Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin Bread 3.1 (28) 6 Reviews Enjoy the flavors of fall with Martha's quick pumpkin bread recipe. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 14, 2023 Rate PRINT Share Prep Time: 18 mins Total Time: 1 hr 20 mins Yield: Makes two 8 1/2-by-4 1/2-inch or four 6-by-3-inch loaves This quick pumpkin bread is the ultimate fall treat that works morning, noon, and night: You'll enjoy it with a cup of coffee before school drop-off and your kids will gobble it up once they return home. Our pumpkin bread recipe starts with canned pumpkin purée and uses two different types of sugar—granulated and dark brown. The latter adds a touch of molasses flavor and chewy texture. We amped up the autumnal flavor, too, with cinnamon, nutmeg, and allspice. And since the recipe makes two loaves, there's plenty to share. Enjoy it at room temperature or warm with a pat of butter. 23 Easy Quick Bread Recipes to Bake and Enjoy Any Time Use room temperature ingredients to make sure your batter is evenly incorporated. Ingredients Unsalted butter, room temperature, for pans 3 ¼ cups all-purpose flour 3 teaspoons baking powder ½ teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground allspice ¾ teaspoon coarse salt 1 15-ounce can pure pumpkin 1 cup granulated sugar 1 cup packed dark-brown sugar 4 large eggs 12 tablespoons (1 ½ sticks) unsalted butter, melted ½ cup low-fat buttermilk Directions Bryan Gardner Preheat oven and prepare loaf pans: Preheat oven to 350°F. Butter two 8 1/2-by-4 1/2-inch loaf pans. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. If you don't have allspice (or dislike it), feel free to use another warming spice. Ground ginger is a great choice. Beat pumpkin puree and sugars: Combine pumpkin puree and sugars in a mixing bowl and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and butter: Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed. Add flour mixture and buttermilk: With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine. Fill pans with batter: Divide batter between prepared pans; smooth tops. Bake: Bake, rotating once, until a cake tester inserted in center comes out clean, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to wire rack to cool 10 minutes. Turn out of pans, re-invert onto wire rack, and cool completely. How to Store Pumpkin Bread Pumpkin bread will keep at room temperature in an airtight container for up to five days. You can also store it in the refrigerator for up to seven days. 28 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake Frequently Asked Questions Do I need to use canned pumpkin puree? Canned pumpkin puree is the most convenient option, but you're welcome to use homemade pumpkin puree, instead. Can I use gluten-free or whole-wheat flour? If you want to make this bread gluten-free, use a 1-to-1 gluten-free flour blend for the best results. This is a flour mix that can replace all-purpose flour in equal amounts, so you don't have to adjust the other ingredients. Whole-wheat flour's nutty flavor will work well in this recipe, but it can make baked goods quite dense. To use it in this quick bread, use half whole-wheat flour and half all-purpose flour to ensure the finished product isn't too heavy. What can I use instead of buttermilk? If you don't have buttermilk, add 2 tablespoons acid (such as white vinegar or lemon juice) to 1 cup of milk. Feel free to use dairy or plant-based milk. Mix and let sit for several minutes to thicken. Try These Other Pumpkin Bread Recipes: Ginger Pumpkin Bread Gluten-Free Pumpkin Bread Pumpkin-Orange Bread Pumpkin Bread Pudding With Rum Sauce Pumpkin Molasses Tea Bread Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.