Easy classic pumpkin bread with a dash of pumpkin spices. A loaf of bread that stays soft and moist in the next day too. Dairy free, nut free.
The fall season is full of flavors and pumpkin on everything. The fact that I can find pumpkin in every corner including the drink has pumpkin spice too. I think it doesn’t make me get bored with orange color as a staple of the fall season. It brightens up my days when the temperature of the day gets cooler. The fall season in where I live now always change regularly, sometimes it gets very nice, a bit warmer, colorful trees, then suddenly it turns into a snowy day in the very next day up to 8 inches snow overnight, then back to warmer again.
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Anyway, the fall season is not complete with pumpkin recipe. One of my favorite ones is this dairy-free Pumpkin Bread. It is so easy to make, contain all lovely spices, and it also perfect to toast it in the next few days if there is any left.
Besides making bread, I also like to make this Baked Butternut Squash Donuts, and the spice was just perfect!
I use canned pumpkin purée for the recipe. From one batch, you will get two loaves of bread. If you are okay with nuts, you can add any nuts you like. One of my daughters has a nut allergy, so adding seed is better for our current situation, just like this Pumpkin Sunflower Cookie Bars
- 2 cup sugar
- 2 egg
- 1 cup oil
- 1 can ( 15 oz) pumpkin puree or 2 cups minus 2 1/2 tbsp
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp clove powder
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1 tsp salt
- 1 tsp ginger powder
- 2 cup unbleached all-purpose flour
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Preheat the oven to 350° F.
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Prepare the loaf pans, spray it with nonstick spray or line it with parchment paper.
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In a mixing bowl, beat the sugar and egg until light and fluffy for a few minutes.
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Add oil, pumpkin puree, baking powder, baking soda, clove powder, cinnamon powder, nutmeg powder, ginger powder and salt, mix it until it just combined.
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Add flour, mix it until well blended.
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Pour the batter into prepared loaf pans, bake it for 40 minutes or until the toothpick comes out clean.
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Leave it cool in the pan for ten minutes before transfer it to a cooling rack.
- If you are up to making pumpkin purée from scratch, roast the pumpkin on 400° F for 30 - 40 minutes. Then use blender or food processor to make purée.
- 15 oz pumpkin puree is about 2 cups then take it out about 2 1/2 tbsp.
Do you make this Easy Pumpkin Bread? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.
I store the bread in room temperature uncovered, and it is still moist up to three days if it last that long. It even tastes better when you toast it for a minute until the edge is a little bit crispy but the middle still soft.
Are you up to fall season recipes? Here are some more of easy fall-inspired meals.
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In a, I just added a new bread for my party this weekend live it!
Yaaayyy, I hope everyone like it too!
I usually avoid baking, but you are right…this is easy enough for me to make.
Yaaayyy, no need a complicated instructions for a good classic bread!
I haven’t made pumpkin bread quite yet this year. I think this weekend will be a great time to relax in the kitchen and get some baking done 🙂
Yaaayyy, weekend baking is fun!
I love making pumpkin bread. The one I made doesn’t use ginger powder, I am sure that gives it a great taste!
Thank you, and yes add ginger on it next time, it add taste and scent too.
This looks amazing! I am pinning to make later. The ingredients list looks very manageable too!
Thank you, and yes all ingredients are just the staple pantry items.
Thank you so much for giving the option for canned or fresh pumpkin puree. I like roasting my own pie pumpkins, and so few recipes tell you anything but the canned option. Can’t wait to try your recipe!
Thank you, I do too like to make puree from scratch, it is not that hard to do it. But also I know that some people like to use the ready one.
Mmmm pumpkin bread! That’s my favorite fall dish. I’m always looking for new recipes so I will have to try this one!
Thank you, yes please try it, and let me know how it goes!
Looks super moist and yummy!
Thank you, yes it is very moist and of course yummy!
Pumpkin bread is one of my favorite fall treats. This recipe looks super easy. I’m going to have to pick up another can of pumpkin at the store so I can make it this weekend!
Thank you, it is super easy indeed!
Pumpkin bread is my absolute favorite! Your recipe looks really similar to mine. I love baking pumpkin bread and delivering it to friends/family during the holiday.
Oh yea? Well, I use this recipe often, looks like we have the same taste bud then. That is nice of you, I am sure your family and friends love your bread!
I love baking and making pumpkin recipes in the fall and my fiancee loves them. Looks like I will have to add this to my weekend things to do.
I hope he like this bread too!
That looks delicious! My son is lactose intolerant, so it is a perfect recipe for us.
thank you, it is challenging having someone who has dairy allergy or intolerance, but anything possible just like this pumpkin bread! Hope he like it too!
This looks amazing! I am always looking for pumpkin bread variations! This will be on the list to make at Thanksgiving!!
Thank you, any good pumpkin bread always the top choice at this time of year!
Looks yummy, as usual!
Thank you, we love yummy food, well… who doesn’t? hehe
Looks delicious! I love the smell of pumpkin bread as it bakes. 😋
Thank you, agreed, fresh baked bread is awesome!
Yum. I love pumpkin recipes in the fall. This pumpkin bread recipe looks great. Going to give it a try.
Thank you, yes please try it, let me know how it goes, and it is not hard to make!