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 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
- Preheat oven to 325°F.
- 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.
- Mix the dry ingredients together in a medium bowl.
- Gradually beat dry ingredients into the wet ingredients until incorporated.
- Spray 8.5x 4.5 inch loaf pan with non stick baking spray.
- Pour batter into prepared pans.
- 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.
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!
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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
- 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
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 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
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 🙂
What a disappointment. The video for this recipe showed up on my FYP and it sounded great until it wasn’t. Bland and boring. Wasted 5 perfectly good eggs and 2hrs on this. And yes I added the “optional topping” it would have been even more boring without it.
I am so sorry you felt that way Chris! Man, I know what a bummer it is to waste time and ingredients. But thank you for trying it out and visiting my website. Happy holidays!
Very delicious pumpkin bread,I have been trying to get this made for awhile now and I finally got it accomplished!
It looks great!! thank you so much!!
This recipe is easy to follow and it tastes sooo good. Everyone loved it !!
Woooo! It looks perfect. Thank you!
I made this pumpkin bread the other day and it came out soooo delicious, the crunchy top was perfect and they are still super good the next day. This recipe reminds me of the pumpkin bread i used to eat at school
Absolutely delicious! It’s moist and sweet but not overwhelmingly sweet! Definitely making this over and over again!
I added mini chocolate chips and it was so good!
Recipe was so easy to follow. They came out so delicious. Cant wait for the rest of my family to taste it tomorrow for Thanksgiving. So Yummy 🥰
I am not sure what happened, but mine came out very dense and didn’t rise at all. Any suggestions?
oh no! I am so sorry. I am not sure. Are all of your ingredients fresh and in date? What type of pan did you use?
That happened to me the first time I made it and I realized I only put in 1 cup of flour instead of 2 cups. Next time I made it, it rose correctly!
Here is my results. I couldn’t wait till they get it on the oven. This is how I made it. Yay.
gorgeous! thank you sooo much!
I’m baking it right now I got all my ingredients. It’s gonna add pecans but I didn’t. I can’t wait for it to come out of the oven. Thank you so much.