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.
Nov 17, 2017
So took this and switched it up some, real pumpkin , not canned, cooked pumpkin (bake or microwave) , I only use real pumpkin for it is so abundant in the area I live. Pureed the pumpkin with all the wet ingredients , but used orange juice instead of water. Coconut sugar instead of white, for so many reasons, and last white choc. chips and walnuts.......I think we found a new favorite.....
Oct 1, 2017
Awesome! I used chocolate chips in place of nuts. Love it!!
Sep 11, 2017
Oh my heaven is this fabulous!!!!!
Sep 8, 2017
This is the best pumpkin bread I've had, much better than the recipe I've always used. I added a whole can of pumpkin instead of one cup and didn't alter the b. soda or b. powder...baked up wonderfully!
Dec 28, 2016
This is a great recipe. I cut the sugar down to one cup and used Greek yogurt in place of half the oil and it was still really good and a bit healthier.
Nov 2, 2016
I LOVE this recipe. It is the best pumpkin bread I have ever had.
Oct 18, 2016
This is a my new favorite pumpkin bread recipe. It is very moist and tastes just like pumpkin bread should taste! (I even made it with GF flour and it was still wonderful.)
Oct 17, 2016
This is the BEST pumpkin bread recipe I have ever eaten! So moist and delicious! It made 2 loaves so I am excited. I will use this recipe every time! I will try it with bananas sometime since I always end up with too many uneaten bananas. Mmmmmm................................
Oct 4, 2016
Love pumpkin bread in the fall. Used choc chips instead of raisins
Sep 26, 2016
I love this recipe..very moist and delicious...this recipe makes awesome cookies too..just drop by teaspoon or tablespoon onto a cookie sheet and bake for 10 mins. Great for the upcoming holidays.