This Amish pumpkin bread recipe makes two deeply spiced, moist loaves in one bowl with canned pumpkin, vegetable oil, and pantry spices. It takes 15 minutes to mix, bakes for about an hour, and gives you one loaf to slice now and another to share or freeze.
I first found this bread as a teenager on a family trip through Pennsylvania Amish country, when my mom brought home an Amish cookbook from a local market. The book eventually disappeared, but this simple pumpkin quick bread stayed in our family rotation.
I still bake it when Texas insists it is summer but I am ready for fall. The kitchen smells like cinnamon, nutmeg, allspice, and cloves, and the bread keeps its tender crumb for days without any fussy technique or a sink full of bowls.
What Is Amish Pumpkin Bread?
Amish pumpkin bread is a sweet, oil-based pumpkin quick bread leavened with baking soda rather than yeast. This version is mixed in one bowl, uses two 15-ounce cans of pure pumpkin, and bakes in two 9x5-inch loaf pans for a moist, close crumb and a warmly spiced flavor.
Why You'll Love This Recipe
- One bowl: The batter comes together with a whisk and spatula-no mixer and no separate dry-ingredient bowl.
- Two full loaves: Serve one and freeze or gift the second.
- Moist for days: Pumpkin puree and neutral oil keep the crumb tender without butter.
- Warm but balanced: Cinnamon, nutmeg, allspice, and cloves give the bread classic fall flavor without a topping or glaze.
- Freezer-friendly: Whole loaves or individual slices freeze well for up to 3 months.
Recipe At-a-Glance
- Flavor: Sweet pumpkin with cinnamon, nutmeg, allspice, cloves, and vanilla
- Texture: Moist, tender, and pleasantly dense with a lightly browned crust
- Difficulty: Easy; one bowl and no mixer
- Prep time: 15 minutes
- Bake time: About 1 hour
- Yield: 2 loaves, about 20 slices total
- Make-ahead: Yes; the flavor settles beautifully after cooling
- Freezer-friendly: Yes, up to 3 months
- Best occasions: Fall breakfast, brunch, Thanksgiving week, holiday gifting, and an afternoon coffee break
Where This Family Recipe Comes From
This is the pumpkin bread recipe my family carried home from an Amish cookbook we bought during a Pennsylvania trip. I cannot trace the original author now, so I treat it as a treasured family recipe with Amish-country roots rather than making a broader claim about every Amish kitchen. What has lasted is the practical formula: simple pantry ingredients, two generous loaves, and a method made for sharing.
Ingredients You'll Need
Every ingredient has a straightforward job in this one-bowl pumpkin bread, and pure pumpkin puree-not pumpkin pie filling-is the important distinction.
- 3 cups granulated sugar: Sweetens the bread and helps it retain moisture.
- 1 cup vegetable oil: Keeps the crumb tender even after the bread cools. Canola oil or another neutral oil works too.
- 4 large eggs: Bind the batter and give the loaves enough structure to slice cleanly.
- 2 (15-ounce) cans pumpkin puree: Adds pumpkin flavor, color, and moisture. Do not use sweetened, spiced pumpkin pie filling.
- 3 ½ cups all-purpose flour: Provides structure; add it gently so the crumb stays tender.
- 2 teaspoons baking soda: Leavens the quick bread.
- 2 teaspoons kosher salt: Balances the sugar and sharpens the pumpkin-spice flavor.
- 2 teaspoons vanilla extract: Rounds out the warm spices.
- 2 teaspoons ground cinnamon: Supplies the main warm-spice note.
- 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and ½ teaspoon ground cloves: Build a full pumpkin-spice flavor without overpowering the loaf.
- ⅔ cup water: Loosens the thick batter so the flour hydrates evenly.
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Tools That Make It Easier
- Large mixing bowl: Use one with enough room to fold the flour without spilling.
- Whisk: Smooths the sugar, oil, and eggs before the pumpkin goes in.
- Rubber spatula: Folds the thick batter without overworking it.
- Two 9x5-inch loaf pans: USA Pan loaf pans are my dependable choice for even browning and clean release.
- Nonstick cooking spray: Coats the corners and sides of the pans.
- Toothpick: Checks the center of each loaf for doneness.
- Wire rack: Lets the loaves cool without trapping steam underneath.
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → How to Make Amish Pumpkin Bread
The batter is mixed in one bowl in six clear stages. Keep the mixing gentle once the flour goes in, then rely on the toothpick and the shape of the center-not just the timer-to judge doneness.
1. Prepare the oven and pans
Preheat the oven to 350°F. Grease two 9x5-inch loaf pans or coat them thoroughly with nonstick cooking spray, including the corners. Measure all ingredients before mixing.
2. Whisk the first wet ingredients
In a large mixing bowl, whisk the sugar, vegetable oil, and eggs until the mixture looks smooth and evenly blended with no streaks of egg white.
3. Add the pumpkin and vanilla
Stir in both cans of pumpkin puree and the vanilla until the batter is an even deep orange with no pale streaks.
4. Fold in the flour, leavening, spices, and water
Add the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves directly to the bowl. Pour in the water and fold gently just until no dry flour remains. Stop there-extra stirring develops gluten and can make pumpkin bread tough or rubbery.
5. Fill the loaf pans
Divide the thick batter evenly between the prepared pans and smooth the tops lightly. The pans should look equally full so the loaves finish at the same time.
6. Bake and cool
Set both pans on the center oven rack and bake for about 60 minutes. The tops should be browned and set, and a toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. Cool in the pans for 10 to 15 minutes, then turn the loaves onto a wire rack and cool completely before slicing.
This post may contain affiliate links. I may receive commissions for purchases made through links in this post.
Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!
Helpful Tips Before You Start
- Measure first. Baking soda begins working as soon as it meets the wet batter, so have everything ready before you mix.
- Use pure pumpkin. Pumpkin pie filling already contains sugar and spices and will throw off this tested formula.
- Fold, don't beat. A mixer is unnecessary after the eggs are smooth; a spatula gives you better control once flour is added.
- Check both loaves. Two pans can bake at slightly different rates, especially if they are made from different materials or sit in hot spots.
- Let the crumb set. Warm pumpkin bread smells persuasive, but slicing too early can compress the moist center.
A Few Easy Mistakes to Avoid
- Overmixing: Stop as soon as the last dry streak disappears to avoid a rubbery crumb.
- Using the wrong pumpkin: Choose plain pumpkin puree, not pumpkin pie filling.
- Underbaking the center: A wet toothpick means the middle needs more time even when the top looks done.
- Overfilling one pan: Divide the batter evenly so one loaf does not sink while the other dries out.
- Wrapping while hot: Let the loaves cool completely before storage so trapped steam does not make the crust tacky.
A Few Things That Make This Recipe Better
The combination of oil, pumpkin puree, and water gives this bread its lasting moisture, while the four-spice blend tastes warmer and more layered than cinnamon alone. Mixing everything in one bowl is not just convenient: adding the flour last and folding briefly makes it easier to stop before the batter is overworked.
For extra texture, fold in up to 1 cup chopped pecans or walnuts, or add up to 1 cup semisweet chocolate chips. Keep the base batter unchanged and add either variation only after the flour is nearly incorporated.
Keeping Leftovers Fresh
Store cooled Amish pumpkin bread tightly wrapped at room temperature for up to 4 days. For longer storage, refrigerate it in an airtight container for up to 1 week; bring slices to room temperature or toast them lightly before serving.
Can You Make It Ahead?
Yes. Bake the loaves a day ahead, cool them completely, and wrap them tightly. To freeze, wrap each loaf in plastic wrap followed by aluminum foil, or seal it in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the refrigerator or for several hours at room temperature.
What to Serve with It
Serve thick slices warm or at room temperature with butter, whipped honey butter, or cream cheese. Coffee, hot tea, and apple cider all pair naturally with the warm spices. For a fall brunch, add pumpkin streusel muffins; for more Amish-style baking, try my Amish white bread.
Frequently Asked Questions
Why is it called Amish pumpkin bread?
This family recipe came from an Amish cookbook purchased during a trip through Pennsylvania Amish country. It is a practical two-loaf quick bread made with simple pantry ingredients, but it is not Amish friendship bread and does not use a starter.
Can I use fresh pumpkin instead of canned pumpkin?
Use fresh pumpkin puree only if its consistency matches thick canned pumpkin. Drain watery puree first; excess liquid can leave the center gummy and extend the baking time.
How do I know when pumpkin bread is done?
The center should be domed and set, and a toothpick inserted into the middle should come out clean or with a few moist crumbs. Wet orange batter on the toothpick means the loaf needs more time.
Why did my pumpkin bread turn out tough?
Tough pumpkin bread is usually overmixed after the flour is added. Fold only until the last dry streak disappears; the batter does not need to look perfectly smooth.
Can I add nuts or chocolate chips?
Yes. Fold in up to 1 cup chopped pecans or walnuts, or up to 1 cup semisweet chocolate chips, after the batter is nearly mixed.
Can I freeze pumpkin bread?
Yes. Cool the loaf completely, wrap it in plastic wrap and foil or a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator or for several hours at room temperature.
Get More Recipes Like This
Join me for dependable recipes, chef-tested tips, and plenty of good things to bake. Sign up here.
Tried It?
If you make this Amish pumpkin bread, leave a rating and tell me whether the second loaf went into the freezer or straight to a neighbor.
More Pumpkin Recipes You Might Like
Pumpkin Streusel Muffins with Vanilla Bean Glaze
If you're a fan of pumpkin spice and craving that cozy fall flavor, this Pumpkin Streusel Muffin recipe is for you! These moist, tender muffins, packed with real pumpkin and topped with a buttery, crumbly streusel, are the perfect way to welcome pumpkin spice season. Whether you're enjoying them with a cup of coffee or serving them at a potluck, these muffins are bound to disappear in no time!
Easy Pumpkin Bars with Maple Cream Cheese Frosting
Looking for the best pumpkin bars recipe? Try these easy pumpkin bars with a decadent maple cream cheese frosting! Perfect for fall, these moist and flavorful bars are a crowd-pleaser and simple to make.
Pumpkin Dump Cake
Make the perfect fall dessert with this simple Pumpkin Dump Cake recipe. A creamy pumpkin pie filling meets a buttery crumble topping in this easy dump cake recipe.
Pumpkin Whoopie Pies with Cream Cheese Filling
Celebrate Fall with these Spiced Pumpkin Whoopie Pies. Sweet and tangy vanilla cream cheese filling is sandwiched between soft, cake-like spiced pumpkin cookies in this easy whoopie pie recipe. I first ate Pumpkin Whoopie Pies when I lived in Houston back in 2011. One of my friends and neighbors made some and brought them over,
Pumpkin Spice Pancakes with Vanilla Cream Syrup
Indulge in the ultimate fall breakfast with this easy Pumpkin Spice Pancake recipe. These fluffy, moist pancakes are packed with pumpkin flavor, cinnamon, and spices. Serve with vanilla cream syrup for perfection!
Easy Cranberry Pumpkin Bread Recipe
Bake easy cranberry pumpkin bread with tart cranberries, orange zest, and a tender crumb for the perfect holiday dessert or afternoon snack. A great recipe for all things pumpkin!
Amish Pumpkin Bread
This easy pumpkin bread is moist, tender, and warmly spiced with cinnamon, nutmeg, cloves, and allspice. One simple recipe makes two generous loaves.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 16 thick slices 1x
- Category: Breads, Breakfast, Dessert
- Cuisine: American
Ingredients
3 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 (15-ounce) cans pumpkin puree (not pumpkin pie filling)
3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
⅔ cup water
Instructions
Prep
- Preheat the oven to 350°F.
- Grease two 9x5-inch loaf pans or coat them with nonstick cooking spray.
- Measure all ingredients before mixing.
Assemble
- In a large mixing bowl, whisk together the sugar, vegetable oil, and eggs until smooth.
- Stir in the pumpkin puree and vanilla until evenly combined.
- In the same bowl, add the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
- Pour in the water and gently fold everything together just until no dry streaks of flour remain. Avoid overmixing.
- Divide the batter evenly between the prepared loaf pans.
Bake
- Place the pans on the center oven rack.
- Bake for about 60 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaves cool in the pans for 10 to 15 minutes.
- Remove the bread from the pans and transfer to a wire rack to cool completely before slicing.
Notes
Substitutions
- Replace the vegetable oil with an equal amount of canola oil or another neutral cooking oil.
- Add up to 1 cup of chopped pecans or walnuts for extra texture.
- Stir in up to 1 cup of semisweet chocolate chips if desired.
Serving Suggestions & Pairings
- Serve warm with butter, whipped honey butter, or cream cheese.
- Enjoy with coffee, hot tea, or apple cider.
- Toast leftover slices and spread with cinnamon butter for breakfast.
Storage
- Store tightly wrapped at room temperature for up to 4 days.
- Refrigerate in an airtight container for up to 1 week.
Freezing
- Wrap each cooled loaf tightly in plastic wrap followed by aluminum foil or place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator or for several hours at room temperature before serving.
Nutrition
- Calories: 387
- Sugar: 38
- Sodium: 445
- Fat: 16
- Saturated Fat: 1
- Carbohydrates: 59
- Fiber: 1
- Protein: 4
- Cholesterol: 41
0