Pumpkin Cinnamon Quick Bread

Kitchen Tested
  • Yield 16 servings

Perfect for wrapping and gifting or for holiday breakfasts and brunches. This easy quick bread takes only a few minutes to create.

Pumpkin Cinnamon Bread
Karry Hosford

Once the bread cools, wrap in plastic wrap and refrigerate. For slicing, a serrated bread knife works best.


1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1/3 cup canola oil
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup coarsely chopped walnuts


  1. Preheat oven to 350F.  Coat an 8 x 4-inch loaf pan with baking spray.
  2. Mix flour, baking soda, baking powder and salt in a large bowl.
  3. Beat eggs, sugar, oil, cinnamon, nutmeg and pumpkin at medium speed until blended.  Gradually add flour mixture and beat just until blended.  Stir in nuts.
  4. Pour into prepared pan, smooth top and bake 55 minutes or until tester inserted in center comes out clean.  (If browning too quickly, cover with a piece of foil.) Let cool in pan on wire rack 10 minutes. Remove from pan and finish cooling on rack.



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