Bread Machine Pumpkin Bread
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This bread machine pumpkin bread is soft, moist, and full of warm fall flavor. It’s the kind of recipe that makes your kitchen smell amazing while the machine does all the work.
You just add the ingredients, push a button, and let your bread maker handle the rest. It’s the easiest way to enjoy homemade pumpkin bread without any mixing bowls or extra mess.
It’s perfect for when you need an easy dessert or a quick breakfast recipe.
Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chopped walnuts or chocolate chips
How To Make Bread Machine Pumpkin Bread
Add all wet ingredients to the bread pan in this order: eggs, pumpkin puree, vegetable oil, and water.
Next, add the sugar and brown sugar.
Then, 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.
Which Bread Machine Cycle To Use
Every bread machine is a little different, so it’s important to choose the right setting. For this recipe, you’ll want the cycle that is meant for batter breads or cakes, not one that kneads or rises a yeast loaf.
On many machines, this is called the “Quick Bread” or “Cake” cycle. However, some models label “Quick Bread” as a fast yeast bread instead. If that’s the case, check your manual and select the setting that’s made for non-yeast or batter-style breads.
This setting mixes and bakes the bread in one cycle.
Storage
Store the cooled bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
It also freezes really well. Simply wrap the loaf in a few layers of plastic wrap, then a layer of foil, or place them into a freezer bag before freezing.
When ready to use, remove the loaf from the freezer and thaw on your counter overnight.
More Pumpkin Dessert Recipes
FAQ’s
Bread Machine Pumpkin Bread
Ingredients
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup chopped walnuts Optional
Instructions
- Add all wet ingredients to the bread pan in this order: eggs, pumpkin puree, vegetable oil, and water.
- Next, add the sugar and brown sugar.
- Then, 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
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
