Last Friday, our school got out for Christmas break, and “excited” would be an understatement for me. The holidays are my favorite time of year; there’s just something about the music, the crisp air, the first snowfall (I'm from the East Coast), and winter fashion. But there’s one thing I’ve always associated with the holidays that tops all of that—my mom’s pumpkin bread.

This recipe is perfect for Christmas, but you can also make a bunch of loaves and freeze them for later. It also makes the perfect gift for your neighbors. It does take quite a bit of time to make, but I assure you, the final product is well worth the wait!

Pumpkin Bread

  • Prep Time:20 mins
  • Cook Time:1 hr
  • Total Time:1 hr 20 mins
  • Servings:2
  • Medium


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 16 oz. can solid pack pumpkin
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2/3 cup warm water 105-115 degrees F
Liz Fachetti
  • Step 1

    Preheat oven to 350° and lightly butter two 9x3x2.5 loaf pans.

    sweet, spread, margarine, cheese, cream, butter, dairy, dairy product, milk
    Caroline Ingalls
  • Step 2

    Beat 3 cups sugar, oil, eggs, and 16 oz. can pumpkin in a large bowl until blended.

    flour, dough, egg, bread, milk, dairy product, batter, cream, pastry, sweet, cake mix
    Hailey Almsted
  • Step 3

    Sift flour, baking soda, baking powder, salt, allspice, cinnamon, and nutmeg into another large bowl. Stir into pumpkin mixture. Then, slowly mix in 2/3 cup warm water.

    bread, flour, cake
    Kate Dolan
  • Step 4

    Divide batter equally into each pan. Bake until tops are golden brown (45 minutes if using mini bundt pans).

    sweet, chocolate, bread, cake
    Helena Lin
  • Step 5

    Let cool in pan for 10 minutes. Run knife around edges and flip over onto a cooling rack.

    bread, brown bread, sweet, chocolate, cake, wheat, pastry, rye bread
    Helena Lin
  • Step 6


    Liz Fachetti

This bread is delicious when it's still hot with a little bit of butter, but I actually prefer to eat this when it’s cold. I think it’s best the day after it’s made. Keep it wrapped in aluminum foil to maintain freshness, or stick the other loaf in the freezer and bring it out when you're finished with the first. 

My mom always bakes multiple loaves and wraps them in aluminum foil with a festive Christmas ribbon and gifts them to friends. This recipe can also be a fun activity with friends or family around the holidays!