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Easy Pumpkin Bread Recipe: 3 Loaves

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Easy pumpkin bread makes 3 loaves of quick bread from one bowl of batter. This freezer-friendly pumpkin bread is perfect for making ahead of the holiday or for sharing with friends.

3 pans of homemade pumpkin bread cool on a stove top.

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 bowl 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. Don't miss more of my meal train ideas here.

When I brought this to two friends who had recently had babies, both ladies loved it so much, they begged for this easy pumpkin bread recipe.

It is perfect for even the busiest of new moms to bake!

Why This is the Best Recipe

This pumpkin bread recipe is one of the most popular recipes on my entire site. It has been around almost as long as the blog!

Readers come back again and again because:

  1. Most Delicious: I served this at a party recently and my guests said: "This tastes just like the Starbuck's pumpkin bread!" The whole platter was empty at the end of our party.
  2. Super Easy Batter: Mix everything together in just one mixing bowl.
  3. Whole Can of Pumpkin: There's no waste with this recipe, you use up the entire can of canned pumpkin for the bread.
  4. Big Batch, 3 Loaves: If you're going to bake, why not maximize your efforts and get three loaves instead of just one??
  5. Freezer-Friendly: This pumpkin bread is perfect for the freezer, don't miss my freezing and thawing instructions below.

Ingredients

Another reason this recipe is so popular with my readers is that the ingredients are likely hanging out in your pantry right now!

All you need to bake it is:

  • Can of Pumpkin Puree
  • Eggs
  • Vegetable Oil
  • Sugar
  • Flour
  • Baking Soda
  • Salt
  • Cinnamon
  • Nutmeg
  • Ground Cloves
  • Ginger

Prepare the Baking Pans

Once I realized how awesome this recipe is, I bought a set of three matching baking pans so the breads cook evenly and the batter is easier to divide.

If you don't want to store pans in your cabinet, you could also purchase the disposable aluminum foil baking pans at the grocery store.

This is an especially great idea if you plan to give the breads away as a special gift.

The baking pans are lined up on the counter next to butter and the ingredients.

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To prepare the pans for baking, all you need to do is:

  1. Rub softened butter all around the inside of each pan.
  2. Add a small spoonful of flour to each pan and shake it around until the flour coats the butter.
  3. Tap the pan gently upside down over your kitchen sink to remove the excess flour.
  4. Set the pans aside while you prepare the batter.

Prepare the Batter

A baking bowl is filled with pumpkin bread batter about to be poured into the pans.

Stir the pumpkin, eggs, vegetable oil, and water together in a large mixing bowl.

In a medium sized mixing bowl, whisk together the remaining dry ingredients: sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Add the dry ingredients to the pumpkin batter and stir together until just blended.

Fill 3 Pans

The pumpkin bread batter is being poured into 3 baking pans.

Line up the prepared baking pans and pour the batter evenly among the pans.

If you're worried about keeping them perfectly even, you could also use a measuring cup to portion out the batter among the pans.

We usually just eyeball it and keep the pans near to each other to check the levels as we go.

The 3 pans are filled evenly with pumpkin bread batter.

Bake the Pumpkin Bread

Preheat the oven to 350ยฐF.

Bake the pumpkin bread for 50 - 60 minutes or until a toothpick inserted in the center comes out clean.

I usually place the baking pans directly on the center rack, but you could also place the pans on a baking sheet if you want to be able to pull them in and out of the oven easier.

The pumpkin bread loaves have been baked and are cooling on the stovetop.

Variations

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

Big Batch Easy Pumpkin Bread Recipe With Canned Pumpkin

Let each of the pumpkin bread loaves cool completely to room temperature.

If you try to freeze still-warm bread, the steam will form condensation on the wrapping and cause your bread to be mushy when it thaws.

Once the bread has completely cooled, wrap each loaf tightly in two layers of aluminum foil to prevent freezer burn.

Mark the quick bread with a label so you remember the date you baked it.

The bread will freeze well for 6 months.

How to Thaw Frozen Pumpkin Bread

When you're ready to eat the pumpkin bread, remove it from the freezer and loosley unwrap the foil so the moisture doesn't get trapped against the bread as it thaws.

Thaw the bread in the fridge overnight and it will be ready for breakfast in the morning.

You could also thaw it on the countertop but keep it covered so it doesn't dry out.

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 and toast it lightly, 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!

Serving Suggestions

My easy pumpkin bread is an excellent breakfast pastry with a cup of coffee or hot apple cider for the kids. The next easiest upgrade would be to prep a batch of streusel topping and bake a pumpkin bread with streusel on top.

If you wanted to upgrade it to an easy dessert, you could add a cream cheese drizzle on top of the loaf or over each slice before serving.

Griddle slices of pumpkin bread in a nonstick skillet in butter and then top with vanilla ice cream and a drizzle of salted caramel sauce and chopped up pumpkin spice pecans for crunch.

More Canned Pumpkin Recipes

This big batch pumpkin bread uses an entire can of canned pumpkin but if you love pumpkin recipes, you won't want to miss these easy baking ideas:

๐Ÿ“– Recipe

3 pans of homemade pumpkin bread cool on a stove top.

Easy Pumpkin Bread Recipe

4.87 from 59 votes
This big batch of pumpkin bread makes three loaves -- 1 to keep, 2 to freeze or share with friends. Such a tasty recipe for fall entertaining and easy breakfasts. Freezes so well!
TOTAL TIME 1 hour
PREP TIME 10 minutes
COOK TIME 50 minutes
YIELD 3 loaves

Ingredients
  

  • 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

Instructions

  • Preheat oven to 350ยฐ F. Rub softened butter around the inside 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.
COURSEBread
CUISINEAmerican

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The photos show the 3 loaves of pumpkin bread next to a photo of the pumpkin bread batter being poured into the prepared pans.

Editor's Note: This post was originally published in October 2010. We've updated this perennial reader favorite for you.

45 Comments

  1. Doing a bake exchange at work for Christmas and gave this a try. I got five mini loaves out of the recipe. I decided to add a little orange zest to the recipe. Cannot wait to try it!

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  9. I found your site and this recipe on Pinterest back in October. I'm an experienced cooker of meals, but have rarely dared to venture out into the wide world of baking. Very different arena, I must say. But who doesn't love pumpkin at this time of year?! So, I tried your pumpkin bread recipe, and you're right...it is amazing! I gave a loaf to my friend who just had a baby and kept two at home. My husband and two kids devoured it! I must also note that my 4-year old son with Autism is awfully picky when it comes to food. But, he LOVES this pumpkin bread. I made another batch of three loaves last week and subbed 2% milk for water and butter for the oil, and it turned out awesome! Of course, this time, I only kept one at home and gave two away- as this is becoming a commodity in high demand- guess that's what I get for posting my proud finished product on Facebook AND Instagram...either way you do it, this recipe is a hit. Thank you for sharing and so glad I found it... ๐Ÿ™‚

  10. when you say mix, is it with a mixer or literally just mix the wet ingredients with a wooden spoon then incorporate the dry ones and continue mixing with the wooden spoon?

  11. Great recipe! I just cut back on the sugar. I used 2 1/2 cups of sugar + I added 1/4 tablespoon of pumpkin pie spice. Came out very sweet and delicious.

  12. Has anyone made it in any other kind of pan? I only have one loaf pan. Would round cake pans work? would it change the required time or temp?

  13. Thanks for sharing! This bread is awesome! I made it twice already (once for a small tea party and once for just family). Everyone loved it and it was easy to make too.

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  16. Just made a double batch and it turned out great. Could I substitute applesauce for the oil? It works in cakes and so I figured I could do the same to make it a little more healthy,

  17. so far I've made 2 dozen pumpkin cookies, 2 pumpkin pies, and now I'm on to this bread.... I fear I may soon turn orange......

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  19. You lovely ladies have just inspired me to bake tomorrow. Everyone has the flu, and this might just hit the spot. It's summer in California and I am determined to change seasons!! Thank you.

  20. Made this twice now and everybody loved the one that I put butterscotch chips in. So good and yes very moist. Freezes great and even tastes better when thawed...so moist!

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    1. Hi Jennifer, I generally leave it out on the counter uncovered or in the fridge very loosely covered with tinfoil overnight. You just don't want the moisture to condense on the top of the bread from the foil wrapping. Hope that helps!

    1. I've never tried it myself, Stacie, but I can't imagine why that wouldn't work! Just make sure you have the right amount of pumpkin.

  25. Jan. These are the adjustments I make: TWO cans pumpkin puree (30 oz total, or one 28 oz can), 1/2 c vegetable oil + 1 stick unsalted butter, and 2 cups white sugar + 1 cup brown sugar.

    I am not ashamed to say that mine is the most awesomest.

  26. to Colet...your mention of butter makes me curious. So do you use one cup of butter in place of the vegetable oil? Salted or unsalted?

  27. Wow, sounds delicious! Can't wait to try it. And Renee, I just want to stand up in defense of your nutmeg-hating sister!! I can't STAND nutmeg either - I can always taste it, even if it was just a tiny smidge added in the recipe. I always leave it out!

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  29. This is my recipe, too! Everyone loves it-- except for my loser sister who doesn't like nutmeg and can taste it in there. Come on, who doesn't like nutmeg?? I make TONS of this starting around now through Christmas and freeze it all the time with fabulous results ๐Ÿ™‚

  30. This is the recipe I started with myself. One day I accidentally used a 28 ounce can of pumpkin, and now the Mister of the Manor insists I make the 'accidental' version.
    Also: I use butter in mine....it's funny to not see butter in one of your recipes! ๐Ÿ˜‰

  31. That is the same recipe I've been using for a few years...the. best. ever. I can vouch for its deliciousness, its moistness, its total pumpkinness. Think I might have to make me some.

4.87 from 59 votes (59 ratings without comment)

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