Bread Machine Pumpkin Quick Bread

Pumpkin Bread with Walnuts

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Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 16 servings
Nutrition Facts (per serving)
220 Calories
8g Fat
33g Carbs
4g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 220
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 133mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 13g
Protein 4g
Vitamin C 1mg 5%
Calcium 45mg 3%
Iron 2mg 10%
Potassium 103mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's something so unfussy about using a bread machine, even for something as straightforward as a quick bread. You mix the ingredients together in a bowl until they're well combined, and that's basically it. Transfer to the bread machine and just set it according to the manufacturer's directions. We made this pumpkin bread in a Zojirushi bread machine, for example, but it should work with any standard size bread machine that has a cake or quick bread cycle.

This recipe calls for an optional 1/2 cup of chopped walnuts or pecans, but you can omit them or use mini chocolate chips if you like.


  • Cooking spray, or baking spray

  • 1/3 cup vegetable oil

  • 3 large eggs

  • 1 1/2 cups pumpkin puree, canned or homemade

  • 1 cup granulated sugar

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon kosher salt

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 3 cups all-purpose flour

  • 1/2 cup chopped walnuts, or pecans, optional

Steps to Make It

  1. Gather the ingredients.

  2. Spray bread machine pan with nonstick cooking spray or baking spray.

  3. In a bowl, mix vegetable oil, eggs, pumpkin puree, and sugar together until well blended.

  4. Stir in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and flour, just until mixed.

  5. Pour batter into prepared bread machine pan and set on cake or quick bread cycle.

  6. Add chopped nuts when the machine beeps, if using.

  7. Carefully loosen loaf from pan and paddles and turn out onto a rack to cool.

Recipe Variations

  • If desired, add about 1/2 cup of raisins, dried cranberries, or chocolate chips along with (or in place of) the chopped nuts.
  • You can also make this recipe in the oven. In a mixing bowl, combine all of the ingredients, including the nuts. Bake at 350 F in a greased loaf pan for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • To accentuate the sweetness, add 1 teaspoon of vanilla extract.
  • Substitute brown sugar for half of the granulated sugar.

How to Store and Freeze Pumpkin Bread

This pumpkin bread will keep at room temperature, covered, for three to four days. It's great toasted with a little bit of butter (pumpkin butter would be delicious, too), or even cream cheese.

You can also freeze leftovers of this bread (or an entire loaf, if you'd like), too. Wrap slices individually for easy defrosting, if you like, and transfer to a zip-close freezer bag. Defrost at room temperature and warm in the toaster, or reheat from frozen in a 350 F oven for 10 to 15 minutes until completely hot.