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
Recipe Details
Ingredients
- 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
Instructions
- 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.
Video
Notes
- *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.
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.
oh good!
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!!!
wow!
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!