I love pumpkin bread in the fall. I don’t think I know anyone who doesn’t! After plenty of trial and error, I found this easy pumpkin bread recipe with canned pumpkin a few years ago and haven’t experimented with anything different ever since.
The best part of this easy quick bread recipe for me is that it makes 3 pumpkin bread loaves all from one batch of batter. I bake the three loaves of pumpkin bread all at once and store 2 in the freezer.
This is a go-to recipe for bringing food to friends who have just had a baby. I love to bundle it up as a special breakfast treat or a unique side dish with the dinner we bring. (Want more meal train ideas? Check out my full mommy meals guide here.)
When I brought this to two friends who had recently had babies, both ladies requested this easy pumpkin bread recipe. It is perfect for even the busiest of new moms to bake!
Need an easy pumpkin bread recipe to bake with kids?
Since this big batch of pumpkin bread batter makes three whole loaves, it is the perfect recipe to encourage kids to try new flavors. Tell them to try mixing in butterscotch chips, chopped pecans, or even dried craisins to see which variety they love best. The pumpkin bread is super moist and delicious as is, but with three loaves, it can be fun to experiment!
How to freeze pumpkin bread:
Let each of the pumpkin bread loaves cool completely to room temperature. Wrap tightly in two layers of aluminum foil and mark the bread with a strip of tape so you remember the date you baked it. The bread should freeze well for a couple months.
When you’re ready to eat the pumpkin bread, remove it from the freezer and unwrap the foil so the moisture doesn’t get trapped against the bread as it thaws. Let it thaw in the fridge overnight.
How to heat up pumpkin bread for serving:
We love to slice our pumpkin bread just thin enough to fit into our toaster. If you’re careful, it will get nice and crispy on the outside which is just perfect for slathering a little bit of butter on. This is the perfect breakfast treat for fall!
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.