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This pumpkin bread is one of the biggest sellers in my small bakery business every fall. I have customers that wait for it to go back on the order menu all year.

You can find the recipe at the bottom of the post, and for those that like visuals then check out my video here from my YouTube Channel on how I make this recipe!

The Best Quick Bread for You Next Fall Treat!

This pumpkin bread falls into the category of “quick bread”. Quick bread is a type of bread that is prepared with leavening such as baking soda or powder, rather than yeast.

Since there is no extra time needed for the yeast to bloom or no time spent for those long proofing and rising times, like yeast bread, these bread are quick to make and enjoy.

These bread can vary widely in texture and flavor, from light and fluffy to highly dense, and they can be both sweet and savory. My pumpkin bread is a little denser but super moist and delicious.

This recipe is made with basic ingredients that most people will have in their pantry all year long, or at least during the fall and holiday baking season for sure. If not, none of them are hard to find at your local grocery stores.

What Size Loaf Pan Do I Need To Make Bread?

You may be thinking you don’t have the right bread pans or loaf pans for this recipe or any other quick bread recipe for that matter. But guess what?

I have great news for you! You can make so many delicious recipes with nothing more than a classic, inexpensive standard loaf pan.

Here in the US, if a recipe is referring to a standard loaf pan, like my Pumpkin Bread recipe, it’s generally 8 1/2 x 4 1/2 x 2 1/2 inches.

But I thought I’d share a bit more on the two most popular bread pan sizes are 9×5 and 8½x4½ inches. Both sizes are typically 2½ inches tall.

However, it is important to use the right size pan if a recipe calls for a certain size. While the difference in sizes seems small when you look at those measurements, it can make a difference in your loaves.

If the recipe you are baking calls for a loaf pan that is 8½x4½-inches and you use one that is 9×5, your bread could fall flat instead of properly rising in the oven.

Of course, it will still taste fine, but it might not be the prettiest loaf that you were hoping for in the beginning.

If you use a smaller pan than the recipe calls for your batter may overflow and make a total mess in the oven and nobody wants to clean that up, right?

Also, the bread might also get overcooked in the baking process while trying to get the center completely cooked through. Who wants uncooked centers and burnt edges, right?

So just make sure you follow the cooking directions in this recipe or in the ones you are baking. For this recipe, I use a standard-size bread pan here in the US. Or these mini ones filled 3/4 of the way full on either size.

Either size is delicious and I hope you give them a try and enjoy it as much as my other customers and my family does!

Continue to Content

Yield: 2 Loaves

Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 10 minutes

Total Time: 1 hour 35 minutes

This moist pumpkin loaf is the perfect treat for fall. It is easy to put together and tastes fantastic. This recipe makes larger loaves or 4 to 5 mini loaves.

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Ingredients

• 4 large eggs
• 3 cups of granular sugar
• 1 (15 ounce can) or pumpkin puree
• 1 cup of oil
• 2/3 cups of milk or water
• 3 1/2 cups of all-purpose flour
• 2 teaspoons of cinnamon
• 2 teaspoons of baking soda
• 1 teaspoon of vanilla
• 1/2 teaspoon of salt

Instructions

1. In a large mixing bowl add the wet ingredients eggs, oil, pumpkin, milk, and sugar, and mix together thoroughly.
2. Next, mix the cinnamon, baking soda, salt, and vanilla.
3. Lastly, mix in the all-purpose flour into the batter one cup at a time to incorporate after each cup. Repent until all the flour is mixed in.
4. Spray the loaf pans with cooking spray and fill them 1/2 to 3/4 way full depending on how large you want your loaves to be. This mix will make two 9x5 loave pans if you fill them 1/2 full or about 5 mini loave pans.
5. Bake the loaves in a preheated oven until a toothpick comes out clean when inserted in the center of the love. The larger loaves can take up to 75 minutes, but start testing the center at 50 minutes. Smaller loaves may take up to 40-45 minutes, but I always start testing at 35 minutes.
6. When the loaves are baked let them rest in the loaf pan for at least 10 minutes before removing them from the pan. This bread is best if served after it has cooled slightly.

Nutrition Information

Yield

30

Serving Size

1 slice
Amount Per ServingCalories 212Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 25mgSodium 132mgCarbohydrates 32gNet Carbohydrates 32gFiber 1gSugar 21gProtein 3g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!