Pumpkin Bread

pumpkin bread

I’ve never made bread before in my life!  Imagine my surprise when it turned out beautifully!!  Try this foolproof recipe and make everyone believe that you are a professional baker:)


3 cups all-purpose flour
3 cups white sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 1/2 tsps salt
2 tsps baking soda
1 cup vegetable oil
2/3 cup water
1 cup packed Farmer's Market Pumpkin
4 eggs


Preheat oven to 350 degrees F. Grease and flour 1 large loaf pan. Sift together the dry ingredients. Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture, (about 1/2 cup at a time) and mix until blended. Pour mixture into loaf pan. Bake at 350 degrees F for 1 hour and 30 - 40 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in loaf pan on a rack for 15 minutes. Remove bread by running a knife around the inside and turning loaf upside down to dislodge bread. Cool completely. Serve warm with butter.

20 Responses

  1. Susan Corriel says:

    Is the organic pumpkin the same as packed pumpkin puree?
    I have a recipe that’s good which calls for the puree.

    I printed your recipe for pumpkin bread.
    I’m wondering if the bread be frozen?

    Thank you
    Susan Corriel

    • Emily says:

      It is the same as the pumpkin puree. You can absolutely freeze the bread. That’s a great idea!

      Happy Cooking!

      The Farmer’s Market Family

  2. Robin Lewis Kane says:

    I want to make this with leftover pumpkin pie mix. Any suggestions on how to do this?

    • Emily says:

      Excellent Question! Don’t add the spices and cut the sugar. Try starting without the sugar or add just 1/2 cup. I can try it tonight and let you know how it goes. Happy Baking!

  3. Just made some pumpkin pies using your recipe on the label of your organic pumpkin. They look great, and were so easy… As easy as pie actually.. (yes, har har).
    Am looking forward to trying out the Pumpkin Bread recipe above. No more stopping at Starbucks for their pumpkin loaf this fall, I can make my own and organic to boot. Great resource! Thanks.

  4. wendy says:

    what kind of vegetable oil do you use if I am going to make it an organic pumpkin bread?

  5. Randy Gilmore says:

    Hi, can this recipe be successful in a bread making machine?

    • Emily says:

      Hi Randy! I’m not sure. I’ve not had much experience with a bread making machine. Let me do a little research and I will get back to you.

      Farmer’s Market

  6. lucy says:

    What size is very large loaf pan?…looks like double the amount of normal 9X5 pan…so could you make two with this recipe?

  7. Sophia says:

    Hello. I really love your Organic Pumpkin, its fantastic in oatmeal and I love making pumpkin bread and bars and now occurred to me to check your website for recipes. Also kudos to you for using a BPA free liner. I look forward to trying your recipes.

  8. John says:

    Can honey be used instead of sugar? If so, how much and what adjustments need to be made with remaining ingredients? Thanks!

  9. Lilly says:

    I would like to bake mini loaves for the holidays. How long would I bake them? Thank you.

    • Emily says:

      Hi Lilly, We don’t have an exact time for mini loaves. However, after some quick research generally mini loaves bake for about 30 minutes at 25 degrees cooler temperatures than the original recipe. After 30 minutes, conduct the toothpick test every 5 minutes until it’s done. We hope that helps! Happy Baking!!

  10. Jan Walker says:


    Your organic pumpkin looks great. I have a pumpkin bread recipe I’d like to use. Does your pumpkin (in the box) measure the same as pumpkin puree in the can? For ex. cup for cup. Yours feels more liquidy, have not opened your organic pumpkin yet.

    Thank you.

    • Emily says:

      Hi Jan, There is 1 oz. more product in the boxes, but the difference should not change recipes calling for a can. Happy baking!

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