Oh, fall! Is there anything better than the smell of warm spices wafting through the house? For me, it just *screams* cozy. And nothing, I mean *nothing*, beats a slice of perfectly moist pumpkin bread on a crisp autumn day. That’s why I’m SO excited to share my easy homemade pumpkin bread recipe with you!

Seriously, this isn’t your dry, crumbly pumpkin bread. This is the real deal – super moist, packed with pumpkin spice flavor, and honestly, so easy even *I* can’t mess it up (and trust me, that’s saying something!). I’ve been baking for years, tweaking this recipe until it’s absolute perfection. You know, that kinda recipe where everyone asks for seconds…and thirds!

I remember one year, I tried to get fancy and add a bunch of extra stuff. Big mistake! Sometimes simple is best, and this easy homemade pumpkin bread recipe proves it. So, grab your apron, crank up the oven, and let’s get baking!

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Why You’ll Love This Easy Homemade Pumpkin Bread Recipe

Okay, so why should you even bother making *another* pumpkin bread recipe? Trust me on this one! Here’s the lowdown:

Quick and Simple

Seriously, you don’t need to be a baking whiz to nail this. I’m all about easy, and this recipe? It’s a breeze. Minimal effort, maximum flavor – that’s my motto!

Incredibly Moist and Flavorful

No dry, sad pumpkin bread here! This loaf is seriously moist (sorry, I hate that word, but it’s true!) and packed with all those warm, comforting pumpkin spice flavors. My favorite part is that it’s not *too* sweet, you know?

The Perfect Fall Treat

Okay, picture this: a slice of warm pumpkin bread, a cup of coffee or tea, and a chilly autumn day. Can it *get* any better? This bread just screams fall, and it’s perfect for sharing (or, you know, not sharing!).

Ingredients for the Easy Homemade Pumpkin Bread Recipe

Alright, let’s talk ingredients! Here’s what you’ll need to whip up this amazing easy homemade pumpkin bread recipe. Don’t worry, it’s mostly stuff you probably already have in your pantry!

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon sea salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1½ cups canned pumpkin puree
2 large eggs
1 cup cane sugar
½ cup vegetable oil, plus more for the pan
¼ cup milk
1 teaspoon vanilla extract

See? Nothing too crazy! But let’s dive a *little* deeper, because the right ingredients can make all the difference.

Ingredient Notes and Substitutions

Okay, so here’s where I get a little bossy (but it’s for your own good!). A few little tweaks can really elevate this easy homemade pumpkin bread recipe, so listen up!

Flour Type

Okay, this is important. When I say “spooned and leveled,” I mean it! Don’t just scoop the flour out of the bag – you’ll end up with way too much, and your bread will be dry. Instead, gently spoon the flour into your measuring cup and then level it off with a knife. Trust me, it makes a HUGE difference!

Sugar Options

I usually use cane sugar because that’s what I have on hand, but you can totally swap it out! Brown sugar will give you a richer, more molasses-y flavor (yum!), or you could even use coconut sugar for a slightly healthier option. Just keep in mind that the flavor *will* change a bit.

Dairy-Free Version

Want to make this easy homemade pumpkin bread recipe dairy-free? Easy peasy! Just swap out the milk for your favorite non-dairy alternative – almond milk, soy milk, oat milk… they all work great! I’ve even used coconut milk before, and it was delicious! Just be sure to get the carton kind, not the canned stuff.

How to Make Easy Homemade Pumpkin Bread Recipe: Step-by-Step Instructions

Okay, here’s the fun part! Let’s get down to business and actually *make* this easy homemade pumpkin bread recipe. Don’t worry, I’ll walk you through it step-by-step. Just follow along, and you’ll be enjoying a warm slice in no time!

Preparing the Oven and Pan

First things first: preheat your oven to 350°F (175°C). This is super important, so don’t skip it! While the oven’s heating up, grease your loaf pan. I usually use a little vegetable oil, but you can use butter or cooking spray too. Just make sure you get every nook and cranny, or your bread might stick. Nobody wants that!

Combining Dry Ingredients

Grab a medium bowl, and let’s get those dry ingredients mixed up! Whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg. Whisking is key here – it helps distribute everything evenly so you don’t end up with pockets of baking soda or cinnamon (yuck!).

Mixing Wet Ingredients

Now, in a *large* bowl (you’ll need the space!), whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla. Just whisk until everything’s nice and smooth. I love this part because it smells SO good already!

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Combining Wet and Dry Ingredients

Okay, here’s where you need to be careful. Gently add the dry ingredients to the wet ingredients, and mix until *just* combined. Seriously, don’t overmix! Overmixing develops the gluten in the flour, and that’ll make your bread tough. You want it to be nice and tender, right? A few streaks of flour are okay – they’ll disappear during baking.

Baking the Pumpkin Bread

Pour the batter into your prepared loaf pan and smooth out the top. Now, pop it in the oven and bake for 60 to 70 minutes. But here’s the thing: every oven is different, so start checking it after 45 minutes. If the top is getting too brown, just loosely cover it with foil. You’ll know it’s done when a toothpick inserted into the center comes out clean.

Cooling and Serving

This is the hardest part: waiting! Let the bread cool completely in the pan before you even *think* about slicing it. If you try to slice it while it’s still warm, it’ll just crumble. Trust me, I’ve learned this the hard way! Once it’s cool, slice it up and enjoy! YUM!

Tips for the Best Easy Homemade Pumpkin Bread Recipe

Want to take your easy homemade pumpkin bread recipe from good to *amazing*? Of course, you do! Here are a few little tips and tricks I’ve learned over the years.

Don’t Overmix

I know I already said it, but it’s worth repeating: DON’T OVERMIX! Seriously, this is the #1 mistake people make. Overmixing develops the gluten in the flour, which will make your bread tough and chewy. And nobody wants tough pumpkin bread! Just mix until the ingredients are *barely* combined, and you’ll be golden.

Cool Completely

Patience, my friend, patience! I know it’s tempting to slice into that warm, fragrant loaf right away, but resist the urge! If you slice it while it’s still warm, it’ll just crumble into a mess. Let it cool completely in the pan – I usually wait at least an hour, but longer is even better.

Spice It Up

Not a fan of cloves? Love ginger? Feel free to adjust the spices to your liking! That’s the beauty of baking – you can customize it to your own taste. I sometimes add a pinch of cardamom for a little something extra. Get creative and have fun with it!

Variations on This Easy Homemade Pumpkin Bread Recipe

Okay, so you’ve mastered the basic easy homemade pumpkin bread recipe? Awesome! Now, let’s get a little crazy and try some fun variations! Because, let’s be honest, baking should be FUN!

Add Nuts or Chocolate Chips

This is a classic for a reason! Throw in a handful of chopped walnuts, pecans, or even some chocolate chips (milk chocolate, dark chocolate, white chocolate… whatever floats your boat!). I’m partial to walnuts myself – that little bit of crunch is just *chef’s kiss*!

Cream Cheese Swirl

Want to get a little fancy? Whip up a quick cream cheese filling (cream cheese, sugar, vanilla) and swirl it into the batter before baking. It’s SO easy, and it looks super impressive! Just dollop spoonfuls of the cream cheese mixture on top of the batter, and then swirl it around with a knife. Boom! Instant bakery-worthy pumpkin bread!

Maple Glaze

Oh man, a maple glaze takes this easy homemade pumpkin bread recipe to a whole new level. Just whisk together some powdered sugar, maple syrup, and a little milk until it’s nice and smooth, and then drizzle it over the cooled bread. It’s sweet, it’s sticky, it’s utterly irresistible. You’ll thank me later!

Storing Your Easy Homemade Pumpkin Bread Recipe

Alright, so you’ve baked this beautiful loaf of easy homemade pumpkin bread recipe… and somehow you have leftovers? Wow! Here’s how to keep it fresh and delicious.

Storage Instructions

If you plan on eating it within a couple of days, just wrap it tightly in plastic wrap or store it in an airtight container at room temperature. But if you want to keep it longer, pop it in the fridge! It’ll stay good for up to a week (if it lasts that long!).

Reheating Instructions

Want to warm up a slice? Just pop it in the microwave for a few seconds, or toast it lightly in a toaster oven. I actually love slathering a little butter on a slice and toasting it – SO good!

FAQ About This Easy Homemade Pumpkin Bread Recipe

Got questions about this easy homemade pumpkin bread recipe? I got answers! Here are a few of the most common questions I get asked. Don’t be shy – if you have more, leave them in the comments below!

Can I use pumpkin pie filling instead of pumpkin puree?

Okay, this is a BIG one! No, no, NO! Don’t do it! Pumpkin pie filling has added sugar and spices that will totally mess up the recipe. You want *pure* pumpkin puree – just plain pumpkin. Trust me on this one, it’s worth grabbing the right can!

Can I freeze pumpkin bread?

Absolutely! Pumpkin bread freezes like a dream. Just wrap it tightly in plastic wrap (I usually do two layers to prevent freezer burn), and then pop it in a freezer bag. It’ll stay good for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge or on the counter for a few hours. You can even slice it *before* freezing so you can grab a slice whenever you want! How easy is that?

How do I know when the bread is done?

The toothpick test is your best friend here! Insert a toothpick into the center of the loaf. If it comes out clean (or with just a few moist crumbs clinging to it), it’s done! If it comes out with wet batter, keep baking it for a few more minutes and check again. Remember, every oven is different, so keep an eye on it!

Nutritional Information for Easy Homemade Pumpkin Bread Recipe

Okay, so I’m not a nutritionist! Keep in mind that nutritional info can vary based on the brands you use. So, yeah, take it with a grain of salt!

Enjoyed This Easy Homemade Pumpkin Bread Recipe?

If you loved this easy homemade pumpkin bread recipe, please leave a comment below or give it a rating! It helps other bakers find it! Happy baking!