Pumpkin Bread Recipe

Pumpkin bread is a delicious, moist bread that is the perfect treat for any fall gathering. This easy recipe can be mixed by hand and is sure to fill your home with the delightful smell of pumpkin spice.

There is nothing that says fall like the scent of warm pumpkin bread, straight out of the oven. This moist pumpkin bread recipe is thick, chewy, and perfectly spiced. 

If you’ve never made pumpkin bread before, it’s a quick bread, meaning you don’t have to wait for a rising period and there’s no kneading required. Simply mix the ingredients (no electric mixer needed), put the pan in the oven, and sit back as your home fills with the most incredible smell.

This is the kind of recipe that is passed down through generations because no one can resist a simple, delicious bread that tastes this good and is easy to prepare. It’s the perfect way to enjoy pumpkin season!

Why Make This Recipe

1. Feels Like Fall: The delicious smell of this bread baking is perhaps the best part of making it. You can make your home smell like a pumpkin with the help of a candle, but this delicious bread does an even better job and tastes great too!
2. Start a Tradition: This is a great bread to make with family or for family or friends. It’s a crowd-pleaser perfect for all ages.
3. Easy and Flavorful: This Pumpkin Bread Recipe requires no kneading, no mixer, and no rising time. Just mix, pour, and bake!

What Do I Need To Make This Recipe

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Ingredients 

1. Vegetable Oil: Or another mild oil. You could substitute with melted coconut oil, canola oil, or possibly even olive oil.
2. Pureed Pumpkin: Make sure you grab pumpkin puree and not pumpkin pie filling. Pumpkin gives the bread plenty of moisture. You can also use homemade pumpkin puree but be sure and blot away some of the moisture with a paper towel before using it.
3. Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can make your own pumpkin pie spice by mixing cinnamon, ginger, cloves, allspice and nutmeg. Follow this recipe for exact ratios. 
4. Chocolate Chips: Not required but extra delicious! Feel free to add them in, leave them out, or substitute for your favorite addition. 

Tools

• 2 Bread Pans: This recipe makes two loaves. Enjoy both or give one away!

How to Make This Recipe

Step One: Mix the Wet Ingredients

Preheat the oven to 350 degrees Fahrenheit. 

Grease and flour 2 bread pans and line them both with parchment paper. Set aside. 

Beat 4 eggs in a large bowl. Then add the sugar, vegetable oil, water, and pumpkin. Beat again until fully combined. 

Step Two: Prepare the Dry Ingredients

In a separate bowl, combine baking powder, salt, baking soda, pumpkin pie spice, nutmeg, cinnamon and all-purpose flour. Whisk to combine the flour mixture. 

Step Three: Mix and Bake

Dump the dry ingredients into the wet ingredients and beat them together in a large bowl. Carefully mix in the chocolate chips at this point if desired. 

Divide the batter evenly and pour the batter between the two bread pans. Place both pans in the oven and bake for approximately one hour, until a toothpick inserted in the center comes out clean. 

Wait 10 minutes to remove the pumpkin bread from the pan and transfer to a wire rack. Enjoy! 

Expert Tips

• My recipe calls for water, but I’ve seen some recipes call for milk, almond milk or even orange juice. I like the water best but feel free to play around with different options.
• The chocolate chips are completely optional. The bread tastes just as delicious without the chocolate. You could also try it with nuts, white chocolate chips or cranberries.
• This bread is even better on day two when it has had time to settle and the flavors really deepen. 
• You could use butter instead of oil in this recipe but your bread will not turn out as moist.
• This batter can also be used for pumpkin muffins or mini loaves. Simply pour the batter into a muffin tin or small loaf pan and cook for about 20 minutes. A sweet mini pumpkin loaf makes a great gift for neighbors and friends!

Storage

This recipe is great for making ahead. The bread becomes even more moist and flavorful on the second day, so it is a great recipe to make and serve the next day. It also freezes very well for up to three months.

To store pumpkin bread, wrap it in plastic wrap or cut it into slices and put it in an airtight container. Store it at room temperature or freeze it.

Why is My Pumpkin Bread Dry?

There are several reasons your bread may have turned out a bit drier than you would like. One may be that you used too much flour. It’s important to measure flour carefully for this recipe. 

Your batter should be the consistency of thick, fluffy pancake mix, which is a wet batter, not solid like sandwich bread dough. This batter is very similar to banana bread. 

Another reason your bread may be dry could be that your bread was over-baked. It’s always a challenge with bread to make sure it is cooked long enough but not too long. 

When 60 minutes have passed, test the center of the bread with a toothpick to check for doneness. You may get a few moist crumbles but it should be mostly clean. Different pans, like glass versus metal, may change the cooking time. 

If your bread looks done on top but is still gooey in the middle, try covering it with aluminum foil and returning it to the oven to bake for an additional five minutes.

One final reason your bread may be dry is if you made any substitutions to the recipe. Butter is a common substitute for oil but it doesn’t work as well in this recipe. Stick with oil for a nice, moist bread next time.

All About Pumpkin Puree

What is the Difference Between Canned Pumpkin and Pumpkin Puree?

Canned pumpkin and pumpkin puree are the same thing and the terms are often used interchangeably. You may also see 100% pumpkin or pure pumpkin on the can. All of these cans contain pureed pumpkin with no other spices or additives.

Pumpkin pie filling has additional ingredients and spices which makes making a pie very easy but is not a good fit for this recipe.

Does Canned or Fresh Pumpkin Taste Better?

You can absolutely use fresh pumpkin and make your own pumpkin puree for this recipe. You may notice a slight difference in the overall dish. 

In my experience, fresh pumpkin puree has a slightly milder flavor which may be preferable to you. The canning process may concentrate the delicious pumpkin flavor just a tiny bit.

Feel free to try the recipe with both and see which you like better!

What Kind of Pumpkins Make Pumpkin Puree?

Jack o’ Lanterns and large pumpkins are not the best for making fresh pumpkin puree. You want to use small baking pumpkins to get the best flavor and consistency.

Smaller pumpkins will have a stronger flavor and will be sweeter and less stringy as well. Look for pumpkins labeled “Pie Pumpkins” in the grocery store. If you are making pumpkin puree for the first time, be sure and remove any excess liquid before using it in a recipe like this one. 

FAQS

Did you enjoy this Pumpkin Bread Recipe? If so, make sure to check out these other recipes I picked out just for you: 

• Strawberry Bread 
• Blueberry Bread 
• Pumpkin Cake with Cream Cheese Frosting
• Pillsbury Halloween Cookies