Pumpkin Bread

Yesterday morning in Pittsburgh felt way more like late October than mid-September – it was chilly, drizzling and grey. And last night brought our first frost warning of the year, yikes! I love this kind of weather, but the quick turn took me by surprise. While thinking about some new recipes, I immediately decided that the weather called for pumpkin and all of the warm spiciness that is associated with it. While I have a handful of pumpkin recipes on the site (Pumpkin Pie Bars, Pumpkin Cheesecake, Pumpkin Whoopie Pies, Pumpkin Cupcakes, Pumpkin and Cream Cheese Muffins with Pecan Streusel – my favorite!, Pumpkin Scones, and of course Pumpkin Pie), I feel like it’s merely the tip of the iceberg in terms of possibilities when it comes to baking with pumpkin. One of my goals this fall is to bring you more amazing pumpkin recipes, starting with this super easy quick bread.

It had to be fate (or a great social media presence, take your pick) that after I had decided to bake something with pumpkin, I signed into Facebook and near the top of my news feed saw that King Arthur Flour had posted a recipe for their easy pumpkin bread. Obviously, it was meant to be. Pumpkin, check. Easy, check. Quick, check. It sounded like the perfect way to trudge through a drowsy kind of day. The batter took 10 minutes, tops, to prepare, and then into the oven they went. They have a fairly long baking time (an hour to an hour and 20 minutes), but that’s the perfect amount of time to catch up on some reading or the DVR under a cozy blanket.

The nuts in the recipe are optional, but I highly recommend them. Just like pumpkin is amped up by spices such as cinnamon and nutmeg, the same is true when it comes to throwing nuts into pumpkin recipes (especially pecans or walnuts) – I feel like it gives the recipe that extra oomph. This bread is amazingly moist and has a slightly sweet, clean pumpkin flavor.

I already have a few more pumpkin recipes lined up, but if there are any specific ones you’d like to see, please share them below. We have a lot of cold weather months ahead of us, so there’s plenty of time to get the baking in!

One year ago: Dutch Apple Pie
Two years ago: Polenta Pizza
Three years ago: Chocolate Biscotti
Four years ago: Beef Mushroom Barley Soup

Pumpkin Bread

Yield: Two 8½x4½-inch loaves

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients:

3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar
4 eggs
2 cups (15 ounces) canned pumpkin
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.

2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.

3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.

4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.

5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.

(Recipe adapted from King Arthur Flour)

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83 Responses to “Pumpkin Bread”

  1. Eliza Man on September 16, 2011 at 3:56 am

    This is an extremely interesting recipe, but I cannot imagine what it will be tasting like! I must try it!

    Reply

  2. Kathryn on September 16, 2011 at 4:14 am

    I really need to get into baking with pumpkin – this bread looks wonderful!

    Reply

  3. Maggie @ A Bitchin' Kitchen on September 16, 2011 at 4:38 am

    As long as you’re taking suggestions, I’ve been looking for a good recipe for pumpkin fudge – especially one that doesn’t require a candy thermometer!

    I made pumpkin bread this week as well!

    Reply

  4. Brittany @ Itty Bits of Balance on September 16, 2011 at 5:53 am

    YES! Such an easy recipe :D I can’t wait to try

    Reply

  5. Lauren at Keep It Sweet on September 16, 2011 at 6:05 am

    Pumpkin bread is one of my favorite things! I skip the nuts but can see how some people would be fans.

    Reply

  6. Santiago Cardona on September 16, 2011 at 7:16 am

    Pumpkin Latte would be an awesome post.

    Reply

  7. Christina @ This Woman Cooks! on September 16, 2011 at 7:47 am

    Oh yes, bring on the pumpkin recipes!

    Reply

  8. Katrina on September 16, 2011 at 7:52 am

    Mmm one of my favorite treats!

    Reply

  9. DrRandy on September 16, 2011 at 7:57 am

    How well will this freeze? We couldn’t eat two loaves before one got moldy at room temp.

    Reply

    • Michelle on September 18th, 2011 at 3:23 pm

      It will freeze extremely well – wrap it well in plastic wrap, then in foil, and pop it in a freezer bag. I’d say it will be good for 2 to 3 months like that.

      Reply

  10. Melanie on September 16, 2011 at 8:06 am

    I love everything pumpkin! this looks so yummy!

    Michelle, I also wanted to let you know that your blog has been picked on KDKA website for the Most Valueable Blogger Awards 2011 under the lifestyle tab. Congrats! http://pittsburgh.blogger.cbslocal.com/most-valuable-blogger/vote/misc/

    Reply

    • Michelle on September 18th, 2011 at 3:23 pm

      Thanks so much Melanie!

      Reply

  11. Kita on September 16, 2011 at 8:14 am

    I’m totally digging this crisp morning – and yesterdays too! I love this kind of weather – and a little slice of pumpkin bread would go a long way right now too!

    Reply

  12. Caitlin @ Cake with Love on September 16, 2011 at 8:15 am

    I am so in love with pumpkin, and I can understand my husband when he says that he can’t stand it!!! But that means that i can bake this bread and have it all to myself!

    Reply

  13. Liz @ Microwave Goddess on September 16, 2011 at 9:12 am

    I saw this on KAF too and I just love pumpkin!

    Reply

  14. Ally on September 16, 2011 at 9:21 am

    I’m so happy to see this! The pumpkin loaf at Starbucks is my favorite – now I’m excited to make it myself!
    xo
    http://allykayler.blogspot.com/

    Reply

  15. Erin on September 16, 2011 at 10:25 am

    I feel like I am missing out not having this pumpkin bread!

    Reply

  16. Jen of My Tiny Oven on September 16, 2011 at 11:17 am

    In a matter of days we have all gone from thinking about sun and sand and mojitos, to pumpkin, spice and sweaters! I love it! What a cozy time of year. This bread looks great, gonna try it for sure!

    Reply

  17. CouponClippingCook on September 16, 2011 at 11:42 am

    This is a great use for the cans of pumpkin that I buy when they are at a great price….then have to figure out what to do with them. Love that the ingredients are right out of the pantry too.

    Reply

  18. Barbara on September 16, 2011 at 11:55 am

    I love the pumpkins but its just not fair. For us localvore’s pumpkins are a few weeks off yet. I guess I’ll just have to bookmark them.

    Reply

  19. Dede on September 16, 2011 at 12:14 pm

    This looks fabulous! I made your peanutbutter cookies last night and let me just say that they were the best peanut butter cookies I have ever had! Brought them to work today and they were gone in a blink! Thank you so much. I love your website.

    Reply

  20. Jen on September 16, 2011 at 12:53 pm

    Love your website, but the pop-under advertisements get really old. Then today I got a pop-under, which then opened your blog 3 more times. Very annoying!

    Reply

  21. Kaitlin on September 16, 2011 at 12:55 pm

    Pumpkin is my absolute favorite ingredient. This bread looks fantastic!

    Reply

  22. Mrs. Jen B on September 16, 2011 at 1:45 pm

    Love this! And I love the fall feeling in the air. Pumpkin just screams fall to me!

    Reply

  23. Sarah K. @ The Pajama Chef on September 16, 2011 at 2:06 pm

    yum!

    Reply

  24. Donna D. on September 16, 2011 at 2:21 pm

    I made the Pumpkin and Cream Cheese Muffins with Pecan Streusel this week and they are awesome!! Everyone loved them, thanks so much for the recipe! I have leftover pumpkin as I used a big can so hmmm…think I’ll have to try this bread, maybe I’ll put a Walnut Streusel on top, yum!

    Reply

  25. spiceblogger on September 16, 2011 at 3:29 pm

    I just made pumpkin bread last week during our first break from 100 degree heat. (yikes!) I LOVE it and froze lots for easy breakfast solutions.
    Yours looks yummy! :)

    Reply

  26. Lisa on September 16, 2011 at 4:09 pm

    Hey Michelle,

    I usually make this one on Allrecipes.com and love it: http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/detail.aspx . It’s pretty close to the King Flour recipe but has more spices (cinnamon, cloves and ginger). It doesn’t call for nuts and usually I don’t put them in since a lot of people don’t like them but I think you’ve inspired me to add pecans next time. I make this every fall into mini loaves and give them away to friends and my son’s teachers (close to the holidays) and it always gets rave reviews. Can’t beat an oil-based bread/cake recipe for moistness! Will have to try your pumpkin cream cheese muffins!

    Reply

  27. Paula on September 16, 2011 at 4:42 pm

    Such a beautiful looking bread. This could replace my favourite spice-filled zucchini bread as a go-to Fall loaf.

    Reply

  28. Saira on September 16, 2011 at 5:05 pm

    It looks amazing … I think i can whip this recipe up for my Halloween treat table thanks :-)

    Reply

  29. Colleenie on September 16, 2011 at 6:37 pm

    I just LOVE anything Pumpkin…pumpkin bread, pumpkin roll, pumpkin beer. It’s all good!!! My favorite pumpkin food is Pumpkin rice pudding that I get every year at the Bloomsburg Fair in Bloomsburg, PA. Sadly, the fair had to be cancelled this year due to the floods. Any suggestions on how I can make pumpkin rice pudding at home?

    Reply

    • Michelle on September 18th, 2011 at 3:26 pm

      Hi Colleenie, Unfortunately no suggestions for pumpkin rice pudding, I still haven’t made rice pudding myself! It’s something I’d like to do this fall though, so I will keep a pumpkin version in mind!

      Reply

  30. Jennifer@Peanut Butter and Peppers on September 16, 2011 at 6:54 pm

    This looks so good! The weather is starting to heat up here, so when it cools again, I am so making this recipe! It looks delish!!!

    Reply

  31. Courtney on September 16, 2011 at 9:04 pm

    Just stumbled upon your site, also just finished making pumpkin bread, crazy coincidence. My recipe was similar except it used about a cup of semi-sweet chocolate chips!

    Reply

  32. Tracy on September 16, 2011 at 9:13 pm

    The bread looks lovely! I am soooo excited for more pumpkin recipes. I’m already getting on my pumpkin kick this year!

    Reply

  33. Cookin' Canuck on September 16, 2011 at 10:57 pm

    This fall weather definitely does call for pumpkin. This bread makes me want to wrap myself in a blanket, with a mug of hot apple cider in my hands.

    Reply

  34. Ann on September 17, 2011 at 10:26 am

    This looks delicious! I’m a huge fan of pumpkin bread but allergic to cinnamon (dang it). So I’m THRILLED that this one doesn’t have it in the ingredients you listed! Yay!

    Reply

  35. The Doll Baker on September 17, 2011 at 9:32 pm

    Perfect recipe for this Fall weather we are having. I had a hard time finding canned pumpkin- I went to 3 three different grocery stores. When I did finally find the pumpkin, I bought 10 cans!

    Reply

  36. Karen on September 18, 2011 at 4:24 am

    It sure is Fall already with all the pumpkin recipes I see all over the net. This pretty little darling right over here is very exceptional. Just look at the gorgeous pictures, you can almost take a bite from it!

    Reply

  37. Heidi on September 18, 2011 at 9:13 am

    I have been baking with pumpkin this past week, too. I made your pumpkin and cream cheese muffins… so good. I would love to see a really good pumpkin soup recipe.

    Reply

  38. Pam on September 18, 2011 at 11:01 am

    What a wonderful way to enter into the fall. It sounds wonderful and pretty straightforward. I might want to add chocolate chips to it, much as many of the zucchini bread recipes do.

    Reply

  39. HooplaGallery.com on September 18, 2011 at 1:45 pm

    Making banana bread this week, but you’ve inspired me to do pumpkin next. Thanks for the great recipe.

    Reply

  40. Paula Jo @ Home and Garden Decor on September 18, 2011 at 1:59 pm

    Pumpkin Bread is one of my favorites, and I try to make it for friends for the holidays. Fall and pumpkins go hand in hand, and I love them both.

    Reply

  41. Mackenzie@The Caramel Cookie on September 18, 2011 at 2:37 pm

    Pumpkin bread is one of my fall favories–yum!

    Reply

  42. Katie @ BloomEveryday on September 18, 2011 at 6:37 pm

    Fall is here and I cannot wait to make anything and everything pumpkin! This looks delicious and I am filing it away to try it.

    Thanks for sharing!

    Reply

  43. amy on September 19, 2011 at 9:47 pm

    I sooo very much want to make this bread, but my son has a mild allergy to eggs. He does fine w/ breads with one or two eggs in them but I’m nervous about four. Do you have any ideas to sub two eggs w/ something else? Can I up the amount of pumpkin? Any thoughts?

    Reply

    • Michelle on September 22nd, 2011 at 10:28 pm

      Hi Amy, I have not tried any substitutions with this bread so I couldn’t say for sure. Keep in mind, though, that this is 4 eggs for two loaves of bread. So one loaf only has tho eggs.

      Reply

  44. sherri lynn @ life of a wife on September 20, 2011 at 1:07 pm

    We love pumpkin bread! I just tried a new version with apples in it and we LOVED it! Here’s the recipe: http://sherrilynnpuz.blogspot.com/2011/09/pumpkin-apple-bread.html

    Reply

  45. Liz on September 20, 2011 at 7:31 pm

    Mmmmm…it’s starting to feel like autumn…and pumpkin bread will be baking in my kitchen. Yours looks fabulous~

    Reply

  46. Amy on September 20, 2011 at 7:49 pm

    It is fall indeed! Your pictures have me craving some pumpkin bread!

    Reply

  47. Jennifer @ Raisin Questions on September 20, 2011 at 10:02 pm

    Thanks for the tip about leaving at room temperature overnight! I bet that WOULD help with flavor and moistness. I’m also definitely going to try your pumpkin-cream cheese muffins!

    Reply

  48. Jane Pilanski on September 25, 2011 at 9:26 am

    I made this last week, substituted the nuts for chocolate, added a strudel topping and a glaze. Yummy!

    http://peanutbutterjane.blogspot.com/2011/09/pumpkin-chip-bread-with-strudel-topping.html

    Reply

  49. RisaG on September 26, 2011 at 7:25 pm

    Boy does that bread look good. I want a whole loaf for breakfast tomorrow. Thanks for the recipe. Can’t wait to try it.

    Reply

  50. Jim Baker on September 26, 2011 at 8:50 pm

    Hmm, I’ve always wondered why my pumpkin bread doesn’t turn out nice. Maybe it is because of the temperature of the oven. Would try out your recipe though and see if it works better.

    Reply

  51. Adia on October 3, 2011 at 3:38 pm

    Whole Foods has a delicious pumpkin muffin with pepitas on top and I’ve been searching for a pumpkin muffin recipe that isn’t too sweet or too complicated. Anything like that would be greatly appreciated!

    Reply

  52. Priyanka on October 4, 2011 at 2:57 am

    hey.. wanted to check if I’m substituting fresh pumpkin, do I use the same amount ? Don’t find canned ones too easily here in India, but got fresh ones by the dozen :)

    Reply

    • Michelle on October 10th, 2011 at 4:28 pm

      Yes, you could use the same amount. Just be sure to squeeze out any extra moisture of the fresh pumpkin; not doing so could cause the recipe to be runny.

      Reply

      • Priyanka on October 11th, 2011 at 3:20 am

        Great! Can’t wait to try this one.

        Reply

  53. Willa@ArmstrongFamilyFare on October 4, 2011 at 2:50 pm

    I’m going to be trying this recipe tomorrow. The recipe I’ve made in the past is not quite the consistency I’m looking for in a pumpkin bread. I’m excited to eat a slice with the fresh pumpkin butter we just made!!

    Reply

  54. Megan on October 11, 2011 at 8:11 pm

    Hi! I’m comparing pumpkin bread recipes, and I notice that you don’t use cinnamon and/or cloves in addition to nutmeg. Is there any particular reason? I love cinnamon so I’m inclined to add a little in… Also, why the 2/3 cup of water? I haven’t seen that in other recipes.

    Thanks! Love your site!

    Reply

    • Michelle on October 12th, 2011 at 8:15 pm

      Hi Megan, No cinnamon just because it allows for a really clean pumpkin flavor, but you could definitely add some if you’d like! The water is to keep the batter thin and moist. My very favorite chocolate cake recipe also includes water – makes a world of difference!

      Reply

  55. Brianna on October 15, 2011 at 12:10 pm

    I made this pumpkin bread recipe and it turned out great! The loaves baked up tall and were very moist. The recipe works just as well if you do half oil and half applesauce. Thanks Michelle.

    Reply

  56. Gayla on October 21, 2011 at 8:50 pm

    I did the recipe, I’m not sure if I did something wrong. But my loaves came out bland. Maybe it’s because I didn’t put the cinnamon, because my zucchini bread pretty much is the same ingredients but w. cinn. I also added too much batter to the pans, which caused over spillage as the bread rose.

    thanks for the recipe..

    Reply

  57. stephanie on October 22, 2011 at 8:07 pm

    i just made this and it came out AMAZINGLY. i modified the recipe slightly because of my ingredients:
    - used fresh pumpkin puree that i didn’t drain so i omitted the water in the recipe
    - added in some powdered cinnamon, cloves, and ginger along with the nutmeg

    it baked up perfectly in 60min.

    thanks for the recipe! :)

    Reply

  58. marilyn on October 24, 2011 at 11:27 pm

    so delicious! just a few changes for me:
    -2x nutmeg
    -add atleast 1 teaspoon cinnamon
    -add an extra 1/3 cup flour

    about 75 minutes and it is baked perfectly :) thank you BEB

    Reply

  59. valerie on November 5, 2011 at 3:55 pm

    I tried your bread! It tastes really good… I just loved it! Me and all my familly hehe Mine isn’t as nice as yours, it broke as I tried to remove it from the pan… I don’t really know what went wrong, it might be the homemade pumpkin puree, or it could be my baking soda… no idea why it went wrong…

    Reply

  60. Tracey on November 12, 2011 at 3:28 am

    Love your site, I’m new here! Tonight I made this Pumpkin Bread recipe but I’m going to wait until tomorrow to try it since everyone says it’s better the next day! It was very easy to make, smelled soo good baking, but my problem is getting the darn loaf out of the pan. I kind of remember now why I don’t bake much :). I was able to get the sides free of the pan with a metal spatula but the bottom was horribly stuck so when I turned it over (after it cooled down), half of it was still stuck in the pan. No big deal if it’s just for the family but I was hoping to make some up for gifts for the neighbors and such. Any suggestions? A little oil didn’t work for me! Maybe I need new loaf pans! Any recommendations? Thanks and again, love your site! Tracey~

    Reply

    • Michelle on November 12th, 2011 at 10:51 pm

      Hi Tracey, If you had trouble I would recommend greasing the pan with shortening, and then flouring it. That should do the trick. Or you could line the bottom with parchment paper, and then grease and flour it as well.

      Reply

  61. Emily Black on November 13, 2011 at 5:46 pm

    Awesome recipe. Thank you so much, even my husband likes this!!

    Reply

  62. Megan on January 4, 2012 at 11:03 pm

    Thank you so much for this recipe. I made it for my sisters-in-law for Christmas. They are notoriously picky about their breads, especially pumpkin bread. They have informed me that this is the best bread they’ve ever had. And have asked me to make it as often as possible. Thank you!

    Reply

  63. Li-Anne on May 17, 2012 at 8:38 am

    How do you substitute to canned pumpkin for fresh? I don’t think we have canned pumpkin here in Aus…if we do, I’ve never seen it. Do we have to cook it and puree it or anything?

    Reply

    • Michelle on May 17th, 2012 at 3:17 pm

      Hi Li-Anne, Yes, you’ll have to cook it first, which you can do by slicing it in half, removing the seeds, and roasting it in the oven. Then scoop out the insides, mash it, then put it in a strainer over a bowl and let it drain for a couple of hours. I would then squeeze out any excess moisture, like you do with zucchini. Then you can use it like canned pumpkin.

      Reply

  64. Li-Anne on May 18, 2012 at 8:45 am

    How long would I have to bake the pumpkin for?

    Reply

    • Michelle on May 18th, 2012 at 11:09 am

      Hi Li-Anne, It would all depend on how large the pumpkin is, the oven temperature, etc. I’ve never done it, so I don’t have any hard and fast recommendations, but if you did some Googling you could probably find some guidelines.

      Reply

  65. Allie on September 12, 2012 at 8:52 pm

    Any ideas if this could be halved and cooked in just one 9×5 pan?

    Reply

    • Michelle on September 16th, 2012 at 2:26 pm

      Hi Allie, Although I’ve never done it, I think you’d be okay. Your bread won’t rise as high since you’re using a slightly larger pan.

      Reply

  66. Kellie on November 13, 2012 at 9:10 pm

    Ive got this in the oven now! I added raisins instead of nuts because that is how my neighborhood bakery made it when I was a child. I’m sure it will be great!

    Reply

  67. Christen on December 14, 2012 at 9:30 pm

    This is basically the best pumpkin bread recipe in the universe. I do a double batch when I make it (although I do swap ground wheat flour for all-purpose) and it still doesn’t last a week in my family. Even my picky brother and stepdad gobble it up. Thanks for sharing it!!

    Reply

  68. Christine on October 1, 2013 at 11:53 am

    Hi Michelle,
    If I were to use half whole wheat flour half all purpose, would you change anything else in the recipe? Also, how about converting this I muffins?

    Reply

    • Michelle on October 3rd, 2013 at 2:47 pm

      Hi Christine, I don’t think you’d need to make any other modifications. If you try to make muffins, you will need to reduce the baking time fairly significantly.

      Reply

  69. David on December 21, 2013 at 10:40 pm

    Having made these around 4 times now, I have to say this is my favorite pumpkin bread recipe! I do a tablespoon of cinnamon, a teaspoon of nutmeg, and on occasion lots of chocolate chips. It’s always a favorite. Thanks for the great recipe!

    Reply

  70. Emily Black on February 7, 2014 at 2:02 pm

    I have to tell you. I have used this recipe a lot. First of all than you for sharing….I get more compliments on this bread when I make it. I leave out the nuts since I am allergic. I recently moved and have people tell me that they miss my pumpkin bread. THank you so much, my family and friends love it.

    Reply

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