Pumpkin Bread

A soft and flavorful pumpkin bread recipe with less than 10 ingredients!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin bread

Prep Time 10

Cook Time 50

Total Time 1

Servings pieces

Calories 333kcal

Author Emma Chapman

Equipment

loaf pan

Ingredients

½ cup butter
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons turbinado sugar optional

Instructions

In a large mixing bowl, cream together the softened butter and brown sugar.
Then stir in the eggs and vanilla extract. Now stir in the pumpkin.
In a smaller mixing bowl, combine the flour, baking soda, salt and pumpkin pie spice. Whisk to combine.
Then add the dry ingredients to the wet and stir to form the pumpkin bread batter.
Spray a standard size loaf pan with nonstick cooking spray, or line with parchment paper.
Add the batter and top with turbinado sugar, if using.
Bake at 325°F for 50 minutes. Allow to cool in the pan for 15 minutes before trying to remove.

Notes

You can store leftovers in an airtight container for at least 3 days. If you want to refrigerate the leftover bread, it will likely last a little longer. You can also freeze this pumpkin bread. Warm in the microwave for 30 seconds to reheat it.

If you don’t have pumpkin pie spice, you can substitute with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves and 1/4 teaspoon allspice.

Nutrition