The BEST Pumpkin Bread Recipe + VIDEO

This is the best pumpkin bread ever! Tender, moist and delicious and loaded with warm spices. It’s just like your Mom used to make! This Classic Pumpkin Bread recipe will make you two loaves to snack on all fall!

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Pumpkin Bread

There’s something about the smell of pumpkin the fall. It is so comforting! I just love it when my husband “smells like fall”, don’t you? The perfect way to achieve that is to make a delicious loaf of pumpkin bread! Well, actually this recipe makes two loaves, so you can either share it with a friend, eat two loaves or freeze one of them!

This pumpkin bread recipe was my grandma’s and I stole it out of my mom’s recipe cards. Don’t worry I copied it and left her a copy!

I need another recipe for my Scentsy party the other week and I figured this was a good fall treat to try. Since it was grandma’s I figured it was a pretty sure bet.

Pumpkin Bread Recipe

And boy was I right! I mean how could it fail right? Everyone know Grandma’s recipes are the BEST and if anyone knows how to make pumpkin bread, it’s definitely Grandma!

I love this because it’s easy too because the loaves are so delicious. Using canned pumpkin to make this recipe keeps the loaves moist and it’s SO simple!

Plus, it has just the right amount “spice” in it and it’s so good when it’s warm out of the oven and topped with butter!

Welcome those kids home off the bus with that and you will be the AWESOME Mom!

Shopping list for Pumpkin Bread Recipe

• Flour
• Sugar
• Baking soda
• Salt
• Cinnamon
• Nutmeg
• Canned pumpkin
• Vegetable oil
• Eggs

How to Bake Pumpkin Bread

If you are looking for another fall treat to add to your recipes here is one for you. If you want I’m sure you could add some chocolate chips and sweeten things up a bit!

How do you store pumpkin bread after baking?

• It’s important to let the loaves cool completely. Then after they are cooled, wrap each loaf in plastic wrap. It can be stored on the counter for two days. I prefer refrigerating it.
• The second loaf can be frozen and well wrapped will keep in the freezer for two to three months. (If it lasts that long of course!)

How do you tell when is bread done?

You set a timer and it goes off. The loaf is done, right? Before you set it out on the counter be sure to take a long toothpick or skewer and stick it into the center of the loaf. When you pull out the toothpick is there any wet batter or dough attached?

If so, put it back in the oven for another five minutes. Remove and retest until the toothpick comes out clean.

Watch below to see how to bake Pumpkin Bread!

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Step by Step directions: How to bake Pumpkin Bread

1. Preheat the oven to
2. Spray two loaf pans with non-stick spray, set aside.
3. In a large bowl mix together the pumpkin, oil, eggs and water. Add dry ingredients. Mix until combined. 
4. Spoon into loaf pans.
5. Bake for 60-65 minutes.
6. Cool for 10 minutes and remove from pan. Allow to cool completely on wire rack.

More Pumpkin Bread Recipes for you!

• Pumpkin Bread Recipe with Caramel Glaze – the perfect pumpkin loaf with a to-die-for sweet glaze
• Cinnamon Swirl Zucchini Pumpkin Bread – the perfect combination for end of summer meets fall tasty loaf!
• Pumpkin Cinnamon Roll Bake – technically not bread, but I know you need this in your life!
• How to make a Pumpkin Roll – definitely a shows topping dessert!

Enjoy this recipe! Tag me @julieseatsandtreats or #julieseatsandtreats! I’d love to see what’s baking in your home!

Pumpkin Bread

How to bake Pumpkin Bread just like Grandma used to make! Tender, moist and delicious and loaded with warm spices. This Classic Pumpkin Bread recipe will make you two loaves to snack on all fall!

5 from 3 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: Bread, Pumpkin

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 16

Calories: 393kcal

Author: Julie Evink

Ingredients

• 3 1/3 c. all-purpose flour
• 3 c. sugar
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 15 oz can pumpkin
• 1 c. vegetable oil
• 4 eggs
• 2/3 c. water

Instructions

• Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
• In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
• Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes and remove from pan to wire rack.

Nutrition

Calories: 393kcal | Carbohydrates: 65g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 40mg | Sodium: 393mg | Potassium: 104mg | Fiber: 1g | Sugar: 45g | Vitamin A: 89.4% | Vitamin C: 1.4% | Calcium: 2% | Iron: 9.7%

Tried this recipe?Follow me @julieseatsandtreats and mention #julieseatsandtreats!

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