Easy Pumpkin Bread

Want all the flavor of fall without too much effort? This ridiculously yummy homemade pumpkin bread is so quick and easy you’ll be making it all month long!

I love to bake family recipes. There is something special about pulling out an old tattered recipe card or discolored piece of paper and reading the tender hand writing. Every year as the weather cools and the leaves begin to turn, I page through my recipe binder to find this tested and true list of ingredients.

Passed down from my grandmother, there is no other recipe my mother made more when I was a kid than this fall bread. She loved baking it for not only us, but our neighbors. I am so thankful to learn from her generous heart because each year my own neighbors are now the happy recipients of this recipe!

The ingredients combine to bless at least 7 people with cute little loaves or you may choose to bake 2 larger loaves to slice up and enjoy for breakfast that week. This base recipe is also incredible with the addition of chocolate chips, dried cranberries, or a crumb topping (see recipe note at bottom of post).

I encourage you to bake this sweet bread with your family each year. The memories of baking this bread with my mom are so precious to me. Plus, the simplicity of this recipe lends well to little hands helping or even big hands for that matter. Before you know it, this recipe will become a part of your family traditions too!

Easy Pumpkin Bread

Here is what you need:

Step 1: Preheat oven to 350F. Generously grease 7- small (6″x3″) loaf pans or 2 large (9″x6″) loaf pans with nonstick cooking spray.

Step 2: In a large bowl, combine the dry ingredients – flour, sugar, cinnamon, nutmeg, baking soda, and salt. Set aside.

Step 3: In a medium sized bowl, add all the wet ingredients- pumpkin, eggs, oil, and water. Whisk together until combined.

Step 4: Pour wet ingredients into the dry ingredients and gently mix until all ingredients are combined into a smooth batter.

Step 5: Pour batter into greased pans. Bake smaller loaves for 40 minutes and larger loaves for about 1 hour or until toothpick inserted comes out clean. Allow the loaves to cool on a wire rack before removing from the pans and storing or freezing. I wrap the cooled loaves in saran wrap and place in a Ziploc bag to store in the fridge or freezer.

Recipe Notes: My mom lines the bottom of her loaf pans with parchment paper after she greases the pan, but I have never had a problem with the baked bread sticking to the bottom. Another pan variation is to bake 1 large loaf and two smaller ones using this recipe. Feel free to also use whatever oil you prefer, I use coconut. Also here is the recipe for the crumb topping if you would like to give it a try:

Other pumpkin recipes you’ll love:

• 5 Ingredient Pumpkin Muffins
• Easy Pumpkin Spice Cookie Dip
• Pumpkin Coconut Cream Cheese Muffins
• Easy 5 Ingredient Pumpkin Pie
• Pumpkin Waffles

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