This truly is the Best Pumpkin Bread Recipe. I’ve baked all varieties of pumpkin bread, and this one has been my favorite pumpkin bread recipe for over forty years.
What makes this the Best Pumpkin Bread Recipe?
This pumpkin bread turns out perfectly moist and tender every time. There are a lot of spices added in to the ingredients in this bread. Plenty of cinnamon, nutmeg, allspice and cloves round out the spicy flavor of the pumpkin bread. The recipe makes two loaves. It’s the perfect snack!
My best pumpkin bread recipe calls for 3 cups of sugar and 1 cup of oil. That’s the original recipe that I started with so many years ago. Nowadays, I reduce the sugar to 2 cups and I use 1/2 cup oil and 1/2 cup unsweetened applesauce. It still turns out so good with these modifications!
Best Pumpkin Bread Recipe for Gifting:
I’ve used this recipe for gifting for as long as I can remember. It’s the perfect hostess gift for fall parties and holiday gatherings. And when I’m feeling generous, I’ll bake a dozen pumpkin bread loaves and deliver them to neighbors “just because.”
I wrap the pumpkin bread directly in foil, and then I slip it into a gift bag and tie a cute ribbon to close it up. Homemade pumpkin bread makes the perfect gift, and everyone always appreciates the gesture of a gift that’s homemade.
Does this Best Pumpkin Bread recipe freeze well?
This pumpkin bread definitely freezes well. In fact, I always double the recipe when I make it… and then I have one loaf for my family to eat and three loaves to wrap and put in the freezer.
Just wrap the extras directly in foil and keep them in the freezer. When you’re going somewhere special, need to gift a sick friend, or surprise a neighbor with something yummy… you have pumpkin bread that you can take out of your freezer, and it’s ready to gift to someone!
Let this be your go-to favorite Pumpkin Bread Recipe to make all year long, but especially in the fall months. You’ll enjoy it for breakfast and snacks and holidays. And everyone else will be able to enjoy it with you.
If you’re looking for more pumpkin themed recipes, you might also enjoy my Pumpkin Chocolate Chip Squares or these Pumpkin Cake Pops. Pumpkin Gooey Butter Bars, Pumpkin Fudge, and Cream Cheese Filled Pumpkin Bundt Cake are also good pumpkin treats to try!
Best Pumpkin Bread Recipe
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ½ teaspoon baking powder
- 3 cups granulated white sugar
- 4 large eggs
- 1 cup vegetable or canola oil (can sub 1/2 unsweetened applesauce)
- 2 cups pure, unsweetened pumpkin puree
- ⅔ cup water
Instructions
- Preheat oven to 350℉. Grease and flour two 9×5-inch loaf pans. You can use 8×5 pans too, but they'll rise quite high while baking.
- In a medium bowl, whisk together the flour, baking soda, spices, baking powder and salt.
- In large bowl, whisk together the sugar, eggs and oil.
- Stir the dry ingredients into the wet mixture. Add the pumpkin and water and stir until combined.
- Divide the batter between the prepared pans. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. It could take an extra 15 minutes, depending on the type of pan you’re using.
Notes
- *If you reduce the sugar to 2 cups and sub 1/2 of the oil for unsweetened applesauce, here is how the nutritional information changes per slice: 274 calories, 46 carb, 4 protein, 8 fat, 1 fiber.
- *Since this recipe yields two loaves, make several batches and deliver them to your neighbors as a fall holiday treat!
- *You may also use 8 mini loaf pans- bake 45 minutes to an hour.
- *This bread freezes well. When cooled, cover with plastic wrap, then foil and freeze until ready to eat. It should keep well in the freezer for several weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic recipe! I have been trying to find a good pumpkin bread recipe and this is it! Thanks for sharing! I really enjoy your recipes!
This has been my go-to pumpkin bread recipe since 2012. It all started when my job used to pass out pumpkin bread loves for Thanksgiving. I loved it so much that I had to have it throughout the year. The first recipe I found was this one and now I’ve fallen in love with this recipe. I’ve made about 50 times and I’ll be using this recipe and coming back to this website whenever I bake it for the rest of my natural life. I love it til infinity and beyond. I will literally pass it down to the next generation ♥️💯
That makes me so happy, thank you!
I have tried many pumpkin bread recipes and I like this recipe the best of any! I was looking for a recipe that used vegetable oil instead of shortening which I don’t buy anymore and that is used in the traditional recipe in my old tried and true cookbook. I also liked the idea of substituting in the applesauce which I did, cutting the sugar down to 2 cups. I also used 2/3 cup apple cider instead of water . I added a cup of chocolate chips and toasted shelled pumpkin seeds . I started doing this years ago because many quick breads add in nuts and my son is allergic to tree nuts. We especially love the chocolate chips! Anyway, I used 8 (eight) mini-loaf pans as suggested and they baked in about 40 minutes. Next time, I think I will use just 6 mini-loaf pans because I would have liked them to fill the pans more. My husband and I decided to sample one of the mini-loaves, ended up eating the entire mini-loaf it was so delicious! Moist, spicy, not too sweet, pumpkiny-perfect!
85 year old guy made this, was super easy and came out perfect! My only question is I noticed the last five minutes smelled like it was burning, put a piece of aluminum foil on top, but wondering what to do to eliminate this, it did get dark around edges!
Great to hear!! You did the right thing- if it browns too quickly, a piece of foil does just fine!
This is the BEST pumpkin bread I have ever made! Hands down, drop the mic, this is the only pumpkin bread recipe you’ll ever need. It has an incredibly moist texture and keeps well for days without drying out. The combination of spices adds to the complexity of the taste experience. This has become a family favorite for fall and winter- even my mother and mother-in-law both say how delicious it is and that’s saying something. Thank you for sharing it.
So happy to hear that- we love it so much too!
What adjustments would I make to use fresh pumpkin?
I think using fresh pumpkin is probably fine.
Thanks for this great recipe! I have made it many times, and it is always delicious. I have a question: I purchased some cans of organic pumpkin pie mix, can I sub this for the pure pumpkin? Maybe leave out some spices and sugar? Thanks, Mary
I’ve never tried making it with pie filling– I fear it would be far too sweet! But you can certainly experiment and let us know!
By chance are soda and powder amounts switched? 2 teaspoons of baking soda seems excessive.
Nope, it’s correct. The recipe makes two loaves.
I used half white sugar and half brown. Turned out great.
I added a bag of butterscotch chips and it was fantastic!
Ohhh, good idea!