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Some recipes just become part of the family story — the things people look forward to before they even walk in the door. This Pumpkin Bread Recipe is one of those. It has been made and shared for years, and honestly, I think every family gathering would feel a little incomplete without it.
It’s dense, moist, warmly spiced, and full of that nostalgic fall flavor we all crave once sweater season rolls back around. And the best part? The recipe makes three whole loaves, which means it’s perfect for holidays, birthdays, potlucks… or just sharing love with neighbors and friends.
My nieces and nephews call it “Mandy Bread,” which melts my heart every time. It’s the kind of recipe that makes memories.
Why You’ll Love This Pumpkin Bread
- Makes 3 loaves — ideal for serving or gifting
- No mixer required (though you can use one)
- Uses simple pantry ingredients
- Freezes beautifully
- Perfect for fall, Thanksgiving, brunch, or coffee dates
Recommended Pumpkin Loaf Pans
Our exact pumpkin-shaped loaf pan is no longer sold, but here are two similar cute seasonal options:
Pumpkin Bread Recipe
Course: Bread
Prep Time: 15 minutes
Servings: 3 Loaves
Equipment
- 3 Standard Bread Loaf Pans
Ingredients
Wet Ingredients
- 3 cups White Sugar
- 4 Eggs
- 2/3 cup Water
- 1 cup Oil (Vegetable or Canola)
- 1 (15 oz) can Pumpkin Purée (not pumpkin pie filling)
Dry Ingredients
- 3 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 2 tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 1 tsp Allspice
- 1/2 tsp Cloves
Instructions
- Preheat your oven to 350°F.
- Grease three bread loaf pans.
- Mix the Wet Ingredients:
In a large mixing bowl, combine sugar, eggs, water, oil, and pumpkin purée. Mix well. - Combine the Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. - Add the dry ingredients into the wet mixture. Mix until combined.
- Divide the batter evenly among the three loaf pans.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Allow to cool, slice, and enjoy!
Notes
- To reduce dishes, I often add the dry ingredients directly into the bowl with the wet — just mix thoroughly.
- Place all three loaf pans on a cookie sheet to prevent any accidental spills.
Serving Suggestions
- Spread with butter or cream cheese
- Serve warm with coffee or chai
- Wrap in parchment and ribbon for thoughtful homemade gifts
- Toast a slice for breakfast (you’re welcome)
Pumpkin Bread
Equipment
- 3 Bread Loaf Pans
Ingredients
Wet Ingredients
- 3 Cups White Sugar
- 4 Eggs
- 2/3 Cup Water
- 1 Cup Oil Vegetable or Canola
- 1 15oz Can Pumpkin Puree *NOT PUMPKIN PIE FILLING*
Dry Ingredients
- 3 1/2 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 2 tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Nutmeg
- 1 tsp Allspice
- 1/2 tsp Cloves
Instructions
- Pre-heat the oven to 350 degrees.
- Grease 3 bread loaf pans
Wet Ingredients
- In a large bowl, combine the White Sugar, 4 Eggs, Water, Oil and Pumpkin Puree.
- Use a mixer to combine these ingredients.
Dry Ingredients
- In a medium bowl combine the All-purpose Flour, Baking Soda, Salt, Ground Cinnamon, Nutmeg, Allspice and Nutmeg.
- Add the Dry Ingredients to the large bowl with Wet Ingredients.
- Mix the ingredients with a mixer.
- Equally distribute the batter into the 3 prepared loaf pans.
- Bake in the pre-heated oven for 1 hour.
- Enjoy!
Notes
Yum! I can see why this pumpkin bread is a family favorite—it looks perfectly moist and flavorful. Definitely adding this one to my fall baking rotation!
It’s in our kitchen right now, perfect for quick morning breakfasts as well. Hope you enjoy!
This is really close to how I make mine. Now I want to make it for myself.
Let me know if you do, hope you enjoy it!
This looks so good! I absolutely love pumpkin bread—it’s one of those treats I can never pass up, especially in the fall. I like that this recipe makes three loaves too—perfect for sharing at family gatherings or freezing for later.
Me too, love pumpkin bread, especially this time of the year. Hope you enjoy!
The recipe looks delicious 🙂
Thank you, it really is. Made it again this week 😉
The recipe sounds delicious. Do you think it will work well with gluten-free flour?
Thank you, I am not sure. I have never tried to make it with gluten-free flour.
I did find this online about gluten-free flour and quick breads: “Yes, you can substitute gluten-free flour in a quick bread recipe, but you may need to make adjustments because gluten-free flours have different properties and lack the structure that gluten provides. The easiest method is to use a pre-made 1-to-1 gluten-free flour blend, which is designed to directly replace all-purpose flour in recipes. However, the final product may be denser, and you might need to add more liquid or an extra binder like xanthan gum if the blend doesn’t already contain it.”
This is my Aunt Claudia’s recipe that she’s made for many many years! The only difference is hers does not have allspice or cloves and she adds chopped walnuts. She always baked it in metal coffe cans and gave the round loaves as gifts every year. It’s the best!!
I love a great pumpkin bread!! Making them in coffee cans sounds amazing. Maybe I’ll try that next time. Hope that you enjoy.