Simple Pumpkin Bread

Simple Pumpkin Bread (With a Whole Can of Pumpkin!)

I’ve been making this pumpkin bread for over 15 years, and the recipe hasn’t changed once. I first came up with it because I was tired of wasting half a can of pumpkin puree every time I baked. This recipe uses the entire can—nothing wasted—and the result is the softest, most delicious pumpkin bread.

It’s sweetened with refined sugar, perfectly spiced, and makes your whole kitchen smell like fall.

Why You’ll Love This Recipe

• No Waste: Uses a full can of pumpkin puree.

• Flexible: Works with non-dairy yogurt or another egg replacer of your choice (the yogurt replaces 2 eggs).

• Simple & Delicious: No fancy tricks, just a reliable, tender pumpkin loaf you’ll come back to year after year.

If you don’t want to use non-dairy yogurt, you can swap it out for another replacer—1/2 cup of seltzer water works well, or you can experiment with your favorite egg substitute.

This bread is cozy, fragrant, and incredibly easy to make. Best of all, it has stood the test of time—15 years later, I haven’t changed a single thing. Whether you enjoy it with your morning coffee, as an afternoon snack, or as a fall dessert, it’s the kind of recipe that feels like home