This is my new favorite quick bread for fall. Seriously full of pumpkin spice flavors, moist, and easy to make! Just one bowl. Grandma knew what she was talking about with this one! Look no more for your new recipe for pumpkin bread.
This is another of Grandma S’s recipes that was in Grandma R’s recipe box. I knew they were friends but it’s really sweet to see just how many of each others recipes they have. They both were excellent cooks!
This pumpkin bread recipe really is a delicious fall treat. Perfect to enjoy with a cup of coffee. Moist and bursting with fall flavors.
Other Quick Bread Recipes
If you have been following along you know that I especially love to make quick breads. They are just so easy to make and you can’t seem to mess them up! Be sure to check out the others ones I’ve made.
- Apricot Bread is a beautiful golden loaf with a light citrus flavor. The dried apricots really give this a pretty look.
- Cranberry Bread is another fall favorite! Add dried cranberries for an even nicer flavor.
- What quick bread list would be complete without Banana Bread? This recipe has never failed me and I’ve made it dozens of times! When your bananas get too brown toss them in the freezer. Once you have two or three it’s time to thaw them and make a loaf!
Tips for how to make Pumpkin Spice Bread
- It makes 3 large loafs or 1 large and 3 small. So plan to share, freeze, or halve the recipe. Or its super good just eat it all, I won’t judge!
- Be sure to buy pumpkin puree not pumpkin pie filling. The pie filling is pre-sweetened and spiced.
- 2 Cups pumpkin puree is approximately one 15 ounce can.
- For more fall spice flavor add 1/4 teaspoon of allspice or cloves. You could also double the cinnamon to 2 teaspoons.
- My mini loaf pan is the size that makes 4. So I did one regular loaf pan and filled 3 in my mini.
- This is an easy recipe that you make in just one bowl.
How to store pumpkin spice bread
Let cool completely then wrap tightly in aluminum foil or plastic wrap. This pumpkin spice bread should keep for up to 3 days at room temperature or up to 6 days when refrigerated.
This recipe freezes very well. Wrap tightly in aluminum foil, I usually double wrap it just to be safe, then place in a freezer bag. It is good in the freezer for up to 3 months.
When ready to use after freezing let it thaw at room temperature for one hour, unwrap and transfer to a baking sheet or loaf pan. Bake at 350 for 5-10 minutes until heated all the way through. Then let it cool before slicing. It will be as good as the day it was baked.
Need another pumpkin recipe? Check out this Pumpkin Cake, also from Grandma S. She called it pumpkin bars and left the flour off on accident. But I got it all figured out and it will not disappoint!
Baking times by pan size
Mini Loaf size baked in 40 minutes. The regular loaf took 1 hour. To be safe I suggest you check mini at 30 minutes and the large/regular loaf at 50. Once a knife or toothpick comes out clean the bread is finished.
A note about serving size and nutrition information
This recipe makes 3 large loafs or 1 large loaf and 3 mini loafs. I decided to do serving and nutrition based on 1 large loaf cut into 12 servings and each mini as 6 servings for a total of 30. There just isn’t a good way to add that in the recipe card so I wanted to clarify that here.
Pumpkin Spice Bread
Grandma's recipe for a delicious and moist pumpkin spice bread that's full of fall flavors.
Makes 3 large loafs OR 1 large and 3 mini loafs.
- 3 Cups white sugar
- 3 1/2 Cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 4 eggs
- 1 Cup oil I used vegetable
- 3/4 Cup water
- 2 Cups pumpkin puree not pumpkin pie filling approximately one 15 oz can
- Preheat oven to 350
- Beat eggs, oil, and water.
- Add dry ingredients and stir well.
- Pour into greased loaf pans. Bake at 350. Mini loafs for 40 minutes and regular size loafs for 1 hour.