If you have been searching for a recipe for pumpkin bread recipe, I must admit, this one is to-die-for! It's so light and fluffy and extra moist! It's definitely one of my favorite quick bread recipes!
It's similar in texture to the Starbucks Pumpkin Bread recipe but WAY less sweet! But if you have a sweet tooth, this recipe is easily adaptable by adding more sugar in ¼ cup increments to get the sweetness to your liking. But try it this way first, I find the sweetness is perfect, I don't think you'll be disappointed!
This is the perfect fall treat to serve at Halloween parties or Thanksgiving too! In fact, it makes a wonderful hostess gift if you are heading to someone else's house for the holidays.
More quick bread recipes!
- If you have leftover pumpkin puree try my Spiced Zucchini Bread Recipe.
- Ripe bananas? Try my Ultimate Banana Bread Recipe or the even more decadent Chocolate Banana Bread Recipe!
Watch My Video Demo on this Recipe Below
Use the Canned Pumpkin
- Pumpkin bread is best made with canned pumpkin otherwise labeled as pumpkin puree. I find because it has been canned, it's really concentrated and the moisture has been extracted.
- There's really no need to roast a pumpkin.
- It also has great flavor and will be combined as a "wet ingredient".
- The benefit of using canned pumpkin is that you do not have to let it dry out before using it for pumpkin bread. It's already a thickly, condensed puree and ready to use for baking.
- If you have extra pumpkin puree try it in my Pumpkin Cinnamon Roll Loaf or my Pumpkin Spiced Waffles.
Butter vs. Oil
- This recipe calls for oil. I like to use oil, over butter because oil is pure fat and will create a lighter, more moist bread.
- Butter is only about 80% fat, 16 % water, and 4% milk solids.
- I've found the milk solids weigh down your bread and will create a denser, heavier bread.
Pumpkin Pie Spice is Key
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! Try my recipe for Homemade Pumpkin Pie Spice. It really adds all the flavor and feels like a taste of fall in every little bite!
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.
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.
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!
Great for Gifting
This recipe makes two loaves, which makes it great for keeping one and gifting the other! Package it up in a plastic loaf sleeve, tie some raffia and faux berries around it. Then place it in a basket lined with burlap, add some coffee, and jams to create a thoughtful breakfast basket.
Assembling a Breakfast Basket
I like to include store-bought Bonne Maman jams because they already come in cute vintage-inspired jelly jars.
To continue the old-world charm, cut some linen fabric squares with pinking shears to create a decorative edge, then affix it to the jars with raffia for a homemade look.
It will create a wonderful basket of treats to bring to a neighbor or friend or to present as a hostess gift during the holidays. Your guests can dig into it the next day and be reminded of your thoughtfulness!
More Pumpkin Recipes!
- Pumpkin Scones with Chai Glaze
- Pumpkin Pie with Marshmallow Topping
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cheesecake with Chocolate Swirl
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- 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, ¾ tsp nutmeg, ⅛ tsp cloves, ⅛ tsp ground ginger))
- 1 15-oz can (424 g) of pure pumpkin puree (about 1 ¾ cup)
- 5 eggs
- 1 cup (240 ml) of canola oil
- ½ cup (120 ml) of water
- 1 cup (240 ml) of raisins
- 1 cup (240 ml) of walnuts
- 1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)
- 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, ⅓ 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 bread freezes beautifully! Just allow to cool completely, wrap in wave paper and then wrap in foil. Thaw in the fridge overnight or place in microwave to reheat.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 87mgCarbohydrates: 40gFiber: 3gSugar: 12gProtein: 8g