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Judy John

Simple Pumpkin Bread Recipe

These simple pumpkin bread slices bake with moist texture, warm spices, and soft crumbs. They make easy homemade treats perfect for breakfast, snacks, or cozy seasonal desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread Batter
  • 1 3/4 cups all-purpose flour leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup unsalted butter melted
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts optional

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Loaf Pan
  • Cooling Rack
  • Freezer
  • Spatula
  • Whisk
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan lightly.
  2. Whisk flour, baking soda, salt, and pumpkin pie spice together until evenly combined.
  3. Beat melted butter and brown sugar until smooth and glossy.
  4. Add eggs, pumpkin puree, and vanilla extract. Mix until fully combined and silky.
  5. Fold dry ingredients into the pumpkin mixture gently until no dry streaks remain.
  6. Stir walnuts evenly through the batter for crunchy bites throughout the loaf.
  7. Pour batter into the loaf pan and smooth the top evenly.
  8. Bake for 12 minutes until the top looks set and springs back lightly.
  9. Cool pumpkin bread in the pan briefly before transferring it to a cooling rack.

Notes

For softer pumpkin bread, avoid overmixing and remove it promptly after baking. Bake slightly longer for firmer texture. Freeze individual slices tightly wrapped for quick breakfasts later. Chill batter briefly if adding heavy mix-ins. Add chocolate chips, pecans, or maple glaze for flavor changes. Store pumpkin bread tightly wrapped for up to four days.