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Pumpkin Bread

Moist, tender pumpkin bread is loaded with warm spices and a full can of pumpkin puree. This recipe makes two loaves so you can save one for later or share it with a loved one.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20

Ingredients

  • 1 (15-ounce) can pure pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups granulated sugar
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons pumpkin pie spice
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Grease and flour (2) 8.5 x 4 x 2.5 inch loaf pans.
  • In a large bowl with an electric hand mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended. This can also be done by hand with a whisk if you do not have or do not wish to use an electric mixer.
    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 granulated sugar
    Wet ingredients for pumpkin bread in a white mixing b owl
  • In a separate large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
    3 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons kosher salt, 2 tablespoons pumpkin pie spice
    Whisk stirring together the dry ingredients for pumpkin bread in a glass mixing bowl
  • Stir the dry ingredients into the pumpkin mixture until just blended. Divide the batter between the prepared pans.
    Batter for pumpkin bread in two loaf pans
  • Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for about 20 minutes before turning out onto a wire rack to cool completely.
    Two baked loaves of pumpkin bread cooling on a wire rack

Notes

Ingredients

  • If you choose to use homemade pumpkin puree, keep in mind that the bread will not be as orange, since homemade puree is typically lighter in color than canned pumpkin.
  • If you do not have pumpkin pie spice, you can use ground cinnamon instead.

Variations

  • 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.

Yield

  • Makes (2) 8.5x4-inch loaves

Storage

  • Store well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bread can also be frozen for up to 3 months.
Adapted from allrecipes
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