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 350°F or 177°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
- ½ teaspoon nutmeg
- ¾ 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
- ½ teaspoon nutmeg
- ¾ 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 isn’t 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.
vanessa anderson
Friday 18th of July 2014
I always put a touch of melty cream cheese frosting it makes for a delicious finishing touch
Marie
Monday 16th of July 2012
We are using your recipe for a fair bake off recipe for my son. We will let you know how he does!
jueelrana
Wednesday 6th of June 2012
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
Bobby
Monday 28th of November 2011
Gloria- They should be around 15-16 ounce cans I believe.
Gloria
Monday 28th of November 2011
Is that two small cans of pumpkin or large cans? Our store sells both sizes. Thanks.