There’s nothing that says fall more than pumpkin but sometimes you get sick of pumpkin pie. But there’s another way to use that canned pumpkin that’s full of taste but also very easy to eat – that’s Pumpkin Bread.
This easy pumpkin bread recipe uses a few fall spices and a secret ingredient to bring everything together. The result is a delicious and non-greasy bread that everyone will enjoy. Plus you can easily make bigger batches and freeze for special occasions like Thanksgiving.
What spices do you need for pumpkin bread?
You can swap in and out the different spices that you enjoy best to give this a favorite flavor. You can even leave them all out and use a pumpkin pie spice mix if you like that better. The bread is very forgiving and will take a lot of spice adjustment!
So go with your favorite fall flavors until you find the perfect balance. My favorites are cinnamon, nutmeg, cloves, and ginger.
- Canned Pumpkin (not pumpkin pie mix)
- Brown Sugar
- Granulated Sugar
- All-Purpose Flour
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
You can change the oil for the applesauce or leave out both the oil and applesauce and use butter.
If you have one or the other of the sugars, you can just use double of either. I liked it best with a mixture of the two but it works just fine with either.
How to Make Easy Pumpkin Bread
- Preheat the oven to 350°F.
- Spray two large 9 x 5-inch loaf pans with a cooking spray then add a piece of wax paper to the bottom of each. Lay this along the bottom and long sides and spray again with the cooking spray.
- Grab a mixing bowl and add the pumpkin, eggs, oil, and water. Mix in the sugars then the spices and baking soda. Make sure everything is well integrated and there’s no sign of lumps of spices or baking soda.
- Add the flour and mix until none is visible then pour into the loaf pans.
- Bake for 50-80 minutes or until an inserted toothpick comes out clean from the center of both loaves.
- Leave to cool for at least 30 minutes before removing from the loaf pan.
You can also add either chocolate chips or nuts to the mixture if you want a little extra flavor or crunch. Try around 1 cup of either and add a little more until you feel there’s the right consistency to the mixture.
Can you use different baking tins?
I made this recipe with two 9 x 5-inch loaf tins but you can use different ones.
To make three loaves, use 8 x 4-inch pans while mini pans will make six loaves from this mixture.
If you use the smaller pans, start checking with a toothpick after about 30 minutes. And with the mini pans, start checking after about 15 minutes as they will cook much quicker.
How do you store the bread?
You don’t need to put the bread in the fridge because the pumpkin and the oil mean it stores best at room temperature. Once it is cool, wrap it in plastic wrap and keep it for up to five days.
You can also freeze it. Double the plastic wrap and pop it in the freezer for up to 3 months. When you defrost it, unwrap it so you don’t get condensation making it soggy, and leave it at room temperature overnight before eating.
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Easy Pumpkin Bread
- Preheat oven to 350°. Spray 2 large, 9X5, loaf pans with cooking spray. Cut a piece of wax paper to fit the bottom of each pan. Lay wax paper in bottom and long sides of the pan. Spray with cooking spray again.
- In a mixing bowl, mix together pumpkin, eggs, oil, and water. Mix in sugars and beat until incorporated. Mix in spices and baking soda. Mix really well until there are no specks of baking soda visible. Add in flour, mix just until moistened and no flour is visible. Pour into prepared pans.
- Bake at 350° for 50 to 80 minutes or until a toothpick inserted in the center of both loaves comes out clean.
- Allow loaves to cool at least 30 minutes before attempting to remove from pan.