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.
Pumpkin & Walnut Bread
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!
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.
Pumpkin Bread Recipe With Cinnamon Glaze
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.
Pumpkin Bread (eggless & With Whole Wheat Flour)
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.
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.
Homemade Pumpkin Bread
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!
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.
Gluten Free Pumpkin Bread {dairy Free}
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.
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.
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.
Healthy Pumpkin Bread With Maple Glaze
@Jamie, hi! I mean if I didn’t have a full 2 cups I made this previously and don’t think I have enough fresh puréed pumpkin left, probably just 1 1/2 Would thing affect the texture of the cake much?
Hi Alex – You could use some cooked and pureed butternut squash in place of the pumpkin. Hope this helps! Happy baking – Jamie
Made 2 loaves on Saturday and gave one away to our daughter and her college roommates. So good - the pumpkin pie spice had just the right ratio of all the good stuff. Making 2 more loaves today (Tuesday), one for us and the other to share with coworkers. I love using the whole can of puree and not having to waste or try to save a small portion of the can.
The Best Pumpkin Bread (simple + Perfectly Moist!)
At first I was thinking...wow...that's a lot of oil, but after making 2 loves it worked fine. Tasty moist pumpkin bread, delicious. Easy to whisk without a mixer.
So happy to hear you enjoyed the bread, Susan! Thanks so much for stopping by and leaving your feedback. Happy baking! -Jamie
Love this recipe! I make it often! I sub applesauce for the oil and add chocolate chips. I make mini bread loaves and mini muffins--my kids love the muffins in their lunches!Thishomemade pumpkin breadrecipe is super moist and easy to make. It’s full of spices like nutmeg, cinnamon, and ginger and has a super moist texture from the oil, melted butter, and eggs. It’s the best pumpkin bread and simple to make!
Almond Flour Pumpkin Bread
Nothing tastes better than bread made from scratch, and thankfully, our moist pumpkin bread recipe is easy to master and make your own.
Keep reading to learn everything you need to know about how to make pumpkin bread for every occasion this fall. We’ll also cover the basic troubleshooting questions that new bakers have. Let’s start baking!
We’ll cover everything you need to know to make the best pumpkin bread recipe, answer frequently asked questions, and share our expert tips.
Easy Pumpkin Bread Recipe {better Than Starbucks}
Canned Pumpkin –Libby’s Pumpkinin a can works great for a strong pumpkin flavor. You won’t use the whole can of pumpkin, so you can save the rest or make pumpkin margaritas!
Baking Soda and Baking Powder – These ingredients help the bread rise, and if you want your recipe to turn out well, you should know the difference between the two.
Spices – We use cinnamon, ginger, and nutmeg to add extra fall flavors. You can use 3 1/2 teaspoons to replace the other spices if you have pumpkin pie spice.
The Best Pumpkin Bread (mom's Famous Recipe!)
Oil – Vegetable oil or Canola oil creates a super moist bread. Coconut oil will also work for this recipe, however, it will change the flavor and texture.
Melted Butter– Adding melted butter to the recipe creates a rich flavor and works with the oil to give the bread a super moist texture.
Beat Sugar, Pumpkin & Eggs– In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar, and eggs until combined.
Downeast Maine Pumpkin Bread Recipe
Add LiquidIngredients– Turn the mixer to low and slowly add in the liquid ingredients. Let this process take about 1 to 2 minutes, so the mixture becomes light and fluffy.
Fold in Dry Ingredients– Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
Prepare the Loaf Pan– Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.Pour the batter into the prepared loaf pan.
Easy Pumpkin Bread
Bake – Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise, it will fall in the middle once removed from the oven.
We use a 10″ x 5″ x 3″ ceramicloaf pan for all of our pieces of bread and loaves. We highly recommend The Emile Henry French Ceramic Ruffled. The ceramic heats evenly, so bread and loaves cook even and brown to perfection. You will have it forever, and it’s so worth the investment!
If you have a smaller 8x4-inchloaf pan, you can also use that, but only fill it 3/4 of the way full. You might be able to get two loaf cakes out of it using a smaller loaf pan.
Pumpkin Bread {tested To Perfection!}
If you want to get creative, you can use our easy pumpkin bread batter in a muffin tin to make pumpkin muffins. However, pumpkin loaf is a classic that will never fail you.
To prepare a loaf pan for the perfect pumpkin bread recipe, thoroughly grease it. You can use butter, oil, or shortening. Even if you line the loaf pan with parchment paper, you still need to grease the bottom and sides.
The great thing about pumpkin bread is that you can make a huge batch at once. All you need to do is multiply your ingredients and have enough loaf pans on hand.
Pumpkin Bread With Cream Cheese Glaze
It can last up to five days at room temperature; however, make sure you cover it or wrap it in plastic wrap.
Putting your pumpkin bread in the refrigerator will make it last longer, but you still shouldn’t store it for longer than a week.
The best way to use your big batch of pumpkin bread is to freeze your extra loaves. If you do it right, you will have fresh backup loaves on hand all season.
Pumpkin Bread In An 8×8 Pan
To freeze pumpkin bread, wrap each loaf individually in two layers of freezer paper or aluminum foil. The goal is to remove all air and block any from getting into the wrapping.
When ready to use your frozen pumpkin bread, unwrap the first payer of foil or freezer paper entirely and loosen the second layer, but
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