Pumpkin Bread is perfect to enjoy for breakfast or dessert. Full of warm spices, it’s all the cozy flavors that you love during colder months!
If you love quick and easy Bread 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.
Why You’ll Love This Bread?
- So easy to make, it’s perfect for first time bakers to try.
- Enjoy for breakfast with a cup of coffee or warm up a slice for dessert!
Sabrina’s Pumpkin Bread Recipe
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 the best ways to enjoy it 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.
Recipe Card
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.
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Nutrition
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Sabrina’s Tips
If the top of your bread starts to brown before the center of your bread is done cooking, you can top your bread pan with tin foil. Loosely cover and form a tent with the foil and let the bread cook for the remainder of the time.
Table of contents
About this Recipe
There’s nothing better than biting into a fresh, moist slice of Pumpkin Bread on a crisp fall morning. This bread has been around for a very long time, and even though the specifics have changed quite a bit, mostly due to the addition of sugar, it is an incredibly old and well loved food. This easy 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.
Serving Ideas
Top your Pumpkin Bread with Cream Cheese Frosting or Homemade Vanilla Ice Cream with Salted Caramel Sauce for a decadent fall dessert.
How to Store
- 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: Bread is good for up to 3 months in the freezer as long as it’s properly sealed and no moisture gets into it.
Frequent Questions
To make gluten free Pumpkin Bread, switch out the all-purpose flour or whole wheat flour for almond or buckwheat flour.
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.
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.
Variations
- 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 Puree: If you want to make Pumpkin Bread with fresh pumpkin, swap out the canned pumpkin for this Pumpkin Puree.
Related Recipes
More Pumpkin Bread Recipes
Photos used in a previous version of this post.
I love this recipe for pumpkin bread! It sounds so yummy and like Fall for sure. Thank you for so many wonderful recipes daily.
Thank you Dee for the 5 star rating. Pumpkin Bread always reminds me of this time of year.
We love Pumpkin Bread and your recipe is very straight forward. This would make a perfect addition for the family dinner.
Thank you Carol and thank you for the 5 Star rating for our Pumpkin Bread!
Hi
Can’t you use pumpkin spice and how much and thank you
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 !
I’m so glad you enjoyed it, Colleen.
Kitchen smells delicious! We can’t eat a full loaf and I hate freezing so I canned them. They are perfect!
Perfect solution!
Can you use pumpkin pie spice instead of each individual spice?
Yes, of course! Enjoy.
what would be the measurement for pumpkin spice?
I’d say about 1 1/4 teaspoons would be a good substitute. Enjoy!
This is the best pumpkin bread recipe ever! I made it yesterday and it was incredible! Thanks so much for sharing the recipe!
So glad you liked it!
this bread looks so good! I’d eat it all the time for breakfast & snacks
It’s perfect for that!
Delicious! I love having a slice with my morning coffee!
Same here!
Such a delicious bread for fall! I love that color and all the different ideas for mix-ins.
Definitely try the different mix-ins, it’s like a whole new bread each time.