This homemade pumpkin bread is the perfect pumpkin bread recipe for fall. Use this easy quick bread recipe to make both pumpkin muffins and pumpkin bread!
Pumpkin Bread Recipe
Pumpkin pumpkin pumpkin!!! I love pumpkin! Nothing says fall to me like the smell of pumpkin coming from the warm oven. You are going to love this homemade pumpkin bread recipe! You can use this recipe to make fresh pumpkin bread or pumpkin bread muffins!
This easy pumpkin bread recipe is one that I find myself making over and over all fall long. There are also times I have to admit, that I make it randomly during the year as well.
It is always a great way to start your day is with a slice of pumpkin bread with a nice cold glass of milk or a cup of coffee. It is my favorite way to start a fall morning!
This moist pumpkin bread never lasts long in our house. As soon as the kids get a sniff of it baking in the oven, all bets are off. I then have a kitchen full of kids asking me how much longer until the best pumpkin bread is done. I end up fighting them off until it is cool enough to eat, although they try to bribe me to give it to them as soon as I pull this pumpkin bread recipe with canned pumpkin out of the oven.
Easy Quick Bread Recipes
- Banana Bread
- Apple Banana Bread
- Moist Zucchini Bread
- Moist Blueberry bread
- Pumpkin Banana Bread
- Pecan Maple Streusel Pumpkin Bread
- Pumpkin Apple Bread
Pumpkin muffins or pumpkin loaf?
This easy pumpkin bread recipe can be made in any shape from standard loafs to mini loaf to pumpkin muffins, you will just need to reduce the time I the oven the smaller size you make.
Fresh or Canned Puree
For this recipe you can use either fresh pureed pumpkin or canned pureed pumpkin.
How long will this bread stay fresh?
To maximize the life of pumpkin bread, wrap the bread with foil or plastic wrap, or place the bread in a plastic bag to prevent drying out. Store it on the counter or in the fridge.
How to store Pumpkin Bread
Properly stored, freshly baked pumpkin bread will last for 2-4 days at normal room temperature. You can extend the life a little bit longer if you store it in the fridge. If you are wanting to store the bread be sure to follow the how to freeze pumpkin bread directions below.
How to Freeze Pumpkin Bread
This easy Pumpkin bread recipe is a great recipe to double or triple and then freezer for a quick and easy breakfast or snack! A few seconds in the microwave and you will have a tasty fresh pumpkin muffin or bread!
This pumpkin bread recipe also freezes very well you just need to wrap it in a few layers of plastic wrap than a layer of aluminum foil. Then place the bread into a freezer bag and label with the date and place the bread in the freezer. This bread will keep in the freezer for 3-6 months.
Pumpkin Bread Ingredients
- Canola oil
- Canned pumpkin
- Baking soda
- Pumpkin pie spice
How to Make Pumpkin Bread
Preheat oven to 350ºF. Grease 2 loaf pans.
Using a mixer (Hand mixer with a mixing bowl or a stand mixer) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition.
Add pumpkin purée and water and mix until blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin spice.
Add to the wet mixture and mix only until just incorporated. Pour batter into prepared pans.
Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes the loaves are done when center springs back when touched.
If you are making muffins then start checking them at the 25 minute mark, the same with mini muffin pans.
Pumpkin Recipes for Fall
- Pumpkin Chocolate chip pancakes
- Pumpkin Muffins
- Homemade Pumpkin Pie
- Pumpkin Swirl Brownies
- Pumpkin Pasta Sauce
- Soft pumpkin cookies
- Pumpkin Gingersnap Cookies
- Pumpkin Pie French Toast
Pumpkin Bread Recipe
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 16 oz. canned pumpkin not pie filling
- 3/4 cup water
- 3 cup flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- Preheat oven to 350ºF. Grease loaf pans.
- Using a mixer beat sugar and oil together until blended. Add eggs one at a time mixing after each addition.
- Add pumpkin purée and water and mix until blended. Whisk together the flour, baking soda, salt, cinnamon, pumpkin spice.
- Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
- Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes the loaves are done when center springs back when touched.If you are making muffins then start checking them at the 25 minute mark, the same with mini muffin pans.
Comments & Reviews
Dad of Divas says
This looks delicious and it is definitely getting into the time of year when I love to make pumpkin recipes! Thanks for sharing!
kelly fogler says
I just made this and it is awesome. My family has owned a bakery for many years. and I have been baking since I was 3. I always add a little extra vanilla extract and I used this brown butter icing recipe http://www.marthastewart.com/314840/brown-butter-icing