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–+ servings
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5 from 9 votes

Easy Pumpkin Bread Recipe

This is a Simple Pumpkin Bread Recipe made from scratch without a mixer. Packed with warm autumn spices, this pumpkin quick bread is incredibly delicious and moist. Check out the blog post variations and freezing information.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 slices (One 9X5 Loaf Bread)
Author: Aysegul Sanford

Ingredients

Dry Ingredients:

  • 1 cup all purpose flour
  • ⅔ cup whole wheat pastry flour*
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin spice

Wet Ingredients:

  • 2 large eggs lightly beaten
  • 1 cup coconut sugar*
  • 1 cup pumpkin puree
  • ⅓ cup Vermont Creamery unsalted butter melted and cooled
  • ¼ cup milk almond, coconut, oat, and regular milk would all work
  • 1 teaspoon vanilla extract

As Garnish:

  • 1 cup walnuts/pumpkin seeds a few tablespoons more for garnishing

Instructions

  • Pre-heat oven to 350 F degrees. Lightly butter a 9X5 loaf pan and set aside.
  • Mix together the dry ingredients; all-purpose flour, whole wheat pastry flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin spice,  in a small bowl. Set aside.
  • Lightly beat eggs in a large bowl. Whisk in the coconut sugar. Add in pumpkin puree, melted (and cooled) butter, almond milk, and vanilla extract. Whisk until thoroughly combined. 
  • Gently fold the wet ingredients into the dry ones. Do not overmix.
  • Fold in the walnuts.
  • Transfer to the prepared loaf pan. If preferred, garnish with more nuts on top.
  • Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
  • When cool enough to handle, gently remove the loaf from the pan and let it cool on a wire rack for 30 minutes before slicing.

Video

Notes

*If you don’t have whole wheat pastry flour, you can replace the ⅔ cup whole wheat pastry flour used in this recipe with ⅓ cup all-purpose flour and ⅓ cup whole wheat flour.  *If you don’t have coconut sugar, you can substitute it with the exact amount of light brown sugar.

Nutrition

Calories: 333kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 321mg | Potassium: 206mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5074IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

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