The BEST Pumpkin Bread I’ve ever had! It’s ultra-moist with a perfectly soft and tender crumb. A touch of warm spices lets the pumpkin flavor really shine through. A favorite fall recipe!
The BEST Pumpkin Bread Recipe
The soft, tender crumb and the incredible flavor make this my favorite recipe for the BEST Pumpkin Bread. Moist and tender with wonderful fall flavors. Perfect for breakfast or an anytime snack.
It’s super easy to make with no mixer required. And it smells wonderful while it’s baking!
How to make Pumpkin Bread with fresh pumpkin
In my post Pumpkin Puree vs Canned Pumpkin, I tested three types of fresh pumpkin puree and canned pumpkin to see which made the best pumpkin pie. The winner of the challenge turned out to be butternut squash. I also loved the kabocha squash. Pumpkin is, after all, a variety of squash.
In taste testing fresh pumpkin puree and canned pumpkin side by side, homemade pumpkin (or squash) puree has a better taste, texture, color, and aroma than pumpkin puree from a can.
Libby’s canned pumpkin is actually a proprietary variation of the Dickinson pumpkin, a variety of squash similar to butternut squash in appearance, taste, and texture.
If you’d like to make the Pumpkin Bread with fresh puree, check out my post on How to Make Pumpkin Puree with step by step photos. It’s super easy!
How to make easy Pumpkin Bread with canned pumpkin
This recipe can also be made with canned pumpkin. Canned pumpkin can’t be beat for ease and convenience. Use the cans of 100% pure pumpkin.
Ingredients in this Pumpkin Bread recipe
Pumpkin – you can use fresh puree or canned pumpkin. I’ve used pureed butternut squash here.
Butter – I love the flavor and texture of butter in quick loaves. Butter gives the loaf a soft, tender crumb with a wonderful flavor that’s never oily. If you prefer, you can substitute the same amount of oil.
Sugar – I’ve used all white sugar to let the flavor of the pumpkin shine through. You can substitute some of the white sugar for an equal amount of brown sugar if you’d like a more caramely flavor.
Pumpkin Pie Spices – for a touch of warm spice, a combination of cinnamon, ginger, nutmeg, and allspice.
Milk – lightens the loaf so that it’s not dense and heavy.
Eggs, all-purpose flour, salt, baking soda
How to make homemade Pumpkin Bread from scratch
- In a medium mixing bowl, whisk together the dry ingredients (flour, salt, baking soda, spices).
- In a large mixing bowl, whisk together the rest of the ingredients (eggs, sugar, pumpkin, melted butter, milk).
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour the batter into a 9 by 5-inch loaf pan that has been sprayed with nonstick baking spray. (The pan I’ve used here is actually 8 ½ by 4 ½ inches.)
- Bake in a 350° F oven until a toothpick inserted into the center comes out clean with only a few moist crumbs on it, about 60 minutes.
- Remove the bread from the oven and cool for 10 minutes. Remove the loaf from the pan and cool on a cooling rack.
How to freeze Pumpkin Bread
To freeze the whole loaf: Wrap in a double layer of plastic wrap or aluminum foil, then place in a plastic freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
To freeze individual slices: Wrap individual slices in plastic wrap then place in a plastic freezer bag and freeze for up to 3 months. To serve slices, unwrap and warm in a microwave for about 30 seconds or until gently warmed.
How to store Pumpkin Bread
Pumpkin Bread can be stored at room temperature for 4-5 days.
More Pumpkin Recipes
- Homemade Pumpkin Puree
- Pumpkin Puree vs Canned Pumpkin
- Pumpkin Pie
- Pumpkin Streusel Muffins
- Pumpkin Crunch Cake
- Pumpkin Pie Spice
- Pumpkin Butter
- Pumpkin Spice White Hot Chocolate
- Chipotle Roasted Pumpkin Chowder
- Pumpkin Cinnamon Rolls
- Pumpkin Cheesecake with Pecan Praline Sauce
- Pecan Crumble Pumpkin Cobbler
Easy Pumpkin Bread Recipe
Equipment
- 9 by 5-inch or 8 1/2 by 4 1/2 inch loaf pan
Ingredients
- 1 ¾ cups (220g) all-purpose flour (spoon and level method)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 large eggs at room temperature
- 1 ¼ cups (248g) granulated sugar
- 1 ½ cups (341g) pumpkin puree (canned or fresh)
- 8 tablespoons 1 stick, (113g) butter, melted
- ¼ cup (57g) milk
Instructions
- Preheat oven to 350°F with the rack in the lower third. Spray a 9 by 5-inch loaf pan with nonstick baking spray.
- In a medium mixing bowl, whisk together the dry ingredients (flour, salt, baking soda, spices).
- In a large mixing bowl, whisk together the rest of the ingredients (eggs, sugar, pumpkin, melted butter, milk).
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake until a toothpick inserted into the center comes out clean with only a few moist crumbs on it, about 60 minutes. A thermometer inserted into the middle should reach 200°F. Cover loosely with a piece of aluminum foil if it begins to brown too quickly.
- Remove the bread from the oven and cool for 10 minutes. Remove the loaf from the pan and cool to room temperature on a cooling rack.
Notes
Nutrition
Enjoy, friends!
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You have some great pumpkin recipes, Kelly. This bread is not only easy to make, also very yummy with that gorgeous tender crumb.
Thanks so much, Angie!
Excellent presentation, wow taste
Thanks Cookie Monster!
The texture of your pumpkin bread is perfection, Kelly! An absolute must try recipe.
Thanks so much, Marissa!
The texture of this bread looks absolutely perfect, Kelly! Love a recipe that doesn’t need an electric mixer, too!
It’s so easy to whip up! Thanks so much, Laura!
This bread is beautiful. Seriously beautiful. It’s obviously moist, which I prefer. Years ago I discovered organic pumpkin puree in an aseptic carton, and it’s nice and thick. No more watery pumpkin!
Thanks so much, Mimi!
Kelly, I wish I’d of read your post earlier as I made Kabocha pumpkin bread this past friday and found it to be a bit dry. I’ve used Kabocha for pies since moving here as we don’t often find canned pumpkin. We always have butternut squash around for soups and pasta, but didn’t think of using it in a pumpkin bread. I’ll be baking this one soon…
I love the taste and texture when using the butternut squash, Ron. I substitute it into most of my ‘pumpkin’ baking. Thanks so much!
Kelly – I have not had pumpkin bread (homemade) since my mother died over 30 years ago. You have got me wanting some now – and I have a fresh pumpkin, a butternut squash, AND canned pumpkin on hand… I feel a science experiment coming on.I will report back!
Oh my goodness, David, that’s quite a while! I love making my grandmother’s recipes because it reminds me (and the rest of the family) of her.
I’m definitely interested in the outcome of that experiment! My pumpkin bread has a particularly soft and tender crumb. I was wondering if it’s because of the butternut squash. Since I did my canned vs fresh puree experiment, in which I actually tasted the pumpkin straight from the can, butternut squash has been my go-to for pumpkin puree.
Thanks so much, David!
The pumpkin bread is beautiful, Kelly! The texture looks incredibly moist and tender. I have always used canned pumpkin, but I’m thinking I need to start making my own puree.
Thanks so much, Thao!
Wow, Kelly, the texture of this pumpkin bread couldn’t be more perfect. And with that spread of butter — yes please. ALL of your pumpkin recipes are calling to me! 🙂 ~Valentina
Thanks so much, Valentina!
This really does look like the best pumpkin bread ever, Kelly! One of my friends back in grad school used to make pumpkin bread ever year, and this reminds me of that. Now I’m craving a slice of this one like you wouldn’t believe!
Thanks so much, David!
Beautiful pictures Kelly. The bread looks perfect and moist and the recipe looks simple.
Thanks so much, Rahul!
This loaf looks sooo soft. I adore a soft pumpkin bread like this! I love the harder edges and soft interior – irresistible!!
Thanks so much, Katherine!
I love this bread, looks so moist and delicious
Thanks so much, Raymund!
This is great looking bread! I usually use canned pumpkin because it’s so convenient and “almost” as good as fresh. Enjoyed your discussion on this. And really like the recipe. Thanks!
Thanks so much, John!
What a gorgeous loaf! My kiddos adore pumpkin bread, but I’ve yet to make my own puree! You’ve inspired me with your marvelous recipe and post!!
Thanks so much, Liz!
This looks so delicious! Love that it looks so moist. Yum
Thanks so much, Raymund!