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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings loaves

Calories 244kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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