Pumpkin Bread

You’re going to love this yummy pumpkin bread recipe for fall! It’s easy to make, uses a few simple ingredients, and is made without using any oil. It’s a great addition your cozy fall recipe list. 

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All Things Pumpkin

I’m a summer girl to the core, however I do love a good pumpkin recipe. Something about it reminds me of cool evenings, fires, and college football. I start making pumpkin bread on repeat as soon as September hits. It’s easy to make, and great for weekday breakfast, or as an after school snack. It’s also one of those sneaky veggie recipes, like my carrot cake bread. The kids love it without realizing they’re eating something healthy.

This bread is fluffy, rich, and lightly sweetened to enhance the flavor of the pumpkin the bread. 

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Supplies Needed

• Stand Mixer (my favorite mixer)
• Bread pan, or muffin tin

Pumpkin Bread Recipe Ingredients

• ½ cup butter (softened) 
• 1 ¼ cups sugar 
• 1 tsp pure vanilla extract  
• 2 eggs
• 1 cup pureed pumpkin
• ¼ cup milk 
• 2 cups flour 
• ½ tsp salt 
• 1 tsp pumpkin pie spice 
• ½ tsp baking soda 
• 1 cup chopped pecans. 

Steps For Making This Pumpkin Bread Recipe

Preheat the oven to 350° F, and prepare a bread pan with parchment paper. 

Spread the pecans on a baking sheet and lightly toast in the preheated oven for around 5 minutes to bring out the flavor. 

Cream the sugar and butter together for around 3 minutes until it is light and fluffy. 

Add the eggs in one at a time, and ensure they are fully incorporated. 

Add the pureed pumpkin, milk, and vanilla extract. 

Next, whisk together the flour, salt, pumpkin pie spice, and baking soda. 

Slowly combine the flour mixture to the pumpkin mixture. You can do this in a couple of batches. Mix until combined, making sure to scrape down the sides of the bowl. 

Crush the pecans in a storage bag with a rolling pin, or in your food processor. You can crush them to your desired size and texture.

Fold the pecan into the batter. 

Pour the batter into the prepared bread pan. 

Bake in the oven for around 1- 1 ½ hours. Start checking the bread around the hour mark by sticking a toothpick in the center and seeing if it comes put clean. Be sure not to overcook your bread. 

Pumpkin Bread Recipe Variations To Try

Add 1/2 cup of semi-sweet chocolate chips. Fold into the batter with the pecans for a delicious chocolate chip pumpkin bread layer. 

Whip together 4 tablespoons of softened butter and two tablespoons of maple syrup. Lightly toast a slice of pumpkin bread in the oven and spread the maple butter on the slice for a delightful treat. 

Instead of baking a whole loaf of bread, divide the batter up into a muffin tin. Serve warm with softened butter for breakfast. 

FAQs

Is canned pumpkin the same as pureed pumpkin? 

Yes! Canned pumpkin does the pureeing for you. I personally buy organic canned pumpkin instead of baking and pureeing it myself. It’s a time saver. 

What is pumpkin pie spice? 

Pumpkin pie spice is a blend of allspice, cinnamon, ginger, and nutmeg. 

Could I add more pumpkin to the pumpkin bread? 

Yes, but it may prevent the bread from getting done in the center. I wouldn’t add more than 1 ½ cups of pumpkin puree to the bread. 

How should I store my pumpkin bread? 

I don’t think you’ll have a lot of leftovers to store however, wrap the pumpkin bread tightly in saran wrap and store in a low humidity location. It will say fresh for around 4 days. 

I hope you give this delicious fall recipe a try, and I hope you love it as much as we do. Thanks for visiting my little farm! 

More From The Farm

Sourdough Carrot Cake Bread

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