PUMPKIN BREAD
If you love pumpkin, you will love this recipe; it’s a Fall favorite and goes great with just about any dish. It’s delicious with butter and a hot cup of coffee!
Pumpkin is one of the things we love during the Fall season. If you do too, you will have to try this Pumpkin Pecan Coffee Cake or Pumpkin Nut Cake.
Table of contents
❤️WHY WE LOVE THIS RECIPE
We love this recipe because we love pumpkin and this is a quick bread recipe. Perfect to make as a gift during the holiday season and great addition to any Fall gathering. Once the weather starts to change this bread is one that we love to make.
This bread isn’t overly sweet, which is one of the reasons why we love it. It has a pumpkin flavor but it isn’t overwhelming. This is why we think it’s delicious with butter, it’s a perfect addition.
🍴KEY INGREDIENTS
All Purpose Flour – This recipe only uses 2 cups of flour.
Spices – Many spices that you find in a pumpkin bread, cinnamon, nutmeg, and cloves.
White Sugar – Can’t forget the sugar!
Pumpkin – 100% pure pumpkin, we use the canned version. DO NOT buy the pumpkin MIX they are not the same.
Eggs – This recipe calls for 2 eggs.
Cooking Oil – We use olive oil.
Pecans – these are optional.
SWAPS
I’m not sure of certain swaps in this bread, but I always get asked if they can substitute sweet potato for pumpkin. I see no reason why you couldn’t but I haven’t made it that way. You can always adjust the spices to your liking.
🍽️HOW TO MAKE
This pumpkin bread is easy to make since you are really just combining all the ingredients. It’s super simple and not yeast bread so saves a lot of time.
COOKING STEPS
Step 1
Preheat oven to 350 degrees and spray 9X5 loaf pan with cooking spray. Mix pumpkin, oil, sugar and eggs. Combine the rest of the ingredients and stir into the pumpkin mixture until well blended.
Step 2
Combine the rest of the ingredients and stir into the pumpkin mixture until well blended.
Step 3
Bake for 45 minutes or until it test done. Let sit for 10 minutes in the pan and remove.
⭐TIP
Be sure you get the 100% pumpkin and not the pumpkin pie mix. There is a difference and it’s easy to grab the wrong can. Be sure and test this bread for doneness so you don’t over bake it.
RECIPE VARIATIONS
We only put the pecans on the top of the bread, but you can easily add some to the bread. I also think a powdered glaze would be delicious too. You could also add chocolate chips, craisins or nuts to this bread if you wanted to switch things up.
SERVE THIS WITH
This bread goes great with any breakfast or brunch meal. We love it with this delicious Hashbrown and Sausage Casserole. This Cheesy Sausage Quiche is wonderful too.
❓FREQUENTLY ASKED QUESTIONS
I’ve never made it that way but see no reason why you couldn’t.
This bread has more of a dense texture.
STORING AND REHEATING
I slice this and keep it in an airtight cotainer. I like to heat it up for about 10 seconds in the microwave and serve with butter.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This recipe makes 8 servings and you could easily double it or triple this bread. Great gift to make for the holidays and you can make multiple loaves.
Pumpkin Bread
Ingredients
- 2 eggs
- 1 cups real pumpkin i use canned
- 1/2 cup cooking oil I use Olive
- 1 1/3 cups white sugar
- 2 cups all-purpose flour
- 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoons ground cloves
- 1/2 cup of pecans, chopped optional
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×5 loaf pan with cooking spray. Mix pumpkin, oil, sugar and eggs. Combine rest of ingredients and stir into pumpkin mixture until well blended.
- Top loaf with pecans or you can fold them into mixture. (optional)
- Bake 45 minutes to 1 hour. Let sit 10 minutes and remove from pan.
Notes
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awesome , I did leave some things out as I didn’t hsve thembit still.a fab pumpkin bread…an aunty use to make pumpkin cake so moist & yum..deelish…this recipe reminds me of it..thanks from East Auckland, Pakuranga 2010, New Zealand
Could I use pumpkin pie filling? For this recipe
I think it would work Brenda but I have not tried it.
In case I use fresh pumpkin, do I put it in raw? In dices or grated? Thank you.
Anna from Amsterdam, The Netherlands.
I would grate it Anna.
Thx for the quick response. Must be in the middle of the night over there!
You are welcome Anna. I do my best work in the middle of the night. lol. No distractions!
Would you need to make any changes to this recipe to make muffins?
I think it would be fine to make muffins but here is a recipe for pumpkin muffins on the site if you look on the right hand side of any page and click on breads there are lots of muffin recipes posted there.
In the oven, smells wonderful. Love your recipes!
I put in 3/4 of a cup of plain greek yougurt and only 1/2 cup of oil It is AMAZING!!!
I make up 6-19 loaves at a time and wrap well to go in the freezer. How nice to have pumpkin bread ready to eat when U get the urge or company
I was wondering if you can use sweet potatoes instead of pumpkin, my hubby is allergic to pumpkin.
There is a recipe for sweet potato bread on the site under breads, Ronda.
Can I use the 100% pure pumpkin? I’m always making pumpkin rolls..
That is what I use.
I’m thinking about making them into muffins and putting them in Christmas cupcake papers then frosting them with cream cheese frosting with chopped walnuts.
Could I use self-rising flour and eliminate the baking soda and baking powder?
Yes, I think you could do that Jackie.
i made these at Thanksgiven and give to friends and it is so good i put walnuts in mine
How do you adjust the time for the smaller gift size pans?
I just stick a toothpick into them to make sure they are done but they have to cook almost as long as the larger ones. You can tell when they rise up and spring back when you press on the top.
So its ok to put all 3 pans in at once? They will all bake the same without rotating the pans or anything?
That’s the way I do it, Julie, but ovens vary. I have always done it this way.
Thank you very much!
You don’t need to I put 4 mini pans 2 big loaf pans in at same time out at the same time they were all perfect
Could I swap applesauce for the oil used in the recipe? Looks yummy, cant wait to try!
I have never tried it with applesauce.
Yes, applesauce works fine but you should make some first before you intend to give it out as gifts. I added the same amount of applesauce for the oil, as the recipe originally spoke about.
Do you know how well these loaves will freeze, and for how long?
I freeze mine all the time, I have made about 30 smaller loaves for Christmas presents this year.
Just tried this recipe today (sooo much left over pumpkin from the holidays).. Turned out great!! My 18 month old son usually doesn’t eat pumpkin bread, but he is eating this like crazy.. lol. Thanks for sharing.
On a pumpkin “bender” myself right now and do love a great pumpkin bread recipe. I think my mom made the best but I don’t have her recipe so I will plan on trying this one out very soon.
I haven’t seen 28-ounce cans, will be on the look out! Looks fantastic!
Just beautiful and taste tempting! I love pumpkin bread – a big batch at once is a fantastic ide!
I have a very similar recipe, Judy, and it is indeed wonderful. I add pecans to mine and, like you, enjoy giving the loaves as gifts.
Thanks for sharing your recipe! My favorite Pumpkin Bread add-in’s are Craisins or finely chopped cranberries. Pumpkin Bread is the best!
I often add stuff, too, Jennifer. You are so welcome and thanks for your comment.