Easy Pumpkin Bread Recipe

Sometimes as bloggers we bake up some pretty crazy over the top things that are a lot of fun.   Sometimes however you just need a simple, basic recipe that is tasty, easy to make and can be thrown together in no time.  Nothing too fancy, nothing terribly exciting, but a really delicious way to start the day.   Today’s recipe is one of those simple kind of recipes.  Just a good old fashioned pumpkin bread recipe.

Simple Pumpkin Bread Recipe

I’ve always loved pumpkin bread. I really think it should be a year round item.  Getting up on a Monday morning is a little bit easier when I know I have a fresh loaf of pumpkin bread ready to be heated up and sliced.

Easy Pumpkin Bread Recipe

I do make a few very simple changes to traditional pumpkin bread recipes when I make mine.   I remember making pumpkin bread when I was younger, and always being a bit horrified at the full cup of oil most recipes called for.  Thankfully you can do away with a lot of oil and I’ve always found applesauce to be a great substitution for some of the oil.  You don’t get quite the same super duper moist texture because, well, the cup of oil was a big factor in that.   But you do still get a moist and delicious bread, and I’d happily give up some oil to spread a little butter on my warm bread any day.

I also use white whole wheat flour in my pumpkin bread, and almost every bread, muffin and even cookie recipe I make.  White whole wheat packs the nutritional punch of whole wheat flour, but has a lighter taste and texture.  I use white whole wheat flour in place of all purpose flour all the time.  If you’ve never tried it, it’s definitely something to check out.   For this recipe however, feel free to use all purpose flour if that’s what you have on hand.    The last little change I make to my bread is that I sprinkle a bit of coarse crystal sugar, mixed with cinnamon, to the top before I bake it.  You can totally skip this part, it just gives a nice little crunch on top if you have it.

Pumpkin Bread Recipe

Easy Pumpkin Bread Recipe

Easy Pumpkin Bread Recipe


  • 1 cup brown sugar
  • 2 eggs
  • 1/4 cup oil
  • 1/3 cup applesauce
  • 1 teaspoon vanilla
  • 1/3 cup water
  • 1 (15 ounce) pumpkin puree
  • 1 3/4 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • Optional Topping
  • 2 tablespoons crystal sugar
  • 1 teaspoon cinnamon


Preheat oven to 325 degrees F.

In a large bowl, combine your brown sugar, eggs, oil, vanilla and applesauce until well mixed. Add in water, mix until well combined. Add in pumpkin puree, mix well. Add in dry ingredients and stir until just combined, do not over mix.

Spray a standard size loaf pan with non stick cooking spray. Pour mixture into pan.

Combine crystal sugar and cinnamon in a small bowl. Sprinkle over top of mixture in pan.

Bake for approximately 50-60 minutes or until knife inserted into the center comes out clean.

Remove from oven and allow to cool.

Wrap with plastic wrap or foil once cooled if not eating right away.


Enjoy!  I love to eat mine warmed up in the microwave with a bit of butter – such a lovely way to start off a cool fall morning!


  1. says

    I love this bread, Christi. I’ve been trying to get back to the basics with my baking lately. Good, stand-by recipes without all the frills. I say this, of course, after posting a sprinkly, halloween candy overloaded cookie recipe lol.

    I simply LOVE baking with white whole wheat flour, too.

    • says

      Sally, seriously I sometimes want to scream (okay not actually scream!) at people that they should be using white whole wheat flour! It’s the best! We definitely share the love of that and Greek yogurt, they are just so easy to use with such great results!

      Ha, I hear you on the overloaded cookie. :) I think it’s so fun and it really lets us “play” with food to come up with creative ideas. But sometimes we just need something for breakfast. Well, something other than say a magic cookie bar. But then again, maybe if we worked cereal into a magic cookie bar…

  2. says

    I was very disappointed in the outcome when I baked this bread yesterday. I followed the directions exactly, and baked it initially for 50 minutes (I always check for doneness at the minimum time listed on the recipe.) After the first 50 minutes the knife did not come out clean. I added 10 more minutes…..then 10 more…….I think I ended up baking it around 80 minutes, and the top was beginning to burn. When I sliced the bread, it was very doughy and seemed to be underdone. I wonder if the applesauce could have made the difference? My (electric) oven is accurate, the temp was set accurately at 325. I’m interested in your opinion of what might or might not work.

    Thanks a lot, Liz Webb

    • says

      Elizabeth – hmmm. What type of a bread pan were you using? I have noticed that I can see a lot of variation between glass, metal and stoneware (I use stoneware for the most part). How close is your baking rack to the top of your oven? I tend to keep mine fairly low, as I find that usually provides a better rise to breads, cupcakes and cookies. Were any of your ingredients very cold when putting them in (such as pumpkin that had been in the fridge versus pantry)? I’ve made banana bread before and I usually freeze my ripe bananas, one time I just did a quick defrost and than pureed them into the batter – that loaf took forever to cook and was undercooked – and it made sense once I realized how cold the bananas were. Those are just the first things that come to mind.

  3. emily says

    Hi! I was excited to use this recipe because it seems to use more healthy ingredients compared to other pumpkin bread loaves I’ve found on the internet.

    I also found that this bread loaf was underdone after 50 minutes. I added another 15 minutes and it was still underdone before deciding, after a total of 65 minutes of baking at 325 degrees F, that I’d experiment to raising the temperature to 350 degrees F. I was afraid of burning the top of the loaf so I covered it with an aluminum foil at that point. I wonder if maybe this could have been avoided by baking at 350 degrees F?

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