This Homemade Pumpkin Bread Recipe symbolizes fall is here! I always forget every year how much I miss baking after the summer when it is too hot to bake!!! Quick bread like this pumpkin bread is one of my favorite fall and winter baking treats.

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I mean, what smells than bread baking in your house? While I love summer, we mainly make no-bake desserts in the summer. There is something about fall and winter when your home smells amazing from baked goods.
Homemade Pumpkin Bread Ingredients:
How To Make Homemade Pumpkin Bread:
Preheat your oven to 350 (about 325 if you do mini loaves) before making the bread batter.
Grease two bread loaf pans. You can use glass or metal bread pans; either will work.

**I throw all these all in my Kitchen Aid Mixer working from the bottom to the top of the ingredient list but these are the official directions** (or wet ingredients then adding in dry ingredients)
Mix the dry ingredients into a separate mixing bowl and set the bowl aside.
In another mixing bowl, beat the eggs.
Add the water, oil, vanilla, and pumpkin into the bowl with the eggs.
Slowly mix the dry ingredients until smooth with the wet ingredients.

Pour the pumpkin bread batter into the bread pans.
Bake for about 1 hour, and use a toothpick to see if the bread is done.

HOW TO STORE Homemade Pumpkin Bread
I keep mine in a Gallon Ziploc and store it this way for up to five days. It typically does not last this long in my house.
Freeze in a freezer gallon Ziploc bag and store for up to three months in the freeze.
LOAF BREAD RECIPES:
Baking bread is so easy to make, and it is a tasty gift to give as well. Making loaf bread is a great way to get kids started in the kitchen.
- Amish Friendship Bread– Just like the old school Amish bread that had the starter bag but no need to feed a dough.
- Best Banana Bread– Easy to make using ripe banana, the yogurt makes for amazing bread consistency.
- Zucchini Bread– Use shredded zucchini to make this tasty loaf bread, a great way to use summer vegetables.
- Chocolate Chip Banana Bread– A tasty twist on banana bread and a kid’s favorite.
- Homemade Pumpkin Bread-Perfect fall bread to make using canned pumpkin.
Homemade Pumpkin Bread
Equipment
Ingredients
- 3 1/2 Cups Flour
- 2 Teaspoon Baking Soda
- 1 1/2 Teaspoon Salt
- 2 Teaspoon Cinnamon
- 2 Teaspoon Nutmeg
- 3 Cup Sugar
- 4 Eggs
- 2 Cup Pumpkin
- 1/2 Cup Water
- 1 Tablespoon Vanilla
- 1 Cup Vegetable Oil
Instructions
- Preheat your oven to 350 (about 325 if you are doing mini loaves) before starting to make the bread batter.
- Preheat oven to 350 (about 325 if you are doing mini loaves)
- Grease two bread pans, baking pans.
- Mix together dry ingredients into a separate bowl and set the bowl aside.
- In another bowl beat the eggs.
- Add in the water, oil, vanilla, and pumpkin into the bowl with the eggs.
- Slowly mix in dry ingredients until smooth with the wet ingredients.
- Pour the pumpkin bread batter into bread pans.
- Bake for about 1 hour and use a toothpick to see if the bread is done
Pam says
This recipe reminds me of pumpkin pie cupcakes. It’s just about that season!
Jenny says
I am excited for the fall season!! I have been itching to bake! Thanks for stopping by!
Courtney says
I love pumpkin bread! Yours looks wonderful!
Lydia says
Yum, I love a good pumpkin bread! And this recipe look so simple. I love that it takes stuff that I pretty much always keep on hand too.
Carole says
Pumpkin just says autumn, doesn’t it! Your recipe is very close to mine, I like nutmeg and cinnamon without ginger too.
Mother of 3 says
Mmmmm! I love pumpkin bread and have yet to find a good/ easy recipe…. until now! I can’t wait to try it. Pinned.
Sandra Garth says
It will soon be time for all things Pumpkin Spice, thanks for giving us a head start.
Marie says
So much yes! I love pumpkin bread, especially when you make it yourself at home and your whole house smells amazing!