Easy Pumpkin Bread

Deliciously tender, easy pumpkin bread is topped with cinnamon and sugar for a family-favorite fall treat you can enjoy on repeat.

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We Love Fall Flavors!

Our mom is known for her bread and this easy pumpkin bread is one of her adaptations. It is so good and soft and has become a fall favorite because of how simple it is and because its bursting with pumpkin flavor.

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 (like our Pumpkin Cupcakes and Pumpkin Chocolate Chip Cookies).

Ingredients

PREP TIME: 10 minutes

COOK TIME: 1 hour 15 minutes

• 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
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground cinnamon – Replace the cinnamon, nutmeg, ginger, and cloves with an equal amount of Pumpkin Pie Spice. 
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger

Topping

• 3 tablespoons sugar
• ½ tablespoon ground cinnamon

How to Make Pumpkin Bread

1. PREP. Preheat the oven to 325°F. Grease and flour two 5×9-inch loaf pans.
2. BATTER. In a large bowl, mix 1 (15-ounce) can pumpkin puree, 4 eggs, 1 cup vegetable oil, ⅔ cup water, 3 cups sugar until well blended.
   • In a separate bowl, whisk 3½ cups flour, 2 teaspoons baking soda, 1½ teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon cloves, and ¼ teaspoon ginger.
   • Combine dry ingredients with the pumpkin mixture and stir until just blended. Pour evenly into the prepared pans.
3. TOPPING. Combine 3 tablespoons sugar and ½ tablespoon cinnamon and mix well. Sprinkle over the top of the bread mixture in the pans before baking.
4. 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.

5 from 35 votes

Easy Pumpkin Bread

By: Kristyn Merkley

Deliciously tender, easy pumpkin bread is topped with cinnamon and sugar for a family-favorite fall treat you can enjoy on repeat.

Servings: 2 loaves

Prep: 10 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 25 minutes mins

Equipment

• 9×5 loaf pan
• mixing bowls

Ingredients 

1x2x3x

• ▢ 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.

Store. Remove the pumpkin loaf from the pan. Wrap cooled plastic wrap and store in a Ziploc bag on the counter for up to 2 days or 1 week in the refrigerator.

Freeze. Wrap cooled bread in plastic wrap and place it in a freezer bag or wrap it again with aluminum foil. Freeze for up to 2 months.

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.

For More Recipes:

Pumpkin Streusel Bread

50 mins

Pumpkin Banana Bread

1 hr 5 mins

Pumpkin Chocolate Chip Muffins

27 mins

Cinnamon Sugar Pumpkin Muffins

32 mins

NOTE: Pictures for this recipe were re-taken by Alicia of The Baker Upstairs.