Easy-to-make Pumpkin Bread – it’s soft and moist with the perfect balance of fall spices.
This simple pumpkin bread recipe is one I turn to again and again. It’s so easy to make, turns out amazing every time, and is excellent for gifting.
It’s my favorite quick bread recipe to kick off the fall season and an old family favorite that your family will love, too.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
My favorite recipes are those handed down from family, and this easy pumpkin bread recipe is at the top. Every fall, I pull out the stained recipe card written in my grandmother’s hand and make several batches throughout the season. It’s not my only pumpkin bread recipe, but it tugs at my heartstrings the most.
The recipe is from my grandparents, Grandma and Grandpa Gillian. I grew up watching my mom make batches of it once the calendar turned to October.
She’d make loaves for everyone and ensured we had a few stashed away, too. One of my favorite memories is of us driving around to drop off loaves to people working during the holidays.
Now I make this bread with my kids, and they say it’s a fall and winter must. They rank this recipe higher than the pumpkin bread at Great Harvest, so I would say it is a rave review.
I am biased, but I don’t think you can get much better than this recipe. I look forward to the first slice every year.
Recipe Highlights
Recipe Instructions
Whisk the flour, baking soda, salt, and spices in a mixing bowl. Mix the eggs, water, pumpkin puree, sugar, and oil in a separate large bowl.
Add the dry and wet ingredients and mix until the batter comes together.
Divide the batter among the prepared loaf pans and bake the loaves for 45 minutes to one hour at 350°F.
The baking time will vary based on the size of your loaves, so check them early. Once a toothpick or cake tester comes out clean, they’re done. Cool them on a wire rack.
Mix-In Ideas
Tips To Pumpkin Bread
Don’t overmix the batter. Mixing the flour mixture and pumpkin mixture separately makes it easy to thoroughly mix both before adding them together. Once you do add the dry to the wet ingredients, you will only need to stir until the flour is absorbed. Overmixing can make the bread chewy and dense, so use a light hand.
Cool the loaves to room temperature before wrapping and storing them.
If you want to store them at room temperature, wrap the cooled loaves with plastic wrap. They will keep for two to three days. I think this pumpkin bread tastes even better the day after it’s made, it allows time for all of the flavors to develop.
If you would like to freeze them, wrap them in plastic first and then with aluminum foil. Just to be safe, I place them in a freezer bag, too. They will keep in the freezer for up to two months or even longer as long as they are stored properly.
There’s no reason you can make muffins with this recipe. Just be aware that they will need less time to bake.
More Quick Bread Recipes
Pin to pinterest.
Simple Pumpkin Bread Recipe
Ingredients
- 3 1/2 cups flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, nutmeg, cloves
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin puree
- 3 cups sugar
- 1 cup oil
- Optional: 1 cup grapenuts (my mom always added these, I don’t)
Instructions
- Preheat oven to 350; grease 3 bread loaf pans or 2 larger loaf pans.
- Mix all dry ingredients together and set aside. Add remaining ingredients and mix together until well combined.
- Mix in the flour mixture. When well combined pour into 2- 3 bread pans and bake at 350 for 45 minutes to 1 hour. Time may vary depending on oven; insert a toothpick to make sure bread is done.
Notes
Oh my goodness….Bonnie Gillan made this for me and it is mind blowing!! Definitely a must-have!!
Can’t wait to try this one!!
Can I use 3 tsp of pumpkin spice instead of the 1 tsp of cinnamon, nutmeg and cloves? Also can I use milk instead of water? Thanks!
I’m sure the pumpkin pie spice will taste just as good! We have not tried it, but milk should work in place of water. Let us know how it comes out if you do make it this way!
That couldn’t be more perfect for the fall! When fall comes, I love anything with pumpkin. I can just see snacking on a big slice of this just covered in butter.
This Pumpkin Bread looks incredibly delicious!
What a great recipe! I have to put this Pumpkin Bread Recipe on my menu!
This is my go-to bread recipe. Perfect for eating and gifting.
SO gooood! Highly recommended!
Very simple and yummy!
Used 3 tsp of pumpkin pie spice and added 1 tsp of pure vanilla extract. Also added some walnut pieces after toasting them!
Did not have a bread pan so I poured the entire recipe in a 13×9 cake pan. Baked at 350° for 50 mins. It did not overflow ans the edges were crispy, which certain kiddos absolutely loved!!!
Nice and dense but not too sweet. Household of 6 devoured it!
This is the best Pumpkin Bread that I have ever had. It is definitely the only one I will ever use. I have tried a lot of different recipe on the internet and got to say this is the only one the I love. Thank you very much for posting the recipe
This looks amazing!!! Can’t wait to try it.
Oh dear have all ingredients except sugar. I have brown sugar will that be ok? Thx
I have not tried that, so not sure how it will turn out. Sorry! But when I searched Google it said, “In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So if your recipe calls for one cup white sugar, swap one cup brown sugar. The sweetness level will be exactly the same, but the brown sugar may change the texture of your baked goods.”
Hope this helps.
Will this work in a bread machine also, or not rise properly?
No it won’t, but a hand mixer will be just fine.
I have never tried that, and I am not sure that quick bread is meant for the bread machine. Plus the recipe makes more than one loaf. Sorry!
Sandra, this is another terrific bread recipe. I did not have cloves in the house but made it anyway. Yummy. You have big fan here.