Pumpkin Bread
Prep time
Cook time
Total time
A quick bread with a subtle cinnamon flavor that complements the pumpkin puree in this delicious bread.
Recipe type: Quick Bread
Cuisine: Breakfast or Snack
Serves: 12
  • ½ cup butter, softened
  • ½ cup vegetable or canola oil
  • 2-2/3 cup granulated sugar
  • 4 eggs, beaten
  • 1 (15 oz.) can pumpkin
  • 1 tsp vanilla
  • 3½ cups all-purpose flour
  • 1½ tsp salt
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  1. Preheat oven to 350 degrees. Grease 5 mini loaf pans or 2 large loaf pans. Set aside.
  2. Using a stand mixer or hand mixer, combine butter, oil, sugar, and eggs. Mix until well combined.
  3. Next, add the pumpkin and vanilla and mix together.
  4. In a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg.
  5. Add flour mixture to the pumpkin mixture and mix until blended together. Careful not to overmix.
  6. Pour batter into greased bread pans and fill each pan ⅔ - ¾ full.
  7. If using large bread pans, bake at 350 degrees for 1 hour. If using mini loaf pans, bake at 350 degrees for 40-45 minutes. When a toothpick inserted into the center of the loaf comes out clean, the bread is done baking.
  8. After bread completely cools, store it in a Ziploc bag or airtight container. You can also freeze it for up to three months.
Recipe by Real Life Dinner at https://reallifedinner.com/pumpkin-bread/