Best Pumpkin Bread (Super Moist!)
Breads and Muffins | Published Sep 30, 2020 | Updated Sep 30, 2020 | By Tawnie
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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!
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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.

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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
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
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.
More about Tawnie
Would it taste good with chocolate chips added to the recipe?
I haven’t tried but I love chocolate + pumpkin so I am sure it would be delicious! Let us know if you try it out and how it tastes! 🙂
Best Pumpkin Bread I’ve ever made!! This recipe is a winner 😋
Love the photo! Looks so good. Thank you soo so much!! xo, Tawnie
Any suggestions for oil substitutes? Don’t have any canola oil.
Hi Nicole! I can’t advise on how it would turn out since I’ve never tested this recipe with a substitute, but you could try a 1:1 replacement with another neutral oil like vegetable oil or grapeseed oil, or applesauce might work. xo, Tawnie
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?
Hello! I am so sorry, I am not sure what a good substitute would be!
Here is a substitute.
Very delicious and so easy. I will bake this again. I made this as Christmas presents.
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!