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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.
Hi Jamie. Could I use a bunt pan instead of 2 loaf pans? If so what temperature and how long? Thanks
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!
This was delicious! It makes 2 loaves, so we got plenty. Thank you!
You’re so welcome, Amy! I’m really glad you liked it!
Hi Jamie, how long do you let the bread sit in the pan until you take it out? Magda
Hi, Magda! You can let the bread rest for about 10 minutes before removing. I hope you like it!
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!
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
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!
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
Does the oil help hold the bread together? Just wondering why so much oil..
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!
Thanks for the recipe – I love it!
I’m so glad, Susan!
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!
I’m so glad to hear that! I love pumpkin all year, too!
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.
Could I use pumpkin butter instead of pumpkin puree
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!