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The Best Pumpkin Bread Recipe is super moist, perfectly spiced, has just the right amount of pumpkin, and is easy to make. No mixer is needed for this super delicious bread that is sure to be your fall favorite!

Fresh Homemade Loaf of Pumpkin Bread on a platter

There is no greater joy than baking in the fall! Baking this easy homemade pumpkin loaf just fills your home with smells of pumpkin, cinnamon, spice, and everything that is nice.

This perfectly moist bread is super easy to make! You don’t need any special equipment or a mixer and big muscles are not required either. It comes together in a cinch and the hardest part is waiting for it to finish baking!

The Best Pumpkin Bread Recipe sliced on a silver platter with fall decor

Key Ingredient Notes

  • The most important part of putting together the dry ingredients is measuring the flour. Spoon the flour into the dry measuring cup. This ensures your pumpkin bread batter is the right portion of flour to wet ingredients and does not turn out dry.
  • Pumpkin Puree – Make sure not to pick up pumpkin pie filling and buy a good quality pumpkin puree.
  • Spices – To make this easy I use pumpkin pie spice to build the flavor profile and add just a touch more cinnamon to compliment it!
  • A mixture of White and Brown Sugar – I really do like the combination of both sugars. The light brown sugar adds even more moisture and the molasses gives something special to the bread.
  • Milk vs water – Although you can use water in place of the milk, the milk adds a decadence I don’t think you will want to skip.

How to Make Pumpkin Bread

  1. Combine dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
  2. Combine wet ingredients. Whisk together pumpkin, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract.
  3. Add wet to dry. Add the pumpkin mixture to the dry ingredients. Stir wet ingredients into dry ingredients, mixing just until moistened and combined.
  4. Bake. Pour half of the batter into a loaf pan and bake for 50 to 65 minutes. Check the center with a toothpick at 50 minutes. Should come out mostly clean with a few crumbs, when done.
A slice of the Best Pumpkin Bread Recipe with a schmear of softened honey butter

Storage

Wrap the pumpkin bread tightly with plastic wrap and store it in an airtight container or ziplock bag or double wrap in foil.

  • Store at room temperature for 3 to 4 days.
  • Place in the refrigerator for up to 7 days.

Freezing

Absolutely. Pumpkin bread actually freezes really well.

  • Wrap it in plastic wrap, then with foil, and place in a freezer bag for up to 3 months.
  • You can freeze the whole loaf or freeze it in slices. Wrap individual slices or maybe group them in 2 or 3 slices to thaw at a time. You can then store them all in the same freezer bag. Just date and label the bag. (I love these freezer labels!)
  • Thaw the loaf or slices in the refrigerator, if possible, for best results.
  • You can also place a frozen slice in the microwave for about 20 seconds to warm the bread.
A close-up of a piece of banana bread with butter spread over the slice.

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A close up of the Best Pumpkin Bread Recipe in both slices and as a loaf with softened butter in the background
Recipe
4.50 from 2 votes

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The Best Pumpkin Bread Recipe

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf
Author: Nikki Lee
The Best Pumpkin Bread Recipe is super moist, perfectly spiced, has just the right amount of pumpkin and easy to make. No mixer needed for this super delicious bread that is sure to be your fall favorite!
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Equipment

Ingredients 

  • 1 ⅔ cups flour, spooned into measuring cup
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup canned pumpkin
  • ¾ cup sugar
  • ½ light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable or canola oil
  • ½ cup milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F degrees. Lightly spray a loaf pan with baking spray or butter and flour pan.
  • Combine dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice
  • Combine wet ingredients. In another large bowl whisk together pumpkin, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract.
  • Add wet ingredients to dry ingredients. Slowly add the pumpkin mixture to the flour ingredients and stir together with a spatula until combined.
  • Bake: Pour batter into loaf pan and bake for 50 to 65 minutes, depending on your oven. Check the center with a toothpick at 50 minutes. The wooden pick should come out clean mostly clean with a few crumbs when done.
  • Cool: Let cool in pan for about 10 minutes and then turn out to a wire rack to cool completely.

Notes

Storage: Wrap the pumpkin bread tightly with plastic wrap and store it in an airtight container or ziplock bag or double wrap in foil.
  • Store at room temperature for 3 to 4 days.
  • Place in the refrigerator for up to 7 days.
Freezer: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place it in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Information

Serving: 11 serving Calories: 150kcal (8%) Carbohydrates: 29g (10%) Protein: 4g (8%) Fat: 2g (3%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 2g Cholesterol: 32mg (11%) Sodium: 311mg (14%) Fiber: 1g (4%) Sugar: 14g (16%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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3 Comments

  1. Pumpkin bread is one of my favorite fall indulgences! This recipe was spot on, great spices and flavors, balanced and so moist!