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.
This is a old family recipe we have used for decades. After the bread is baked and cooled, wrap in Plastic wrap. The outside of the pumpkin bread will then have a nice thin coating of gooey deliciousness! You won’t regret it.
I just made this with your changes–2 cups of sugar and 1/2cup oil, 1/2cup apple sauce. My son and I just got done having a piece and we both LOVE it. I will definitely be making more.
Hi I was wondering if I could sub out applesauce for all the oil…not just 1/2…would that work?
I’m pretty sure I have tried that before with success!
I love this recipe, Lori! I’ve made it several times and given them away as gifts. Everyone always loves it!
Great!!
I made it on my son’s birthday just for fun and we were amazed it was very good thank you
This was a great recipe. I used the less sugar and substituted applesauce for half the oil. It was very tasty. The only thing I might cut back just hair on next time is the ginger and I love ginger. I made 7 nice sized mini loafs. Yum.
There is no ginger in the recipe, how much did you add?
when baking theis in mini loves how long would you bake them for.
It’s hard to say… I usually just keep an eye on them and take them out when they feel firm to the touch in the top-middle.
Hi Lori, If I use butter in this recipe, how much do you recommend? 2 sticks?
I have never tried using butter in my Pumpkin Bread! So no idea…
I don’t use canola oil or vegetable oil, so I would have to substitute REAL BUTTER and make a couple of other adjustments to compensate. It shouldn’t take too much to make this work. Otherwise it sounds good. I usually make cakes rather than breads but I might try this.
Don’t use butter, simply use equal amount of unsweetened applesauce in place of the oil!
Hi… gonna try this delicious recipe soon. Would you be able to tell me what the digital read-out would be when the bread is done? Thank you. P.S. Gonna make pumpkin butter and your pumpkin bread recipe to give out to family and neighbors.
You mean in terms of temperature? This is not one where I measure temp. Lucky friends!