Pumpkin Bread Recipe
This Pumpkin Bread Recipe is a must make for the Fall! It’s moist, full of flavor with spices and nuts, and super easy to put together. The mini loaves make great gifts too!
It’s October and you know what that means – let the Fall baking begin! And of course, Fall baking is all about the pumpkin, well and maybe apples too!
Pumpkin…’tis the season…Pumpkin Pie, Pumpkin Cookies, Pumpkin Cake, Pumpkin Muffins, Pumpkin Cupcakes…and Pumpkin Bread!
Quick bread recipes are super easy to put together, typically a recipe will make several loaves, and you can serve it for breakfast, a snack or of course dessert too. That’s a win in my book!
Pumpkin Bread Recipe
Ingredients
- Sugar – white granulated is best
- Oil – I like Vegetable Oil in this recipe, you could also try Canola Oil
- Eggs – be sure they are room temperature. If you forget to take them out of the fridge, fill a bowl or measuring cup with very hot water and let the eggs set in it for several minutes
- Pumpkin – it’s really important that you use solid pack pumpkin, NOT pumpkin pie filling
- Flour – all purpose flour is best
- Spices – you can use Pumpkin Pie Spice, or a combination of ground cinnamon, ground cloves, and ground nutmeg
- Baking Soda
- Baking Powder
- Salt
- Walnut or Pecans – the nuts are optional, feel free to leave them out if you would like
Kitchen Essentials Needed
- Large Mixing Bowl
- Electric Hand Mixer
- Measuring Spoons and Cups
- Rubber Spatula
- Bread Pans – large or mini loaf pans
How to make Pumpkin Bread
Scroll down for detailed printable recipe
- Beat the sugar and oil together until well combined
- Mix in the eggs and pumpkin
- Sift together dry ingredients and gradually add to pumpkin mixture
- Fold in chopped nuts
- Be sure mixture is well combined but not over mixed
- Divide batter evenly into pans
Frequently Asked Questions
Do I have to add nuts to the pumpkin bread?
No you don’t. It’s totally up to you.
What type of Pumpkin do I need to use?
Solid pack canned pumpkin is what you will need. Be sure not to use Pumpkin Pie filling, canned filling already has added ingredients in it.
How long will this bread last?
Be sure to wrap the cooled bread in plastic wrap, then place in resealable bag or airtight container. It should last at least 1 week.
Do I need to store the bread in the refrigerator?
No, that’s not necessary, but you can if you want to.
Would brown sugar be better than white sugar in this recipe?
You may certainly try the recipe with brown sugar, I have not made it that way yet.
What size pan do I need to make the pumpkin bread?
This recipe will make 1 regular size loaf, made in a 8 x 4 inch pan. Or you can make mini loaves, I like this pan because it has 4 mini loaves together.
Can I add chocolate chips to this recipe?
Yes you can if you would like. Add 1 cup of semi-sweet chocolate chips to the batter. Here is a good recipe for Pumpkin Chocolate Chip Bread.
To serve the Pumpkin Bread, you can enjoy it plain or with whipped Cinnamon Butter.
One of my favorite things to give is quick bread to neighbors, friends, teachers, or family. These beautiful bread wrappers will make your gift giving even more special – and super easy.
Sign up below to receive the FREE Fall Bread Wrappers – and the gift tags!
Do you LOVE pumpkin? Enjoy pumpkin throughout the fall season with these pumpkin recipes:
Click on the photo for the recipe
Pumpkin Cookies
Pumpkin Recipes
Pumpkin Bread Recipe
A delicious quick bread that is perfect for the Fall and Holiday season!
Ingredients
- 3 cups sugar
- 1 cup oil
- 3 large eggs
- 1 (15-16 oz) can solid pack pumpkin (be sure it’s not pie filling)
- 3 cups flour
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg {or make your own Pumpkin Pie Spice blend}
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup walnuts, coarsely chopped (optional)
Instructions
- Preheat oven to 350 degrees
- Spray bread pans {1 large or 4 small} with non-stick cooking spray
- Beat sugar and oil in large bowl
- Mix in eggs and pumpkin
- Sift dry ingredients in another bowl
- Add dry mixture to pumpkin mixture in 2 additions
- Fold in walnuts
- Divide batter into greased pans.
- Bake until toothpick comes out clean, about 40 – 45 minutes for mini loaves, and 1 hour 10 minutes for large pan.
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 0Total Fat: 0g
I made this today. It smelled delicious in the oven. I cooked a full sized loaf pan for an hour and 10 min. The outside was burning by the last 10 min. But when I removed it from the pan I discovered it was raw in the middle. It fell apart in a sad, sad blob. I shouldve tested doneness with a toothpick first, but I figured the burned top was a sign it was done. I ate the outside edges. Pretty yummy. Next time I’ll make muffins.
Sorry you had trouble Marcia. Did you possibly overfill the pan? That would make a difference in the baking time. Also, perhaps the oven was hot so it raised quickly and burnt on the top. I always test with a toothpick because my oven temps are very wonky.
~Liz
I wonder if it can be made with less sugar. I don’t care to use substitute like splenda. Does anyone think it would hurt to just use say half the amount of sugar?
Hi Kathy, I don’t believe using less sugar will work, but you could certainly try. You could also use Truvia Baking Blend, I have used it often and it works great. Just use 1/2 of the Truvia to what the recipe calls for. So if the recipe calls for 1 cup, use 1/2 cup of Truvia. It’s not sugar free, but is less sugar.
Happy Baking!
~Liz
Hi! I was wondering if you go with the pumpkin spice recipe do u still add the1 teaspoon ground cloves
1 teaspoon ground cinnamon? If not how much of the pumpkin spice recipe do u add? Thanks in advance
Hi Isabel, you can substitute the pumpkin spice blend for all the spices, equal amount. So this recipe you would use 3 teaspoons pumpkin spice blend which equals the 3 different spices in the recipe,
Thanks for stopping by!
I just made this recipe and it is delicious! I also added a bit of coconut and I made a few mini loaves and some jumbo muffins. Definitely a favorite! Thank you for sharing!
So glad you liked the Pumpkin Bread, Amy! Thanks for stopping by and letting me know!
~Liz
I also never cared for pumpkin pie until I ate pumpkin pie made with fresh pumpkin instead of the can stuff. Now I process fresh pumpkin every fall and freeze it. All the difference in the world.
this is VERY similar to my grandma’s recipe. I have successfully replaced most of the white flour with whole wheat pastry and 1/3 cup of the oil for applesauce…without anybody noticing. But, I’m afraid to mess with it any further. It’s absolutely delicious!
Amazing and I love that photo!
I seriously love pumpkin bread and yours looks so moist and delicious! Great photos.
This is a great recipe. My husband and I are always fixing something for our local Fire Department. This will definitely be used.
I dearly love anything that is pumpkin! I love the idea of the coffee filters and ribbon!
Blessings
Linda
Beautiful looking bread!
I agree about not liking pumpkin pie, but bring on everything else pumpkin! Can’t wait to try this.
As a side note…any chance the print option could include a picture…they are so nice…and I prefer to have pictures with recipes so I can have an idea of how it’s supposed to look.
Thanks Sandy!I will check on the picture, but the Ziplist plugin that I have currently doesn’t print the picture.
I love the flavor of pumpkin pie, but not the pie itself – I think it’s a texture thing. I do love everything else pumpkin however! Nice pics.
Your new camera takes wonderful pictures. I LOVE pumpkin pie, as long as it has a strong spice flavor. I don’t care for it if it’s to sweet. The pumpkin bread looks yummy, pinned it. 🙂
Really great photos. I’m not a pumpkin pie lover either, but love pumpkin bread and other pumpkin desserts.
I too do not care for pumpkin pie, but LOVE anything else with pumpkin in it!!!! I have been making pumpkin bread for more than 20 years now. I am not allowed in family holiday gatherings unless I have the pumpkin bread and the pecan pies!