When the weather turns cool and Halloween is just around the corner, my kids start to ask for “Mommy’s Pumpkin Bread”. It’s a staple at our house from September to November and a mainstay at any school function, bake sale or playdate that may occur during these months.
The other nice thing about this bread is the fact that it makes a fantastic hostess gift if you’re traveling to someone’s house for Thanksgiving.
All you have to do is wrap it up in some festive packaging and place it in a basket with some fancy coffee and jams, and presto instant breakfast basket for the next day (you’ll be remembered as the favorite guest when they tuck into this delicious bread the next morning!)
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 find my recipe here.
For a step-by-step tutorial on this recipe you can watch my video demo below. SUBSCRIBE TO MY YOUTUBE CHANNEL (it’s free!) and never miss a recipe!
Beth’s Pumpkin Bread Recipe
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Prep Time: 20 mins - Cook Time: 45 mins
- Total Time: 1 hour 5 mins
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Yield: makes 2 9x5 loaves -
Category: Quick Bread -
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 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
- 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
This pumpkin bread is the best!!! Really fall in a bread. Thank you!
YAY! So glad it has been a hit 🙂
I 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.
Hi, 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!
Oh yes it will keep in the freezer beautifully! For about a month or so. So happy to hear it was a hit! enjoy! 🙂
Dear 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!
YAY! So glad it was a hit! 🙂
Finally 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!
Awe 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 🙂