A classic pumpkin bread recipe made with canned pumpkin, cinnamon and spices. The recipe bakes two 8×4 loaves and freezes beautifully.
My mom is in town visiting and baked this pumpkin bread recipe for our family. My boys love my copycat Great Harvest Pumpkin Chocolate Chip bread recipe, so I was curious to see if they would eat a pumpkin bread without chocolate chips in it. Well, they not only ate my mom’s pumpkin bread sans chocolate, they loved it!
It’s safe to say we all loved this pumpkin bread. My family managed to finish off the second loaf before the end of the second day. And the kids started asking for more! Good thing my mom is still staying with us for a few more days because she promised to make it again before she goes home.
I speak from personal experience when I say this pumpkin bread is delicious at breakfast, lunch, dinner and dessert times. I like to heat a slice of pumpkin bread in the microwave for about 10-15 seconds so it’s warm — just like fresh pumpkin bread from the oven.
Mom has tried a lot of different pumpkin bread recipes, and she says this is one of the best ones she’s ever made. She also told me that she has made it into a delicious fall dessert by topping warm slices of pumpkin bread with whipped cream. I didn’t have any whipped cream, so I will have to try it that way next time. But I’m sure it’s good. It’s amazing even all by itself.
- 2 cups Canned Pumpkin Puree
- 3 cups White Sugar
- 1 cup Vegetable Oil
- 4 Eggs
- 2/3 cup Water
- 3 1/3 cups White Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice or Nutmeg
- 1.5 teaspoons Salt
- Preheat oven to 350 degrees F. Combine Pumpkin, Sugar, Oil, Water, and Eggs in a large mixing bowl and mix well.
- Stir to combine Flour, Baking Soda, Salt, Cinnamon, and Pumpkin Pie Spice in a medium mixing bowl. Gradually add the dry ingredients to the wet ingredients in the large bowl of pumpkin mixture. Use a hand mixer to mix or make sure to stir well so that everything is completely combined.
- GENEROUSLY spray two 8x4 nonstick loaf pans with cooking spray. Pour mixture evenly into pans, filling the loaf pan up to 3/4 of the way full. (Do not overfill the pans.)
- Bake at 350 degrees for 45 to 55 minutes, or until done. Bread will be done when a toothpick inserted in the center of the bread loaf comes out clean. Do not overbake.
Another reason you’ll love this easy pumpkin bread recipe is because your home will smell so good while it’s baking — and for at least a few hours afterwards.
Do you love pumpkin bread? Do you prefer your pumpkin bread with or without chocolate chips? Let me know what you think if you try this recipe.
Norma Lawson says
I have tried this recipe on a few occasions and everyone loves it, adapt it slightly. My favourite recipe.
Nicole says
Hi Norma, Thank you so much for the feedback. I’m so glad you enjoy the recipe. We love it, too! –Nicole
Jackie says
This is the second time I made this came out but the best thank you
Nicole says
Hi Jackie, I am so glad you enjoy this pumpkin bread recipe. It’s definitely one of the best recipes I use for a classic pumpkin bread. Thank you so much for letting me know it turned out for you. –Nicole
Fran says
Can I use almond flour instead? Thanks.
Nicole says
Hi Fran, I wish I knew how almond flour substituted for regular flour in this recipe. I have never tried it, though, so I can’t say one way or the other. I’m sorry I can’t give a better answer. –Nicole
Carey Roberts says
This is a great recipe, but now I’m trying to eat cleaner and reduce my sugar intake so I changed it a bit. I added no sugar and replaced it with three ripe bananas, reduced the canned pumpkin to 1/2 cup with two Tablespoons of Trader Joe’s pumpkin butter. and 1 Tablespoon pure maple syrup. I cut the oil back to 1/2 cup and also added 1/2 cup greek yogurt. I also added one cup oats.
I also topped it with a oat and pecan topping that was very pretty.
Thank you for sharing your recipe it is great just the way it is too!
Nicole says
Hi Carey, Thanks so much for taking the time to leave recipe feedback. That’s amazing how you were able to modify the pumpkin bread recipe to fit a reduced sugar diet. I have never tried Trader Joe’s pumpkin butter — now I am going to HAVE to get some next time I shop there. 🙂 Your version of the pumpkin bread sounds delicious, and I bet the oat/pecan topping does make it look pretty. Thank you for sharing your ideas! –Nicole
Sue Sobol says
I tried this recipe and my family loved it. Says it the best ever. Now we are going to add chocolate chips and see which way we like it best.
Nicole says
Hi Sue, I am so happy to hear your family loved this pumpkin bread. Wow, the “best ever” is the best compliment for sure! Thank you so much! Adding chocolate chips sounds like a delicious idea to me. YUM! –Nicole
Heini says
I really liked it! However sweet bread is not typical in my culture- when and hiw do you eat it? I cut the sugar in half and just added two tbsp of purè, also very good thus way! 🙂
Nicole says
Thanks for the compliments, I am glad you liked the recipe. Pumpkin bread is especially popular during October and November. I don’t think there are any rules about when or how to eat it. Sweet breads are eaten any time of day in the USA. I think warm pumpkin bread makes a nice dessert.
Nirvaana says
I did this recipe for my house and my job thanksgiving party and every one loved it they want second and asking me how to make it.. doing this again for next year! !!
Nicole says
Thank you so much for taking the time to leave feedback on the Pumpkin Bread recipe. I am so happy to hear everyone loved your pumpkin bread! This really is a delicious recipe to share with everyone. I have got to make some this week for my family’s Thanksgiving. Have a happy holiday! –Nicole
Morgan says
My family of five love this bread! I️ add a brown sugar crunch top to it and my kids go crazy! Thank you so much for sharing!
Have you baked as muffins?
Nicole says
Hi Morgan,
Wow, thanks for the compliments and the tip about adding brown sugar crunch topping. That sounds delicious! I’ll have to give that a try. Yes, I have baked this as muffins and even as mini loaves. You don’t have to adjust anything in the recipe except for the bake time. For muffins, I can’t remember off the top of my head how long they take but I would guess around 20 minutes give or take. –Nicole
Jerome says
I Tried your recipe and everyone loves it, I love it. Thanks for the greatest Pumpkin Bread recipe ever.
Jerome
Nicole says
Hi Jerome! Thanks for making my day with your super kind comments about the Pumpkin Bread recipe. I got the recipe from my mom, so I will be sure to pass along your compliments to her as well. I’m so glad you love the bread. Have a wonderful day — Nicole
Donna @ Modern on Monticello says
I am really looking forward to all things pumpkin in the next few weeks. Can’t wait to try out this bread recipe. #HomeMattersParty
Emily says
My grandma used to make pumpkin bread all the time, it’s one of my favorites. Thanks for sharing at #HomeMattersParty
schroeder says
I’ve tried this bread twice. The first time, just as the recipe states. The second time I added a little more cinnamon and tried 3/4 cup crushed butterscotch chips. Wow, if you like butterscotch with pumpkin it was delicious.
Nicole says
I love the suggestion to try it with more cinnamon and the butterscotch chips. That sounds like a delicious version of this recipe. I’ll have to try it! Thanks so much for sharing it. –Nicole