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    Home » Recipes » Bread & Rolls

    The Easiest Pumpkin Bread

    Published: Sep 22, 2021 · Modified: Sep 1, 2022 by brooke · This post may contain affiliate links · 13 Comments

    340 shares
    Jump to Recipe

    This truly is the easiest pumpkin bread to make, but you would never know it by how good it tastes. It's filled with warm spices, and a must have for your pumpkin season.

    the easiest pumpkin bread sliced with a knife on the left side

    THE EASIEST PUMPKIN BREAD

    I LOVE pumpkin bread! Growing up I always thought my Mom made the best pumpkin bread, but once I really got into baking myself I decided I needed to try some other recipes and see how they compared. I have tried countless pumpkin bread recipes, and with only a few very minor tweaks to my Mom's, I can confidently say this is the best pumpkin bread recipe out there.

    There are lots of recipes that use butter, but the oil in this recipe really helps keep the bread extra moist. Some used milk instead of water, but when I tried that I couldn't find a reason to use it again, so I stuck with the water. Some recipes have a crumble on top, and while I absolutely love a crumble top, I wanted to keep this staple recipe simple.

    one slice on a plate with a bite missing

    WHAT INGREDIENTS YOU NEED

    • Oil
    • Sugar
    • Eggs
    • Pumpkin Puree
    • Vanilla
    • Water
    • Baking Soda
    • Salt
    • Cinnamon
    • Cloves
    • Nutmeg
    • Flour
    all ingredients to make the easiest pumpkin bread

    HOW TO MAKE THE EASIEST PUMPKIN BREAD

    1. Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
    2. In a large bowl whisk together the oil, sugar, eggs, pumpkin purée, water and vanilla until smooth.
    3. Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 55-65 minutes or the top springs back to the touch and a toothpick inserted comes clean.
    4. Allow to cool for about 10 minutes before removing from pan onto a cooling rack.
    pumpkin bread batter
    batter in loaf pan before baking

    TO MAKE MUFFINS INSTEAD

    This recipe can easily be made into pumpkin muffins instead. Just use your ¼ cup cookie scoop to scoop batter and place into greased or lined muffin tins. This recipe should make between 17-18 muffins depending on how full you fill them. Bake them for 15-18 minutes, or until a toothpick comes out clean.

    CAN CHOCOLATE CHIPS BE ADDED

    YES!!! Chocolate chips are always the perfect addition to this bread or muffins. I would suggest a cup for this recipe.

    pumpkin muffins with chocolate chips

    HOW TO STORE BREAD

    This pumpkin bread can be stored on the counter wrapped in tinfoil or in an airtight container for 3-4 days, or in the freezer for a few months. I like to wrap mine in tinfoil because it helps the outside stay a little more crisp instead of getting soft from a ziplock bag or container.

    You can just rewarm the bread in the microwave for a few seconds to give it them just came out of the oven taste again!

    HOW TO FREEZE THIS PUMPKIN BREAD

    This pumpkin bread freezes PERFECTLY! Simply wrap in plastic, then tightly in foil and place in a freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat, or take to someone for a little holiday treat. You can also freeze individual slices or make into muffins for a quick on the go treat!

    3 slices of the easiest pumpkin bread on 3 different plates

    OTHER FALL RECIPES TO TRY:

    BROWN BUTTER PUMPKIN SUGAR COOKIES

    APPLE FRITTER BREAD

    DOUBLE CHOCOLATE ZUCCHINI MUFFINS

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

    the easiest pumpkin bread sliced with a knife on the left side.

    The Easiest Pumpkin Bread

    brooke
    This truly is the easiest pumpkin bread to make, but you would never know it by how good it tastes. It's filled with warm spices, and a must have for your pumpkin season.
    4.93 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 10
    Calories 303 kcal

    Ingredients
     
     

    • ½ cup vegetable or coconut oil
    • 1½ cups granulated sugar
    • 2 large eggs room temperature
    • 8 oz pumpkin puree
    • 1 teaspoon vanilla
    • ⅓ cup water room temperature
    • 1 teaspoon soda
    • ¾ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon cloves
    • ½ teaspoon nutmeg
    • 1½ cups all-purpose flour

    Instructions
     

    • Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.
    • In a large bowl whisk together the oil, sugar, eggs, pumpkin purée, water and vanilla until smooth.
    • Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 55-65 minutes or the top springs back to the touch and a toothpick inserted comes clean.
    • Allow to cool for about 10 minutes before removing from pan onto a cooling rack.

    Notes

    This recipe can be doubled and baked in 2 loaf pans side by side. It can also be made into 18 muffins, or 2 smaller loaf pans.
    Chocolate chips are always a welcome addition to this pumpkin bread recipe.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
    Bread will have the best results if made with room temperature ingredients. I like to pull my eggs out of the fridge, and measure out my water an hour or two before I start baking. 

    Nutrition

    Calories: 303kcalCarbohydrates: 47gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 191mgPotassium: 84mgFiber: 1gSugar: 31gVitamin A: 3584IUVitamin C: 1mgCalcium: 18mgIron: 1mg
    Keyword bread, pumpkin, spice
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Ali

      September 22, 2021 at 9:48 am

      Such a yummy pumpkin bread! Truly the best.

      Reply
    2. Samm

      September 24, 2021 at 10:28 am

      Would canola oil work instead of vegetable or coconut ?!

      Reply
      • brooke

        September 24, 2021 at 11:14 am

        Absolutely!!

        Reply
    3. Joanna York

      September 24, 2021 at 3:53 pm

      5 stars
      So delicious!!! My family gobbled it up in 24 hrs!

      Reply
      • brooke

        September 26, 2021 at 3:28 pm

        Thank you so much Joanna!!

        Reply
    4. Melissa

      September 30, 2021 at 2:25 pm

      Hi
      To do muffins instead of loaves - how would I adjust the baking time?
      Thanks!

      Reply
      • brooke

        September 30, 2021 at 2:29 pm

        I would set your timer for 15 minutes and check them, and then just watch them after that if they aren't quite done.

        Reply
    5. Dayna

      October 02, 2021 at 8:35 pm

      5 stars
      Made these this morning for my girls before my husband and I left on a trip. We both grabbed one as we walked out the door to the airport. My husband and almost turned the car around to go back and bring more with us! Haha! So so good.

      Reply
    6. Sandy

      October 03, 2021 at 11:20 am

      5 stars
      Fantastic muffins! So moist and flavorful! Can’t wait to try in loaf form!

      Reply
    7. Gina

      November 28, 2021 at 8:40 pm

      5 stars
      Really loved this pumpkin bread! I'm replacing my old recipe with this one - the flavor was spot on and it baked up nice and tall in my loaf pan. Thanks!

      Reply
    8. Pam

      September 29, 2022 at 7:39 am

      This bread is so delicious made a loaf last night my husband and I both loved it. Made my daughter a loaf this morning to take to her and her family.

      Reply
    9. Jaime

      October 24, 2022 at 6:41 pm

      5 stars
      Great recipe! It was a huge hit in our house. Didn’t even make it 24 hours.

      Reply
    10. Elizabeth

      November 08, 2022 at 10:29 am

      5 stars
      Loved the pumpkin bread! My son and I made it last week, and it was perfect. He wanted to make banana bread a couple of days ago so I just took your pumpkin bread and used bananas in place of the pumpkin and cooked it longer, and it was also delicious!

      Reply

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