This Shortcut Pumpkin Bread Recipe Is a No-Mixer Wonder That’s Perfect for Your Fall Dessert Spread

Fall is officially here, and you know what that means—it’s time to cozy up in the kitchen with the ultimate seasonal fruit: pumpkin. I have to admit, I’m a sucker for anything pumpkin-spiced, from food to home décor. But, of course, pumpkin desserts are my favorite way to enjoy their abundance. My favorite at the moment? Classic pumpkin bread. But my go-to recipe makes prep work much easier, while still bringing comforting flavor. All you need is a bowl, a whisk and canned pumpkin purée, and you’re on your way to a loaf that tastes bakery-worthy. No need for a pumpkin scented candle, your house is going to smell just like one in only an hour. Here’s how I make shortcut pumpkin bread.

What is pumpkin bread?

Similar to banana bread, pumpkin bread is a moist, spiced quick bread made with either fresh pumpkin or canned pumpkin purée. Traditionally, you use a blend of warm spices like cinnamon, nutmeg and cloves. This bread has been an easy household treat for a long time, dating back to colonial America. In fact, early settlers used it as a way to make use of the plentiful squash harvests. Additional mix-ins include nuts, raisins or chocolate chips.

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My tips for the perfect pumpkin bread

Sure, pumpkin bread may be one of the more simple fall desserts, but that doesn’t mean you can't perfect the recipe with a few helpful reminders.

1. Go for the can

Using canned pumpkin not only saves you time but also guarantees a smooth consistency every time. Just make sure to use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices that could throw off the flavor balance.

2. Spice it up

The secret to next-level pumpkin bread is getting the spice mix just right. My holy grail combination includes cinnamon, nutmeg, ginger and cloves. If you want to get fancy, you can even add a pinch of cardamom for an extra depth of flavor.

3. Don't over-mix

Thankfully, this recipe doesn't require any fancy mixing machines. Just resist the urge to over-stir—thankfully this isn't a workout class. Over-mixing can lead to a dense, heavy loaf instead of the light, moist bread we’re aiming for.

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Shortcut pumpkin bread recipe

I love how easy this no-mixer recipe is from Sally's Baking Recipes , plus she adds chocolate chips for an extra sweet touch. Don’t be scared about the orange juice—it helps prevent an overly dense cake.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• ¼ tsp. ground ginger
• ¾ tsp. salt
• 2 large eggs, room temperature
• ½ cup granulated sugar
• ¾ packed light or brown sugar
• 1½ cups canned pumpkin purée
• ½ cup vegetable oil
• ¼ cup orange juice (or milk)
• ⅔ cup chocolate chips

Directions:

• Total Time: 1 hour 15 minutes
• Yield: 1 loaf

1. Adjust the oven rack to the lower third position and preheat to 350°F. Then, grease a metal 9×5 inch” loaf pan with non-stick spray and set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt together until combined. Set aside.
3. In a medium bowl, whisk the eggs, granulated sugar and brown sugar together until combined. Whisk in the pumpkin, oil and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together, but don’t over-mix. Gently fold in the chocolate chips or preferred mix-in, if including.
4. Pour the batter into the prepared loaf pan. Bake for 60 to 65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Begin checking every five minutes around the 55-minute mark.
5. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Keeping your shortcut pumpkin bread fresh

I believe pumpkin bread is best enjoyed fresh out of the oven, but leftovers are always fine. Store your loaf in an airtight container at room temperature for up to three days. If you want to keep it for longer, wrap the bread tightly in plastic wrap and pop it in the fridge. It will stay moist and flavorful for up to a week. For a cozy treat, reheat a slice in the microwave for about 15 seconds.

More fall recipes:

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