Easy Pumpkin Bread
This easy recipe (seriously – it only takes 10 minutes to prep!) becomes a go-to as soon as fall rolls around. Made with canned pumpkin, this quick bread is moist, with the perfect amount of sweetness.
This quick pumpkin bread recipe officially means fall has begun!
I have grown my list of pumpkin recipes over the years (Pumpkin Pie Bars, Pumpkin Cheesecake, Pumpkin Cupcakes, Pumpkin and Cream Cheese Muffins with Pecan Streusel, and of course Pumpkin Pie), but this one is super fast and so versatile, which makes it is a must-have for fall recipe lovers!
How to make pumpkin bread
(The full recipe is listed below, but here is a preview of how quick this bread really is!)
After you pre-heat the oven to 350, mix dry ingredients together in a bowl, and set aside.
In a separate bowl whisk wet ingredients until smooth, and slowly stir in the dry ingredients.
Finally, fold in nuts. (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!)
Once your batter is ready (10 minutes prep) split batter between two pans and bake for 60-80 minutes. Cool on drying rack and try it warm!
My tips for making pumpkin bread
Pumpkin bread pitfalls
People often struggle with their loaves sinking, or drying out. Both issues come down to timing in the oven.
The drooping in our quick breads comes when we don’t bake all the way through to the center. Depending on the size of your loaf pans, you may need to keep them in the oven closer to 1 hour 30 minutes.
Top browning too quickly? Tent it with foil to avoid the overbaked, dry pumpkin bread we all fear!
Freezing and eating ideas
Since this recipe yields two loaves, you can put one in the freezer and eat the other fresh! Just like most rich pound cakes and breads, this is somehow more delicious after being tightly wrapped in plastic wrap and left to settle overnight. Kept at room temperature, this bread keeps for up to 1 week, and is perfect for breakfast or a midnight snack.
Wrapped up (and packed in foil) in the freezer, a loaf will be good for up to three months. If you are looking for smaller portions (great for gifts!) you can easily use this batter in mini loaf pans or muffin tins, baking for about 30 minutes.
Substitutions and add-ins
The simplicity of this recipe means it’s versatile and easy to work with!
Brown sugar is a warm substitution for granulated if you have it, and zucchini can be used in place of pumpkin during the summer months.
If you need a nut-free pumpkin bread, cranberries or chocolate chips can be used to provide some extra oomf, while oats or pumpkin seeds are perfect sprinkled on top.
One of the keys, however, is making sure you use canned pumpkin puree rather than pie filling to get this slightly sweet and very clean pumpkin flavor.
Ready for more fall baking?
- Pumpkin Scones with Spiced Glaze
- Gingerbread Pound Cake
- Pumpkin Whoopie Pies with Maple Cream Cheese Filling
- 19 Warm & Cozy Pumpkin Recipes
I would absolutely love it if you made this pumpkin bread sometime soon; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
Easy Pumpkin Bread
Ingredients
- 3⅓ cups (400 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- 2 teaspoons baking soda
- 1½ teaspoons (1.5 teaspoons) salt
- 1 teaspoon ground nutmeg
- 1 cup (198 g) vegetable oil
- 2⅔ cups (529 g) granulated sugar
- 4 eggs
- 15 ounces (425 g) canned pumpkin
- ⅔ cup (160 ml) water
- 1 teaspoon (1 teaspoons) vanilla extract
- 1 cup (114 g) chopped pecans or walnuts, (optional)
Instructions
- Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
- 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.
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Excellent recipe. I had a similar recipe a patient had given me, I spilled stuff on it and ruined it.
This recipe was quite worthy of all the very positive reviews! Excellent flavor, texture and appearance. I used the suggested 2 tsp. pumpkin spice and utilized coconut oil for the oil requirement. Outstanding!!!
Thank you so much for this recipe. I have made tons of it for presents and have an addicted list of followers with this requested as the holidays approach. I have enjoyed many of your recipes. Wishing you a wonderful holiday season and look forward to what comes next.
Very moist bread but no flavor! If I made this again I would add more pumpkin spices like cinnamon, cloves, etc. I thought while making this bread that it seemed strange that there was only nutmeg for spice.
The texture is very nice just needs more flavor
This recipe is perfect, using all the ingredients I wanted to use, which is brown sugar and white sugar, pumpkin spice,2 eggs (not more), nuts, though I didn’t use them, I sprinkled pumpkin seeds on top, and baking soda. My pan was a tad small, but it came up nice and high and rounded and the texture and flavor was perfect! I highly recommend and will definitely make it again.
I made this for the first time 3 weeks ago using the exact recipe. It was soooo good. Just made it again today, This time I substituted white sugar for brown, and added 2 tsp all spice. Even more yummy.
Thank You for this wonderful recipe Michelle. Definitely a keeper.
I like to try new recipes. I made the easy pumpkin bread. It was delicious, light, great flavor altho I think a little more of some spice (?) and enjoyed by family and friends and all agreed it is a “keeper” recipe. I used 2 C granulated sugar and 2/3 C light brown sugar. I had to use Libby’s pumpkin pie instead of purée as purée not available in local stores. I also used 6 aluminum mini loaf pans coated lightly with crisco shortening. Baked for 35 minutes. Do you have suggestions if one wants to add chocolate chips for this recipe? Wonderful to have you back with us and your most helpful hints and delicious recipes. Blessings to you and family.
Loved this recipe and your hints, I used the aluminum tent and it worked great! Very happy to see you back.
Praying for you and your family and things are better for everyone.
A perfect fall bake! I was a little nervous because the instructions say to mix the dry ingredients gently with the wet ingredients, and the resulting batter seemed a bit lumpy as opposed to smooth — but the end result turned out perfect and tender.
I replaced the 1 teaspoon of nutmeg with 2 teaspoons of pumpkin pie spice, and the result was warm and flavorful. My loaves had a nice height, and were done in 70 minutes. I took them out of the pans immediately to cool and didn’t have any problem with them breaking, but I used non-stick loaf pans and used a Pam baking spray on the insides before pouring in the batter.
Followed the recipe as given…moist but lacking in spice variety for me. Although I love nutmeg, I’ll have to try baking this again but adding cloves and cinnamon.
I made this pumpkin bread this week and it was superb! I made it exactly to your recipe specifications with the addition of 1 tsp cinnamon. I used pecans instead of walnuts. It was great on day one but you are so right about the flavor and moistness on day 2! This is a keeper. It’s already on a recipe card and in my card box. Grazie!
I have made this pumpkin bread about 20 times in the past couple years. My kids love it! Everyone loves it wherever I bring it. Only change I make is that I add 1 and 1/2 teaspoons nutmeg, 2 teaspoons cinnamon and 1/4 teaspoon cloves. Going to stick with this recipe it’s the best!
The texture is fabulous – still moist and delicious after 3 days. I took a tip from other commenters and used a tablespoon of mixed cinnamon, ginger and cloves for the spice. My family and my sister’s family all agreed this is a keeper, except that we would bump up the cinnamon another teaspoon or so.
Made this yesterday, but swapped the nuts for chocolate chips and added a teaspoon of cinnamon. Everyone who’s tried a piece LOVES IT!!!
This looks so good and perfect. Fall is “fall” to me completely once the pumpkin arrives (my most favorite season).
I like that this recipe calls for oil instead of butter. Dont get me wrong…butter is delish. Lately I’ve been using olive oil or olive oil blend in cakes and quick breads and it seems to work pretty well. Somehow it just feels better when I’m adding olive oil rather than other kinds of traditional oils. Cant wait to make😊
If I wanted to make one regular size loaf and use the remaining batter for mini loves do you have any idea how many mini loaves this would make? Or even how full to fill the mini loaf pans would help.
I’ve made this many many times now, and we all love it! It is so good. I also add cinnamon along with the nutmeg.
Can you put this into muffin pans instead?
Yes, I think that would work!
Can you substitute the vegetable oil for butter? If so, how much?
Hi Kerry, I wouldn’t recommend it, as it would affect the texture of the bread.
Thanks for sharing your thoughts about nutmeg (ground).
Regards
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.
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!
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?
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.
Thank you Michelle. That was my question as well. Muffins will travel.
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!!
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!
Any ideas if this could be halved and cooked in just one 9×5 pan?
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.
How long would I have to bake the pumpkin for?
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.
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?
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.
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!
Awesome recipe. Thank you so much, even my husband likes this!!