September is days away, and I couldn’t stop myself from breaking out some pumpkin for a batch of this amazing Pumpkin Bread. For another amazing pumpkin recipe, next, try these Amazing Pumpkin Squares with Burnt Butter Cinnamon Icing.
My mom is the quick bread queen, and pumpkin bread is one of her specialties. This bread comes out perfectly–just the right combination of pumpkin and spice. The texture is perfect and as good as it is on day one, it somehow gets even better on day two. The outside edges soften up and mmm, mmm, mmm. I could eat it all day!
More Yummy Quick Bread Recipes
- Amish Banana Bread
- The BEST Zucchini Bread Recipe
- Banana Zucchini Bread (Bikini Bread)
- Pumpkin Chocolate Chip Bread
- Classic Banana Bread
My mom makes this recipe along with her classic banana bread and her poppy seed bread every time we come to visit. It seems she keeps a never-ending supply in her freezer. All of the grandkids love it.
HOW TO MAKE PUMPKIN BREAD
- Preheat oven to 350 degrees.
- Grease 5 mini loaf pans or 2 large loaf pans. Set aside.
- Using a stand mixer or hand mixer, combine butter, oil, sugar, and eggs. Mix until well combined.
- Next, add the pumpkin and vanilla and mix together.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg.
- Add flour mixture to the pumpkin mixture and mix until blended together. Careful not to overmix.
- Pour batter into greased bread pans and fill each pan 2/3 – 3/4 full.
- 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.
- After bread completely cools, store it in a Ziploc bag or airtight container. You can also freeze it for up to three months.
Tips for making Pumpkin Bread
- You can use 1 cup of oil instead of 1/2 cup butter and 1/2 cup oil.
- For a more healthy bread, you can use half whole wheat flour and still get great results.
- I like to use mini loaf pans when I make quick breads. This recipe will make 5 mini loaves or 2 large loaves.
- You can freeze the bread for up to three months when placed in a Ziploc bag or airtight container.
More Awesome Pumpkin Recipes
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.
Author: Darlene Kjar
Recipe type: Quick Bread
Cuisine: Breakfast or Snack
Serves: 12
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Grease 5 mini loaf pans or 2 large loaf pans. Set aside.
- Using a stand mixer or hand mixer, combine butter, oil, sugar, and eggs. Mix until well combined.
- Next, add the pumpkin and vanilla and mix together.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg.
- Add flour mixture to the pumpkin mixture and mix until blended together. Careful not to overmix.
- Pour batter into greased bread pans and fill each pan ⅔ - ¾ full.
- 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.
- After bread completely cools, store it in a Ziploc bag or airtight container. You can also freeze it for up to three months.
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Thank you. I am going to make pumpkin bread.
Awesome!
I have noticed there is a bright note, almost citrus-y, in Starbucks pumpkin bread. I add a splash of lemon or orange juice, this seems to help. I also only add about 2/3 of the can of pumpkin. A lot of people put brown sugar in their pumpkin bread, but Starbucks does not. They also use a mixture of regular flour and barley flour. The barley flour helps it to be moist. I usually do about 2 1/2 cups regular and 1 cup of the barley flour. I add 1/4 tsp of ginger also, and a pinch of allspice. One thing which I have done from time to time is add some honey-roasted chopped pecans to the top along with pepitas. I have tried many Starbucks copycat recipes, but I feel yours is the closest. I make it about every other week, and it freezes well also, if you double-bag it.
I’ll have to try it this way, I never would have thought to add lemon or orange juice! Can’t wait to give it a try!
My boyfriend doesn’t really like pumpkin pie Or I guess the cloves/pumpkin pie spice, so I made this bread and let’s just say I found something pumpkin he will eat and he absolutely loved!!
Lol, Awesome!
Fabulous recipe!
I used half whole wheat
It’s a very smooth textured bread with beautiful nutmeg undertone
Thanks, Nic! So glad you liked it.