A easy and quick Pumpkin Bread recipe made from canned pumpkin. Moist and flavored with spices, this bread is perfect for breakfast, snack, or dessert.
Am I too late to join the pumpkin bandwagon? It’s not? Well good, because I made a pumpkin bread recipe! Everybody who’s anybody has a pumpkin recipe posted for fall and I didn’t…until now.
I thought about making up some really creative recipe for Halloween but then remembered that I have the greatest pumpkin bread recipe of all time. Truth be told, I also decided to make it since I get to eat whatever I make for the blog and I had a craving!
Pumpkin bread was a staple of my diet in college. Rafters, a basement cafe in the student center at the University of Tennessee (GO VOLS!), served the best pumpkin bread ever.
It was the super moist, perfect blend of pumpkin and spices and I ate it every day (with popcorn) for lunch. I’m not exaggerating. It was a great lunch, plus I was eating two vegetables in one sitting, corn and pumpkin.
What more could a poor college student wish for? After I graduated, I came across a pumpkin bread recipe that tasted very similar to UT’s and I’ve been using it ever since.
I made mini-loaves because I love having my own little loaf on a plate!
Enjoy a cup of Irish Coffee with your little loaf of pumpkin bread. For an extra special treat, use some of the coffee’s whipped cream to dollop on top of the bread. So delish!
- 1 1/2 cup sugar
- 1 cup plain pureed pumpkin, canned or homemade
- 1/2 cup oil
- 1/2 cup water
- 2 whole eggs
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg, fresh grated
- 1/4 teaspoon cloves
optional: 1/2 cup each of chopped nuts & raisins
- Preheat oven to 350F/176C degrees.
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs and mix well.
- In separate bowl, combine the dry ingredients and stir well. Gradually add the dry mixture to the pumpkin mixture and mix well. Stir in optional nuts and raisins, if desired.
- Pour into greased loaf pan and bake 50-60 minutes. Cool in pan for 10 minutes. Remove loaves and place on wire rack to finish cooling.
Recipe Notes & Tips:
- Can also make into mini-loaves or muffins! Just bake in a mini loaf pan or muffin pan and adjust the cooking time to 18-23 minutes
- Wrap leftover bread tightly in plastic wrap and place in a plastic bag at room temperature for up to 2 days or in the refrigerator for up to 5 days
- Can freeze bread for up to 3 months in a freezer proof bag