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Easy Pumpkin Bread

My family’s easy pumpkin bread recipe is moist, perfectly spiced, and beyond delicious. Bake it to perfection and top with cream cheese or serve plain!

close up of a white plate with a piece of sweet bread slathered with cream cheese and jam

This quick bread is probably my favorite sweet bread of all time. Worst quick bread recipe?  Banana bread.

I’ve been eating this pumpkin bread for as long as I can remember. The lovely aroma of it baking is such a great memory for me. I think it’s the cloves. 🙂

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Christopher loves to slather prune spread on everything and this best pumpkin bread recipe is no exception. He eats this bread for either breakfast or as a snack.

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Helpful tips

  • Do you hate getting your fingers greasy? Here’s a hack: put a sandwich baggie on your hand before dipping it in the butter, Crisco or whatever shortening you use. Spread it all over the inside of the bread pans. When you’re done, pull the baggie off your hand and throw it away. Clean hands = happy baker.
  • Did you know they sell block Crisco? So easy to measure out and less mess.
  • Use canned pumpkin puree NOT canned pumpkin pie filling as it is too sweet.
  • Use your stand mixer but do not over mix at any step.
  • When you mix all the wet ingredients, it will be watery – you will also see little balls of shortening in it, so don’t stress, it doesn’t matter.
  • I use sprouted spelt flour. But you can replace it with all-purpose flour.
  • No sifting involved, just put the dry ingredients in, as is.
  • I would put chocolate chips in this bread but hubby likes it without. Try it both ways to see what you think.
  • Sometimes I add 1/2 teaspoon of ground ginger and 1/8 teaspoon of ground nutmeg. It adds a deeper flavor but I prefer it as written.
  • You can freeze one of the loaves for later consumption. First wrap it in plastic wrap and then in aluminum foil. Add the wrapped bread in a freezer bag and it will last up to 6 months.
A pink platter with slices of pumpkin bread in front of the loaf
Photo Credit: Dishes Delish.

How to make easy pumpkin bread

Pre-step

Preheat the oven to 350 degrees and liberally grease two loaf pans.

Step one

Gather the ingredients – room temperature Crisco, white sugar and brown sugar. (A)

Step two

Add the ingredients to the stand mixer and mix until just combined.

Step three

Gather the wet ingredients – eggs, water, and pumpkin puree. (B)

Left - crisco, sugar, and brown sugar. Right - eggs, water, pumpkin puree

Step four

Add the wet ingredients to the mixer and mix until just combined – (it will be loose, so don’t stress about it).

Step five

Gather the dry ingredients – flour, baking soda, baking powder, salt, and the spices – cinnamon and cloves. Along with chopped walnuts and raisins. (C)

Step six

Add flour, baking soda, baking powder, salt, and the spices to the to the pumpkin mixture and mix until just combined.

Step seven

Stir in chopped walnuts and raisins with a rubber spatula and pour the batter into greased bread pans.

Left - walnuts, cinnamon, baking powder, flour, raisins. Right - two bread pans with the bread batter in it

Step eight

Bake for 1 hour and 5 minutes. As all ovens are different, check after 1 hour to see if it needs more time – which it does, usually 5 minutes.

Step nine

Stick either a cake tester or a toothpick in the middle of the bread and if it comes out clean, it’s done.

Take the bread out of the oven and let it cool in the pan for 15 minutes before removing it and placing them on a wire rack. (5)

Two baking pans fresh out of the oven with the pumpkin bread in it

Isn’t this loaf a thing of beauty? I love how smooth it turns out, with just the right amount of crevice running through the top. Ahhhh.

A pink platter with cut sweet bread on it

Yum, yum.  I hope you like this easy pumpkin bread recipe.

Overhead view of the pink plate with pumpkin bread on it and cream cheese

What is your favorite sweet bread recipe? Leave me a comment to let me know as I’m nosy!

Here’s a slice of pumpkin bread before hubby worked his magic.

A white plate with a slice of sweet bread on it with the rest of the bread in back

And after. Perfect.

A slice of bread with cream cheese and jam on it on a white plate

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

pumpkin bread on a pink plate sliced in pieces - square

Easy Pumpkin Bread

My family’s easy pumpkin bread recipe is moist, perfectly spiced, and beyond delicious. Bake it to perfection and top with cream cheese or serve plain!
5 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: Breads
Keyword: easy pumpkin bread, pumpkin bread, sweet bread
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 24 slices
Calories: 231kcal

Ingredients

Wet Ingredients

  • 2/3 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 15 ounces pumpkin puree (1 can)
  • 2/3 cup water

Dry Ingredients

  • 3 1/3 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves

Mix In

  • 2/3 cup chopped walnuts
  • 1 cup raisins

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit and grease two bread pans.
  • In a mixer, add shortening, brown and white sugar and mix until just combined.
    2/3 cup shortening, 1 cup white sugar, 1 cup brown sugar
  • Add pumpkin, eggs and water and mix until combined.
    4 eggs, 15 ounces pumpkin puree, 2/3 cup water
  • Add flour, baking soda, salt, baking powder, cinnamon, and cloves. Use the low setting on the mixer and work up to higher until combined.
    3 1/3 cups flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves
  • Stir in nuts and raisins and divide batter equally between the two pans
    2/3 cup chopped walnuts, 1 cup raisins
  • Bake for 1 hour, 5 minutes.
  • After an hour, use a cake tester or toothpick to check that the bread is done. The tester should come out clean. If it's not done, continue baking for 5 more minutes.
  • Cool for 15 minutes before removing from pan and transferring it to a wire rack.
  • Cut a slice.
  • Take a bite.
  • Enjoy
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Notes

Helpful tips
  • Do you hate getting your fingers greasy? Here’s a hack: put a sandwich baggie on your hand before dipping it in the butter, Crisco or whatever shortening you use. Spread it all over the inside of the bread pans. When you’re done, pull the baggie off your hand and throw it away. Clean hands = happy baker.
  • Did you know they sell block Crisco? So easy to measure out and less mess.
  • Use canned pumpkin puree NOT canned pumpkin pie filling as it is too sweet.
  • Use your stand mixer but do not over mix at any step.
  • When you mix all the wet ingredients, it will be watery – you will also see little balls of shortening in it, so don’t stress, it doesn’t matter.
  • I use sprouted spelt flour. But you can replace it with all-purpose flour.
  • No sifting involved, just put the dry ingredients in, as is.
  • I would put chocolate chips in this bread but hubby likes it without. Try it both ways to see what you think.
  • Sometimes I add 1/2 teaspoon of ground ginger and 1/8 teaspoon of ground nutmeg. It adds a deeper flavor but I prefer it as written.
  • You can freeze one of the loaves for later consumption. First wrap it in plastic wrap and then in aluminum foil. Add the wrapped bread in a freezer bag and it will last up to 6 months.

Nutrition

Serving: 1slice | Calories: 231kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 252mg | Potassium: 113mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1.2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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38 Comments

  1. Delicious recipe and gorgeous photos too.. It’s one I will definitely try. I have never made Pumpkin Bread but this looks so easy

  2. This recipe does look easy! I love the idea of toasting the pumpkin bread – definitely need to try that!

  3. I LOVE pumpkin everything. This sounds delicious. I would eat it for breakfast, dessert and as a treat with my afternoon latte. I am known to make pumpkin flavoured recipes all year long.

  4. I love your visual step by step instructions which demonstrate at the first glance that your pumpkin bread recipe is doable. Will try it soon, I just need to thaw my frozen pumpkin puree;)

  5. Pumpkin bread is one of my favorites fall treats. I usually use a mix, but this looks so much better. Love the addition of raisins and walnuts. I bet this is amazing warm with some butter!

  6. Oh boy I just LOVE pumpkin bread! I usually have a lot of pumpkin puree to use up this time of year so yummy recipes like this are more than welcome! I can’t wait to give this a try, thanks for sharing 🙂

  7. This bread looks so moist and delicious. I love using homemade recipes – breads come out so much more flavorful!

  8. Thank you for the step by step and clear instructions! This pumpkin bread looks phenomenal and I love that it is studded with walnuts and raisins which I love!

    1. Thanks Nicoletta! I love cooking with walnuts and raisins. (And sometime when hubby isn’t watching, I stick chocolate chips in the bread.) 😉

  9. This pumpkin bread is lovely, Elaine! I am going to add this to my Thanksgiving menu. I am sure my family will love it.

  10. I love pumpkin everything! This bread looks outstanding! I’ll definitely be making it soon! I can’t wait to slather it with apple butter! 🙂

  11. Oh my goodness, this pumpkin bread looks delicious! Not to many things I love more than pumpkin at this time of year. I love that you put nuts and raisins in your recipe. Yum!

  12. Ok with the pumpkin bread you have got me – that is a staple in our house this time of year. But the prune spread??? Yes please!!! That stuff is amazing

    1. Thanks Donna! Hubby is addicted to prune spread. When it gets low, he always asks, do we have backup prunes? And I always answer, yes, dear. I think for the last 3 years, we’ve never NOT had prune spread in our house. 🙂

  13. You’re recipe sounds amazing! I never would have thought to try it with a prune spread, but now I’m totally intrigued!

  14. One of my favorite sweet breads is pumpkin bread. I love the pumpkin flavor combined with the spices. Always satisfies! Great recipe.

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