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Everyone and their mother has a recipe for pumpkin bread. This happens to be my mother’s recipe — not sure where it originates beyond her — and it is incredibly delicious. Made with oil as opposed to butter, the batter comes together in minutes, and the texture of the finished bread is especially moist. If you don’t have a recipe for pumpkin quick bread up your sleeve, this one is a winner.
Make it Ahead
I like to mix my batter at night, pour it into greased pans in the morning, then send the pans off to the oven. There is nothing like the smell of cinnamon-spiced pumpkin bread baking away on a fall (or winter!) morning.
Give it Away
If you have mini loaf pans, this quick bread makes an excellent gift. Mini loaf pans can be purchased here. Mini disposable loaf pans can be purchased here, too. These are great to use for quick breads year-round, but they are especially great to have on hand around the winter holidays.
My Mother’s Delicious Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 2 standard loaf pans
Print Recipe
Pin RecipeDescription
Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.
Ingredients
- 2 c. sugar
- 1 c. canola oil
- 4 eggs
- 16 oz. canned pumpkin (not pie filling)
- 3/4 cup water
- 3 c. flour
- 2 tsp. baking soda
- 1/2 tsp. table salt
- 2 tsp. cinnamon
- 1/2 tsp. cloves (optional)
- 1/2 tsp. nutmeg (or less)
- 1/2 tsp. allspice (optional)
Instructions
- Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
- Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
- Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
- Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Keywords: pumpkin, bread, fall, baking, gifts
This post may contain affiliate links. Please read my disclosure policy.
Megan says
Could I use vegetable oil or butter instead of canola oil?
alexandra says
Absolutely!
Teresa Jacob says
Finally a good recipe for my squash surplus! I added some ground Ginger plus buttermilk instead of water.
alexandra says
Yay!! 🙂 🙂 🙂
Nadine says
This Rezepte was the best pumpkin bread ???? love it and will make it again
★★★★★
alexandra says
So happy to hear this, Nadine!
Margot says
I’ve only got pie filling on hand, any reason I couldn’t use it? Read the label and it’s just got some extra spice (which the recipe calls for!)
alexandra says
Sure, go for it!
Brandi says
I am baking in a large loaf pan and it isn’t done at an hour but will cook a little longer. Should I have split batter into 2 pans?
★★★★
alexandra says
A large loaf is pretty! But, it does require a longer bake to ensure the center isn’t done. If you do two pans, they’ll cook more quickly, but use whatever pan you like!
Rachelle says
I have home made pumpkin purée. I have it measured by the cup, not ounces. Is 16 ounces the same as two cups? Do you know if the cans are by weight or volume?
Sandi says
Yes, 16 oz is the same as 2 cups. My can of pumpkin puree says 15 oz net weight. Your recipe should be quite good!
alexandra says
Hi Rachelle, The cans are by weight, not volume. Did you end up using 2 cups of purée? I think a 15-oz can is just shy of 2 cups, so you should be fine.
AnnMarie says
How many mini loaves did you make? Did you let batter get to room temp the next day before baking?
These loaves are beautiful. I got 6 mini loaves in the fridge ready to bake tomorrow. I cut the sugar a little and added some ground ginger can’t wait to try them!
alexandra says
Fun! I hope they turned out well … sorry for the delay here— I’ve been in Paris (!!!) I got three mini loaves. No, I don’t let the batter get to room temperature before baking the loaves. Love your changes!
Rosslynn says
Just made this…added some raisins…smells awesome
Jeannie says
How many loaves does this recipe make?
alexandra says
2 standard loaves or 4 to 5 mini loaves.
Jeannie says
My bread would not get done!!!!! Why? What could have happened that would make the bread not get done???
jeannie says
I just realized that I used baking powder instead of baking soda, could that be the reason the bread did not get done?
alexandra says
It’s possible. Does your oven typically run cold? Do you ever experience baking issues with other similar baked items?
Mamie says
Can you make this recipe for muffins? How long would you bake them?
alexandra says
Yes! 20-25 minutes.
Celeste Fugazzotto says
Can you use coconut oil instead of canola?
alexandra says
You can certainly try. I can’t say one way or another because I’ve never tried myself.
Diann says
I used the coconut oil it’s okay but canola is better.
★★★★
Emily Rose says
Thanks for this recipe! It turned out incredibly moist (plus I always store it in a big freezer bag right out of the oven to keep it moist) This bread has such a light flavor. Not heavy or super sweet like some. Mine had to over cook for another 29 minutes because it just wouldn’t get done in the 45 minutes allotted and yet it was still so moist. Simply DELICIOUS!
★★★★★
Poppy says
I have made this recipe several times. I substitute Pumpkin Pie Cream Liqueur instead of water. OMG! It is delicious!!
Sim says
Hi! This recipe looks delicious! I’m wondering if there is any risk of cutting back on the sugar? If I wanted to use half the amount for instance, would that throw off the recipe?
alexandra says
I know others have had success cutting back the sugar, so I would just go for it. I can’t say what they’ve done exactly, but you could read through the comments and probably find an answer. Otherwise, just go for it!
AliGal says
Usually, I am soooo not a “pumpkin” anything kind of person, but I made this for people who do like it, lol. I have to tell you, I have been converted! It was so moist and flavorful. The only additions I used were raisins and chopped walnuts. Thank you so much for sharing such a wonderful recipe—it honestly didn’t feel like “Fall” to me, this year, until I had your bread!
★★★★★
alexandra says
Awww yay! So happy to hear all of this 🙂
Carrie says
Delicious! I added a bit more allspice and only needed 50 minutes for one traditional loaf pan. I would not cut back on the sugar but may try a little applesauce in place of 1/4 cup oil. Thanks!
★★★★
alexandra says
Nice! Happy to hear this!
Ana says
Used coconut sugar instead of sugar and it was perfect! Thanks for the easy, delicious recipe!
Ana
Rose says
Best pumpkin bread! I can’t wait to make again for Christmas morning with coffee.
★★★★★
alexandra says
So happy to hear this, Rose!
Joan Long says
Can I use a bundt pan to make this cake
alexandra says
I think so! I don’t know how high it will be, but go for it. I love how evenly a bundt pan cooks cakes.
Linda Haertel says
Hi…can I substitute pumpkin pie spice for the individual spices listed and if so, how much?
alexandra says
I’ve never tried but I imagine you could… just look at the spices included in pumpkin pie spice — is cinnamon included? — and use the equivalent amount of the total spices listed in the ingredient list. Don’t think you can go wrong!
Linda says
Thank you!
Lana E Moyer says
I made this recipe but changed a few things….I used dark brown sugar as half of the sugar, used 2/3 C. vegetable oil (didn’t have canola) and 1/3 avocado oil. I made an orange glaze and poured over the top while still warm. Hands down….the best pumpkin bread I have ever made or tasted. I took a loaf to work and everyone raved about it. I will be taking orders for making this during the holidays. Thanks for sharing.
★★★★★
alexandra says
This all sounds so delicious. Great to hear this Lana.
Helen says
This recipe sounds wonderful. I want to make it but confused as to whether to use pumpkin puree or just canned pumpkin.
alexandra says
I think you can use either. What you want to avoid is “pumpkin pie filling.”
Gina Marshall says
I made it for my Bible study group this morning. It was a hit. Everybody loved it. It was very moist and not very sweet. Just perfect. I used twp long loaf pan 12 x 4.5 x 3.2. next time i’ll use mini loaf pans so I can give them to my friends. One question! Wondering if i could make banana bread using this recipe. Thank you for sharing this amazing recipe.
★★★★★
alexandra says
Hi Gina! So happy to hear this. I don’t have a banana bread adaptation of this recipe, but I have an excellent banana bread recipe: Mrs. Myers’s Banana Bread
Marsha says
Hi Alexandra,
You recently extolled the virtues of aquafaba as an egg substitute. Do you think it would work in this pumpkin bread recipe? And I’d like to try a glaze of some sort. Any suggestions?
Thanks much,
Marsha
alexandra says
I do think the aquafaba would work here. I wonder if a brown butter glaze might work here? browned butter + confectioners sugar? Maybe with some cinnamon in the mix?
Gladys Puckett says
Make this today ,love the smell of bread cooking.I put walnuts and raisins in mine . It was so good, Thank you for sharing
alexandra says
Wonderful to hear this, Gladys!
Joan says
I love all your bread recipes but I am going to try the pumpkin bread let you know how it turns out
Debbie says
Outstanding !!!
★★★★
Jaynie Roper says
This is the best pumpkin bread ever!! I actually made it gluten free by using gf apf and it turned out perfect! Thanks so much for the recipe!
★★★★★
alexandra says
Wonderful to hear this!