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Pumpkin Bread Recipes

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Pumpkin Bread Recipes
If you like zucchini bread, try making delicious, fragrant, spiced pumpkin bread. Get creative with your additional ingredients and jazz it up. This page contains pumpkin bread recipes.


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By 13 found this helpful
July 30, 2012
Just the right texture for a pumpkin loaf, the walnuts add a nice compliment to the pumpkin. Enjoy with a cup of tea! And you will be glad this recipe makes two loaves.


  • 3 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 1 tsp. ginger
  • 1 3/4 cups white sugar
  • 1 cup chopped walnuts
  • 4 eggs
  • 1 1/4 cups cooking oil (Crisco)
  • 1 (19 oz.) can of canned pumpkin (not pie filling)


Sift together the first 6 ingredients listed. Stir in the nuts.

In another large bowl beat the eggs very well, add oil, and pumpkin. Beat a couple minutes. Beat in the dry ingredients, adding a bit at a time.

Grease and flour two loaf size pans, bake in preheated oven of 350 degrees F for approximately 50 minutes or until done in center.

Cool in pans for five minutes before removing. Cool completely.

Wrap well, can be frozen.

Servings: 10 slices per loaf
Prep Time: 15 Minutes
Cooking Time: 50 Minutes

Source: From an old cookbook called "Confederation Cookbook"

By linn from Canada

Comment Was this helpful? 13

By 6 found this helpful
April 26, 2010

This Tea Bread (some call them Quick Breads) is a very easy sweet bread to make up and bake. Most children love anything "pumpkin" and as we all know, pumpkin has a good amount of beta-carotene in it, just as carrots do. It is easily added to or changed to suit your own family's taste.




Mix sugar, oil and eggs together. Add pumpkin and beat very well. Add dry ingredients, then water, stirring just until mixed.

Pour into greased and floured bread (loaf) pans.

Bake at 350° F. for about 40-45 minutes. Test for doneness and be prepared to bake longer if necessary.

These loaves freeze very well. Wrap them securely in plastic wrap, then in foil. They can be glazed if desired using a simple glaze of confectioner's sugar and a little bit of butter and a Tbsp. of milk or cream. Glaze after thawing if you intend to freeze them.

Servings: 16
Time:25 Minutes Preparation Time
45 Minutes Cooking Time

Source: My oldest daughter who has collected pumpkin recipes for over 40 years.

By Pookarina from Boca Raton, FL

Comment Was this helpful? 6

By 3 found this helpful
October 21, 2009

This has been one of my favorite fall recipes for years that I got out of my White Trash Cooking cookbook that my daughter gave me.




Mix all the ingredients. Butter and flour 3 clean coffee tins. Fill each tin halfway and bake the bread at 350 degrees F. for 1 hour. Let cool slightly and turn upside down to slide out. Let cool and slice as thick or thin as you want.

Note: Clean coffee cans can also be used for cake mix cakes. Just bake, cut in half and you have 2 small personal cakes.

Source: White Trash Cooking cookbook

By Virginia P. from Evington, VA

Comment Was this helpful? 3

November 10, 20104 found this helpful

Moist and great tasting!



Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.

In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.

In a large bowl, beat pumpkin puree, sugar, brown sugar, buttermilk, eggs ,and oil together until smooth.

Stir in flour mixture until just combined. Do not over mix.

Fold in nuts, if using. Pour pumpkin bread batter into prepared pan.

Bake pumpkin bread 50-60 minutes until a knife inserted in the center comes out clean.

Invert pumpkin bread and cool. Serve pumpkin bread with butter, apple butter, or a smear of cream cheese

By Jodi from Aurora, CO

Comment Was this helpful? 4

Cynthia Smith0 found this helpful
May 8, 2006

This delicious sweet bread is perfect any time you need a treat or a quick dessert for unexpected company! This bread is also wonderful as a gift for any occasion!

Comment Was this helpful? Yes

November 9, 2016

I love this time of year. It got so very cold this weekend that I had to turn on my heat... reluctantly! I also turned on the oven and started baking. I thought about making something with pumpkin, but wanted something a bit different. I went looking through all my own recipes and found all my different pumpkin breads, cakes, and muffins. I started making my pumpkin bread recipe and came across a version that has ginger in it. I love ginger in anything, so here we go.

Pumpkin Ginger Bread

CommentPin It! Was this helpful? 1

By 1 found this helpful
October 3, 2011

My favorite quick bread!

Comment Was this helpful? 1

By 0 found this helpful
October 21, 2012

This is a great fall bread recipe!

Comment Was this helpful? Yes

By 0 found this helpful
September 16, 2012

This is my favorite kind of bread!

Comment Was this helpful? Yes

December 8, 20050 found this helpful

In a large bowl mix sugar & pumpkin. Add eggs, oil and milk. Beat. In another bowl mix flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace. Stir into pumpkin mixture.

Comment Was this helpful? Yes


Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
October 6, 2009

Do you have a recipe using shredded pumpkin in pumpkin bread?

By LORD01 from Margate, FL

Answer Was this helpful? Yes
October 6, 20090 found this helpful

Shredded pumpkin bread (or muffins)

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin

1 cup toasted pumpkin seeds


Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded

pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf

pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean.

Cool for 15 minutes and turn out onto a cooling rack. Cool completely.

For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Reply Was this helpful? Yes
October 7, 20090 found this helpful

Thank you very much for the recipe. Can't wait to try it.

Reply Was this helpful? Yes
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