Quick Pumpkin Bread Loaf
This quick pumpkin bread loaf recipe revolutionizes traditional methods by delivering spectacular results in under an hour. Perfect for busy weeknights or spontaneous weekend cravings, this recipe combines pantry staples with efficient techniques to create a moist, flavorful loaf that tastes like it took all day.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar or ⅔ cup coconut sugar for a less refined option
- ½ cup vegetable oil or melted coconut oil for a different flavor profile
- 2 large eggs room temperature
- ¼ cup milk any variety works, including plant-based
- 1 tsp vanilla extract
Optional
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease a 9×5-inch loaf pan, then line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, milk, and vanilla extract until completely smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix—stop when you no longer see dry flour pockets.
- If using nuts, fold them in now with just 3-4 strokes to distribute evenly.
- Pour the batter into your prepared loaf pan and smooth the top with your spatula. For an even rise, tap the pan gently on the counter a few times to release any air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For the cleanest slices, let the bread cool for at least 30 minutes before cutting.
Crumple the parchment paper first, then smooth it out—this makes it fit the corners better and prevents awkward folding.
If you're in a super rush, you can substitute the individual spices with 2¼ teaspoons of pumpkin pie spice.
This bread freezes exceptionally well. Double-wrap individual slices or the entire loaf in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Nutrition
Calories: 245kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 1.5gCholesterol: 31mgSodium: 210mgFiber: 1.5gSugar: 15g
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