Homemaking/ Recipes

Pumpkin Bread Recipe

Nobody likes a dry piece of bread. Yet there is nothing like biting into the most moist bread in the world. Well, this pumpkin bread recipe will be sure to please. Look no further for the most moist pumpkin bread recipe!

Announcement: Friday we are starting an 12 week marriage study going through the book Happily Married! I am super excited to dissect this book with you all! There is so much wisdom to glean! Read more about the book and grab a copy here to be ready to begin!


A few weeks ago I shared with you my epic fail of baking pumpkin bread. If you missed that hilarious post, I strongly encourage you to check it out. It will be sure to give you a good laugh if nothing else!

For someone who doesn’t really like pumpkin flavored food or drinks (shocker I know!), I was surprised to find out that I love this pumpkin bread. It is so moist and the flavor is amazing that I want to bake it again and again. it is honestly the most moist bread that I make. I think that is the major reason why it is such a win!

It is definitely a crowd pleaser! This recipe makes two loaves so you are sure to have enough for everyone or you can freeze one to save for later. They thaw out really well.

pumpkin bread recipe

I also use homemade pumpkin puree. By freezing a large amount we are able to enjoy pumpkin flavored foods for most of the year! I love to make anything I can from scratch! I will include both ways to make this recipe for your convenience!

Pumpkin Bread Recipe

*adapted from Taste of Lizzy T

pumpkin bread recipe

1 cup oil

2 cups sugar

2 teaspoons vanilla

3 eggs

2 cups solid pack pumpkin (or 1 -15oz can of pumpkin puree)

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon – 1tbs pumpkin pie spice (this is up to you, if you like a milder flavor and more pumpkin then be sure to use only 1tsp but if you like more of a “spice” than add closer to 1tbs. 1tbs is what my family prefers!)

 

Mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside.

pumpkin bread recipe pumpkin bread recipe pumpkin bread recipe pumpkin bread recipe pumpkin bread recipe

In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Add the wet ingredients to the dry ingredients and mix just until combined.

pumpkin bread recipe

Grease and flour two loaf pans.

floured pans

Split the batter between the two pans.

pumpkin bread recipe

Bake at 325 degrees for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean.

If the directions are followed correctly and carefully you will end up with two perfectly baked loaves of pumpkin bread. Ones that you will be dying to slice open and enjoy once you pull them out of the oven. Unlike our first attempt!

pumpkin bread recipe

pumpkin bread recipe
pumpkin bread recipe pumpkin bread recipe

Your turn! Be sure to come back and let me know how your pumpkin bread turns out!

This post may be linked up with any of these blogs.

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10 Comments

  • Reply
    Carolina Hinojosa-Cisneros
    January 20, 2016 at 9:06 am

    This looks extra yummy! I’m going to try to make this; however, I’ll substitute the flour for a gluten free option. I think it might turn out okay! I will let you know. Thank you for sharing your recipe. Also, good luck with your marriage study course! God bless and happy to be your neighbor at Women With Intention Wednesdays.

    • Reply
      Anastasia Safee
      January 20, 2016 at 11:24 am

      I bet it would turn out just fine as well. I’ve not had any experience baking with gluten free flour before. Let me know!

  • Reply
    Michelle
    January 20, 2016 at 10:59 am

    This look great, I will definitely be giving this a try! Thanks for sharing 🙂

  • Reply
    Pam
    January 20, 2016 at 4:36 pm

    This DOES look amazing even though I am not a huge pumpkin fan. Never fear…..my hubby is. Thanks for the recipe!

    • Reply
      Anastasia Safee
      January 21, 2016 at 10:42 am

      I’m not a huge fan either but for some reason this bread tastes so good I can handle it. Which makes my family very happy 🙂

  • Reply
    Shannon @ Of The Hearth
    January 23, 2016 at 11:48 pm

    I love quick breads and this one sounds great! Recipes that make two loaves are the best because one is never enough. I hope to try this recipe this week!

    • Reply
      Anastasia Safee
      January 25, 2016 at 8:58 am

      Same here, my family gobbles yummy bread down so fast!

  • Reply
    Connie T.
    November 23, 2016 at 9:39 pm

    Hi,
    This looks delicious! Have you ever added pecans or walnuts to the batter? If so, how much?
    I want to try this!

    • Reply
      Anastasia Safee
      November 26, 2016 at 10:10 am

      I haven’t personally due to a tree nut allergy in the family but if I did I would probably do between 1/2-3/4c. I definitely would not more than that so it doesn’t overpower the bread. Let me know how it goes!

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