This Bob Evans Pumpkin Bread recipe is moist, spiced just right, and perfect for cozy fall mornings or anytime you crave a sweet, comforting treat. Easy to bake and full of pumpkin flavor, it’s a crowd-pleaser every time.
If you’re craving the warm, cozy flavors of fall, Bob Evans Pumpkin Bread hits the spot perfectly.
This moist, tender loaf blends the rich sweetness of pumpkin with just the right balance of spices, making it an irresistible treat for breakfast, snack time, or dessert.
Easy to prepare and packed with flavor, this pumpkin bread recipe brings that homemade comfort straight to your kitchen. Whether you’re baking for family, friends, or just yourself, it’s guaranteed to become a seasonal favorite.
Why You Will Love This Recipe!
- Moist & Flavorful – Every bite is rich, tender, and bursting with pumpkin spice goodness.
- Easy to Make – Simple ingredients and minimal prep mean you’ll have it in the oven in minutes.
- Perfect for Any Time of Day – Enjoy it warm for breakfast, as an afternoon snack, or with coffee after dinner.
- Freezer-Friendly – Make extra loaves and store them for quick treats later.
- Better Than Store-Bought – Fresh, homemade flavor without the preservatives or mystery ingredients.
Bob Evans Pumpkin Bread Ingredients
- All-purpose flour – Base ingredient for soft, tender bread texture.
- Baking soda – Helps bread rise light and fluffy.
- Salt – Balances sweetness and enhances pumpkin spice flavors.
- Ground cinnamon – Adds warm, comforting spice to the bread.
- Ground nutmeg – Earthy spice for cozy, autumn flavor depth.
- Ground cloves – Intensely fragrant spice for rich pumpkin aroma.
- Granulated sugar – Sweetens the bread and keeps it moist.
- Brown sugar – Adds molasses flavor and extra softness.
- Pumpkin puree – The star ingredient giving moisture and flavor.
- Vegetable oil – Keeps bread moist and tender after baking.
- Large eggs – Bind ingredients and create light, fluffy texture.
- Vanilla extract – Enhances overall flavor with sweet aroma.
How To Make Bob Evans Pumpkin Bread Recipe
Step One: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step Two: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves until well combined.
Step Three: In another large bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Step Four: Slowly add the dry mixture into the wet mixture, stirring gently with a spatula until just combined. Do not overmix—this keeps the bread tender.
Step Five: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Bob Evans Pumpkin Bread Recipe Tips
- Use canned pumpkin puree, not pumpkin pie filling – Pie filling already has sugar and spices, which will throw off the recipe.
- Don’t overmix the batter – Overmixing develops gluten, which can make your bread dense instead of soft.
- Check for doneness early – Every oven bakes differently; start checking at 50 minutes with a toothpick.
- Cool completely before slicing – Cutting too soon can make the bread gummy inside.
- Store it right – Wrap tightly and store at room temp for 3 days, or freeze for up to 3 months for make-ahead goodness.
- Add extras for variety – Stir in chocolate chips, chopped nuts, or dried cranberries for a fun twist.
- Bake in mini loaves – Great for gifting and they bake faster—just reduce the time by 20–25 minutes.
Storing, Freezing & Reheating Instructions
- Storing: Keep pumpkin bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
- Freezing: Wrap the cooled loaf or slices tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: Warm slices in the microwave for 15–20 seconds for a fresh-from-the-oven taste. You can also wrap in foil and heat in a 300°F oven for 10 minutes.
Bob Evans Pumpkin Bread Recipe Faqs
Can I use canned pumpkin pie filling instead of pumpkin puree? No, canned pumpkin pie filling contains added spices and sweeteners, which can throw off the flavor and texture. Stick to pure pumpkin puree for best results.
Can I substitute oil with butter? Yes, melted butter works well and adds richness, but it may slightly change the texture, making it a bit denser.
How do I know when the pumpkin bread is fully baked? Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. If batter sticks, bake a few minutes longer.
Can I add nuts or chocolate chips to this recipe? Absolutely! Fold in about ½ cup of chopped nuts or chocolate chips into the batter before baking for extra flavor and texture.
What’s the best way to prevent overmixing the batter? Stir the dry ingredients into the wet ingredients gently and just until combined. A few lumps are okay—overmixing causes a tough bread.
More Copycat Bob Evan’s Recipe
Bob Evans Sausage & Egg Breakfast Bowls Recipe
Bob Evans Style Buttermilk Biscuits
Bob Evans Chicken Noodle Soup Recipe
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Bob Evans Pumpkin Bread Recipe
Description
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 1 cup Granulated sugar
- 1/2 cup Brown sugar , packed
- 1 cup Pumpkin puree , not pumpkin pie filling
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients – In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves until well combined.
- Combine the wet ingredients – In another large bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Bring it together – Slowly add the dry mixture into the wet mixture, stirring gently with a spatula until just combined. Do not overmix—this keeps the bread tender.
- Bake – Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve – Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Equipment
- Baking Pan
- Cooking Spray
Nutrition
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