The Best Easy Pumpkin Bread Recipe made with canned pumpkin is a simple quick bread with a delicious cinnamon glaze. Perfect for fall! Enjoy this easy homemade pumpkin bread for a quick breakfast or snack with a cup of coffee or your favorite tea.
This is the absolute best pumpkin bread recipe right here. It's packed with pumpkin flavor, lightly spiced and slightly sweet. Plus, it's topped with a sweet cinnamon glaze for a taste that's nothing short of amazing.
Of course, I'm biased. I admit it. But this recipe for pumpkin bread is something my daughter and I worked on, and since she handled the baking on her own, I'm definitely going to love it!
We basically looked to our favorite one bowl pumpkin muffins and quick zucchini bread recipe for inspiration. After a few test runs and several pounds later, we knew this quick bread recipe was a definite winner!
Proud mama moments aside, you can't go wrong with this easy one bowl pumpkin bread recipe. It's not exactly a healthy pumpkin bread recipe, but it's homemade, which makes it healthy enough for me!
You only need a few simple ingredients for this homemade pumpkin bread:
- Flour -- all purpose flour
- Brown sugar
- Pumpkin pie spice
- Ground cinnamon
- Baking soda
- Baking powder
- Sea salt
- Milk -- We use 2 percent
- Can pumpkin puree -- you could also use homemade pumpkin puree from fresh pumpkin for this recipe if you'd like.
- Powdered sugar
How to Make Easy Pumpkin Bread
This pumpkin bread recipe is made in just one large bowl. Why wash more dishes if you don't need to?!
Start by adding the eggs to a large mixing bowl, beating them slightly, and then add your dry ingredients. Stir them lightly.
Then, add your wet ingredients. Beat with a hand mixer until the batter is smooth and well combined.
If you don't have a hand mixer, use a stand mixer. Or, use a large spoon to mix by hand.
Pour the pumpkin bread batter into a greased prepared loaf pan. Then, smooth the top with a knife or spatula until it's nice and even.
This recipe for pumpkin bread makes enough batter to fill one 1.5 - quart loaf pan.
If you have smaller pans, you can divide the batter and make mini loaves.
Bake the batter at 325F for 70-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Bake the bread uncovered, but you can tent the loaf pan with foil if the top of the bread is getting too brown.
When the pumpkin bread is done, you can eat it in it's pure, natural state.
Or, you can whip up a super easy cinnamon glaze to pour over the top. This is optional, but very highly recommended -- which really means don't skip it!
To make the glaze, add powdered sugar, milk and cinnamon in a small mixing bowl--a separate bowl from what you made the batter in-- and stir until combined.
Let the pumpkin bread cool completely, then pour the glaze over the top of the entire loaf.
Let the glaze set before serving. You could also let people pour their own glaze on their individual slices, in case some want to eat less sugar.
Easy peasy, quick and easy! This is a favorite food for fall because it's so simple to make.
This pumpkin loaf is absolutely delicious on its own or with the glaze, but there are many ways to enjoy this favorite fall recipe. If anything, you'll have a hard time deciding the best way to eat it!
Add more pumpkin pie spice for a stronger pumpkin spice flavor. Bake mini chocolate chips into the loaf cake to make chocolate chip pumpkin bread.
Serve the bread with a cream cheese frosting instead of glaze for an even richer treat. Serve with ice cream for dessert!
How to Store
Not only is this pumpkin bread simple and easy to make, but it also freezes well, which means you can make it ahead of time and have a taste of pumpkin bread whenever you want!
You can store leftovers in an airtight container in the refrigerator or freezer or at room temperature if your kitchen is cool.
If you don't use the glaze, just cover the pumpkin bread with plastic wrap or aluminum foil.
If you do glaze the bread, press toothpicks in the top so that the plastic wrap does not touch the glaze.
So if you're looking for an easy, moist pumpkin bread recipe that you can make in one bowl, this is a great recipe for you!
Best Easy Pumpkin Bread Recipe
For the Bread
- 2 eggs
- 2 cups flour
- 1 cup brown sugar
- 3 teaspoon pumpkin pie spice
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ tsp sea salt
- ½ cup milk
- 1 15-oz can pumpkin puree
- ½ cup butter, melted
For the Glaze
- ⅔ cup powdered sugar
- 1 tablespoon milk
- ⅛ teaspoon ground cinnamon
- Preheat the oven to 325F
- Beat the eggs in a large mixing bowl
- Add all of the dry ingredients in the same mixing bowl and lightly stir together with a fork.
- Add the milk and pumpkin
- Add the butter. Make sure that the butter is completely cooled
- Beat the batter with a hand mixer until fully incorporated
- Pour the batter into a 1.5-quart loaf pan greased with butter and bake for 70-80 minutes or until a toothpick comes out clean
- Set aside the bread to cool
- Add the powder sugar, milk and cinnamon in a small mixing bowl and stir until combined
- After the bread is completely cooled, pour the glaze over the top. Let the glaze set before serving
Nutrition information is estimated. Please do your own calculation to fit special diets.
Nutritional information is estimated. Be sure to do your own calculations if you are on a special diet.
I hope you enjoy this Easy Pumpkin Bread Recipe! For more easy pumpkin recipes and other easy recipes perfect for pumpkin season, be sure to subscribe to the newsletter!
Recipe was first published in 2018 and updated in 2021.