How to Make Homemade Pumpkin Bread and Muffins!

Pumpkin bread is a traditional sweet desert bread, popular in the cooler fall and early winter months, with a flavor reminiscent of a pumpkin pie! It's very easy to make and you'll be surprised how good it tastes! You can even use this to make pumpkin muffins; just use a muffin pan instead of a bread loaf pan!

Ingredients and Equipment

Yield: Makes 2 loaves

Pumpkin Bread Recipe

1. Preheat oven to 350 F.
    
2. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Stevia, my preference (or if you prefer, Splenda)).
   
   
    
3. Add the eggs, water, oil and pumpkin.
   
   
   
   
   
    
4. Stir until blended.
   
   
   
   
   
   
   
   
    
5. If desired, add the raisins and/or nuts. Mix well, either by hand or with a mixer.
   
   
   
   
   
    
6. Pour into two lightly greased and floured 9x5" loaf pans.  Or, use muffin pans if you want uffins instead of loaves!
   
   
    
7. Bake approximately 1 hour at 350 F (175 C). The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly.
   
    
8. Remove from the oven and cool slightly (10 minutes).
   
    
9. Then take out of pans to let cool on a rack.

Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen.

Tips from Visitors

• A visitor writes on November 03, 2009: "Hi, I just wanted to give you feedback on your pumpkin bread recipe. I used some of your suggestions by substituting 4 tbsp ground flax seeds plus 12 tbsp water for the eggs and 1 cup applesauce for the vegetable oil and I also reduced the amount of sugar to 1.5 cups. I also added 1 tsp ground cloves because I didn't have allspice. I poured the mix into muffin tins and baked it at 350 for 30 min and the resulting muffins were perfection. Thank you so much for your recipe and the detailed instructions on how to puree my own pumpkin!"
• A visitor writes on October 10, 2009: "HI! I love this website. I just made your pumpkin bread recipe and it is delicious! However I used 1 1/2 C of white sugar, 1/2 C. of brown sugar and omitted one cup of sugar entirely. I also used 1 C. of white whole wheat flour and the rest of the flour was standard all purpose. The bread is wonderfully moist and sweet! Thank you!"
  (UPDATED: November 03, 2009)
• Another visitor suggests that this batter makes great pumpkin muffins, just bake in muffin pans for "13 minutes at 350 degrees.  I substituted 1/2 applesauce and 1/2 oil for the 1 cup of oil and they turned out delicious!!  "

Feedback from Visitors

• A visitor writes on November 25, 2011: "This feedback is about the pumpkin bread recipe. I had a can of pumpkin to use and I wanted to make muffins, but did not have baking soda. They came out WONDERFUL! I also made the bread and it turned out very good as well. Me and my husband cant stop eating it, and my 2 year old loves it! (hes really picky.) Thanks for posting this recipe!"
• A visitor writes on October 15, 2011: "I'd never had a pumpkin in my kitchen before, but my son brought one home from a school trip. So I googled what to do with it, and came across your site. I'm not a baker in any way, shape or form, but tried your recipe for Pumpkin muffins, and they turned out so good! Thank you!!!"
• A visitor writes on November 02, 2010: "I made muffins using your pumpkin bread recipe and a fresh pumpkin, per your instructions, for my daughter's preschool class. They are delicious! My 4 year old agreed too. I didn't have allspice on hand and used cloves instead. I'd use this recipe again and look forward to your pumpkin pie recipe with my leftover pumpkin. Thanks!"
• A visitor writes on November 22, 2009: "I used half whole wheat flour and half all purpose flour but I was completely out of vegetable oil and had no applesauce so I used 1cup olive oil and forgot water all together! My bread turned out wonderful!! Thanks!! I found this site last year when I wanted to find how to make pumpkin from a real pumpkin and it is wonderful!!!"
• A visitor writes on October 31, 2009: "I made it today and it was fantastic! I used 1/2 all purpose flour and 1/2 100% whole wheat flour. Also, cinnamon was the only spice I had and it still tasted great. Also, I had no loaf pans, so I used a 3 pound sized coffee can from my Costco coffee. I buttered the can 3/4's of the way up the sides and then forgot to flour it. The cake rose above the can, but we went out to trick or treat and when we came back it sunk below the top. The top of the can had a metal lip, so I flipped it over and used a can opener to open the bottom, the loaf slid right out. It was perfect and beautiful."
• A visitor writes on October 16, 2009: "I've used your site for the past 2 or 3 years now for your pumpkin bread recipe. I get rave reviews from the entire family, and they even ask for loaves for Christmas! Thanks a ton! "
• A visitor writes on October 14, 2009: "Thank you for the Pumpkin bread recipe, was very easy and very yummie!!!!! I like your directions along with the pictures very easy to follow!! Thanks Bill"
• A visitor writes on September 26, 2009: "I just wanted to comment on your Pumpkin Bread Recipe. I absolutely loved it.  It was easy to make and turned out awesome!!  My whole family is wanting me to make more. I will be passing out this recipe and website to everyone that I encounter!! Thanks a Bunch!!  Brittany "
• A visitor writes on November 12, 2008: "I just wanted to let you know that I made the pumpkin bread with the directions from your website, including the instructions for making my own pumpkin and it turned out fantastic. Thank you very much for the recipe."

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This page was updated on 8-Jul-2011