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Thanksgiving week means one thing in this house – and no, it’s not Black Friday shopping. Thanksgiving time is pumpkin bread baking time! This tradition started back with my grandmother. I grew up baking the same recipe with my own mom year after year. After my mom died, my sister and I kept it going. Give our easy pumpkin bread recipe a try! I’ts absolutely delicious and freezes extremely well if you want to bake up a big batch.
A few years ago I was excited to start the bake-a-thon with Lily Bean – and she was only too happy to help!
We always make a BIG batch of pumpkin bread – we give it out as holiday gifts and freeze a whole bunch. It makes the best (quick!) breakfast which we enjoy throughout the year. Plain or with cream cheese or butter on top – you can’t go wrong.
I typically make 3-4 batches of our pumpkin bread recipe at a time.
Check out some of our other yummy pumpkin recipes:
- Easy Air Fryer Pumpkin Hand Pies
- Easy Homemade Pumpkin Spice Latte Recipe
- Mason Jar Pumpkin Spice Cupcakes
- Easy Fall Pumpkin Dip Served in a Pumpkin
- Easy Pumpkin Spice Muffins (Dairy Free)
- 13 Perfectly PUMPKIN Instant Pot Recipes
Pumpkin Bread Recipe
Pumpkin Bread Recipe
- 2 cups canned pumpkin
- 2/3 cup Crisco
- 2 and 2/3 cups sugar
- 4 eggs
- 2/3 cup water
- 1.5 tsp salt
- 2 tsp baking soda
- 1/2 tsp baking powder
- 3 and 1/3 cups flour
- 1 tsp cinnamon
- 1 tsp ground cloves
- non-stick cooking spray (I use the kind with flour in it.)
- Preheat oven to 350 F.
- Spray bread pans with non-stick cooking spray.
- Blend all ingredients with mixer.
- Pour batter into bread pans. (I fill my bread pans about 2/3 of the way full.)
- Bake at 350 F for 50-60 minutes (until an inserted toothpick comes out clean). NOTE: if you are making large loaves, they will need a little longer to bake (usually about 70 minutes total).
Makes: 2 large loaves or 7-8 small loaves (I usually make the small ones!)
We ended up with 6 batches worth of bread – YUM! We double wrapped the majority of the bread in aluminum foil and put it in the freezer. They will be perfect to enjoy over the long winter.
Of course, we made sure to leave plenty out of the freezer so that we can enjoy it along with our Thanksgiving feast!
If you decide to give this recipe a try, let me know how you like it!
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