Pumpkin Bread

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!.

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!

Hello, there! It’s been a little while since I posted last here on My Baking Addiction and I totally miss you guys.

I wish my time away was due to some exotic vacation, but it was mainly because I was nursing a knee injury after falling off of my porch (I was totally sober btw) while trying to water a fern. And then I got hit with an epic sinus situation that lasted well over a week. Fun times over here.

And now here we are at the end of August.

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. So perfect for fall!

My little babe is headed off to preschool soon and I’m ready to make allthepumpkinthings for you. Starting with this pumpkin bread.

If you’ve been following my blog for years, you know that fall is my fave, so I’ve been over here counting down the days until September.

Because September means it’s time to bust out the fall decor, light up the Leaves candle from Bath and Body Works, and start publishing fall recipes for you.

Which basically means every pumpkin dessert you can imagine.

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. Moist, flavorful and perfect for fall!

Please don’t tell me it’s too soon. It’s only 63 degrees here today, I have leaves all over my backyard, and I’m wearing a long sleeved shirt. It’s TIME.

This pumpkin bread has been on my blog for what seems like forever, but the pictures and text were a little outdated, so I thought I’d freshen them up for you!

Every year it’s one of the most popular recipes on My Baking Addiction along with my homemade pumpkin pie spice, pumpkin roll and pumpkin crunch cake. Notice a theme here?

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. It's the perfect fall breakfast with a cup of piping hot coffee!

If you love fall baking as much as I do, get in the kitchen and whip up a triple batch of the pumpkin pie spice recipe, store it in an airtight jar, and you’ll have your own spice blend for every pumpkin recipe you whip up from now until December.

Okay, let’s chat about this pumpkin bread. There is nothing that signifies fall for me more than this recipe. I’ve been making it for years – long before my blog and it shows up countless times in my kitchen throughout the season.

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. Everyone will be begging you for this recipe!

It’s sweet, spicy and incredibly moist. I know, I know, moist is not my favorite word either, but there is really no way to adequately describe this pumpkin bread recipe without mentioning that word.
This bread gets better with time, so whip it up a day or so in advance before you plan on eating it or giving it. Because let me tell you, it makes a great gift for neighbors, a hostess gift, or a gift for your boss if you’re looking to butter them up a bit.

This recipe make 2 loaves and it freezes beautifully. Serve it up plain, toasted, with a spread of butter, or get a little adventurous, fry it up in a pan, and serve it up French toast style!

You can thank me later. 😉

Pumpkin Bread

Yield: 2 loaves

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Ingredients:

  • 1 15 ounce-can pure pumpkin puree
  • 4 large 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 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

289 Responses to “Pumpkin Bread”

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

    Could I use pumpkin butter instead of pumpkin puree

    Reply

    • Jamie — January 8, 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.

    Reply

  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!  

    Reply

    • Jamie — May 19, 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!

    Reply

    • Jamie — July 25, 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..

    Reply

    • Jamie — August 20, 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!

    Reply

    • Jamie — September 4, 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!

    Reply

    • Jamie — September 4, 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

    Reply

    • Jamie — October 5, 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!

    Reply

    • Jamie — October 17, 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

    Reply

    • Jamie — October 26, 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?

    Reply

    • Jamie — October 26, 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!

    Reply

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

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

    Reply

    • Jamie — November 23, 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!

  14. Rhonda — December 14, 2016 at 1:13 pm

    Hi, I want to use mini loaf pans, how long do you recommend baking for?

    Reply

    • Jamie — December 14, 2016 at 4:08 pm

      Hi, Rhonda! You’ll probably get four mini loaves from this recipe. Bake for about 35 minutes and check to see if they’re done. Let me know how it goes!

  15. Hazel — December 21, 2016 at 4:55 pm

    Made this today. I should have used my better judgement as I was filling the two pans. . . .and yes, I had the correct size of pan. Too much batter and I even threw out 1/2 cup of the batter. I’m sure they taste okay, but for a gift they aren’t ascetically pleasing; most people will agree the muffin top look isn’t the fad today. LOL

    Reply

    • Jamie — December 22, 2016 at 10:35 am

      True, Hazel! I hope you liked the taste!

  16. sassy — February 14, 2017 at 11:42 am

    I agree with you about the pumpkin I also just love it I buy as much of it as possible. I make cookies, whoopie pies, bread, muffins, and pie of course.

    Reply

    • Jamie — February 14, 2017 at 3:59 pm

      I love everything pumpkin!

  17. Melissa — May 16, 2017 at 9:04 pm

    This is the best pumpkin bread I have ever had! Made it 3 times already :-) My Dad, husband and children rave about it. The recipe makes a ton and it does stay moist forever…or at least as long as it has lasted in my house which is 1 to 2 days. Thanks for this recipe!

    Reply

    • Jamie — May 17, 2017 at 11:42 am

      You’re very welcome, Melissa. I’m glad everyone liked it.

  18. marti @fitwithheart — August 29, 2017 at 6:39 pm

    this bread looks perfect … thinkingi might have to add some chocolate chips too! yum!

    Reply

    • Jamie — August 29, 2017 at 6:58 pm

      Thanks so much, Marti! Chocolate chips are soooo good in this bread!

  19. nodejs — August 30, 2017 at 5:50 am

    This cake is very good. Soft and aromatic, you can enjoy the cake with 1 cup hot milk for the cold day then that’s the great thing.

    Reply

    • Jamie — August 30, 2017 at 8:47 am

      Thanks so much! :)

  20. Nancy L. — August 30, 2017 at 6:33 pm

    This has been my favorite recipe since I found it a couple years ago from you! Thanks for sharing again. Can’t wait for fall!

    Reply

    • Jamie — August 31, 2017 at 1:33 pm

      So glad you love it, Nancy! I am testing it as muffins (with cinnamon chips right now) and I’m hoping they are perfect!
      -Jamie

  21. Jean Polhamus — August 30, 2017 at 9:37 pm

    How can I receive a copy of your pumpkin bread recipe?

    Reply

  22. Carol — September 3, 2017 at 7:07 am

    Another great recipe Jamie! I used 1/2 cup less of sugar and applesauce to replace a 1/3 of a cup of the oil. And still so moist! My son ate more than half of a loaf right after dinner and the neighbors we had over for dinner also loved it. I will be making a bigger batch of your pumpkin pie spice for the season. It’s much better than what I get at the store and I didn’t even have really good cinnamon for it.

    Reply

    • Jamie — September 4, 2017 at 1:29 pm

      Carol-
      Thanks so much for stopping by and leaving your feedback. You can definitely cut back on the oil/sugar and still get a great result. So happy this turned out so well for you!
      -Jamie

  23. Elsa — September 4, 2017 at 12:07 pm

     If you guys need so much different substitution make your own recipe and stop following other people’s recipe do it yourself and stop being so picky 

    Reply

Leave a Comment





CLOSE
CLOSE