Pumpkin Bread

This easy pumpkin bread is moist, tender, and truly decadent! The pumpkin flavor is spot on and the warm fall spices are just perfect! This recipe makes 2 loaves so you can keep one for your family and share one with family, friends, or neighbors. Everyone, kids and adults, alike adore this sweet bread!

Pumpkin Bread

This is one of my all-time favorite pumpkin recipes I make! It’s soooo delish and so easy to put together. This is truly one of my best, and one of my favorite, quick bread recipes. I learned to bake quick bread in 7th grade home ec class.  I’ve been making quick bread and collected more recipes than I’ll probably ever have time to share!

The fact that this is one of the best, is truly saying a lot!

We love pumpkin recipes! Pumpkin pie, pumpkin chocolate chip cookies, pumpkin bundt cake, and pumpkin scones are all here for you to try. 

Pumpkin Bread Video Tutorial

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Tips + Tricks +Ingredient Notes

• Canned Pumpkin: Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your bread.
• Eggs: I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
• Ground Spices: Spices are at their peak of flavor the first 6 months after opening.
• Vanilla Extract: Use pure vanilla extract, not artificial, for the best flavor.
• Testing for Doneness: When the bread is done it will puff up and crack on the top. A wooden skewer or cake tester inserted in the center of the loaf should come out clean.

Step By Step How To Make Pumpkin Bread

1. Combine. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
2. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. Stir the dry ingredients into the pumpkin mixture until just blended.
4. Bake. Pour into prepared pans and bake for about 60-75 minutes — cover the top of your pans with aluminum foil if they start to brown (mine started to brown after 45 minutes).
5. Loaves are done when a toothpick inserted in the center comes out clean.
6. Glaze. Meanwhile, make the glaze by stirring heavy cream into powdered sugar — start with 1 tablespoon of heavy cream, and add only as much as you need to get the glaze into a slightly runny consistency, you don’t want it to be too thin.
7. Place glaze in a resealable bag, and snip a small hole in the tip.
8. Drizzle over the top of your cooled loaves.

How to Store and Make Ahead

• How Long Can You Keep This In The Fridge? This moist pumpkin bread can be stored in the fridge for a week. Just put it in an airtight container to prevent it from drying.
• Can You Freeze This? Yes, store the pumpkin loaf in an airtight container or in a resealable food bag. It’ll last for 2-3 months.
• Make-Ahead Tips: The whole recipe can be baked ahead and stored in the fridge. Make the glaze on the day you want to serve it.

More Fruit Bread Recipes

• Moist Banana Bread
• Apple Bread
• Lemon Zucchini Bread
• Zucchini Bread
• Peach Bread
• Chocolate Zucchini Bread

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Pumpkin Bread

This easy pumpkin bread is moist, tender, and truly decadent! The pumpkin flavor is spot on and the warm fall spices are just perfect. This makes 2 loaves!

Prep Time15 minutes mins

Cook Time1 hour hr

Servings: 24 slices

Author: Kathleen

Ingredients

• 1 (15-ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/4 teaspoon ginger

Glaze (optional)

• 1 cup powdered sugar
• 1-3 tablespoon heavy cream

Instructions

• Prep. Preheat oven to 350°F and grease two 9x5 loaf pans.
• Combine. In a large bowl, mix together pumpkin puree (1 can), eggs (4), oil (1 cup), water (2/3 cup), and sugar (3 cups) until well blended. In a separate bowl, whisk together the flour (3 1/2 cups), baking soda (2 teaspoons), salt (1 1/2 teaspoons), cinnamon (1 teaspoon), nutmeg (1 teaspoon), cloves (1/2 teaspoon), and ginger (1/4 teaspoon). Stir the dry ingredients into the pumpkin mixture until just blended.
• Bake. Pour into prepared pans and bake for about 60-75 minutes -- cover the top of your pans with aluminum foil if they start to brown (mine started to brown after 45 minutes). Loaves are done when a toothpick inserted in the center comes out clean.
• Glaze. Meanwhile, make the glaze by stirring heavy cream into powdered sugar (1 cup) -- start with 1 tablespoon of heavy cream, and add only as much as you need to get the glaze into a slightly runny consistency, you don't want it to be too thin. Place glaze in a resealable bag, and snip a small hole in the tip. Drizzle over the top of your cooled loaves.

Fans Also Made:

• 
  Pumpkin Bars with Cream Cheese Frosting
• 
  Pumpkin Dump Cake
• 
  Pumpkin Pie Bars
• 
  Pumpkin Spice Cookies

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Notes

1. Canned Pumpkin: Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your bread.
2. Eggs: I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot) and leave for 5 minutes. Wipe dry, then use per recipe.
3. Ground Spices: Spices are at their peak of flavor the first 6 months after opening.
4. Vanilla Extract: Use pure vanilla extract, not artificial, for the best flavor.
5. Testing for Doneness: When the bread is done it will puff up and crack on the top. A wooden skewer or cake tester inserted in the center of the loaf should come out clean.

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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