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    Home » What We're Eating » The Best Pumpkin Bread Recipe

    The Best Pumpkin Bread Recipe

    Published: Aug 27, 2020 by Blair Lonergan

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    Long collage image of the Best Pumpkin Bread Recipe
    Slices of moist pumpkin bread on a blue and white serving plate
    Front shot of two pieces of easy pumpkin bread on a blue and white plate
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    Close up shot of the best pumpkin bread recipe on a plate with a text title at the top
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    The Best Pumpkin Bread recipe yields a moist, warmly spiced loaf that's easy to stir together with just one bowl in about 10 minutes! Enjoy a slice for breakfast, snack, or as a side dish with supper. This is a year-round family favorite!

    Close up front shot of a sliced loaf of moist pumpkin bread

    Moist Pumpkin Bread Recipe

    Once the temperature drops and you wake up to a crisp autumn morning, you’ll be craving a slice of this warmly-spiced, moist pumpkin bread with your hot cup of coffee. It’s a simple and delicious treat that your entire family will devour! Best of all, with only 10 minutes of prep, you can skip a trip to the Starbucks drive-thru and enjoy a bakery-style loaf at home.

    The key to a nicely-balanced, moist loaf of pumpkin bread with a light, tender crumb is just the right amount of pumpkin puree paired with just the right amount of oil. Too much oil, butter or pumpkin and the bread turns out dense, heavy and wet. Too little oil, butter or pumpkin and the bread turns out dry, crumbly and flavorless. It's a delicate balance!

    I've made many, many loaves of the classic fall treat over the years, and I can confidently say that this is the best pumpkin bread recipe you'll ever taste! It's perfectly moist -- but not wet or heavy -- and has just the right amount of warm spices. Even my pickiest little eaters go crazy for this sweet treat!

    How to Make Pumpkin Bread

    Pumpkin bread is a classic American fall treat! Served for breakfast, brunch, snack or dessert, pumpkin puree and warm spices (such as cinnamon, nutmeg, ginger and cloves) are the stars of this quick bread. It can be made with either fresh pumpkin puree or with canned pumpkin (as shown here) for a stronger pumpkin taste.

    Best of all, since it's a "quick bread," there's no yeast necessary, no rising or proofing time, no kneading, and no mixer to haul out onto the countertop. The entire loaf comes together in about 10 minutes with just one bowl to wash at the end, making this a very easy pumpkin bread recipe. That's my kind of baking!

    Ingredients for Easy Pumpkin Bread

    • Sugar
    • Oil
    • Eggs
    • Pumpkin puree
    • Vanilla extract
    • Baking soda
    • All-purpose flour
    • Milk
    • Salt
    • Cinnamon, nutmeg, allspice, cloves and ginger
    Can of Libby's pumpkin

    Step 1: Stir together Sugar, Oil and Eggs

    In a large bowl, stir together the sugar, oil and eggs.

    Process shot of making pumpkin bread recipe

    Step 2: Add Pumpkin

    Add the pumpkin and vanilla extract, and stir to combine.

    Wet ingredients for pumpkin bread in a large metal mixing bowl

    Step 3: Stir in Dry Ingredients

    Sprinkle the baking soda and salt over the wet ingredients, then stir until well-blended. Next, add the flour, cinnamon, nutmeg, allspice, cloves and ginger. Finally, fold in the milk.

    Pumpkin bread batter in a large bowl

    Step 4: Transfer Batter to Loaf Pan

    Transfer the batter to a greased 8 x 4-inch loaf pan.

    Pumpkin bread batter in a loaf pan before baking

    Step 5: Bake

    Bake the bread in a 350 degree F oven for about 1 hour.

    Horizontal side shot of the best pumpkin bread recipe on a wooden cutting board

    How to Eat Pumpkin Bread

    Serve the pumpkin bread warm, at room temperature, or even straight from the refrigerator! It’s a great option for breakfast or snack, and it tastes delicious when paired with a mug of hot coffee or tea. We even add a few slices of pumpkin bread to the dinner bread basket some evenings (that makes the kids very happy)!

    The bread is delicious on its own, but it also tastes great when topped with butter, cream cheese, almond butter, peanut butter or chocolate hazelnut spread (such as Nutella)!

    Front shot of a slice of the best pumpkin bread recipe cut in half on a blue and white plate

    What to serve with Pumpkin Bread

    If you're serving the pumpkin bread for breakfast or brunch, try pairing it with any of these other dishes:

    • Sausage Hash Brown Casserole
    • Overnight French Toast Casserole
    • Fresh fruit salad
    • Sally’s Easy Overnight Breakfast Casserole
    • Ham, Cheddar and Broccoli Quiche or Quiche Lorraine
    • Biscuits and Gravy Casserole
    • Crock Pot Breakfast Casserole
    • Crustless Quiche with Spinach

    At dinnertime, the bread goes well with any of these entrées:

    • Fried Chicken
    • Shrimp and Grits
    • Crock Pot Chicken and Gravy
    • Slow Cooker Cowboy Pork and Beans
    • Cornflake Chicken
    • Crock Pot Ribs
    • Pulled BBQ Chicken in the Crock Pot
    • Crab Cakes
    • Shrimp Creole
    • Beef Barbecue
    • Chili con Carne or “Good Luck” Southern Chili
    • Smothered Pork Chops
    • Southern Fried Catfish
    • Fried Chicken Tenders
    • Dutch Oven Pot Roast
    • Sour Cream Chicken
    • Apple Cider Pulled Pork

    How to Store

    Always wrap your loaf in plastic wrap or foil to prevent it from drying out. The pumpkin bread will stay fresh at room temperature on the counter for 1-2 days, and it will keep in the refrigerator for up to 1 week.

    Can you freeze Pumpkin Bread?

    Allow the bread to cool completely, and then wrap tightly in plastic wrap and place in a Ziploc freezer bag or wrap again with foil. The pumpkin bread will keep in the freezer for up to 3 months.

    Thaw the bread on the countertop or warm individual slices in the microwave for a few seconds. It will taste just as fresh as the day you baked it!

    Optional Additions to this Pumpkin Bread Recipe

    • Nuts: stir in 1 cup of chopped pecans or walnuts
    • Raisins: add 1 cup of raisins to the batter
    • Cranberries: add 1 cup of sweetened, dried cranberries (such as Craisins), or try fresh cranberries for a tart pop of flavor.
    • Chocolate chips: 1 cup of chocolate chips added to the batter takes this simple loaf of moist pumpkin bread over the top!

    Turn this Batter into Muffins

    Use this batter to make pumpkin muffins! Prepare the recipe as instructed, divide the batter evenly among 12 muffin cups that have been lined with paper or greased, and bake the muffins in a 375 degree F oven for 20-22 minutes (or until a toothpick inserted in the center comes out clean).

    Tips for Making the Best Pumpkin Bread Recipe

    • I prefer a can of Libby’s 100% pure pumpkin, but you can substitute with 1 cup of fresh homemade pumpkin puree.
    • Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling. The pure pumpkin puree is unsweetened and doesn't include any spices or other seasonings.
    • I recommend using either canola oil or vegetable oil. You want a neutral oil that will not flavor the bread, so don't use olive oil.
    • Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in a dry, dense loaf.
    • The total baking time will vary depending on the type of loaf pan that you use. A dark metal, nonstick pan cooks the bread faster, so it will likely be done within 45-55 minutes. By contrast, a lighter metal pan, a glass pan, or a ceramic pan can easily require up to 70 minutes of baking in a 350 degree F oven. You can tell that your loaf is cooked through when you insert a toothpick or long stick deep into the center of the loaf and it comes out clean.
    Close up shot of a loaf of sliced easy pumpkin bread with blue and white striped towel in the background

    More pumpkin recipes that you might enjoy:

    • Easy Pumpkin Cake
    • 2-Ingredient Pumpkin Cake Mix Muffins
    • Shortcut Pumpkin Coffee Cake {made with 1 can pumpkin and cake mix}
    • 2-Ingredient Pumpkin Gingerbread {made with 1 can pumpkin and cake mix}
    • Pumpkin Spice Energy Balls
    Close up front shot of a sliced loaf of moist pumpkin bread
    Print Pin

    The Best Pumpkin Bread Recipe

    The Best Pumpkin Bread recipe yields a moist, warmly spiced loaf that's easy to stir together with just one bowl in about 10 minutes!
    Course bread, Breakfast, Brunch, Side Dish
    Cuisine American
    Keyword easy pumpkin bread, moist pumpkin bread, pumpkin bread
    Prep Time 10 minutes
    Cook Time 1 hour
    Cooling Time 1 hour
    Total Time 2 hours 10 minutes
    Servings 1 loaf (about 10-12 slices)
    Calories 262kcal
    Author Blair Lonergan

    Ingredients

    • 1 ½ cups sugar
    • ½ cup oil (either canola or vegetable)
    • 2 eggs
    • 1 cup canned pumpkin
    • ½ teaspoon vanilla extract
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 1 ¾ cups all-purpose flour
    • ¾ teaspoon cinnamon (or increase to 1 teaspoon for a "spicier" loaf)
    • ½ teaspoon nutmeg
    • ¼ teaspoon cloves (or increase to ½ teaspoon for a "spicier" loaf)
    • ¼ teaspoon allspice
    • ¼ teaspoon ginger
    • 2 tablespoons milk

    Instructions

    • Preheat oven to 350 degrees F.
    • In a large bowl, stir together sugar, oil and eggs. Add pumpkin and vanilla; stir to combine. Sprinkle baking soda and salt over top; stir until well blended.
    • Stir in flour, cinnamon, nutmeg, allspice, cloves and ginger; be careful not to over-mix. Fold in milk.
    • Transfer batter to a greased 8 x 4-inch loaf pan. Bake for 45-55 minutes for dark or nonstick pans or up to 60-70 minutes for glass, ceramic or light pans. The bread is done when a toothpick inserted in the center comes out clean.
    • Remove from the pan and cool on a wire rack before slicing and serving.

    Notes

    • I prefer a can of Libby’s 100% pure pumpkin, but you can substitute with 1 cup of fresh homemade pumpkin puree.
    • Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling. The pure pumpkin puree is unsweetened and doesn't include any spices or other seasonings.
    • I recommend using either canola oil or vegetable oil. You want a neutral oil that will not flavor the bread, so don't use olive oil.
    • Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in a dry, dense loaf.

    Nutrition

    Serving: 1slice | Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 250mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Nads

      September 19, 2020 at 1:22 am

      Did this recipe change? It looks different from when I previously viewed it.

      Reply
      • Blair

        September 19, 2020 at 5:16 am

        Hi, Nads! Yes. 🙂 I updated the recipe because we love this version even better. If you'd like the old recipe, I can still email it to you. Just let me know!

        Reply
        • Nads

          September 21, 2020 at 10:27 pm

          Haha I thought I was going crazy because I made the original recipe earlier in the day. Then went to send the recipe to a friend and it was different. I'd love the old recipe, if you could email it to me, I would greatly appreciate it. I will definitely try this new version too!

          Reply
          • Blair

            September 22, 2020 at 5:08 am

            Great -- I just sent it to you via email. 🙂

            Reply
    2. Linda Goodman

      November 16, 2020 at 7:24 am

      Loved this recipe. Could you possibly send the original, so I can compare? Pumpkin bread is a favorite in our home, so it would be great to do a taste test. Thanks

      Reply
      • Blair

        November 16, 2020 at 10:18 am

        Glad you liked it, Linda! I think it's the best, which is why I replaced the old one with this version. 🙂 That said, I'm happy to email you the other as well. Keep an eye out for that. I'm sending it now...

        Reply
        • Patricia

          November 23, 2020 at 3:29 pm

          Hello. I just want to make sure that just one cup of pumpkin is used. A can of Libby’s contains 15 oz. Thanks so much!

          Reply
          • Blair

            November 23, 2020 at 4:13 pm

            Hi, Patricia! That's correct -- you just need 1 cup of pumpkin (not the entire can). Hope you enjoy!

            Reply
    3. Gail

      October 10, 2021 at 10:26 am

      I’m searching for a recipe for pumpkin bread I made last year I see where you revised yours Can you tell me if TGE original had a note at the bottom about your husband taking it to work? I thought I saved this recipe & now I can’t locate it I have been trying different recipes but none compare I’m 70 years old & been baking forever Never found a pumpkin bread recipe as good as the 1 I’m searching for

      Thank you

      I’m trying this 1 today

      I would like the original recipe too

      Reply
      • Blair Lonergan

        October 10, 2021 at 11:45 am

        Hi, Gail! The old recipe follows (but I don't think it's as good as this one) 🙂

        I did not ever include a note about my husband taking it to work, though, so I'm thinking that maybe you used a recipe from a different site? Hope you enjoy the updated version, though!

        1 (15 ounce) can pumpkin puree (or about 1 ¾ cups fresh pumpkin puree)
        ¼ cup butter, melted
        1 cup granulated sugar
        2 eggs, beaten
        1 teaspoon vanilla extract
        1 teaspoon baking soda
        ½ teaspoon salt
        ¾ cup all-purpose flour
        ¾ cup whole wheat flour (or substitute with an additional ¾ cup of all-purpose flour)
        1 teaspoon ground cinnamon
        1 teaspoon ground nutmeg
        ½ teaspoon ground cloves
        ¼ teaspoon ground ginger

        Preheat oven to 350 degrees F. Spray an 8.5-inch by 4.5-inch loaf pan with cooking spray and set aside.

        Place pumpkin and melted butter in a large bowl. Use a wooden spoon to mix together.

        Add sugar, eggs and vanilla to pumpkin mixture. Stir until well blended.

        Sprinkle baking soda and salt over mixture and stir until well blended.

        Add whole wheat flour, all-purpose flour, cinnamon, nutmeg, cloves and ginger, stirring just until combined. Be careful not to over-mix.

        Pour batter into prepared loaf pan. Bake for 45-55 minutes, or until brown and toothpick inserted in center comes out clean. My loaves usually take exactly 50 minutes to cook through.

        Cool on a wire rack. Remove from pan and slice to serve.

        Reply
    4. Geri

      May 10, 2022 at 2:19 pm

      I have searched for a recipe using instant grits in place of flour and pumpkin puree along with raisins. I made the recipe about 35 years ago and then lost it. It was very low calorie and tasty. Any ideas? The flour is substituted with grits.

      Reply
      • Blair Lonergan

        May 10, 2022 at 5:02 pm

        Hi, Geri! I'm sorry, but I haven't tried baking with grits in bread, so I'm no help in that regard. Sounds intriguing, though!

        Reply

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