Best Ever Pumpkin Bread Recipe (VIDEO)

Published: Nov 4, 2020 · Modified: Nov 4, 2024 by Kelly · This post may contain affiliate links · 38 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!

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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!

With fresh or canned 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.

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!

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

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

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

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

More Pumpkin Recipes

Recipe

Easy Pumpkin Bread Recipe

Kelly

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!

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast

Cuisine American

Servings slices

Calories 288 kcal

Ingredients

1 ¾ cups all-purpose flour (spoon and level method) 220g
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 granulated sugar 248g
1 ½ cups pumpkin puree (canned or fresh) 341g
8 tablespoons butter, melted 113g, 1 stick
¼ cup milk 57g

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

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.

Nutrition

Calories: 288kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 62mgSodium: 375mgPotassium: 128mgFiber: 2gSugar: 27gVitamin A: 6065IUVitamin C: 2mgCalcium: 33mgIron: 2mg

Keyword pumpkin bread

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Enjoy, friends!

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