Quick And Easy Pumpkin Bread – Homemade pumpkin bread is a great fall recipe filled with cinnamon spice, chocolate chips, and pumpkin flavors. The days of pumpkin pie are behind us!
When September rolls around, I suddenly want to share every quick meal with people. Some of my favorites are banana bread, apple cinnamon bread, and this orange beauty: the best pumpkin bread I’ve ever had. This is my favorite pumpkin bread recipe because every slice is incredibly moist. There are no dry patches! This pumpkin bread is also packed with the flavors of pumpkin and pumpkin spice. But the best part? Lots of chocolate chips grace every bite. I’m telling you…it’s good stuff!
Quick And Easy Pumpkin Bread
When I tried this pumpkin bread recipe, it took me about 6 or 7 tries to get it right. After a week of soggy, soggy, tasteless food, I finally mastered it
Pumpkin Streusel Loaf
I love this pumpkin bread recipe so much that I included it in my first cookbook, Sally’s Cooking Addiction. It’s always a hit, especially when pumpkin spice season starts!
But after 1 taste, you might not want to limit this quick dish to the fall season. 🙂
Homemade pumpkin bread is a favorite fall recipe filled with sweet cinnamon spice, chocolate chips, and lots of pumpkin flavor. The days of pumpkin pie are behind us!
Are you new to this site? This is a great place to start an email series. I’ll walk you through some of my most popular recipes and show you why they work.
Pumpkin, Orange & Cranberry Bread
Sally McKinney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to cook from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.
This is a great place to start an email series. I’ll walk you through some of my most popular recipes and show you why they work. Easy Pumpkin Bread Recipe Homemade Moist Pumpkin Bread makes 2 servings. No mixer needed! Includes instructions for frosting and DIY pumpkin spice.
So, every fall I get excited about making pumpkin bread. Pumpkin bread is close to moist spice cake, which is one of my favorites.
This easy pumpkin bread recipe is just that. It’s that easy! This is a one-pot recipe that doesn’t require a blender or any special ingredients or equipment.
Bread Machine Pumpkin Bread
And, most importantly, it tastes good! Pumpkin bread is moist without being sticky, and it’s well-seasoned.
I recommend mixing the bread by hand instead of using a mixer. It’s easy, and it helps prevent overmixing the battery.
In a large bowl, mix sugar and oil. Add the eggs and beat until combined. Mix in the pumpkin puree until combined.
Add the dry ingredients and beat until combined. Do not over mix. Over mixing will give you a heavy or heavy bread.
Easiest Pumpkin Bread (4 Ingredients)
Pour the batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean.
This dish can be stored at room temperature in a resealable container. It can also be stored in the refrigerator, and it will help it stay fresh for a little longer.
This dish will keep well at room temperature for 2-3 days and in the refrigerator for 3-4 days.
Bread can be frozen for up to 3 months. Once it’s completely cooled, wrap it tightly in aluminum foil and place it in a resealable freezer bag.
The Best Pumpkin Bread (mom’s Famous Recipe!)
If you have tried this easy pumpkin bread recipe, don’t forget to rate the recipe and leave me a comment below. I love hearing from people who have made my recipes!
Pumpkin Bread An easy recipe to make homemade pumpkin bread. See the instructions and step-by-step photos above for more information.
Serving: 1 serving | Calories: 291 kcal | Carbohydrates: 48 g | Protein: 3 g | Fat: 10 g | Saturated fat: 7 g | Cholesterol: 27 mg | Sodium: 201 mg | Potassium: 125 mg | Fiber: 1 g | Sugar: 30 grams | Vitamin A: 5555 IU | Vitamin C: 1.6 mg | Calcium: 27 mg | Iron: 1.7 mg
Kate got her first cookbook when she was five years old, and she hasn’t stopped cooking since! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, BuzzFeed, The Huffington Post and more. When she is not cooking or baking, she can be found on her small farm with her husband and their five children. Pumpkin Bread with Salted Brown Butter Glaze Recipe Ground, spiced pumpkin bread is topped with a rich and nutty salted brown butter glaze. . sweet
Pumpkin Bread With Salted Brown Butter Glaze Recipe
Christina is an Associate Editor at Serious Eats. He has more than 10 years of culinary, cooking, baking and food and beverage management experience in professional kitchens in Washington, DC, Boston and New York. Her writing for Serious Food began in 2020 and focuses, though not exclusively, on all things sweet.
In autumn, we’re all about the classic combination of allspice, cinnamon, cloves, ginger and nutmeg, affectionately known as ‘pumpkin spice’. We’ve served it in pumpkin streusel muffins and pumpkin coffee cake, and our take on pumpkin bread continues that tradition: a delicious bread that’s not heavy or heavy on the spice. To make this dish even more extraordinary, we finish it with a salted brown butter glaze. You don’t have to use it—pumpkin bread is great on its own—but we recommend you do.
Because it is, after all, a pumpkin bread, it calls for pumpkin puree, which adds moisture with a mild sweetness and vegetable flavor (this also applies to our other, butternut squash bread). We tested puree in two forms: canned (using the popular Libby brand) and homemade (in the form of pureed baked pumpkin, because often, the canned stuff is butternut squash masquerading as pumpkin does). Canned “pumpkin” produced bread with a savory, earthy profile, while freshly peeled pumpkin had a more vibrant color, with a light, sweet flavor. We liked both versions equally, so use whichever works best for you. Your pumpkin pie will be delicious either way.
We also add some powdered milk, an ingredient that Stella famously calls “the umami bomb of dessert,” to enhance the overall flavor. A mixture of wheat flour, barley extract, milk, salt and sodium bicarbonate provides toffee notes, a savory texture and additional lactose to enhance the browning.
Spiced Pumpkin Spelt Oat Quick Bread Recipe
Once baked and cooled, you can eat them or finish them with a rich brown butter glaze that we make by whipping nutty brown butter with powdered sugar, milk, salt, vanilla and a pinch of cinnamon. . Drizzled slowly over the dark bread, the glaze coats the top beautifully and runs down the sides for a melt-in-your-mouth treat.
Roasting pumpkin deepens its natural butterscotch-like flavor and sweetness. To make the pumpkin puree, set the oven rack to low-medium and preheat to 400°F (205°C). Cut a small squash (about 2 pounds) in half lengthwise, scoop out the seeds, and place cut side up on an aluminum foil-lined baking sheet. Bake until tender when pierced with a knife, about 45 minutes. When cool, process the flesh in a food processor (discarding the skin) and puree until smooth. Puree can be refrigerated in an airtight container for up to 1 week.
Wrapped tightly in foil or plastic, pumpkin bread will keep at room temperature for up to 3 days.
*% Daily Value (DV) tells you how much of a nutrient in a serving contributes to your daily intake. 2,000 calories per day is used for general nutritional advice. This homemade pumpkin bread recipe is super moist and easy to make. It is full of spices like nutmeg, cinnamon and ginger and has a very moist texture from oil, melted butter and eggs. This really is the best pumpkin bread and is simple to make!
Pumpkin Bread Recipe
Also check out our popular coconut bread cake, the best banana bread recipe and the incredible lemon cake! They are all amazing!
There’s nothing better than bread made from scratch, and luckily, our moist pumpkin bread recipe is easy to master and make your own.
Keep reading to learn everything you need to know about how to make pumpkin pie this fall. We’ll also cover basic troubleshooting issues that new bakers have. Let’s start cooking!
Along with the ingredients below, you’ll need bread, a mixing bowl, a spatula, a hand or stand mixer, and parchment paper.
Easy Pumpkin Bread
Clarified Butter – Adding melted butter to the recipe creates a rich flavor and works with the oil to add more moisture to the bread.
Mix the dry ingredients – In a mixing bowl, add the flour, baking soda and baking powder, spices and salt. set aside
Beat the sugar, pumpkin and eggs – In a mixing bowl with the paddle attachment, beat the pumpkin, sugar and eggs until combined.
Add the liquid ingredients – Turn the mixer to low and slowly add the liquid ingredients. Let this process continue for 1 to 2 minutes until the mixture becomes light and fluffy.
Classic Vegan Pumpkin Bread
Fold in the dry ingredients – Using a spatula, fold the dry ingredients into the wet and
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