Best Pumpkin Bread (Super Moist!)

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 great 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

• Eggs
• Pumpkin (100% pumpkin puree, not pumpkin pie filling)
• Canola oil
• Melted butter
• Brown sugar
• Vanilla extract
• All Purpose Flour
• White sugar
• Vanilla pudding mix
• Baking soda and baking powder
• Nutmeg, cinnamon and salt

How to make Pumpkin Bread

1. Preheat oven to 325°F.
2. Using a hand mixer beat the eggs in a large bowl. Then add in the pumpkin, oil, butter, brown sugar and vanilla extract until smooth.
3. Mix the dry ingredients together in a medium bowl.
4. Gradually beat dry ingredients into the wet ingredients until incorporated.
5. Spray 8.5x 4.5 inch loaf pan with non stick baking spray.
6. Pour batter into prepared pans.
7. Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean.

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. 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.

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Non stick spray

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Loaf Pan 8.5 x 4.5 inch

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Best Pumpkin Bread

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!

4.94 from 15 reviews

Print Recipe Pin Recipe Rate

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 25 minutes

Servings: 2 loaves

Calories: 244kcal

Author: Tawnie Graham of Kroll’s Korner

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Ingredients

Wet Ingredients

• ▢ 5 large eggs
• ▢ 1 (15 oz.) can 100% pumpkin puree
• ▢ 1/2 cup canola oil
• ▢ 1/4 cup melted butter, unsalted
• ▢ 1/2 cup brown sugar, packed
• ▢ 1 tsp. vanilla extract

Dry Ingredients

• ▢ 2 cups All-Purpose flour
• ▢ 1 cup white sugar
• ▢ 1 (5.1 oz.) package instant vanilla pudding mix
• ▢ 1 tsp. baking soda
• ▢ 1 tsp. cinnamon
• ▢ 1/2 tsp. baking powder
• ▢ 1/2 tsp. salt
• ▢ 1/2 tsp. nutmeg

Cinnamon sugar topping (optional)

• ▢ 1 Tbsp. sugar
• ▢ 1 tsp. cinnamon

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Instructions

• Preheat oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
• Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
• Mix the dry ingredients together in a medium bowl.
• 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.
• Pour batter into prepared pans. Sprinkle the top with a cinnamon & sugar mixture if desired.
• Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving. Store in the refrigerator.

Video

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 start checking to see if your loaf is done around 55-60 minutes. 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1slice | Calories: 244kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 211mg | Potassium: 47mg | Fiber: 1g | Sugar: 19g | Vitamin A: 183IU | Calcium: 30mg | Iron: 1mg

Hi, I’m Tawnie!

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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