How To Make Quick And Easy Pumpkin Bread

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quick-and-easy-pumpkin-bread

Not only is pure pumpkin in the can perfect for emergency preparedness storage, it’s a fabulous base for sweet, cinnamon pumpkin bread in honor of September. The weather has begun to cool and you’re dying to fill the kitchen with the splendid aroma of fall spices. This September pumpkin bread is a simple sweet treat that your family will adore as a moist and delicious breakfast, coffee cake, or dessert. Friends and family will also be delighted to receive this moist dessert that’s easy to wrap in a thrifty and festive paper as a gift.

Not everyone is ready to take a big bite of a dense pumpkin flavor. I’m not. Eating a solid pumpkin pie is just too much for myself and my family. Whether you are a pumpkin fanatic or like just a touch of the flavor and smell, this sweet bread is perfect for everyone. I haven’t met a person yet that doesn’t enjoy digging into a dessert that consists of brown sugar, cinnamon, and bread.

I’ve been making a similar version of this recipe for years and it’s an incredible people pleaser. When I decided to add the pure pumpkin to easily bring flavors of fall into the homestead, it’s been an even bigger hit. The puree gives it a smooth, moist texture that can’t be beat. The bread is light and airy – perfect with a cup of coffee, for breakfast, or an evening dessert.

Many people are intimidated by baking bread or cakes but this recipe couldn’t be easier. It’s one of the easiest quick bread recipes I’ve ever baked. Just add the ingredients to a mixing bowl, mix well, then pour into a loaf pan and bake. There is an optional “swirl” topping that is super simple as well and only takes two seconds to stir and add.

Cinnamon Pumpkin Bread

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 tablespoons vanilla flavoring
  • 1 cup canned pure pumpkin (not pie filling)

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine all ingredients in a large mixing bowl in this order: flour, sugar, baking powder, baking soda, cinnamon, salt, buttermilk, oil, eggs, vanilla, and pumpkin. Don’t have buttermilk? No problem! Just measure 1 Tablespoon of vinegar into a container and fill the rest of the “one cup” with regular milk and stir. Beat mixture on low for three minutes. Pour into loaf pan. The batter will be slightly thin.

Swirl Topping (optional but oh, so good)

  • 2 tablespoons brown sugar
  • 1 tablespoon soft butter
  • 1 teaspoon cinnamon

quick-and-easy-pumpkin-bread

Combine brown sugar, butter, and cinnamon in a small bowl until crumbly.

quick-and-easy-pumpkin-bread

Sprinkle over top of batter – spreading it out nicely.

quick-and-easy-pumpkin-bread

Using a knife, cut the topping in softly along the top in a swirling motion to give a marbled effect on top. Don’t let the knife go deep into the batter or the swirl won’t be seen from the top.

quick-and-easy-pumpkin-bread

Bake at 350 degrees for 40 minutes. Check on it at 35 minutes with a toothpick. If the center is still “jiggly,” bake for the remaining 5 minutes. Don’t over-bake. If center top still doesn’t look done, turn off oven and let the bread sit in the oven for another five minutes.

Optional: We enjoy this pumpkin bread without any additional toppings but a thin glaze could be drizzled over the top for a beautiful presentation. To make the glaze, simply mix a cup of confectioners sugar and 2 Tablespoons of water, lemon juice, or milk. Stir and drizzle in a zigzag pattern. If your glaze is too thick, add more liquid at a teaspoon at a time. If your glaze becomes too thin, simply add confectioners sugar one teaspoon at a time.

You can make this recipe with fresh pumpkin if you’re willing to put in some more time. You’ll want to start with pumpkins labeled as cooking, pie, or sugar pumpkins – those big huge jack-o-lantern pumpkins are not going to have as much flavor. Prepare your pumpkin by slicing it in half and removing the seeds (save them to roast!). Place the pumpkin halves on a cookie sheet and roast until tender. Scoop the roasted pumpkin from the skin, and puree it in a food processor until smooth. Then use it just like you would use canned pumpkin.

Warning: Enjoy the sweet cinnamon pumpkin fragrance that wafts through your home. Be ready though for the family to flock to the kitchen in curiosity to discover what the amazing smell could be that’s coming from the kitchen. After letting the bread cool, you can be a blessing to a neighbor or family by wrapping up this bundle of goodness and delivering it to them.

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