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Pumpkin Bread

Pumpkin Bread – This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn!

Overhead shot of pumpkin bread slices overlapping each other.

I’m kick-starting my autumn baking with a classic. A delicious loaf of moist pumpkin bread. The best pumpkin bread I’ve ever had – you’ve got to try it.

I love pumpkin bread. It’s definitely a favourite of mine to make and eat during autumn (any time of the year, really!). This loaf is incredibly moist from the pumpkin, vegetable oil, and the Greek-style yogurt, and it’s super easy to whip up!

Pumpkin bread slices overlapping each other.
Overhead shot of pumpkin bread cut into slices.

How to make Pumpkin Bread

Ingredients you’ll need:

  • plain/all-purpose flour
  • light brown sugar
  • baking soda
  • salt
  • ground cinnamon, ginger, nutmeg, and cloves
  • large egg
  • vanilla extract
  • vegetable oil
  • greek-style yogurt
  • canned pumpkin puree

To make this pumpkin loaf, simply whisk together the flour, sugar, baking soda, salt, and spices. Set aside.

Whisk together the egg, vanilla, vegetable oil, yogurt, and pumpkin puree until smooth and combined. Add the dry ingredients, and mix until just combined.

Pour the batter into a greased 9×5-inch loaf pan , and bake for 45 – 50 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A stack of pumpkin bread slices with the top slice cut in half.

This Pumpkin Bread is:

  • super quick and easy to throw together
  • incredibly moist and fluffy
  • loaded with warm, comforting flavours
  • the most perfect loaf to enjoy in autumn/fall

How long will this pumpkin bread last? This bread will stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days.

Can I freeze pumpkin bread? Yes! Pumpkin bread freezes well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A close-up of a stack of pumpkin bread slices.
Pumpkin Bread - This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn! #pumpkinbread #breadrecipes

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A close-up of a stack of pumpkin bread slices.

Pumpkin Bread

Yield: 10 - 12 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 3/4 cup (150g) light brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 1 cup (225g) canned pumpkin puree

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan, and set aside.
  2. Whisk together the flour, sugar, baking soda, salt, and spices. Set aside.
  3. Whisk together the egg, vanilla, vegetable oil, yogurt, and pumpkin until smooth and combined. Add the dry ingredients, and mix until just combined. Do not over-mix.
  4. Pour the batter into the prepared pan, and bake for 45 - 50 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much. Allow to cool completely in the pan on a wire rack before slicing and serving.

Notes

Pumpkin bread stays fresh in an air-tight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 187Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 173mgCarbohydrates: 31gFiber: 1gSugar: 13gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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