Pumpkin Bread
Our Pumpkin Bread Recipe makes one loaf of perfectly moist bread with warm notes of cinnamon, nutmeg, and vanilla. Pair with a cup of your favorite coffee for an autumn treat.
Fall is the one of the best times of year, and with fall comes pumpkin recipes! One of our favorites is this easy pumpkin bread! Enjoy a thick slice with a Pumpkin Spice Latte, a mug of Cinnamon Coffee, or a warm cup of Butterscotch Coffee.
Moist Pumpkin Bread Recipe
Each year we make more than a few loaves of this easy fall bread recipe. It’s full of flavors like cinnamon, nutmeg, vanilla, and of course, pumpkin!
The best part? You probably already have most, if not all, of the ingredients in your pantry. Whip the batter up in two (maybe one) bowl, and bake up a loaf of pumpkin goodness in a little over an hour. The longest part is waiting for pumpkin bread to cool.
How to Make Pumpkin Bread:
- Start by preheating the oven to 350°F, and lightly greasing a 9×5-inch aluminum loaf pan.
- In a large bowl, whisk together sugar, canned pumpkin puree, oil, water, eggs, and vanilla extract until well combined.
- In a second bowl, combine the flour, baking soda, cinnamon, nutmeg, baking powder, and salt.
- Whisk together the wet and dry ingredients just until combined making sure you don’t overmix the batter. Otherwise, you’ll end up with a tough loaf of bread.
- Transfer the batter into the prepared loaf pan, and use a spatula to spread it in an even layer.
- Bake for 55-65 minutes or until a toothpick or knife inserted into the center comes out clean.
- Remove the pan from the oven and allow the bread to cool in the pan for 10 to 15 minutes before transferring to a wire rack.
- Let the bread cool completely before slicing and serving.
Tips and Variations:
- Pumpkin bread tends to be slightly sticky on the bottom. To prevent it from sticking to the storage container, place a folded paper towel in the bottom of the container to absorb excess moisture. The bread will stay moist but the bottom won’t be as sticky.
- Make this recipe in 1 bowl or 2 bowls! We’ve found that the ingredients mix easier in two bowls, but we’ve also made it in one bowl several times. Just make sure all the dry ingredients are well combined. Nothing is worse than getting a mouthful of baking soda or lump of unmixed cinnamon!
- To keep the bottom of the pumpkin loaf from getting too dark, place the bread pan on a baking sheet while it bakes.
- Chocolate chips, chopped pecans, walnuts, and cream cheese make great add-ins for this bread!
- Swap out the cinnamon and nutmeg for 1 tablespoon of pumpkin pie spice for a slightly different flavor variation.
- To use a glass loaf pan, decrease the oven temperature to 325°F and bake the bread for an additional 10-15 minutes if needed.
How to Store Pumpkin Bread:
Room Temperature: Store this pumpkin loaf in a paper towel lined airtight container for 3-4 days.
Refrigerator: Any leftover bread stores well in an airtight container in the refrigerator for 4-5 days.
Freezer: Wrap the cooled bread in a layer of plastic wrap followed by a layer of heavy-duty aluminum foil. Place the loaf in a jumbo-sized Ziploc bag, and the bread will stay fresh for about 2 months. Thaw overnight in the refrigerator before serving.
More Quick Bread Recipes to Try:
Ingredients
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin purée, canned
- ½ cup canola oil, may substitute with another neutral tasting oil
- ⅓ cup water
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F, and grease a 9×5-inch loaf pan. Set aside.
- In a large mixing bowl, whisk together the sugar, pumpkin puree, oil, water, eggs, and vanilla.1 ½ cups granulated sugar1 cup canned pumpkin purée½ cup canola oil⅓ cup water2 large eggs1 teaspoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, baking powder, salt and nutmeg.1 ¾ cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon¼ teaspoon ground nutmeg½ teaspoon baking powder½ teaspoon salt
- Mix the wet and dry ingredients until combined making sure not to overmix. Transfer the batter to the prepared baking pan, and smooth into an even layer.
- Bake for 55-65 minutes. If the bread begins to brown too quickly, make a foil tent to drape over the bread.
- The bread is done when a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing.
- Serve at room temperature, warm, or cold from the fridge. See post for tips, variations, and storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread. Actual calories will vary.
- This recipe works well when the ingredients are doubled, but it has not been tested for 3 or 4 times the ingredients.
This was soooooo good! I was so worried I overbaked it but it was perfectly moist and flavorful.
Thank you Kitte! We thrilled the pumpkin bread turned out well. Thank you again for commenting and rating the recipe card. Have a lovely day! 🙂
This bread is sooo good. I have made about 7 times. It has never failed me. That means: this is a good recipe, or I am a great baker. I think it is a mix of both. Thank you for this recipe!
Thank you Marcella! Kim and I appreciate your comment and rating the pumpkin bread. Have a lovely day 🙂
@John, thank you. Funny thing is I am baking the bread right now, for my friend’s birthday!
That’s awesome! Enjoy and have a wonderful week 🙂
Delicious! I use your recipe at least once a month. It’s the best I’ve found!
Hi Ursula!
Thank you so much for the sweet comment and the star rating. We’re so happy you enjoy the pumpkin bread and hope you have a wonderful week! 🙂
Why size of can of pumpkin?
Hi Kimkim! It’s a 15-ounce can of pumpkin puree.