This is the best Amish pumpkin bread recipe. This spiced pumpkin bread is dense, very moist, and full of intense pumpkin flavor! It’s easy to make without a mixer and as this quick bread bakes it will make your home smell like Fall!
Just like many traditional Amish recipes, this one for pumpkin bread is very simple to make. All you need are a few fridge and pantry staples like pumpkin puree, vegetable oil, white sugar, and warm fall spices like ground cinnamon, nutmeg, and ginger.
Enjoy this moist and flavorful pumpkin bread on crisp fall mornings with a hot cup of coffee or bake it into mini pumpkin bread loaves to give as gifts during the holidays. Either way, it’s an old-fashioned pumpkin bread recipe that will be so good every time you make it! Another great way to enjoy pumpkin bread is with some butter and rose hip jam on top (or any other jam will work too!)
Pumpkin. Use 100% canned pumpkin puree, not pumpkin pie filling, which often contains added spices, sweeteners and thickeners.
2 large eggs. Used to bind all the ingredients together. Allow them to come to room temperature so they bind with the other ingredients more easily.
Vegetable oil and water. Both are used to add moisture and a nice light and spongy texture to the quick bread.
Granulated white sugar. Adds the perfect amount of sweetness. It also creates a browned and crisp caramelized crust on your loaf.
Dry ingredients. All-purpose flour, baking soda, and salt are used to give a light and fluffy texture to your quick bread.
Spices. Ground cinnamon, nutmeg, cloves, and ginger. This warm spice blend really enhances the flavor of this Amish pumpkin bread and makes your home smell like Fall!
How to make Amish pumpkin bread
Preheat your oven. Set its temperature to 350 degrees Fahrenheit. It’s crucial to ensure the oven reaches the desired temperature before baking, so start this step early. While the oven is warming up, take a little time to prepare your baking equipment.
Now, grab a 9×5 inch loaf pan. To make sure that your baked goods won’t stick to the pan, it’s essential to grease it first. You can use softened butter, cooking spray, or shortening for this step. Rub it all over the interior of the pan.
After greasing, sprinkle some flour over the pan. Swirl the pan around so the flour covers all the greased areas. This will help the loaf come out easily after baking. Once you’re done, tap out any excess flour. Flour is optional, most times just butter will work.
Next, take a large bowl. Into this bowl, pour your pumpkin puree. Following that, crack in the eggs, add the oil, pour the water, and finally, incorporate the sugar. Mix everything together with a spoon, spatula, or an electric mixer. Ensure that all these ingredients are blended well so that they form a smooth, consistent mixture.
It’s time to prepare the dry ingredients. For this, you’ll need a separate bowl. Start by adding the flour. Then sprinkle the baking soda, followed by a pinch of salt.
After this, it’s time for the aromatic spices that will give your loaf its delightful flavor. Add the cinnamon, nutmeg, cloves, and ginger. Using a whisk, stir these ingredients together until they are well-mixed. This ensures an even distribution of flavors throughout the loaf.
Once the dry ingredients are ready, you’ll want to combine them with the wet pumpkin mixture you prepared earlier. Slowly and gradually add the dry ingredients to the pumpkin mixture.
Remember, it’s important to mix until the batter is just blended. Overmixing can make your loaf dense, so mix just enough to incorporate the dry ingredients.
Now, with your batter ready, gently pour it into the prepared pan. Spread it evenly, so it bakes uniformly.
With your loaf ready to go, place it into the preheated oven. You’ll want to bake it for around 60-65. To check if it’s done, use the toothpick test. Simply insert a toothpick or a small knife into the center of the loaf. If it comes out clean without any wet batter sticking to it, your loaf is perfectly baked.
Once baked, safety first! Wear oven mitts and remove the pan from the oven. Place it on a safe surface and let your loaf cool in the pan. Wait for about 10 minutes.
This cooling helps the loaf to settle and makes it easier to remove from the pan. After waiting, gently turn your loaf out onto a wire rack. Remember, letting it cool completely will help in slicing the loaf without it crumbling.
What are quick breads
Quick bread is bread that is quick to make. It’s similar to baking a cake in that it contains either baking powder or baking soda or a mix of these two. They do not require any yeast, kneading, or proofing time. Some common examples of quick bread are cornbread, banana bread, biscuits, and muffins.
The main thing to keep in mind with quick bread is that you don’t want to overmix the batter, otherwise, you’ll end up with a chewy and slightly tough bread.
Pumpkin. Use homemade pumpkin puree instead of canned. You could also use canned butternut squash if you’ve run out of pumpkin puree.
Vegetable oil. Substitute with melted butter, but keep in mind that you might have a slightly denser quick bread. I would also recommend using unsalted butter so you can control the amount of salt in this recipe a little better.
Spices. Feel free to use more of one spice over another if you prefer. If you don’t have all of the individual spices for this recipe, use 1 ½ teaspoons of pumpkin spice mix instead.
Mix your favorite chocolate chips or chocolate chunks into the pumpkin bread batter for a chocolatey twist.
Fold in chopped pecans or walnuts or sprinkle a few nuts on top of the batter just before baking for an even more impressive look and crunchy texture.
Include 1 teaspoon of pure vanilla extract for added flavor and richness.
Cream Cheese Frosting: This classic topping is rich and tangy, complementing the spices in the Amish pumpkin bread. Simply mix together cream cheese, powdered sugar, a touch of vanilla extract, and a bit of butter until smooth and spread over your cooled loaf.
Streusel Topping: Before baking your loaf, you can sprinkle a mixture of butter, flour, brown sugar, cinnamon, and chopped nuts (like pecans or walnuts) on top. This gives the loaf a sweet, crumbly, and crunchy texture.
Maple Glaze: Combine powdered sugar, real maple syrup, and a dash of milk or cream to achieve a pourable consistency. Drizzle this over the cooled loaf for a sweet and aromatic finish.
Caramel Drizzle: A warm caramel drizzle over the loaf can make it indulgent. You can buy caramel sauce or make it at home using sugar, butter, and cream.
Frequently asked questions
Your pumpkin bread can turn out gummy in the middle or wet on the bottom if there wasn’t enough flour in your recipe and/or you used too much pumpkin. The flour works to give a nice texture and will absorb some of the moisture from the eggs and pumpkin puree.
Quick breads need to be baked at 350 degrees because this lower temperature helps to ensure even cooking. If your oven is too hot it can lead to the outside of the quick bread cooking too fast before the inside gets a chance to cook leading to a wet middle.
This will depend on the recipe but most times it’s best use to vegetable oil instead of butter. Butter can sometimes lead to a heavier, denser bread while vegetable oil tends to make the bread more light and fluffy with a softer texture.
To store Amish pumpkin bread, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped bread in an airtight container or resealable plastic bag.
Store it at room temperature for up to 3 days, or refrigerate for longer shelf life up to one week. For even longer storage, freeze the bread for up to three months, ensuring it’s wrapped securely to avoid freezer burn.
More fall recipes…
- Pumpkin ricotta cookies
- Oreo pumpkin balls
- Vanilla pudding pumpkin bread
- Turkey liver recipe
- Turkey knuckles recipe
- How to make turkey wings fall off the bone
- Turkey steaks recipe
- Silken tofu pumpkin pie
- Capon recipe– Holidays favorite!
- Air fryer pheasant– Another great recipe for the Holiday season!
Hope you will like this Amish pumpkin bread recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- 1 cup canned pumpkin puree
- 2 eggs
- ½ cup vegetable oil
- ⅓ cup water
- 1 ½ cups white sugar
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture and mix until just blended. Pour the batter into the prepared pan.
- Bake for about 60-70 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Leftovers. To store pumpkin bread, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped bread in an airtight container or resealable plastic bag.
Store it at room temperature for up to 3 days, or refrigerate for longer shelf life up to one week. For even longer storage, freeze the bread for up to three months, ensuring it's wrapped securely to avoid freezer burn.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 263Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 264mgCarbohydrates: 41gFiber: 1gSugar: 26gProtein: 3g