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.
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)
- 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)
Beat the eggs
Using a hand mixer, beat the 5 eggs.
Add ingredients and beat again
Add in the pumpkin puree, oil, melted butter, brown sugar, vanilla extract and mix again until smooth.
Mix dry ingredients
In another bowl, whisk together all dry ingredients.
Fold in the dry ingredients
Easy peasy pumpkin squeezy!
Divide into loaf pans and bake
Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper. Divide the batter between the pans, top with a little sprinkle of cinnamon and sugar and bake.
SLICE AND SERVE 😍
Enjoy as is or with some butter. Pumpkin Bread perfection!
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.
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.
Can’t Get Enough Pumpkin?
Then you’re going to want to check out my Pumpkin Series! It’s a collection of my favorite pumpkin recipes featured on Kroll’s Korner. You’ll find a little bit of everything, from sweet treats to savory dishes. Perfect for Fall baking & cooking!
Before You Begin! 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.
Best Pumpkin Bread
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
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.
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.
I am so glad!! i love the crunchy sweet topping too 🙂 thank you soo much!
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.
I cant say for sure since i haven’t tested it out myself. If you try it, and it works well, please comment and let us know as i am sure this information will be helpful to other readers 🙂
Can we use canned pumpkin?? Can’t find purée anywhere lol
yes 100% pumpkin puree from the can is what I normally use:)
I have made this bread on repeat since finding this recipe! Everyone that I give it to raves about how good it is. I can eat a whole loaf in about three or four days. It’s that good! I just added pumpkin seeds on top when I give it as a gift. Great recipe!!
Thank you so much Susan 🙂 Happy you enjoy it!
The instructions and video were so helpful! This pumpkin bread is moist and delicious. I added a bit more nutmeg & pumpkin pie spice. I love the cinnamon and sugar sprinkle topping! That really was a yummy added touch!
I am so glad, thank you! 🙂
Oh my word!!! Seriously, I have tapped into numerous recipes and this here is hands down the absolute best pumpkin loaf I have ever made!!
*Note: I did add 1/4 tsp of pumpkin spice as suggested. Then of course I discovered I had no baking soda, so to substitute I added 3 tsp of baking powder and I still included the 1/2 tsp per recipe so all together 3 1/2 tsp baking powder total and only a pinch of salt as baking powder can be salty.
And a little prayer as I slid it into the oven hoping the adjustments would not ruin the turnout. Well, it was Amazing!
From our family to yours I cant thank you enough for sharing this lovely recipe. Only wish I would have discovered it sooner ❤️
I’m so thrilled you love this one and that it’s such a winner for you, Teresa!! Makes me so happy to hear this! 🥰
The absolute best pumpkin bread I have ever made!!! I’ve made at least ten loaves and gifted to family and friends.
Brenda, this just made my day! Thank you so much 🙂
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!!
Oooooh, looks soooo good Aubrie! I’m so happy your substitutions worked well for you and that you loved this one 🫶🏻
This is my go-to recipe for pumpkin bread. It always turns out perfectly. Thank you for sharing.
Amazing!! So glad to hear 🙂 thank you!!
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.
Oh those are such good ideas!! Need to try that. Thank you sooo so much!
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.
Thank you!! So glad you enjoyed it:)
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
Thank you! I’ve only ever tested it in the loaf pans, but would probably work in other pans, just need to keep an eye on different bake times.
Best pumpkin bread ever!!!!!
yayayayya! Makes me so happy! Thank you!