Easy Pumpkin Bread Recipe

Four slices of pumpkin bread stacked on top of each other.

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Easy Pumpkin Bread Recipe

This old-fashioned pumpkin bread recipe with an optional streusel topping is sweet, moist, and infused with warm spices – perfect for breakfast, snacks, & desserts!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: All American

Diet: Low Lactose, Vegetarian

Servings: slices

Calories: 268kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

Ingredients

3 1/3 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
15 ounce can pumpkin puree
4 eggs
1 cup neutral oil (see notes)
2/3 cup water
Optional Mix Ins - chocolate chips, chopped pecans, walnuts
Optional Streusel Topping (see notes)

Instructions

Preheat the oven to 350 F. Generously spray 7- small (6″x3″) loaf pans or 2 large (9″x5″) loaf pans with nonstick cooking spray.
In a large bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Set aside.
3 1/3 cups flour, 2 cups sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon salt
In a medium sized bowl, whisk together the pumpkin puree, eggs, oil, and water until combined.
15 ounce can pumpkin puree, 4 eggs, 1 cup neutral oil, 2/3 cup water
Pour the wet ingredients into the dry ingredients and gently mix until a smooth batter forms. If desired, gently mix in the chocolate chips or nuts.
Optional Mix Ins - chocolate chips, chopped pecans, walnuts
Pour the batter evenly into the greased pans. If desired, add the optional streusel topping.
Optional Streusel Topping (see notes)
Bake the smaller loaves for 40 minutes and the larger loaves for about 1 hour or until a toothpick inserted comes out clean.
Allow the loaves to cool for 20-30 minutes in the pans then remove and allow to cool completely on a wire rack.
Wrap the cooled loaves in plastic wrap and place in a Ziploc bag to store in the fridge for up to 1 week or store at room temperature for up to 4 days.

Video

Notes

Ingredient Tips - Use a neutral oil like light olive oil, avocado oil or melted refined coconut oil.

Storage Tips - Store the bread wrapped in plastic wrap then sealed in a Ziploc bag in the freezer for up to 3 months.

Baking Tips - Another pan variation is to bake 1 large loaf and two smaller loaves. The smaller loaves make lovely gifts.

Streusel Topping Ingredients:

1/2 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 Tablespoons cold butter, cut into pieces

Instructions:

In a small bowl add all the streusel ingredients. Using a pastry cutter, back of a fork, or your hands mix all ingredients together until a crumbly mixture forms. Evenly distribute over each pan of batter. Bake as directed.

Nutrition details do not include mix-ins or streusel topping.

Nutrition