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Sliced Pumpkin Bread with pepitas on top.

Easy Pumpkin Bread

This Pumpkin Bread is easy to make, moist, perfectly spiced and just plain delicious!

Course Breakfast, Snack
Cuisine American
Keyword easy, pumpkin, quick bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 252 kcal
Author Taylor Harrison

Ingredients

  • 1 ¾ cups flour all-purpose
  • 1 tsp baking soda
  • ½ tsp cinnamon ground
  • ½ tsp nutmeg ground
  • ¼ tsp cloves ground
  • ¾ tsp salt
  • 2 large eggs room temperature
  • 1 cup sugar granulated
  • 1 ½ cups pure pumpkin
  • ½ cup coconut oil melted
  • ¼ cup milk
  • ½ tsp vanilla extract
  • roasted pumpkin seeds optional

Instructions

  1. Preheat oven to 350°F. Prepare a loaf pan by spraying with non-stick spray. Cut a piece of parchment paper on the bottom if desired.

  2. In a large bowl sift together 1 cup of granulated sugar, 1 and 3/4 cups of all-purpose flour, 3/4 teaspoon of salt, 1 teaspoon f baking soda, 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves.

  3. In a smaller bowl combine the following wet ingredients: 1 and 1/2 cups of pure pumpkin, 2 eggs, 1/2 cup of melted coconut oil, 1/4 cup of milk, and 1/2 teaspoon of vanilla extract.

  4. Add to the flour mixture and stir until blended. You can stir in any optional additional ingredients at this point such as chocolate chips, and/or nuts. Pour into a greased loaf pan. Sprinkle with roasted pumpkin seeds if desired.

  5. Bake in preheated oven for 50-60 minutes or until toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack before removing.

Recipe Notes

Cover and store at room temperature for up to 4 days, in the refrigerator for up to 10 days, or in the freezer for up to 3 months.