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
My mom 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 (and that’s whatever it may be – cinnamon bread. banana bread, etc).
Today’s recipe is another one my mom adapted from Peanut Blossom (go check her out for even more great recipes!) It is so good and soft and has become a fall favorite.
We changed it up a bit by adding some cinnamon and sugar on top and love how moist and fall-ish it is. We have a feeling you’ll agree. 😉
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!
PREP. Grease your 7×3 loaf pans.
BATTER. 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.
TOPPING. To make the topping, combine sugar and cinnamon and mix well. Sprinkle over the top of the bread mixture in the pans before baking.
BAKE. Bake at 350° for 50 minutes.
Told you it was simple! And the result is a very delicious and moist pumpkin bread with a cinnamon and sugar topping everyone will go nuts over!!
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
Storage Tips
STORE: 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.
FREEZE: Let the pumpkin bread cool and then wrap in plastic wrap and place in freezer bag or airtight container to freeze for up to 2 months.
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
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!!
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
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Grease and flour three 7×3 inch loaf pans.
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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.
-
Combine 3 TB sugar and 1 TB cinnamon and mix well. Sprinkle over the top of the bread mixture.
-
Bake for about 50 minutes at 350. Toothpick should come out clean.
Recipe Video
NOTE: Pictures for this recipe were re-taken by Alicia of The Baker Upstairs.
So when do you sprinkle on the cinnamon and sugar on top? and how much?
Just added it, Whitney. 🙂
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..
Oooh, sounds so good! I’ve never tried sparkling sugar. Sounds like I need to get some. 🙂
Yay! I’ve been looking for a great pumpkin bread recipe, and this looks great! Thanks 🙂
You will definitely love it, Nessa! Let me know if you end up trying it. 🙂
Can I use my frozen pumpkin for this?
Not for sure, but I would just let t thaw completely and then use it. 🙂
The recipe calls for 3 7×3 pans – can you use an average size loaf pan, like 9×5?
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. 🙂
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!
Made this last night, absolutely delicious!! Amazing recipe!! 🙂
hey girl- this looks so yummy!
Thanks Shawna!!
I would like to make one loaf in the 9 x 5 standard loaf pan. Should I cut the recipe in half and how long would I cook it for?
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!
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!
This is the best pumpkin bread recipe ever! It always turns out, and tastes amazing!
Thank you for saying that!! It’s one of our favorites!!
Love this bread! So easy and tasty.
I am happy to hear! Thank you so much!
This is the most moist bread! My family loved it! I will be using this recipe again for sure!
This Pumpkin Bread really is packed with so much DELICIOUS flavor! I am in love with the cinnamon sugar topping!