Easy Pumpkin Quick Bread

Quick breads are one of my favorite things to bake. They’re so easy, flavorful and everyone loves them! Just a little mixing, pop in the oven for an hour, and you’ll have the house smelling of tantalizing pumpkin spice goodness! Added bonus? You can whip up this easy pumpkin quick bread by hand – no need for a stand mixer.

This is definitely one of my favorite treats to bake in the fall, but I actually love to bake it year-round.

The ingredients for this easy pumpkin quick bread are simple and perfect to keep on hand. That way you can make this bread whenever the fancy strikes! Which I have to warn you, will probably be often! My friends and family are always requesting this quick bread!

You’ll notice that this recipe calls for half a can of pumpkin puree – you can easily double this recipe to use the whole can, or check out my other pumpkin recipes for more ideas!

Baking Tips:

1. Buttermilk helps create a moist and dense cupcake. Did you know? Buttermilk was traditionally the liquid leftover after churning cream to make butter! It’s a higher fat content milk that makes for delicious baked goods! It’s commonly sold in most grocery stores.

2. Be careful not to overmix! When you no longer see streaks of flour in the batter, time to step away from the bowl!

3. Run out of baking soda? I always recommend sticking to the recipe when possible, but in a pinch you can add an extra teaspoon of powder instead.

This is such a fun recipe for really any occasion! An after school snack, Sunday dinner dessert, or even as an easy replacement for pumpkin pie on Halloween or Thanksgiving. If you like a little crunch, you can add some walnuts or pecans, and if you’re a chocolate fan, how about some chocolate chips!

Easy Pumpkin Quick Bread

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• Author: Kirsten Bell
• Prep Time: 10 Minutes
• Cook Time: 60 Minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 Loaf 1x
• Method: Baking

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Description

A quick, simple and delicious pumpkin bread! Make plain, or spice things up with chocolate chips, nuts or dried fruit!

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Ingredients

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1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup melted butter (1 stick)
1/2 (15 oz) can pumpkin puree, about 1 cup.
1 cup granulated sugar
2 eggs
1/3 cups buttermilk
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350 degrees F, and butter a loaf pan.

Mix together the wet ingredients, melted butter through vanilla extract until well combined. Then add the dry ingredients to the wet ingredients, using a spatula to mix until just combined. If you want to add some nuts or chocolate, stir them in.

Pour the batter into the the greased loaf pan, and bake about 55-65 minutes or until a toothpick comes out with moist crumbs.

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Notes

Make sure to use pumpkin puree, not pumpkin pie filling!

Add 1 cup chocolate chips, nuts or dried fruit for a tasty treat!