Easy Pumpkin Bread

This Easy Pumpkin Bread is a quick bread recipe made with convenient canned pumpkin. Super moist and flavored with delicious spices, it’s perfect for breakfast, a snack, or even dessert!

An easy pumpkin bread recipe

One of my favorite quick bread recipes is this easy pumpkin bread. It’s made with canned pumpkin, so it takes no time at all to whip up the batter and bake.

In just over an hour, you can be sitting down and enjoying warm, fresh pumpkin bread with a cup of coffee, tea, or milk!

How to make a super moist pumpkin bread

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.

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!

Easy Pumpkin Bread

This easy Pumpkin Bread is a quick bread recipe made with canned pumpkin. Moist and flavored with spices, it's perfect for breakfast, a snack, or even dessert!

5 from 1 vote

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Course: Bread, Breakfast, brunch, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 1 loaf

Calories: 3008kcal

Author: Karrie | Tasty Ever After

Ingredients

• 1 1/2 cups sugar1 1/2 cups sugar
• 1 cup plain pureed pumpkin, canned 1 cup plain pureed pumpkin, canned
• 1/2 cup oil1/2 cup oil
• 1/2 cup water1/2 cup water
• 2 whole eggs2 whole eggs
• 1 2/3 cups all-purpose flour1 2/3 cups all-purpose flour
• 1 teaspoon baking soda1 teaspoon baking soda
• 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
• 3/4 teaspoon salt3/4 teaspoon salt
• 1/2 teaspoon baking powder1/2 teaspoon baking powder
• 1/2 teaspoon nutmeg, fresh grated1/2 teaspoon nutmeg, fresh grated
• 1/4 teaspoon cloves1/4 teaspoon cloves

optional: 1/2 cup each of chopped nuts & raisins

US Customary – Metric

Instructions

• 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

Nutrition Facts

Easy Pumpkin Bread

Amount Per Serving

Calories 3008 Calories from Fat 1035

% Daily Value*

Fat 115g177%

Saturated Fat 9g45%

Cholesterol 7mg2%

Sodium 2869mg120%

Potassium 929mg27%

Carbohydrates 481g160%

Fiber 13g52%

Sugar 308g342%

Protein 24g48%

Vitamin A 38130IU763%

Vitamin C 10.3mg12%

Calcium 201mg20%

Iron 13.1mg73%

* Percent Daily Values are based on a 2000 calorie diet.

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