A cross-section of a loaf of mini pumpkin bread.

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.

PS: Favorite Banana Bread

PPS: Favorite Zucchini Bread

Five mini loaf pans filled with pumpkin bread batter.
Three mini loaf pans filled with just-baked pumpkin bread.
A mini loaf of pumpkin bread baked in a disposable loaf pan.
Five just-baked mini loaf pans.
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

My Mother’s Delicious Pumpkin Bread

★★★★★

4.8 from 24 reviews
  • Author: Alexandra Stafford
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 2 standard loaf pans
Print Recipe

Description

Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.

Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.

Ingredients

  • 2 cups (424 g) sugar
  • 1 cup (215 g) canola oil or other neutral oil
  • 4 eggs
  • 16 ounces (454 g) canned pumpkin (not pie filling)
  • 3/4 cup (177 g) water
  • 3 cups (384 g) flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves (optional)
  • 1/2 teaspoon nutmeg (or less)
  • 1/2 teaspoon allspice (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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