This one-bowl Amish Pumpkin Bread is very moist and flavorful, and, dare I say, better than Starbucks Pumpkin Bread!

This Amish Pumpkin Bread uses two full cans of pureed pumpkin and makes 2 to 3 generous sized loaves, depending on the size pan you’re using.  My mom has been baking this comforting treat since I was in high school I think she got the recipe from an Amish cookbook that we bought when visiting the Amish country in Pennsylvania one summer. It’s a heavy, dense pumpkin bread that is extremely moist and goes perfectly with a hot cup of coffee in the mornings!  Most of the time I make it in the fall when the weather turns breezy and cool when I’m willing Fall to come to Texas when it’s still sweltering hot in September! But it’s great any time of the year and also make great gifts during the holidays!

Tips for the Best Amish Pumpkin Bread:

1. Preheat your oven.  It’s a good rule of thumb to preheat your oven 10 to 15 minutes before baking.  I usually do this while I’m gathering my ingredients and mixing the batter. Pumpkin bread is a “quick bread”, which is a product that uses baking soda and/or baking powder to make the bread rise, rather than yeast.
2. Don’t overmix!  If you overmix the batter, your “quick bread” will develop gluten and cause you to have a tough and chewy end product.  Remember to combine your dry ingredients and mix well on a sheet of parchment paper or in another bowl. Combine the wet ingredients and mix well in a separate bowl.  When ready, combine the two and only mix until all of the dry ingredients are moistened. There is no need to mix all of the lumps.
3. Don’t delay. Once your wet and dry ingredients have been combined, get it into the prepared pans and right into the preheated oven.  The baking soda and baking powder begin to act right away and you don’t want to lose their activating power by letting your batter sit around too long.

Looking for more sweet recipes?  Look at these reader favorites!

Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Cake {Only 2-Ingredients!}

Pumpkin Doughnut Muffins

Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!

Print Recipe

Amish Pumpkin Bread

Course: Breads, Breakfast, Dessert

Cuisine: American

Keyword: baked goods, fall, fall foods, pumpkin spice, quick bread

Servings: 2 loaves

Author: Jennifer Locklin

Equipment

• 2 Loaf Pans (9.5x5-inch pans)

Ingredients

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 2 15-oz cans canned pumpkin (not pie filling)
• 2 teaspoons baking soda
• 2 teaspoons salt
• 2 teaspoons vanilla extract
• ½ teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 3 ½ cups flour
• 2/3 cup water

Instructions

• Preheat oven to 350°.
• Mix sugar, oil and eggs.
• Add pumpkin and stir well.
• Add flour and remaining ingredients; stir only until combined. (If over mixed bread will become tough and rubbery.)
• Pour into 2 greased loaf pans and bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean.