This easy pumpkin bread takes minimal effort to make, but it’s so moist, keeps well and everyone will absolutely love it.
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How to Make Pumpkin Bread
- Prep the Batter. Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper. In one bowl, whisk together the flour, baking soda, and cinnamon. In another bowl, beat the eggs and sugar until smooth, then mix in the pumpkin puree, oil, and orange juice until everything’s blended.
- Combine and Bake. Gently stir the dry ingredients into the wet mixture until just combined. Don’t overmix or the bread can turn a bit dense. Pour the batter into the prepared pan and smooth the top. Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Store. Let the bread cool in the pan for 10 minutes before transferring it to a rack to cool completely. Wrap it well and store at room temperature for up to three days, or freeze for up to two months.
Pumpkin Bread Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the batter up to 1 day ahead, cover, and refrigerate. Bake when ready to serve, or bake the loaf and let it cool completely before storing.
To Store: Wrap cooled pumpkin bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
To Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
P.S. If you like this pumpkin bread, you’ll probably also love this easy zucchini bread recipe.
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Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 large eggs, at room temperature
- 1 ¼ cups granulated sugar
- 1 ½ cups pumpkin puree, not pumpkin pie filling
- ½ cup vegetable oil
- ¼ cup orange juice
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and cinnamon.
- In a large bowl, beat the eggs and sugar until smooth.
- Mix in the pumpkin puree, vegetable oil, and orange juice until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
