This Bread Machine Pumpkin Bread could not be any easier. The bread machine does all the work, and the result is a moist, flavor-packed loaf that you will crave all fall and winter long.
If you love using your bread machine, then this loaf for Bread Machine Banana Bread or our Bread Machine Pizza Dough are both perfect places to go with your appliance.
I have made this Bread Machine Pumpkin Bread three times in a row since I created the recipe. Yup, this bread machine recipe is that good!! What I love even more is that it is so easily made in a bread machine. Just add all the ingredients, close the lid, and the bread machine does the rest! Check out our video of how easy this is to make!
Why I Love This Recipe
- So easy to make
- Fills the house with an amazing aroma
- Perfect fall loaf
- Great to give as a gift
- Perfect for breakfast to dessert
Helpful Items For This Recipe
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This loaf slices up gorgeously and is lovely and moist. A quick addition of a small amount of butter just finishes it off perfectly. Did you even know you can make a loaf like this in a bread machine? Sure can, and it is super simple. You will be making these for your family and friends, too. They make a lovely gift, and then you can whip up another one for yourself!
What goes into Bread Machine Pumpkin Pie Spice Loaf?
See all the wonderful ingredients that go into this pumpkin bread! I also love the aroma of a pumpkin-spiced loaf baking; smells like fall to me!
Recipe Ingredients
Canned pumpkin puree – Make sure it is the puree and not pumpkin pie filling.
Canola oil – This keeps the loaf nice and moist.
Eggs – This helps bind and makes the loaf rise.
Vanilla – Adds the perfect flavor, combining with the pumpkin puree.
Brown sugar and White sugar – The combination of the sugars adds more than sweetness, but flavor too.
All-purpose flour, baking powder, salt – The usual suspects for baking.
Pumpkin pie spice – Can’t be a great pumpkin loaf without this combination of spices.
Walnuts – These are essential for me, but can be optional.
How do you Make Pumpkin Bread
Spray pan, with kneading blade in place, lightly with cooking spray.
Add the ingredients in order that is in the recipe ingredients. Basically, wet ingredients (pumpkin, oil, vanilla, eggs) and then followed by dry ingredients (sugars, flour, spices, nuts).
Select Quick Bread cycle and the crust setting. I used a medium crust setting when making this bread.
After 3 min. of blending, scrape down sides with a spatula. Close lid and let the machine do the rest.
Cool the loaf for 10 min. in the pan and then remove to cool on a rack.
Recipe Pro Tips!
Tips for Using Your Bread Machine
- Make sure you have placed in the kneading blade before adding in your ingredients.
- Quickly scrape down the sides if the ingredients need a little help to mix.
- Place ingredients in the pan in the order they appear.
- Make sure the bread machine pan is locked into place.
- Select the correct bread cycle, for this loaf select quick bread cycle.
*Important Note*
This loaf has been tested in a variety of bread machines. If yours takes longer to bake than your quick bread setting, then just add time at the end of baking. Some machines can take up to 40-50 minutes extra. I have tested this with a Hamilton Beach 2 lb. bread maker, and it turns out great every time with the instructions given.
DO YOU LOVE BREAD AND WANT MORE?
We love making sweet breads along with so many other types. Here is a taste of others that we love making.
Bread Machine Pumpkin Bread Recipe
Video
Ingredients
- 1 cup canned pumpkin not pumpkin pie filling
- 1/3 cup canola oil
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 1/2 cups all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 1/2 cup chopped walnuts optional
Instructions
- Spray pan, with kneading blade in place, lightly with cooking spray.
- Add the ingredients in order that is in the recipe ingredients. Basically, wet ingredients (pumpkin, oil, vanilla, eggs) and then followed by dry ingredients (sugars, flour, spices, nuts).
- Select Quick Bread cycle and the crust setting. I used a medium crust setting when making this bread.
- After 3 min. of blending, scrape down sides with a spatula. Close lid and let the machine do the rest.
- Cool the loaf for 10 min. in the pan and then remove to cool on a rack.
Equipment
Notes
*Important Note*
This loaf has been tested in a variety of bread machines. If yours takes longer to bake than your quick bread setting, then just add time at the end of baking. Some machines can take up to 40-50 minutes extra. I have tested this with a Hamilton Beach 2 lb. bread maker, and it turns out great every time with the instructions given.Nutrition
Recipe adapted from Betty Crocker.
Comments & Reviews
Elaine M says
Made this today and it turned out perfect! It tasted wonderful and it was baked just right. I’m giving a Christmas tea tomorrow and was using my oven for other things so I thought I would give this a try in my new breadmaker and I couldn’t be more pleased with the results. Thanks so much for the recipe!!
Tara Noland says
I am so glad you enjoyed it. Thanks for telling us!!
Ellen Borden says
Never mind I finally see it
Tara Noland says
Glad you found what you were looking for.
Sydney Armstrong says
I make this recipe every year and pair it with my homemade honey butter! Everyone loves it so much!
Tara Noland says
So glad you enjoy it, the honey butter would be so good with it.
Tiffany says
I want to make this recipe but my bread machine doesn’t have a quick bread setting. Any recommendations on what setting to put it on?
Tara Noland says
If you have a manual to your machine or you can google that with your specific brand I would recommend that.
Viv says
I have the same bread machine but for some reason when I made my bread today, it did not bake all the way.
Tara Noland says
Please make sure you are using the right amount for the ingredients. I have had people do this before and therefore go subpar results.
Lauren says
I have an older bread machine, the pan inside is tall, where I noticed most bread machines now are longer length wise. would this recipe still work with mine? I have left over pumpkin so i would love to try this.
Tara Noland says
Hi Lauren, I can’t guarantee anything but I would say it is worth a try!!
Melissa says
I was so excited to make this but my results were a huge fail. The center was completely raw. I tasted a section that was done, and there was very minimal pumpkin flavor. Hope others have better success. I will stick to non- breadmachine pumpkin bread recipes.
Tara Noland says
I am so sorry to hear that Melissa, maybe your bread machine is different and giving you poor results. I have made this many times and it has come out great.
Viv says
I made my bread today as well and I had the same results. 🙁
Viv says
same results. 🙁
Laura O’Donnell says
Tara, thank you for this recipe! I am celiac and used a “1 to 1” gluten free flour and it’s looking perfect. I also used a rubber spatula after the initial three minutes to scrape the sides. Instead of nuts I used 1/2 cup of dark chocolate chips. The loaf is almost finished and smells divine! I can’t wait for it to finish.
Tara Noland says
I hope it turns out perfectly for you, enjoy!!
Ginger says
Question: I have to eat gluten free. Can I use gluten free flour in place of all purpose flour?
Tara Noland says
This is not my area of expertise but I have a friend that does a lot of baking gluten-free. She says, “I don’t see why not but use a high-quality gluten-free flour blend and include xanthan gum if it’s not already in the flour blend. Plain old rice flour won’t work at all.”
Lesley says
Loved this! I used half white flour and half spelt flour and it was perfect! I wasn’t totally sure about the setting on my bread machine (it’s a hand-me-down and I’ve rarely used it), but I took a guess and used the “batter bread” setting, and it worked like a charm. The toasty walnuts really added to the flavour. Will definitely make again!
Tara Noland says
So glad you enjoyed the recipe. We love this for a fall treat!!
June Misaki says
My bread had clumps of flour, unmixed and nasty all throughout the loaf. What could be wrong?
Tara Noland says
Did you have it on quick bread? Some machines don’t mix well as others do, you made need to give it a bit of encouragement and get in there with a rubber spatula.
Angie says
Just made this. Delicious!!! Thank you for sharing!
Tara Noland says
So glad you liked it!!
Leanne says
Can we use olive oil or shortening instead of the canola oil?
Tara Noland says
I haven’t tried those, the closest would be vegetable oil.
Valerie says
Tried this with only one change to recipe … used pecans since we did t have walnuts… it was a WINNER! Top a warm slice with some butter and viola, delish! This recipe is a keeper.
Tara Noland says
Awesome, so glad you liked it.
Melody says
How long do you cook this
Tara Noland says
It depends on your bread machine and the exact settings you choose.
Emily says
Would it make a difference to use bread flour instead of all-purpose?
Tara Noland says
You can substitute bread flour for all-purpose. The difference between the two is that bread flour has more protein. Your results should still be good though.
J. Burke says
What loaf size does this make? I may have overlooked it in the post, but I can’t find what setting to choose.
Tara Noland says
I believe it is a 1 1/2 lb. loaf as I never do a 2 lb.
Danielle says
Do you have to add yeast to this recipe?
Tara Noland says
No yeast is needed as this is more of a cake loaf and the baking powder is the leavening agent in this recipe.
Jill says
Do you fish out the paddles before it starts baking? I do that with yeast breads so I don’t have those huge cavities from the paddles.
Tara Noland says
I don’t, doesn’t really seem to bother me I guess.
heron says
thank you very much for the recipe and keep up the good work.
Tara Noland says
Thank you and so glad you enjoyed!