THE EASIEST PUMPKIN BREAD

This truly is the easiest pumpkin bread to make, but you would never know it by how good it tastes. It’s filled with warm spices, and a must have for your pumpkin season.

THE EASIEST PUMPKIN BREAD

I LOVE pumpkin bread! Growing up I always thought my Mom made the best pumpkin bread, but once I really got into baking myself I decided I needed to try some other recipes and see how they compared. I have tried countless pumpkin bread recipes, and with only a few very minor tweaks to my Mom’s, I can confidently say this is the best pumpkin bread recipe out there.

There are lots of recipes that use butter, but the oil in this recipe really helps keep the bread extra moist. Some used milk instead of water, but when I tried that I couldn’t find a reason to use it again, so I stuck with the water. Some recipes have a crumble on top, and while I absolutely love a crumble top, I wanted to keep this staple recipe simple.

WHAT INGREDIENTS YOU NEED

• Oil
• Sugar
• Eggs
• Pumpkin Puree
• Vanilla
• Water
• Baking Soda
• Salt
• Cinnamon
• Cloves
• Nutmeg
• Flour

HOW TO MAKE THE EASIEST PUMPKIN BREAD

1. Preheat the oven to 350°F and line an 8×4-inch loaf pan with parchment paper.
2. In a large bowl whisk together the oil, sugar, eggs, pumpkin purée, water and vanilla until smooth.
3. Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 55-65 minutes or the top springs back to the touch and a toothpick inserted comes clean.
4. Allow to cool for about 10 minutes before removing from pan onto a cooling rack.

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TO MAKE MUFFINS INSTEAD

This recipe can easily be made into pumpkin muffins instead. Just use your 1/4 cup cookie scoop to scoop batter and place into greased or lined muffin tins. This recipe should make between 17-18 muffins depending on how full you fill them. Bake them for 15-18 minutes, or until a toothpick comes out clean.

CAN CHOCOLATE CHIPS BE ADDED

YES!!! Chocolate chips are always the perfect addition to this bread or muffins. I would suggest a cup for this recipe.

HOW TO STORE BREAD

This pumpkin bread can be stored on the counter wrapped in tinfoil or in an airtight container for 3-4 days, or in the freezer for a few months. I like to wrap mine in tinfoil because it helps the outside stay a little more crisp instead of getting soft from a ziplock bag or container.

You can just rewarm the bread in the microwave for a few seconds to give it them just came out of the oven taste again!

HOW TO FREEZE THIS PUMPKIN BREAD

This pumpkin bread freezes PERFECTLY! Simply wrap in plastic, then tightly in foil and place in a freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat, or take to someone for a little holiday treat. You can also freeze individual slices or make into muffins for a quick on the go treat!

OTHER FALL RECIPES TO TRY:

BROWN BUTTER PUMPKIN SUGAR COOKIES

APPLE FRITTER BREAD

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.