4.65 from 427 reviews

Best Pumpkin Bread (Super Moist!)

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a slice of pumpkin bread with butter on top

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.

freshly baking pumpkin bread sliced on a cutting board

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

ingredients needed to make 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

step by step photos of 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.

a slice of pumpkin bread on a cutting board

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.

pumpkin bread with butter on top

Pumpkin bread or pumpkin muffins?

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.

a slice of pumpkin bread with butter on top
4.65 from 427 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
  • 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

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. 

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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187 Comments
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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.

Chris

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.

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Last edited Posted: 10 hours ago by Chris
Cheri D

Very delicious pumpkin bread,I have been trying to get this made for awhile now and I finally got it accomplished!

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Jen

This recipe is easy to follow and it tastes sooo good. Everyone loved it !!

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marybel

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

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Sara

Absolutely delicious! It’s moist and sweet but not overwhelmingly sweet! Definitely making this over and over again!

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Lisa

I added mini chocolate chips and it was so good!

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Reyna Gomez

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 🥰

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Shawna

I am not sure what happened, but mine came out very dense and didn’t rise at all. Any suggestions?

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Sara

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!

Last edited Posted: 4 days ago by Sara
Tammy

Here is my results. I couldn’t wait till they get it on the oven. This is how I made it. Yay.

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Tammy

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.

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