This Pumpkin Bread is our family go-to for the holiday season breakfast and snacks. The smell of this pumpkin bread is like a signal to my body to pull out the Christmas decorations and start singing some Bing Crosby. However, it also makes a delicious treat all year round. This is hands-down my son’s most requested sweet bread.
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Pumpkin bread makes great fall or holiday gifts
I made mini pumpkin bread loaves for all my neighbors and kids teachers this year. I found cardboard loaf pans at Home Goods that came with the cellophane bags and cute tags. You can bake right in the loaf pans and then cool, wrap em’ up and hand em’ out. DONE!
Can I make this pumpkin bread gluten free?
You betcha! If you need a gluten free pumpkin bread, the flour can be replaced with any flour blend. My favorite is King Arthur Flour Measure for Measure (you can see why this is my favorite flour here).
The trick to gluten free pumpkin bread
The trick to keeping the texture perfect and getting sweet breads baked all the way through is to bake in smaller loaf pans. (Like these from Wilton.) I’ve tried multiple times baking in a regular loaf pan, but the center is always gooey in the middle. Baking bread in a smaller pan will ensure even baking and no goo in the center. Plus, they’re the perfect snacking size and great for giving as gifts for your gluten-challenged friends.
Pumpkin bread Add-Ins
If you want to make this pumpkin bread your own, add in dark chocolate chips, white chocolate chips, pecans or pepitas.
Ok, this might sound a little strange, but I make this bread in the summer, put some cream cheese and sliced strawberries on top for a cute summer tea sandwich. Both kids and adults will love it.
The Best Pumpkin Bread Toppings
Before you bake your bread, top the dough with a sugar and cinnamon mix, sugared pecans, pepitas (pumpkin seeds), streusel topping (just use this streusel from the pumpkin muffins). And obviously chocolate chips, white chocolate chips or any of your favorite add-ins can go on top.
Have you tried my other Christmas family staple? These Overnight Sticky Buns will give you another reason to wake up early on Christmas morning. Or, if you are my brother, you’ll make them for every special occasion. They are an incredibly delicious breakfast to make ahead and share if you must.
This is one of my favorite recipes to make with my kiddos. I can pull up a chair for them and give them a wooden spoon to stir it up. No mixer needed, and the smell is heavenly even before it goes in the oven.
Love this Pumpkin Bread recipe? Try these other delicious sweet muffin recipes!
If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!
Perfect Pumpkin Bread
- 3 1/2 C all-purpose flour
- 3 C sugar
- 1 Tbsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 Tbsp nutmeg sounds like a lot, but trust me
- 1/4 tsp cloves
- 2/3 C water
- 1 C vegetable or canola oil
- 4 eggs
- 2 C canned pumpkin not pumpkin pie filling
- 2 C chopped nuts optional
- Grease and flour two 9×5 loaf pans and set aside. (I use one 9×5 and 2 little pans)
- Preheat oven to 350°
- Combine dry ingredients in a large bowl. Make a well in the center and add wet ingredients.
- Mix until well blended and there are no more streaks of flour.
- Pour into prepared pans and bake on middle shelf in oven for 1 – 1 1/2 hours, depending on your oven. Check your loaves at about 50 minutes for doneness. Center of loaf should bounce back when touched lightly.