This easy Pumpkin Bread recipe comes from my mother-in-law Sheri and has been made for generations. Sheri’s easy recipe is a tried and true pumpkin bread that is a fall favorite with warm spices.
I may earn commissions for purchases made through links on this post.
BEST PUMPKIN BREAD RECIPE
Things I love about October:
- Target’s Halloween section
- G-rated Halloween movies (I stopped watching scary movies after I watched The Ring)
- Most importantly…all things pumpkin.
Around this time of year my husband starts asking, “Where’s the pumpkin bread?”
He’s referring to the original recipe that comes from his mom. This is my family’s favorite fall recipe.
So then I have to go digging for my mother-in-law’s famous recipe which I can never find and have to call my mother-in-law for. I still don’t think my bread will ever be as good as when Sheri makes it but here’s to trying.
This is great warm with butter or at room temperature.
ADD ONS
- You can add chocolate chips on top but I prefer the flavor plain.
- Chopped pecans can also be added if desired or any kind of nuts.
- You could also add frosting but it is definitely not necessary.
BUTTER VS OIL
This bread uses vegetable oil or canola oil which makes for a super moist crumb.
HOW TO MAKE PUMPKIN BREAD
-
Preheat oven to 350 degrees.
-
In a large bowl, whisk together the wet ingredients: egg yolks, water, oil, and pumpkin puree.
-
Add the dry ingredients: sugar, salt, cinnamon, nutmeg, baking soda, and all-purpose flour and combine with a mixer.
-
Pour batter into three medium foil loaf pans (8 x 3.75 x 2.5 inch) that have been sprayed with cooking spray. Bake at 350 degrees for 45-60 minutes or when a toothpick inserted into the center comes out clean. Don’t overcook. Top should be brown and not wet. Bake time will depend on your oven. Cool on a wire rack. Wrap in saran wrap while warm.
CAN YOU FREEZE THIS?
You can wrap this in saran wrap and then foil and freeze in a freezer bag for up to 3 months! Thaw and eat when ready.
PUMPKIN PUREE VS PUMPKIN PIE FILLING
This recipe uses a whole can of canned pumpkin puree NOT pumpkin pie filling which contains pumpkin puree, sugar, and spices.
PUMPKIN PIE SPICE
There’s no pumpkin pie spice in this bread but with a whole teaspoon ground cinnamon and nutmeg, the spices are there.
PRO TIPS FOR THIS HOMEMADE PUMPKIN BREAD
For best results and for super moist pumpkin bread is to wrap the loaves in plastic wrap after they come out of the oven and are warm. Let the bread cool slightly but should still be warm. Also, next day bread is my favorite because the flavors blend even more.
CAN I MAKE MINI LOAVES?
Yes, you can make this in mini loaf pans and bake for about 28-35 minutes.
OTHER PUMPKIN RECIPES:
OTHER QUICK BREADS
-
Preheat oven to 350 degrees.
-
Mix egg yolks, water, oil, and pumpkin puree.
-
Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.
-
Pour into three medium foil loaf pans (8 x 3.75 x 2.5 inch) that have been sprayed with cooking spray. Bake at 350 degrees for 45-60 minutes. Don’t overcook. Top should be brown and not wet. Wrap in saran wrap while warm.
Source: My MIL Sheri Denney.
