This pumpkin pie bread is moist, delicious and super easy to make. It is a sweet "quick bread" (similar to banana bread) that tastes like pumpkin pie. Visit Bread Dad (BreadDad.com) for more easy "quick bread" recipes.
Prep Time10 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr20 minutesmins
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Keyword: moist pumpkin bread, no butter pumpkin bread, pumpkin bread, pumpkin bread with oil, pumpkin loaf, pumpkin nut bread, pumpkin pie, pumpkin pie bread, pumpkin spice bread
Servings: 12Slices
Calories: 260kcal
Author: Bread Dad
Ingredients
1 1/4CupsPumpkin Puree- 281 grams - Do not use canned pumpkin pie mix. See the "helpful tips" section below for more information.
2Eggs(large)
1/2CupVegetable Oil- 115 grams - Use a neutral tasting vegetable oil such as corn or canola.
1 1/4CupsWhite Granulated Sugar- 250 grams
2CupsAll Purpose Flour- 240 grams
1TeaspoonVanilla Extract- 5 milliliters
2TeaspoonsPumpkin Pie Spice- 4 grams
1TeaspoonBaking Soda- 5 grams
1TeaspoonBaking Powder- 4 grams
1/2TeaspoonSalt- 3 grams
Instructions
Preheat oven to 325 degrees F.
Grease the bread pan (if necessary).
Lightly beat eggs.
Add pumpkin puree, eggs, oil & sugar into a large mixing bowl. Stir until fully mixed.
Mix in the remaining ingredients (except the optional chocolate chips, cranberries or chopped walnuts). Stir until the batter is fully mixed.
Optional - If desired, add 1 cup of chocolate chips, cranberries or chopped walnuts after the batter has been completely mixed. Stir them into the batter so they are evenly spread throughout.
Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
Bake in the oven at 325 F for 65-70 minutes.
Take out of the oven and let the pumpkin pie bread cool down in the bread pan for 10 minutes. Do not remove the pumpkin pie bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After 10 minutes, remove the pumpkin pie bread from the bread pan. Place the pumpkin bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the pumpkin bread and the bread pan walls if the pumpkin bread is stuck in the pan.
Please read the Bread Dad tips section for extra information on how to make this recipe successfully & to avoid common pumpkin bread problems.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. Material on this website is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
Nutritional estimate is based on the plain pumpkin pie bread and does not include the optional chocolate chips, chopped walnuts, etc. The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.