pumpkin bread

Easy, one bowl pumpkin bread whips up in no time! This is the most delicious pumpkin bread I've ever made – and the only one I continue to make year after year.

pumpkin bread

Just about the time the kids go back to school I start craving all things pumpkin. Pumpkin Pull Apart BreadPumpkin Cheesecake Parfaits, Pumpkin Pancakes and Pumpkin Snickerdoodles are all family favorites.   But my son's favorite pumpkin snack is pumpkin bread.  The kid eats for about every meal as long as it's around.

A few years ago my friend Sarah emailed me her mother-in-law's recipe for pumpkin bread.  I can't remember if it was out of the blue or if I had been lamenting on Facebook about the lack of really good pumpkin bread recipes.  Either way, I'm glad she sent the recipe because it is hands down the best pumpkin bread I've ever had. Ever. I think it may be the low and slow cook time because the bred never dries out.  It is always perfectly moist and stays that way for days. It also freezes great!

The original recipe called for 1 3/4 cups of sugar, but I've cut it down to 1 cup and sometimes I even go as low as 3/4 cup without noticing.  I think the spices more than make up for any loss of sweetness and it still seems pretty sweet to me.  I use whatever oil I have on hand – coconut, avocado or grapeseed mostly.  Canola or vegetable would also work but I'd avoid olive oil due to the flavor.

I always bake the pumpkin bread in my Pampered Chef mini-loaf pan and I get 4 mini-loaves out of one recipe.  You could get up to 8 mini loaves if your pans are smaller.  Just make sure to start checking for doneness around 30 minutes of baking so you don't over bake them.



Easy Pumpkin Bread


  • 1 cup sugar
  • 1/3 cup oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 2/3 cups all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda


  1. Pre-heat oven to 325 degrees F.
  2. In a large bowl, thoroughly mix together sugar, oil, and eggs with a wooden spoon.
  3. Add pumpkin and dry ingredients and mix to combine.
  4. Pour batter in to greased loaf pan or mini loaf pans.
  5. Bake for 1 hour (about 45 minutes for mini-loaves) or until a toothpick inserted in the middle comes out clean.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2393kcal Calories from fat 757
% Daily Value
Total Fat 84g 129%
Saturated Fat 9g 45%
Transfat 0g
Cholesterol 320mg 107%
Sodium 1910mg 80%
Carbohydrate 382g 127%
Dietary Fiber 14g 56%
Sugars 209g
Protein 35g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
pumpkin bread
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3 comments on “Easy Pumpkin Bread

  1. Thank you, Camille.

  2. I want a bite off that pumpkin bread