You know that smell when you walk into someone’s house in the fall and it just screams comfort? Yeah, that’s what this pumpkin bread does. It’s like a hug from your grandma—minus the lipstick marks on your cheek. The best part? You don’t need fancy gadgets or weird ingredients you’ll never use again. Just grab a mixing bowl, a whisk, and maybe your favorite fuzzy socks because this is going to make your kitchen feel like autumn exploded (in a good way).
Recipe Card: Pumpkin Bread
Ingredients
- 3 ⅓ cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 15 ounces pumpkin puree (1 can)
- 1 cup vegetable oil
- 4 large eggs, room temperature
- ⅔ cup water
Instructions
- Preheat your oven to 350°F (175°C) and grease two loaf pans.
- In a big bowl, mix flour, sugar, baking soda, salt, cinnamon, and nutmeg. (Don’t skip this step—nobody wants a clump of baking soda surprise.)
- In another bowl, whisk pumpkin puree, oil, eggs, and water until smooth.
- Pour the wet mix into the dry ingredients. Stir gently—think “fold,” not “beat the life out of it.”
- Divide the batter evenly between your pans.
- Bake for about 60–70 minutes, or until a toothpick comes out clean. (Sneak a sniff when you open the oven—it’s heavenly.)
- Let it cool in the pans for 10 minutes, then pop them out to finish cooling.
FAQ’s
Can I use fresh pumpkin instead of canned?
Totally! Just roast, puree, and drain well—otherwise, your bread might be more “pumpkin soup.”
How do I make it less sweet?
Cut the sugar down to 2 cups. It’ll still be tasty but less dessert-y.
Can I freeze pumpkin bread?
Yup! Wrap it in plastic, then foil, and freeze for up to 3 months. Perfect for surprise guests—or, you know, surprise cravings.
What can I add for extra flair?
Try chocolate chips, walnuts, or a streusel topping. Just don’t blame me if you eat half the loaf in one sitting.
Conclusion
This pumpkin bread isn’t just a fall thing—it’s an anytime-you-want-cozy thing. Slice it warm with butter for breakfast, pair it with tea for an afternoon pick-me-up, or wrap it up as a sweet little gift for a neighbor. Honestly, it’s the kind of recipe that makes people think you’ve got your life together (even if you made it in pajamas).
Print
The BEST Pumpkin Bread
- Total Time: 80 minutes
- Yield: 2 loaves 1x
Description
A moist and flavorful pumpkin bread perfect for fall baking and snacking.
Ingredients
- 3 ⅓ cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 15 ounces pumpkin puree (1 can)
- 1 cup vegetable oil
- 4 large eggs, room temperature
- ⅔ cup water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin puree, vegetable oil, eggs, and water.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter evenly into prepared loaf pans.
- Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Let bread cool in pans for 10 minutes, then remove to wire racks to cool completely.
Notes
Ensure eggs are at room temperature for better mixing. Do not overmix batter to keep bread tender.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin bread, fall baking, dessert, quick bread, pumpkin puree
