Total TimePrep: 15 min. Bake: 65 min. + cooling
Makes1 loaf (16 slices)
- 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
- 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 Facts1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.
Jan 9, 2020
Something in this recipe is way off with the ingredients. My bread was not all all the correct mix of ingredients.
Nov 16, 2019
I just finished making 7 of these breads plus 1 made with stevia for a diabetic friend. They were easy andcame out looking great. They smell divine so I am hoping they taste that way as well
Nov 7, 2019
This was very good. I cut back on the sugar and nutmeg due to my tastes. It was very moist! Everyone loved it!
Oct 12, 2019
This was fantastic pumpkin "bread", these should actually be referred to as "cakes." Used fresh baked pumpkin, ground up the cloves and cinnamon sticks because it's all I had in hand. Used standard cane sugar and some maple syrup, and subbed all baking powder for the baking soda. Still turned out fantastic. One thing I love about this recipe is that it uses 1/2c water instead if just going for the 1 entire cup of canola oil, as less healthier recipes do. Would also try adding 1 or 2 teaspoons of vanilla next time. Forget canned pumpkin and used fresh if you can, it makes a world of difference!
Oct 6, 2019
I've made this twice so far. It will be my go-to pumpkin bread recipe. It's a very adaptable recipe and I'll probably make it a little different each time. I'll never use 1.5C of sugar, that's for sure. Today I used 3/4th cup and it's perfectly sweet.
Sep 22, 2019
Thid bread is fantastic! It is my go to recipe!
Sep 19, 2019
I love this recipe. I made as written many times, but the last time, I added the entire can of pumpkin, 1 tsp cinnamon and 1 tsp pumpkin pie spice. I added chopped walnuts and put the mix into 2 smaller disposable loaf pans for sharing. It was fantastic! Great either way, but if you're looking to use up your pumpkin without doubling the recipe, it will work. I think it's more moist and has more pumpkin flavor. Great recipe. I tell everyone to use it! Thanks:)
Sep 16, 2019
I'm disappointed. I made 2 loaves today and neither of them was cooked through to the bottom even though I left them in for longer than 70 minutes. And, it's not my oven.
Sep 13, 2019
This bread is quick and has that perfect sweet and spice I look for in the cooler months. I used one cup fresh pumpkin instead of canned, dropped the oil down to 1/4 cup, and used 1/4 cup of milk instead of the water. Super moist and fluffy!
Sep 13, 2019
My favorite pumpkin bread I add cranraisins!