Welcoming Fall: Simple and Delicious Pumpkin Bread Recipe
September 15, 2026
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Easy and delicious pumpkin bread recipe with simple ingredients.
Because I'm fully in the fall spirit (even though it's in the 90's this week
here), I was on the search for a good pumpkin bread recipe. 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 or chocolate too, so I added those (and
some others) as an option as well.
The ingredients are mostly basic staples and are easy to find!
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I use this adorable
pumpkin cakelet baking pan to make mine -- it's perfect for this pumpkin bread in muffin
form!:
These cute pumpkin muffins or loaves make this recipe perfect for
gift giving throughout the fall season.
It bakes them perfectly!
There are larger options as well. This
pumpkin loaf pan measures 10x5x3 or this pumpkin and wheat shaped one would be lovely for a pumpkin bread loaf.
Here's the recipe for this delicious autumn treat...
Easy and delicious pumpkin bread/muffins (grouped by how you mix):
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 medium to large 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
bake 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 a toothpick into the bread 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 -- I aim for 3/4 full. It helps to
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:
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!):
Oh those looks delicious, your recipes are always so easy to follow!
ReplyDeleteI 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?
ReplyDeleteMade it today and loved the recipe. Easy to make, easy ingredients and some optional things to change it up. Thanks for sharing!!
ReplyDelete