If you are looking for a quick and easy pumpkin bread recipe, this is it! This recipe has been a family favorite for years now! I use it to stretch meals, pack in lunch boxes and even for a quick breakfast – here’s my “Pumpkin Bread Recipe”!
One of the best things about this easy Pumpkin Bread recipe is that it can be made with everyday ingredients, I almost always have what I need in the pantry. That makes it so easy to whip up a batch to take to a new neighbor or a new mom!
I like to use frozen pumpkin puree when I have it, but be sure to drain it well. The bread’s consistency will change but taste just as wonderful. Mashed sweet potatoes can be used as a substitute for the pumpkin as well.
Pumpkin is not only one of my favorite fall vegetables, but it also brings a lot of nutritional value to the table!
Pumpkin is full of antioxidants that fight free-radicals in our bodies. Pumpkin is also full Vitamin A, C, potassium and fiber.
Doesn’t it make good sense to find ways to use and eat pumpkin when it’s in season?
How to Make my Pumpkin Bread Recipe
Farm-fresh eggs make the best pumpkin bread!
This easy, moist Pumpkin Bread recipe is a very simple, quick bread that you can even teach older kids to make! It’s foolproof!
Just mix the dry ingredients in one bowl and the wet ingredients in another bowl. Then mix them together!
Toss in whatever your family likes, whether it be cranberries, nuts, raisins, or even chocolate chips! This recipe is very versatile and will adapt to many different additions!
Bake at 350 degrees for about an hour, my oven takes just a little longer. Sometimes, I bake my Pumpkin Bread recipe in a cast iron skillet to give it a different texture and shape.
Can I Make Muffins with This Recipe?
Pumpkin muffins will bake up faster than Pumpkin Bread, so check for the different instructions in the recipe!
- 3 cups all purpose flour
- 5 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 cups sugar Original recipe called for 3 cups, but I don't find any taste difference
- 15 ounces canned or frozen pumpkin Texture will differ with frozen pumpkin, drain well
- 4 eggs
- 1 cup olive oil Original recipe called for vegetable oil
- 1/2 cup orange juice
- 1 cup fresh or dried cranberries
- Preheat oven to 350 degrees, then grease and flour 2-9x5 loaf pans.
- (For Muffins: Preheat oven to 400 degrees and bake in greased muffin tins for 20-25 min. Everything else is the same as for Pumpkin Bread!)
- Mix flour, pumpkin pie spice, baking soda and salt together, set aside.
- Then, mix wet ingredients: sugar, pumpkin, eggs, oil and orange juice.
- Fold flour mixture into pumpkin mixture and blend well. Don't over beat.
- Pour into loaf pans and bake for 60-75 minutes or until inserted knife comes out clean.
- Let cool for at least 30 minutes in pan, then release from pan and cool on rack until completely cool.
- It won't last long!
- Variations: Replace dried cranberries with raisins, chopped nuts or pumpkin seeds, white or chocolate chips.