Simple Pumpkin Bread Recipe

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 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.  

Ingredients

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon, nutmeg, cloves
• Eggs
• Water
• Pumpkin puree
• Sugar
• Vegetable oil or canola oil

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.

Tips for the Best 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.

Serving Tips

Of course, a simple slice of homemade pumpkin bread with a pat of butter is amazing, but there are a few other ways I serve it, too…

• Warm the bread or toast it and add a smear of butter along with a drizzle of honey or maple syrup.
• Toast it, sprinkle some cinnamon sugar over the top, and pop the slice under the broiler just long enough to caramelize the topping. 
• It’s not just for breakfast – this makes a wonderful dessert when you serve warm slices topped with vanilla ice cream, a sprinkle of pumpkin pie spice, a few chopped nuts, and a drizzle of caramel sauce.

So, from my heart to yours – happy fall baking! Be sure to give this one a try – it’s just the best pumpkin bread recipe. Enjoy! XOXO San 

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