Pumpkin Quick Bread

Quick breads are one of my favorite things to bake. They're so easy, flavorful and everyone loves them! Just a little mixing, pop in the oven for an hour, and you'll have the house smelling of tantalizing pumpkin spice goodness! 

The ingredients for this are easy to keep on hand, so you can make this bread whenever the fancy strikes! I've added an easy pin at the end of the recipe, so you can save it for later.


This is such a fun recipe for really any occasion! An after school snack, Sunday dinner dessert, or even as an easy replacement for pumpkin pie on Halloween or Thanksgiving! If you like a little crunch, you can add some walnuts or pecans, and if you like your pumpkin with a side of fruit, add some cranberries for a pop of color and flavor!


3 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 Tbsp pumpkin pie spice
1 cup melted butter (2 sticks)
1 (15 oz) can pumpkin puree, about 2 cups. Not pumpkin pie filling!
2 cups granulated sugar
4 eggs
2/3 cups buttermilk
1 tsp almond extract


Preheat the oven to 350 degrees, and butter two loaf pans. Whisk together the flour through pumpkin pie spice in a medium bowl. Mix together the wet ingredients, butter through almond extract until well combined. Then add the dry ingredients to the wet ingredients in two batches, mixing until just combined. You can mix this in your stand mixer, with a hand mixer, or just by hand! If you want to add nuts or cranberries, stir them in. Pour the batter into the two greased loaf pans, and bake about 55-65 minutes or until a toothpick comes out with moist crumbs.


Want to pin this recipe for later? Click the photo below to add it to Pinterest!

Kirsten Bell

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