Best Pumpkin Bread Recipe

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This truly is the Best Pumpkin Bread Recipe.  I’ve baked all varieties of pumpkin bread, and this one has been my favorite pumpkin bread recipe for over forty years.  Watch the video showing you how to make the best pumpkin bread recipe, then scroll to the bottom of this post and print out the recipe so you can bake it at home!

Best Pumpkin Bread recipe loaf cut in half

What makes this the Best Pumpkin Bread Recipe?

This pumpkin bread turns out perfectly moist and tender every time.  There are a lot of spices added in to the ingredients in this bread.  Plenty of cinnamon, nutmeg, allspice and cloves round out the spicy flavor of the pumpkin bread. The recipe makes two loaves. It’s the perfect snack!

My best pumpkin bread recipe calls for 3 cups of sugar and 1 cup of oil.  That’s the original recipe that I started with so many years ago.  Nowadays, I reduce the sugar to 2 cups and I use 1/2 cup oil and 1/2 cup unsweetened applesauce.  It still turns out so good with these modifications!

Best Pumpkin Bread recipe loaf cut in half

Best Pumpkin Bread Recipe for Gifting:

I’ve used this recipe for gifting for as long as I can remember.  It’s the perfect hostess gift for fall parties and holiday gatherings.  And when I’m feeling generous, I’ll bake a dozen pumpkin bread loaves and deliver them to neighbors “just because.”

I wrap the pumpkin bread directly in foil, and then I slip it into a gift bag and tie a cute ribbon to close it up.  Homemade pumpkin bread makes the perfect gift, and everyone always appreciates the gesture of a gift that’s homemade.

Best Pumpkin Bread Recipe : loaf cut into slices

Does this Best Pumpkin Bread recipe freeze well?

This pumpkin bread definitely freezes well.  In fact, I always double the recipe when I make it… and then I have one loaf for my family to eat and three loaves to wrap and put in the freezer.

Just wrap the extras directly in foil and keep them in the freezer.  When you’re going somewhere special, need to gift a sick friend, or surprise a neighbor with something yummy… you have pumpkin bread that you can take out of your freezer, and it’s ready to gift to someone!

Best Pumpkin Bread Recipe : loaf cut into slices

Let this be your go-to Best Pumpkin Bread Recipe to make all year long, but especially in the fall months.  You’ll enjoy it for breakfast and snacks and holidays.  And everyone else will be able to enjoy it with you.

If you’re looking for more pumpkin themed recipes, you might also enjoy my Pumpkin Chocolate Chip Squares or these Pumpkin Cake PopsPumpkin Gooey Butter Bars, Pumpkin Fudge, and Cream Cheese Filled Pumpkin Bundt Cake are also good pumpkin treats to try!

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5 from 15 votes

Best Pumpkin Bread Recipe

Truly the favorite pumpkin bread recipe ever!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings (8 slices per loaf)
Calories 380kcal
Course Bread
Cuisine American
Keyword bread, pumpkin


  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 cups granulated white sugar
  • 4 large eggs
  • 1 cup vegetable or canola oil (can sub 1/2 unsweetened applesauce)
  • 2 cups pure, unsweetened pumpkin puree
  • 2/3 cup water


  • Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans. You can use 8x5 pans too, but they'll rise quite high while baking.
  • In a medium bowl, whisk together the flour, baking soda, spices, baking powder and salt.
  • In large bowl, whisk together the sugar, eggs and oil.
  • Stir the dry ingredients into the wet mixture. Add the pumpkin and water and stir until combined.
  • Divide the batter between the prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.  It could take an extra 15 minutes, depending on the type of pan you're using.



  • *If you reduce the sugar to 2 cups and sub 1/2 of the oil for unsweetened applesauce, here is how the nutritional information changes per slice: 274 calories, 46 carb, 4 protein, 8 fat, 1 fiber.
  • *Since this recipe yields two loaves, make several batches and deliver them to your neighbors as a fall holiday treat!
  • *You may also use 8 mini loaf pans- bake 45 minutes to an hour.
  • *This bread freezes well. When cooled, cover with plastic wrap, then foil & freeze until ready to eat. It should keep well in the freezer for several weeks.


Serving: 1slice | Calories: 380kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 303mg | Potassium: 118mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4835IU | Vitamin C: 1.3mg | Calcium: 28mg | Iron: 1.8mg

Best Pumpkin Bread Recipe

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  • Kimmi Brown wrote:

    What adjustments would I make to use fresh pumpkin?

    • Lori Lange wrote:

      I think using fresh pumpkin is probably fine.

  • Mary wrote:

    Thanks for this great recipe! I have made it many times, and it is always delicious. I have a question: I purchased some cans of organic pumpkin pie mix, can I sub this for the pure pumpkin? Maybe leave out some spices and sugar? Thanks, Mary

    • Lori Lange wrote:

      I’ve never tried making it with pie filling– I fear it would be far too sweet! But you can certainly experiment and let us know!

  • Lorraine wrote:

    By chance are soda and powder amounts switched? 2 teaspoons of baking soda seems excessive.

    • Lori Lange wrote:

      Nope, it’s correct. The recipe makes two loaves.

  • Bob Wilson wrote:

    I used half white sugar and half brown. Turned out great.

  • Nancy Loehr wrote:

    I added a bag of butterscotch chips and it was fantastic!

    • Lori Lange wrote:

      Ohhh, good idea!

  • Ashley wrote:

    I absolutely love this recipe! I’ve always done loaf pans or mini loaf pans, but I got new Nordic Ware pumpkin muffin tins and I’m curious if I reduce cook time? Thank you!

    • Lori Lange wrote:

      I usually cook muffins for about 25 minutes, but you’ll have to check and test to see when they appear to be done.

  • clark feller wrote:

    I just made the recipe for the pumpkin bread above. It’s in the oven now. I used one big pan instead of two smaller ones, opting to make it look like a cake and save cleanup of two pans. Hope it turns out,.i followed your suggestion of substituting half of the oil for 1/2 c applesauce and cut the sugar down to 2 cups. One hopefully minor problem–I only had 3 eggs! Wish me well. 🙂

    • Lori Lange wrote:

      I’ve never made it as a large “cake” before. How did it turn out?

  • Amanda wrote:

    I made this pumpkin bread (it’s pure cake, don’t let the name fool you!) today with just a few small tweaks: I used 2c. white sugar and 1c. brown, 1/2c melted butter and 1/2c. avocado oil, and 1 can of pumpkin plus a little bit of applesauce to make 2c. This is FANTASTIC!! Very tender and moist, wonderfully pumpkiny, and spiced just right! I think I’ll try adding a bit of ginger or cardamom next time. I’m already planning to make more to stock the freezer (I’m one of those autumn-loving, pumpkin-all-year kind of people!) and to give to family and friends. This will absolutely be my go-to pumpkin bread/cake recipe. Thanks for a winner!

  • Debbie wrote:

    Made exactly as recipe said. Turned out perfect . Thank you! I have been looking for a recipe like I grew up with.

    • Lori Lange wrote:

      oh good!

  • Andrea A. Alexander wrote:

    I made this today and it was a disaster. I had even baked my own cheese pumpkin to use. It didn’t rise properly. I’ve been baking a very long time and I was skeptical of the only 1/2 tsp baking powder but went along with it. Big mistake,,can out thick as a brick. ..a tasty brick ..but still a brick

    • Lori Lange wrote:

      Cheese pumpkin? I’m not sure what that is. I’ve only ever used canned pumpkin puree for this recipe. I’m thinking that’s where you must have gone wrong. I’ve been making this recipe since I was little, and it never turns out like a brick!

  • lisa Moon wrote:

    The bottom of my bread stuck to the Pan and I had put some chopped pecans on top and they burned. I am a pretty seasoned cook in making breads and I must sooming that perhaps a need to turn the temperature down by 25? am I correct?

    • Lori Lange wrote:

      Hi Lisa, I’ve never put nuts in the bread, but I would assume if they’re placed on top then they have a good chance of burning. I’ve never, ever had this bread stick to the pan. Did you use dark metal pans, by chance? I have the best luck using either ceramic loaf pans or glass pyrex. They never stick! I’m sorry you had trouble. The rule for baking with metal pans is that you need to reduce the temperature by 25 degrees.

  • Helen Abbotts wrote:

    This looks great. Can I use pumpkin pie filling? for the pumpkin puree. I’m I the uk so difficult to get anything else

    • Lori Lange wrote:

      Hi Helen, pumpkin pie filling will be far too sweet… I’m not sure how to adapt it. You could “try” to use it and then reduce the sugar significantly. But I haven’t experimented, so I can’t say for sure how well it will work. Good luck!

  • SAndy Noe wrote:

    Could you send me a picture of how your loaf looks ready to give as a gift?

    • Lori Lange wrote:

      I don’t have one, but next time I bake these I will snap a pic and add it to this post!

  • Catherine Climpson wrote:

    Hi, I haven’t made the recipe yet because I want to ask you if people on diets can eat it?

    • Lori Lange wrote:

      Everything can be eaten in moderation on a diet, but I’d say this bread in particular is not good to eat for a diet. You’ll want to have more than just a taste!

  • Trish – Mom On Timeout wrote:

    LOOOOVE me some pumpkin bread! Great with a cup of coffee on a cool, fall morning!