baking soda, and spices in a bowl. Whisk together and set aside.

4: In a large bowl, cream butter and sugar until just blended. You can do by hand or use a mixer.

5: Add eggs one at a time, mixing well after each addition.

6: Continue beating until very light and fluffy.

7: Mix in pumpkin.

8: Mix in flour mixture until combined.

9: Pour batter into prepared pans and bake for about 60
minutes, or until toothpick comes out clean.

10: Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool
completely.

Notes:

* Cooling in pans after baking allows for the sides to shrink away from the pan, making it easier to remove loaves.

* Some ovens may require a longer bake time. Keep an eye on loaves after the initial 60 minutes.

* Adapted from Once Upon a Chef

pumpkin bread in pan

Easy Pumpkin Bread

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Moist. Easy. Delicious. What more do you need?

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup salted butter, softened
  • 2 large eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 15-ounce can 100% pure pumpkin puree (like Libby's)

Instructions

  1. Preheat oven to 325 degrees.
  2. Grease two 8 ½” x 4 ½” loaf pans.
  3. Combine flour, baking powder, baking soda, and spices in a bowl. Whisk together and set aside.
  4. In a large bowl, cream butter and sugar until just blended. You can do by hand or use a mixer.
  5. Add eggs one at a time, mixing well after each addition.
  6. Continue beating until very light and fluffy.
  7. Mix in pumpkin.
  8. Mix in flour mixture until combined.
  9. Pour batter into prepared pans and bake for about 60minutes, or until toothpick comes out clean.
  10. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool
    completely.

Notes

* Cooling in pans after baking allows for the sides to shrink away from the pan, making it easier to remove loaves.

* Some ovens may require a longer bake time. Keep an eye on loaves after the first 60 minutes.

* Adapted from Once Upon a Chef

Original Post: February 23, 2015 Updated Post September 24, 2019

 

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Sandi

Friday 13th of December 2019

Patti, now I feel like the meat in an idiot sandwich, because I was looking BENEATH the Comments section for the rating scale, not ABOVE it! Just now gave 5 stars for this yum-o pumpkin bread!

Patti Tucker

Friday 13th of December 2019

hahahahaha!

Thank you!!

Sandi

Friday 13th of December 2019

Hi Patti, Earlier today I baked pumpkin bread using your recipe, and my kitchen still smells delicious! The bread itself has cooled and tastes scrumdillyious! Only thing I did differently was sprinkle some light brown sugar (Total of about two Tablespoons altogether) on top of the batter b4 placing the loaf pans in the oven. This gives the bread a slightly sweet crunch to the crust. Instead of two regular size loaf pans, I used mini loaf pans, and it made five. Have yourself a blessed, Merry Christmas, and keep the dandy recipes coming in 2020.

Patti Tucker

Friday 13th of December 2019

Sandy! Thank you for coming back to tell us about it (I now NEEEEEEEEEED pumpkin bread!).

You got me to thinking about how they would make the perfect neighbor gifts in those mini-pans. Nommy!

I'd love if you'd scroll down to the recipe card and click a 4 or 5 star rating so others will know it's Sandy-approved!

Thanks and Merry Christmas!

Sharon

Thursday 24th of October 2019

Oh, sorry, my bad..I didn't notice that you changed the butter salt thing and thought it was exactly the same.

Sharon

Thursday 24th of October 2019

This is the exact same recipe from the site Once upon a Chef which is Jen Segal's website.

Patti Tucker

Thursday 24th of October 2019

Yes, ma'am! I have a note that it's adapted from her recipe (for simplicity this one omits salt and uses salted butter).

Pam

Wednesday 2nd of October 2019

Ok, I know I am going to love this recipe because it is similar to the one I use. Except, yours is a "2" recipe, and mine is a "3" recipe, as in 2 cups of sugar, 2 cups of flour, 2 eggs. Just replace the 2s with 3s, and the recipes are pretty much the same! So, I am going to try yours, because I'd rather use 2s than 3s!! I seriously can't wait to try it. It will save me money. Plus, it looks maybe even better than mine! (Also, yours uses butter, and mine uses oil, so definitely yours is better!

Patti Tucker

Thursday 3rd of October 2019

It's hard to beat the flavor and feel of buttah! Enjoy, Pam!