I must confess this is the best pumpkin bread recipe. It’s great for Back-to-School, Halloween or Thanksgiving parties! It might actually be my favorite quick bread recipe too!
When the weather turns cool and Halloween is just around the corner, my kids start to ask for “Mommy’s Pumpkin Bread”. This recipe is a staple at our house from September to November.
If you are traveling to someone’s house for Thanksgiving; this bread also makes a fantastic hostess gift!
How do you make pumpkin bread with canned pumpkin?
Pumpkin bread is best made with canned pumpkin otherwise labeled as pumpkin puree. It has great flavor and will be combined as a “wet ingredient”. Just whisk it up with the eggs, oil, sugar and vanilla, and then you’ll add your dry ingredients (recipe follows).
What’s in pumpkin pie spice?
Pumpkin Pie Spice is a combination of cinnamon, ground ginger, ground nutmeg and ground cloves. If you live outside the United States and can’t get Pumpkin Pie Spice, not to worry you can make your own!
It only takes a few ingredients you probably already have in your spice cabinet. You can then store it in a small mason jar and place it in your cabinet to use for all your holiday baking.
How long do you cook pumpkin bread for?
Pumpkin Bread takes a fair amount of time to bake, mostly because loaf pans are narrow and deep. For this recipe you should allow at least 40-50 minutes for both loaves to bake in a 9 x 5 inch loaf pan.
TIP: Be sure a long toothpick is inserted to make sure your bread is fully baked in the middle. It’s really hard to rebake it after the fact!
For a step-by-step tutorial on this recipe, you can watch my video demo below
More Pumpkin Recipes!
- Pumpkin Pie with Marshmallow Topping
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cheesecake with Chocolate Swirl.
Please let me know if you make this recipe by leaving a rating and review below
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The Best Pumpkin Bread Recipe
Ingredients
- 3 ½ cups (420 g) of flour
- 1 ½ cups (300 g) of sugar
- 1 ½ tsp (7.5 ml) salt
- 2 teaspoons (10 ml) baking soda
- 3 tsp (45 g) of pumpkin pie spice (or 2 tsp cinnamon, 3/4 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ground ginger))
- 1 15-oz can (424 g) of pure pumpkin puree (about 1 3/4 cup)
- 5 eggs
- 1 cup (240 ml) of canola oil
- 1/2 cup (120 ml) of water
- Optional
Optional
- 1 cup (240 ml) of raisins
- 1 cup (240 ml) of walnuts
- 1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)
Instructions
- Preheat oven to 350F (176C) degrees.
- Grease two 9" x 5" (23 cm x 13 cm) loaf pans.
- Mix dry ingredients. Mix wet ingredients. Combine the dry into the wet, 1/3 at a time, being careful not to over mix! (Or you will have tough bread!)
- Add raisins.
- Pour batter into two loaf pans. Top one with walnuts and top the other with Pepitas.
- Bake until a toothpick comes out clean, about 40-50 mins
Notes
This bread freezes beautifully! Just allow to cool completely, wrap in wave paper and then wrap in foil. Thaw in fridge over night or place in microwave to reheat.
Ali says
December 21, 2018 at 8:55 amJust made 6 mini loaves for all of my kids’ teachers at school for the holidays. So yummy and so festive!
May says
October 25, 2018 at 10:52 pmI just finished my first slice of this delicious pumpkin bread. I cut the recipe in half and made one loft and threw some walnuts into the mix along with the raisins. It’s a bit crowded but tastes so good. I love that shared this recipe! Thank you Beth! 💜
entertainingwithbeth says
October 28, 2018 at 4:30 amYAY! So glad it was a hit! Love the idea of the raisins 🙂
yulca says
March 16, 2018 at 1:29 pmFinally got a chance to make this – yummy! Maybe next time I’ll try to replace the eggs with chia eggs to make sure my vegan friends get a chance to enjoy it, too :).
Keep up the great work, Beth! I discovered you on YouTube fairly recently and love your minimum effort, maximum effect approach to cooking & hosting. All the best from Germany!
entertainingwithbeth says
March 18, 2018 at 6:21 amAwe thanks! I’m so glad the bread was a success and you enjoyed it! Great idea to make it vegan! Hope your friends like it too 🙂
Dace says
September 29, 2017 at 1:31 amDear Beth! I tried the recipe and it really is the ultimate pumpkin bread. The best! Extra moist and all the spices somehow reminds me of Christmas. I even made my own pumpkin puree, as we don’t have it in stores where I live.
Even my very picky husband and kids loved it! Thank you!
entertainingwithbeth says
October 8, 2017 at 5:23 amYAY! So glad it was a hit! 🙂
Beatriz says
December 19, 2016 at 2:28 pmHi, Beth!
I’ve tried this recipe last month and it was by far the best pumpkin bread I ever had!
Thank you for sharing it!
By the way, can it be kept in the freezer? If so, for how long?
Thank you!
entertainingwithbeth says
December 21, 2016 at 3:22 pmOh yes it will keep in the freezer beautifully! For about a month or so. So happy to hear it was a hit! enjoy! 🙂
Sky says
December 16, 2016 at 2:59 amI wanted to try these out so badly. But i have some questions, for flour, do we use all purpose? I’m not quite good at baking so i have no clue.
Kentucky Mama says
May 7, 2018 at 5:55 pmAlways use Unbleached flour. The other has been chemically processed and scientifically proven to be cancer causing. I’ve been baking for 30 years and that’s all I’ve ever used Thanks to a dear friend that was aware of difference between the two flours.
Just b/c it’s on the shelves@ grocery doesn’t means it’s safe. Buyer be aware! Read the ingredients.
Ursula says
September 7, 2016 at 7:50 amThis pumpkin bread is the best!!! Really fall in a bread. Thank you!
entertainingwithbeth says
September 8, 2016 at 4:54 amYAY! So glad it has been a hit 🙂