Best Pumpkin Bread Recipe

This pumpkin bread is the ultimate fall treat, bringing warmth and comfort with each slice. Moist, spiced, and filled with pure pumpkin flavor, it’s perfect for cozy mornings, holiday gatherings, or as a delicious homemade gift. Made with simple ingredients, this recipe is easy to follow and yields two delightful loaves—one to enjoy now and one to share!

Why You’ll Love This Recipe

• Incredibly Moist: With pumpkin puree, oil (or applesauce), and water, this bread is exceptionally moist without being dense.
• Perfectly Spiced: Cinnamon, nutmeg, cloves, and allspice give it that signature pumpkin spice flavor.
• Versatile: Add nuts, chocolate chips, or dried fruit for your own twist.
• Easy to Make: No fancy equipment needed, just mix, pour, and bake!

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
• 1/2 teaspoon baking powder
• 3 cups granulated sugar
• 4 large eggs
• 1 cup vegetable or canola oil (or 1/2 cup unsweetened applesauce for a lighter option)
• 2 cups pure, unsweetened pumpkin puree
• 2/3 cup water

Step-by-Step Directions

1. Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans, or line with parchment paper for easier removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, allspice, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and oil (or applesauce) until the mixture is smooth and light.
4. Combine and Add Pumpkin: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then, gently fold in the pumpkin puree and water until the batter is smooth and evenly mixed. Be careful not to overmix.
5. Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans.
6. Bake: Place the pans in the oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean. Depending on your oven and pan size, you may need an additional 10-15 minutes.
7. Cool and Enjoy: Let the loaves cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Kitchen Equipment Needed

• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Two 9×5-inch loaf pans
• Spatula for mixing
• Cooling rack

Serving and Storage Tips

• Serving: Slice and enjoy warm or at room temperature. Spread with butter or cream cheese for extra indulgence, or pair with a hot cup of coffee or tea.
• Storage: Wrap the cooled loaves tightly in plastic wrap or foil. Store at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Freezing: To freeze, wrap each loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight before serving.

Recipe Variations

• Chocolate Chip Pumpkin Bread: Add 1/2 to 3/4 cup chocolate chips to the batter for a sweet twist.
• Nutty Pumpkin Bread: Fold in 1/2 cup chopped walnuts or pecans for a delicious crunch.
• Maple Glaze: Drizzle a simple maple glaze (1/2 cup powdered sugar mixed with 2-3 tablespoons of maple syrup) over the top for added sweetness.

Helpful Notes

• Choose Quality Pumpkin Puree: For the best texture and flavor, use pure, unsweetened pumpkin puree rather than pumpkin pie filling.
• Avoid Overmixing: To keep the bread tender, stir the batter just until combined—overmixing can make it dense.
• Pan Size: Using 8×5-inch loaf pans will give you a higher rise and may require an extra 5-10 minutes of baking time.

Tips from Bakers

• Chef Dorie Greenspan: “For a richer taste, try swapping 1/4 cup of water with orange juice. It complements the pumpkin and spices beautifully.”
• Chef Sally McKenney: “Sprinkle a bit of coarse sugar on top of the batter before baking for a caramelized, crunchy topping.”

Frequently Asked Questions

Q1: Can I use fresh pumpkin instead of canned?
Yes! Fresh pumpkin puree works well, but make sure it’s thick and not too watery. Roast and puree the pumpkin, then strain if needed.

Q2: Can I reduce the sugar?
Yes, you can reduce the sugar by up to 1 cup if you prefer a less sweet bread. The bread will still be flavorful, just slightly less sweet.

Q3: Can I make muffins instead of loaves?
Absolutely! Divide the batter into muffin tins and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.

Q4: Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check that other ingredients are gluten-free as well.

Q5: How can I make this bread vegan?
Replace the eggs with 1 cup of applesauce or 1/2 cup mashed bananas, and use dairy-free milk if needed.

Cozy Up with a Slice of Pumpkin Bread

This moist and flavorful spiced pumpkin bread is a must-make recipe for fall and beyond. With its perfect blend of spices and tender texture, it’s the ideal treat for breakfast, dessert, or a snack. Make a loaf (or two) for your next gathering, and enjoy a slice of this classic autumn favorite!

Best Pumpkin Bread Recipe

Susan

This Pumpkin Bread is everything you love about fall baking—warm spices, a moist crumb, and a golden-brown crust that’s slightly crisp. Each slice is rich in flavor, with notes of cinnamon, nutmeg, and cloves balanced perfectly with the pumpkin. It’s soft and tender, making it the ideal pairing for your morning coffee or an afternoon tea break.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 2 Loaves

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
• 1/2 teaspoon baking powder
• 3 cups granulated sugar
• 4 large eggs
• 1 cup vegetable or canola oil or substitute with 1/2 cup unsweetened applesauce
• 2 cups pure unsweetened pumpkin puree
• 2/3 cup water

Instructions

 

• Prepare the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans (or use 8×5 pans for a higher rise).
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, allspice, baking powder, and salt.
• Combine Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and oil (or applesauce) until smooth.
• Combine and Add Pumpkin: Gradually stir the dry ingredients into the wet mixture until just combined. Add the pumpkin puree and water, stirring until the batter is smooth.
• Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans.
• Bake: Bake for 1 hour, or until a toothpick inserted into the center comes out clean. If needed, bake an additional 10-15 minutes depending on your oven and pan size.
• Cool and Enjoy: Allow the loaves to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Notes

• Flavor Boost: Add 1/2 cup chopped nuts or chocolate chips to the batter for extra texture and flavor.
• Storing: Wrap tightly in plastic wrap or foil and store at room temperature for up to 3 days, or refrigerate for up to 1 week.