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5 from 35 votes

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.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Bread
Cuisine: American
Servings: 2 loaves
Author: Kristyn Merkley

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 5x9-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