Easy Pumpkin Bread

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves

Recipe photo

Whenever we have a company gathering, this pumpkin bread is one of the first things to disappear. Super-moist and packed with flavor, it can be made into a simple pumpkin loaf; or enhanced with chocolate chips and/or nuts. Or raisins. Or cinnamon chips. Or...

Easy Pumpkin Bread

star rating (180) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves
Published: 09/13/2011

Ingredients

  • 1 cup vegetable oil
  • 2 2/3 cups granulated sugar
  • 4 large eggs
  • 2 cups (or one 15-ounce can) pumpkin (not pumpkin pie filling)
  • 2/3 cup water
  • 3 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans, optional
  • 1 1/2 cups chocolate chips, optional
  • coarse white sugar for sprinkling on top, optional

Tips from our bakers

  • Can you use your own homemade puréed pumpkin? Sure. Just be aware that it'll probably be thinner than canned pumpkin, so you'd want to add a bit more flour. Results may vary...
  • Want to add a simple icing? Just before serving, drizzle with a mixture of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.
  • How about making gift loaves? This recipe makes eight 3" x 5" loaves, with the addition of the chips and nuts. Bake the loaves for about 45 to 60 minutes; start testing at 45 minutes, and remove from the oven when a toothpick inserted into the center of one of the loaves comes out free of crumbs.
  • Variation: substitute diced crystallized ginger (mini diced ginger), golden raisins, or dried cranberries for the chocolate chips and/or nuts.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease two 8 1/2" x 4 1/2" loaf pans (if you're making the plain version of the bread); two 9" x 5" loaf pans (if you're adding chocolate chips and nuts); or one of each, if you're making one plain loaf, and one loaf with chips and nuts.

2) In a large bowl, beat together the oil, sugar, eggs, pumpkin, and water.

3) Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine.

4) Mix in the chips and nuts, if you're using them. To make one loaf with chips/nuts, one loaf without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.

5) Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.

6) Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.

7) Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

Yield: 2 loaves.

Nutrition information

Serving Size: 1 piece Servings Per Batch: 16 per loaf Amount Per Serving: Calories: 240 Calories from Fat: 100 Total Fat: 12g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 25mg Sodium: 125mg Total Carbohydrate: 33g Dietary Fiber: 1g Sugars: 22g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 12/19/2014
  • Nellie Cullins from KAF Community
  • Loved it! Made it into a bundt cake. Used applesauce in lieu of 1/2 the oil, and 2 cups of sugar. Made a basic powdered sugar/milk glaze and poured over the cake. Perfection! Oh, so moist.
  • star rating 12/18/2014
  • catlvr5 from KAF Community
  • It could be my tastebuds are off, but I found this to be very bland and tasted like a yellow cake with a hint of pumpkin. Very disappointing. Will go back to my old recipe.
    I am sorry this recipe did not meet your expectations. We appreciate you trying it. Elisabeth@KAF
  • star rating 12/14/2014
  • Lesa from Hawaii
  • It was easy to prepare, and just as I thought it was burning the outside the inside was done. Simple, easy and tasty. Not the best I've ever had though. I put Chocolate chips in mine. I think it needs more spices either pumpkin pie spice or cinnamon. My personal preference would be to reduce the sugar. If you are worried about fat you could use applesauce. Will try again with a few alterations.
  • star rating 12/05/2014
  • sraroja51 from KAF Community
  • Comes out looking exactly like the picture. I used my own roasted pumpkin, which I allowed to drain in a strainer to get as much water out as possible, so it would be close to consistency of canned, but what a step -up in taste. I should have used a little bit more flour like the blog said, as mine took a little longer to bake and was a little browner than I wanted. I also divided the recipe in half for one loaf and it turned out great.
  • star rating 12/01/2014
  • Amanda from Vermont
  • I will say that this bread was super easy to make and I liked that it yielded two loaves, however I found that the bread seems to be cooking on the outside much faster than on the inside. I haven't had this happen with anything else I've baked in this oven so I'm not sure if it's in the oven issue or a recipe issue. I ended up putting foil loosely on top of the pans for the last 15 minutes of baking to keep it from burning further. The only other problem I have with this recipe is it's not terribly flavorfull. Super moist and pretty much the bouncy texture of a wrung-out sponge which is not a bad thing...but I'm just not totally crazy about this bread. Perhaps I would try it again with a different oven or maybe put foil on top for the first half of baking. Or maybe I need to turn my oven down it a little bit and bake it a little longer.
  • star rating 11/30/2014
  • Amanda from Vermont
  • I will say that this bread was super easy to make and I liked that it yielded two loaves, however I found that the bread seems to be cooking on the outside much faster than on the inside. I haven't had this happen with anything else I've baked in this oven so I'm not sure if it's in the oven issue or a recipe issue. I ended up putting foil loosely on top of the pans for the last 15 minutes of baking to keep it from burning further. The only other problem I have with this recipe is it's not terribly flavorfull. Super moist and pretty much the bouncy texture of a wrung-out sponge which is not a bad thing...but I'm just not totally crazy about this bread. Perhaps I would try it again with a different oven or maybe put foil on top for the first half of baking. Or maybe I need to turn my oven down it a little bit and bake it a little longer.
    Amanda, if you are baking in a convection oven this can cause the outside of a baked good to bake more quickly, while the interior is still uncooked. Lowering the oven temperature by 25 degrees may help. Or it may be that your oven is not calibrated properly. We strongly recommend purchasing an oven thermometer to make sure your oven is baking at the correct temperature. More help troubleshooting this or any recipe is available at our Baker's Hotline: 855-371-2253. Barb@KAF
  • star rating 11/21/2014
  • mazznorton from KAF Community
  • Very moist and delicious! I changed the sugar to 1 cup white, 1 cup dark brown, and added walnuts. The whole family loved it. Leftovers taste great crisped a bit in the toaster oven, and my husband also made French Toast from it! I'm looking forward to making more for Thanksgiving and Christmas.
  • star rating 11/11/2014
  • Lori from San Diego, CA
  • It was good but not exceptional, I made 2 loaves, one plain and one with nuts and chocolate chips. All four of us preferred it without the add-ins. My kids prefer the KAF pumpkin doughnuts to the pumpkin bread.
  • star rating 11/08/2014
  • Terri from VA
  • I made one loaf with chocolate chips and one without. They are both delicious and extremely easy to make. The bread is very moist and loved by the entire family.
  • star rating 11/04/2014
  • jsgcls79 from KAF Community
  • I used Kris from Portland's suggestion of apple sauce and coconut oil, and only 1 1/3 c brown sugar instead of white. I also used some butternut squash I had roasted and frozen, so when I drained it I used that liquid instead of water. It smells so good, but I can't cut it until everyone gets here. It is killing me. Question about coconut oil. This is my first time using it. I scooped into water until the level rose 1/2 cup, (old Crisco trick), drained out the water and melted it in 15 second increments in the microwave. Was there an easier way? Would it have mixed into the cold pumpkin/egg mixture if I had left it solid?
    Nice description of the water displacement method of measuring solid fats. You can use the coconut oil as a solid or melted in your quick bread recipes. Happy Baking! Irene@KAF
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