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Day 217: Pumpkin Bread

This is hands down the best pumpkin bread I've had! It's moist, fluffy, lightly sweet and full of that amazing pumpkin flavor.

Halloween is right around to corner and we still haven't decorated the house! But trust me, the kitchen is stock full with pumpkin puree, and different fall spices. I think I have 3 cans of pumpkin puree sitting in the pantry. :)

What better way to use some pumpkin puree that to put it in this quick pumpkin bread!

The funny thing about my pan is that it's twice the size that it should be. I used to have this miniature little loaf pan, but than I decided to buy a bigger one. Instead of buying the medium size I accidently clicked on the large. *Groan*. So now I put some aluminum foil in the middle of the pan as the "end" and hope that the bread doesn't leak out.

Back to the bread: this is adapted from my favorite banana bread! It's lightly sweet and packed with pumpkin. If you want, you can even top it off with pumpkin seeds or fill it with about 1/3-1/2 cup chocolate chips.


|Level: 👩🏽‍🍳|Time: 1 hour| Serves: 4|



  • 1 1/2 cups whole wheat flour

  • 1/2 cup granulated sugar

  • 1 cup pumpkin puree

  • 1/2 cup butter, melted

  • 2 eggs


  1. Preheat oven to 350 degrees F and grease a bread pan with butter.

  2. With a spatula mix all your ingredients together in a bowl. Pour into loaf pan and bake for 50-60 minutes.

  3. Cool for 5 minutes and serve!


The Bored Baker 👩🏽‍🍳


Made this recipe? Tag @theboredbakerofficial on Instagram.



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