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! If you only want to use one loaf we will share our tips on storing the second one in the freezer so you can pull it out whenever you want.
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! Another one of her recipes I’m always sure to make is Zucchini Bread.
I love this quick bread because it’s easy too because it’s easy and 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! If you want to amp up the sweet factor or love chocolate we also love this Chocolate Chip Pumpkin Bread!
What do I need to make it?
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this easy quick bread recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
- Baking soda
- Canned pumpkin
- Vegetable oil
How to bake Pumpkin Bread
- Preheat oven – Simply preheat the oven to 350 degrees F.
- Prepare Loaf Pans – Spray your loaf pans with nonstick spray and set aside.
- Combine ingredients – Grab a mixing bowl and mix pumpkin, oil, eggs and water until completely combined. Add in dry ingredients and mix until combined.
- Pour into loaf pans – Take your batter and spoon it evenly between your loaf pans.
- Bake – Place loaf pans in preheated oven and bake 60-65 minutes. Remove from oven and cool 10 minutes before removing from pan. Allow to completely cool on wire rack.
How do you tell when it is done?
You’ll want to look for the bread to start pulling away from the pan. Another way to test if quick bread is done is to use a toothpick and insert it in the middle of the bread loaf. It should come out with just a few moist crumbs clinging to it.
You could also use an instant read thermometer to test the internal temperature, which should be 190 degrees F.
Why didn’t it rise?
If you overfill your loaf pan your pumpkin bread may not rise. This is because the batter reaches the top of the pan, still needs to rise and then collapses.
Another reason could be that you leavening agent (baking soda or baking powder) is stale. Check your expiration date!
How long is Pumpkin Bread good for?
Cover you bread with plastic wrap or place in a plastic bag once it is cool to prevent it from drying out.
If you properly store it your bread will last 1-2 days at room temperature.
If you store it in the refrigerator it will last up to 1 week!
Another option is to freeze the pumpkin bread. First, wrap cooled bread tightly with aluminum foil or plastic freezer wrap and then place in a heavy duty freezer bag. You can store it in the freezer for up to 2-3 months.
What can I make with Pumpkin?
There are so many fall recipes to make with pumpkin! I also love this Pumpkin Bread Recipe with Caramel Glaze, it’s the perfect easy pumpkin bread that has a sweet ending to it!
If you still have zucchini to use up from the garden I love the combo of pumpkin and zucchini in this quick Cinnamon Swirl Zucchini Pumpkin Bread.
Pumpkin Cinnamon Roll Bake is a quick and easy breakfast treat perfect for weekday treats before the kids head off to school or on a lazy weekend morning!
Don’t forget about the delicious pumpkin roll. This quick and easy post will show you How to make a Pumpkin Roll!
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- 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
- 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.