Easy Pumpkin Bread Recipe
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Looking for a deliciously easy and moist Bread recipe to make this fall? This Easy Pumpkin Bread recipe is going to be your new favorite!
Easy Pumpkin Bread Recipe
Nothing tastes more like fall than fresh-baked pumpkin goods. We’ve always loved just about anything with pumpkin in it and here are some of the treats we’ve made in the past:
- Pumpkin Turtle Cheesecake
- Pumpkin Whoopie Pies
- Pumpkin Pie in a Jar
- Pumpkin Cake Muffins
- Pumpkin Cream Cheese Muffins
One thing that I wanted to add to the list of what we make was an easy Pumpkin Bread recipe. I love making a good quick bread because they are simple and easy to throw in the oven (and throw extras in the freezer for later).
We love this recipe because it makes such a delicious, moist Pumpkin Bread that is not too stiff or dry. You could also add nuts to this bread if you prefer a little extra texture.
Easy Pumpkin Bread Recipe
This super easy Pumpkin Bread will be the highlight of Pumpkin season!
Ingredients
- 1 1/2 cup flour you can use white, wheat, or gluten-free
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup sugar
- 1 cup pureed pumpkin
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup sour cream or plain yogurt
Instructions
-
In a large bowl, mix together the flour, salt, pumpkin pie spice, sugar, baking soda, and baking powder.
-
Add in the pureed pumpkin, eggs, and sour cream and mix well.
-
Pour into a greased bread loaf pan and bake at 350 degrees for 60 minutes or until a toothpick comes out of the center clean.
Glaze For Pumpkin Bread
If I’m feeling fancy, I like to top this bread recipe with a simple glaze. Here’s what you need to make it.
- 2 cups powdered sugar
- 1/8 cup milk
Whisk these 2 ingredients together until all the lumps are out (you may need to add more milk depending on the consistency you want), and pour over the top of the entire loaf.
Variations to the Easy Pumpkin Bread Recipe
- You could also make some of The Best Cream Cheese Frosting for a special treat instead of the glaze.
- Make this bread gluten-free by using All Purpose Gluten Free flour in place of the regular flour.
- Make this bread dairy-free by using dairy-free yogurt instead of the sour cream. You could also try using coconut cream.
- Add nuts, raisins, or chocolate chips to make different versions of this bread.
This is just a nice, simple pumpkin bread recipe and a great way to enjoy fall flavors. Or if you preserve pumpkin you can enjoy this easy Pumpkin Bread recipe all winter! The bonus with this recipe is that it will make your house smell incredible all day!
Besides the pumpkin recipes I posted at the top of this blog post, here are more of our favorites!
More Pumpkin Recipes
- Eggless Pumpkin Pie
- Easy Pumpkin Cake Recipe
- Easy Pumpkin Cookies Recipe
- Fruit Filled Pumpkin Bites
- Pumpkin Zucchini Bread Recipe
- Crustless Simple Pumpkin Pie Recipe
Did you make this recipe and enjoy it? Be sure and leave a star rating on the recipe card and share with your friends on Facebook, Twitter, Pinterest, Instagram, and through Email using the sharing buttons.
What is your favorite pumpkin recipe to make in the fall?
Merissa Alink
Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This Easy Pumpkin Bread Recipe was originally posted on Little House Living in September 2013. It has been updated as of October 2023.
Oh wow, that looks incredible! I love pumpkin, especially this time of year. I can’t wait to try this, and check out the other pumpkin recipes you have!
Enjoy Andrea!
I’m not a person who cooks a lot but I’m going to try this. Will let you know how it turns out.
Please do! 🙂
Yum!! This sounds delish and easy enough! I think I just might whip this up!
Erica
If you do, enjoy!
Yum! My hubby unfortunately hates pumpkin anything, but I love it. Have you tried these as muffins? They’d be easier for me to freeze and get out individual servings that way.
We actually have this recipe posted that makes excellent Pumpkin Muffins.
I tried this last night in a muffin tin because I didn’t have enough eggs for your other recipe. It turned out very well in the muffin tin (bake for 25 minutes). I added about a teaspoon of vanilla like I do with most of my sweet baked goods. Delish!
I love pumpkin this time of year! The glaze on top sound really good.
Me too Pam and my hubby loved the glaze on this bread!
This looks amazing! Just stopping by to welcome you to the Social Fabric Community!
Oh yum! I love this time of year. I get a little crazy for all things pumpkin. Thanks for sharing this recipe!
-Khristi
Oh man, I do love pumpkin! This year we finally planted our own sugar pumpkins and I can’t wait to harvest them. Will be referring to your list of ideas once I do. Thanks for sharing and inspiring. (My first time on your blog!)
Welcome Cassadie! I’m glad you found your way here. 🙂
Hi Merissa, sorry if I spelt your name wrong in previous posts. What is powdered sugar? Is that what we call Icing Sugar here in Australia?
Love your site and all the ideas
Jo
It’s ok! Yes, powdered sugar would be Icing Sugar. 🙂
Oh darn, i didn’t realize there was dairy in the bread part. This looks sooo good! If anyone has tried subbing anything for the sour cream? I’m good with the glaze, but sour cream is trickier.
Thanks in advance! I might just make this for my fam anyway & sneak a teeny bite 🙂
I’ve been doing a lot of non-dairy cooking because our son is df. So I’m pretty sure you could sub the sour cream for coconut milk. I hope that helps!
I did not have any sour cream so I substituted plain Greek yogurt. I also wanted to experiment by replacing 1/2 cup of the sugar with brown sugar. It was so moist and delicious. We didn’t even need the glaze. Thank you for posting.
Edmonton, Alberta, Canada
Great subs, I’m glad you liked it!
I was thinking it would be great to have some brown sugar too and I’ve seen applesauce used in place of sour cream. My son had me add mini chocolate chips for his sweet tooth.
All of those additions and substitutions sound really good!
This looks so good! I can’t wait to try it! Thank you for sharing your recipe with me! 🙂
I made this on Saturday and it was gone by Sunday! Yummo!!! Thank you.
I’m so glad you enjoyed it!
I made a few substitutions and additions. I added some chopped pears that were ripe, and you know how quickly pears can go from ripe to over ripe! I also added walnuts and substituted the pumpkin for two jars of baby food I had leftover. One squash, and one sweet potato. I will let you know how it comes out. Thank you for another great and EASY recipe.
This looks really good, but I don’t see any added fat other then the sour
cream, is this correct?
That is correct.
I just made some pumpkin bread today…but I cheated and used a cake mix with mine 😉 Yours looks awesome!!
Pinning it!
Thanks for sharing!
This looks delicious! Thank you for sharing. Stopping by from the Let’s Be Friends Blog Hop.
Sierra & Faith
Winks and Eyerolls
I love Pumpkin Bread especially with fall quickly approaching and this recipe looks amazing. I love how easy it is to make.
This looks so yummy and it is easy recipe. I am going to try it. Thanks for sharing. I found your lovely blog from Homework link party.
I can’t wait to try out this recipe. I love quick breads, too. Thanks for sharing these (and your other) recipes!
I love pumpkin anything! This bread looks so easy and delicious:) Thanks for sharing it with us at the Merry Monday Link Party!
Thank you for linking up your Pumpkin Bread at our Simple Supper Tuesday~ it looks amazing! You have been featured at Moore or Less Cooking! Nettie <3
Thank you for the feature Nettie!
It looks fantastic and very inviting
This recipe sounds great and I can’t wait to try it!
I was wondering, could you substitute greek yogurt for the sour cream?
Yes, I’m sure you could in this recipe. 🙂
Yum, your pumpkin bread looks delicious! I would like to invite you to share your fall posts to my 2014 Harvest Hop Linky Party. 🙂
Wonderful! I’ll bring the cold glass of milk and you can cut me a chunk of that! ~hehehe~ I have a recipe linky today! Won’t you share your recipe with my readers too?
I love pumpkin EVERYTHING! Thanks for sharing your recipe!
Yummmyyyy……I wanted to let you know I will be featuring this post on Tuesday with a Twist on my blog this week. Please stop by for a peek.
Love pumpkin, and this I must try. Pinned, thanks
Sounds so delicious! Pinned. Thanks for sharing @DearCreatives party. Hope your having a great week.
Oh that is so tempting! Thanks for sharing at Weekend bites
Mm, tis the season. I’m going to check out your pumpkin turtle cheesecake now though!
Oh yummy – this is so happening in my house this winter! Thanks for linking up at the DIY Sunday Showcase Party.
Yum! This looks delicious! I love pumpkin bread. Thanks for sharing the recipe with us at the Merry Monday link party. I hope you’ll join us again next week. Sharing your post on Twitter!
I love anything pumpkin and this easy pumpkin bread sounds delicious! The glaze sounds like the perfect way to finish it off. Stopping by from Turn it Up Tuesday
Let pumpkin season begin!
Thanks a lot for sharing such an easy recipe.
#TurnItUpTuesdays
All the recipe posts you shared on the Homestead Blog Hop sound so delicious and perfect for fall! I’m pinning them, thanks for sharing!
I haven’t made any this year, but your pumpkin bread recipe is the only pumpkin ANYTHING that my husband will eat. He hates pumpkin, but he likes this recipe. I’ve had the digital copy of your book for a long time. Today, I ordered a print copy. Thank you for all your common sense and simple recipes.
Yum! I’ll have to try it with the gluten-free so my friends can enjoy, too.
Okay, I’m gonna get demonized here, and I’m preparing for it… I 100% love homemade pumpkin bread and, LEGIT, it doesn’t get easier than this (I use whole milk with a splash of lemon to synthesize “buttermilk”)… until it does.
Please no one filet me, but I literally take 1 yellow or white cake mix, and 1 can of pumpkin; stir in pumpkin pie space. No eggs, no oil, nothing else. Pour into an 8×8 pan, or a 9×13 pan, or a 8 or 9″ bread pan and bake according to directions on back of box as if you HAD added the extra ingredients. I’ve done it as “cake,” as a “quick bread,” as waffles or even pancakes. Since we’re watching fat/calories over here, it’s just so doggone easy!!! Calories in mix alone, plus calories in pumpkin, divided by # of servings. For my diabetic father-in-law, I used a (yes, more expensive) sugar-free yellow cake mix). Dump, mix, stir, bake.
Aldi sells a cake mix for less than a dollar; Walmart come in around $1, as well. A 15 oz can of pumpkin is about $1 at Aldi. It’s, literally, foolproof! And it’s cheap! Given cost of eggs, oil, on any given day (I made 7 homemade loaves of banana bread today, so I get it!!!), it might even be cheaper. And NO ONE complained about taste! lol
Merissa, I love your site, and I always learn something – I’m glad my “homemade” recipe is so close to yours (I know I’m doing something right! lol). But, man, in a pinch, you cannot BEAT this for simplicity!!! <3 <3 ~Chrissie
You have to do what works the best for you! Sometimes store-bought (or partially;) ) is the simplest option. 🙂
I am not seeing in the instructions what to do with the butter and sugar?
I’m making this today, and intend on beating the two together in my stand mixer before adding in the eggs, pumpkin, sour cream.
Hi Christy, this recipe doesn’t use butter in it. Were you looking at a different one? Or did I accidently add something random in a post again? 😂