Simple Pumpkin Bread Recipe
Simple Pumpkin Bread Recipe
Pumpkin Bread is a classic quick bread made with pumpkin purée and warm spices. It’s moist, flavorful, and perfect for fall, holidays, or anytime you want a cozy homemade loaf. This recipe harkens back to traditional home baking, perfect for fall gatherings, holiday treats, or just a cozy weekend project. Whether you’re baking for Thanksgiving or simply to enjoy with a cup of coffee, this pumpkin bread recipe is worth bookmarking.
Pumpkin Bread
Ingredients 2/3 cup shortening2 2/3 cup sugar
4 eggs
1 - 1 lb canned pumpkin
2/3 cup water
3 1/3 cup flour
1/2 teaspoon baking powder
2 teaspoons soda
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
nut meats to your taste
2/3 cup raisins
variation (one orange round)
Preheat oven 350 degrees
Instructions
1. Preheat oven to 350°F. Grease a bread pan.
2. In a large bowl, combine shortening, sugar, eggs, canned pumpkin, and water. Mix until smooth.
3. Add flour, baking powder, soda, salt, cinnamon, cloves, raisins, and nut meats. Stir until well blended.
4. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted near the center comes out clean.
Serve warm or cooled. Makes about 8–10 servings.
Total Cook Time - 1 hour
Equipment - bread pan
Servings about 8-10+ servings
Pumpkin Bread FAQ
Should I use pumpkin purée or pumpkin pie filling?
Use plain canned pumpkin (pumpkin purée). Pumpkin pie filling has added sugar and spices and will change the recipe.
Can I leave out the nuts or raisins?
Yes. Both are optional. You can omit them or swap in your favorite add-ins.
How do I know when pumpkin bread is done?
The loaf is done when a toothpick inserted near the center comes out clean (or with a few moist crumbs).
Why does pumpkin bread sometimes sink in the middle?
Common causes are underbaking, overmixing, or too much moisture. Bake until set and avoid over-stirring the batter.
How should pumpkin bread be stored?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.
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