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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{ 60 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
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