Save on Pinterest

Pumpkin Bread

I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
  • Total Time
    Prep: 15 min. Bake: 65 min. + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins, optional

Directions

  • Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
  • Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Easy Pumpkin Bread Tips

How do you know when pumpkin bread is done?

When you near the end of the bake time, insert a toothpick or knife into the center of the bread while it's still in the oven. If the tester comes out clean, the bread is ready to be removed. Another sign is that the edges will brown and start to pull away from the pan.

Can I make this recipe with cake mix?

No, we don't recommend making this recipe with cake mix. However, you can use cake mix as a shortcut in these easy pumpkin recipes.

How do you keep pumpkin bread moist?

To keep pumpkin bread moist, wrap it in foil or plastic wrap store in an airtight container. Pumpkin bread will keep at room temperature for two days. To preserve the loaf for longer, place in the refrigerator for up to a week or in the freezer for 2-3 months.

What tools are essential for this recipe?

The great thing about this easy pumpkin bread recipe is that it only dirties up a few dishes. You'll need a medium-sized bowl, sturdy whisk and a 9x5-in. loaf pan. Keep these essential bread baking supplies handy.
Nutrition Facts
1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.

Reviews

Click stars to rate
Average Rating:
  • cynandtom
    Oct 19, 2020

    I am not a big baker, this bread was so simple. I made this for my husband's birthday, and he absolutely loved it. Moist and flavorful, he could not stop raving about it. I will definitely be making this again and again.

  • Wendy
    Oct 13, 2020

    Can I use fresh steamed and mashed pumpkin?

  • qkjg
    Oct 12, 2020

    Have made this recipe for a number of years and have reduced some ingredients each time to find out what I can get away with. I've reduced the sugar and the oil by half and also the eggs to only two (sometimes only 1) .I also use up any any amount of pumpkin that I have no matter if it's only 1 cup or 2 or even a full can. Makes no difference as it always turns out delicious.

  • Susan
    Oct 9, 2020

    Made this for the first time this evening. I did take one reviewer’s advice and used the whole can of pumpkin and omitted the water. I also didn’t use cloves because I don’t like the flavor of them. Baked for 75 min in a glass pan and it came out perfectly. It is wonderful with a pat of butter while still warm. Will definitely make this again!

  • Elizabeth
    Sep 28, 2020

    I love this bread. I've made double recipes all four times. Once I made it vegan which was the only time that the bread didn't fall apart and leave its bottom in the pan. Tried waiting ten minutes, tried waiting fifteen minutes. What am I doing wrong? I love to give this as presents but it looks kind of weird with the bottom coming off...

  • Stacy
    Sep 27, 2020

    I did this recipe and was soooo delicious!! It came out so rich and moist!! Definitely doing this again!

  • Lynne
    Sep 22, 2020

    This is my first try at pumpkin bread. I looked over the reviews before starting and I'm glad I took the advice of using the whole can of pumpkin and omitting the water. It came out perfect. I used a glass bread pan and it took 65 minutes just like the recipe stated. I forgot to add walnuts. I think it would be yummy with some spreadable cream cheese.

  • Deanna
    Sep 16, 2020

    I made two loaves so i could use the whole can. One i cooked in glass pyrex and Janet is correct mine took 1h20 minutes as well. The second i baked in a metal pan and after 65 minutes it was done. This Pumkin bread remains a very dense and moist cake. We liked the flavor but will not be making this again.

  • Loredana
    Sep 7, 2020

    so easy and so delicious!

  • Ashley
    Sep 7, 2020

    This was rich and really good. I see it was submitted by someone in Nova Scotia. I visit there a lot and EVERYTHING from Nova Scotia is delicious!