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    Home » Recipes » Breads, quickbreads, rolls, and flatbreads

    Best Ever Pumpkin Bread Recipe (VIDEO)

    November 4, 2020 by Kelly 36 Comments

    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 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! this recipe!

    Jump to Section

    • The BEST Pumpkin Bread Recipe
    • How to make Pumpkin Bread with fresh pumpkin
    • How to make easy Pumpkin Bread with canned pumpkin
    • Ingredients in this Pumpkin Bread recipe
    • How to make homemade Pumpkin Bread from scratch
    • How to freeze Pumpkin Bread
    • How to store Pumpkin Bread
    • More Pumpkin Recipes
    • Easy Pumpkin Bread 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!

    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!

    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!

    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!

    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

    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!

    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.
    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!
    • 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.
    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!

    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.

    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!

    How to store Pumpkin Bread

    Pumpkin Bread can be stored at room temperature for 4-5 days.

    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!

    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
    Print
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    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!

    Easy Pumpkin Bread Recipe


    ★★★★★

    5 from 22 reviews

    • Author: Kelly
    • Total Time: 1 hour 10 minutes
    • Yield: 10 slices 1x
    Print Recipe
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    Description

    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!


    Ingredients

    Scale
    • 1 ¾ cups (220g) all-purpose flour (spoon and level method)
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 2 teaspoons cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ 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

    1. Preheat oven to 350°F with the rack in the lower third. Spray a 9 by 5-inch loaf pan with nonstick baking spray.
    2. In a medium mixing bowl, whisk together the dry ingredients (flour, salt, baking soda, spices).
    3. In a large mixing bowl, whisk together the rest of the ingredients (eggs, sugar, pumpkin, melted butter, milk).
    4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
    5. Pour the batter into the prepared loaf pan.
    6. 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.
    7. 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

    You can substitute 1 teaspoon of pumpkin pie spice for the ginger, nutmeg, and allspice.

    My 9 by 5-inch loaf pan is technically 8 ½ by 4 ½ inches. You can use either size. The loaf will be a little taller in the 8 ½ by 4 ½ inch pan and take a little longer to bake.

    You can substitute ½ cup oil for the melted butter.

    Store at room temperature for 4-5 days.

    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Category: bread, Breakfast, Dessert, Snack
    • Cuisine: American

    Nutrition

    • Calories: 289

    Keywords: pumpkin bread

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    Comments

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    1. angiesrecipes

      November 04, 2020 at 10:29 pm

      You have some great pumpkin recipes, Kelly. This bread is not only easy to make, also very yummy with that gorgeous tender crumb.

      Reply
      • Kelly

        November 08, 2020 at 11:33 am

        Thanks so much, Angie!

        Reply
    2. Cookie Monster

      November 05, 2020 at 9:05 am

      Excellent presentation, wow taste

      ★★★★★

      Reply
      • Kelly

        November 08, 2020 at 11:08 am

        Thanks Cookie Monster!

        Reply
    3. Marissa

      November 06, 2020 at 11:55 am

      The texture of your pumpkin bread is perfection, Kelly! An absolute must try recipe.

      ★★★★★

      Reply
      • Kelly

        November 08, 2020 at 11:15 am

        Thanks so much, Marissa!

        Reply
    4. Laura

      November 06, 2020 at 2:27 pm

      The texture of this bread looks absolutely perfect, Kelly! Love a recipe that doesn't need an electric mixer, too!

      ★★★★★

      Reply
      • Kelly

        November 08, 2020 at 11:15 am

        It's so easy to whip up! Thanks so much, Laura!

        Reply
    5. mimi rippee

      November 07, 2020 at 3:24 pm

      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!

      Reply
      • Kelly

        November 08, 2020 at 11:14 am

        Thanks so much, Mimi!

        Reply
    6. Ron

      November 08, 2020 at 3:47 am

      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...

      ★★★★★

      Reply
      • Kelly

        November 08, 2020 at 11:14 am

        I love the taste and texture when using the butternut squash, Ron. I substitute it into most of my 'pumpkin' baking. Thanks so much!

        Reply
    7. David Scott Allen

      November 08, 2020 at 4:16 pm

      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!

      Reply
      • Kelly

        November 16, 2020 at 10:05 pm

        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!

        Reply
    8. Thao @ In Good Flavor

      November 08, 2020 at 9:50 pm

      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.

      Reply
      • Kelly

        December 31, 2020 at 8:54 pm

        Thanks so much, Thao!

        Reply
    9. Valentina

      November 08, 2020 at 10:32 pm

      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

      ★★★★★

      Reply
      • Kelly

        December 31, 2020 at 8:52 pm

        Thanks so much, Valentina!

        Reply
    10. David @ Spiced

      November 09, 2020 at 7:38 am

      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!

      ★★★★★

      Reply
      • Kelly

        December 31, 2020 at 8:52 pm

        Thanks so much, David!

        Reply
    11. Rahul @samosastreet

      November 09, 2020 at 3:16 pm

      Beautiful pictures Kelly. The bread looks perfect and moist and the recipe looks simple.

      ★★★★★

      Reply
      • Kelly

        December 31, 2020 at 8:51 pm

        Thanks so much, Rahul!

        Reply
    12. Katherine | Love In My Oven

      November 09, 2020 at 10:52 pm

      This loaf looks sooo soft. I adore a soft pumpkin bread like this! I love the harder edges and soft interior - irresistible!!

      ★★★★★

      Reply
      • Kelly

        December 31, 2020 at 8:51 pm

        Thanks so much, Katherine!

        Reply
    13. Raymund

      November 10, 2020 at 5:02 pm

      I love this bread, looks so moist and delicious

      ★★★★★

      Reply
      • Kelly

        December 31, 2020 at 8:51 pm

        Thanks so much, Raymund!

        Reply
    14. John / Kitchen Riffs

      November 11, 2020 at 11:13 am

      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!

      Reply
      • Kelly

        December 31, 2020 at 8:50 pm

        Thanks so much, John!

        Reply
    15. Liz

      November 17, 2020 at 7:37 am

      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!!

      ★★★★★

      Reply
      • Kelly

        December 31, 2020 at 8:49 pm

        Thanks so much, Liz!

        Reply
    16. Raymund

      November 24, 2020 at 2:14 pm

      This looks so delicious! Love that it looks so moist. Yum

      ★★★★★

      Reply
      • Kelly

        December 31, 2020 at 8:47 pm

        Thanks so much, Raymund!

        Reply
    17. Sally A Bonrud

      October 13, 2021 at 4:48 pm

      Brought this to work & everybody enjoyed! Couple coworkers asked for recipe.

      ★★★★★

      Reply
      • Kelly

        October 13, 2021 at 5:19 pm

        So happy to hear that, Sally! Thanks so much!

        Reply
    18. Sandy

      November 08, 2022 at 8:14 pm

      I just made the pumpkin bread. My house smells so good. Can’t wait to try it. I didn’t have all spice so I added 1/4 tsp. of crushed cloves. First time making a pumpkin bread. Thanks for sharing the recipe, it’s a keeper. I will be making it for Thanksgiving. I will be trying some of you other recipes.
      Sandy

      ★★★★★

      Reply
      • Kelly

        November 10, 2022 at 9:38 am

        Thanks so much, Sandy!

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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