Easy Pumpkin Bread

Beignets, Butter, and Bourbon

I feel like 2020 was the year of banana bread, but I’m here to pump up some easy pumpkin bread. Pumpkin bread has always had it’s place in my holiday heart. We usually eat Thanksgiving/Christmas dinner in the afternoon as a late lunch and early dinner. As such, Mom always puts out plates of snacks to hold off the masses until the big meal is ready. For our hold-over platter, we always have pumpkin and banana bread. A lot of people go for the banana bread, it has walnuts, and it’s familiar. But, I always went for the pumpkin, probably eating about half the loaf before dinner even started. It’s that good.

Plus, pumpkin bread is super simple to make. I think people hear the word bread and their mind immediately goes to the long processes yeast bread requires. But, this is quick bread, which means it gets its leavening from another agent. Here, you’re using baking powder, soda, and eggs to get that rise.

What if my pan is a different size?

While this recipe is pretty foolproof, I do want to add that the cook time can vary dramatically based on your pan size. When it has “crowned,” you’ll know it’s getting close to getting ready. You can check it periodically with a skewer/toothpick/knife to see if it’s done. The bread is done when you can pull out the knife, and it comes away completely clean.

How do I store my easy pumpkin bread?

Part of the reason my mom loves to use this as our hold-off food is that it freezes so beautifully. She always makes a few loaves earlier in the year, wraps them in parchment and then aluminum foil and freezes them. Let them defrost on the counter, and they are good to go. In fact, I like to slice them when they’re still a little bit frozen because it isn’t so soft!

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  • Prep time: 15 minutes
  • Cook time: 1 hour 20 minutes
  • Total time: 1 hour 20 minutes

Moist and full of flavor, this pumpkin bread is sure to be a crowd pleaser at any time of the year.


  • 1/2 cup butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 15 oz pumpkin puree
  • 2 cups AP flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tbsp pepitas (pumpkin seeds)


  • 1)

    Preheat oven to 325F


  • 2)

    Cream together butter, sugar, and eggs until light and fluffy.  Fold in pumpkin.  Fold in dry ingredients.

  • 3)

    When combined, add to a greased and lined 12″ loaf pan (or two 8″ loaf pans). Bake for 80-90 minutes (or 45-60 minutes for two pans).  It is done when you can pull a knife clean from the center.

  • 4)

    Let cool completely before removing from pan.  Slice and enjoy!

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