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Home » American Favorites » Desserts » Pumpkin Bread

Pumpkin Bread

Last Updated October 29, 2021. Published October 23, 2019 By Rosemary 10 Comments

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The perfect Fall Pumpkin bread. A quick and easy loaf made with pumpkin puree and chopped nuts. Slice it for Breakfast, Snack or why not even dessert? 

pumpkin bread with 2 slices on a marble cutting board and knifePumpkin Bread

I have spent the last few weeks in Toronto and a few days with the Italian in Charlottetown PEI. What a beautiful part of Canada it is.

Everywhere there were Harvest porches, with pumpkins of every size. And of course the start of the changing colours of the trees is breathtaking.

charlettown pei

charlettown pei

So what a better way to celebrate Harvest than with a delicious Moist Pumpkin Bread. With no need for a mixer this loaf is quick and  easy to make.

You can either use homemade or store bought Pumpkin Puree,  add the perfect fall spices and of course your choice of nuts to bring together a tasty Autumn sweet bread.

How to make Pumpkin Bread

  • Whisk flour, salt, soda and spices.
  • In a large bowl combine well the pumpkin puree, eggs, oil, water and sugar.

dry ingredients whisked in a blue bowl and wet ingredients mixed in a white bowl for pumpkin bread

  • Add the flour mixture and nuts to the puree mixture and stir just to combine.

mixing the dry and wet ingredients for pumpkin bread

  • Pour into the prepared loaf pan and bake.

pumpkin bread in loaf pan ready for baking

  • Let cool before serving.

pumpkin bread with 3 slices on a marble cutting board and knife

The best nuts for adding to Pumpkin

The best nuts for pumpkin are pecans (that is what I used in this bread),  walnut or even hazelnuts.

How to store Pumpkin Loaf

Tightly wrap the cooled bread in plastic, it can be kept at room temperature for two to three days. If you prefer you can store it in the refrigerator for up to 7 days.

This sweet bread can also be frozen. Tightly wrap the bread in plastic then place in a freezer bag or container. It will keep for up to three months in the freezer.

sliced pumpkin bread on a white board

More delicious Pumpkin Recipes

Easy Pumpkin Muffins with Cinnamon Glaze

Pumpkin & Cheese Stuffed Meatloaf

Pumpkin focaccia Bread with Black Olives

Homemade Pumpkin Soup with Parmesan Croutons

Creamy Pumpkin Pasta Sauce

This is one of those loaves that really doesn’t need a glaze or frosting, it is good just they way it is. So if you want to give it a try let me know what you think. Enjoy!

up close slice of pumpkin bread

sliced pumpkin bread on a white board

Pumpkin Bread

Rosemary Molloy
The perfect Fall Pumpkin Bread. A quick & easy loaf made with pumpkin puree & chopped nuts. Slice it for Breakfast, Snack or why not even dessert?  
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Bread
Cuisine American
Servings 14 slices
Calories 229 kcal

Equipment

  • 8 1/2 inch loaf pan

Ingredients
 
 

  • 1 3/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 pinch ginger
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs beaten
  • 1/2 cup light olive oil or vegetable oil
  • 1/4 cup water
  • 1 cup packed brown sugar
  • 1/2 cup chopped nuts (pecans, walnuts or hazelnuts)

Instructions
 

  • Pre-heat oven to 350F (180C). Lightly grease and flour an 8 1/2 inch loaf pan.
  • In a medium bowl whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves and ginger.
  • In a large bowl add the puree, eggs, oil, water and sugar and combine well.
  • Add the flour mixture and the nuts to the the puree mixture and mix just until combined. About 15-16 stirs.
  • Pour into the prepared pan and bake for approximately 50 minutes or until toothpick comes out clean. Let cool completely before slicing and serving. Enjoy!

Nutrition

Calories: 229kcalCarbohydrates: 29.5gProtein: 3.49gFat: 11.51gSaturated Fat: 6.92gCholesterol: 30.13mgSodium: 137.17mgPotassium: 103.27mgFiber: 1.25gSugar: 16.03gVitamin A: 2767.26IUVitamin C: 0.73mgCalcium: 28.57mgIron: 1.34mg
Keyword easy pumpkin bread, pumpkin bread, pumpkin bread recipe
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    Filed Under: Desserts, Fall/Winter, Most Posts, Muffins & Sweet Breads, Nuts, Vegetables

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    1. Doreen says

      October 18, 2021 at 12:52 am

      5 stars
      Best pumpkin bread recipe I have made – and tried many! Thanks for sharing another great one. I started off making Italian Wedding Soup on a nice Fall day and this was a nice ending.

      Reply
      • Rosemary says

        October 19, 2021 at 8:40 pm

        Hi Doreen, thanks so much, nothing like soup at this time of the year. Take care.

        Reply
    2. Anna Ricks says

      October 8, 2020 at 5:35 pm

      Hi there! I am wanting to make this recipe very soon. I am wondering if I can use the innards from the pumpkin to make the puree instead of the pumpkin slices. I of course would pick out the seeds, I just wanted to know if you cooked and pureed the inside of the pumpkin rather than the flesh if it would work the same.

      Reply
      • Rosemary says

        October 8, 2020 at 11:33 pm

        Hi Anna, if you mean pumpkin that you use for Halloween? No that isn’t a good squash for eating. If you mean an edible squash then yes I have a recipe for making puree https://anitalianinmykitchen.com/pumpkin-puree/, I hope this helps, let me know.

        Reply
    3. Holly Tomassetti says

      November 9, 2019 at 9:37 pm

      Could I use coconut oil instead?

      Reply
      • Rosemary says

        November 10, 2019 at 10:18 am

        Hi Holly, apparently you can it’s a one for one but you should melt and cool the coconut oil first before adding to the recipe. Let me know how it goes.

        Reply
    4. Noela says

      October 28, 2019 at 3:16 am

      I live in Australian and as far as I know we don’t have canned pumpkin but I have never looked for it as I like to make things from scratch. I don’t like processed foods and their additives! I also have food intolerances so have to be careful what I put into my body! To make the pumpkin puree for the Pumpkin Bread is it just cooked pumpkin mashed or do you add butter or milk to make it sloppy and if so, how much?

      Also, I have made your cinnamon cake and it is beautiful and so light.

      Thanks for the great recipes.

      Reply
      • Rosemary says

        October 28, 2019 at 10:37 am

        Hi Noela, I agree I don’t like adding additives either. The pumpkin puree is just pumpkin nothing added here is the link here https://anitalianinmykitchen.com/pumpkin-puree/. Let me know how it goes and thanks, glad you enjoyed the Cinnamon cake. Have a great week.

        Reply
    5. MissRHoda says

      October 27, 2019 at 3:08 am

      I have not yet had success baking with pumpkin. I use puree but my breads come out soggy in the centre! I thought I followed the instructions. I thought I would correct it by leaving it in the oven longer but the edges began to get more ‘crispier’ than I wanted.

      Reply
      • Rosemary says

        October 27, 2019 at 4:45 pm

        Hi sounds to me that your oven temperature could be off, you should check it to make sure it is properly set. I make a lot of recipes with puree (apple, pumpkin) and it has yet to happen. Let me know.

        Reply

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