It’s almost fall, and that means pumpkin season is here. I’m baking Amish pumpkin bread made with pumpkin puree and simple pantry staples. This pumpkin spice bread is an easy quick bread that’s moist, flavorful, and fills the kitchen with that classic autumn aroma. Pumpkin and warm spices are a perfect match, and when cooler weather arrives I can’t get enough.
Ingredients
- Sugar: Adds sweetness and helps create a moist, tender texture. (Pure cane sugar works well.)
- Oil (canola or another neutral baking oil): Keeps the bread soft and contributes to a tender crumb.
- Pumpkin puree: Provides moisture, natural sweetness and pumpkin flavor; gives the loaf a rich texture. (Use pumpkin puree, not pumpkin pie filling.)
- Eggs: Bind the batter and support rise and structure.
- All-purpose flour: Gives structure and helps the bread hold its shape.
- Salt: Balances and enhances flavors.
- Baking powder and baking soda: Leavening agents that produce a light, tender crumb.
- Cinnamon & pumpkin pie spice: Provide warm, aromatic flavor. You can substitute separate spices—cloves, nutmeg, and ginger—if preferred.
- Pecans (optional): Add crunch and a nutty contrast; walnuts or other nuts can be substituted or omitted.
Moist, Easy Pumpkin Bread — Store-bought or Homemade Puree
This quick pumpkin bread is simple to make. Quick breads are made much like a cake batter: mix the wet ingredients, add the dry ingredients, combine gently, pour the batter into loaf pans, and bake. There’s no frosting to fuss with, and you can enjoy a slice without extra steps.
If you prefer homemade pumpkin puree, roast a pie pumpkin or butternut squash, then drain any excess liquid before using. Store-bought canned pumpkin puree works perfectly well too and saves time.
Spiced Pecan Pumpkin Quick Bread
Spices are where much of the pumpkin bread’s charm comes from. Pumpkin pie spice is a convenient blend, but you can use individual spices—cinnamon, nutmeg, ginger, and cloves—to taste. If you prefer a simpler profile, cinnamon alone still yields a comforting loaf.
Pecans are optional. If you’re avoiding nuts, have allergies, or prefer not to include them, simply leave them out. They add a pleasant crunch and buttery flavor; walnuts or other nuts are fine substitutions.
Differences in Loaf Pans
You can bake this recipe in any 9 x 5-inch loaf pans you have, but pan material and thickness affect baking time. Thin pans heat and cool differently than heavy, thick pans. Denser pans often require a few extra minutes in the oven.
From experience, pans inherited from a bakery or older heavy pans can change how a recipe bakes. If you switch to a heavier pan, check for doneness a little later than you normally would. A toothpick or cake tester should come out with just a few moist crumbs when the loaf is done.
Quick Bread vs. Yeast Bread
This Amish pumpkin bread is a quick bread. Quick breads use baking powder and/or baking soda for leavening, so they come together quickly without rising time. Examples include muffins, banana bread, zucchini bread and cornbread.
Yeast breads—like sandwich loaves—require kneading and resting to allow yeast fermentation, which takes several hours. Quick breads should not be overmixed; stir just until the dry ingredients are incorporated to avoid a dense, chewy result.
Many Amish-style quick breads include fruits or vegetables such as pumpkin, which adds moisture and nutritional elements not found in plain yeast breads, though quick breads often contain more sugar.
How to Serve Amish Pumpkin Bread
Serve for breakfast — A slice of moist pumpkin bread pairs beautifully with tea or coffee. Warm it slightly and add a pat of butter if you like.
Enjoy as dessert — Serve slices plain or top with a smear of whipped cream cheese or cream cheese frosting for a richer treat.
Give as gifts — This loaf makes a thoughtful holiday or neighbor gift. Consider baking multiple mini loaves to share with friends and family; mini loaves bake faster, so reduce the time and watch for doneness.
More Amish Pumpkin Recipes
- Pumpkin custard pie
- Pumpkin bars with cream cheese frosting
- Pumpkin torte
- Pumpkin whoopie pies
- Pumpkin streusel coffeecake
- Pumpkin cream cheese muffins
- Pumpkin roll
I hope you enjoy this Amish pumpkin bread. If you try the recipe, consider leaving a comment or rating where you found it to share your results.
Recipe Card
Amish Pumpkin Bread Recipe
Ingredients
- 2 ¼ cups sugar
- 1 cup canola oil (or preferred baking oil)
- 2 cups pumpkin puree (NOT pumpkin pie filling)
- 4 large eggs
- 3 ¼ cups all-purpose flour
- 2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 cup chopped pecans, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9 x 5-inch loaf pans, or line the bottoms with parchment paper for easy removal.
- In a large bowl, mix the sugar, oil, pumpkin puree, and eggs until well combined.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients. Stir just until combined—do not overmix.
- If using, fold the chopped pecans into the batter or sprinkle some on top.
- Divide the batter evenly between the prepared loaf pans.
- Bake in the middle of the oven for about 1 hour, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let loaves rest in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container or bag. Wrapping while slightly warm helps retain moisture. Keep at room temperature up to three days, refrigerate up to a week, or tightly wrap and freeze for longer storage.
Notes
This recipe yields two regular-sized loaves—one to keep and one to share or freeze. For mini loaves, fill mini pans about two-thirds full and reduce baking time; begin checking after 20–25 minutes. If desired, replace pumpkin pie spice with a blend of cloves and nutmeg. Lining the pan with parchment paper makes removal easier. Nutrition values are approximate.