4.69 from 558 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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4.69 from 558 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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4.69 from 558 votes (374 ratings without comment)
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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

Elisa

This bread is so incredibly good! My family loves it. I’ll be making this more than once this fall season! *****5 stars!
Could I substitute bananas instead of pumpkin? If so, I’d probably skip some of the spices too.

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Megan

We loved this recipe. The pudding mix really adds to the texture and keeps the bread fluffy. I only had vegetable oil and it still turned out fine. Will be making this all Fall!

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angela

My family loves this recipe! We have made multiple times. It is so moist and my kids love to eat for breakfast. Thank you for your amazing recipes!

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Susan

I made the pumpkin bread today, hoping that it would taste as good as it looked and it did! It’s delicious! So many recipes I take from Instagram turned out to be duds, but not this one. This is a keeper! I love it.! 🎃🥪

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Monica

The best pumpkin bread I’ve ever had🔥🔥

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Rachel

I am looking for feedback! I tried this recipe and it did not turn out like the pictures. My loaf turned out gummy and dense. I don’t think I had any errors in measuring. However I did bake mine in a 9×5. I do this a lot with loaf recipes and have not had an issue before. Could it be overmixing? Too much batter in the pan?

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Rachel

I only used one (metal) 9×5 loaf pan. Could that have been it?? I will check if my leavening agents are expired too!

Tyffany K

I made this bread with my daughter and it was amazing!! We did add pumpkin spice and then lots of cinnamon sugar on top. The bread had great flavor, we will make this again 😋

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Carolyn Wilson

Super easy recipe and tastes delicious!

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Jenn

I have made this recipe a few times and it always delicious . What I like the most is that is easy to prepare and it makes 2 loafs !!!

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Leanne Mason

Looks delicious!!!

Can I use cook & serve pudding mix in this recipe?

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