An Easy and Delicious Pumpkin Bread Recipe for Fall
It’s no secret that pumpkin is one of the most popular ingredients and flavors of the fall season. My favorite way to enjoy the signature fall flavor is through my go-to homemade pumpkin bread recipe! I’ve seriously been waiting all summer for pumpkin bread time to come, and here we are! As we begin to see pumpkins in store windows and lining neighborhood porches, I’ll be using this delicious homemade pumpkin bread recipe to bring the spirit of fall into our home (and bellies).
With minimal equipment and steps required, the beauty of this seasonal recipe lies in just how easy it is to make. The family-favorite is filled with flavor and is sure to fill your home with the essence of autumn! I love adding a twist to the original recipe from time to time by adding pecans, walnuts, or chocolate chips. These subtle additions add such depth of flavor and texture to an already incredible homemade pumpkin bread recipe. Another fun way to embrace the fall season? Bake your loaf of pumpkin bread in this fabulous botanical pan! I hope this recipe brings you as much joy as it’s brought my family and I over the years.
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Delicious Homemade Pumpkin Bread
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin
- ½ cup extra virgin olive oil
- ½ cup water
- ½ cup chopped pecans optional
Instructions
- Preheat the oven to 350°. In a large bowl, combine the first 8 ingredients.
- In a medium-sized bowl, whisk together eggs, pumpkin, oil, and water. Stir into dry ingredients until moistened. Fold in pecans.
- Pour into a greased 9×5-inch loaf pan. Bake until a toothpick inserted in the center comes out clean, approximately 60-75 minutes. Cool in a pan for 10 minutes before removing to a wire rack.
Notes
- This recipe can be made gluten free using this gluten free multipurpose flour!
- When a recipe calls to “fold in” an ingredient, this just means gently stirring in a figure 8 motion.
- For a seasonal touch, I prepare the recipe in this fall-inspired loaf pan!
- Freeze loaves for the holidays! Wrap loaf in foil, plastic wrap, or place in an airtight container and freeze for up to 3 months.
- Substitute walnuts or chocolate chips for the pecans.
- A loaf of this pumpkin bread makes for great holiday gifts.
