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+ servings
a loaf of easy pumpkin bread with glaze on top, with slice on the side

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!
Course Bread
Cuisine American
Keyword fall recipes, pumpkin recipe, quick bread, Thanksgiving, yeast-free bread
Prep Time 15 minutes
Cook Time 1 hour
Servings 24 slices
Calories 202kcal
Author Kathleen


  • 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


  • 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.


  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.


Serving: 1slice | Calories: 202kcal | Carbohydrates: 46g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 249mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2807IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg