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If you’re looking for an easy pumpkin bread recipe – you can’t beat this quick bread! It’s a family favorite that will welcome fall beautifully.
Quick & Easy Pumpkin Bread Recipe
Looking for a simple yummy Fall treat? This weekend is a perfect time to give this Pumpkin Quick Bread a try!
This isn’t a fancy recipe, but it is the BEST Pumpkin Bread recipe I’ve ever made.
My friend Dana gave me this recipe forever ago, and anytime I make it, it gets gobbled up so fast I always consider doubling the recipe. My kids eat it for breakfast, take it to school for a snack, and still want more for dessert.
The great thing about it is it makes enough for three loaves, so my plan is always to make one to eat, one to freeze, and one to give away.
However, we’ve never had a singe loaf of Pumpkin Bread make it to the freezer, because we devour it long before it ever gets there!
This was probably the first quick bread recipe I ever made when my husband and I were first married, and now I have to make a few loaves each Fall. (For a delicious loaf of homemade bread, see my go-to BEST Bread Machine Dough Recipe here)
My favorite thing about the recipe? While it’s baking your home will smell divine, like Fall just walked right through your door. Mmmmmmm!
Warning – Get Your Canned Pumpkin QUICK!
If you don’t have a can of pumpkin puree in the pantry, I recommend grabbing it when you starting thinking all things pumpkin. Occasionally we see shortages!
Okay let’s get baking!
Quick Pumpkin Bread Recipe
Ingredients
- 3 1/2 cups flour
- 3 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 15 oz pumpkin, canned
Instructions
- Mix dry ingredients and wet ingredients separately.
- Make well of dry ingredients and add then add in “wet” ingredients. Blend all together.
- Grease and flour 3 large bread bread pans.
- Bake at 350 for an 45 to 55 minutes (watch closely so it doesn’t get too brown.) Your house will smell so yummy and your kids will love it . . . enjoy!
Just wondering, can it be made with fresh pumpkin I use fresh pumpkin usually all my recipes and since it’s that time of year again I would really like to use fresh pumpkin versus a can. Is there any variations? I need to know for using fresh pumpkin.
Do you use self rising flour or all purpose? Can’t wait to try it!
You’ll want to use all purpose flour Mechale! 🙂 Hope you enjoy!
What size are the load pans you are all using ?
Just got clarification, this recipe makes three loaves of pumpkin bread???
Just need clarification, this recipe makes three loaves of pumpkin bread??????
Yes, three loaves Pamela! 🙂
I made this and its so yummy! It was fast and everyone loves it. I’m excited to give this as gifts for the holidays.
Do you use plain or sr flour in your recipes?
I LOVE this bread. I found it on your website last year, and I’ve made it numerous times. It’s always delicious! 🙂 I was wondering how long you think it will stay fresh? Do you think it would be okay to give as a gift a few days after baking it? Thanks!
I'm sure this is a great recipe, but the EASIEST pumpkin bread is a boxed spice cake mix, a can of pumpkin, 1 egg and 1/3 cup of water. We like to add chocolate chips too.
How long and what time when using spice cake
I love spice cake!
Hi Susan! It might vary based on what loaf pan you use, but after looking at some online recipes, it looks like most of them bake it at 350-375 for 40-60 min ~ hope that helps! 🙂
Would adding nuts & raisins be ok?
I’m betting the original recipe did have nuts, and adding raisins should be find too ~ sounds like a great idea Ashley! 🙂
I made these today,
I used only 1 1/2 c sugar
Replaced1/2 the oil with 1/2 c unsweetened applesauce
& used white whole wheat flour
I made muffins, they baked 20 minutes….
YUMMY! Tender & sweet
Thanks for the idea, hope you don’t mind I made it my own 😉
I love your ideas to reduce the sugar and oil ~ I’ll try those next time! Thanks so much for sharing Michele 🙂
Can I just use applesauce instead of the oil?
Yes Susan, you should be able to use the applesauce as a 1:1 substitute for the oil. Let us know how it turns out!
I’m so glad to see you tried half oil, half applesauce. I have another quick bread recipe that calls for a cup of oil and I always use half and half. I can’t wait to try this!
I think I’ll try making it that way too next time ~ great ways to lighten it a bit!
Thanks for the idea of muffins.
I don’t have 3 loaf pans
Looks delicious!! Thank you for posting. I might try adding apple cider to it instead of the water and reducing the amount of sugar.
Love the idea to use apple cider and reducing some of the sugar ~ would love to know if it works!
sOOoooOOOoo good! I was having a stressful night, so when I got this in my email I just had to try it out. Baking calms my nerves (but not so sure the clean up does!) and this did the trick! Printing and adding to my recipe binder!
Yayyyyy Carolyn ~ so glad you liked it! I tend to bake on my frazzled days too (there’s just something about baking that makes life seem more peaceful), so I completely understand. Hope the rest of your weekend was a little less stressful! 🙂
Me too at first I thought it was in my head but it truly makes me calm
Feeling frazzled, so I did some baking! Makes 3 big loaves… so yum!