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    Home » Recipes » Cakes » Pumpkin Bread Recipe

    Published: Oct 18, 2020 · Modified: Feb 11, 2022 by Jessica Robinson · This post may contain affiliate links

    Pumpkin Bread Recipe

    Jump to Recipe Print Recipe
    loaf of pumpkin bread sliced on wooden cutting board

    Pumpkin Bread is incredibly moist, has plenty of pumpkin flavor and delicious pumpkin spice. This pumpkin quick bread is a breeze to whip together in one bowl- no mixers required in about 10 minutes!

    This is the pumpkin bread recipe anyone can make! Canned pumpkin along with a few other basic ingredients and you’ll have a super moist pumpkin bread in about an hour.

    And the loaves get even more delicious the second day!

    loaves of pumpkin bread on wooden cutting board, one partially sliced.

    It’s finally pumpkin picking weather, filled with plaid scarves, cowboy boots, hayrides in apple orchards picking apples, and maple in my recipes!

    If you LOVE pumpkin, you’ll have to try this pumpkin bread recipe! It’s one of our most loved fall recipes! I’ve been making this quick bread for years and it’s one of our absolute favorites!

    Why this recipe works

    • Easy to make pumpkin bread all mixed together in ONE bowl.
    • Made with simple ingredients, readily available in your local grocery store.
    • Prep ahead of time – Make this moist pumpkin bread a day ahead of time. It’s the type of quick bread that becomes even more moist the second day.

    What you’ll need

    • Pumpkin – Use canned pumpkin or mashed pumpkin. Just be careful not to buy pumpkin pie mixture, as that is already pre-seasoned.
    • Granulated sugar – Adds some sweetness to the mashed pumpkin.
    • Granulated maple sugar – The granulated form of pure maple syrup. Adds a unique flavor to this recipe. (Note: Do not substitute maple syrup as it will change the formulation of this recipe!)
    • Eggs – We always use large eggs in our baking recipes and be sure to let them come to room temperature.
    • Vegetable or canola oil – Adds plenty of moisture to this pumpkin spice bread.
    • Cinnamon and Nutmeg – Warm spice of cinnamon and nutmeg adds plenty of fall pumpkin spice flavor to this quick bread recipe.
    two loaves of pumpkin bread, one partially sliced on metal baking rack.

    I first made this pumpkin bread recipe for the sugar house years ago. I’ve perfected it over the years. And whether you call it pumpkin pound cake or pumpkin bread- anyone who loves pumpkin spice agrees, it’s delicious!

    • Apple Cider Donuts
    • Apple Hand Pies
    • Pumpkin Donuts
    • Pumpkin Waffles
    red measuring cup of granulated maple sugar on butcher box.

    Granulated maple sugar is the granulated form of pure maple syrup. If you can’t find it locally or order it on Amazon. Maple sugar is delicious on buttered toast, French Toast, in your coffee, and sprinkled on bacon before you cook it in the oven.

    If you are looking for the perfect pumpkin bread recipe – you’ve found it! Simple ingredients and super easy to make this delicious pumpkin cake!

    two loaves of pumpkin quick bread on wooden cutting board and metal cooling rack.

    How to make Pumpkin Bread

    This pumpkin bread recipe is super simple to prepare! You’ll only need a few simple ingredients and one bowl.

    Step 1: Mix the granulated sugar, maple sugar, mashed pumpkin, eggs, oil, vanilla, sifted flour, baking soda, spices, and salt in a large mixing bowl with a whisk or an electric hand mixer.

    ingredients for pumpkin bread in a clear glass bowl on butcher block, red handled whisk in bowl

    Step 2: Pour the batter evenly into two (9×5-inch) loaf pans lined with paper liners.

    pumpkin cake batter in a clear glass bowl on wooden butcher block, red handle whisk in bowl

    Step 3: Bake in a preheated 350 degree F oven for 60 minutes. Test with a toothpick when inserted comes out clean.

    pumpkin cake batter in metal loaf pans with paper liners on a half sheet pan lined with parchment paper

    Step 4: Make the cream cheese frosting. Cover with plastic wrap and set aside as the pumpkin cake cools.

    Or simply dust with powdered sugar, fresh whipped cream and a dusting of ground cinnamon.

    These loaf pan liners are a life-saver! I keep them in stock all the time for any loaf cakes Coffee Cake, Banana Bread, or Lemon Blueberry Pound Cake. Pound cakes and banana bread come out like a breeze with these babies!

    Paper pan liners help get cakes out of loaf pans easily. Order them here.

    Tips for Baking

    • Remember each oven is different. It’s a good idea to use an oven thermometer to monitor the temperature.
    • Place the cake pans on a half sheet pan lined with parchment paper. Should any cake batter fall on the sheet pan, clean up is easy.
    • Carefully turn the cakes half way through the baking process. Be very careful not to move the pans too much or you chance the cakes falling.
    • Let cakes cool completely before removing them from the loaf pans. Loaf pan liners are a life-saver.
    pumpkin cakes in metal loaf pans cooling on butcher block.

    This Pumpkin bread is deliciously moist with just the right flavors of pumpkin spice. It’s the kind of cake that gets even more moist the second day.

    Be sure and try my Homemade Banana Bread too! This time of year I love anything apple or pumpkin, including Apple Fritters, Apple Hand Pies, Apple Cider Donuts, Pumpkin Waffles, and Pumpkin Donuts.

    Recipe FAQs

    How do you know when pumpkin bread is done?

    Check the middle of the loaf with a toothpick. A toothpick when inserted comes out clean. Pumpkin bread typically develops a crack in the top of the loaves. That’s where you can insert the toothpick to check doneness.

    Can I freeze homemade pumpkin bread?

    Yes! Wrap the entire loaf in a twist tie bag and plop in the freezer. Or, wrap slices individually well with plastic wrap and freeze. It will last in the freezer for up to 2 months.

    How do you defrost a loaf of pumpkin bread?

    Thaw a loaf of pumpkin bread by removing it from the freezer and simply placing it on a clean dry kitchen cloth or paper towels on your kitchen counter. There is no need to remove it from the plastic bag. It should thaw completely in a few hours.

    pumpkin bread in metal loaf pans cooling on half sheet pan.

    Pumpkin cake topped with cream cheese frosting or simply dusted with powdered sugar is the perfect fall dessert. Place the frosted cake in the fridge to set the frosting or just indulge right away!

    These cute little pumpkin candies can be found at Walgreens or Food Lion in the seasonal aisle. Or order them on Amazon.

    two loaves of pumpkin bread, one partially sliced on metal baking rack.

    More Fall Desserts

    • Apple Fritters
    • Apple Pie
    • Apple Hand Pies
    • Banana Bread
    • Banana Muffins
    • Caramel Apple Pie
    • Caramel Apples
    • Apple Cider Donuts
    • Pumpkin Donuts
    • Pumpkin Pie

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there and a photo if you have one! Follow A Farmgirl’s Kitchen on FACEBOOK and PINTEREST and subscribe my mailing list for ALL the latest recipes!

    5 from 5 votes
    loaves of pumpkin bread on wooden cutting board, one partially sliced.
    Print Rate this Recipe

    Pumpkin Bread

    Prep Time10 mins
    Cook Time1 hr
    Total Time1 hr 10 mins
    Homemade Pumpkin Bread is made with canned pumpkin, sugar, maple sugar, and simple spices.
    Course: Breakfast or Brunch, Dessert
    Cuisine: American
    Servings: 2 loaves
    Calories: 2372kcal
    Author: Jessica Robinson

    Equipment

    • Loaf Pan Paper Liners
    • Wilton Loaf Pans

    Ingredients

    Pumpkin Bread

    • 1 cup vegetable or canola oil
    • 1 cup granulated sugar
    • 1 cup granulated maple sugar
    • 2 cups all-purpose flour (sifted)
    • 2 cups mashed pumpkin
    • 4 large eggs (room temperature)
    • 1 teaspoon pure vanilla extract
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground cloves

    Cream Cheese Frosting

    • ½ cup vegetable shortening
    • 4 ounces cream cheese
    • 2 cups powdered sugar
    • pinch salt
    • 2-3 tablespoons whole milk

    Instructions

    Pumpkin Bread

    • Mix the granulated sugar, maple sugar, mashed pumpkin, eggs, oil, vanilla, sifted flour, baking soda, cinnamon, nutmeg, cloves and salt in a large mixing bowl with a whisk or an electric hand mixer.
    • Use a spatula to scrape the bottom and sides of the bowl occasionally.
    • Pour the batter evenly into two (9×5-inch) loaf pans lined with paper liners.
    • Bake in a preheated 350 degree F oven for 60 minutes. Test with a toothpick when inserted comes out clean.
    • Let the pumpkin bread cool completely. Dust with powdered sugar, fresh whipped cream and a dusting of ground cinnamon.
    • Or, if you prefer. Make cream cheese frosting and spread it on top of each loaf.

    Recipe Notes

    Pumpkin Bread:
    You can used canned pumpkin for this recipe!
    Cupcakes:
    Fill cupcake paper liners ⅔ full. Bake at the same temperature for about 20 minutes or until a toothpick when inserted comes out clean.
    Bundt Cake:
    This recipe will make one Bundt cake. Bake about 60 minutes or until a toothpick when inserted comes out clean.
    Make Ahead:
    This  can be prepped a day ahead of time. Wrap in a twist tie baggie or cover with plastic wrap. Can be left on the counter or placed in the fridge if it’s hotter temperatures outside.

    Nutrition

    Calories: 2372kcal | Carbohydrates: 354g | Protein: 34g | Fat: 95g | Saturated Fat: 29g | Cholesterol: 486mg | Sodium: 1534mg | Potassium: 931mg | Fiber: 12g | Sugar: 241g | Vitamin A: 39503IU | Vitamin C: 10mg | Calcium: 251mg | Iron: 12mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Pumpkin Donuts
    Homemade Apple Fritters »

    Reader Interactions

    Comments

    1. Sue Calderon says

      October 09, 2021 at 12:24 pm

      I don’t see where the nutmeg and cloves are added.

      Reply
      • Jessica Robinson says

        October 09, 2021 at 12:47 pm

        Sue,
        I’ve added those into the directions. They are all mixed together with the dry ingredients.

        Reply
    2. Donna says

      November 03, 2019 at 4:30 pm

      Can you add the amount of baking soda neededto your recipe?

      Reply
      • Jessica Robinson says

        November 03, 2019 at 5:07 pm

        thanks Donna for noticing that! I appreciate you letting me know!
        It’s 2 teaspoons baking soda. I’ve updated the recipe.

        Reply
    3. Kathleen D says

      November 01, 2019 at 1:18 am

      I’m going to make this with butter since I no longer buy oil other than coconut or olive. Where does one find maple sugar?

      Reply
      • Jessica Robinson says

        November 01, 2019 at 1:21 am

        Kathleen,
        I’d recommend sticking with oil. I prefer canola but coconut might work. I would NOT use butter in this particular recipe.
        You can click on the link within this recipe and order maple sugar right on Amazon.

        Reply
    4. Julie says

      October 31, 2019 at 7:23 pm

      Can you use canned pumpkin in this recipe. Thank you

      Reply
      • Jessica Robinson says

        October 31, 2019 at 7:35 pm

        Julie,
        ABSOLUTELY! That’s what I use in this recipe!

        Reply
    5. Jamie says

      October 16, 2019 at 12:49 am

      5 stars
      This pumpkin pound cake looks so moist! I’d love to have a slice for this with my morning tea!

      Reply
    6. Jess says

      October 16, 2019 at 12:16 am

      5 stars
      Oh my goodness! Cutest pumpkin cake ever! What a delicious combo of pumpkin and pound cake! Two of my favorites!

      Reply
    7. Sara Welch says

      October 15, 2019 at 11:58 pm

      5 stars
      What a delicious recipe and perfect for fall! Looking forward to enjoying this all season long!

      Reply
    8. Katie says

      October 15, 2019 at 11:39 pm

      5 stars
      So moist and the perfect pumpkin flavor. Made this for a party and it was a hit!

      Reply
    9. Andrea Metlika says

      October 15, 2019 at 11:15 pm

      5 stars
      Pumpkin pound cake looks amazing. I could eat this as breakfast too!

      Reply

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    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

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