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Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!
There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season.
They come together super easily, they’re often delicious for both breakfast and dessert and they’re the perfect treat to gift to just about anyone.
From Banana Bread, Zucchini Banana Bread, Apple Pie Bread, and Butternut Squash Bread, I pretty much have any type of quick bread you could possibly want. But my absolute favorite quick bread of all the quick breads here on My Baking Addiction, this Pumpkin Bread will always be my most loved and most baked!
THE BEST PUMPKIN BREAD RECIPE
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.
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.
I have fed this bread to so many people and every one of them has declared that this recipe is the best Pumpkin Bread they have ever tasted.
This particular recipe gets better with time, so whip it up a day or so in advance before you plan on eating it or giving it away.
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.
HOW TO MAKE PUMPKIN BREAD
This quick bread recipe takes a bit of time to bake, but I bet you can pull together the batter in about the same amount of time it’ll take for the oven to preheat.
Preheat the oven to 350°F and measure out your 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
Like all quick-bread recipes, we mix together the wet ingredients in one bowl, which in this case includes a whole can of pumpkin puree. We’re not skimping on the pumpkin in this bread!
In another bowl, we’ll whisk together all of the dry ingredients. From there, add the dry ingredients to the wet and mix the batter together before dividing into two loaf pans.
That’s right, this bread makes two loaves! That’s why it’s extra perfect for gifting.
Or you could keep them both for yourself. It freezes beautifully, after all. Serve it up plain, toasted, with a spread of butter, or get a little adventurous and fry it up in a pan and make Pumpkin Bread French Toast!
CAN YOU USE PUMPKIN PIE FILLING IN THIS RECIPE?
When you’re making this bread, make sure you grab a can of pure pumpkin puree.
Canned pumpkin pie filling is not the same thing; it has a bunch of added ingredients that we don’t need in our Pumpkin Bread.
While you’re at the store, grab a few extra cans because I can guarantee you’ll want to use them in Pumpkin Cheesecake, Pumpkin Bundt Cake, Pumpkin Crunch Cake, and more.
RECIPE VARIATIONS
This bread is perfect as it is, but you can totally add some extra if you want.
Add in some chocolate chips for Pumpkin Chocolate Chip Bread, or even add things like chopped pecans and dried cranberries. Simply fold them in before you add the batter to the pans.
If you love pumpkin bread, but are looking for pumpkin muffins? This recipe works beautifully for both.
Simply divide the batter into muffin tins that are either sprayed with non-stick cooking spray or lined with paper liners.
Bake them up at 350°F for about 18-20 minutes and you’ll have some seriously delicious pumpkin muffins!
STORING AND FREEZING
Store this bread well wrapped at room temperature for up to 3 days. If you want it to keep for longer, pop it into the refrigerator.
This recipe is also great for freezing. You can either freeze the loaves whole or freeze individual slices.
To freeze the whole loaves, wrap the bread well in plastic wrap and then wrap them tightly in foil.
To freeze slices, cut nice, thick slices and wrap them each in plastic wrap. Pop them in a zip-top freezer bag.
Freeze the bread for up to 3 months. When you’re ready to enjoy, take the whole loaves out of the freezer and let them thaw on the counter overnight, or grab as many slices as you like and microwave them for 30-60 seconds for a nice warm slice of Pumpkin Bread.
Pumpkin Bread
Ingredients
- 1 can pure pumpkin puree 15 ounces
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons pure vanilla extract
- 2 ½ cups sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
Instructions
- Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
- 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.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
- Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Video
Notes
- Makes 2 8.5×4-inch loaves
- 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.
- Adapted from allrecipes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last year and there was too much pumpkin spice in it, maybe because I used storebought? Making it again today and I used about 1T of (again, storebought) spice. It’s still in the oven but the batter tastes great!
That might totally be the issue, Karen. I love my homemade spice blend, so that’s typically what I use. :)
I had some pumpkin left over from another recipe so I made half of the recipe for your pumpkin bread. It made a loaf and 2 muffins. Since the bread is a gift I didn’t add anything to the original recipe. I am enjoying a muffin right now. Shear perfection! Just the right amount of spice. Thanks for sharing.
So happy to hear you enjoyed the bread, Patricia! Thanks so much for stopping by and leaving your feedback!
-Jamie
Easy to put together (even with my husband making breakfast, bacon and eggs in our small kitchen) Love the the Pumpkin pie spice mixture and the double loaf recipe. One to take to New Years potluck and one for home. I will try to use applesause/mixture next time. How much cooling time in pans would be helpful – I Googled and got 10 minutes so that’s what I did and worked perfect. Now to taste—>Yum!! We will do this again soon!! Really moist and a finch of crisp on the top!
So happy to hear you enjoyed the bread, Randee! Thanks so much for stopping by and leaving your feedback!
-Jamie
Is a 13 oz. Can of pumpkin ok
Hi Christina – I always use a 15-ounce can. I’ve never used a 13-ounce can, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
Made this last night for my running club. They loved it! It’s my new go-to pumpkin bread recipe. Thanks for sharing this great recipe. It is amazing tasting.
So happy to hear you enjoyed the bread, Carolina! Thanks so much for stopping by and leaving your feedback!
-Jamie
I top mine with a sprinkle of- brown sugar, flour, cinnamon, butter. mix together making a crumble then sprinkle on top of loaf batter before you start to bake. I add raisins to mine as well.
Thanks so much for stopping by, Cheri! I appreciate you taking the time to comment. Happy Baking!
-Jamie
This recipe is perfect. Can I substitute chickpea flour to make it gluten free?
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie
Thank you for the wonderful pumpkin bread recipe! I made it and everyone loved it. It will be my go-to recipe when I make pumpkin bread. The oil did add texture and moistness to the bread. The spice amount was perfect, though I did cheat and bought the well-known name-brand Pumpkin Pie Spice. I’ll try your spice recipe next time. Thanks!!
So happy to hear you enjoyed the bread, June! Thanks so much for stopping by and leaving your feedback!
-Jamie
I made this last night as written except I used Hubbard Squash and left out the water, since the squash had such a high water content. It came out wonderful! I’m going to make more tonight and share with my neighbor and in-laws (since I still have half of my smallest squash left).
So happy to hear you enjoyed the bread, Tory! Thanks so much for stopping by and leaving your feedback!
-Jamie
I am new to baking and just found this recipe and I made IN LOVE. I have very little baking expierence and I’m so proud of how good this tastes. It is so moist on the inside! I plan on adding some chocolate chips and pecans next time I make it!
So happy to hear you enjoyed the bread, Madi! Thanks so much for stopping by and leaving your feedback!
-Jamie