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+ servings
pumpkin bread loaf and slices.

Amish Pumpkin Bread Recipe

Moist and delicious pumpkin quick bread is an excellent fall treat. It's quick and easy to make with the perfect combination of pumpkin and spices. And it makes two loaves so that you have one to share or freeze for later.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread, Breakfast, Dessert
Cuisine American, Amish
Servings 20 servings
Calories 459 kcal

Ingredients
  

  • 2 1/2 c. sugar
  • 1 c. canola oil (or your favorite baking oil)
  • 2 c. pumpkin puree (NOT pumpkin pie filling)
  • 4 large eggs
  • 3 1/4 c. all-purpose flour
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ground nutmeg
  • 1 c. chopped pecans, optional

Instructions
 

  • Preheat the oven to 350°.
  • Grease and flour (or place a piece of parchment paper on the bottom for easy removal) two 9 x 5" loaf pans.
  • In a large mixing bowl, mix the sugar, oil, pumpkin, and eggs until well creamed.
    2 1/2 c. sugar, 1 c. canola oil (or your favorite baking oil), 2 c. pumpkin puree (NOT pumpkin pie filling), 4 large eggs
  • In a seperate bowl, mix the dry ingredients.
    3 1/4 c. all-purpose flour, 2 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda, 2 tsp. ground cinnamon, 1 tsp. ground cloves, 1 tsp. ground nutmeg
  • Add the dry ingredients to the wet ingredients and only mix to combine.
  • If desired, stir chopped nuts into the batter. You can also sprinkle some nuts over the top.
    1 c. chopped pecans, optional
  • Divide the batter between two well-greased bread pans.
  • Bake (in the middle of the oven) for about one hour or until a toothpick inserted in the center comes out with only a couple of crumbs.
  • Remove from the oven and let the loaves rest in the pans for about 10 minutes before removing them to a wire rack to cool.
  • Store in an airtight container or bag. (I bag mine before they are completely cool because it helps to keep them moist.)
  • Can be stored at room temperature for up to three days. Refrigerate for up to a week.
  • This bread also freezes well. Tightly wrap and freeze one loaf for later. And you can even slice and individually wrap the bread if you want to remove only a slice at a time. Just make sure that it is well-wrapped.

Notes

This recipe makes two regular-sized loaves. One for you and one for sharing, or you can wrap and freeze one for later. Or bake several mini loaves to share with friends, but you will need to reduce the baking time.
If preferred, you can substitute the cloves and nutmeg for 1 tsp. pumpkin pie spice.
For easier removal from the pans, I recommend placing a piece of parchment paper in the bottom of the pans.

Nutrition

Serving: 1sliceCalories: 459kcalCarbohydrates: 63gProtein: 7gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 33mgSodium: 300mgPotassium: 159mgFiber: 3gSugar: 31gVitamin A: 3733IUVitamin C: 1mgCalcium: 48mgIron: 3mg
Keyword Amish pumpkin bread recipe, Easy pumpkin spice loaf, Pumpkin quick bread
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