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

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.

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.

Nutrition

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