{"id":17218,"date":"2021-10-10T18:40:02","date_gmt":"2021-10-10T13:10:02","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17218"},"modified":"2025-10-29T16:33:07","modified_gmt":"2025-10-29T11:03:07","slug":"easy-pumpkin-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-pumpkin-bread\/","title":{"rendered":"Easy Pumpkin Bread"},"content":{"rendered":"\n

Soft, perfectly spiced, and full of cozy flavor, this easy pumpkin bread<\/strong> is the kind of bake you'll want to make all season long! It comes together quickly, tastes so delicious, and makes your kitchen smell like fall.<\/p>\n\n\n\n

\"Pumpkin<\/figure>\n\n\n\n

This is the easiest pumpkin bread recipe you'll try, with simple ingredients and minimal prep. It bakes up tender and moist, with the right balance of sweetness and spice. Enjoy it plain, or slathered with butter, it turns out wonderful, every single time!<\/p>\n\n\n\n

If you love sweet quick breads<\/a> like I do, then you must try my avocado bread<\/a>, apple butter bread<\/a>, and pumpkin banana bread<\/a>. Perfect for breakfast, tea time, and snacking! <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Incredibly moist & flavorful- This is a perfectly soft, moist, and tender pumpkin bread with just the right balance of warm spices, making every bite irresistibly delicious.<\/p>\n\n\n\n

\u2728 Super easy to make - With simple pantry ingredients and easy steps, this pumpkin quick bread recipe is beginner-friendly and foolproof, perfect for home bakers of all levels.<\/p>\n\n\n\n

\u2728 A cozy and warm treat- With its warm spices and comforting aroma, this pumpkin bread is perfect for fall mornings, afternoon tea, or holiday gatherings.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients <\/h2>\n\n\n\n

Flour<\/strong>: Instead of whole wheat flour, you can use\u00a0all-purpose flour\u00a0for the recipe or a mix of the two.<\/p>\n\n\n\n

Pumpkin puree:<\/strong> You can use canned, but I make mine at home like I did for my vegan pumpkin muffins<\/a>. <\/p>\n\n\n\n

Egg:<\/strong>\u00a0For structure, richness, and moisture. You can use flax eggs to make eggless pumpkin bread.<\/p>\n\n\n\n

Nuts<\/strong>: Walnuts add a gorgeous texture. You can swap them for\u00a0any nuts you prefer. <\/p>\n\n\n\n

Sugar:\u00a0<\/strong>I've used raw sugar here, but you can use regular granulated sugar or brown sugar for a more caramel-like flavor.<\/p>\n\n\n\n

Oil<\/strong>: Olive oil was my choice of fat for this pumpkin bread. But feel free to use any vegetable oil or melted butter.<\/p>\n\n\n\n

Pumpkin pie spice:\u00a0<\/strong>You can use store-bought or make your own with my homemade pumpkin pie spice blend recipe<\/a>.<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Pumpkin Bread<\/h2>\n\n\n\n

Step 1:<\/strong> Sift together flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk in raw sugar.<\/p>\n\n\n\n

Step 2:<\/strong> In another bowl, whisk together the eggs, pumpkin puree, olive oil, and vanilla extract.<\/p>\n\n\n\n

\"pumpkin<\/figure>\n\n\n\n

Step 3:<\/strong> Pour into the dry ingredients and mix well until no white streaks remain. Don't overmix.<\/p>\n\n\n\n

Step 4:<\/strong> Fold in the walnuts and pumpkin seeds. Pour the batter into your prepared pan.<\/p>\n\n\n\n

\"Pumpkin<\/figure>\n\n\n\n

Step 5:<\/strong> Top with extra walnuts and pumpkin seeds. Sprinkle over the cinnamon sugar, if using.<\/p>\n\n\n\n

Step 6:<\/strong> Bake for 40-45 minutes, until the top is springy to touch and a skewer inserted in the center comes out clean.<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 7:<\/strong> Cool the cake in the pan for 10-15 minutes before turning it out on a cooling rack.<\/p>\n\n\n\n

Cool completely before slicing.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n
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How To Make Pumpkin Puree<\/h2>\n\n\n\n

We don\u2019t get canned pumpkins here (to the best of my knowledge), but have an abundance of excellent pumpkins. So, I made pumpkin bread with fresh pumpkin puree. \u00a0<\/p>\n\n\n\n

There are many ways to make it, but I prefer the steaming method:<\/p>\n\n\n\n