Pumpkin Bread

Pumpkin Bread is a great Fall treat! It’s not too sweet and goes perfectly with your morning cup of coffee or grab a slice after dinner!

Why We Love This Recipe for Pumpkin Bread

• My mom has been making me this pumpkin bread since I was a little girl and it’s one of my all-time favorite recipes.
• The bread is slightly sweet but doesn’t taste like dessert. It’s delicious as is or with some cream cheese frosting spread on top.
• I like having an excuse to bust out my bundt pan. The large size is great for serving your holiday guests.
• Speaking of the holidays, this bread is a must-make for your Christmas cookie & treat plates. I like to cut big hunks, wrap them in plastic wrap, and add them to the mix.

Ingredients You’ll Need to Make the Best Pumpkin Bread Recipe

DRY INGREDIENTS: You’ll need all-purpose flour, baking powder, salt, sugar, brown sugar, and pumpkin pie spice.

WET INGREDIENTS: Grab some vegetable shortening, pumpkin puree, butter, eggs, and milk.

How to Make Pumpkin Bread

STEP 1 Preheat your oven to 350 degrees F and grease the inside of a 12-cup bundt pan. To a food processor bowl, add the flour, baking powder, salt, and pumpkin pie spice and pulse to mix. Add the shortening and then pulse until small crumbs form (like you’d see when making a pie crust).

STEP 2 Pour the flour mixture into a large mixing bowl and add the sugar, brown sugar, pumpkin puree, butter, eggs, and milk. Beat everything together with a hand mixer on medium-low speed until just combined. Scrape the sides of the bowl as needed.

STEP 3 Pour the batter into the prepared bundt pan. Then bake for 50 minutes or until a toothpick inserted halfway between the tube and wall of the pan comes out clean.

STEP 4 Remove the bread from the oven and let it cool for 10 minutes in the pan. Then invert the pan onto a wire rack and let the bread cool completely before slicing.

Tips & Tricks

• If you don’t have a food processor, you can cut the shortening into the flour mixture using a fork or pastry cutter.
• We made this pumpkin bread recipe with Bisquick when I was growing up. I’ve adjusted the recipe to include a Bisquick substitute for those that don’t want to buy a box. If you prefer to use Bisquick, omit the flour, baking powder, salt, and shortening and instead use 3 cups of Bisquick.
• Want to sweeten up your pumpkin bread? You can make a simple glaze by whisking together 1 cup of powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla in a medium mixing bowl. Then pour the glaze over the cooled bread, letting it run down the sides.

Pumpkin Bread Recipe FAQ

Why is my pumpkin bread bitter?

You may have added too much baking powder. This is the most common culprit.

Can dogs eat pumpkin bread?

Maybe. Canned pumpkin is safe for dogs to eat and if you use the ingredients listed for this recipe this pumpkin bread is too. Granted the fiber in pumpkin can cause upset stomachs due to the fiber content.

However, if you swap out for xylitol as a sugar substitute, they can’t have it. Xylitol is toxic for dogs even in small amounts.

So really it’s your call based on your dog and how sensitive their stomach is.

Other Recipes You May like

• Mini Pumpkin Pies
• Pumpkin Bread Pudding
• No Bake Cream Cheese Pumpkin Pie
• Cream Cheese Stuffed Pumpkin Bread
• Air Fryer Pumpkin Bundt Cake

Pumpkin Bread

Julie Kotzbach

Pumpkin Bread is a great Fall treat! It's not too sweet and goes perfectly with your morning cup of coffee or grab a slice after dinner!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Breakfast, Dessert

Cuisine American

Servings 12 slices

Calories 430 kcal

Equipment

• Food Processor
• Mixing Bowls
• 12-cup Bundt Pan
• Wire Rack

Ingredients

  

1x2x3x

• 3 cups all-purpose flour
• 1 ½ tablespoon baking powder
• ½ tablespoon salt
• 2 ½ teaspoons pumpkin pie spice
• ½ cup vegetable shortening
• 1 cup sugar
• 1 cup brown sugar
• 16 ounce can pumpkin puree not pumpkin pie mix
• ½ cup butter softened
• 4 eggs
• ¼ cup milk

Instructions

• Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
• Add the flour, baking powder, salt, and pumpkin pie spice to the bowl of a food processor. Pulse the dry ingredients for 10 seconds. Add the shortening and pulse until small crumbs form. (Think pie crust. If you don’t have a food processor, combine the dry ingredients in a mixing bowl, and cut in the shortening using a fork.)
• Transfer the flour mixture to a large mixing bowl, add the sugar, brown sugar, pumpkin puree, butter, eggs, and milk. Beat everything together on medium-low speed until just combined, scraping the bowl as needed. Pour batter into prepared pan.
• Bake for 50 minutes or until a toothpick inserted in the center of the bread comes out clean.
• Carefully remove the pan from the oven, and let cool for 10 minutes in the pan. Remove from the pan, and cool completely on a wire rack. (see note)

Notes

• You can make this pumpkin bread with Bisquick to cut down on the prep if preferred. To do this, omit the flour, baking powder, salt, and shortening and use 3 cups of Bisquick instead. We made this bread with Bisquick growing up and it works both ways.
• Sweeten up your bread with a simple glaze by whisking together 1 cup of powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla in a medium mixing bowl. Then pour the glaze over the cooled bread, letting it run down the sides.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 63gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 76mgSodium: 542mgPotassium: 169mgFiber: 2gSugar: 36gVitamin A: 6208IUVitamin C: 2mgCalcium: 138mgIron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword pumpkin bread

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