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!
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 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.
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!
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 Pops. Pumpkin Gooey Butter Bars, Pumpkin Fudge, and Cream Cheese Filled Pumpkin Bundt Cake are also good pumpkin treats to try!
Best Pumpkin Bread Recipe
- 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.
Made this recipe tonight. It is so delicious. Thank you for sharing the recipe.
This is a old family recipe we have used for decades. After the bread is baked and cooled, wrap in Plastic wrap. The outside of the pumpkin bread will then have a nice thin coating of gooey deliciousness! You won’t regret it.
I just made this with your changes–2 cups of sugar and 1/2cup oil, 1/2cup apple sauce. My son and I just got done having a piece and we both LOVE it. I will definitely be making more.
Hi I was wondering if I could sub out applesauce for all the oil…not just 1/2…would that work?
I’m pretty sure I have tried that before with success!
I love this recipe, Lori! I’ve made it several times and given them away as gifts. Everyone always loves it!
I made it on my son’s birthday just for fun and we were amazed it was very good thank you
This was a great recipe. I used the less sugar and substituted applesauce for half the oil. It was very tasty. The only thing I might cut back just hair on next time is the ginger and I love ginger. I made 7 nice sized mini loafs. Yum.
There is no ginger in the recipe, how much did you add?
when baking theis in mini loves how long would you bake them for.
It’s hard to say… I usually just keep an eye on them and take them out when they feel firm to the touch in the top-middle.
Hi Lori, If I use butter in this recipe, how much do you recommend? 2 sticks?
I have never tried using butter in my Pumpkin Bread! So no idea…
I don’t use canola oil or vegetable oil, so I would have to substitute REAL BUTTER and make a couple of other adjustments to compensate. It shouldn’t take too much to make this work. Otherwise it sounds good. I usually make cakes rather than breads but I might try this.
Hi… gonna try this delicious recipe soon. Would you be able to tell me what the digital read-out would be when the bread is done? Thank you. P.S. Gonna make pumpkin butter and your pumpkin bread recipe to give out to family and neighbors.
You mean in terms of temperature? This is not one where I measure temp. Lucky friends!
Fantastic recipe! I have been trying to find a good pumpkin bread recipe and this is it! Thanks for sharing! I really enjoy your recipes!
This has been my go-to pumpkin bread recipe since 2012. It all started when my job used to pass out pumpkin bread loves for Thanksgiving. I loved it so much that I had to have it throughout the year. The first recipe I found was this one and now I’ve fallen in love with this recipe. I’ve made about 50 times and I’ll be using this recipe and coming back to this website whenever I bake it for the rest of my natural life. I love it til infinity and beyond. I will literally pass it down to the next generation ♥️💯
That makes me so happy, thank you!
I have tried many pumpkin bread recipes and I like this recipe the best of any! I was looking for a recipe that used vegetable oil instead of shortening which I don’t buy anymore and that is used in the traditional recipe in my old tried and true cookbook. I also liked the idea of substituting in the applesauce which I did, cutting the sugar down to 2 cups. I also used 2/3 cup apple cider instead of water . I added a cup of chocolate chips and toasted shelled pumpkin seeds . I started doing this years ago because many quick breads add in nuts and my son is allergic to tree nuts. We especially love the chocolate chips! Anyway, I used 8 (eight) mini-loaf pans as suggested and they baked in about 40 minutes. Next time, I think I will use just 6 mini-loaf pans because I would have liked them to fill the pans more. My husband and I decided to sample one of the mini-loaves, ended up eating the entire mini-loaf it was so delicious! Moist, spicy, not too sweet, pumpkiny-perfect!
85 year old guy made this, was super easy and came out perfect! My only question is I noticed the last five minutes smelled like it was burning, put a piece of aluminum foil on top, but wondering what to do to eliminate this, it did get dark around edges!
Great to hear!! You did the right thing- if it browns too quickly, a piece of foil does just fine!
This is the BEST pumpkin bread I have ever made! Hands down, drop the mic, this is the only pumpkin bread recipe you’ll ever need. It has an incredibly moist texture and keeps well for days without drying out. The combination of spices adds to the complexity of the taste experience. This has become a family favorite for fall and winter- even my mother and mother-in-law both say how delicious it is and that’s saying something. Thank you for sharing it.
So happy to hear that- we love it so much too!
What adjustments would I make to use fresh pumpkin?
I think using fresh pumpkin is probably fine.
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
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!
By chance are soda and powder amounts switched? 2 teaspoons of baking soda seems excessive.
Nope, it’s correct. The recipe makes two loaves.
I used half white sugar and half brown. Turned out great.
I added a bag of butterscotch chips and it was fantastic!
Ohhh, good idea!
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!
I usually cook muffins for about 25 minutes, but you’ll have to check and test to see when they appear to be done.
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. 🙂
I’ve never made it as a large “cake” before. How did it turn out?
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!
Made exactly as recipe said. Turned out perfect . Thank you! I have been looking for a recipe like I grew up with.
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
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!
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?
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.
This looks great. Can I use pumpkin pie filling? for the pumpkin puree. I’m I the uk so difficult to get anything else
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!
Could you send me a picture of how your loaf looks ready to give as a gift?
I don’t have one, but next time I bake these I will snap a pic and add it to this post!
Hi, I haven’t made the recipe yet because I want to ask you if people on diets can eat it?
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!
LOOOOVE me some pumpkin bread! Great with a cup of coffee on a cool, fall morning!
I agree, this really is a phenomenal bread that everyone loves!
I can’t wait to try this one!
I definitely need to try this! Looks so delish!
Delicious pumpkin bread! Love it!
It’s so beautiful and moist!
So crazy moist in the most epic way. Great pumpkin flavor too!
my Kids devoured this , great recipe
This is so moist and delicious snd freezes beautifully.
Ahhh tis the season. I would love to have a slice of this with my coffee. So beautifully done.
How long would I cook if do in bundt pan and would I put All of the mixture in bunds pan or divide into two pans? Thanks
Well, that’s a tough call because I’ve never baked this bread in anything but two loaf pans. I guess you’d have to try it out and just keep an eye on it for doneness.
Made this in a bundt pan and added a chocolate ganache frosting. So good!!!
Again, I am making my favorite pumpkin bread recipe. It has become a staple in my arsenal of very few recipes I make with great passion. I love this recipe and it has become the treat my family looks forward to. I started off with only one loaf pan and recently bought a second because pumpkin bread is all I have ever made in them and I was tired of having to wait another hour to have the next loaf ready after the family devoured the first. LOL.
Looks wonderful. Any idea about modifications needed for altitude? I live at about 4700 ft, would hate to have the bread fall.
I’m at 5875 feet, and here is how I modify: 2 cups sugar, 1 1/2 teaspoons baking soda, reduce the baking powder by just a tiny bit, and add 1 tablespoon water.
Yum!! I love love love pumpkin bread – this sounds like a lovely recipe!
I have the exact same recipe in my family book! Love this bread it is a regular in my home for snacks and dessert!
What would you substitute for eggs? The potato flour? I might have to experiment on this one. My son is allergic to eggs.
It is interesting that you asked this question because I just made this with no eggs for a friend of ours who was visiting. I used Ener-G egg replacer. It worked great.
Is this really 3 cups of sugar, or is it a misprint?
yes, the original recipe calls for 3 cups of sugar for two loaves. You’ll see in the notes on the recipe that I now make it with 2 cups and it still turns out perfect. Might be able to reduce it further too.
I make a very similar recipe but use orange juice instead of water and a little less sugar than called for. It is also amazing with chocolate chips!
I still think 1/2 cup of oil is too much, would it work if I substituted 3/4 greek yogurt, and 1/4 cup oil?
I’d probably use 3/4 cup applesauce and 1/4 cup oil. But I do need to let you know that I have not tried that combo, so I can’t say for sure that all will turn out perfect.
Is there something I can substitute for cinnamon? I’m not supposed to have cinnamon.
What do you usually sub for cinnamon then? I guess I’d go with using all of the other spices and leave out the cinnamon.
Pumpkin bread is an all time favorite of mine and yes the amount of sugar can be reduced and it doesn’t change the texture of the bread or cake, just changes the sweetness of what you are making…I believe that 3 cups is a bit much so when I make this I will use 1/2 of the amount it calls for…thanks for posting can’t wait to make this..
I love pumpkin bread and wanted to find a recipe I could use over and over again. I made it the first time and mixed up my baking soda and baking powder measurements but the bread was still good then I made it correctly and the recipe is to die for. I love it. I took some to work for a pot luck and it was a hit. I’m making another 2 loaves today and I can’t wait. For anyone who wants to know the bread is absolutely delicious!!
Amazing. This bread is amazing. I am throwing out the old recipe for Pumpkin Bread that I used to use. This is a keeper! Thank you for sharing.
I have it baking in the oven right now. Will post comment after first taste. The house smells fabulous!
You’d love your recipe even better if you substituted orange juice for the water.
Lori instead of all the spices can’t I just use Pumpkin Spice instead? Also how much would you recommend. Can’t wait to make this!
Add up the amount of spices and sub the same amount of pumpkin pie spice!
I have this in the oven right now…smells amazing!!! I love all of the spices that you add!
Made this yesterday and took to work today, everybody LOVED it, chose your recipe because it had more spices. I cut nutmeg in half and added ginger as I don’t like nutmeg as well. Did half oil half applesauce and 2 cups of sugar was still sweet enough. Thanks so much!!!! Making it again tonight cause I forgot to save some for my daughter.
Thanks for your reply – I did try it with just 2 cups of sugar and it is mightily delicious – what a fantastic recipe my girls have gone crazy for it, I’m so glad I made the full amount as in the 2 loaves as I nearly halved the recipe, but thought why not make 2 and put one in the freezer, I seriously don’t think the 2nd one will make the freezer though – thanks for a great recipe truly delicious
You’re welcome- it’s great to know that 2 cups of sugar is plenty. I will try it with two next time!
Hi, I just wondered if 3 cups of sugar is too much, I find American baking just too sweet and wondered if reducing the sugar to 2 cups would be ok? Or would you still recommend going the whole 3 cups? Thanks I am really eager to try this recipe it looks delicious
You can certainly try it without as much sugar- it is definitely sweet.
Just made this tonight it was DE-LISH!!!! Really fabulous. It was a little on the sweet side. (Like so sweet I thought the crust was like a cookie) So it could be toned down a bit. But, thumbs up, really!
thanks for all the great recipes….this one I am sure to enjoy giving to friends and neighbors….if I don’t eat it all!!
Has anyone made these as muffins? Looking for baking time recommendations.
I’ve made them as muffins- they should be finished at 20 to 25 minutes.
I made the Nutella Swirled Pumpkin bread for a quilting workshop next week (from your cookbook). It is a keeper recipe; I’m anxious to hear what the class has to say. Actually, I doubled the recipe and made one for us. This will be my new pumpkin bread recipe!
Made this last weekend. Love it!! Going to make several and freeze the loaves for gifts. Happy Thursday!!
This recipe sounds great, but can the sugar be reduced at all?
You can certainly try!
Have you made any adjustments to ingredients for a higher altitude? I am at 4500 ft. A can of pumpkin has 1 3/4 cups of pumpkin. Can I make up the last 1/4 cup of pumpkin with applesauce?
I am excited for this post. I have pumpkin and I just found out no one here likes pumpkin pie. I think they will love your bread.
looks good. Pumpkin bread is a season favorite of mine! YUM!