BEST Pumpkin Bread

This moist Pumpkin Bread has become a favorite fall treat in our family! A delicious pumpkin loaf, topped with irresistible cinnamon sugar, and packed with amazing flavor. Best of all, this easy pumpkin bread recipe doesn’t require any yeast!!

Pumpkin Bread

Easy Pumpkin Bread

I may have mentioned I wouldn’t be doing any more Pumpkin recipes, but I may have fibbed. I have one more I wanted to try this week, and this one is from my mom. She has always been known for her bread. It always turns out SOOO good, and so soft, and she usually gets requests not only from the kids, but from anyone who has had her bread before. In fact, she usually gets orders at Christmas time because everyone wants it. 😉

I’m thinking this next recipe will become one of those as well because everyone loved it! She found today’s Pumpkin Bread recipe from Peanut Blossom (go check her out for even more great recipes!) and just changed it up a bit by adding some Cinnamon and Sugar on top since we all know adding cinnamon and sugar can never be bad. Everyone agreed it was the best Pumpkin Bread recipe they had tried. We fell in love so much we’ve now tried other variations like our Pumpkin Streusel Bread and Pumpkin Banana Bread!

Easy Pumpkin Bread

How to Make Pumpkin Bread:

One of the best parts about this bread is that it doesn’t require any yeast!! Yay for quick breads! Breads without yeast are so much faster, they don’t have to raise, and they’re pretty much fail proof. This recipe is no different! Just follow these simple steps and you’ll be on your way to delicious cinnamon-sugar pumpkin loafs!

  1. Grease your 7×3 loaf pans.
  2. Mix your wet ingredients in one bowl, and your dry ingredients in a separate bowl. Once they’re each mixed, combine the two and stir until just blended. Then, pour into your prepared pans.
  3. To make the topping, combine sugar and cinnamon and mix well. Sprinkle over the top of the bread mixture in the pans before baking.
  4. Bake at 350° for 50 minutes.

Told you it was simple! And the result is a very delicious and most pumpkin bread with a cinnamon and sugar topping everyone will go nuts over!!

How to Store Pumpkin Bread? Remove bread from pan and let cool completely. Wrap in plastic wrap and store in a Ziploc bag on counter for up to 2 days or up to 1 week in the fridge.

Can Pumpkin Bread be frozen? Yes. Let cool and then wrap in plastic wrap and place in freezer bag or airtight container to freeze for up to 2 months.

Best Pumpkin Bread

Pumpkin Bread Variations

Want to change this moist pumpkin bread up? Try making these changes:

  • Chocolate Chips – The pumpkin + chocolate combo can’t be beat
  • Cinnamon Chips – Enhance the cinnamon flavor by adding 1 cup of butterscotch chips!
  • Cream Cheese – Add a layer of cream cheese by mixing the following ingredients. Pour half the batter in the pan, then the cream cheese mixture, followed by the remaining batter
    • 8 oz. softened cream cheese
    • 1/3 cup sugar
    • 1 egg
    • 1 tbsp flour

I think the Cinnamon and Sugar topping is the perfect touch! Can’t wait to start making this for my own family since we all love the fall flavors that pumpkin recipes bring.

For more pumpkin recipes, check out:

Pumpkin Bread Recipe

5 from 2 votes

This moist Pumpkin Bread has become a favorite fall treat in our family! A delicious pumpkin loaf, topped with irresistible cinnamon sugar, and packed with amazing flavor. Best of all, this easy pumpkin bread recipe doesn't require any yeast!!

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 21 pieces
Calories 222 kcal
Author Lil' Luna

Ingredients

  • 15 oz pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cups water
  • 3 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ginger

Topping

  • 3 tbsp sugar
  • 1 tbsp cinnamon

Instructions

  1. Grease and flour three 7×3 inch loaf pans.

  2. Mix together pumpkin puree, eggs, oil, water and sugar until well blended in a large bowl. In a separate bowl, whisk together the remaining ingredients. Combine the dry ingredients and the pumpkin mixture and stir until just blended. Pour into your prepared pans.
  3. Combine 3 TB sugar and 1 TB cinnamon and mix well. Sprinkle over the top of the bread mixture.
  4. Bake for about 50 minutes at 350. Toothpick should come out clean.

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

Pumpkin Bread recipe with canned pumpkin

YW Theme 2019 Printables

Lil’ Luna Store

COMING SOON!

Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

More by Kellyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *

Comments

  1. The last time I made this recipe I used half white sugar and half light brown sugar… Very Yummy!! I also like to sprinkle some sparkling sugar on top, the course sugar gives it a nice crunch..

    1. Yes, and it will probably just make two. Not sure on the cooking time so I would just cook a tid longer but keep and eye on it. 🙂

  2. I found your recipe on pinterest and just made this pumpkin bread….delicious! I used applesauce in place of half of the oil and added some mini chocolate chips. I think chocolate chips make everything a little yummier! Thanks for the good recipe!

  3. This bread was amazing!! it is so soft & has the perfect amount of pumpkin. I am always afraid to try breads, but I love that this recipe doesn’t require yeast! It was so easy!

  4. If I choose to make anything with pumpkin its usually bread or pie. To of ouR favorite Go to desserts. You cant go wrong with this recipe full of pumpkin and spices. Easy to make too!