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
(For the full recipe, scroll down to the recipe card below)
- 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
(For the full recipe, scroll down to the recipe card below)
- 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!
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.5 large eggs
- Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.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
- Mix the dry ingredients together in a medium bowl.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
- 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.1 Tbsp. sugar, 1 tsp. cinnamon
- 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 🙂
This recipe is amazing, I was wondering if I could use the batter for muffins instead of 2 loaves?
thank you so much for making it and for leaving the review! yes 350 for about 15 minutes should work perfectly!
Best pumpkin bread I’ve ever had! The whole family loved it and couldn’t get enough! Easy recipe to follow. Will definitely be making this all year round.
I am so glad, thank you!! 🙂
This recipe is the moistest pumpkin bread I’ve ever had! Absolutely delicious! Mine cooked in 58 minutes.
This is the best pumpkin bread I’ve ever had. I also love that it makes two loaves. It’s moist but has a great crust, it has just the right amount of sweetness. 🥰
amazing, thank you so much Kamie!
I finally tried this recipe. It is as moist and delicious as described. I’ve never used pudding mix in a bread and I think it added to the soft texture. It was slightly sweeter than I prefer so I may use less sugar next time since the pudding adds sweetness as well. Overall love that I get to use a full can of pumpkin and I get two loaves, huge pluses! Will make this again 👍🏼
I realized all autumn I didn’t make any pumpkin bread & this didn’t settle well with me so I made some using this recipe. It yielded such a tasty & moist bread! I might add cloves next time but not necessary. I’m wondering if this could be used as a banana bread recipe by swapping out the pumpkin for the banana??
I love it!! Thank you:) I haven’t tried that but thats a good idea. If you try it let me know. I also have this pumpkin banana bread recipe: https://krollskorner.com/recipes/breads/pumpkin-banana-bread/ 🙂
I made this and prepared to make another one. My family loved this bread! Thanks so much for this great recipe.
The loaves turned out amazing. Very moist and flavorful!
I have been looking for a pumpkin bread recipe and I’m so happy I found this one! It is perfect in every way. Easy to prepare and instructions are so easy to follow. I have already made this recipe twice and my family loves it. Went through two loaves in two days. It’s really good! Try it! You won’t be sorry!
This pumpkin bread is like the title say, moist and its a subtle flavor. My family gobbled it up and since I made two batches with the extremely convenient option to automatically modify the recipe with selecting how much you want to bake, it was super easy to make! I would add more spice, like Cinnamon and tiny bit of clove next time, but the nutmeg was just right.