Pumpkin Bread – A Beautiful Mess

This easy pumpkin bread recipe has it all. Soft crumbs on the inside, a little crunch on the edges, and lots of pumpkin spice flavor. With less than 10 ingredients, this pumpkin bread is a must-have baking project this season. If you love banana bread and fall vibes, be sure to make this recipe.

This easy bread recipe uses pumpkin pie spice, but if you don’t have it, just click on that recipe to see all the ingredients it contains. Spoiler: It’s loaded with cinnamon, nutmeg, ginger, cloves, and allspice. Basically, it’s exactly how I want my house to smell in the fall. That’s the bonus of this pumpkin bread. It smells very nice while baking. And the taste is out of this world.

Related: Then try pumpkin cookies, pumpkin muffins, pumpkin paste, or the classic pumpkin cheesecake.

material

• butter
• brown sugar
• egg
• vanilla essence
• pumpkin puree
• all-purpose flour
• baking soda
• salt
• pumpkin pie spice

Be sure to get a can of pumpkin puree instead of pumpkin pie mix. Pumpkin puree usually contains only one ingredient: pumpkin. I also like to add turbinado sugar (sometimes called cane sugar when raw) on top of this bread before baking. Adding a bit of crunch gives it a more bakery feel, but this is optional.

How to make the best pumpkin bread recipe

In a large bowl, cream together the softened butter and brown sugar. Next, add the eggs and vanilla extract and mix. Next, add the pumpkin and stir.

In a small mixing bowl, combine flour, baking soda, salt, and pumpkin pie spice to add pumpkin flavor. Whisk to combine. Then add the dry ingredients to the wet ingredients and stir to form the pumpkin dough.

Spray a standard-sized loaf pan with nonstick cooking spray or line with parchment paper. Add the dough and, if using turbinado sugar, add the sugar on top. Bake in the oven at 325°F for 50 minutes. A toothpick inserted into the center should come out clean. That means no soggy dough. Let cool in the pan for 15 minutes before trying to remove it.

I love warm pumpkin bread recipes with a little butter. Leftovers can be stored in an airtight container or in plastic wrap for at least 3 days. If you want to refrigerate your leftover bread, it may last a little longer. This pumpkin bread can also be frozen. To reheat, heat in the microwave for about 30 seconds.

tips on how to make

• I always crack the eggs into a small bowl before adding them to the recipe. If some of the eggshell gets mixed in, you can easily remove it using the remaining half of the eggshell. This is much more difficult to do if you have already added eggs to the dough.
• If you don’t have pumpkin pie spice, you can substitute 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon allspice.
• I love Pam’s nonstick baking spray, which is made with flour and is also called “Perfect Release.” I think this product goes well with frying pans.
• If you would like to add up to 2/3 cup of chocolate chips to this pumpkin bread, feel free to do so! Also add chopped pecans and walnuts.

See more pumpkin recipes