Easy Pumpkin Bread

Pumpkin bread on a yellow napkin on a wooden board.

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This easy pumpkin bread is soft, moist, and full of pumpkin flavor. Made with pumpkin puree, whole wheat flour, and simple pantry ingredients, it's a cozy bake for breakfast, snacking, or tea time.

Prep Time15

Cook Time45

Total Time1

Course: Bread, Dessert, Snack

Cuisine: American

Servings: Slices

Calories: 291kcal

Author: Natasha Minocha

Ingredients

1.5 cups Whole wheat 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 bread 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.
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.
Baking times differ from oven to oven. Start testing around the 40-minute mark. Insert a skewer in the center. It should come out clean or with a few moist crumbs attached.
Let the pumpkin bread cool completely. Leave it in the pan for 10-15 minutes, then transfer it to a cooling rack. The bread is very soft while warm, so let it cool completely before slicing to prevent it from crumbling.

Nutrition