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EASY PUMPKIN BREAD RECIPE: Sure To Be A Family Favorite

Homemade Pumpkin Bread
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Cooler weather is here, and guess what that means? Yes, that’s right! It is time to try this delicious Pumpkin Bread Recipe! Moist, easy to make and everyone’s favorite, here is how you can make pumpkin bread this holiday season.

This easy-to-make pumpkin bread recipe is actually perfect all year long……and has been and continues to be an old family favorite from mid-century. The reason is that this recipe is super moist and delicious!

Fall Harvest

PUMPKIN BREAD RECIPE:

Makes: 2 large loaves or 3 medium loaves or 4 small loaves

Step 1: Combine the following in a large mixing bowl

  • 3 1/2 cups Flour
  • 3 cups granulated sugar ~or~ 2 and 1/2 cups of Coconut Sugar
  • 1  1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg 
  • 2 teaspoon poppy seeds
  • 1 cup raisins (optional)
  • 1 cup nuts (optional)

I like using Einkorn Flour, Avocado Oil and Coconut Sugar in this recipe for added goodness!

Step 2: Mix Well to combine dry ingredients.

Step 3: Add the following wet ingredients together

  • 1 cup oil
  • 4 eggs
  • 2/3 cup water
  • 2 cups pumpkin puree

Add the wet ingredients to the dry ingredients and, mix the batter until it’s smooth with no lumps.

Step 4: Pour batter into oiled or greased bread pans

  • For glass bread pans, bake at 325 degrees for 1 hour and 15 minutes or until done. 
  • For metal bread pans, bake at 350 degrees for 1 hour and 10 minutes or until done. 

To test for doneness of the bread insert a toothpick or knife into the center of each loaf. If the knife comes out clean, then the loaves have finished baking and are done.

When done, remove the loaves from the oven and turn each loaf pan on their side for 10 minutes to cool. Run a knife around the edge of each pan to loosen the loaves. Turn the loaves out on a wire rack.

Final Step: Cool for 1/2 hour, then slice and serve warm with butter

To Store: Wrap the warm loaves in a plastic wrap or parchment paper and place it in a plastic bag. Freeze to keep longer.

slice of wonderful moist quick bread.

Additional Goodness:

The best part about pumpkin bread is that it satisfies everyone – kids and adults. You can make it spicy, or keep it sweet, according to your taste. Or you can experiment all three of these on your table. To enjoy the additional goodness of this juicy bread, you can add the following to the mix right before you put it in the oven to bake.

  • Raisins
  • Chocolate chips
  • Nuts

If you wish to bake more loaves, simply double all the ingredients and they will come out perfect. Enjoy the goodness of the spice and sponginess of the bread and serve it to your guests. We have been using this recipe for more than a decade, and it never fails to impress!

We love this recipe because we don’t need to use a mixer. This lifesaver recipe can be prepared in just one hour and the best part is that it actually tastes best the next day! Thus, it can be the perfect holiday gift idea, too.

So what are you waiting for? Grab your utensils and get mixing.

Don’t forget to leave a comment to let us know how it turned out!

Quick bread recipe that is delicious as a snack or served as a quick bread at any meal.
Also see
Yield: 16 Slices

Homemade Pumpkin Bread

Homemade Pumpkin Bread

This easy-to-make pumpkin bread recipe is perfect all year lon

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Additional Time 10 minutes
Total Time 1 hour 45 minutes

Ingredients

  • DRY INGREDIENTS:
  • 3 1/2 cups Flour
  • 3 cups granulated sugar -OR- 2 and 1/2 cups of Coconut Sugar
  • 1 1/2 teaspoon Salt
  • 2 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 2 teaspoon (Poppy Seeds)
  • WET INGREDIENTS:
  • 1 cup Oil
  • 4 Eggs
  • 2/3 cup Water
  • 2 cups Pumpkin Puree

Instructions

  1. Combine the dry ingredients in a large mixing bowl.
  2. Mix to Combine.
  3. Add the wet ingredients and mix until there are no lumps.
  4. Do not over mix or beat batter.

Prepare Baking Pans

  1. Oil, grease or spray baking pans.
  2. Pour pumpkin bread batter evenly into your prepared pans.

Baking

  1. For glass bread pans, bake at 325 degrees for 1 hour and 15 minutes or until done.
  2. For metal bread pans, bake at 350 degrees for 1 hour and 10 minutes or until done. 
  3. To test for doneness of the bread, insert a toothpick or knife into the center of each loaf.
  4. If the knife comes out clean, then the loaves have finished baking and are done.
  5. When done, remove the loaves from the oven and turn each loaf pan on their side for 10 minutes to cool.
  6. Turn pans on the other side and let cool an additional 5 to 10 minutes.
  7. Run a knife around the edge of each pan to loosen the loaves. Turn the loaves out on a wire rack.
  8. Remove from pans and cool.

Serve or Store

>Cool for 1/2 hour, then slice and serve warm with soft butter
>To Store Longer: Wrap the warm loaves in a plastic wrap or parchment paper and place it in a plastic bag. Freeze to keep longer.

Notes

Additional Goodness!

  1. The best part about pumpkin bread is that it satisfies everyone – kids and adults.
  2. You can make it spicy, or keep it sweet, according to your taste.
  3. Or, you can experiment with all three of these on your table.
  4. To enjoy the additional goodness of this moist bread, you can add the following to the batter right before you put it in the oven to bake.
  5. The addition of raisins, nuts or chocolate chips adds extra variety to the already delicious bread!

    1 cup Raisins (optional)
    1 cup Nuts (optional)
    1 cup Chocolate Chips (optional)

NOTES

  1. If you wish to bake more loaves, simply double all the ingredients and it’ll come out perfect.
  2. Enjoy the goodness of the spice and moistness of the bread and serve it to your guests. We have been using this recipe for more than a decade, and it never fails to impress!
  3. We love this recipe because we don’t need to use a mixer.
  4. This lifesaver recipe can be prepared in just one hour and a half and the best part is that it actually tastes better the next day!
  5. Thus, it can be the perfect holiday gift idea, too.

Recipe Notes

Extra Loaves of Pumpkin Bread are wonderful to have in the freezer for a quick and easy breakfast or snack!

Nutrition Information

Yield

32

Serving Size

1

Amount Per Serving Calories 199Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 23mgSodium 188mgCarbohydrates 31gFiber 1gSugar 19gProtein 2g

Nutrition information isn’t always accurate due to variations of ingredients used in recipe.

Printable Recipe:

This particular recipe has been a part of our traditional Thanksgiving and Christmas Dinner forever! Plus, it is always wonderful to have an extra loaf in the freezer for snacks, dessert or to add to packed lunches!

Variation for Vegan Pumpkin Bread:

For a delicious vegan version of my Pumpkin Bread Recipe, simply make either of the following substitutions.

Replace the eggs with either vegan yogurt or flax and/or chia seeds.

  • You’ll need 1/4 cup of yogurt per egg. So, for this recipe, you will need to add 1 cup of healthy vegan yogurt  instead of the 4 eggs

or

  • For each egg you need to replace, mix 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water. So, for this recipe, you will substitute  4 tablespoons of ground flax or chia seeds plus 12 tablespoons (3/4 cup) of water instead of the 4 eggs.

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Time to Bake Pumpkin Bread

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2 Comments

  • Katie Caplan
    December 1, 2019 at 3:25 am

    This pumpkin bread is hands down THE BEST I have ever had! My mom has been making it for years and now I get to make it for my family. My son goes crazy for it. It is so flavorful, dense and easy to make.

    Reply
    • Original Homesteading
      December 1, 2019 at 3:58 am

      Thanks, Katie ♥ So glad that you like this recipe. It has been our family favorite for decades! It warms my heart that you are now making this pumpkin bread for your family….that is super exciting!

      Reply

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