Pumpkin Bread

Pumpkin Bread is an easy fall treat that you can bake for yourself or for a loved one. It makes a wonderful gift, snack, or tea time treat!

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.

Pumpkin storage problems. It’s a thing. But when you’ve got a holiday baking agenda that includes Pumpkin Rolls, Pumpkin Charlotte, and Pumpkin Crunch Cake, you can never have too much.

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? Or maybe not.. I certainly find it pretty enticing!

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.

Serve it up at your next book club, or with breakfast on Sunday. It’s a fantastic fall treat that everyone will be asking you to make again and again.

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 spice

Directions:

  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.

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

270 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!

  4. Susan Craig — July 24, 2016 at 10:32 am

    Thanks for the recipe – I love it!

    • Jamie — July 25th, 2016 at 10:38 am

      I’m so glad, Susan!

  5. Jen — August 18, 2016 at 8:44 am

    Does the oil help hold the bread together? Just wondering why so much oil..

    • Jamie — August 20th, 2016 at 7:08 am

      Hi, Jen! The oil adds a lot of moisture to the bread. You could probably substitute two sticks of butter, but I really love the texture the oil gives. Let me know if I can answer any thing else for you!

  6. Michelle — September 3, 2016 at 7:48 pm

    Thanks for this recipe!  I ran out of baking powder and had some fresh pumpkin pure that I wanted to use without baking power, so yours was perfect!  Since I have fresh pumpkin puree, how much should I use?  what is the equivalent to 15 ounces?  Thanks for posting, I’m looking forward to making this tonight!

    • Jamie — September 4th, 2016 at 5:58 pm

      Hello!
      I’m not 100% certain on the fresh pumpkin puree as it typically has a higher water content than the puree from the can. If you give it a try, definitely let me know how it goes.
      -Jamie

  7. Michelle — September 3, 2016 at 10:08 pm

    I just tasted this bread.  Delicious!   I found the substitution online for 15 ounces of canned pumpkin as compared to my 1 3/4 cups fresh pumpkin puree.  I found that someone posted the following substitution on your site so i’ll try it the next time.  I like the taste of the oil, but I want to try it with less oil.  I think I’ll try half coconut oil for a healthy fat and the other half apple sauce.  Thanks again!

    quoted “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!

    • Jamie — September 4th, 2016 at 5:56 pm

      Thanks so much for stopping by. So glad to hear it was delicious with the butter and applesauce! I’ll have to give it a try.
      -Jamie

  8. Magda — October 1, 2016 at 11:58 am

    Hi Jamie, how long do you let the bread sit in the pan until you take it out? Magda

    • Jamie — October 5th, 2016 at 1:46 pm

      Hi, Magda! You can let the bread rest for about 10 minutes before removing. I hope you like it!

  9. Amy — October 17, 2016 at 10:02 am

    This was delicious! It makes 2 loaves, so we got plenty. Thank you!

    • Jamie — October 17th, 2016 at 12:52 pm

      You’re so welcome, Amy! I’m really glad you liked it!

  10. Kim Patterson — October 25, 2016 at 11:45 pm

    Hi Jamie. Could I use a bunt pan instead of 2 loaf pans? If so what temperature and how long? Thanks

    • Jamie — October 26th, 2016 at 4:12 pm

      Hi, Kim! The bundt pan will probably be a little big for the batter in the loaf pans. You could use a square baking pan (8 inch or 9 inch). Let me know if I can help you with anything else!

  11. Leighann — October 26, 2016 at 3:04 am

    What can you substitute the flour with?

    • Jamie — October 26th, 2016 at 4:10 pm

      Hi, Leighann! Can you give me some more information so I can answer your question? Do you need the bread to be gluten free, perhaps? Just let me know, and I’ll try and help!

  12. Jamie — October 27, 2016 at 1:07 pm

    I couldn’t agree more!

  13. Prachi — November 22, 2016 at 1:15 pm

    Hi. Can you tell me if I can substitute the eggs with some other ingredient? 

    • Jamie — November 23rd, 2016 at 10:12 am

      Hi, Prachi! You can substitute 1/4 cup of applesauce or 1 mashed banana for each egg. I hope you enjoy the pumpkin bread!

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