Pumpkin Quick Bread

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Nothing beats a warm piece of pumpkin bread on a cool morning.


Pumpkin Quick Bread Recipe


  • 2 cups all-purpose flour (can substitute an equal amount of almond meal for up to one cup of the flour)
  • 2/3 cup dark brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup pumpkin puree or canned pumpkin
  • 1/4 cup water
  • 1/4 cup your favorite vegetable oil
  • 2 eggs, beaten

Preheat the oven to 350° F.


  1. Grease a 9 x 5 bread loaf pan.
  2. In a large mixing bowl, combine the dry ingredients (first 7 on list).
  3. In a large measuring cup or small mixing bowl combine the remaining wet ingredients and mix thoroughly.
  4. Form a depression in the middle of the dry ingredients and pour wet ingredients into it.
  5. Fold together until just moistened (do not over mix).
  6. Pour batter into prepared loaf pan and bake for 65 minutes, until lightly browned and toothpick inserted in center comes out clean.

This is a family favorite recipe that I have been making for years.

Do you have a favorite pumpkin bread recipe?


    • admin says:


      Sorry to hear about your issues with sodium. You might notice that I leave salt out of my baking recipes, although people can add it if they desire.

      Thank you for the link to your yeast-based version.

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