My timing could not have been better making this easy pumpkin bread recipe yesterday morning. I can’t imagine anything better than baking in a cozy kitchen while a cold front blows through with rain and dropping temperatures. The kitchen spells wonderful just like my mom’s kitchen when she made pumpkin bread, and I suppose it should since my recipe is based on one that she used.
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This classic no fail recipe makes two loaves that are moist and delicious with just a little bit of spice. My secret is using homemade pumpkin spice in the recipe. I highly recommend making a batch so you can use it through the holidays. For details see my post Pumpkin Spice Recipe.
If you’re short on time see the recipe notes for the pumpkin spice substitute.
By the way, I keep a jar of pumpkin spice on my counter through the winter months to add to lattes and my morning oatmeal.
Pumpkin Bread Recipe
- 3 1/3 cups flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin spice
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 4 eggs beaten
- 1 15 ounce can pumpkin puree
- 1 cup vegetable oil or canola oil
- optional – 1 cup chopped pecans
Instructions For Pumpkin Bread
- Pre-heat oven to 350° F. Prepare pans by lining them with parchment paper or use baking spray.
- Combine all dry ingredients – flour, salt, baking soda, baking powder, spices and sugars.
- Make a well in the center of the flour mixture and add wet ingredients – eggs, pumpkin puree and oil.
- Mix with a spoon or a hand mixer. Stir in chopped pecans last.
- Spoon evenly into two prepared pans.
- Bake on center rack in the oven for 50 to 60 minutes. Test by inserting a wood screw into the split crust.
- Remove from oven and let rest for 5 minutes. Remove from pans and allow to cool on wire racks.
Recipe Notes:
When using loaf pans that are 9″x5″ I suggest a baking time of 50 to 60 minutes. However when using 8.5″ x 4.5″ loaf pans you may need to increase the baking time by 5 to 10 minutes.
If you don’t have time to make your own pumpkin spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves for the recipe above.
Store pumpkin bread in an air tight container in the refrigerator for up to three days.
We usually have no problem finishing off a loaf within in a day or two, and I put the other loaf in the freezer sliced. It will easily keep for a month.
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Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with seasonal inspiration that you can use right now!
I’m a huge pumpkin fan, so I hope you’ll love this classic recipe as much as I do.
Cheers!
Pumpkin Bread Recipe
Ingredients
- 3 1/3 cups flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons pumpkin spice or 1 tsp cinnamon, 1/2 tsp nutmeg 1/2 tsp cloves
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 4 eggs beaten
- 1 15 ounce can pumpkin puree
- 1 cup vegetable oil or canola oil
- 1 cup chopped pecans optional
Instructions
- Pre-heat oven to 350° F. Prepare pans by lining them with parchment paper or use baking spray.
- Combine all dry ingredients - flour, salt, baking soda, baking powder, spices and sugars.
- Make a well in the center of the flour mixture for wet ingredients - eggs, pumpkin puree and oil.
- Mix with a spoon or a hand mixer. Stir in chopped pecans last.
- Spoon evenly into two prepared pans.
- Bake on center rack in the oven for 50 to 60 minutes. Test by inserting a wood screw into the split crust.
- Remove from oven and let rest for 5 minutes. Remove from pans and allow to cool on wire racks.
Recipe Notes
When using loaf pans that are 9"x5" I suggest a baking time of 50 to 60 minutes. However when using 8.5" x 4.5" loaf pans you may need to increase the baking time by 5 to 10 minutes.
If you don't have time to make your own pumpkin spice, use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves.