Simple and delicious pumpkin bread recipe

This easy pumpkin bread recipe is delicious. Use this pumpkin baking pan for a cute touch!

Because I'm fully in the fall spirit, I was on the search for a good pumpkin bread recipe a few weeks ago. I found this super easy pumpkin recipe online and of course had to share it with you. You know if I'm sharing a recipe it's SUPER delicious and really easy. :)

If you like pumpkin even a little bit you will love this recipe.

As always, I made some slight adjustments to this to fit our tastes better. I think it would be SO good with raisins too, so I added those (and some others) as an option as well.

The ingredients are pretty basic and easy to find!

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I use this adorable pumpkin muffin tin to make mine -- it's perfect for this pumpkin bread!:

Making these into cute pumpkin muffins makes this recipe perfect for gift giving throughout the fall season.

It bakes them perfectly!

There are larger options as well. This pumpkin bread pan or this one would be lovely for a pumpkin bread loaf.

I may have to grab one of those as well. ;)

Here's the recipe for this delicious fall bread...

Easy and delicious pumpkin bread/muffins

(grouped by how you mix them)

1 1/2 cup flour

1 tsp salt

1 cup sugar

1 tsp baking soda

1 cup pumpkin puree

1/2 cup olive oil (canola or vegetable are fine)

2 eggs, beaten

1/4 cup water

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

Optional:

1/2 tsp apple pie spice

1/2 cup walnuts

1/2 cup raisins

1/2 cup chocolate chips

Steps for pumpkin bread preparation:

1. Preheat oven to 350 degrees.

2. You will need two bowls for this recipe. Sift the first four ingredients together in one bowl.

3. In separate bowl combine the pumpkin, olive oil, eggs, water, spices and walnuts or other optional additions:

4. Mix the two bowls together. Don't mix too much. Mine ends up not quite as thick as oatmeal (pictured above).

5. Pour into sprayed 9x5x3 loaf pan and back for 50 to 60 minutes. Or make muffins -- the mix makes 12 and they are perfect out of the oven in 25 minutes. You'll know when they are done when you put a toothpick into the bread and it comes out clean.

I use an ice cream scoop to fill my pumpkin muffin tin so the batter doesn't get everywhere:

Don't fill them all the way to the top and give the pan a few taps on the counter to get air bubbles out -- I forgot to do that this time!

I'm telling you what...these come out SO good. They are moist and fluffy and just scrumptious:

A simple powdered sugar glaze drizzle or just powdered sugar sprinkled on top would be the perfect finishing touch!

They take no time at all, especially if you're making the muffin version. I've already whipped up two batches in the past week.

It's not an overwhelming pumpkin taste...just enough! And your house will smell like fall all day when you bake them. :)

Pin this for later if you'd like to save this bread recipe:

You can also see my easy crock pot applesauce here:

And my popular banana bread recipe (SO good!):

More of my favorite recipes can be found here!

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Comments

AnonymousOctober 27, 2020 at 11:36 AM
Oh those looks delicious, your recipes are always so easy to follow!
PattiOctober 29, 2020 at 1:24 PM
I made this yesterday and it was absolutely delicious! I cut back alittle on the allspice and nutmeg and added vanilla and chocolate chips. Is the pan you use the cakelette pan? What size muffins does it make, the one linked said the muffins are tiny?
Sherry ROctober 29, 2020 at 3:45 PM
Made it today and loved the recipe. Easy to make, easy ingredients and some optional things to change it up. Thanks for sharing!!

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