Pumpkin Bread

Pumpkin Bread is the best easy quick bread for the fall made with canned pumpkin that’s perfect for dessert or breakfast and you need just 1 bowl and whisk!

If you love quick and easy breads like Banana Bread and Zucchini Bread, and want a fall twist, you are going to love this delicious and moist Pumpkin Bread recipe. Enjoy a warm slice fresh from the oven with your coffee on a chilly fall morning.

If you enjoy this delicious fall bread and want some more breakfast pastry ideas, check out these tasty Baked Goods Recipes.

Pumpkin Bread slices in a stack

PUMPKIN BREAD

There’s nothing better than biting into a fresh, moist slice of Pumpkin Bread on a crisp fall morning. This easy Pumpkin Bread recipe is one of the easiest quick bread recipes that you’ll make, so it’s perfect for a first time baker to try out. The cook time is also extremely reasonable, and it takes almost no time to prep, so you don’t have to spend all day watching the oven.

Pumpkin is a great flavor that can be both savory and sweet. It works well in so many dishes and drinks and during the fall you can find pumpkin pretty much everywhere, in everything from Pumpkin Cookies to Pumpkin Spiced Lattes to Pumpkin Lasagna.

Breads and morning pastries are a great way to enjoy this classic fall flavor. One of my favorite ways to enjoy Pumpkin Bread is when it’s still warm with a little melted butter and a cup of coffee. You can even toast the slice then coat it in some cinnamon butter.

MORE CLASSIC PUMPKIN RECIPES

HOW TO MAKE PUMPKIN BREAD

  • Preheat oven to 350 degrees.
  • Coat a loaf pan with baking spray or grease and flour it.
  • Whisk together the pumpkin puree, eggs, oil, water and sugar until combined.
  • In a separate bowl combine the dry ingredients.
  • Combine it with the wet ingredients until just combined.
  • Pour into loaf pan and bake for 50-55 minutes.
  • Allow to cool for 5 minutes before removing from loaf pan.

Slice of pumpkin bread

VARIATIONS ON PUMPKIN BREAD

  • Add ins: Chocolate chips will make your Pumpkin Bread even richer. You can also mix in an assortment of chopped nuts, from pecans to walnuts, to give the bread a nice crunch.
  • Pumpkin: If you want to make Pumpkin Bread with fresh pumpkin, swap out the canned pumpkin for my Pumpkin Puree.
  • Gluten free: To make gluten free Pumpkin Bread, switch out the all-purpose flour or whole wheat flour for almond or buckwheat flour.
  • Toppings: Top your Pumpkin Bread with Cream Cheese Frosting or Homemade Vanilla Ice Cream with Salted Caramel Sauce for a decadent fall dessert.

PUMPKIN BREAD FAQS

  • Why did my pumpkin bread fall? Pumpkin Bread and other quick breads fall or refuse to rise if the loaf pan is overfilled. Leave about an inch of space when you pour the batter into the pan.
  • How do you know when pumpkin bread is done? To check your Pumpkin Bread for doneness, insert a toothpick into the center of the bread. If the toothpick is clean when you take it out, the inside of the loaf is cooked.

OTHER TASTY BREAD RECIPES

WHERE IS PUMPKIN BREAD FROM?

Pumpkins originally come from the Americas, specifically from Mexico and Central America. Pumpkin recipes have been around for as long as pumpkins have been cultivated by humans, and bread is one of the most fundamental staple foods.

American cookbooks have listed many versions of Pumpkin Bread recipes for a very long time, and even though the specifics have changed quite a bit, mostly due to the addition of sugar, Pumpkin Bread is an incredibly old and well loved food.

HOW LONG IS PUMPKIN BREAD GOOD?

  • Serve: Pumpkin Bread will stay good at room temperature for up to about 2-3 days.
  • Store: If you wrap up the bread or keep it in an airtight container, your bread will stay fresh for up to a week.
  • Freeze: Pumpkin Bread is good for up to 3 months in the freezer as long as it’s properly sealed and no moisture gets into it.

Pumpkin Bread Loaf Recipe cut into slices on board

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Pumpkin Bread

Pumpkin Bread is the best easy quick bread for the fall made with canned pumpkin that's perfect for dessert or breakfast and you need just 1 bowl and whisk!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces pumpkin puree
  • 2 large eggs
  • 1/2 cup  vegetable oil
  • 1/3 cup water
  • 1 1/2 cups sugar
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 3/4 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 pinch ground ginger

Instructions

  • Preheat oven to 350 degrees.
  • Coat a loaf pan with baking spray or grease and flour it.
  • Whisk together the pumpkin puree, eggs, oil, water and sugar until combined.
  • In a separate bowl combine the dry ingredients.
  • Combine it with the wet ingredients until just combined.
  • Pour into loaf pan and bake for 50-55 minutes.
  • Allow to cool for 5 minutes before removing from loaf pan.

Nutrition

Calories: 269kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 252mg | Potassium: 71mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2992IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Keyword: Pumpkin Bread

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Just what I’ve been looking for , a 1 loaf easy pumpkin bread to bake and I found it. ( I’m a senior just starting back to the kitchen after hip replacement ) This is the BEST quick bread I’ve ever made ! We couldn’t stay out of it . I put it into an 8 x8 pan and the topped with a thin layer of maple icing . It turned out so moist and tender . You ladies out there try it , you will love it ! I turn to this young ladies recipes often they are very good !

  2. This is the best pumpkin bread recipe ever! I made it yesterday and it was incredible! Thanks so much for sharing the recipe!