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Easy Pumpkin Bread Recipe

This easy pumpkin bread recipe is super moist, tender, and perfectly spiced and the most delicious pumpkin bread you will ever taste.

Pumpkin Bread

My mother-in law got this recipe from a friend back in the 70’s and I immediately loved it. Now I bake this recipe and it’s become a fall tradition in our home. Keep reading and we’ll share how to make this tasty bread, provide a few tips on baking it to perfection, and cover a few creative toppings and uses for pumpkin bread.

Ingredients

  • Flour
  • Sugar
  • Cinnamon
  • Nutmeg
  • Salt
  • Baking soda
  • Pumpkin puree
  • Vegetable oil
  • Water
  • Eggs
  • Nuts or chocolate chips (optional)

How to Make Pumpkin Bread

  1. In two bowls mix wet and dry ingredients, then pour wet into dry and mix.
  2. Pour mix into two greased 9×5 loaf pans, or divide into smaller pans and reduce time.
  3. Bake for 1 hour and 15 minutes

Serve at room temperature or warm, right out of the oven.

How to Know When Pumpkin Bread Is Done

Check the center of the loaf by inserting a toothpick. The pumpkin bread is done when the toothpick comes out clean. Cracks in the middle and off to the sides are another indication that the bread is done.

If the pumpkin bread is cooked too long it will not be moist.

Toppings

Pumpkin bread is perfect in its simplicity and delicious to eat plain. However, if you are looking for a little extra flavor or something sweeter, you can serve your pumpkin bread with one of the following:

  • Butter or apple butter
  • Cinnamon honey butter
  • Pecan topping
  • Crumb topping
  • Maple brown butter frosting
  • Maple syrup
  • Caramel glaze
  • Melted chocolate
  • Brown butter glaze
  • Mini chocolate chips
  • Ice cream
  • Nutella
  • Peanut butter
  • Cream cheese (or flavored cream cheese)
  • Whipped cream with cinnamon
Easy Pumpkin Bread

Uses for Pumpkin Bread

This recipe is for two loaves so here are some creative ways to use pumpkin bread:

  • Pumpkin bread pudding
  • Pumpkin bread croutons
  • Pumpkin bread sundaes
  • Pumpkin bread stuffing
  • Pumpkin bread crumbs
  • French toast pumpkin bread

How to Store Pumpkin Bread

The pumpkin and oil create perfect conditions for storing the pumpkin bread at room temperature. Once the bread cools, cover the bread in plastic wrap or aluminum foil and store in a cool, dry place for up to 3 days.

It can be stored for up to a week, wrapped, in the refrigerator.

If you like you’re pumpkin bread warm quickly re-heat in a microwave, toaster oven, or oven.

How to Freeze Pumpkin Bread

To freeze, wrap in heavy-duty foil, plastic wrap and then place in a tightly sealed container or heavy-duty resealable freezer bag. Freeze for up to 2 months.

To thaw, unwrap the bread and let sit at room temperature overnight.

Can’t get enough pumpkin? Try these delicious pumpkin recipes

Easy Pumpkin Bread

Easy Pumpkin Bread Recipe

Yield: 2 Loafs
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes

Homemade pumpkin bread is a fall favorite and equally as perfect as a snack or served with a Thanksgiving meal.

Ingredients

  • 3 1/3 cups flour
  • 3 cups sugar
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cups water
  • 4 eggs
  • nuts or chocolate chips (optional)

Instructions

  1. Preheat oven at 350F.
  2. In two bowls mix wet and dry ingredients.
  3. Pour wet into dry and mix.
  4. Grease two 9x5 inch loaf pans.
  5. Pour mix into two loaf pans, or divide into smaller pans and reduce time.
  6. Bake for 1 and 15 minutes.

Notes

Once the liquid and dry ingredients are mixed be careful not to over-mix. Over-mixing can cause the bread to be too tough. There should still be lumps in the batter.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 166mgCarbohydrates: 42gFiber: 1gSugar: 27gProtein: 3g

This data was provided and calculated by Nutritionix.

Monique McArthur
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