This traditional pumpkin bread recipe is an easy to make quick bread loved by everyone. Make sure you serve it with Honey Butter! Your family will love it!
Best Ever Pumpkin Bread Recipe
This traditional pumpkin bread recipe is an easy to make quick bread and everyone loves it! It’s one of my favorite quick bread recipes because it is not only delicious, it brings about a wonderful fall nostalgia this time of year! Make sure you serve it with Honey Butter! Your family will love it!
Ingredients
1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1/3 cup water
1/2 cup walnuts or pecans
1/2 cup raisins (optional)
Instructions
Mix the sugar, eggs, oil and pumpkin in a bowl. Add the dry ingredients and water in the order given. Mix well. Stir in nuts and raisins if desired.
Pour into a greased and floured loaf pan and bake at 350° for 1 hour or longer if needed. To test doneness put a knife in the center of the bread. If it comes out clean it is finished. Serve with Honey Butter. Makes 1 loaf.
Notes
This pumpkin bread recipes is one of the easiest quick breads to make. If you need more tips on making quick breads, check these out.
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This pumpkin bread looks delicious and I will have to make it for my family soon. Today I am in search of a good raisin bread recipe. Yesterday I was in a Kroger store, planning to buy a loaf of raisin bread. I say planning because when I looked at the price of the small loaf-$4.49-I almost passed out! I came home with out the bread and want to make my own. Would appreciate someone sharing their recipe.
If it helps Penny I usually use my favorite cinnamon bread bread recipe and just add raisins to it. Someone else might have an “official” recipe for you though.
Can you post your cinnamon bread ? i would like to try it you have many good recipe,s.
Here is one of my recipes for Cinnamon bread I have another one that I like even better but would you believe I have lost my cook book that I had it in and it was the only copy I have so will have to do some searching for it and if I find it I will post it or we will do a video on it.
Can I use real pumpkin from my garden and would I skip the water then ?
Thank you
If you are using puree made from your own pumpkins you use it just the same as you would canned pumpkin and keep the recipe the same.
Made the pumpkin bread today and it was delicious. I reduced the sugar amount to 1 1/4 cups and it was plenty sweet enough. In fact, next time I make this I will try just using l cup of sugar. I used applesauce in place of oil, used 1/4 tsp of salt and 1 tsp of vanilla flavoring. It looked like too much batter for the bread pan that I have, so I baked it in a bundt pan. Enjoyed this bread a lot.
There is a delicious Cinnamon Raisin Bread made by Oregon Trail and it used to be available in Sam’s Wholesale Clubs for $4.99. It was a big loaf, though, thick slices, and tons of raisins, worth every penny. However, not every Sam’s Clubs stocks it. Oregon Trail makes Blueberry bread, too, and it is good also, but not as good as the Cinnamon Raisin bread.
Watched the youtube video last night. Made the bread and it was great. I am at 7700 ft elevation. I did cut the sugar to 1 cup and used pumpkin pie space, and made in muffin pans.
Thanks bunches for making this video of the pumpkin muffins. Made a batch today!!! AWESOME!!. It made 12 big muffins and 24 mini. My daughter and friend took several when they left from the taste test!!
https://scontent.xx.fbcdn.net/v/t1.0-9/14611065_10208956957534176_1855510527007031422_n.jpg?oh=ddde85f2b3130f05df8fa21404c2b85f&oe=589DF34B
Look so good Victoria!
I made this with my daughter last night and it was absolutely delicious! It was moist and not too sweet. It took me a little longer than an hour to cook so I put some foil over the top until it was done, then I took the foil off, and turned the oven off then let it sit a bit more to get rid of the moisture on top.
So glad you liked it Emma. Great tip too about letting it sit in the oven to get the moisture off the top.
Made this this morning and it is so good! Very moist! I used pumpkin pie spice and it seasoned it perfectly. I used 2 teaspoons. Thanks for the recipe! It will be a favorite!
★★★★★
how many ounces is the can of pumpkin?
You need a cup of pumpkin for this recipe which is 8 oz. so any can of pumpkin that has 8 oz or more will work
BEAUTIFUL!!! This is the best pumpkin bread recipe I have ever used. I did use 1/2 cup of brown sugar and 1 cup of white sugar. I just made my second loaf and used orange juice instead of water.
Divine!!!
This recipe is very easy to make I cut out half of the sugar. I did add some no sugar chocolate chips and some pecans nuts and it’s was lovely.thank you.😋😍🇬🇧
I followed the directions and it was too moist & oily. It needs more spices too
No there is something else wrong. You must of done something with the flour, liquids or oil.
I have now baked 5 loaves and shared with family and friends. So moist and love the texture.
Can “pumpkin pie spice “ be used in place of individual spices and if so what quantity would you suggest ?
Yes you can. You may have to adjust to your taste but about 2 – 2 1/2 tsp.
I’m not much of a baker but watching Tawra make this on the show last week it just looked so good – and was it ever! I’m going to try adding cranberries next time.
Made this pumpkin bread for my family two times. We love it. I also made two loves for my friend whose Dad passed away. She called to tell me it is delicious. Thanks for a great recipe and love the dinning on a dime cook book.
This is a great recipe. I also cut the sugar to 1 cup and made three mini loaves baked for 45 minutes. Looks beautiful.
I noticed you said you could use pumpkin spice recipe for the spices but I have found the recipes vary in ingredients. Some have allspice and some don’t. But always only four ingredients. Can’t remember which ingredient is cut out.
Wanda
Like many recipes you can adjust, add, or leave out different spices to your own taste. For example if you are making stew you can add corn, green beans and carrots or you can leave out all or part of them. Pumpkin bread is the same way. You don’t need to add allspice if you don’t want to. Also what we are meaning here is that many people keep a container of our pumpkin spice recipe made up to use in many different recipes so we are saying you can use that in place of the spices in this recipe. Pretty much all of the spices used in our pumpkin spice recipe can be used in many “spice” flavored recipes.
My family loves this bread! I have teenage boys and I always have to make a double batch. It is so noisy and delicious!
Stop looking…Best pumpkin bread recipe ever! Have used it for about 15 years! Yum!!!❤
P.S. Getting started on my baking
of pumpkin and banana breads early for holidays so can enjoy family more!
Thank you Mary Beth! You have been with us for quite a while thanks so much for sticking with us!!!
I am so sad about them shutting you down we will miss you
Kathy they will still be here they have just been trying to shut us down I’m afraid.Thank you so much. That is so sweet of you to let us know we have your support. We do have the best viewers.
This was delicious. I made a double batch….one loaf and one 8 x 8. The loaf took a bit longer to bake. Hubby took 8 x 8 to work. He said they loved it. Very moist!
We do love to hear when you guys love the recipes and especially if hubby and the family does. : ) : )
what is the sugar percentage please.
Thanks
Barbara Steele
[email protected]
I just baked my pumpkin bread , smell like Christmas morning , I am waiting 30 minutes to cut a piece of my bread to tell you how good it’s 😊😊 , well I ate 2 pieces and you are right , the best of the best , thank you very much for share your recipe with all of us!!!! 🎃🎃😊😊👏👏👏👏
LOL Isabel. So glad you enjoyed it and I could tell you really enjoyed it. : ) : ) I love the cute emojis at the end too. : )
i’m vegan. is there anything i can use to substitute the eggs?
Ana just try using what ever you normally use for an egg substitute and they are things in the egg section that are egg substitutes. You can’t leave the eggs out of something like this because eggs in baking are usually used to bind things together and sometimes helps with the rising.
This recipe is really good. Very moist. We made muffins and mini muffins out of it. Add pepitas on top. Only had nutmeg and cinnamon so we doubled the cinnamon. My daughter enjoyed helping. We are going to try it again tonight with gluten free flour. Hope it turns out just as good!
★★★★★
I made a gluten free version and a sugar free version. In the gluten free version I used King Arthur gluten free flour I subbed 1/4 cup of the sugar for brown sugar and instead of individual spices I used 1 tsp of pumpkin pie spice. For the sugar free I used 1/2’cup Splenda and 1/4 cup brown sugar substitute and 1 tsp pumpkin pie spice. Both were a huge hit! I’m making 6 more loaves tonight. One of the gluten free eaters said “I got mad as I was walking out the door today because I was eating a piece of the pumpkin bread and realized it was the last bite of the last piece!”
LOL Angel. Too funny. I think that a lot with my chocolate when I am realizing I am eating the last bite of the last piece. : )
😄
I made the pumpkin bread this afternoon and it came out amazing! I hate when people change a recipe then comment, but I did, sorry! I substituted the water for apple cider and I added a cup of chopped fresh cranberries tossed in a tablespoon of flour. I also made two smaller loaves instead of one bigger one. Thanks for the recipe and sorry for altering it.!
No problem. At least you didn’t change everything in the recipe including using banana instead of pumpkin and than holler at me why it fell flat and didn’t taste like pumpkin – LOL Trust me we have had things like that happen before. So glad you liked it
Made it lastnight…there’s non left tonight!! Everyone loved it!!!
Oh Alyse so glad they liked it. Thanks for letting us know.
Can I use the pumpkin pie mix and just delete the spices?
Yes you can
I loved this bread, made it yesterday added dates and pecans delicious, I’m making another loaf again today, thanks for sharing this recipe.
Made this pumpkin bread and loved it to bits. However reduced the amount of sugar by half and was perfect. Will make it again and again. Thank you for the lovely recipe
This my recept
2 eggs
1/2 cup oil of 1cup oil
1 tlp vanilla
1/2 tlp nutmeg
1/2 tlp cinnamon
1/2 tlp cloves
1/4 tlp all spice
1 cup granulated suggar
13/4 cup flour
1 tlp baking soda
1tlp baking powder
I love comparing recipes on Pinterest. I always look for those that people have tried, loved and photos, help. Your recipe made one normal loaf but I divided equally into two aluminum small pans and they are perfect. Yes smelled great. Thank s to your followers and you for a great recipe. Can’t wait to taste.
I made this pumpkin bread this evening. I LOVED IT! I can’t stop eating it. Will it freeze well?
Yes Tammy it will and so glad you liked it : )
I made this and it’s very good, however just leave the water out and use the whole can, maybe bake it at 225. Very good though.
This was delicious! I was never a fan of pumpkin before, but this recipe has me sold
Terrific recipe!! Loved it and will make it again. Thank you!
★★★★★
I just made this and it came out heavy and still raw inside, and I baked it at least 15 minutes longer than the one hour listed. I’m curious about your method. You write to add the dry ingredients in “in the order listed”. Do you mean mixing between each addition? And then, why add the water after? Why is it not in the wet ingredients? Typically, dry ingredients are all mixed in gently at the end so as to not over mix. I think all that stirring is why my loaf failed. Can you let me know why you recommended that method?
Tawra is thinking about making a video this in the near future but a couple of things that might help now. Just mix the sugar, eggs and oil together, then dump in all the dry ingredients and mix. Add the water and mix. You don’t need to mix that much just enough to incorporate the ingredients. The water is added after the dry ingredients because sometimes with pumpkin it can splatter and make a mess with too much liquid so by adding water after dry ingredients it can help with that.
I am just making this recipe and noticed that there is a scale at the top right of the recipe that should increase the recipe if you want to make 2 or 3 loaves of this pumpkin bread. BUT then I noticed that ii only increases the top ingredient. the flour. ? that seems odd….. surely not what is suppose to happen? maybe because I am using a Mac book pro? anyway- I doubled EVERYTHING for my 2 loaves. I certainly hope it works because the batter is delicious!!!
I just wanted to bring attention to that for any new cooks or overly tasked ones! Happy Fall !
Thanks Cynthia we will check it out.
Just sent a comment on the scale for increasing number of loaves to bake- I made a mistake – the first ingredient is sugar, not flour. it seems to only increase the sugar measurement.
I bake quite a bit but especially love baking during the fall and the holidays. I was looking for an easy pumpkin bread recipe to make with ingredients I had on hand and this fit the bill. I made it exactly like the recipe and it was amazing!! My husband said it was the best pumpkin bread he has ever had! I will be making this again!
★★★★★
Thank you Mindi for letting us know you liked it. I know what you mean finding the perfect recipe that works for your situation – win win LOL
This is the easiest and best pumpkin bread recipe ever!! I’ve made it twice in 48 hours
★★★★★