Easy Pumpkin Bread Recipe

This super Easy Pumpkin Bread Recipe is just what you need on a fall day!

The thing I love most about this pumpkin bread recipe is that you are actually making several loaves of pumpkin bread at one time.

You can keep one for yourself to enjoy now and stick one in the freezer for another day when you don’t feel like baking.

In fact this is a trick that I have been using for years. Anytime I am making a meal that is freezable, I’ll make a double batch. That way I can easily fill my freezer without any extra effort at all.

This is the part where I would suggest giving away the third loaf of pumpkin bread. But if your family is anything like mine, the third loaf will likely disappear as fast as the first one. Thankfully you stuck one in the freezer, otherwise they would all have been devoured in one day.

How to Freeze Pumpkin Bread

After the pumpkin bread has cooled completely, you can wrap the entire loaf in some parchment paper or plastic wrap and stick into a freezer bag.

You could also make it easier to just gran a slice of pumpkin bread at a tie, by the slicing the the loaf up and individually wrapping each slice before placing them into the freezer bag.

Gather these ingredients to make your Pumpkin Bread.

Then scroll down for full Pumpkin Bread Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!

Pumpkin Bread Ingredients

• Sugar
• Flour
• Eggs
• Vegetable Oil
• Cinnamon
• Cloves
• Salt
• Baking Soda
• Vanilla
• Raisins
• Chopped Nuts
• Canned Pumpkin Puree (1 Large or 2 small cans)

If you are using homemade pumpkin puree, you would want 3 1/2 cups of puree for this recipe.

How to Make Pumpkin Puree in the Instant Pot

How to Make Pumpkin Bread

Start by preheating your oven to 350 degrees.

Sift together all your dry ingredients (except sugar) in a separate bowl.

Take your eggs, sugar and oil and blend together.

Next add your pumpkin, vanilla and your dry ingredients into the eggs mixture and blend well.

Take your nuts and raisins and fold them into the mixture.

Take your bread pans and grease well. Fill your bread pans half way (don’t over fill).

Place in the oven for about 60 minutes or until the toothpick comes out clean.

Serve and enjoy.

If you like this bread recipe, here are some others you might enjoy:

• Best Orange Creamsicle Cake Recipe
• Raspberry Cheesecake Swirl Bread Recipe
• Banana Nut Bread