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 fun 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: the eggs add structure to the loaf; since this recipe makes 2 loaves, you’ll need 5 eggs.
- Pumpkin: be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Oil and butter: I like using a combination of both oil and butter for a rich flavor and best texture. Canola oil, vegetable oil or any neutral flavored oil works well.
- Sugars: I like using a combination of brown sugar and granulated sugar. A little bit of brown sugar adds a hint of molasses flavor and more moisture.
- Cinnamon and nutmeg: I feel like these two spices are enough, but feel free to experiment and add cloves, allspice, ginger, cardamom, or even pre-made pumpkin pie spice.
- Vanilla pudding mix: my secret ingredient! It adds extra moisture and a soft, tender crumb to the bread. Make sure to use the instant version, as the cook-and-serve type won’t yield the same results.
- Baking soda and baking powder: These leavening agents help the bread rise. The combination is often used to ensure the bread has a good lift and a light texture.
How to make Pumpkin Bread
(For the full recipe, scroll down to the recipe card below)
Beat the eggs
Using a hand mixer, beat the 5 eggs.
Add ingredients and beat again
Add in the pumpkin puree, oil, melted butter, brown sugar, vanilla extract and mix again until smooth.
Mix dry ingredients
In another bowl, whisk together all dry ingredients.
Fold in the dry ingredients
Easy peasy pumpkin squeezy!
Divide into loaf pans and bake
Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper. Divide the batter between the pans, top with a little sprinkle of cinnamon and sugar and bake.
SLICE AND SERVE ๐
Enjoy as is or with some butter. Pumpkin Bread perfection!
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 if you want to wrap it up extra good! 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!
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Best Pumpkin Bread
Ingredients
Wet Ingredients
- 5 large eggs, room temperature
- 1, 15 oz. can 100% pumpkin puree
- 1/2 cup canola oil
- 1/4 cup melted butter, unsalted, slightly cooled
- 1/2 cup brown sugar, packed (dark or light)
- 1 tsp. pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1, 5.1 oz. package instant vanilla pudding mix
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
Cinnamon sugar topping (optional)
- 1 Tbsp. granulated sugar
- 1 tsp. ground 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 the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.5 large eggs, room temperature
- 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, slightly cooled, 1/2 cup brown sugar, packed (dark or light), 1 tsp. pure vanilla extract
- Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)2 cups all-purpose flour, spooned and leveled, 1 cup granulated sugar, 1, 5.1 oz. package instant vanilla pudding mix, 1 tsp. baking soda, 1 tsp. ground cinnamon, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground 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 or line with parchment paper.
- Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.1 Tbsp. granulated sugar, 1 tsp. ground cinnamon
- Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
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 check to see if your loaf is done around 55-60 minutes.
- Storage: store at room temperature for 3-4 days in a sealed baggie or container or in the fridge for 1 week. To freeze, allow the bread to cool completely, wrap in plastic wrap then place in a baggie and freeze for 2-3 months.
- This recipe was originally published in Sept 2020 and republished August 2024 with new photos.
- Cheesecake swirl: if you’d like to add a cheesecake swirl, use the cheesecake filling from my cheesecake banana bread.
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 ๐ thank you soo much!
I have often substituted unsweetened applesauce for oil for dietary reasons. Itโs a 1:1 ratio. Iโve also used Splenda vs sugar in recipes for my diabetic friends. Would either of those substitutions work for this recipe? Iโve tried it as written and itโs delicious but just wondering about subs. Thank you.
I cant say for sure since i havenโt 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 ๐
Can we use canned pumpkin?? Canโt find purรฉe anywhere lol
yes 100% pumpkin puree from the can is what I normally use:)
I love this recipe and gave to neighbors last year. Wanting to try it with mini muffin pan; has anyone tried that, and if so, how did you adapt the baking time?
this post might be helpful for you! https://krollskorner.com/recipes/pumpkin-cream-cheese-muffins/
This is the best pumpkin bread I’ve ever made. I bring it everywhere I go and everyone raves about it. There is never anything left over!
Delicious! Moist and delicious crunchy topping
That’s so awesome, yay! thank you ๐
This is the ONLY pumpkin bread I will ever use going forward! Even friends and family that donโt like pumpkin LOVE this bread! Would this recipe work for other variations such as banana vs pumpkin?!
Hi! Thank you soo much, I am happy it’s a hit! So I haven’t tried this particular recipe out with banana and pumpkin but you might like these recipes: https://krollskorner.com/recipes/breads/pumpkin-banana-bread/ , https://krollskorner.com/recipes/breads/classic-banana-bread/ , https://krollskorner.com/recipes/pumpkin-cream-cheese-muffins/
This is the BEST pumpkin bread recipe!! I have made it several times now and it always comes out perfect and receives raving reviews.
Aww I am soo happy you like it. thank you so much for making it!
The best pumpkin bread!! I love that the recipe makes two loaves and everyone comments on how yummy it is! Comes out perfect every time!
thank you so so much ๐
This recipe is awesome!! My kids love the version with the cream cheese posted as the Starbucks dupe. I also love how the recipe includes the amounts of the ingredients in the instructions. Genius!!! Thanks for the fantastic eats!
Thank you so much for the wonderful review, I really appreciate it ๐
This was amazing….. Great recipe
so glad you enjoyed it, thank you!
The muffins look beautiful but taste is than desirable unfortunately ๐ followed the recipe exactly for double batch and just doesnโt taste very sweet- not sure where it went wrong but lacks a strong pumpkin taste like my usual pumpkin bread/muffin recipe. Possibly the vanilla pudding mix? That was the only thing I found different than some recipes.
so sorry you didn’t care for the recipe. the muffins look great though!
Iโve made this bread three times now. Itโs fabulous and easy. I adore pumpkin but my husband doesnโt but he loves this bread. He thinks itโs the pudding. I will confess I use 2.5 tsp of Sallyโs Baking Addiction Pumpkin Pie Spice.
more spice never hurts ๐ thank you SO much for making!
Wow!! Baked it for the first time and OMG itโs sooo delicious moist and deadly!!! Perfect for potluck, gift giving, and making it just for yourself!!!!
amazing!! so glad you enjoyed it, thank you!!