Pumpkin Spice Bread without Pumpkin Puree

Easy Pumpkin Spice Bread without Pumpkin Puree is perfectly spiced and wonderfully moist. Ideal for cozy fall days!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings loaf

Calories 4017kcal

Preheat Oven & Prep Pan: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 9-inch x 5-inch (25cm x 15cm) loaf tin with butter and line with parchment paper. Note: For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
Mix Dry Ingredients: In a large mixing bowl, add flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until well combined. Set aside.
Combine Wet Ingredients: In a medium-size mixing bowl, add the oil, eggs, yogurt and both sugars. Whisk until well combined.
Combine: Add the wet ingredients to the dry ingredients and whisk until incorporated and no flour is visible, being careful not to overmix. Transfer Batter: Pour the batter into the prepared loaf pan.
Bake: Bake for 45-50 minutes, mine took 50 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Cool: Remove from the oven and allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy!

Store: Keep the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freeze: Wrap the bread tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months.

Thaw: Thaw overnight in the refrigerator or at room temperature for several hours.