Easy Pumpkin Bread Recipe
Our pumpkin bread recipe is moist and dense with warm notes of cinnamon, nutmeg, and vanilla. Pair with a cup of your favorite coffee for an autumn treat.
Servings: 12 Slices Each Loaf
- 3 1/2 cups All-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 4 eggs
- 15 ounce can pumpkin puree
- 1 cup canola oil
- 2/3 cup water
- 2 teaspoons vanilla
Preheat oven to 350 degrees.
Spray two loaf pans with cooking spray.
Place all ingredients in the bowl of a stand mixer. Mix on low speed until combine.
Pour half the batter into each pan.
Place pans in the preheated oven and bake for 55-65 minutes. After 30 minutes, loosely place a piece of foil over each pan to ensure even browning.
Bread is done when a toothpick inserted in the center comes out clean.
Remove the pans from the oven and allow the bread to cool for 10-15 minutes before transferring to a wire rack.
Allow bread to finish cooling before slicing.
Store in an airtight container for up to 5 days.
*Cooking times may vary depending on pan type. Times listed are based on a glass pan.
*The calories listed are an approximate and are based on the ingredients and serving size listed.
*Please see post for additional tips, variations, and add-ins.
Calories: 379kcal | Carbohydrates: 81g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 401mg | Potassium: 132mg | Fiber: 2g | Sugar: 51g | Vitamin A: 5594IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg