Want all the flavor of fall without too much effort? This ridiculously yummy homemade pumpkin bread is so quick and easy you’ll be making it all month long!

I love to bake family recipes. There is something special about pulling out an old tattered recipe card or discolored piece of paper and reading the tender hand writing. Every year as the weather cools and the leaves begin to turn, I page through my recipe binder to find this tested and true list of ingredients.

Passed down from my grandmother, there is no other recipe my mother made more when I was a kid than this fall bread. She loved baking it for not only us, but our neighbors. I am so thankful to learn from her generous heart because each year my own neighbors are now the happy recipients of this recipe!

The ingredients combine to bless at least 7 people with cute little loaves or you may choose to bake 2 larger loaves to slice up and enjoy for breakfast that week. This base recipe is also incredible with the addition of chocolate chips, dried cranberries, or a crumb topping (see recipe note at bottom of post).

I encourage you to bake this sweet bread with your family each year. The memories of baking this bread with my mom are so precious to me. Plus, the simplicity of this recipe lends well to little hands helping or even big hands for that matter. Before you know it, this recipe will become a part of your family traditions too!

Easy Pumpkin Bread

Here is what you need:

3 1/3 cups flour
2 cups sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp baking soda
1 tsp salt
15 oz can or 2 cups pumpkin puree (not pumpkin pie filling)
4 eggs
1 cup oil
2/3 cup water

Step 1: Preheat oven to 350F. Generously grease 7- small (6″x3″) loaf pans or 2 large (9″x6″) loaf pans with nonstick cooking spray.

Step 2: In a large bowl, combine the dry ingredients – flour, sugar, cinnamon, nutmeg, baking soda, and salt. Set aside.

Step 3: In a medium sized bowl, add all the wet ingredients- pumpkin, eggs, oil, and water. Whisk together until combined.

Step 4: Pour wet ingredients into the dry ingredients and gently mix until all ingredients are combined into a smooth batter.

Step 5: Pour batter into greased pans. Bake smaller loaves for 40 minutes and larger loaves for about 1 hour or until toothpick inserted comes out clean. Allow the loaves to cool on a wire rack before removing from the pans and storing or freezing. I wrap the cooled loaves in saran wrap and place in a Ziploc bag to store in the fridge or freezer.

Recipe Notes: My mom lines the bottom of her loaf pans with parchment paper after she greases the pan, but I have never had a problem with the baked bread sticking to the bottom. Another pan variation is to bake 1 large loaf and two smaller ones using this recipe. Feel free to also use whatever oil you prefer, I use coconut. Also here is the recipe for the crumb topping if you would like to give it a try:

1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
4 Tbsp butter, cold and cut into pieces
In a small bowl add all ingredients. Using a pastry cutter, back of a fork, or your hands mix all ingredients together until a crumbly mixture forms. Evenly distribute over each pan of batter.

 

EASY PUMPKIN BREAD

This simple Pumpkin Bread is a treasured family recipe that makes an appearance when the leaves start falling each year. It is the perfect bread to share with your neighbors or freeze to enjoy in the months to come.
Course Snack
Cuisine American
Keyword Easy Pumpkin Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 20 slices

Ingredients

  • 3 1/3 cups flour
  • 2 cups sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp baking soda
  • 1 tsp salt
  • 15 oz can (or 2 cups pumpkin puree) not pumpkin pie filling
  • 4 eggs
  • 1 cup oil
  • 2/3 cup water

Instructions

  1. Preheat oven to 350F. Generously grease 7- small (6″x3″) loaf pans or 2 large (9″x6″) loaf pans with nonstick cooking spray.
  2. In a large bowl, combine the dry ingredients – flour, sugar, cinnamon, nutmeg, baking soda, and salt. Set aside.
  3. In a medium sized bowl, add all the wet ingredients- pumpkin, eggs, oil, and water. Whisk together until combined.
  4. Pour wet ingredients into the dry ingredients and gently mix until all ingredients are combined into a smooth batter.
  5. Pour batter into greased pans. Bake smaller loaves for 40 minutes and larger loaves for about 1 hour or until toothpick inserted comes out clean. Allow the loaves to cool on a wire rack before removing from the pans and storing or freezing. I wrap the cooled loaves in saran wrap and place in a Ziploc bag to store in the fridge or freezer.

Recipe Notes

Preparation time: 5-7 minutes. Cooking time: 40-60 minutes, depending on pan size. Number of servings (yield): 20.

Other pumpkin recipes you’ll love:

PIN FOR LATER

 

Sammi Ricke

Sammi Ricke likes to keep things simple, delicious, and nutritious in her kitchen. She enjoys the challenge of finding unique ways to incorporate “just one more whole food” into every meal while leaving just enough room for life's essentials: chocolate and peanut butter. If you are looking for “healthified” versions of your family’s favorite meals be sure to visit Sammi's HappiHomemade Blog. You can also find her on Pinterest, Instagram, and Facebook.

View Comments

  • Hi Sammi Is it possible to substitute bananas for pumpkin in this recipe? I made the pumpkin bread already, and it was out of this world fantastic! So flavorful and moist...loved it. I'm making it from now on! I lost my Grandma's recipe temporarily I'm sure Your recipe is as close to hers that I've ever found! Moist and delicious TY for sharing it. Merry Christmas

  • Does anyone notice that one area of the recipe says 1/2 cup of flour and another says 3 1/3? Also one area of the recipe says 2 cups of sugar and the other area doesn't have sugar listed in the ingredients (only brown sugar). I am so confused and need to have some yummy pumpkin bread made in the next two hours for an event!!

  • I made this delicious bread for my neighbors as gifts for Thanksgiving and Christmas. Thank you for sharing your wonderful recipe. It was a huge hit, so big that the teenage boys across the street helped with my outside Christmas lights in exchange for more pumpkin bread.

  • I use the same pumpkin bread recipe from my Mom. I'll have to try substituting coconut oil.

    • No way! The same recipe? How neat! You'll have to give the coconut oil a shot and see what you think :) Thanks for stopping by, Debbie!

  • When using coconut oil do you measure it in the solid state or melt it and use the liquid measurement to get your 1cup?
    Thanks!

    • Goodness, I should have clarified that. Measure the coconut oil in liquid form. Thanks for asking :) I hope you enjoy this recipe, Suzie!

  • I'm going to make this right now, and I'm going to substitute gluten free flours. I'll keep you posted. YUMMO!

    • Awesome, Sarah! I can't wait to hear the results :)

  • This looks delicious! I love pumpkin bread. I think I'll have to make this recipe twice... once for our family and another to give friends. Thanks for sharing, Sammi! :)

    • That is a wonderful idea, Laura! You will definitely want to have your own bread ready and waiting for you in the freezer all fall and winter. :) Blessings to you!

  • You had "1 tsp salt" on the recipe twice... are we supposed to use 1 or 2 tsp of salt?

    • Good catch, we'll get that fixed! Thank you! Just add 1 tsp salt, not two. Enjoy!

  • Yummy!! I cannot wait to try this for tomorrow. My husband loves pumpkin bread. Thank you for sharing!

    • Oh Joyce, you will have to let all of us know what you and your husband think about this amazing fall bread! I can almost bet that if your husband already likes pumpkin bread this will LOVE this one :) Enjoy!

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Sammi Ricke

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