Pumpkin Bread

5 from 7 votes

This homemade Pumpkin Bread is everything you want in a fall recipe. It is moist, fluffy, and bursting with fall flavors.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: servings

Preheat oven to 350°F. Grease 9x5-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.
1-2/3 cups all-purpose flour, 1 cup sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 2 teaspoons cinnamon, 3/4 teaspoon salt, 1/2 teaspoon baking powder
In a separate bowl, whisk together 2 large eggs, 15 ounces canned pumpkin, and 1/2 cup apple sauce. Stir into dry ingredients just until moistened. Fold in 1/2 cup 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.