
Like most bakers, I become a little wrapped up in pumpkin during the fall months. Some may call it obsession, but I prefer the term adoration. Yep, I adore – wholeheartedly adore – pumpkin.
If I’m completely honest, I love that gourd from January through December, but I definitely get a little preoccupied with this magical orange squash throughout October and November.
I’m that weird chick at the grocery store with the cart full of pumpkin cans because I totally fear another shortage. I’ll even admit it, there’s a mini pumpkin can tower hanging out on my counter right now because I ran out of room in the pantry.
One of the first recipes that I make every October is Pumpkin Bread. I remember someone telling me about this recipe years ago and it was so good that I have remained faithful to it since my first bite. Of course I add my own spin on it by tossing in a little vanilla and my homemade pumpkin pie spice.
It fills the house with the most intoxicating aroma – that I swear needs to be bottled because I’d totally wear it as a perfume – although it may be a bit odd walking around smelling like a loaf of pumpkin bread, huh?
This bread has an incredible texture that remains insanely moist for days. Like fine wine, it gets better with age. Allowing it to hang out on the counter will only make it better – bonus! That is, if it lasts that long. We can never make it stretch more than about 2 days in this house.
Pumpkin Bread
Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 60 minutes
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spiceDirections:
1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.Notes:
- This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.
My Baking Addiction adapted from Downeast Maine Pumpkin Bread via allrecipes.com
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{ 127 comments… read them below or add one }
I would totally walk around smelling like a loaf of pumpkin bread – most of the time I smell like cake! And this pumpkin bread looks particularly tasty
I too am in the pumpkin baking spirit! I actually just baked and posted about some pumpkin scones I made. It’s on my blog sincerelysaracate.blogspot.com. Love fall baking and love your blog!
I LOVE pumpkin bread. It’s one of my favorite things to make in the fall, I can’t wait to give this recipe a try!
Love pumpkin here as well..your bread slices look beautiful and this sounds like a great go to pumpkin bread recipe…I think I have everything in my pantry to make it:-)
Do you ever sub out some of the oil for apple sauce? Just curious. Thanks!
LB-
I have never tried that substitution with this recipe, but if you do, let me know how it goes! Thanks so much for stopping by!
-Jamie
I did the substitution when I made this bread today (replaced the oil with 1/2 c. butter + 1/2 cup applesauce). It’s great!
Just found your site today in a general search for pumpkin bread. Great recipe; I’ll definitely be making it again. Love your spice blend too, btw.
Thanks!
Gwen-
Thanks so much for stopping by. I am so happy to hear that you enjoyed the bread and pumpkin pie spice. Happy Baking!
-Jamie
It’s funny because I always make the Downeast Maine Pumpkin Bread and before I got to the bottom of your recipe, I opened up that recipe and said “I wonder how this compares with Downeast Maine Pumpkin Bread?” LOL Of course, it’s very similar! That’s my “go to” recipe and people love it. Love your site!
I honestly don’t think any other recipes compare! It’s fantastic. Thanks for stopping by!
-Jamie
looks delish! it might seem odd to walk around smelling like pumpkin bread but did you know that the smell of pumpkin is a male aphrodisiac? pumpkin perfume may not be such a bad thing… haha!
Nicole-
You may totally be on to something!
Thanks for stopping by!
-Jamie
So yummy looking! Love it!
As usual … saving the recipe! I’m trying out Ziplist – thanks for recommending!
I’m thinking of subbing out some of the oil for applesauce in this recipe … may as well have veggies AND fruit in the bread, right?
)
Yum, simple and perfect! And, I’d totally love that pumpkin bread perfume.
My husband has been asking me to make some lately, and I’ve never made it before – so I’ve been having a hard time finding a good recipe. Since this one has your approval, I’ll have to try it!
My family loves Pumpkin Bread-I put cloves and cinnamon in mine-makes the house smell wonderful.
I have a sugar pumpkin I’m about to bake off and would love to sub in for this recipe, would you think cutting down on the water would make sense? I know real pumpkin puree (at least mine) tends to be quite a bit more watery than what comes in a can!
If you bake your pumpkin it won’t be watery. I did 3 last week! cut in halves or quarters. Clean out seeds and stuff. Put skin side up on baking sheet. Put a little water in the pan for moisture and bake until done—about an hour. Scoop out the pumpkin and purée. I freeze in baggies– about 2 or 2.5 cups each. . SOOOOO much better than canned.
I absolutely adore pumpkin bread. It’s always so soft and moist. I think there is a certain compenent in pumpkin puree that makes things so unbelievebly soft.
Really love your ideas. I think Pumpkin Bread is kinda like Banana bread – you need some add ins just for that little extra something. Looks so yummy for a fall breakfast!
Oh yeah, I totally made your chocolate chip pumpkin bread that you posted a few years back & blogged about it. It is insanely delish!
I too, am hoarding pumpkin puree.
For those that can not use the eggs… 1 can of Coconut Milk. Works like a charm and super moist!! Great recipe and thanks for sharing!
This looks like one of the most delicious pumpkin recipes that I’ve seen recently. I love it!
I have a can of pumpkin on counter. I have all kinds of ideas swimming in my head, and this is certainly added to that. Love pumpkin bread and I, too, think it should be made all year. Why did we ever limit pumpkin to two months of the year?
I think this might be my favorite pumpkin bread recipe I’ve found online this year! I love that it’s user-friendly–I already have all these ingredients.
I’m already picturing myself cutting warm slices (probably filled with chocolate chips, free admission) for breakfast…or tea time…or pre-dinner snack…
Thank you! I planned on making some tonight, but didn’t have a recipe. Yours looks perfect – straight-up pumpkin bread! Can’t wait until the entire house smells like “autumn”!
I’m with you Jamie! I start roasting those little baby sugar pumpkins as soon as they come out at the farmers market. My freezer is already stacked with premeasured baggies of pumpkin puree ready for muffins, pies, breads, WHATEVER! Love it
I’m 46 now and the older I get the more I wonder why EVER do we only make the things we love most just seasonal? I love pumpkin anything year round and the last couple of years I bake what we love when we want it YUM….my family was very happy that fudge showed up twice this year BEFORE Christmas lol….anyway I love your blog Jamie! Thanks for the awesome recipe.
My best-Jamie V
Oh, I just love pumpkin, too! I always make homemade puree and freeze it so I have it all year long in case it’s not in stock at the store. Love the look of your pumpkin bread. I’m suddenly feeling the urge to bake!
mmm this looks sooo good!
Indeed! Pumpkin bread is my favorite although I hate to admit that it was only up until a few years ago that I tried it for the first time. It’s funny about storing up on canned pumpkin because on my weekly grocery trip, I always grab 1-2 cans of it. Just in case.
I am loving all my food blog go-to’s filling up with pumpkin recipes. I can’t wait to try this one. As much as I hate to admit it, I am addicted to Starbucks pumpkin bread and am on a never ending quest for a better homemade version.
I LOVE the Downeast Maine pumpkin bread! It’s the only recipe I use every fall! Seeing your gorgeous pictures makes me want to go bake up a loaf right now!
I love pumpkin bread as well. I cannot wait to make some. Just looking at your pictures is making me crave it!
I am a fellow pumpkin adoree! I am obsessed. I stocked up at the grocery store tonight. Nothing like Fall in Massachusetts with pumpkin coffee, pumpkin muffins, pumpkin ice cream..pumpkin everything! My daughter and I are going to make this bread right now!
BTW- I just read on recipegirl.com a recipe for pumpkin latte made at home…just like Starbucks!
Happy Pumpkin Season!
Yum! I can’t tell you how many times last year I made this recipe…it’s so good! I even reduced the sugar and didn’t notice a different.
I made the Pumpkin Bread today and it is awesome!!! I also made your Pumpkin Pie Spice to use and it’s wonderful! Thanks so much for sharing all your wonderful recipes!
Fantastic recipe! I made your pumpkin pie spice as well. Instead of oil I used natural applesauce and it worked out great. Very moist and yummy! =)
I also adore pumpkin bread!!! totally making this soon:)
Chocolate chips will be a great addition to this recipe. I’m gonna try it.
I am all about Pumpkin and this recipe looks great. I cannot wait to try it.
Oh how I would love a huge slice of that this very minute!
I baked up some pumpkin bread with a nutella swirl. It was a great twist on the typical pumpkin bread recipe. Check out the pictures here: http://bit.ly/onaH7C
I’ve tried with this great pumpkin bread recipe… http://www.flickr.com/photos/ifeelcook/6260365100/in/photostream/ It’s delicious! Thank you for your recipe
Pumpkin Bread happens to be my favorite quick bread in the world. YUM.
I LOVE pumpkin! When I saw this recipe earlier today I remember that I had half of a large can of Pumpkin in the fridge that was left over from a Cupcake experiment I tried a few days ago. Off to the kitchen I went, first taking the time to make your Pumpkin Pie Spice! What a WONDERFUL aroma!! And the bread is sooo yummy! This recipe is going into my file for my go to recipe. Thank you for sharing!!!
Everything pumpkin makes me crazy happy, I mean stupid happy. This cake bread looks amazing! Please bring some for breakfast?
I love everything pumpkin and this looks like the perfect recipe for me.
I have just baked my pumpking bread, following your recipe. The only difference: I have added a big pinch of cardamom to my pumpkin pie spice. Wonderful, delicious. Well it seems more a cake than bread, but its flavour invaded my house.
Thank you,
Mary Jo Zilveti
Well,I just have come back to say that I intend to bake it again next Friday, that means, the day after Thanksgiving.
I’ve been on a huge pumpkin baking (um, and eating!) kick lately and totally agree about the amazing aroma. There is NOTHING that compares!! I included your Pumpkin Bread recipe in a recipe round-up on the Mr. Food Blog, thanks so much
http://www.mrfoodblog.com/easy-pumpkin-pie-muffins/
I’m baking these loaves right now and they smell heavenly!
thank you for the recipe – I will have some very happy coworkers this morning!
My Great Grandmother made what she called “Jewish coffee cake” when we were young (I’m 60 now), it was always a Holiday favorite but it was also more of a bread than a cake. Unfortunately her recipe did not survive her so when my children were small and I wanted to introduce them to it, I had to improvise. We were also growing a garden at the same time which incl pumpkins…it just seemed to easy, first use the pumpkin for Halloween, then clean, separate and cook down the pumpkin meat and walla, the beginning of your bread! The one difference in her recipe from all the others is the ingredients, she used pineapple(canned), maraschino cherries and walnuts in it and to this day, that is how we make our Pumpkin bread. The bread is great for Thanksgiving and for gifts at Christmas too…Hope this helps to make your Holiday a tasty one!
I tried this recipe with some fresh cooked pumpkin and it was absolutely scrumptious. Some breads are just way too dry, but this recipe was so moist and delicious! I was very pleasantly surpised!
Thank you for the great recipe!
delicious and awesome recipe!
Im from Australia, so how do u make pumpkin puree. Is it roasted pumpkin blended?
Have a cafe in Perth West Australia and will be making it soon even though it is summer and HOT!
Just curious, but can a banana be thrown in in place of some of the sugar?
Devonee-
I haven’t tried this substitution, so I’d hate to comment on the outcome. If you try it, please let me know.
-Jamie
Love this stuff! I’ve made it several times and it’s always good! I’m making it now (even though it’s February!). It really does get better 2 or 3 days after you bake it.
I’m a new baker and love the recipes on My Baking Addiction! About this recipe, I was wondering if you think I could use sea salt in place of kosher salt? Thanks!
Crystal-
That will work just fine! Thanks for stopping by!
-Jamie
your recipe is very, very, very GOOD!!! I am from Honduras and I wish there were recipes like these in Spanish!!!!
It is August, but I woke up craving pumpkin bread. My mom’s recipe is my favorite, but I couldn’t find it today and she didn’t answer her phone. I started making your recipe, then discovered I only had 3 eggs instead of 4! I looked up egg substitutes and used 1 Tablespoon ground flaxseed and 3 Tablespoons of water to sub for the 4th egg and the bread still totally turned out! Thank you for a great recipe! My toddler loves it, too!
OMG, i can’t stand it! Just put a batch of this in the oven a little while ago and it smells so good I’m not sure if I can wait til it’s done! I could eat pumpkin bread EVERY day.
Jean-
Oh, just wait until you taste it – it’s one of my fave recipes – ever! Enjoy.
-Jamie
Hi Jamie- This recipe sounds delish! I live at high altitude and would like to
know if I need to make any adjustments.
Thank you
Marcie-
Hi! I honestly have no experience with baking at high altitude, so I always send my lovely readers to this post on Creative Culinary. Barb lives in Denver and seems to have great input on the subject. I hope this helps.
Jamie
I actually have some of this bread in the oven right now but the thing is, it’s been baking for about an hour and the center is still really doughy. Am I doing something wrong?
Hannah-
Hi! Ovens are very different, my guess is that yours just runs a little lower than mine. If it’s doughy, that means it still needs to bake a little longer. I hope it turns out well for you. Have a great day.
-Jamie
I had to leave a reply, this is the best pumpkin bread recipe!! My husband said he didn’t want any and asked me to make him his favorite blueberry muffins instead. When i got back in the kitchen he had devoured 1/2 a loaf and only eatten a bite of his muffin! These are delicious and thank you for posting such a great recipe. It’s a new favorite.
Colleen-
I’m so happy to hear you enjoyed the recipe. Thanks so much for coming back and letting me know how the recipe worked for you! Glad to hear the hubby liked it too!
-Jamie
Hi!
Have you tried this recipe as mini loaves? I’d like to bake 6-8 minis but was wondering if you’d done that and if it turns out the same? I’m thinking make up two batches of the recipe. Thank you in advance!
April
April-
I have made this bread as mini loaves numerous time, the flavor is still just perfect! I hope you enjoy it as much as we do! Thanks for stopping by!
-Jamie
I made this today and it is wonderful! Even my picky husband liked it and getting him to say something new is good is tough. My 11 month old comes crawling over when I have a piece and demands I share.
Marie-Etta-
I am so happy to hear that you enjoyed the pumpkin bread – thanks so much for stopping back and leaving your feedback on the recipe! Have a great day.
-Jamie
This is amazing!!! I wanted to make Starbucks pumpkin bread and this was great. Baked perfectly and tasted absolutely delicious!!! Thank you!
Alexis-
I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day!
-Jamie
Can I use reg. table salt instead of Kosher thats all I have at home!
Gina-
Sure, that will work just fine. Thanks for stopping by.
-Jamie
Thanks for the perfect starter place for making pumpkin bread. I used your basis with a few tweaks, including the spices and less oil. Cheers to the orange gourd! http://shinycopperpig.com/2012/10/01/holy-crap-this-is-good-pumpkin-bread/
Penney-
I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great day!
-Jamie
I have been craving pumpkin any and everything since it’s officially fall. I always Google recipes because I have no cookbook or recipes myself. I am so glad I found yours! Nixed my cravings plus had extra to share with co-workers. I stuck to your recipe, just added some cinnamon sugar on top for a crunch texture to add to the moistness of the bread. Came out perfectly! Thank you!!
Kerri-
I am so glad to hear you enjoyed the recipe. Thanks so much for coming back and leaving your feedback. Have a great day.
-Jamie
I totally love your site, your recipes and the photos!
I will be making your pumpkin bread tonight
Thanks so much, Michelle.
Oh my, this bread is FANTASTIC!! Thank you for posting the recipe.
Oh my goodness! When I was a little girl my Nani taught me to bake and she always said if it tastes good raw it tastes good cooked and this tastes amazing raw! Its in the oven at the moment and I can’t wait. I’m drooling. I adore MBA! Thank you!
Danielle-
I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!
-Jamie
Is it possible to freeze this bread? I made four loaves and was gonna put two in the freezer to use next week…hmm…wonder if it’ll still be moist?
Cathy-
This bread freezes really well – I hope you enjoy it as much as we do.
-Jamie
Thanks so much for this recipe!
Even my pumpkin-hating boyfriend loves it!
The bread came out so soft and it’s still warm – I could just hug it
Natasa-
I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!
-Jamie
Awesome and easy I did it all without diggin out the mixer
Sharon-
I am so happy to hear you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.
-Jamie
I made this bread over the weekend and I have to say that it is the best pumpkin bread I have ever eaten!!
is there a whole wheat substitution for this recipe. i’m almost out of regular flour but have whole wheat flour and wondered how to make that one change in the recipe?
Jackie-
I have never attempted this recipe with whole wheat flour, but if you give it a try, I’d love to hear your results. Have a great day.
-Jamie
I tried this in the original loaf recipe a few weeks ago and because it turned out so well, I tried them as mini-muffins, making half the recipe and just baking them for 11-12 minutes, to take to an all day tailgate party. They were delicious little pumpkin bites! Huge hit with the crowd. Definitely keeping in my fall recipe arsenal and excited to try with some dried cranberries and walnuts mixed in.
Tana-
I am so happy to hear that you enjoyed the recipe – thanks for stopping by and leaving your feedback! Have a great day.
-Jamie
New to cooking…but have made my own pumpkin puree from pumpkins. How much would i use for your recipie? Also…its a bit runnier than what comes in a can is that ok.Thanks
Monica-
I have not attempted this recipe with homemade pumpkin puree, but I bet it would be amazing. If you give it a try, I’d love to hear your feedback. Thanks so much for stopping by.
-Jamie
Currently making this recipe with coconut oil because I realized that we’re out of vegetable oil. We were also low on cane sugar so I used half cane and half brown sugar. Will let you know how it turns out!
Have you ever tried to use fresh pumpkin out of the garden? If so were the puree measurements the same?
Chris-
Hi! I have not tried to make this bread using fresh pumpkin puree, although I think it would be amazing. If you give it a whirl – definitely report back. Have a great day.
-Jamie
This was a very nice, moist, and easy bread. Love that it made two loafs and had standard ingredients. I’m not fond of recipes that call for butter milk, because I end up tossing the butter milk ( so wasteful ).
The next time I make this, I think I’ll add some chopped pecans to the top.
Thanks to Sandy, the kids are off school again today. I’m gearing up to make our third batch of your delicious pumpkin bread. I threw together your pumpkin pie spice recipe, too, last time around and was delighted to find how easy it was. We’ve substituted applesauce every time with great success. This time, I think I’ll toss in some chocolate chips. MMMM. Thanks for sharing this delicious, exceptionally moist recipe–the perfect one for making the breads I share with friends and neighbors.
If you really like this recipe then can it. Yes, its almost exact to the one that I got out of a canning book some 26 years ago. You grease your wide mouth jars fill them half way with the batter and then bake them. When they are done take them out one by one and wipe off the rims then put on the lid and ring and tighten. CAREFUL they’re hot! Then let sit on a towl on your counter until the lid ‘pops’ as it’s cooling down. Once cooled and sealed they will last for up to one year in your pantry. I added finely chopped pecans and white chocolate chips.
Take that out of the cupboard on a cold evening, slice it thick and toast it in the oven on broil. Add butter and a hot drink and you have instant dessert in 5 minutes.
P.S. if your using fresh pumpkin then don’t use the water.
Or cook your pumpkin down in the oven on very low like you would do Apple butter so that its not so watery.
Made this last week end, plan on making more for Thanksgiving. Could I use some eggnog in place of some of the water to give it a touch of eggnog flavor?
Colette-
I am glad you enjoyed the recipe. I have never tried using eggnog in place of the water, but it sounds interesting. Stop back and let me know how it turns out! Have a great day!
-Jamie
How much chocolate chips do you think you should add? Has anyone tried it?
LOVED this recipe! I actually made it as muffins with the assistance of my three-year-old son, using the pumpkin purée we made from roasting pumpkins too! You can see us following your recipe on my blog here:
http://lostandfarm.wordpress.com/2012/11/12/pumpkin-bread-muffins/
Thank you for sharing this gem. We has breakfast for dinner today just to have an excuse to eat more pumpkin bread muffins!
I made this tonight and it was great!
I never never have good luck baking quick breads in loaf pans: it gets too done on the ends in order for the middle to not be raw . So instead of a loaf pan, I poured the batter into a fluted bundt pan-It came out beautifully done
And easy to slice !
Thanks for a great recipe I will use from now on
Kristen-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I haven’t tried the recipe yet. However, I’m wondering how much sugar I can reduce, or what I can use instead of sugar ? Any ideas? This looks like a great recipe that I’m excited to try, but I have to be careful on the sugar.
Tracy-
I have never tried reducing the sugar in the recipe, but from what I have read you can attempt to start reducing the sugar by one fourth. You can also try replacing white suagr with a smaller amount of light brown sugar, which has a much sweeter taste. Good luck!
-Jamie
Just made 4 loaves for coworkers to give as Thanksgiving gifts!!
Thank you so much for posting this recipe!!!
Erin
rtkce.wordpress.com
Erin-
I am so glad you enjoyed the recipe! Thanks for stopping by and leaving your feedback – have a fantastic day!
-Jamie
This recipe looks great! Going to try it tonight!
Thanks
I googled pumpkin bread today and came upon your website. The recipe turned out great and my girls loved it! I did add some mini chocolate chips I had in the pantry, but it would have been great even without them! Thanks so much for sharing. I will definitely be making this again.
Jen-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie
Forget that canned pumpkin. Nothing beats fresh pumpkin. I slice it into big chunks and cook it over steam until it is tender. Let the slices cool off and peel the tender pulp away.
Just cook it shortly with a little juice from the steaming and you can use a hand beater to puree it. Delicious. i portion it off for breads and soups.
I have made your pumpkin bread recipe 3 times and every time it has gotten rave reviews. My co-worker brought me a can of pumpkin and some disposable loaf tins on Friday so that I would make her a loaf! Thank you for sharing!
I made this last night and it was fantastic! I added choc chips and walnuts (don’t forget to mix these with some flour first). Next time I will try applesauce instead of the oil. Open to suggestions on how to replace some of the sugar as well.
First of all let me tell you this recipe is awesome!!! My first attempt came out a little dry, so I substituted brown sugar for the regular sugar. My son and husband think it is even more awesome than the last attempt. Added a little nutmeg also.
This is the best pumpkin bread recipe I have ever made or eaten. Thank you so much for sharing it. I tend to give the second loaf away (so that I am not tempted) and everyone I have given your pumpkin bread to raves about it.
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