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Our mom is known for her bread, and this easy pumpkin bread is one of her FAMOUS adaptations. It is so good and soft and has become a fall favorite due to its simplicity and because it is bursting with pumpkin flavor.
One of the best parts about this pumpkin bread is that it doesn’t require any yeast!! Yay for quick bread recipes!
We changed it up a bit by adding some cinnamon and sugar on top, which adds an extra layer of flavor and texture to the bread, making it an irresistible pumpkin recipe!
For more pumpkin, try our Pumpkin Cupcakes and Pumpkin Chocolate Chip Cookies.
Why we think you’ll love it:
- A sweet indulgence. Slice it up for a snack or a not-too-sweet dessert! Slather with Honey Butter or Cinnamon Butter for extra flavor.
- Change it up. Easily adapt with various flavors and mix-ins such as chocolate chips, cinnamon chips, or nuts, making it customizable to everyone’s tastes.
- Freezer-friendly. Make ahead and store in the freezer, for a pumpkin treat any time!
Easy Pumpkin Bread Ingredients and Substitutions
- 1 (15-ounce) can pumpkin puree – This recipe calls for a can of pumpkin puree and NOT canned pumpkin pie filling. Pumpkin puree is only pumpkin, whereas the canned pie filling already has spices and other ingredients mixed into it.
- 4 whole eggs – Room temperature eggs incorporate better into the other ingredients
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups granulated sugar
- 3½ cups all-purpose flour – see How to Measure Flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Topping
- 3 tablespoons granulated sugar
- ½ tablespoon ground cinnamon
How to Make Easy Pumpkin Bread
- PREP. Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans.
- BATTER. In a large bowl, mix pumpkin puree, eggs, vegetable oil, water, and sugar until well blended.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine the flour mixture with the pumpkin mixture and stir until just blended. Pour evenly into the prepared pans.
- TOPPING. Combine sugar and cinnamon and mix well. Sprinkle the mixture over the top of the bread mixture in the pans before baking.
- BAKE. Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve warm, or let cool before serving.
Kristyn’s Recipe Tips
- This recipe calls for a can of pumpkin puree and NOT canned pumpkin pie filling. You can also try Making Pumpkin Puree.
- If you wish, replace the cinnamon, nutmeg, cloves, and ginger with an equal amount of Pumpkin Pie Spice.
- Quick bread is famous for splitting on top. As the steam from the center pushes its way up to the top and it splits the crust open to escape.
- To make muffins, fill the muffin liners ⅔ full and bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Optional mix-ins include chocolate chips, cinnamon chips, white chocolate chips, butterscotch chips, or chopped pecans or walnuts.
Easy Pumpkin Bread Recipe
Deliciously tender, easy pumpkin bread is topped with cinnamon and sugar for a family-favorite fall treat you can enjoy on repeat.
Equipment
Ingredients
- 1 (15-ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 cups sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Topping
- 3 tablespoons sugar
- ½ tablespoon ground cinnamon
Instructions
- Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans and set aside.
- To make bread, mix pumpkin puree, eggs, oil, water, and sugar in a large bowl until well blended.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Combine dry ingredients with the pumpkin mixture and stir until just blended. Pour evenly into the prepared pans.
- To make the topping, combine the sugar and cinnamon. Mix well. Sprinkle topping evenly over the top of both loaves.
- Tent with foil and bake for 75–80 minutes, or until an inserted toothpick comes out clean. Serve warm, or let cool before serving.
Video
Notes
Recipe tips.
- This recipe calls for a can of pumpkin puree and NOT canned pumpkin pie filling. You can also try Making Pumpkin Puree.
- If you wish, you can replace the cinnamon, nutmeg, cloves, and ginger with an equal amount of Pumpkin Pie Spice.
- Quick bread is famous for splitting on top. As the steam from the center pushes its way up to the top and it splits the crust open to escape.
- To make muffins, fill the muffin liners ⅔ full and bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Optional mix-ins include chocolate chips, cinnamon chips, white chocolate chips, butterscotch chips, or chopped pecans or walnuts.
Nutrition
Serving: 1loaf, Calories: 2161kcal, Carbohydrates: 488g, Protein: 34g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 327mg, Sodium: 2977mg, Potassium: 388mg, Fiber: 8g, Sugar: 319g, Vitamin A: 564IU, Vitamin C: 0.2mg, Calcium: 124mg, Iron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
Remove the pumpkin loaf from the pan and let it cool completely. Wrap in plastic wrap and store in a Ziploc bag on the counter up to 2 days or 1 week in the refrigerator.
How to freeze?
Let the pumpkin bread cool. Wrap it in plastic wrap and place it in a freezer bag or wrap it again with aluminum foil. Freeze for up to 2 months
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This recipe was originally published October 2013.
NOTE: Pictures for this recipe were re-taken by Alicia of The Baker Upstairs.
I had my doubts about trying this pumpkin bread because it did not call for baking powder. Oh my! Was I wrong!!!! I politely ordered Kristyn’s cookbook after making this recipe. We all loved this bread, and it rose to a beautiful size! 😊
This is my new go to recipe for pumpkin bread. Delicious flavor of freshly puréed pumpkin is the star of the show, ensemble cast allows it to shine. Tender texture, delectable crumb. Cinnamon sugar topping is crowning glory.
Absolutely delicious! I put walnuts on top of one of the loaves. It’s amazing both ways! So moist… the perfect fall treat!
I know this recipe is getting ready reviews from everybody else but it certainly didn’t work for us.
We didn’t like the sugar cinnamon topping as a tasted a little bit burnt and the overall flavor was unimpressive.
Try try again!
Thanks for the feedback and for giving the recipe a try!