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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!
My kitchen smells amazing!! They are in the oven. I added 1/2 cup chopped craisins and 1// cup chopped walnuts. Thinking of a cinnamon drizzle. Not sure yet. I also added 2 tablespoons of applesauce because my oil was a little short. We will see! Can’t wait!
Thanks so much for stopping by, Diane! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Omg I admit I hate everything pumpkin, I know I know its a crime. But my son begged me for pumpkin bread becuase he hates the texture of pumpkin pie. So I stumbled upon your recipe and tried it for the first time tonight. Needless to say my 5 year old had 3 slices before bed and asked for 2 in his snack bag for school tomorrow. Needless to say this may become a year round recipe since the husband and mother in law really like it to. Thanks for such an awesome yummy recipe.
So happy to hear you and your family enjoyed the bread, Nicole! Thanks so much for stopping by and leaving your feedback!
-Jamie
This pumpkin bread recipe is amazing I use it as my base but I add quite a bit more pumpkin spice to it (I am obsessed with pumpkin lol) and I also chocolate chips to one batch and walnuts to another and also just plain!
So happy to hear you love the bread, Angelica! Thanks so much for stopping by and leaving your feedback!
-Jamie
Just made this recipe, threw some pistachios on it and threw it in the oven. Took a little longer than I expected to bake but once it came out it was absolutely perfect! I’ll be taking a few slices for a co-worker and her sister and then eating my way through the rest of the loaf! Bless you!!!!!
So happy you enjoyed it, Will! Thanks for stopping by and leaving your feedback! Happy Baking!
-Jamie
Hi Jamie! I just wanted to let you know that I’ve been using this recipe of yours all throughout the Fall, and had such a craving for it this morning that I did a happy dance when I found a can of pumpkin in my pantry so I could make it now, even though it’s February! I’ve got two loaves baking in the oven as I’m writing. This is absolutely one of the best pumpkin bread recipes, and I especially like that it’s very easy to make. Best part about it is your special recipe of homemade pumpkin spice! It adds such a delicious flavoring. I’ll usually add either walnuts or Louisiana pecans to one of the two loaves, for a ‘with nuts’ and ‘without nuts’ option. I’ve even tried it by adding raisins and nuts. Either way, it is delicious! I’d made some for my parents and family during the holidays, and they all absolutely loved it! Since it’s later, ‘Thank You’!!! :)
So happy to hear you love the recipe so much, Trisha! Thanks so much for stopping by and leaving your feedback.
-Jamie
This recipe rocks!!!
Can yeast and lemon/lime juice work in place of baking soda if I’m making this recipe?
Hello-
I have not attempted this recipe with this substitution, so am unsure how it will perform. Happy holidays to you and yours!
-Jamie
I made this for the first time today in place of pumpkin pie. It’s a total hit. I’m now following you on Instagram. Thank you from my family
So happy to hear you enjoyed the recipe! :)
Happy Holidays to you and yours!
-Jamie
First time maker. Added walnuts and chocolate chips made 2 large loaves! Was a hit at both parties used. Great recipe and planning to make again for thanksgiving. Thank you! Happy holidays!
So happy to hear you enjoyed the pumpkin bread, Debby! I’m making a few more loaves this week! Happy holidays to you and yours!
-Jamie
My husband and I have become addicted to this pumpkin bread. Delicious! I made it into muffins tonight and it worked great! Keep the great recipes coming!
It is totally addictive. I make it year round because we love it so much! Thanks so much for stopping by and leaving your feedback!
-Jamie