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posted by Christy Denneyon Oct 8, 2023 (updated Nov 28, 2023) 57 comments »
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This easy Pumpkin Bread recipe comes from my mother-in-law Sheri and has been made for generations. Sheri’s recipe is a tried and true pumpkin bread that is a fall favorite with warm spices.
BEST PUMPKIN BREAD RECIPE
Things I love about October:
- Target’s Halloween section
- G-rated Halloween movies (I stopped watching scary movies after I watched The Ring)
- Most importantly…all things pumpkin.
Around this time of year my husband starts asking, “Where’s the pumpkin bread?”
So then I have to go digging for my mother-in-law’s famous recipe which I can never find and have to call my mother-in-law for. I still don’t think my bread will ever be as good as when Sheri makes it but here’s to trying.
This is great warm with butter or at room temperature.
ADD ONS
- You can add chocolate chips on top but I prefer the flavor plain.
- Chopped pecans can also be added if desired or any kind of nuts.
- You could also add frosting but it is definitely not necessary.
BUTTER VS OIL
This bread uses vegetable oil or canola oil which makes for a super moist crumb.
HOW TO MAKE PUMPKIN BREAD
INSTRUCTIONS
Preheat oven to 350 degrees.
In a large bowl, whisk together the wet ingredients: egg yolks, water, oil, and pumpkin puree.
Add the dry ingredients: sugar, salt, cinnamon, nutmeg, baking soda, and flour and combine with a mixer.
Pour batter into three medium foil loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 45-60 minutes or when a toothpick inserted into the center comes out clean. Don’t overcook. Top should be brown and not wet. Wrap in saran wrap while warm.
CAN YOU FREEZE THIS?
You can wrap this in saran wrap and then foil and freeze in a freezer bag for up to 3 months! Thaw and eat when ready.
PUMPKIN PIE SPICE
There’s no pumpkin pie spice in this bread but with a whole teaspoon ground cinnamon and nutmeg, the spices are there.
PRO TIPS
The secret to super moist bread is to wrap the loaves in plastic wrap after they come out of the oven.
OTHER PUMPKIN RECIPES:
- Chocolate Chip Pumpkin Muffins
- Double Layer Pumpkin Cheesecake
- Pumpkin Bars
- Pumpkin Cream Cheese Muffins
- Melt in Your Mouth Pumpkin Cookies
- Pumpkin Pancakes
- Pumpkin Earthquake Cake
OTHER QUICK BREAD RECIPES
- Banana Bread
- Zucchini Bread
- Poppy Seed Bread
Sheri’s Pumpkin Bread
4.72 from 14 votes
This Pumpkin Bread recipe comes from my mother-in-law Sheri and has been made for generations. Sheri's recipe is a tried and true pumpkin bread that is a fall favorite.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Servings: 3 loaves
Ingredients
- 4 egg yolks
- 1 cup vegetable or canola oil
- 2/3 cup water
- 1 (15 oz can) pumpkin puree
- 3 cups sugar
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons baking soda
- 3 1/2 cups all-purpose flour
Instructions
Preheat oven to 350 degrees.
Mix egg yolks, water, oil, and pumpkin puree.
Add sugar, salt, cinnamon, nutmeg, baking soda, and flour and mix well.
Pour into three medium foil loaf pans that have been sprayed with cooking spray. Bake at 350 degrees for 45-60 minutes. Don't overcook. Top should be brown and not wet. Wrap in saran wrap while warm.
Notes
Source: My MIL Sheri Denney.
Cuisine: American
Course: Breads
Author: Christy Denney
All Recipes Bread Denney Family Favorites Fall Favorites Pumpkin
originally published on Oct 8, 2023 (last updated Nov 28, 2023)
57 comments Leave a comment »
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57 comments on “Pumpkin Bread Recipe”
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Kelly — Reply
Hi!! What kind of oil should I be using? Is vegetable oil okay or is there something better?
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Christy Denney — Reply
Vegetable is great!
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Jessica — Reply
I’m baking this as we speak but I only had 9 x 5 pans and it didn’t seem to be enough batter to split between 3 pans. I ended up using 2 pans. Hope it turns out lol. Smells great!
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Sandra — Reply
Made this with my 9 year old tonight. SO easy and it came out perfectly! Spices were just right and it was so moist. I only have two loaf pans so I added some rehydrated cranberries to what was left and made mini-muffins. This is a keeper!
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Christy Denney — Reply
Glad you loved it!
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Kdhollister — Reply
Yum! Just moved to a new home …still finding out how oven bakes and couldn’t locate all my loaf pans….so…I improvised and put batter in buntini/muffin pan. My husband literally ‘popped’ three consecutively in his mouth and he isn’t a pumpkin lover! Wow! Haven’t cut into the chocolate chip loaf but it’s also an experiment in a shallower glass dish! Looks good though!
I have photos but can’t seem to load them here. Sorry!-
Christy Denney — Reply
Ha great! Glad they worked as muffins. Congrats on the new home!
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Wendy — Reply
This was delicious! Easy, quick and simple. I cut the recipe in half and used my regular loaf pan just to try but I will make the whole recipe now!
Was wondering if maybe some golden raisins or nuts might be a nice addition for texture? Thank you for this keeper recipe-
Christy Denney — Reply
You are welcome. I will tell my mother-in-law.
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melissia steele — Reply
This recipe is a keeper! So good plain and also delicious with some chocolate chips !
Good enough to give away as a gift.-
Christy Denney — Reply
Thank yoU! I will let my mother-in-law know.
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Krystal — Reply
This is my absolute favorite recipe and I have been making it for years now. I love that you get so many loaves out of just one batch. Especially if I make mini loaves to give as gifts.
I have always wondered, what is the reason for wrapping in Saran wrap while still warm?
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Christy Denney — Reply
It locks in all that moisture!!
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Stephanie Marie Moore — Reply
I make this so often when volunteering for ultra marathons. Runners love it. I’ve started to use my convection oven more, what would be the time and temp difference for medium loaves in foil pans? I made it once and it acted wonky. I usually do a double batch to make enough for hungry runners!
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Christy Denney — Reply
I actually always use the medium pans that are foil and keep the times the same. Huh. Shoot.
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www.babyshower-gifts.net — Reply
Add some external contacts and it’s also an anti-bullying
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Dale Bernard — Reply
Hi Christy , I have celiac disease and was wondering if I could use all purpose gluten free flour?
That pumpkin bread recipe looks so wonderful .-
Christy Denney — Reply
I cannot say for sure because I have not tried it. I hope it would work.
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Anna — Reply
Hello,
Have you ever used nuts in this recipe and if so, what would you recommend?
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Christy Denney — Reply
I haven’t and I wouldn’t personally but you can.
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Carolyn — Reply
Hi Christy. my family loves pumpkin bread i was just wanting to know if the flour was self rising, or all purpose. Also if one doesn’t have flour on hand can bisquick be used? I am looking forward to making this bread it looks so delicious.
Carolyn
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Christy Denney — Reply
Carolyn,
This uses all-purpose flour. I would definitely not use Biquick as it has quite a few other ingredients in the mix that could throw off the bread. Good luck!
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rosemarie johnson — Reply
please send these to my e-mail i love everything pumpkin, apple , we are big pumpkin eaters , going to give the breads and cakes a try , i usally do not bake cookies any more but i do bake loafs of sweet breads and bars or muffins , thank you for these recpies.
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Christy Denney — Reply
Sent!
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cindy — Reply
Can you use pumpkin pie spice instead?
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Christy Denney — Reply
Yes. I’m not sure exactly how much though.
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vanna — Reply
I was just wondering if you’ve ever tried making this with less sugar, that is just WAY too much.
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Christy {The Girl Who Ate Everything} — Reply
Nope. But I’m sure you could. It doesn’t taste that sweet and it’s split between 3 loaves.
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Manie — Reply
Made this pumpkin bread today…..this recipe is by far the most delicious pumpkin bread I have ever tasted.
Easy to assemble and love the fact it yields 3 loaves…which is a good thing because one loaf is gone…one has been given away and one is in the freezer :^)-
Christy {The Girl Who Ate Everything} — Reply
So glad you agree. Thank to my MIL.
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Holly McCall — Reply
This is the best pumpkin bread recipe I have ever come across! I make it and send it in to my husband’s office, our running joke is to see how quickly he texts me to say that it’s all gone. Usually by 9am is when I get the text. hahaha Thank you for sharing!
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Christy {The Girl Who Ate Everything} — Reply
That’s hilarious.
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Bread Fun Recipes — Reply
Awesome bread!!!! It looks so wonderful. It is almost to beautiful to eat.!!!!
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Mary Jo McKnight — Reply
This is so yummy! And it smells heavenly!
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Peter — Reply
Yummy ! looks great 🙂
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controle — Reply
Great Job. Yummi Yummi
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sante — Reply
find it cool . keep Rolin’ buddy .
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Lorna — Reply
This recipe makes lots. As I only had the one loaf pan I turned the remaining batter into cupcakes. To make it even more interesting and delicious I mixed 3/4 c ‘Rodelle Gourmet Baking Cocoa’ with enough milk to make it creamy and a bit more sugar (it’s cocoa after all) and after putting about half into muffin cups mixed in the chocolate to the remaining batter. I then added the chocolate pumpkin mix, swirled it in and baked @ 350 for about 15 minutes in convection oven. OMG these are awesome. I think next time I’ll just add the chocolate to the mix before I do anything. Very moist and one of my favorite chocolate cupcake recipes!
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nutmeg827 — Reply
Made this tonight, and it was A.W.E.S.O.M.E! Finally my search for the perfect pumpkin bread is OVER. Thanks for sharing….
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Chris Fletcher — Reply
Lovely receipe, will make it today & share it with my family. Will come back with their feedback on the same. Wish me luck!!
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Anonymous — Reply
I just love your sight I wanted you to know that I made a squash bread which is just like pumpkin it was the best i have ever had I am going to make your pumpkin bars and your pumpkin muffins today
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Karen Fischer — Reply
Thanks for sharing your recipe it is amazing and yummy to see it. Will try my hands on it!!
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Lynn Odd — Reply
This one is cool. Would be fun trying to make this one!!
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Roger Pelfrey — Reply
I’ll have to get my wife to try the recipe.
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Paul Smith — Reply
Wowww..the receipe is mouth watering. Must be fun to try this one out!!
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Christy {The Girl Who Ate Everything} — Reply
@Anonymous,
Yes, teaspoon. I changed it to make it more clear. -
Anonymous — Reply
Do the t. Stand for tea spoon or table?
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Augusta Tina — Reply
Really you have done great job,There are may person searching about that now they will find enough resources by your post.I like this blog. Logo Design
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Augusta Tina — Reply
I have wanted to learn more about particular topics, but not many websites would help me out in informing me the way I expected. This left me with many question, but after reading your article, I got an answer to all my questions.
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Christy {The Girl Who Ate Everything} — Reply
@Deepi,
Of course you can use homemade puree. I’m just not that talented! -
Deepi Dhillon — Reply
Question. Can I use homemade pumpkin puree instead of canned?
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Julia — Reply
Oh my word. Even with the extra ‘colored’ edges, it looks amazing!!!! So rich with all the egg yolks, love it!
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Erin.MacDougall — Reply
These are so great! We made them last night and threw dark chocolate chips into one of the loaves… LOVED it!!
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Kylee — Reply
my (future) mother in law gave me this recipe also. Its like a family tradition.
The exact recipe–Too weird!
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Donna — Reply
absolutely excellent – it made two loafs (only had two pans) and six muffins (topped with granulated sugar) … wow
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~Monica~ — Reply
I made this last night except instead of loaves I made muffins and they are UH-mazing! Thanks so much for sharing this recipe!
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Kristy and Brett — Reply
fMmmm! Sheri made this a couple of weeks ago when she was here….DELISH! We also made apple dump cake tonight! I hear you are a fan!
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