A quick and easy 5 ingredient pumpkin bread that’s light, full of pumpkin spice, and made in a single bowl. So simple and delicious, it will be your new go-to recipe!
I love a good, easy pumpkin bread recipe. It makes a great breakfast option, paired with your favorite cup of coffee or tea. Pumpkin recipes just taste like fall and cooler weather. And while obviously it’s best eaten in the autumn months aka pumpkin season, this super easy recipe allows you to make pumpkin bread any time of year.
Why You’ll Love This 5 Ingredient Pumpkin Bread
Easy, homemade version: Most 5 ingredient pumpkin bread recipes I found used a boxed cake mix (like spice cake mix or yellow cake mix). I have nothing against cake mixes. I’ve used them many times (like this Nothing Bundt Cake White Chocolate Raspberry Recipe).
But sometimes, you want something homemade, but still be an easy recipe. Well, I’ve got you covered. That’s why quick breads are great. They are easy recipes with simple ingredients that get the best results.
One-bowl recipe: Dumping everything in the same bowl makes cleanup a breeze! You could put the dry ingredients in a large bowl and the wet in a medium bowl and combine, but I say, why dirty up another dish? We’ve all got plenty of those to do already.
Delicious texture & flavor: Pumpkin bread has a unique texture and flavor. Some can be very heavy and dense, like pound cake. This delicious pumpkin bread recipe’s texture is more light and fluffy. There are also 3 teaspoons of pumpkin pie spice so you can really taste the beautiful pumpkin spice flavors. If you’re a fan of pumpkin spice, you should also check out these Pumpkin Spice Shortbread Cookies.
Ingredients
Ingredient Notes
Self-Rising Flour: If you don’t have self-rising flour, don’t worry. It’s very simple to make at home. For every 1 cup of all-purpose flour you use, add 1 1/2 tsp baking powder and 1/4 tsp salt. You can make a large batch and keep it sealed in an airtight container for the next time you need it.
Canned pumpkin: Be sure to use canned pumpkin (or a can of pumpkin puree), not pumpkin pie filling. The only ingredient in canned pumpkin should be pumpkin. I’ve used both Libby’s and the generic brand and both work great.
Fun fact: pumpkin is actually pretty healthy for you as it is high in fiber, beta carotene, and helps your immune system. (It’s also a great treat for your dog!)
Variations & Substitutions
Even though this is a five-ingredient recipe, you don’t have to keep it to only five. If you want to jazz up the loaf a little, consider:
- Adding chocolate chips or walnuts
- Serving with a glaze made with powdered sugar and milk
- Serving with cream cheese frosting
And if you want to use a box cake mix, you totally can. No judgment here. There are two ways to make it:
- 2-ingredient pumpkin bread: A box of spice cake mix and a can of pure pumpkin puree. Mix and bake per the box instructions.
- 4-ingredient pumpkin bread: A box of spice cake mix, a can of pumpkin, and then add the oil and eggs it states on the back of the box (just remove the water).
Step-by-Step Instructions to Make 5 Ingredient Pumpkin Bread
Making a simple pumpkin bread takes only a few steps. This is a super simple recipe so it’s also very kid-friendly if you want to bring some little helpers into the kitchen.
Step 1: Whisk together the dry ingredients (self-rising flour, sugar, pumpkin pie spice).
Step 2: Add the wet ingredients (pumpkin and eggs) and whisk or stir together until well combined. I like to whisk it by hand meaning no electric mixer needed for this recipe.
Step 3: Pour the batter into a greased loaf pan lined with parchment paper. Pro tip: Cut slits into the sides of each corner of the parchment paper to ensure a snug fit to the edges of the tin.
Step 4: Bake at 350F for 1 hour or until a knife comes out clean in the center. Let rest on a cooling rack for 15 minutes before removing from the tin.
Yield
This recipe yields one 9×5 loaf or you can make smaller loaves in three mini loaf pans. It easily doubles, so you can always make a loaf for now and freeze one for later.
Storage Options
Pumpkin needs to be kept in the refrigerator. Wrap the pumpkin loaf in aluminum foil or plastic wrap and place it in the fridge for 3-5 days. You can also place it in an airtight container.
Freezer option: Wrap the loaf in a layer of plastic wrap, then a layer of aluminum foil. Place the loaf in a freezer bag and store in the freezer for up to 1 month.
Frequently Asked Questions
You don’t want to have underdone bread so it’s important to make sure your knife comes out completely clean. It took exactly one hour in my oven, but you’ll want to start checking if it’s done after fifty minutes.
No. You need to use pure pumpkin puree. Pumpkin pie filling has added sugar and spices that you don’t need for this recipe.
5 Ingredient Pumpkin Bread (Easy Homemade Recipe)
Equipment
- 1 loaf pan
- 1 mixing bowl
Ingredients
- 2 cups self rising flour
- 1 1/2 cups sugar
- 3 tsp pumpkin pie spice
- 1 can pumpkin
- 2 eggs
Instructions
- Whisk together the self-rising flour, sugar, and pumpkin pie spice in a large mixing bowl. Add the canned pumpkin and eggs. Mix together with a wooden spoon or whisk until well combined.
- Pour the batter into a lined and greased loaf pan. Bake at 350 °F for 1 hour until a knife comes out clean. Let cool on a wire rack for 15 minutes before removing from the pan.
