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Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!
There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season.
They come together super easily, they’re often delicious for both breakfast and dessert and they’re the perfect treat to gift to just about anyone.
From Banana Bread, Zucchini Banana Bread, Apple Pie Bread, and Butternut Squash Bread, I pretty much have any type of quick bread you could possibly want. But my absolute favorite quick bread of all the quick breads here on My Baking Addiction, this Pumpkin Bread will always be my most loved and most baked!
THE BEST PUMPKIN BREAD RECIPE
Okay, let’s chat about this pumpkin bread. There is nothing that signifies fall for me more than this recipe. I’ve been making it for years – long before my blog, and it shows up countless times in my kitchen throughout the season.
It’s sweet, spicy and incredibly moist. I know, I know, moist is not my favorite word either, but there is really no way to adequately describe this Pumpkin Bread recipe without mentioning that word.
I have fed this bread to so many people and every one of them has declared that this recipe is the best Pumpkin Bread they have ever tasted.
This particular recipe gets better with time, so whip it up a day or so in advance before you plan on eating it or giving it away.
Because let me tell you, it makes a great gift for neighbors, a hostess gift, or a gift for your boss if you’re looking to butter them up a bit.
HOW TO MAKE PUMPKIN BREAD
This quick bread recipe takes a bit of time to bake, but I bet you can pull together the batter in about the same amount of time it’ll take for the oven to preheat.
Preheat the oven to 350°F and measure out your ingredients:
- 1 (15 ounce) can pure pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 teaspoons pure vanilla extract
- 2 1/2 cups sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
Like all quick-bread recipes, we mix together the wet ingredients in one bowl, which in this case includes a whole can of pumpkin puree. We’re not skimping on the pumpkin in this bread!
In another bowl, we’ll whisk together all of the dry ingredients. From there, add the dry ingredients to the wet and mix the batter together before dividing into two loaf pans.
That’s right, this bread makes two loaves! That’s why it’s extra perfect for gifting.
Or you could keep them both for yourself. It freezes beautifully, after all. Serve it up plain, toasted, with a spread of butter, or get a little adventurous and fry it up in a pan and make Pumpkin Bread French Toast!
CAN YOU USE PUMPKIN PIE FILLING IN THIS RECIPE?
When you’re making this bread, make sure you grab a can of pure pumpkin puree.
Canned pumpkin pie filling is not the same thing; it has a bunch of added ingredients that we don’t need in our Pumpkin Bread.
While you’re at the store, grab a few extra cans because I can guarantee you’ll want to use them in Pumpkin Cheesecake, Pumpkin Bundt Cake, Pumpkin Crunch Cake, and more.
RECIPE VARIATIONS
This bread is perfect as it is, but you can totally add some extra if you want.
Add in some chocolate chips for Pumpkin Chocolate Chip Bread, or even add things like chopped pecans and dried cranberries. Simply fold them in before you add the batter to the pans.
If you love pumpkin bread, but are looking for pumpkin muffins? This recipe works beautifully for both.
Simply divide the batter into muffin tins that are either sprayed with non-stick cooking spray or lined with paper liners.
Bake them up at 350°F for about 18-20 minutes and you’ll have some seriously delicious pumpkin muffins!
STORING AND FREEZING
Store this bread well wrapped at room temperature for up to 3 days. If you want it to keep for longer, pop it into the refrigerator.
This recipe is also great for freezing. You can either freeze the loaves whole or freeze individual slices.
To freeze the whole loaves, wrap the bread well in plastic wrap and then wrap them tightly in foil.
To freeze slices, cut nice, thick slices and wrap them each in plastic wrap. Pop them in a zip-top freezer bag.
Freeze the bread for up to 3 months. When you’re ready to enjoy, take the whole loaves out of the freezer and let them thaw on the counter overnight, or grab as many slices as you like and microwave them for 30-60 seconds for a nice warm slice of Pumpkin Bread.
Pumpkin Bread
Ingredients
- 1 can pure pumpkin puree 15 ounces
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons pure vanilla extract
- 2 ½ cups sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
Instructions
- Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
- Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Video
Notes
- Makes 2 8.5×4-inch loaves
- This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.
- Adapted from allrecipes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best pumpkin bread that I have ever tasted. I made it twice for the family and it lasted only a short time.
Brian-
That’s awesome to hear! Looks like you’ll have to make more :)! Have a great day!
-Jamie
Great texture (esp considering the fact I used 1/2 white whole wheat and 1/2 AP and only 2 cups of sugar) and although I did enjoy it for my liking it needs a little more kick. I think I’ll be adding more ginger and nutmeg next time.
Melissa-
Thank you so much! I’m so happy that you enjoyed the recipe! Have a fantastic day and thank you for following MBA!
-Jamie
Read all your comments before tying this gem. Instead of regular flour though, I used Non-GMO verified, whole wheat unbleached flour. I cut the sugar by 1/2 cup because my tastes like “not too sweet” stuff. I also added chunks of drained, canned pineapple and chopped walnuts. Thanks also for the tip about 1/2 cup butter and 1/2 applesauce. This is truly a great recipe and it lends itself alterations without taking away that delicious smell and taste of pumpkin bread.
Marsha-
Thank you so much! Your addition of pineapple and walnuts sounds fantastic! I’m so happy that you enjoyed the recipe. Have a great day!
-Jamie
never again. outside inch or so cooked fine. inside completely raw, even after 60-70 min. and it totally caved in, both loaves!
Janie-
I am sorry you had an issue with the recipe. I can’t even begin to problem solve your issues because nothing like this has every happened when I’ve made it 20+ times.
-Jamie
I almost had the same experience, but when I noticed it was still raw inside (i used a wooden skewer rather than a toothpick to check) I left it in the oven longer. It ended up taking about 80 minutes to cook both loaves, and I draped foil over them for the last 20 minutes or so to keep the top from over browning, but they did turn out perfectly! Maybe try cooking longer? It could be our ovens!
I have had terrible luck baking with Trader joe’s canned pumpkin. It doesn’t bake with the same consistency as the traditional Libby’s brand.
This exact thing happened to me and I figured out my baking soda was old. I tried a new box and the bread turned out perfectly. An open box of baking soda only remains potent for about 6 months. Hope this helps.
Just put this in the oven. Starting to smell like heaven. I ate quite a bit of the dough. Delicious. I know its unhealthy, but I can’t help myself!! Haha!! :) I am thinking of making cream cheese icing….
Michele-
It’s my absolute favorite fall recipe – I hope you enjoy it! Have a great weekend and thanks so much for stopping by!
-Jamie
I just made this last night. I used 1/2c oil and 1/2c applesauce instead of 1c oil, orange juice instead of water and 1 cup sugar (instead of 2 1/2 cups) — I also added a few chocolate chips and walnuts. The result was plenty sweet and with a perfect texture (I made 24 standard muffins)!
Anita-
Sounds great! The orange juice substitution is a fantastic idea. Thank you so much for stopping in to let us know your experience with the recipe. Have a wonderful day!
-Jamie
Ok….. so this has been my go to recipe for the past two years. However I’ve made it twice this week and it hasn’t turned out well. It seems like way too much flour and when it is done it’s dryer with a lack of flavor. I’m going crazy trying to figure out why! I’ve bought all new ingredients and have made it twice with the same results! Help!!!! This is my favorite recipe and I can’t get it right this week!!!!
Cyndi-
That is so odd. I’ve already made it several times, and everything seems to be just fine. I’m sorry I am not more of a help.
-Jamie
I use buttermilk in place of liquid, add, an extra tsp cinn. 1 tsp baking powder and it came out light and flavorful.
Diane-
That’s great to hear! Thank you so much for stopping in to share! Have a fantastic day and thank you for following MBA!
-Jamie
Are you leaving out the 2/3 cup water??
Baking can be effected by the weather. I know that sounds weird, but humidity can effect your baking. Start with 2 cups of flour, then as the rest in in 1/2 cup measurements till the batter is the consistency you are use to seeing. You can also try half white and half brown sugar. Brown sugar can make the bread more dense, but it helps with moisture since it is a wetter sugar. Also using buttermilk or sour cream can make cake/bread more most. I also noticed this year my pumpkin bread was more bland. I ended up making my own pumpkin pie spice mix (bought fresh ingredients from savory Spice) instead of using bottled and found the bread had more flavor. Maybe the success are off this year? Hope this helps!
That should say maybe the spices are off this year. Sorry for all the typos. That’s what i get for writing on my phone! :D
Are you accidentally packing the flour? If so, you could be getting almost 1/4-1/2 cup more than you’re bargaining for :)
Looks heavenly! Can’t wait to try the recipe!!
Can I substitute buttermilk, sour cream, or milk for the water?
Thank you :)
Have a beautiful day
Lily-
I have not attempted the recipe using any of those substitutions, so I cannot attest to the final product. If you give it a whirl, I’d love to know the outcome!
-Jamie
you can double the pumpkin amount and skip on the water for a more pumpkin-y bread. comes out moist and perfect
I used buttermilk instead of water and it came out fabulous – so very moist.
I made this last night. I used half of the batter for a loaf and made muffins with the other half. I frosted the muffins with cream cheese icing and took them to work. My co-workers were fighting over them. So moist and delicious! I will be using this recipe again and again. No need to ever use another pumpkin bread recipe!
Robin,
I’m so happy that you loved the recipe! Thank you so much for stopping in to share. Have a fantastic day and thank you for following MBA!
Jamie