BEST Pumpkin Bread

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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!!

Everyone who tries this bread agrees it’s 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

This pumpkin bread recipe 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.

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.

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 Dump Cake
• Pumpkin Waffles
• Soft Pumpkin Cinnamon Rolls
• Pumpkin Roll
• Pumpkin Pudding Parfaits
• No Bake Pumpkin Cheesecakes

Pumpkin Bread Recipe

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5 from 4 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.

Nutrition Facts

Pumpkin Bread Recipe

Amount Per Serving

Calories 222 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 31mg10%

Sodium 300mg13%

Potassium 75mg2%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 31g34%

Protein 3g6%

Vitamin A 3195IU64%

Vitamin C 0.8mg1%

Calcium 18mg2%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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