Bread Machine Pumpkin Loaf
Bread Machine Pumpkin Loaf is is super easy and unbelievably cozy. I mean, who doesn’t want a loaf of fall‑flavored goodness that practically makes itself? You just dump all the ingredients, pick the right cycle, and let the machine do the rest.
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This bread machine pumpkin bread recipe uses pantry staples such as eggs, canned pumpkin puree, and basic spices to make a moist, tender, aromatic quick bread that’s perfect for fall mornings, afternoon snacks, or holiday brunches.
With this recipe, you can skip your trip to the local coffee shop and make your own pumpkin loaf right in your kitchen.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Eggs: They help the bread rise and stay moist. Room temperature is best.
- Canned Pumpkin Puree: Use puree and not pumpkin pie mix. Look for 100% pumpkin.
- Vegetable Oil: Keeps things tender and budget-friendly versus butter.
- Water: Helps the batter to get just the right consistency.
- Granulated & Brown Sugar: A combo gives sweetness plus moist, caramel notes, packed brown sugar for right flavor balance.
- All-Purpose Flour: No special flour needed; just stir gently when you add it so you don’t overmix.
- Leaveners (Baking Powder, Baking Soda): Work together to get a nice rise. Sprinkle on top of flour to avoid pockets of powder.
- Salt: Balances all the sweet and spice.
- Spices (Cinnamon, Nutmeg, Cloves, Ginger): Classic pumpkin flavors that create that “oooh, fall” vibe.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Add eggs, then pumpkin puree, then vegetable oil, and finally water, all right into the pan.
- Sprinkle in both granulated and packed brown sugar.
- Add the all‑purpose flour over the wet layer. Then sprinkle baking powder, baking soda, salt, and your spices evenly on top.
- Select the “Quick Bread” or “Cake” cycle. When the cycle finishes, let your loaf rest in the pan for about 10 minutes
Storage
- Storage: Store any leftover loaf in an airtight container for up to 4 days in the fridge, it’s packed with moisture and stays tender.
- Freezing: While freezing is possible, I do find that it changes the texture slightly. If you want to freeze it, just make sure to wrap it well with plastic wrap and then place it in the freezer bag.
- Reheating: Reheat individual slices in the microwave for 10–15 seconds for a toasty snack.
What to Serve With Pumpkin Bread
This loaf is perfect for weekend brunch with a smear of butter or cream cheese.
- Breakfast on the run? Pair with Greek yogurt or a latte.
- Holiday table? Dress it up with a cinnamon‑maple butter, or even a dusting of powdered sugar.
- Makes an easy after‑school snack with some warmed drizzle of honey.
Wendys Tips
- I like to use room temperature eggs, as this helps the bread cook evenly.
- Want a swirl of cinnamon-sugar? Add it 5 minutes into mixing on one side of the loaf for a surprise ribbon!
- Adding walnuts? Toasting them in a dry skillet for a couple of minutes first adds such a rich, nutty flavor.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
They’re usually very similar, both skip the rising stage used for yeast breads. I’ve found “Cake” gives a slightly lighter crumb, but Quick Bread works just fine.
Could be old leavening agents. If your baking powder or soda is older than 6 months, try fresh. Also, don’t overfill the pan, it needs room to rise!
Bread Machine Pumpkin Loaf
Equipment
- bread machine
- wire rack
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ⅓ cup water
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Add all wet ingredients to the bread pan in this order: eggs, pumpkin puree, vegetable oil, and water.
- Add sugar and brown sugar.
- Add flour, then sprinkle baking powder, baking soda, salt, and spices over the flour.
- Select the “Quick Bread” or “Cake” cycle (not a yeast bread setting).
- Add optional mix-ins (walnuts or chocolate chips) when your machine signals or about 5 minutes into mixing.
- When the cycle completes, let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use canned pumpkin pure, do not use pumpkin pie filling.
- Opt for the “Quick Bread” or “Cake” cycle, not yeast.
- Add mix-ins when the machine signals or ~5 minutes in.
- Let it cool for 10 minutes before removing from the pan.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
