When the weather turns just a tad cool, it seems like everything turns pumpkin flavored! I am talking all things Pumpkin Spice, Pumpkin scones, Pumpkin cookies, donuts and bread. You may think based on my “calling out” of all the crazy pumpkin love that I am opposed to the pumpkin rage, but I love it (except pumpkin spice lattes). I know I may be the only one that doesn’t love that drink, and I have tried to love it, but……..No!
Quick and Easy Pumpkin Bread is one of my favorite Fall recipes. It is a moist and tender quick bread, packed with pumpkin and cinnamon flavors.
I love all things bread. So throw a banana, a pumpkin or a cranberry my way come Fall and you will likely get it back in the form of a warm loaf of bread, begging to be slathered in butter or cream cheese. In my family there is always a debate about whether I need to make this Quick and Easy Pumpkin Bread with or without nuts. I like it both ways, so I make it based on who will most likely be home to eat it and how they’d prefer it.
I don’t know why cool weather makes me want to bake and bake and bake! I am a collector of cookbooks, of all kinds and from these I have gathered a few outstanding recipes I make every year and I can be sure will always turn out well. This Quick and Easy Pumpkin Bread always has people clamoring for more!
This Quick and Easy Pumpkin Bread recipe has a deep and wonderful flavor with a moist texture. It will become your favorite from the first bite!!
Every year I tell myself I am going to bake extra loaves of this Quick and Easy Pumpkin Bread and freeze it so we can enjoy it on a whim during the warmer months, without having to turn on the oven. However, I have never been able to make enough to have extra for freezing. This gets eaten almost as fast as I can make it.
There is nothing complicated about making Quick and Easy Pumpkin Bread, but you want to make sure you are using 100% pure pumpkin and not pumpkin pie filling. The canned, pure pumpkin is just that, only pureed pumpkin. The pumpkin pie filling on the other hand is usually sweetened and has spices already added to it, so you don’t get to control much of the flavor or your baked item.
This Quick and Easy Pumpkin Bread is considered a “quick bread.” It is called a quick bread bread because it uses baking soda and baking powder instead of yeast. There is no kneading required and in fact you can make the whole thing by hand, no need to even break out your mixers if you don’t want to.
You will first want to preheat your oven to 325 degrees. Spray your loaf pan with cooking spray or butter to prevent sticking. I use a nonstick bread pan and I still spray the loaf pan. This allows me to remove my pumpkin loaf without any sticking at all.
Then you will want to combine the butter, canned pureed pumpkin, eggs, sour cream and the vanilla extract. Once you mix these and get them incorporated, you will want to add the flour, baking soda, baking powder, salt and pumpkin spice mixture. Again, mix to combine well and then pour into your greased loaf pan and smooth out the top.
Place this in the oven for 60 minutes. I insert a toothpick in the middle to test for doneness. If the toothpick comes out with what looks like wet batter on it, the bread needs to cook a little longer.
Quick and Easy Pumpkin Bread
- 1-1/2 cups granulated sugar
- 8 ounces canned, pureed, pumpkin
- 1/2 cup melted butter
- 2 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup water
- 1/2 tsp salt
- 1 Tablespoon pumpkin pie spice
- Preheat oven to 325 degrees. Grease a loaf pan to prevent sticking.
- Combine all wet ingredients in a bowl and mix well. Add all dry ingredients to the wet ingredients and mix again until ingredients are well incorporated.
- Pour batter into a prepared bread pan. Smooth top and place into preheated oven to bake for 60 minutes or until inserted toothpick comes out clean.
- When pumpkin bread is done baking, remove from oven, let sit for 5-10 minutes to cool and then invert pan onto a wire rack for further cooling before slicing.
- You can keep this in a zip lock bag on the counter for several days or place in fridge for week.
I like to eat this warm Quick and Easy Pumpkin Bread with lots of butter slathered on it or even softened cream cheese. If you want to make enough to freeze, it lasts for several months in the freezer if you wrap it well. I hope you make this and enjoy it as much as we do. It really is amazingly delicious! Enjoy friends!!
This Quick and Easy Pumpkin Bread is a family favorite. What is your favorite way to eat pumpkin?
4 thoughts on “Quick and Easy Pumpkin Bread”
What about adding icing to the pumpkin bread?
Oh I think that would be fabulous!! I actually toyed with the idea of a cream cheese type icing, but didn’t do it, now I wish i had!! 🙂
You certainly could, but with the sweetened cream cheese filling it may be too much.