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This homemade Pumpkin Bread is everything you want in a fall recipe. It is moist, fluffy, and bursting with fall flavors.
No electric mixer is needed and this might just be the best no-fail quick bread recipe you’ll ever find.
Who doesn’t love pumpkin bread? No one. That’s who.
If you love recipes like pumpkin spice monkey bread and pumpkin brownies with a chocolate swirl, this moist pumpkin bread will be a huge hit! I have to say, though, this pumpkin bread is easily one of my favorite fall recipes. It turns out so perfect every time!
How to make this recipe:
This recipe is so darn easy. No fancy mixer needed! All you need are bowls, a big spoon, measuring cups/spoons, and a loaf pan.
- First step is to preheat your oven.
- Next you’ll whisk together your dry ingredients in one bowl (photo 1) and mix the wet ingredients (photo 2) in a separate bowl.
- You’ll then stir the dry ingredients into the wet ingredients. Mix them just until everything is combined. At this point you’ll fold in the nuts unless you choose to leave them out. (photo 3)
- Pour that batter into a greased or parchment lined loaf pan (photo 4) and cook it for about 65-70 minutes (photo 5). When it’s cool enough to handle, slice it up and enjoy (photo 6)!
How do you know when it is done?
Like most quick breads, you’ll know when pumpkin bread is done simply by inserting a tooth pick or long metal cake tester into the center of the loaf.
If wet batter sticks to your tester, it needs to continue cooking. If it comes out clean, that means it’s done!
I’m always worried about making dry quick breads so I tend to take them out too early and then regret doing so. The best part about this recipe is that since there is so much pumpkin puree and applesauce that makes it incredibly moist, there’s no way you’ll end up with a dry over cooked loaf.
For that reason, you can continue cooking for a few minutes to be certain that it’s fully cooked without risking a dry loaf.
How long is it good for?
This stuff never lasts long in my house! But, if you happen to have leftovers, just follow these steps:
- Always make sure it is fully cool before wrapping. If you cover a warm loaf, it will continue to release moisture through steam as it cools and will make the outside soggy.
- You can store this pumpkin bread in an air tight container or tightly wrapped in plastic wrap on the counter for 3-5 days.
- For longer term storage, I like to wrap in plastic wrap and then in foil and store in the freezer up to six months.
- 1-2/3 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar packed
- 1 teaspoon baking soda
- 2 teaspoons cinnamon I use pumpkin pie spice instead
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs room temperature
- 15 ounces canned pumpkin
- 1/2 cup apple sauce no sugar added
- 1/2 cup walnuts roughly chopped
- Preheat oven to 350° F. Grease 9×5-in. loaf pan. Alternatively, you can line with parchment paper or a foil/parchment liner like I used.
- In a large bowl, whisk together dry ingredients.
- In a separate bowl, whisk together eggs, pumpkin, and applesauce. Stir into dry ingredients just until moistened. Fold in walnuts.
- Pour into prepared loaf pan. Bake until a toothpick inserted in center comes out clean, about 65-70 minutes. Cool in pan 10 minutes and then transfer to a wire rack.
- Recipe makes one loaf.
- If using a pan lining paper, pull the sides down when you transfer the loaf to the wire rack to allow the pumpkin bread to “breathe”.
- This Pumpkin Bread is best stored at room temperature when wrapped tightly as long as it’s enjoyed within 2-3 days.
- To freeze, wrap tightly in plastic wrap and then with foil. Thaw at room temperature.
- If you like to enjoy your pumpkin bread warm, simply heat a slice in the microwave on half power for about 20 seconds.
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally featured over at The Salty Marshmallow where I was a contributer.