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Pumpkin Bread
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5 from 4 votes

Pumpkin Bread | Moist Pumpkin Bread

Pumpkin bread is an easy and quick bread made with pumpkin puree. Easy to prepare just mix all the ingredients and bake this easy and delicious bread.
Prep Time15 minutes
Bake Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 1 loaf
Calories: 230kcal

Standard 1 cup measures 240 ml


  • OTG Oven
  • Hand Blender


  • 6 tbsp Butter
  • 1 cup Sugar
  • 1 Egg
  • 1 cup Pumpkin Puree
  • ½ cup Wheat Flour
  • ½ cup All purpose Flour
  • ½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp Cinnamon powder
  • ½ tsp Nutmeg Powder


  • In a Mixing bowl add in 6 tbsp of Butter . to this add in 1 cup of refined sugar. Using a hand blender cream the butter and sugar together until they are well combined.
  • Break open an egg and then beat the egg once again using a hand blender until the sugar and egg are well combined.
  • To this add in 1 cup of pumpkin puree. Using a hand blender beat everything together until well combined. The mixture will look grainy at this stage. You can use either can or homemade pumpkin puree.
  • Now in another mixing bowl add ½ cup of all-purpose flour and ½ cup of Whole Wheat flour.
  • To this add ½ tsp of Baking Soda ¼ tsp of Baking powder and ⅛ tsp of salt. Combine everything using a whisk.
  • Next add in ½ tsp of cinnamon powder and ½ tsp of Nutmeg powder. Combine everything with a whisk.
  • Now to the dry ingredients add in wet ingredients. Using a hand blender beat everything once again so that the ingredients are well combined.
  • Line a loaf pan with butter and parchment paper. Transfer the batter to the baking pan. Tap the pan twice to remove the air bubbles if any.
  • Preheat the oven at 180 Deg C for 10 mins and then bake at 180 Deg C for about 50 to 60 mins or until a toothpick when inserted comes out clean.
  • Wait for 10 mins and then run a knife through the edges of the pan and invert it. The loaf will come out clean. Remove the parchment paper.
  • Wait till the bread cools down completely and then slice and serve.



  • The baking time may vary from, oven to oven.
  • Fill the baking pan up to ¾ th of its level as it may raise.
  • I used my homemade pumpkin puree.


Calories: 230kcal | Carbohydrates: 36.4g | Protein: 2.3g | Fat: 9.4g | Saturated Fat: 5.7g | Cholesterol: 43mg | Sodium: 150mg | Potassium: 98mg | Fiber: 1.3g | Sugar: 26.2g | Calcium: 22mg | Iron: 1mg
Keyword Pumpkin bread
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