My Favorite Pumpkin Bread
Recipe type: Dessert
Makes: 3 regular-sized loaves; 3 dozen regular sized muffins or 6 dozen mini muffins
Moist and flavorful pumpkin bread. This classic recipe is perfect for pumpkin bread or pumpkin muffins.
  • 460g (~3½ cups) all-purpose flour
  • 635g (3 cups) granulated sugar
  • 10g (2 teaspoons) baking soda
  • 7½g (1½ teaspoons) salt
  • 4g (2 teaspoons) cinnamon
  • 2g (1 teaspoon) nutmeg
  • 425g (~1¾ cup) canned pumpkin, NOT pumpkin pie filling
  • 237 milliliters (1 cup) canola oil
  • 160 milliliters (2/3 cup) water
  • 220g (4 large) whole eggs
  1. Pre-heat oven to 350 degrees
  2. Grease pans with non-stick cooking spray and/or line muffin tins with cup holders
  3. Whisk together dry ingredients (flour through salt) in a large bowl and set aside
  4. Combine wet ingredients (pumpkin through eggs)
  5. Add your wet ingredients to your dry ingredients and mix well until combined
  6. Pour batter into baking pans
  7. Baking times for different forms:
  8. Loaves: 45 minutes to 1 hour
  9. Regular muffins: 18 to 25 minutes
  10. Mini muffins: 16 to 20 minutes
  11. Bake until bread and muffin tops are rounded and a knife comes out clean
  12. Cool pumpkin bread out of baking pans on wire rack
Store bread wrapped in seran and muffins in a ziplock bag at room temperature up to one week or frozen up to two months
Recipe by Keep It Sweet Desserts at