This Pumpkin Bread Recipe is a must make for the Fall! It’s moist, full of flavor with spices and nuts, and super easy to put together. The mini loaves make great gifts too!
It’s October and you know what that means – let the Fall baking begin! And of course, Fall baking is all about the pumpkin, well and maybe apples too!
Pumpkin…’tis the season…Pumpkin Pie, Pumpkin Cookies, Pumpkin Cake, Pumpkin Muffins, Pumpkin Cupcakes…and Pumpkin Bread!
Quick bread recipes are super easy to put together, typically a recipe will make several loaves, and you can serve it for breakfast, a snack or of course dessert too. That’s a win in my book!
Pumpkin Bread Recipe
Ingredients
- Sugar – white granulated is best
- Oil – I like Vegetable Oil in this recipe, you could also try Canola Oil
- Eggs – be sure they are room temperature. If you forget to take them out of the fridge, fill a bowl or measuring cup with very hot water and let the eggs set in it for several minutes
- Pumpkin – it’s really important that you use solid pack pumpkin, NOT pumpkin pie filling
- Flour – all purpose flour is best
- Spices – you can use Pumpkin Pie Spice, or a combination of ground cinnamon, ground cloves, and ground nutmeg
- Baking Soda
- Baking Powder
- Salt
- Walnut or Pecans – the nuts are optional, feel free to leave them out if you would like
Kitchen Essentials Needed
- Large Mixing Bowl
- Electric Hand Mixer
- Measuring Spoons and Cups
- Rubber Spatula
- Bread Pans – large or mini loaf pans
How to make Pumpkin Bread
Scroll down for detailed printable recipe
- Beat the sugar and oil together until well combined
- Mix in the eggs and pumpkin
- Sift together dry ingredients and gradually add to pumpkin mixture
- Fold in chopped nuts
- Be sure mixture is well combined but not over mixed
- Divide batter evenly into pans
Frequently Asked Questions
Do I have to add nuts to the pumpkin bread?
No you don’t. It’s totally up to you.
What type of Pumpkin do I need to use?
Solid pack canned pumpkin is what you will need. Be sure not to use Pumpkin Pie filling, canned filling already has added ingredients in it.
How long will this bread last?
Be sure to wrap the cooled bread in plastic wrap, then place in resealable bag or airtight container. It should last at least 1 week.
Do I need to store the bread in the refrigerator?
No, that’s not necessary, but you can if you want to.
Would brown sugar be better than white sugar in this recipe?
You may certainly try the recipe with brown sugar, I have not made it that way yet.
What size pan do I need to make the pumpkin bread?
This recipe will make 1 regular size loaf, made in a 8 x 4 inch pan. Or you can make mini loaves, I like this pan because it has 4 mini loaves together.
Can I add chocolate chips to this recipe?
Yes you can if you would like. Add 1 cup of semi-sweet chocolate chips to the batter. Here is a good recipe for Pumpkin Chocolate Chip Bread.
To serve the Pumpkin Bread, you can enjoy it plain or with whipped Cinnamon Butter.
One of my favorite things to give is quick bread to neighbors, friends, teachers, or family. These beautiful bread wrappers will make your gift giving even more special – and super easy.
Sign up below to receive the FREE Fall Bread Wrappers – and the gift tags!
Do you LOVE pumpkin? Enjoy pumpkin throughout the fall season with these pumpkin recipes:
Click on the photo for the recipe
Pumpkin Cookies
Pumpkin Recipes
Yield: 1 large loaf or 4 small loaves Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes A delicious quick bread that is perfect for the Fall and Holiday season! Yield: 8
Ingredients
Instructions
Nutrition Information:
Amount Per Serving:Calories: 0Total Fat: 0g
