This pumpkin bread really is the best pumpkin bread I’ve ever had! It’s great for holiday gift giving since is makes 2 loaves and is perfectly moist and full of pumpkin flavor. Be sure to watch the recipe video too!
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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!
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)
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.
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!
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 a 8.5 x 4.5 inch loaf pan 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.
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That is one good looking pumpkin bread! And what makes it better is that it’s super moist!
Love this pumpkin bread recipe! It’s better than most recipes I’ve tried
Healthy and super moist. Best for a delicious breakfast treat. I want to get going with the recipe.
Love the simplicity of this recipe and how fluffy & moist the pumpkin bread came out:) Perfect for quick breakfast with PB butter or Nutella 😉
It really is super moist!