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    Home » Bread and Muffin Recipes

    Bread Machine Pumpkin Bread

    Published: Sep 21, 2022 by Wendy Polisi Modified: Sep 13, 2022 · 1021 words. · About 6 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    It's that time of year again when the leaves start to turn orange and yellow, the weather starts to cool down, and pumpkin spices start filling up the grocery stores. This bread machine pumpkin bread is the easiest - and one of the most delicious - ways I know to get your pumpkin fix in.  You won’t believe how delicious it is.

    Side photo of a partially sliced loaf of bread machine pumpkin bread with a small pumpkin and pumpkin seeds next to it.

    Yes, fall is officially here! And with autumn comes one of my favorite things to make: pumpkin bread!

    This recipe is made in a bread machine, so it's super easy.

    Plus, it just tastes so darn good.  

    This bread maker pumpkin bread will blow your mind - my family couldn’t stop gushing that it is the best pumpkin bread they have ever had.

    Once you make pumpkin bread in a bread maker, you may never make it any other way!

    Ingredients

    Overhead photo of prep containers with flour, brown sugar, white sugar, pumpkin puree, eggs, baking soda, baking powder, vanilla, and oill
    • Oil:  I recommend a neutral flavored oil, like avocado oil or vegetable oil.  You could also use melted and cooled coconut oil or butter if desired.
    • Pumpkin puree:  Be sure to use canned pumpkin puree and not pumpkin pie filling. The two are not the same!
    • Eggs:  I always use large eggs in my baking recipes.
    • Vanilla:  Use a good quality.  It will have a significant impact on the final taste.
    • Flour:  I used all-purpose flour, but you could also use a gluten-free all-purpose flour blend.
    • Sugars:  I like to use a combination of granulated sugar and light brown sugar. Substitute sugar alternatives at your own risk - the results will vary.
    • Baking soda and baking powder:  These two ingredients help the bread to rise.
    • Pumpkin pie spice:  This is a blend of cinnamon, ginger, nutmeg, and allspice.  You could also just use cinnamon if you don't have pumpkin pie spice on hand.
    • Salt: Use fine salt in this recipe.
    • Optional Topping:  I like to add a simple glaze made with powdered sugar and milk and then sprinkle with pumpkin seeds, but this is optional.  You could also just dust the top of the bread with some powdered sugar.

    Tips & Tricks

    • Make sure you read your bread machine's manual and add the ingredients in the order suggested.  (I make this in my Zojirushi bread machine.)
    • You want to use the setting recommended for quick bread.  In my case, it is the cake setting, but some machines have a separate setting for yeast-free bread.  Make sure you read the manufacturer's manual for the correct setting.

    Frequently Asked Questions 

    Why is my pumpkin bread so dense?

    The biggest reason for dense pumpkin bread is not using enough leavening agents (baking soda and baking powder.) Another reason could be using either baking soda or powder that is older.

    Can I make this recipe without a bread machine? Yes, you can! Just mix the ingredients together in a bowl and then pour into a greased loaf pan. 

    Bake at 350 degrees for about 45 minutes to one hour, or until a toothpick inserted into the center comes out clean.

    What is the sweet bread setting on a bread machine?

    The sweet bread setting is usually used for quick bread that contain some sugar, like this pumpkin bread recipe.   Some bread machines label this as sweet bread, some quick bread, and others call it a cake setting.

    For this recipe, make sure you are using the setting intended for yeast-free bread.

    Tools Needed

    As an amazon associate, I earn from qualified sales.

    • Bread machine - Mine is one of my most used kitchen tools.  We don’t buy bread anymore.
    • Wire rack for cooling

    Storage

    Leftovers can be stored in a container at room temperature for up to three days.

    You can freeze the pumpkin bread for up to three months.  I recommend slicing the bread and then placing it on a parchment-lined baking sheet.

    Once it is frozen solid, transfer the bread to a freezer-safe container or zip-top bag.

    How to Make 

    First, start by adding the wet ingredients to the bread machine pan in the order listed: oil, pumpkin puree, eggs, vanilla, and water.

    Next, add the dry ingredients to the pan: flour, sugars, baking soda, baking powder, pumpkin pie spice, and salt.

    Photo of oil, eggs and pumpkin puree in a bread machine.
    Photo of flour that has been added on top of the wet ingredients in a bread machine.

    Select the quick bread cycle or dessert program on your bread machine and press start.  (This is typically a shorter baking cycle since we aren't using yeast. To make Zojirushi pumpkin bread, use the dessert setting.)

    When the bread is done baking, use oven mitts to immediately remove the bread pan from the bread machine. 

    Let it cool in the pan for 15 minutes, and then remove to a cooling rack to cool completely.

    The ingredients for pumpkin bread in a bread machine ready for processing.
    Cooked pumpkin bread in a bread machine.

    If desired, make a glaze by whisking together powdered sugar and milk until smooth, and then drizzle over the top of the bread.

    Sprinkle with pumpkin seeds, if desired.

    Slice and serve! Enjoy!

    You May Also Like 

    • Bread Machine Hamburger Buns
    • Cast Iron Cornbread
    • Quinoa Bread
    • Gluten-Free Banana Bread
    Overhead photo of a partially sliced loaf of bread machine pumpkin bread.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Square side photo of a partially sliced loaf of bread machine pumpkin bread with a small pumpkin and pumpkin seeds next to it.
    Print Recipe
    5 from 13 votes

    Bread Machine Pumpkin Bread

    Bread machines are one of the best inventions ever. They make bread making so much easier, and the results are always delicious. This pumpkin bread is no exception. The bread machine does all the work for you, and the result is a moist, flavorful loaf of pumpkin bread that will surely become a favorite in your house.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: bread
    Cuisine: American
    Diet: Vegetarian
    Keyword: bread machine
    Servings: 12
    Calories: 228kcal
    Author: Wendy Polisi

    Equipment

    • Bread Machine

    Ingredients

    • ½ cup avocado oil or vegetable oil
    • 1 cup pumpkin puree
    • 2 eggs beaten
    • 1 teaspoon vanilla
    • 2 ¼ cups all-purpose flour
    • ¾ cup granulated sugar
    • ½ cup light brown sugar packed
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon salt
    • Optional Glaze
    • 1 cup powdered sugar
    • 3 tablespoons whole milk
    • For topping: pumpkin seeds

    Instructions

    • Place the avocado oil, pumpkin puree, eggs, vanilla, flour, sugars, baking soda, baking powder, pumpkin pie spice and salt in the bread machine pan in the order listed.
    • Place the pan in the bread machine.
    • Choose the quick bread or dessert program. (Whatever is intended for quick breads.)
    • Press start.
    • When the bread is done baking, use oven mitts to immediately remove the bread from the bread machine.
    • Let cool for 15 minutes, and then remove from the pan.
    • Allow to cool on a cooling rack.
    • If desired, make a glaze by whisking together powdered sugar and milk until smooth. Drizzle over the bread and top with pumpkin seeds.
    • Slice and enjoy.

    Nutrition

    Calories: 228kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 33mg | Sodium: 196mg | Potassium: 108mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3227IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

    Filed Under:

    Bread and Muffin RecipesBread MachineBreakfast RecipesFall RecipesThanksgiving RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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