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The BEST Pumpkin Bread
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This is the best pumpkin bread ever! Tender, moist and delicious and loaded with warm spices. It’s just like your Mom used to make! It’s a classic recipe will make you two loaves to snack on all fall. Enjoy one loaf now and learn how to freeze the second loaf to enjoy later.
There’s something about the smell of pumpkin the fall. It is so comforting! I just love it when my husband “smells like fall”, don’t you? The perfect way to achieve that is to make a delicious loaf of pumpkin bread! Well, actually this recipe makes two loaves, so you can either share it with a friend, eat two loaves or freeze one of them!
This recipe was my grandma’s and I stole it out of my mom’s recipe cards. Don’t worry I copied it and left her a copy! Another one of her recipes I’m always sure to make is Zucchini Bread.
Why this recipe works:
- Only requires one bowl!
- Makes two loaves so you can enjoy one and share one or freeze the second loaf.
- Your house will smell like fall!
- Tender, moist and delicious bread with the perfect amount of spice.
Ingredients Needed
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this easy quick bread recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
- Flour – Just grab the all-purpose flour for this bread.
- Sugar – We use plain old granulate white sugar.
- Baking soda – Makes it rise!
- Salt
- Cinnamon and Nutmeg – Compliment the pumpkin for the perfect amount of fall spice.
- Pumpkin Puree – Make sure you grab the pumpkin puree in the can not the pumpkin pie filling.
- Vegetable oil – Adds moisture and lightens up the crumb.
- Eggs
Steps to Prepare
- Preheat oven – Simply preheat the oven to 350 degrees F.
- Prepare Loaf Pans – Spray your loaf pans with nonstick spray and set aside.
- Combine ingredients – Grab a mixing bowl and mix pumpkin, oil, eggs and water until completely combined. Add in dry ingredients and mix until combined.
- Pour into loaf pans – Take your batter and spoon it evenly between your loaf pans.
- Bake – Place loaf pans in preheated oven and bake 60-65 minutes. Remove from oven and cool 10 minutes before removing from pan. Allow to completely cool on wire rack.
How do you tell when it is done?
You’ll want to look for the bread to start pulling away from the pan. Another way to test if quick bread is done is to use a toothpick and insert it in the middle of the bread loaf. It should come out with just a few moist crumbs clinging to it.
You could also use an instant read thermometer to test the internal temperature, which should be 190 degrees F.
Why didn’t it rise?
If you overfill your loaf pan your it may not rise. This is because the batter reaches the top of the pan, still needs to rise and then collapses.
Another reason could be that you leavening agent (baking soda) is stale. Check your expiration date!
How long is it good for?
Cover you bread with plastic wrap or place in a plastic bag once it is cool to prevent it from drying out.
If you properly store it your bread will last 1-2 days at room temperature.
If you store it in the refrigerator it will last up to 1 week.
How to Freeze
Another option is to freeze the bread. First, wrap cooled bread tightly with aluminum foil or plastic freezer wrap and then place in a heavy duty freezer bag. You can store it in the freezer for up to 2-3 months.
More Pumpkin Recipes!
There are so many fall recipes to make with pumpkin!
- If you still have zucchini to use up from the garden I love the combo of pumpkin and zucchini in this quick Pumpkin Zucchini Bread.
- Pumpkin Cinnamon Roll Bake is a quick and easy breakfast treat perfect for weekday treats before the kids head off to school or on a lazy weekend morning!
- Don’t forget about the delicious pumpkin roll. This quick and easy post will show you How to make a Pumpkin Roll!
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Pumpkin Bread
How to bake Pumpkin Bread just like Grandma used to make! Tender, moist and delicious and loaded with warm spices. This Classic Pumpkin Bread recipe will make you two loaves to snack on all fall!
Ingredients
- 3 1/3 c. all-purpose flour
- 3 c. sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 15 oz can pumpkin
- 1 c. vegetable oil
- 4 eggs
- 2/3 c. water
Instructions
- Preheat oven to 350 degrees. Prepare two 5x9x3 inch loaf pans with non-stick spray, set aside.
- In a large mixing bowl combine pumpkin, oil, eggs and water. Mix in dry ingredients. Mix until combined. Spoon into loaf pans.
- Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and remove from pan to wire rack.
Notes
How do you tell when it is done?
You'll want to look for the bread to start pulling away from the pan. Another way to test if quick bread is done is to use a toothpick and insert it in the middle of the bread loaf. It should come out with just a few moist crumbs clinging to it.
You could also use an instant read thermometer to test the internal temperature, which should be 190 degrees F.
Why didn't it rise?
If you overfill your loaf pan your it may not rise. This is because the batter reaches the top of the pan, still needs to rise and then collapses.
Another reason could be that you leavening agent (baking soda) is stale. Check your expiration date!
How long is it good for?
Cover you bread with plastic wrap or place in a plastic bag once it is cool to prevent it from drying out.
If you properly store it your bread will last 1-2 days at room temperature.
If you store it in the refrigerator it will last up to 1 week.
How to Freeze
Another option is to freeze the bread. First, wrap cooled bread tightly with aluminum foil or plastic freezer wrap and then place in a heavy duty freezer bag. You can store it in the freezer for up to 2-3 months.
Nutrition
Calories: 393kcalCarbohydrates: 65gProtein: 4gFat: 16gSaturated Fat: 12gCholesterol: 40mgSodium: 393mgPotassium: 104mgFiber: 1gSugar: 45gVitamin A: 4470IUVitamin C: 1.2mgCalcium: 20mgIron: 1.7mg
Tried this recipe?Let us know how it was!
Can I use gluten free flour?
I haven’t tested this one with gluten free flour but it might work. If you try it let me know how it goes!
OMG the best! Makes a large batch – I got a foil 9×13 and a foil 8×8 out of it. It rises and doesn’t fall, just beautiful! I’ll make it in loaf pans for Thanksgiving but works wonderfully in a sheet pan. Don’t overbake, mine looked just under in the middle but tested done. I added 1/2 tsp each of ginger and allspice and a dash of ground clove because we like it spicy but not necessary. THIS IS A WINNER!
Awesome! I’m so glad you loved this one, thanks Kristi!
I believe this is exactly the same as a recipe I have baked for years. It is really good. I’m have made it with applesauce instead of oil. Diffrrerent but still good. Recently tried another recipe that was NOT absolutely best pumpkin bread ever. Bake on!!
Perfect! Applesauce sounds intriguing, I may have to test that out!
Can a streusel topping be added?
Yes, I think that’d be delicious!
I only have extra large eggs. Would that work?
WITH 3 CUPS OF SUGAR IN THE RECIPE, DID IT TURN OUT TOO SWEET?
I don’t believe this is too sweet but you can cut the sugar back if you think it needs it!
It’s also for 2 loaves of bread.
Yes that’s fine!
Did you use plain or self rising flour?
Regular all-purpose flour
Great recipe! Is the nutrition info based on the entire loaf?
Thank you! Unfortunately no, that is for 1 slice if you sliced the loaf into 16 slices.
I’ve been looking for a pumpkin cranberry bread, if I were to add cranberry’s to this recipe what amount would be advisable? Also, would fried berries or fresh (cooked) be better?
You can use fresh or frozen as I do in my Cream Cheese Cranberry Bread. I would recommend 2 c. of them.
Canned pumpkin isn’t going to give you the ‘best’ anything. Roast your own sugar pumpkins, and you’ll never be able to tolerate anything else.
I’m sorry this recipe isn’t for you, I try to keep my recipes easy with ingredients people have in their pantry so I chose to go with canned pumpkin. If you prefer something else, you’ll need to try a different recipe.
I tried it with fresh sweet pumpkin and it worked just terrific 😉
Awesome! I’m glad you enjoyed it!
This was a delicious moist loaf of pumpkin bread plus muffins. Even my husband thought it was good. I’ll certainly make it again and again.
Excellent! I’m so glad you enjoyed them!
Would you have any idea if you could substitute the vegetable oil with any other oil? It is super delicious but wanted to see about making it healthier.
I haven’t tried this with any other oil so I’m not sure, if you try one let me know how it goes!
I used avocado oil as I do with all recipes now that call for vegetable oil and it turned out AMAZING!! 🙂
Thanks for sharing, Christine!
I don’t have a loaf pan, but really want to make this. How do you think it’ll be in a muffin pan, and any suggestions on baking time and temp?
I think it would probably work in a muffin pan. Temperature can remain at 350 but I would cut the time down to 14-16 minutes and then check them with the toothpick test.
Otherwise, here is my recipe for Pumpkin Muffins with Chocolate Chips, you could omit the chocolate chips if you wanted.
https://www.julieseatsandtreats.com/homemade-chocolate-chip-pumpkin-muffins-recipe/
Love this recipe! Very moist and tasty and easy to make! My family loved it!👏👏👏👍
So happy you all loved it!
Can you make them in smaller loaf pans? If yes, would the time to bake change?
Yes you can and yes the time will probably be a bit shorter. I haven’t tested it so I’m not positive on how much shorter, try starting with 45 minutes and do a toothpick test.
I just made this and it was delicious but did it in the larger recommended pans. I have made a zucchini bread in 5 small (3.5 x 6) pans and used half the time (e.g. 30 min instead of the recommended 60 min). I suspect that this bread is similar if using smaller pans. But would like to know if others have made it in the small pans and how much time at 350 degrees they used.
I’m glad you enjoyed it!
Could you make this in a bundt pan instead of a loaf pan? Would I need to adjust cooking time?
I haven’t tested it in a bundt pan but I think it would work, I don’t think you would need to adjust cooking time. Let me know how it goes!
I’m curious about your recipe- I have a similar recipe that is essentially a half recipe of yours- but— it also calls for baking POWDER & baking SODA- it’s my very favorite pumpkin bread recipe- was baking powder left out by som chance? Thanks!
I don’t believe so! I make this one with just baking soda.