Pumpkin Bread is so moist and tender with loads of pumpkin flavor. This easy one-bowl recipe makes three big loaves. We like to add walnuts, but you can add any type of nuts that you like. Perfect for gifting!
Yield: 3 LOAVES
Prep Time: 15 MINUTES
Cook Time: 1 HOUR
Total Time: 1 HOUR 15 MINUTES
✅ INGREDIENTS
- 5 eggs
- 2/3 cup water
- 1 cup vegetable oil
- 29 oz pumpkin puree
- 4 cups flour
- 4 cups sugar
- 4 tsp baking soda
- 1/2 tsp salt
- 4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 2 cups walnuts, chopped
✅ INSTRUCTIONS
- Preheat oven to 325 degrees F. Grease 3 loaf pans that are 9x5-inch or 5+ smaller loaf pans.
- In a large bowl, sift together all dry ingredients.
- To dry ingredients, add eggs, water, vegetable oil, and pumpkin puree. Stir just until combined.
- Fold in chopped walnuts.
- Divide batter evenly into greased loaf pans. Bake uncovered for 1 hour or until a toothpick inserted into the center comes out clean.
✅ NOTES
- Baking time is for a 9x5-inch loaf pan. Bake time will be different for a smaller loaf.
Nutrition Information: YIELD: 36 SERVING SIZE: 1
Amount Per Serving: CALORIES: 252 TOTAL FAT: 11g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 10g CHOLESTEROL: 26mg SODIUM: 184mg CARBOHYDRATES: 36g FIBER: 2g SUGAR: 23g PROTEIN: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.
My brother-in-law and sister-in-law make this pumpkin bread every year around the holidays.
We are lucky enough to get to enjoy it! The kids and I love it.
It makes three big loaves or several smaller loaves so you can make it once and then share with your loved ones.
KEY TO SUCCESS #1 – USE 100% PUMPKIN PUREE
We’re baking pumpkin bread where the pumpkin really shines!
Make sure your can of pumpkin puree is 100% pumpkin and not a pumpkin pie filling in a can.
The pumpkin pie filling has a lot of sweeteners and spices already in it, but we want to add our flavor blend to this pumpkin bread.
Look for a 29-ounce can of pumpkin puree.
If you can’t find the 29-ounce can, you can substitute two of the 15-ounce cans in this recipe.
Since we’re letting the pumpkin flavor shine in this pumpkin bread, we will go light on the spices.
We’re adding in cinnamon, cloves, ginger, nutmeg, and of course a little salt.
But we’re adding small amounts of each spice so that they don’t overpower the pumpkin flavor.
We want the spices to bring out the pumpkin flavor, not cover it up.
Sift the spices in with the flour and sugar. Any big lumps of flour should be discarded.
You’ll want to use a big bowl for this recipe.
Start by sifting the flour, sugar, and spices into a large mixing bowl.
Next, add in your eggs, water, vegetable oil, and pumpkin puree.
Stir well with a wooden spoon or a spatula.
You do not need to use a mixer for this recipe.
You want to only mix the wet ingredients into the dry ingredients until everything is combined.
Do not overmix the batter or you may end up with a tough loaf of bread.
Finally, stir in the chopped nuts.
I like to add in walnuts, but you can use pecans or other nuts.
If you have an electric chopper, you can chop up the 2 cups of nuts for this recipe in only a few seconds. So easy.
The nuts are optional, but I highly recommend using walnuts!
Pour the batter into three or more well-greased loaf pans.
Fill the pans about 2/3 full.
I mentioned this in the recipe, but the baking time is specified for a 9×5-inch loaf pan.
If your pan is bigger or smaller than this, you will need to adjust the baking time accordingly.
So easy and so good!
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