Easy Pumpkin Bread Recipe For Fall Baking

Name: Easy Pumpkin Bread Recipe For Fall Baking
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 10
Cuisine: American
Ingredients: 1 (15 oz) can pure pumpkin puree; 4 large eggs; 1 cup vegetable oil; 2/3 cup water; 2 teaspoons vanilla extract; 2 ½ cups white sugar; 3 ½ cups all-purpose flour; 2 teaspoons baking soda; 1 ½ teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; ½ teaspoon ground cloves; ¼ teaspoon ground ginger

I’ll never forget the first time I tried to make this Easy Pumpkin Bread Recipe For Fall Baking. I was so excited, I dumped all the ingredients into the bowl at once. I didn’t even mix the wet and dry separately. It came out of the oven looking like a sad, dense brick. My husband took one bite and said, “It’s… very pumpkin-y.” We ended up using most of it as a doorstop. But that failure made me obsessed with getting it right, and now it’s the one thing I can actually brag about.

Recipe Card

Recipe Title	Easy Pumpkin Bread Recipe For Fall Baking
Servings	10
Prep Time	15 minutes
Cooking Time	65 minutes
Calories	320

Ingredients

1 (15 oz) can pure pumpkin puree
4 large eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons vanilla extract
2 ½ cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

That can of pumpkin puree is the star. One time I grabbed pumpkin pie filling by mistake. The bread was so sweet and spiced it was basically inedible. Learned that lesson the hard way! And the oil seems like a lot, but it makes it super moist. I tried cutting it back once and it was dry as sawdust.

Directions

Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans.
In a huge bowl, mix the pumpkin, eggs, oil, water, and vanilla until it’s all combined.
In a separate bowl, whisk together the sugar, flour, baking soda, salt, and all the spices.
Slowly stir the dry ingredients into the wet ingredients. Just mix until the flour disappears, don’t go crazy.
Pour the batter evenly into your greased pans.
Bake for about 60 to 65 minutes. It’s done when a toothpick poked in the center comes out clean.
Let the loaves cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

The biggest mistake I make is overmixing the batter. I get nervous and just keep stirring. It makes the bread tough and gives it weird tunnels. Now I just fold it until I can’t see flour anymore and walk away. It’s so much better that way.

This Easy Pumpkin Bread Recipe For Fall Baking is my go-to for so many things. I make a double batch and freeze one loaf for when guests pop over. It makes the whole house smell like autumn, which is way better than lighting a candle. And my kids actually eat it, which is a miracle with the veggies hidden inside.

It’s the ultimate comfort food for a chilly weekend. I love having a slice with my coffee in the morning. The leftovers (if there are any) are even better the next day. It’s a one-bowl kind of recipe, which means less cleanup for me. I’ve tried a healthy swap with applesauce for the oil, but it just wasn’t the same.

Next time I make it, I might throw in some chocolate chips. My neighbor does that and her kids go nuts for it. I’d also love to try making muffins with the batter for an easy grab-and-go breakfast. This recipe is so forgiving, you can really play around with it.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
320	45g	14g	4g

Yeah, it’s not exactly a health food. The sugar and oil do most of the work here. I’ve tried cutting the sugar to 2 cups and it was okay, but not great. For my gluten-free friend, I used a 1-to-1 gluten-free flour blend and it worked perfectly! Just don’t tell her it was an accident because I ran out of regular flour.

Ingredient Swaps

Ingredient	Substitution
Vegetable Oil	1 cup applesauce (less fat)
White Sugar	2 cups brown sugar (deeper flavor)
All-Purpose Flour	3 ½ cups whole wheat flour (denser texture)
Eggs	4 flax eggs (for vegan)

I’ve tried almost all of these. The applesauce swap works if you want it a bit lighter, but it’s more cake-like and less moist. Brown sugar is my favorite swap—it gives it a richer, almost caramel flavor. The whole wheat flour made it really dense and hearty, like a breakfast bread. The flax eggs worked surprisingly well, but it didn’t rise quite as much.

Tips

Don’t use pumpkin pie filling! It has sugar and spices already added and will throw everything off.
Let the loaves cool completely before you slice them. I know it’s hard to wait, but if you cut it warm, it’ll be gummy.
Wrap a cooled loaf tightly in plastic wrap and freeze it for up to 3 months. It thaws perfectly.
Add a cup of chocolate chips or chopped nuts to the batter for a little extra something.

I cannot stress the cooling tip enough. I ruined a beautiful loaf because I was impatient and wanted a warm slice. It completely fell apart and turned into a pile of delicious crumbs. We ate it with spoons over ice cream, so it wasn’t a total loss, but still. Wait for it to cool!

FAQ

Can I make this into muffins instead?
Absolutely! Just pour the batter into a muffin tin lined with papers. They’ll only need about 20-25 minutes in the oven. I do this all the time for my kid’s school snacks.

My bread is raw in the middle but burnt on top. What happened?
Oh man, I’ve been there. Your oven is probably too hot. Oven temperatures can be liars. Next time, try lowering the temp to 325°F and tenting the top with foil for the last 20 minutes to keep it from burning.

Why did my bread sink in the middle?
This usually means it needed just a few more minutes to bake, or you might have used too much baking soda. I once misread tsp for tbsp and used a tablespoon of baking soda. It rose like a volcano and then collapsed into a sad crater. Measure carefully!

That’s everything I know about making Easy Pumpkin Bread Recipe For Fall Baking! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.