Easy Pumpkin Quick Bread
Prep time
Cook time
Total time
Easy pumpkin quick bread perfect for fall baking. Incredibly moist bread with just the right amount of pumpkin and spice flavor.
Serves: 1 loaf
  • ⅔ cup old fashioned oats
  • ⅓ cup whole milk
  • 1½ cup all purpose flour
  • 4 teaspoons of baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon Pumpkin Extract
  • ½ teaspoon salt
  • ½ cup canned pumpkin
  • ½ pumpkin cream (can sub for another ½ cup canned pumpkin)
  • 1½ cups sugar
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla
  • ½ cup unsalted melted butter
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9 inch loaf pan with nonstick baking spray.
  3. Pour the milk over the oats in a small bowl and set aside. Let soak for 10 minutes.
  4. While the oats are soaking, mix 1½ cups flour, baking powder, cinnamon, nutmeg, and salt in a mixing bowl.
  5. In a separate bowl whisk the sugar, eggs, pumpkin extract, canned pumpkin, pumpkin creme, melted butter and vanilla together and then add oat mixture.
  6. Stir to blend.
  7. Pour sugar mixture into flour mixture and mix until all ingredients are combined into a moist batter.
  8. Pour batter into loaf pan and spread evenly.
  9. Bake for 45-55 minutes or until a toothpick comes out clean.
Recipe by Penney Lane at https://penneylane.com/easy-pumpkin-quick-bread/