Easy Pumpkin Bread Recipe

Print Recipe

5 from 35 votes

Easy Pumpkin Bread Recipe

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

Prep Time10

Cook Time1 15

Total Time1 25

Course: Bread

Cuisine: American

Servings: loaves

Author: Lil' Luna

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.
In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk together 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 sugar and cinnamon and 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

Turn this recipe into muffins: Line the muffin tin with cupcake liners. Fill to 2/3 full and bake at 350 for 18-20 minutes. Makes 24-30 muffins.

Add a layer of cream cheese! Mix 8 ounces of softened cream cheese with ⅓ cup of sugar, 1 egg, and 1 tablespoon of flour. Pour half the batter into the pan, then add the cream cheese mixture in an even layer and top with the remaining batter. Bake as directed above.

Flavor variations.

add 1 cup of chocolate chips, cinnamon chips, white chocolate chips, or butterscotch chips
mix in chopped pecans or walnuts
slice it up and drizzle it with maple syrup or slather on Cinnamon Butter or Honey Butter

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

FREEZE. Let the pumpkin bread cool and then wrap it in plastic wrap and place it in a freezer bag or wrap it again with aluminum foil. Freeze for up to 2 months.

Nutrition