Easy Pumpkin Bread -

Pumpkin bread on a yellow napkin on a wooden board.

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Easy Pumpkin Bread

Soft, perfectly spiced, and full of cozy flavor, this easy pumpkin bread 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.

Prep Time30

Cook Time45

Course: Bread, Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 291kcal

Author: Natasha Minocha

Ingredients

1.5 cups Wholewheat flour
1.5 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1.5 tsp Pumpkin pie spice
1/2 cup Raw sugar
2 Eggs
1 cup Pumpkin puree
1/3 cup Olive oil
1 tsp Vanilla extract
1/3 cup Walnuts, roughly chopped
1/4 cup Pumpkin seeds
1 tbsp Cinnamon sugar ( Optional) Combine 1 tbsp sugar and 1/2 tsp cinnamon powder.

US Customary - Metric

Instructions

Preheat your oven to 180 C / 350 F. Grease a loaf pan 8" x 4".
Sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.
1.5 cups Wholewheat flour, 1.5 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1.5 tsp Pumpkin pie spice
Whisk in raw sugar.
1/2 cup Raw sugar
In another bowl, whisk together the eggs, pumpkin puree, olive oil, and vanilla extract.
2 Eggs, 1 cup Pumpkin puree, 1/3 cup Olive oil,1 tsp Vanilla extract
Pour into the dry ingredients and mix well, until no white streaks remain.
Fold in the walnuts and pumpkin seeds. Pour the batter into your prepared pan.
1/3 cup Walnuts, roughly chopped, 1/4 cup Pumpkin seeds
Top with extra walnuts and pumpkin seeds. Sprinkle over the cinnamon sugar, if using.
Bake at 180 C / 350 F for 40-45 minutes, until the top is springy to the touch and a skewer inserted in the center comes out clean.
Cool the cake in the pan for 10-15 minutes before turning it out on a cooling rack.
Cool completely, slice, and enjoy!

Notes

Don't overmix the batter. Stir just until everything is combined. Overmixing can make the bread dense, instead of soft and tender.
Always, always, always let pumpkin bread cool completely because the bread is incredibly soft and moist. First, leave it in the tin for 15 minutes. Then turn it out on your cooling rack for a good 30 minutes to 1 hour. Slicing too soon, may make it crumble.
Baking times differ from oven to oven. Start testing around the 40-minute mark. Insert a skewer in the center - If it comes out clean or with a few moist crumbs attached, the pumpkin bread is ready.
Make sure your pumpkin puree is thick and not watery. If it looks too watery, cook it for 4-5 minutes or blot it lightly with paper towels.

Nutrition