Updated on May 17th, 2023
Even if you don’t subscribe to the Pumpkin Spice Latte craze that surges each fall, this pumpkin bread recipe is a must-try. The pumpkin delivers a ton of flavor, but it also creates a quick bread that is incredibly moist and delicious.
Ingredients for pumpkin bread
To make this pumpkin bread recipe, the only special ingredient you need is canned pumpkin or homemade pumpkin puree. The rest of the inputs are pantry staples: sugar, oil, eggs, flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
How to make pumpkin bread
To start, preheat your oven to 350Ā°F or 177Ā°C. Then grease two 9×5-inch loaf pans.
Now set your work surface up with two large bowls. In one of them, mix these ingredients until thoroughly combined:
- 2 cups of canned pumpkin
- 3 cups of sugar
- 1 cup of oil or melted butter (or a combination of the two)
- 4 eggs
- 1 cup of water
In the other bowl, sift:
- 3 1/3 cup all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- Ā½ teaspoon nutmeg
- Ā¾ teaspoon ground cloves
You can alternatively substitute 3 teaspoons of pumpkin pie spice in lieu of the cinnamon, nutmeg, and cloves.
Slowly mix the dry ingredients into the wet ingredients, beating until the batter is thick and smooth. Pour the batter into your two prepared loaf bans.
Now bake the breads for 60-70 minutes. They’re done when a toothpick comes out clean. Remove from the oven and let them cool in the pans on wire racks.
Ways to customize pumpkin bread
You can customize this recipe with your choice of mix-ins. Chopped nuts, such as walnuts or pecans, provide a delightful crunch. Raisins or dried cranberries add a burst of fruity sweetness. If you like things sweet, try chocolate chips or a cream cheese swirl to take your pumpkin bread to new heights of decadence.
You can also swap out ingredients to suit your dietary needs. Note that this will change the texture and possibly the flavor of the bread. But pumpkin bread is well-suited for a gluten-free or Paleo-friendly update. Swap out the white flour for a mix of half almond flour and half tapioca flour.
Pumpkin Bread Recipe
This is an easy pumpkin bread recipe that uses no yeast. Simply mix the ingredients, pour into two loaf pans, and bake!
Ingredients
- 2 cups canned pumpkin (or homemade pumpkin puree)
- 3 cups of sugar
- 1 cup of water
- 1 cup of vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- Ā½ teaspoon nutmeg
- Ā¾ teaspoon ground cloves
Instructions
- Pre-heat the oven to 350 degrees. In a large bowl combine pumpkin, sugar, water, oil, and eggs. Beat together until mixed well.
- In a separate bowl sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves.
Slowly mix the dry ingredients with the wet ingredients beating until smooth. - Grease two 9 x 5-inch loaf pans. Pour the batter into the 2 loaf pans evenly dividing the batter between the two.
- Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean. Remove from oven and allow loaves to cool.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 227mgCarbohydrates: 40gFiber: 1gSugar: 26gProtein: 3g
Nutrition information isnāt always accurate.
More quick breads to try
Pumpkin bread FAQs
Is pumpkin bread only for fall?
While pumpkin bread is undoubtedly associated with the cozy vibes of fall, there are no rules against enjoying it all year round! Don’t let the seasons limit your enjoyment. Embrace the deliciousness of homemade pumpkin bread whenever your heart desires.
Can I add a glaze or icing to my pumpkin bread?
Absolutely! Elevate your pumpkin bread by drizzling a simple glaze made of powdered sugar and milk on top or slathering it with a cream cheese icing. These delicious additions will take your pumpkin bread to new levels of decadence and flavor.
How should I store pumpkin bread?
If you manage to resist eating it all at once, store your pumpkin bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for a few days, or you can extend its shelf life by storing it in the refrigerator for up to a week.
Can I make vegan pumpkin bread?
Absolutely! Vegan pumpkin bread is a delightful option. Instead of eggs, you can use substitutes like applesauce, mashed banana, or flaxseed mixed with water. Swap the butter with coconut oil or vegetable oil, and you’ll have a vegan-friendly pumpkin bread that everyone can enjoy.
Can I freeze pumpkin bread?
Pumpkin bread freezes beautifully. After it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer bag. When the craving strikes, simply thaw a slice at room temperature, or pop it in the toaster for a warm and toasty treat.
My pumpkin bread turned out too dense. What did I do wrong?
A dense texture can result from overmixing the batter or using too much flour. Remember to mix until the ingredients are just combined, and be mindful not to overdo it. Also, ensure you measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife.
Can I make pumpkin bread gluten-free?
Embrace the gluten-free goodness by using a gluten-free flour blend or opting for flours like almond or oat flour. Just be aware that the texture and rise might differ slightly from traditional wheat-based pumpkin bread, but the taste will still be delightful.
How can I add a twist to traditional pumpkin bread?
Consider adding a delicious surprise like a cream cheese swirl, toasted nuts, or even a sprinkle of pumpkin seeds on top. You can also experiment with alternative spices like cardamom or ginger to give your bread a unique flavor profile.
Can I substitute the butter with oil in pumpkin bread?
Of course! While butter adds richness, you can swap it out for an equal amount of oil, such as vegetable or canola oil. This substitution can result in a slightly moister texture, making your pumpkin bread even more indulgent.
Can I use fresh pumpkin instead of canned pumpkin for homemade pumpkin bread?
While canned pumpkin is convenient, using fresh pumpkin adds an extra level of homemade charm to your bread. Simply roast the pumpkin, scoop out the flesh, and blend it until smooth. Your taste buds will thank you!
When fall arrives and pumpkins adorn doorsteps and grocery stores, don’t miss the opportunity to create your own homemade pumpkin bread. Let the flavors of the season fill your kitchen and your heart as you savor each delightful bite. It’s a treat that captures the essence of autumn and creates lasting memories that will be cherished for years to come.
Oh this outshines mine in a heartbeat!
bobby…I’m so making this. Looks delicious!! Tx!!
It looks gorgeous. Really tempting! You did a great job here!
your bread looks deliciously moist, and you’re right–i’d have no trouble putting away a whole loaf by myself. š
I love all pumpkin bread. It looks so moist.
Looks nice – soft and well-baked. Will try it out soon. Oh and Happy Halloween!
THANKS! We made (AND ATE!) this yesterday (and will be breakfast today!! I exchanged 1 1/2 C of the flour for fresh ground whole wheat, and it was wonderful! When hubby checked for doneness with a toothpick, I asked if it was done and he was a tad confused, since he’d never tested bread so moist!)… Truly, it’s the best I’ve ever had!
Thank you! Can’t wait to try more!
Growing up my Grandmother used to always make us banana bread. This sounds like a delicious variation to a childhood favorite. š
i alwayes wonder how to make pumpkin bread and what i was doing wrong now i know i wonder if yall have bread maker recipies
Thanks for the recipe. It was exactly what I was looking for.
I tried your recipe today. This is the best pumpkin bread I’ve had in a long time! This recipe is much better than my own!! Thanks.
This pumpkin bread recipe you posted tastes phenomenal (eating it as I blog)! I don’t believe in buying regular labeled “vegetable” oil which can contain a blend of different, possibly cheap quality or low smoking point, vegetable oils. I like to know exactly what I am getting. For this recipe, I used canola oil, and also heard of soy oil (I did not have any in the house at the time; read up on soy before you use it because there are some controversies out there about undesired effects) being used for baking. Maybe my house was cold, but I baked the loaves for a total of 80 min because after 60 min, I tested it with a wood stick and it was still in batter consistency in the middle. After you take them out of the oven, let it cool for about 30 – 45 min, then eat some while it is slightly warm. If you have the patience to let it cool completely, then take it out of the pan, and put into a closed plastic or glass container with a lid. Let it sit in the closed container overnight, and it will be more uniformly moist and delicious the next day.
With the remaining 1 1/2 cups of the Libby pumpkin puree left over from the 29 oz. can, I made pumpkin pancakes (see bnbfinder.com, pumpkin pancakes from Woolverton Inn; or maybe Bobby found a better recipe) earlier in the morning.
i made this recipe in two halves in a bread machine with a substitution of allspice for the nutmeg and cloves. it worked out great, but required an extra 25 minutes of baking (probably partially due to the altitude where i live) and the first loaf fell into three parts when i removed it from the pan. the tasty is phenomenal, though! š thank you.
This pumpkin bread is almost the exact bread
my grandmother in law made, however, deleting
the cloves and nutmeg. Both ingredients are
very powerful. Just adding the cinnamon is just
as delicious!!
I tried this recipe because the picutres of the bread reminded me of the texture and appearance my mother’s bread (she baked hers in coffee cans). This recipe is WONDERFUL! I made it at Thanksgiving 2008 and it was a hit! I am making it again for Father’s Day 2009 because my father loved it so much! Thank you so much for this wonderful recipe!
Thank you for the recipe! I will have to modify it with splenda because of fiance’s diabetes. If it turns out well, will share recipe. Usually have to tweak the amounts of splenda, or add splenda brown. Wish me luck!
This is the best pumpkin bread recipe! I highly recommend it. It is so moist, delicious and very easy to bake! Thanks for sharing the recipe.
very moist and best i’ve tried so far
This pumpkin bread recipe is delicous. I didn’t add the cloves but otherwise it was so good. I would recommend it to anyone looking to bake a yummy fall goodie.
I’ve been trying to figure out what to do with that stupid extra canned pumpkin in the pantry forever! This looks amazing, any way better than just making pumpkin pie. Its only been in the oven for 15 minutes and the house already smells like Thanksgiving heaven! I can’t wait to try it!
Wow, this is pretty much the best pumpkin-anything I’ve ever had!
Thanks so much for this recipe! I made it for my son’s first bday – his birthday party was on Halloween – and it was a healthy hit. Replaced one of the cups of flour with whole wheat and added a little more pumpkin (maybe 2 more ounces). Yumm!
i used this and it did not come out as bread it came out like carmel so i tried it again and it still did the same š
nicole – All as I can say is you are either forgetting an ingredient or not baking it for long enough.
This recipe is counter intuitive to me due to how wet the dough is. After making it I am thoroughly impressed by the way it turned out. I added chocolate chips to 2 of the loaves I made and they were even better. Thank you for this recipe. It worked great. Only variation I had to make was 5 degrees higher and 10 minutes longer (I may have a cooler oven)
This is the almost identical recipe in my family for years. I lost the confounded thing and so was very glad to find yours. We had one other ingredient in ours which adds a lot, so I thought I would share it–pecans. 1 and 1/2 cups chopped pecans. They are added at the very end of the mixing process just before pouring into the pans. And we used to make them in 4 1 pound coffee cans–fill up 1/2 way. Bake for 1 hour. I have 4 ancient oiled and well taken care of coffee cans for them. Don’t know what i will do when they “die”. Thanks again!!!
I have always been terrified of trying something with pumpkin, probably since my mum has always said it was gross. I tried none the less and oh my goodness it is amazing! my mum couldn’t resist it either! Great recipe thank you!
I am so glad you had this recipe. It has been a family favorite holiday tradition for decades..and I had lost the recipe. Yes it is moist and versitile too..we add nuts, or raisins, or currants..even mini chocolate chips to make everybody happy.
It looks delicious. I make a really good organic pumpkin bread, but I lost the recipe. I’m excited to try this one.
Fabulous! I immediately was asked for the recipe. Printing it off along with the website. Thanks!!
Is that two small cans of pumpkin or large cans? Our store sells both sizes. Thanks.
Gloria- They should be around 15-16 ounce cans I believe.
I am so glad you had this recipe. It has been a family favorite holiday tradition for decades..and I had lost the recipe. Only variation I had to make was 5 degrees higher and 10 minutes longer
We are using your recipe for a fair bake off recipe for my son. We will let you know how he does!
I always put a touch of melty cream cheese frosting it makes for a delicious finishing touch
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