Pumpkin Bread

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


  • 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 spice


  1. Preheat oven to 350°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.


  • 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

251 Responses to “Pumpkin Bread”

  1. yvonne — December 17, 2015 at 10:41 pm

    Could I use pumpkin butter instead of pumpkin puree

    • Jamie — January 8th, 2016 at 3:02 pm

      Hi, Yvonne! Pumpkin Puree is unsweetened pumpkin, whereas pumpkin butter has sugar and other flavors. I would think the pumpkin butter wouldn’t hold up like the pumpkin puree. Let me know if I can do anything else for you!

  2. Angela Sciurca — December 22, 2015 at 3:40 pm

    This bread is fantastic. I was given this same recipe in 1970 and have been making it ever since. I add one cup each of nuts ad raisins and bake it in 4 coffee cans. It has a wonderful taste and makes a lovely gift presentation when wrapped in festive clear wrap or in little printed plastic bags.

  3. Janicd — May 18, 2016 at 10:24 pm

    This will be my new go to recipe!   It is spring and my boys who are 3 and 6 could eat pumpkin bread all year.   One will ask for it for lunch instead of a sandwich.   I am glad that the recipe makes two breads.   After only being out of the oven for an hour, half of the first loaf  is already gone!  

    • Jamie — May 19th, 2016 at 10:22 am

      I’m so glad to hear that! I love pumpkin all year, too!

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