This post may contain affiliate links. Please read our privacy policy.
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.
Just made a loaf it took 75 minutes to bake but smells great. Bringing it to work for breakfast will let you know how my co-workers rate it.
Made this wonderful bread last night and both loaves are now gone. I used your pumpkin pie spice mixture and threw out the pre-made stuff. My mother who is usually very critical of anything I bake ate three pieces. Thank you so much for sharing.
Rebecca-
Wow, that’s great! I’m so happy that she approved! Have a fantastic day and happy holidays!
-Jamie
I remember that great pumpkin shortage caused by the unfavorable conditions in the Midwest where a lot of the pumpkin is grown for Libby’s. I’m originally from that area and in fact, my sister’s father-in-law does short haul trucking and has hauled pumpkins for years!
I was also told by my local Walmart grocer that “Pumpkin is a seasonal item” Of course that raised my hackles as it is NOT in mind. I make pumpkin pie every time I make my husband’s favorite turkey and trimmings meal throughout the year. Pumpkin muffins, pumpkin bread, pumpkin pancakes—-you need that stockpile! I even toss it in chili to mellow out the tomato-y taste especially when I have just a tad to use up. Silly people! I will probably stock up this fall again, just in case they use that excuse.
I am trying your bread recipe though—and soon! THX. Great blog here
Linda-
Wow, that would be terrible! I might have to stock up too! Have a great day and thank you so much for following MBA!
-Jamie
This was a pretty amazing bread, although not sweet enough for my tastes (that’s a lot of sugar, I’m aware! My sweet tooth consumes my entire mouth…)
I halved the recipe and added in some extra cinnamon, 1/2 a teaspoon of cayenne pepper, and substituted milk for the water. I also cooked for 35 minutes, then covered with foil and cooked for 10 more. Perfect end result. Next time I’ll try a glaze or maybe some strudel on top for some extra sweetness :) thanks for a great recipe that I have now bookmarked!
Jessica-
Thanks so much! Your addition of cayenne sounds pretty amazing! Have a great day!
-Jamie
I’ve never seen or heard of pumpkin in a can!
I guess I can substitute fresh pumpkin purée?
Kate-
You can definitely substitute fresh puree! Thanks for stopping by and have a great day!
-Jamie
Hi, i cant find pumpkin puree in here. Do you have any recipe to make a pumpkin puree? Thank you so much for your sweet page:)
Chris, I don’t, but check out this post from my friend Aimee: http://www.simplebites.net/roasting-pumpkin-101-how-to-make-your-own-pumpkin-pure/
– Jamie
I always love your blog posts and recipes. I have yet to bake a pumpkin bread this season, but I’ll be hurrying to the kitchen to try this recipe because it sounds wonderful. I also love to add walnut pieces and golden raisins in my pumpkin bread for added texture and sweetness.
I made this yesterday with my 5 yo and he can’t get enough of it! Btw I subbed whole wheat flour for white,and the bread tastes amazing! One question, do you have a calorie/nutritional breakdown for the recipe?
Hi Janis, that’s wonderful to hear! Sadly, I don’t have a nutrition calculator. There are plenty available through a google search that will allow you to plug in the recipe (including your substitutions) to figure that out.
– Jamie
I really loved this recipe. The texture is perfect. I have a lot of ripe bananas around. Would this work with bananas instead of pumpkin? No offense to pumpkin lovers. I love, love, love pumpkins as well! :)
Michele-
I think it would totally work with bananas. Stop back and let us know if you make it! Have a great day!
-Jamie
Hi Jamie,
I just tried this recipe last night and it turned out AMAZING! I too substituted the oil for butter and apple sauce. Added some walnuts on top! DELISH! Thank you :)
Alexandra-
Thank you so much! I’m so happy that you were so pleased with the recipe. Have a wonderful day!
-Jamie