Pumpkin Bread

I’m diving into pumpkin season!  Are you ready?  If not, then stash this recipe somewhere safe for when you’re ready because this is seriously the best pumpkin bread I’ve ever had. Picture the flavors of a pumpkin pie in a convenient quick bread form and that’s what we’ve got here.

05Pumpkin Bread

Move over pumpkin pie.  This quick bread is a quicker and an easier way to get those Autumnal pie flavors.  All you need is one bowl and some ingredients.

01Pumpkin Bread

Hold up.  I do love me some pie, especially my Pumpkin Pie that I make for Thanksgiving.  Besides you can’t really compare a pie with quick bread so this is not really a competition.  I like to think of this pumpkin bread as a different take on a Banana Bread.

02Pumpkin Bread

I’ve had some pumpkin goodies that taste pumpkin-y (yes, that’s a technical term) but have no spice flavor to them, which to me seems boring.  In contrast, I’ve had some “pumpkin” goodies that are all spice flavor, but lack that pumpkin flavor punch that makes them more than just a mix of spices that remind you of pie.  Sure, spicy is good too, but then they’re not really a pumpkin goodie.  This bread combines the best of both worlds.  It’s full of pumpkin-y goodness AND warm spices.  Yum.

Have I mentioned how moist this bread is?  Seriously super moist.  I dolloped some whipped cream on top of my piece because just like pumpkin pie, every piece deserves some.  If this were my husband’s piece then he would have covered it entirely with whipped cream.  Hehe.

04Pumpkin Bread

If you think September is early for pumpkin goodies, then you may cringe when you hear that I made this for my family last month.  Yup, August.  Everyone loved it and no one cared that we were eating pumpkin flavored bread in hot weather.  (Though it was a lovely mild August this year so you could pretend it was like Autumn.)

Pumpkin goodies have won my heart, but don’t fret, I have some apple ones coming soon (another Fall time favorite of mine).

07Pumpkin Bread

Pumpkin Bread Recipe
(Makes 1 loaf)


  • 1 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 and 3/4 cups all-purpose flourMeasure your flour correctly!
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ginger
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup oil
  • 1/3 cup water
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 x 5 inch loaf pan and set it aside.
  3. In a large bowl, whisk together the white sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
  4. Add in the pumpkin puree, eggs, oil, water, and vanilla extract and stir all of the ingredients together.
  5. Pour the batter into the loaf pan and bake for 55 to 60 minutes or until a tester inserted comes out clean.
  6. Let it cool in the loaf pan for about 5 minutes and then take it out of the pan and put it on a wire rack to cool.

Adapted from:  The Baker Chick


5 Hats


  1. YAY! Pumpkin posts are the best posts 🙂 So excited for all the pumpkin and apple flavors 🙂

    1. Tina says:

      I agree!! 🙂

  2. Victoria Cooke says:

    Pumpkin bread and pumpkin pie are my favorites. I believe I enjoy them more than chocolate. This so delicious, Tina. I always buy a box mix, but NO more. Thanks for making this.

    1. Tina says:

      This is just as easy as a box mix and I think it tastes way better. 🙂

  3. Love me some pumpkin- I started my pumpkin baking last month too! I can’t imagine how moist this bread must be with all that pumpkin!

    1. Tina says:

      I can’t wait to see what you have in store! This bread is my favorite pumpkin goodie so far this season! 🙂

  4. Jamie says:

    Perfect, rich in flavor, texture. and color.

    1. Tina says:

      Indeed. 🙂

  5. YES! Pumpkin season has officially begun. And what a great way of starting it with this lovely loaf. Mmm… Looks so delicious!

    1. Tina says:

      Thanks so much! 🙂

  6. Mmmmm, pumpkin bread!!!! That looks delicious!! 🙂

    1. Tina says:


  7. Rebekah says:

    I had half a can of pumpkin puree left after making pumpkin cream cheese last weekend, and I stumbled across this perfect recipe. I cut the granulated sugar to 3/4 C and the oil to 1/3 C and it was still divine. I was heavy handed on the spices too. 12 muffins baked for 35 minutes and paired perfectly with the cream cheese. Thank you! Happy early Fall 🙂

    1. Tina says:

      Thank you so much for stopping by and taking the time to leave me a comment! You made my day. 🙂 I love that you took this recipe and made it your own… muffin form and reduced fat/sugar!! You go! Happy early Fall, indeed!!

  8. Ashley says:

    Packed with warm spices and pumpkin goodness?? Sign me up! This sounds completely wonderful! I just started baking with apple but haven’t really busted into the pumpkin yet – it may be time!

    1. Tina says:

      I started with pumpkin but I’m now working my way to apple! I can’t wait to see what you have in store. 🙂

  9. I am TOTALLY in pumpkin mode, and I love this pumpkin bread! Pinning immediately! Thanks for sharing, girl. 😉

    1. Tina says:

      Thanks for pinning, my friend!! 🙂

  10. It’s so cool to see pumpkin bread on the menu. YARM

    1. Tina says:

      I second that motion! 🙂

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