Best Pumpkin Bread – Super Moist!

Breads and Muffins  |  Published Sep 30, 2020  |  Updated Sep 30, 2020  |  By Tawnie

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?

a slice of pumpkin bread with butter on top
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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!
5 from 12 reviews
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 2 loaves
Calories: 244kcal

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
TEXT INGREDIENTS

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 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. 
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

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I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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8 Comments
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Eloá Guimarães
7 months ago

Hello! I’m from Brazil and I am so in love to this recipe!! But we don’t have the instant vanilla pudding mixer in our country. What can I use instead?

Becky Smith
9 months ago

Very delicious and so easy. I will bake this again. I made this as Christmas presents.

Maria
11 months ago

That is one good looking pumpkin bread! And what makes it better is that it’s super moist!

Abi
11 months ago

Love this pumpkin bread recipe! It’s better than most recipes I’ve tried

veenaazmanov
11 months ago

Healthy and super moist. Best for a delicious breakfast treat. I want to get going with the recipe.

Julia
11 months ago

Love the simplicity of this recipe and how fluffy & moist the pumpkin bread came out:) Perfect for quick breakfast with PB butter or Nutella 😉

Amanda Marie Boyle
11 months ago

It really is super moist!

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