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Fall can’t come and go without baking this pumpkin bread recipe. It is insanely delicious and moist. It’s one of those breads that can pass as breakfast, a snack, lunch, dinner or dessert. It’s the perfect amount of pumpkin and sweetness. The flavor develops over time. I love eating it the next day with softened salted butter.
If you want to make this more of a dessert than an any time-of-day pumpkin bread recipe, you can add a streusel topping of 1/2 C flour, 1/4 C brown sugar, 1/4 C granulated sugar and 4 tbsp of melted butter. Add all those ingredients to a bowl and mix. Pile on top of the pumpkin bread and bake for the same amount of time. It’ll come out just as moist and delicious.
If you can’t get enough pumpkin recipes, you’ll want to check out this pumpkin coffee cake while you’re here.
Tips for the best Pumpkin Bread
- You’ll need to bake in a 9×5 loaf pan.
- Take the bread out a tiny bit underdone and allow the residual heat to finish the cooking.
- Wrap tightly in saran wrap or foil one it’s room temperature to keep it fresh.
Pumpkin Bread
Ingredients
- 1 C pumpkin puree
- 1 1/2 C granulated sugar
- 2 eggs
- 1/2 C vegetable oil
- 1/3 C water
- 1 3/4 C flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 3/4 tsp salt
Instructions
- Mix pumpkin puree, eggs, granulated sugar, vegetable oil and water to a bowl. Whisk by hand.
- Add dry ingredients to the same bowl. Whisk until everything is incorporated.
- Pour batter into a greased 9x5 loaf pan and bake on 350 for 1 hour 15 minutes.