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Pumpkin Bread

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Servings: 2 Loaves
  • Course: Dessert

Skip the pumpkin pie and go straight for this amazingly delicious recipe for Pumpkin Bread!

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake this scrumptious bread in Reynolds Kitchens® Loaf Pans with Parchment Lining for non-stick serving and easy clean-up.


  • 1 cup vegetable oil
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups canned pumpkin
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 tablespoon of ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 Reynolds Kitchens® Loaf Pans with Parchment Lining


Step 1

PREHEAT the oven to 350°.

Step 2

MIX together oil and sugar in a standing mixer with the whisk attachment until combined well.

Step 3

ADD 1 egg at a time into the oil and sugar mixture until it is combined and then pour in the vanilla.

Step 4

BEAT in the canned pumpkin.

Step 5

COMBINE the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium size bowl and slowly add it to the oil and sugar mixture making sure to stop the mixer to scrape to combine all of the ingredients.

Step 6

DIVIDE the batter by pouring it into 2 Reynolds Kitchens® Loaf Pans with Parchment Lining.

Step 7

BAKE at 350° for 45 to 50 minutes or until the top is browned and the center is firm.

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