This recipe for pumpkin bread is made with warm spices and sweet pumpkins. It makes the best pumpkin bread that is always super moist.
Pumpkin bread is a great recipe to have on hand and it’s the perfect quick bread recipe to give to your friends for the holidays.
Pumpkin Bread brings back so many memories and it’s absolutely my favorite quick bread to make! A good friend of the family always brought us a loaf of pumpkin bread at the start of fall. This pumpkin bread is super moist and delicious. It’s just like the one I remember growing up.
This bread is perfectly sweet and the spices are just right! I like to use pumpkin pie spice because it just makes it easier, but you can use your own blend of spices too. The usual pumpkin pie spices are cinnamon, allspice, ginger and a hint of nutmeg.
Another ingredient that I think should be in every pumpkin bread is REAL pumpkin. Some of the store bought mixes do not have pumpkin. Why is it even called pumpkin bread? The best pumpkin breads always have real pumpkin in them. Pumpkin puree gives the bread an amazing taste and texture that can’t be beat.
This pumpkin bread is the perfect recipe to make in the fall.
I love that when it bakes it fills the air with the scent of warm spices and sweet pumpkins. It’s my go-to recipe when I want a delicious fall treat!
Tips for making the perfect pumpkin bread.
- Use canned pumpkin puree or homemade pumpkin puree. I like using the canned pumpkin because it’s easier. If you make the pumpkin puree make sure to make it thick or add less water to your batter. Also, be sure to only use pie pumpkins or the squash that’s used for pumpkin pies. The large pumpkins we associate with pumpkins will not taste great in this recipe. For canned pumpkin I like Libby’s. Make sure it’s the puree only and not the can that has sugar and other pie ingredients.
- Suggestions for Pumpkin Pie Spice. I’ve only used McCormick and it tends to be mild in flavor so I end up using a bit more than I call for in the recipe. Add more or less for your own taste. I know not everyone has access to pumpkin pie spice and so you’ll want to make a homemade version using
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 ground ginger
*It’s important to note that depending on how old your spices are determines how well spiced the final recipe is. Very fresh spices may be stronger and less fresh will be weaker. Take a little taste test of the finished batter (disclaimer: you do run risk of food poisoning doing this) and see how you like the spices. If you like the taste then you are finished. If not, then go ahead and add 1/2 to 1 tsp. more.
- FAQ on Pumpkin Spice extract. I have never tried the extract and so I am not sure how this would work with this pumpkin bread. If you want to try it go ahead, but I find that the extract is lacking in flavor for baked goods. It might make a nice compliment to the other spices, though.
Pumpkin bread add ins and serving suggestions.
- Add ins for pumpkin bread: There are many add ins you can add to pumpkin bread! Try nuts like walnuts and pecans. Chocolate chips or white chocolate chips would also be delicious. I think that pumpkin seeds (without the shell) sprinkled on top of the bread would taste great. Also, a tsp. or so of orange zest would go a long way to change up the flavor a little too.
- Save a loaf for later or make a half batch. Recipe makes 2 8×4 loaves. Make this pumpkin bread all at once (if you have 2 loaf pans) or make a half batch if you just need one loaf. The reason I wrote the recipe for 2 loaves is so the full can of pumpkin puree could be used. I like to make both loaves at once and freeze the other one for later. I also like making these in mini loaf pans and share them with friends. These mini loafs are always popular at bake sells too! Alternatively, make these into muffins or mini muffins with liners in the muffin pan or greasing a muffin pan.
BEST Pumpkin Bread · Super Moist & Delicious
Ingredients
- 3 cups sugar
- 1 can solid-pack pumpkin 15 ounces
- 1 cup Canola Oil or Vegetable Oil
- 4 eggs
- 2/3 cup cold water
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 3-4 tsp. Pumpkin Spice seasoning or substitute 1/2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 ginger
- 1 tsp. ground Cinnamon
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 325°. In a medium bowl mix sugar, pumpkin, oil, eggs and water. Combine remaining ingredients; gradually add flour mixture to pumpkin mixture 1 cup at a time until it is mixed well. Do not stir too much.
- Pour into two greased 8x4-in. loaf pans. The batter should fill the pan a little bit over 1/2 full. Bake 75-80 minutes or until a toothpick inserted in center comes out clean. Cool pumpkin bread 10 minutes before removing from pans onto a wire rack. Makes 2 loaves. Bread is best when it completely cools and is wrapped in foil or plastic wrap.
Pinky
This is by far one of the best pumpkin breads I have ever made and/or tasted! Really moist.
Kim
I can’t do gluten. Has anyone tried this recipe with gf all purpose flour? Thanks!
Jodie
Could this be baked in a bundt pan? If so, for how long? I don’t have loaf pans and they cost more than the actual recipe ingredients to get some:(
Rachel
If the bundt pan is the same capacity as the loaf pan then it will work the same. This recipe makes two regular sized loafs so keep that in mind.
Marie S. Rotolo
Delicious!! Very moist. I added a cup of raisins and a cup of walnuts.
Gailewebb
I only baked my loaves for 50 min. I got 3 loaves instead of 2.
nina
very tasty pumpkin bread. this bread is moist and easy to make with spices i have handy.we gave a loaf away and kept one tastes great with cream cheese too! thanks we will be baking it again.
Kayla
Delicious!! This recipe is simple and makes a very moist and flavorful treat. I can’t wait to make it again!
Rachel Rockwell
Thanks for leaving a review! Glad you enjoyed it!
T. Andrade
Great recipe. I use it with 5 very ripe bananas instead of pumpkin. Best banana bread ever!
Rachel Rockwell
sounds yummy that way! 🙂 I’ll have to try that.
Cynthia
I have tried them all and this recipe is the closest to Starbucks pumpkin loaf flavor. Delicious and so easy!
Terry
My store sells two sizes of Libby’s pumpkin purée. Is your recipe for the large can? Can’t wait to make.
Linda
This is the best pumpkin bread and so easy! I used walnuts and cranberries in mine!
Rachel Rockwell
Yum! So glad you liked it!
Julien Teo
Hi Rachel
1. Can I reduce the number of eggs to 1 or 2 instead as 4 eggs ?
2. Can I also reduce the sugar ? 3 cups of sugar is too much for my husband.
2. If I bake it in 5 mini loaves how long do I bake and what is temperature to use ?
3. If I bake it using muffin pans, how long and at what temperature?
4. Can I use bread flour for his recipe ?
Rachel
Hi Julien,
I’ve only experimented with the recipe as it is. If you bake in a muffin pan or mini loaves they will bake at a much quicker rate, but I am not sure on the exact timing. Comment back here if you get around to experimenting with your substitutions so everyone can read your comment. thanks!
Eliza H
Delicious recipe! I halved the recipe so I made 1 loaf and it took 80 min. in oven. I also added semi-sweet chocolate chips. Thank you for sharing this delicious recipe! God bless you!
December
I’m confused. Do you bake both loaves at the same time for 80 min? Or just 1 at a time?
Rachel
Both loaves can be baked at one time as long as you have 2 loaf pans.