Pumpkin Bread

Pumpkin Bread – This incredibly moist pumpkin bread that is perfectly spiced is the BEST way to kick-start your autumn!

I’m kick-starting my autumn baking with a classic. A delicious loaf of moist pumpkin bread. The best pumpkin bread I’ve ever had – you’ve got to try it.

I love pumpkin bread. It’s definitely a favourite of mine to make and eat during autumn (any time of the year, really!). This loaf is incredibly moist from the pumpkin, vegetable oil, and the Greek-style yogurt, and it’s super easy to whip up!

To make this pumpkin loaf, simply whisk together the flour, sugar, baking soda, salt, and spices. Set aside.

Whisk together the egg, vanilla, vegetable oil, yogurt, and pumpkin puree until smooth and combined. Add the dry ingredients, and mix until just combined.

Pour the batter into a greased 9×5-inch loaf pan , and bake for 45 – 50 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

How long will this pumpkin bread last? This bread will stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days.

Can I freeze pumpkin bread? Yes! Pumpkin bread freezes well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.