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Pumpkin Bread Recipe

Pumpkin bread is a delicious, moist bread that is the perfect treat for any fall gathering. This easy recipe can be mixed by hand and is sure to fill your home with the delightful smell of pumpkin spice.

Prep Time
10 mins
Cook Time
1 hr
Servings: 16
Calories: 506 kcal
Course: Snacks , Bread
Cuisine: American

Ingredients

  • 4 eggs
  • 3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup water
  • 2 cups pureed pumpkin not pumpkin pie filling
  • 1 tsp baking powder
  • 1 ½ tsp salt
  • 2 tsp baking soda
  • 4 tsp pumpkin pie spice
  • ½ tsp nutmeg
  • 3 tsp cinnamon
  • 3 ½ cups all purpose flour
  • 2 cups chocolate chips if desired

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Grease and flour 2 bread pans and line them both with parchment paper. Set aside.
  3. Beat 4 eggs in a large bowl. Then add 3 cups sugar, 1 cup vegetable oil, 1 cup water, and 2 cups pumpkin. Beat again until fully combined.
  4. In a separate bowl, combine 1 tsp baking powder, 1 ½ tsp salt, 2 tsp baking soda, 4 tsp pumpkin pie spice, ½ tsp nutmeg, 3 tsp cinnamon and 3 ½ cups all purpose flour. Whisk to combine.
  5. Dump the dry ingredients into the wet ingredients and beat together in a large bowl. Carefully mix in up to 2 cups chocolate chips at this point if desired.
  6. Divide the batter evenly between the two bread pans. Place both pans in the oven and bake for approximately one hour, until a toothpick inserted in the center comes out clean.
  7. Wait 10 minutes to remove the pumpkin bread from the pan. Enjoy!

Notes

  • Copyright The Foreign Fork. For educational or personal use only.
  • Vegetable Oil: Or another mild oil. You could substitute with melted coconut oil, canola oil, or possibly even olive oil.
  • Pureed Pumpkin: Make sure you grab pumpkin puree and not pumpkin pie filling. Pumpkin gives the bread plenty of moisture. You can also use homemade pumpkin puree but be sure and blot away some of the moisture with a paper towel before using it.
  • Pumpkin Pie Spice: If you do not have pumpkin pie spice, you can make your own pumpkin pie spice by mixing cinnamon, ginger, cloves, allspice, and nutmeg. Follow this recipe for exact ratios.
  • Chocolate Chips: Not required but extra delicious! Feel free to add them in, leave them out, or substitute for your favorite addition.
  • My recipe calls for water, but I’ve seen some recipes call for milk, almond milk, or even orange juice. I like the water best but feel free to play around with different options.
  • The chocolate chips are completely optional. The bread tastes just as delicious without the chocolate. You could also try it with nuts, white chocolate chips, or cranberries.
  • This bread is even better on day two when it has had time to settle and the flavors really deepen.
  • You could use butter instead of oil in this recipe but your bread will not turn out as moist.
  • This batter can also be used for pumpkin muffins or mini loaves. Simply pour the batter into a muffin tin or small loaf pan and cook for about 20 minutes. A sweet mini pumpkin loaf makes a great gift for neighbors and friends!

Nutrition Information

Serving 1serving Calories 506kcal (25%) Carbohydrates 76g (25%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 7g (35%) Polyunsaturated Fat 8g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 41mg (14%) Sodium 400mg (17%) Potassium 178mg (5%) Fiber 2g (8%) Sugar 51g (102%) Vitamin A 4828IU (97%) Vitamin C 1mg (1%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 506

% Daily Value*

Serving 1serving
Calories 506kcal 25%
Carbohydrates 76g 25%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 7g 35%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 41mg 14%
Sodium 400mg 17%
Potassium 178mg 4%
Fiber 2g 8%
Sugar 51g 102%
Vitamin A 4828IU 97%
Vitamin C 1mg 1%
Calcium 57mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.