Easy Pumpkin Bread Recipe (One Can, Makes 2 Loaves)
This is the best pumpkin bread I’ve found, and it has one thing going for it that some other recipes don’t: it uses one full 15-ounce can of pumpkin to make two large loaves. No half-used can rattling around your fridge. One loaf to eat now and one to freeze or hand to a neighbor. It’s moist, warmly spiced, and comes together quickly with pantry staples you probably already have.
I’ve made a lot of pumpkin bread over the years, and this is the one my search ended on. For a decadent bite with a moist crumb and a good balance of spice and pumpkin flavor, this is it. It bakes into muffins beautifully too, so if you’d rather have one loaf plus a batch of muffins, that works perfectly with the same batter.
Prefer your pumpkin bread with nuts or chocolate chips? No problem, this base recipe can handle either. I’ve experimented with pecans and dark chocolate chips but prefer the basic loaf without any distractions.
Don’t put pumpkin away once November’s over.this one is worth baking straight through the winter and even into early spring. Don’t worry, I’m not a crazy person… I don’t serve pumpkin baked goods in May, but the season can last a lot longer than a few autumn months!
Other Pumpkin Recipes to get Your Fix this Fall:
Pumpkin Buttermilk Bundt Cake
Roasted Pumpkin and Garlic Soup
Vegan Pumpkin Chocolate Chip Muffins
Tips for Baking the Best Pumpkin Bread
Can I use fresh pumpkin instead of canned?
Yes. Canned pumpkin purée is what I reach for because it’s consistent and quick, but fresh roasted pumpkin purée works well too. If you use fresh, drain it well before measuring it, fresh purée tends to hold more water than canned, and extra moisture can make the loaves gummy.
Can I make this into muffins?
Absolutely, this batter is great for muffins. Fill lined or greased muffin cups about two-thirds full and bake at 350°F for 18–22 minutes, until a toothpick comes out clean. One loaf’s worth of batter makes roughly 8–10 muffins, so you can do one loaf plus a batch of muffins from the same bowl.
How do I store and freeze pumpkin bread?
Wrapped tightly, the loaves keep at room temperature for about 4 days. To freeze, cool completely, then wrap each loaf in plastic wrap and again in foil. These pumpkin bread loaves keep for up to 3 months. This is exactly why the two-loaf yield is so handy: eat one now, freeze the other for later.
Can I reduce the sugar or use whole wheat flour?
You can lighten it up. Reducing the sugar by a few tablespoons still gives you a tender loaf, and swapping in up to half whole wheat flour adds a nutty depth without making it heavy. Go all whole wheat and the crumb turns denser, so half-and-half is my sweet spot for a “health kick” version.
Can I add chocolate chips or nuts?
Yes! Stir up to a cup of semi-sweet chocolate chips or chopped walnuts or pecans into the batter at the very end, just until distributed. Toss them with a teaspoon of the flour first so they don’t sink to the bottom.
Easy Pumpkin Bread Recipe (One Can, Makes 2 Loaves)
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 2 loaves 1x
Description
A proven recipe and a family favorite. Use one whole can of pumpkin puree and create two large loaves. One for you and one to freeze or share.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- Optional add-ins: 1 to 1 1/2 cups of chopped pecans or walnuts, chocolate chips, or a mix of both
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour two 7×3 inch loaf pans.
- In a mixing bowl, stir together pumpkin puree, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger until well combined.
- Stir the dry ingredients into the wet pumpkin mixture until just blended. Do not over mix.
- If using nuts or chocolate chips, fold them in. To keep them sinking to the bottom, you can dust them with a spoon of flour first.
- Split the batter evening and pour into the prepared pans.
- Bake for about 60 minutes. Loaves are done when toothpick inserted into center comes out clean. The edges will be crispy
- Cool in the pans for 20 minutes before turning out to a rack to cool completely.
- To freeze, wrap cooled loaves in aluminum foil and then put in an airtight plastic bag.
Notes
This recipe is perfect for gifting! Wrap in foil and tie with a bow and give one of the loaves to a friend or neighbor.
The Best Pumpkin Bread Recipe
I adore pumpkin and I am always trying to find new recipes for it. The rest of family however can’t stand pumpkin by itself. So I decided to make the Pumpkin Chocolate Chip Bars and they loved it. The whole pan was finished that night. I am definitely going to try this recipe. I will let you know how I go.
This is the only pumpkin bread recipe I have used since I found it almost 10 years ago. It really is the best! Moist, slightly spicy and delicious. I buy the little disposable foil loaf pans and make around 10 mini loafs for gifts for neighbors, teachers, etc. Always a big hit.
Oh man! I’m throwing in chocolate chips and muffin-ing the begeezus out of this.
I was all set to make a boxed GF cake mix for dessert tonight, but I think you just convinced me to do this instead. I love LOVE pumpkin desserts, so I’m glad to see this today. I’m also of the mind that pumpkin deserves attention for much more than the week of Thanksgiving.
Thanks – perfect recipe for today.
Erika
I LOVE pumpkin bread! The idea of using fresh roasted pumpkin puree has always appealed to me, I just have not tried it yet. Your pumpkin bread looks delicious, and I will have to try your recipe in the future! …after all, you do call it the best!
-Brandon
http://www.theyummybits.com
Twitter @theyummybits
I did make this back a couple of days ago and it was a big hit at home. I used two 8×4 pans -they got pretty tall in their pans, but didn’t flow over or anything.
I have one in the freezer and we’re making our way through the other one. I even shared a piece with my hair stylist yesterday. Terrific – absolute keeper.
Erika
the new home owner in me loves your countertops! (trying the recipe today)
how many large loaves does it make
Great!! looking pumpkin bread recipe. I am a bread lover and new at baking bread. Have a few health issues and need to learn how to make my own bread. “Awesome Website.”
I have used this recipe for probably 40 years!! I use it to make other quick breads by subbing 2 cups puréed/mashed/shredded fruit or carrots/zucchini for the pumpkin and slightly altering the spices. Works every time!! I also sub 1/2 cup of applesauce for 1/2 cup of the oil.