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This is the BEST Pumpkin Bread recipe ever! The recipe calls for 1 can of pumpkin and makes 2 loaves. It’s perfectly spiced and easy to make, too!
Fall is here, and that means it’s Pumpkin Bread season! No Fall is complete without my mom’s Pumpkin Pie-Spiced Pumpkin Bread! It uses 1 can of pumpkin and makes 2 loaves.
My mom has stayed with us the last couple of weeks to help out as we adjust to life with our new little one, and I have taken the opportunity to have her make her famous Pumpkin Bread recipe for us. We may have even had it for dinner the day she made it. No, seriously…we did. 🙂
My mom has made this recipe for at least 20 years, and it is perfect; there’s no need to search for another recipe!
Cook’s Note:
- My family likes to top slices of pumpkin bread with a little cream cheese…delicious!
- This recipe makes 2 large loaves; save one for your family and give one away to a friend or neighbor! Or just eat a loaf for dinner as we did and save the other one for later. 🙂
- The pumpkin bread will keep covered at room temperature for up to 5 days.
ONE YEAR AGO: Peanut Butter Frosting
TWO YEARS AGO: Pumpkin Chili
THREE YEARS AGO: Quinoa Taco Casserole
Pumpkin Pie-Spiced Pumpkin Bread
Ingredients
- ¾ cup butter softened
- 2 ½ Cups granulated sugar
- 4 large eggs
- 1 15- Ounce Can pumpkin
- ⅔ cup water
- 3 ½ Cups all-purpose flour
- 2 Teaspoons baking soda
- 1 ½ Teaspoons baking powder
- ½ teaspoon table salt
- 2 Teaspoons pumpkin pie seasoning
- ⅔ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees F.
- Prepare 2 9×5-inch loaf pans with non-stick cooking spray.
- In a medium bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice, set aside.
- Cream butter and sugar together until light an fluffy, about 2 minutes. Add the eggs, pumpkin, and water and mix until incorporated.
- Add the dry ingredients and mix until combined and there are no more flour pockets.
- Divide the batter evenly among the 2 prepared loaf pans and bake 60-70 minutes, or until a toothpick inserted comes out clean.
- Transfer loaf pans to a wire rack to cool. Cool at least 2 hours before slicing.
Nutrition
Make 2 loaves of pumpkin bread.
More Pumpkin Recipes:
Ali @ Inspiralized says
I am roasting a pumpkin RIGHT now and I’m seriously thinking of making this recipe instead on what I had planned to make! Love this. Thanks for posting!
Jillian says
Yum, I’ve never roasted my own pumpkin…but I just might now! I hope you enjoyed the pumpkin bread. 🙂
Aimee says
Just made these! Subbed buttermilk for water and added a maple glaze. DEE-Lish! Thanks for a recipe that makes two loaves.
Jillian says
Fantastic, so glad you enjoyed the pumpkin bread! 🙂
Crystal says
Going to try making these soon! I need to get myself some loaf pans, though. What size pans did you use here?
Jillian says
Hi Crystal,
I used a standard loaf pan that measures 9″ x 5″.,
Happy Baking 🙂
Jillian
The Olive Branch says
Hi,
In most of the pumpkin bread recipes, they use either baking soda or baking powder. But your recipe uses both…should I does it matter? Would appreciate a response on this please
Jillian says
I can’t speak for other pumpkin bread recipes because this is the only one I have ever made. This is my mom’s recipe that she’s been making for over 25 years. With that said, yes, definitely use baking powder and baking soda as specified in the recipe. I hope this answers your questions. Enjoy! 🙂
ranadurham says
yummy in like this
Dana DeVolk says
Mmmm, a tried and true recipe, you cant beat that! I bet your house smells amazing!!
Laura says
This pumpkin bread looks delicious, I love making moms’ recipe. They are the best.
Emily says
This looks so delicious, perfect with a cup of coffee in the morning!
Amy | The Cook Report says
Mmm, so delicious, the perfect autumn snack!
Patty says
That pumpkin bread sounds amazing, love that you can make two loaves at a time!
Jenn says
This will make a great holiday gift or item to bring to parties and gatherings, what a wonderful recipe!
Eva says
Looks delicious!
Can this be frozen ahead?
Jillian says
Yes! The baked bread will keep all wrapped up in the freezer for about 4-6 months.
Calvin says
Wonderful texture. I really like the idea of pumpkin bread! I can smell it already.
Jillian says
So glad you liked it. And you’re right, the baking bread makes your house smell eavenly!