Slices of pumpkin bread on a blue plate.
Slices of sweet, spicy pumpkin bread, still warm from the oven, are the perfect breakfast or snack.

Easy pumpkin bread recipe

This easy pumpkin bread recipe is the perfect quick bread for a holiday breakfast, snack or even dessert. And this recipe is so easy and versatile. You can make it ahead of time and freeze it for weeks, if you want. It’s an incredibly moist bread, and it’s packed with pumpkin and spice. My preference is to make it in mini loaf pans — the better to share!

Loaves of pumpkin bread in the pan.
Loaves of golden pumpkin bread straight out of the oven.

A nostalgic family recipe

My family — usually my dad — started making this pumpkin bread in the 1980s. It filled the house with the aroma of sweet cinnamon and nutmeg. We shared loaves with family and friends, and folks always asked for the recipe.

Batter in a bowl with a spatula.
It’s hard not to eat some of this yummy pumpkin bread batter!

What you’ll need for this easy pumpkin bread recipe

  • Sugar
  • Canola oil
  • Eggs
  • 15-ounce can pure pumpkin (not pie filling)
  • Flour
  • Cinnamon
  • Nutmeg
  • Salt
  • Baking soda


Recipe by Nana JanaCourse: BreakfastDifficulty: Easy

This easy pumpkin bread recipe has been passed down for a generation in my family.


  • 3 cups sugar

  • 1 cup canola oil

  •  4 eggs

  •  1 15-ounce can pure pumpkin (not pie filling)

  • 2/3 cup water

  •  3 1/2 cups flour

  • 2 teaspoons cinnamon

  • 1 1/2 teaspoons nutmeg

  • 1 1/2 teaspoons salt

  • 2 teaspoons baking soda


  • Preheat oven to 350 degrees. Spray 7 mini loaf pans with no-stick cooking spray. (Mini loaf pans are about 5.25 inches x 3 inches x 2.25 inches. 
  • Beat sugar and oil with a mixer until combined. Add eggs and mix well. Stir in pumpkin and water.
  • Sift dry ingredients and add about half to the pumpkin mixture. Mix well, then add the second half of your dry ingredients, mixing again. Pour into prepared loaf pans.
  • Bake for about 45 minutes, until a toothpick inserted in the middle comes out with only a few flakes on it.
  • Let cool in the pan for 5 minutes then transfer to a rack to continue cooling.


  • If you want to freeze the loaves, wrap each one in plastic wrap when it’s completely cooled and then put them in a freezer bag. They will keep in the freezer for 2 months. Thaw before eating.     
Pumpkin bread cooling on a rack.
This pumpkin bread recipe has been a favorite in my family for 40 years.

I love this loaf pan that holds four separate loaves together. It’s called a “strapped mini loaf pan” and I find it to be super helpful when baking these mini loaves. I also like to put my pans on a cookie sheet when they’re in the oven. It makes it so much easier to put them in and take them out.

Mini loaf pan
A strapped pan makes cooking these mini loaves so easy.

If you’re looking for more quick bread recipes, try this orange date nut bread, another really delicious treat.

Sliced pumpkin bread on a blue plate
Yum! You can’t eat just one slice!

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