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Pumpkin Bread

Full of awesome pumpkin flavor, this bread makes a great addition to your meal as a side dish, or a dessert! It can be made as a loaf, or mini muffins.

Course Dessert, Side Dish
Cuisine American
Keyword cake, loaf, bread, dessert, pumpkin, fall, autumn, vegetarian, dairy-free
Prep Time 20 minutes
Cook Time 50 minutes
Servings 16


  • 3 cups sugar Can use 1/4 cup less, if desired
  • 1 cup oil can substitute 1/2 cup oil with 1/2 cup unsweetened applesauce
  • 3 1/3 cups all-purpose flour Can substitute 1 cup of flour with whole wheat flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 2 cups cooked pumpkin (or 1 15 ounce can)
  • pumpkin seeds or mini chocolate chips optional


  1. Prepare 3 8x4 or 2 9x5 loaf pans by spraying with oil, and lining with parchment paper. Preheat oven to 350.

  2. In the bowl of a stand mixer, combine sugar and oil. Add the eggs and mix well. Add the dry ingredients to the mixing bowl, alternating with the water. Do not overmix (combine until all the flour is moistened.) Add the pumpkin and finish mixing with a spatula. Pour batter into prepared pans and sprinkle with desired topping. Bake in the middle of the oven. Bake 45-55 minutes, or until a toothpick inserted in the middle comes out clean.