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Easy Pumpkin Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Emmy Zietz

Easy Pumpkin Bread Recipe

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...

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At a glance

Prep
Bake
Total
Yield
2 loaves
Nutrition information

Ingredients

Choose your measure:

  • 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
  • 1 teaspoon 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

Instructions

  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.
  8. 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.