Classic pumpkin bread perfect for Fall.
Mix up your own pumpkin spice, and this recipe will be on repeat at your house. You can make this recipe with or without chocolate chips. We love quick breads! You know sweet breads that are almost like cake. This recipe for pumpkin bread is so good! When it comes to pumpkin bread, it’s nice to know that you can usually count on having all the ingredients because it’s so easy to keep a couple cans of pumpkin puree in your pantry. Canned pumpkin is a great food storage item too! This recipe is one of my favorite things about Fall.
Ingredients For Pumpkin Bread:
- 1 15oz. can pumpkin puree
- 4 eggs
- 3 cups sugar
- 1 Cup vegetable oil
- 2/3 Cup water
- 3 1/2 Cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves *optional
- 1 cup mini semisweet chocolate chips *optional
Pumpkin Spice:
Did you know that it is super easy to make your own pumpkin pie spice? It’s just a few basic spices mixed together: 1 teaspoon of allspice, cinnamon, ginger, nutmeg and half a teaspoon of cloves; homemade pumpkin spice.
How To Make Pumpkin Bread:
- Preheat your oven to 350. Prepare 2 – 9×5 baking pans with non stick cooking spray.
- Cream sugar and oil together. Add eggs, pumpkin and water.
- Sift all dry ingredients together. Add dry ingredients to wet ingredients. *Stir in the mini semi sweet chocolate chips at this point if you desire.
- Bake for 1 hour. Remove from the oven and allow to cool for 30 or more minutes in the pan before cutting into the bread. Enjoy!
So you can make this recipe with or without chocolate chips. We like it both ways. If you do add chocolate chips, the mini semisweet Nestle Chocolate Chips are really good in it! We made it in little mini bread loaf pans this time and they make the cutest gifts!
Why Did My Pumpkin Bread Fall?
If you find that your pumpkin bread has fallen or collapsed while baking there are two reasons why this may have occurred:
- Your leavening agent (baking soda/baking powder) may have been stale.
- You overfilled your loaf pans. If you overfill your pans then there is no room for the loaf to rise which causes it to collapse.
What Pans Should I Use?
You can make it in two regular sized loaves or you can use the mini bread loaf size and make four mini loaves of pumpkin bread, a few to eat and a few to share, if it’s not gone too fast. 🙂
How Do You Know When Pumpkin Bread Is Done?
You will check for doneness by inserting a toothpick into your loaf. If the toothpick comes out and it is clean then it is done; if not then you should let the pumpkin bread bake for another 5-10 minutes and then recheck for doneness.
Why Is My Pumpkin Bread Not Getting Done In The Middle?
If after you have checked your loaf for doneness and the toothpick is still not coming out clean then you might want to lower the temperature of your oven and cover your bread with a loose aluminum foil tent to prevent the bread from getting burned while the center bakes.
Another possible reason your bread may not be getting fully done could be the type and size of pan you are using. If it is different than the loaf pan size we recommend then it can cause baking issues.
What To Eat With Pumpkin Bread?
You can try it with:
- Nutella
- Cream Cheese
- Cinnamon Butter
- Cinnamon Cream Cheese
- Apple Butter
We enjoy a big smear of soft room temp butter and oh baby…it’s so good!
If you make this recipe, please let me know!
-Using the star icons below: RATE and COMMENT… I would love to hear your experience. Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe with your comment.
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Pumpkin Bread
The best pumpkin bread recipe - so easy and so delicious! You can make it with or without chocolate chips.
Ingredients
- 1 15oz. can pumpkin puree
- 4 eggs
- 3 cups sugar
- 1 Cup vegetable oil
- 2/3 Cup water
- 3 1/2 Cups flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. allspice
- 1 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. cloves *optional
- 1 cup mini semisweet chocolate chips *optional
Instructions
-
Preheat your oven to 350. Prepare 2 - 9x5 baking pans with non stick cooking spray.
-
Cream sugar and oil together. Add eggs, pumpkin and water.
-
Sift all dry ingredients together. Add dry ingredients to wet ingredients. *Stir in the mini semi sweet chocolate chips at this point if you desire.
-
Bake for 1 hour. Remove from oven and allow to cool for 30 or more minutes in the pan before cutting into the bread. Enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
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kelley says
Pumpkin bread is one of my favorites and it definitely has felt like fall is in the air, hasn’t it. I’d love to hang on to the last few days of summer though! I love the way you packaged the loaf to giveaway. For those of us (me!) who aren’t so crafty, is that parchment paper under the ribbon? So cute!
kami says
Hi Kelley!
Yes it is! Just a little strip of parchment folded in half. 🙂
Audrey Crisp says
Mmmmm that looks delish! Thanks for the recipe!
Cameron says
I can’t wait for fall…..and I’m going to make this recipe right now to pass out to friends tomorrow as a “Welcome Fall” treat! Thanks for the recipe.
Megan says
Yummy! Thanks for sharing. I’m so ready for fall baking! Come check me out when you get a chance.
NYOA says
This packaging is adorable! I love pumpkin bread too. It’s such a great way to get us in the mood for Fall! Will you link this to Sunday Supper Stumble? I think I’m already following, but I’m going to try again just in case! Happy Stumbling! http://notyourordinaryrecipes.blogspot.com/2011/09/sunday-supper-stumble.html
Jenn says
I was just thinking of making something with pumpkin! Pumpkin Bread is one of my faves.
Julie says
I am so ready for Pumpkin Bread! Thanks for sharing!
Heidi says
Thanks for sharing! was just searching for a recipe and found you on Tip Junkie
Rachel @ Lines across my face says
That looks delicious! I LOVE pumpkin bread but I have never made it myself before. I would love it if you would stop by and share this at the crafty link party going on right now at Lines Across My Face.
I hope to see you soon,
Rachel
http://linesacrossmyface.blogspot.com/2011/09/cure-for-common-monday-8-flashback.html
Jennifer @ Jane Deere says
I came across your blog on Tip Junkie and I love your post! I Loooove Pumpkin Bread!
I would love it if you would come by my blog and link up to Fusion
Fridays with your favorite or most recent recipes, handmade crafts, diy
projects, tips & tricks, and how to’s! { open through Wednesday! }
http://janedeereblog.blogspot.com
I would love it if you would come by Friday and link up!
Julia says
Had two pumpkins from my CSA box – just made 4 loaves of bread and 4 dozen pumpkin muffins! THANK YOU! 🙂
Kami Giglio says
Hi! Just stopping by to say I was looking for a yummy pumpkin bread recipe on Pinterest and I stumbled across yours. When I saw your name was Kami too (even spelled the same way!!) I just had to try it 🙂 Not too many of us, though I’ve come across a few on blogland. Always cool. Great blog!
Kami
rosemarie johnson says
now after you make these can they be frozen if wrapped real well,
Roselyn Peterson says
What kind of flour are you using? Is it all purpose or self rising?
Kami says
Hi Roselyn! It’s all purpose flour!