4.71 from 578 reviews

Best Pumpkin Bread (Super Moist!)

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One of the simplest and greatest things about Fall is making all things pumpkin…including this best pumpkin bread recipe of course!

Baked goods with pumpkin in any form filled with pumpkin-y cinnamon sugar goodness and I’m hooked. Pumpkin muffins? I’m there. A pumpkin snickerdoodle cookie? I’m in.

a womans hand picking up a slice of pumpkin bread.

The fun thing about this recipe is that is makes not one, but two delicious loaves!

In fact, you can also make it into mini loaves if you have 5 ½ x 3 inch loaf pans on hand! (*note: the bake time will be different when making mini loaves, see recipe notes).

It’s insanely easy to whip up, no stand mixer required, and no fancy crumb topping, glaze, or cream cheese frosting required. Just a flavorful, home-baked loaf of life-changing pumpkin bread.

Ingredients you’ll need to make the best pumpkin bread

(For the full recipe, scroll down to the recipe card below)

ingredients in small dishes needed to make pumpkin bread.
  • Eggs: the eggs add structure to the loaf; since this recipe makes 2 loaves, you’ll need 5 eggs.
  • Pumpkin: be sure to use 100% pumpkin puree, not pumpkin pie filling.
  • Oil and butter: I like using a combination of both oil and butter for a rich flavor and best texture. Canola oil, vegetable oil or any neutral flavored oil works well.
  • Sugars: I like using a combination of brown sugar and granulated sugar. A little bit of brown sugar adds a hint of molasses flavor and more moisture.
  • Cinnamon and nutmeg: I feel like these two spices are enough, but feel free to experiment and add cloves, allspice, ginger, cardamom, or even pre-made pumpkin pie spice.
  • Vanilla pudding mix: my secret ingredient! It adds extra moisture and a soft, tender crumb to the bread. Make sure to use the instant version, as the cook-and-serve type won’t yield the same results.
  • Baking soda and baking powder: These leavening agents help the bread rise. The combination is often used to ensure the bread has a good lift and a light texture.

How to make Pumpkin Bread

(For the full recipe, scroll down to the recipe card below)

freshly baked pumpkin bread on a wire cooling rack.

Can you freeze pumpkin bread?

Yes, pumpkin bread freezes well. Be sure the bread cools completely at room temperature. Wrap the loaf, or loaves, in plastic wrap and then foil if you want to wrap it up extra good! Freeze for up to 3 months.

pumpkin bread with butter spread on top.

Best pan to use to make pumpkin bread

Light colored aluminum loaf pans work best. A darker color metal loaf pan absorbs more heat and may result in a darker and thicker crust. Use a light colored aluminum loaf pan for a lighter more tender crust.

up close image of pumpkin bread slices stacked on top of each other.

Pumpkin bread or pumpkin muffins?

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4.71 from 578 reviews

Best Pumpkin Bread

Prep: 15 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 25 minutes
Servings: 2 loaves
This is an easy, super moist pumpkin bread recipe made with an entire can of 100% pumpkin puree. Yields 2 loaves so it's perfect for holiday gift giving!

Ingredients

Wet Ingredients

  • 5 large eggs, room temperature
  • 1, 15 oz. can 100% pumpkin puree
  • 1/2 cup canola oil
  • 1/4 cup melted butter, unsalted, slightly cooled
  • 1/2 cup brown sugar, packed (dark or light)
  • 1 tsp. pure vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1, 5.1 oz. package instant vanilla pudding mix
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg

Cinnamon sugar topping (optional)

  • 1 Tbsp. granulated sugar
  • 1 tsp. ground cinnamon

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
    5 large eggs, room temperature
  • Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
    1, 15 oz. can 100% pumpkin puree, 1/2 cup canola oil, 1/4 cup melted butter, unsalted, slightly cooled, 1/2 cup brown sugar, packed (dark or light), 1 tsp. pure vanilla extract
  • Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)
    2 cups all-purpose flour, spooned and leveled, 1 cup granulated sugar, 1, 5.1 oz. package instant vanilla pudding mix, 1 tsp. baking soda, 1 tsp. ground cinnamon, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground nutmeg
  • Gradually beat dry ingredients into the wet ingredients until incorporated.
  • Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper.
  • Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.
    1 Tbsp. granulated sugar, 1 tsp. ground cinnamon
  • Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.

Notes

  • This recipe makes 2 loaves. If you’d like to make into 5 smaller mini loaves for gift giving, use 5 x 3 inch mini loaf pans and bake for 45-50 minutes or until toothpick inserted in the center comes out clean. 
  • *Note about baking time: Some ovens may require less time. You can check to see if your loaf is done around 55-60 minutes. 
  • Storage: store at room temperature for 3-4 days in a sealed baggie or container or in the fridge for 1 week. To freeze, allow the bread to cool completely, wrap in plastic wrap then place in a baggie and freeze for 2-3 months. 
  • This recipe was originally published in Sept 2020 and republished August 2024 with new photos. 
  • Cheesecake swirl: if you’d like to add a cheesecake swirl, use the cheesecake filling from my cheesecake banana bread.  

Nutrition Information

Serving: 1slice, Calories: 244kcal (12%), Carbohydrates: 32g (11%), Protein: 4g (8%), Fat: 12g (18%), Saturated Fat: 3g (19%), Cholesterol: 66mg (22%), Sodium: 211mg (9%), Potassium: 47mg (1%), Fiber: 1g (4%), Sugar: 19g (21%), Vitamin A: 183IU (4%), Calcium: 30mg (3%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Laura

This is truly the BEST pumpkin bread recipe. I’ve never added pudding to a quick bread before and was unsure what it would be like. My kids inhaled the first loaf. They also loved the crunchy sweet top, so don’t skip it. Do yourself a favor and make this recipe if you are looking for a perfect pumpkin treat.

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Victoria

I have often substituted unsweetened applesauce for oil for dietary reasons. It’s a 1:1 ratio. I’ve also used Splenda vs sugar in recipes for my diabetic friends. Would either of those substitutions work for this recipe? I’ve tried it as written and it’s delicious but just wondering about subs. Thank you.

Stacy D

Can we use canned pumpkin?? Can’t find purée anywhere lol

Aubrie

Finally tried your recipe! This was amazing. Substituted some ingredients based on what I had on hand (no pudding, I added half a banana, no reg oil, I sub for olive oil) and can I tell you this came out moist, flavorful, and just amazing! I added your cream cheese swirl recipe to it also. 10/10!!

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Heidi

This is my go-to recipe for pumpkin bread. It always turns out perfectly. Thank you for sharing.

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Dakota

Thia is a wonderful recipe!!! I go a little heavier on the spices and also added crushed pistachios to the batter and now people wont stop asking me to make it XD.
You can also use a cheese grater to put an apple in it as well and it turns out phenomenal.

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MareB

I made this exactly as the recipe stated and it was delicious!!! I added the sugar/cinnamon on top before baking it. The bread was so moist and tender and the crunch on top was exactly what it needed. This definitely be in my recipe box.

Sonia

This sounds amazing! My daughter is on a pumpkin anything kick right now. I don’t have 2 loaf pans. Any suggestions on what else I can bake this in? Would a 9×13 dish work?

Thank you! Love your recipes

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Bonnie Kridner

Best pumpkin bread ever!!!!!

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Elke

Literally the BEST pumpkin bread I have ever made and also the moistest one ever! Hubby asked me to make it again so next time I will take a picture!! 👏🏻🎃🍞😋

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Angela

Best pumpkin bread! Does not last long in my house 🥰

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Jessica

I love this recipe so much! I made it for the first time last year (and definitely made it more then once) and I’ve already made it twice this fall. My family told me it’s something they’ll be looking forward to each fall!

It’s so moist and the pumpkin flavor with the spices is just perfect. I made it with canola oil the first time, but every time since I’ve subbed it with avocado oil. It still turns out great!

One of the best things about this recipe is that it makes two loaves, one to keep and one to share!

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Nicole

I’ve tried several pumpkin bread recipes and this is definitely my favorite! I love that it makes two large loaves, one for gifting and one for me!

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