Get ready for a little Pumpkin bliss with this World’s Best Pumpkin Bread Recipe!
Everything is about to start tasting really, really good. Treat your Pumpkin cravings with tender loving care… and ultimate satisfaction when you make this Best Pumpkin Bread Recipe!!
I’d like to say I have an addiction to pumpkin every Fall, but it wouldn’t be true! My entire family has a massive addiction to pumpkin almost year round!! 😉
So, in a vote of 4-0, this moist pumpkin bread has been deemed the World’s Best Pumpkin Bread Recipe throughout my entire home! And I think… you just might agree!!
Seriously… it’s even better than Starbucks! So are you ready to get baking?? You’ll be so glad you did!
Here’s what you need to make your sweet treat…
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World’s Best Pumpkin Bread Recipe
What Your Frugal Friends Are Saying About This Recipe…
Marianela writes: “This was one of my favorite finds. My family absolutely loved it. Instant Hit!!! So moist and delicious.”
Amy writes: “Made this for Christmas! DELICIOUS!!”
Lou Anne writes: “This Pumpkin Bread recipe is AMAZING!!! Brought to the office and everyone LOVED it.”
Jen writes: “Addictive! My kids all love it.”
Linda writes: “Sent it to work with the hubby. They are begging for more. Moist and delicious.”
Lynn writes: “Made this with Gluten Free flour and it was a hit!! Will be making again, soon!!”
Patricia writes: “It is the world’s best Pumpkin Bread. I cut the recipe in half & it made three beautiful little loaves.”
World's Best Pumpkin Bread Recipe!
Ingredients
- 2 cups Libby’s 100% Pure Pumpkin {or Homemade Pumpkin Puree}
- 3 cups Granulated {White} Sugar
- 1 cup Canola or Vegetable Oil
- ⅔ cup Water
- 4 large Eggs
- 3⅓ cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1.5 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
Instructions
- Preheat oven to 350 degrees for Nonstick Loaf Pans {or 325 for Glass Loaf Pans}
- Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined.
- In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg... then whisk until well combined.
- Then gradually pour flour mixture into large bowl of pumpkin mixture, and stir well to combine completely.
- Spray bottom and interior sides of TWO 9×5 {or 1.5 quart} Loaf Pans with Nonstick Cooking Spray.
- Pour mixture evenly into loaf pans.
- Bake for 55 – 75 minutes, or until done and a toothpick inserted in center comes out clean. {baking time will vary based upon your oven, the types of loaf pans you're using, and your elevation}
- Once done, transfer loaf pans to wire racks and allow to cool inside loaf pans before removing. Slice and ENJOY!!
Notes
What You’ll Need for to Make the World’s Best Pumpkin Bread Recipe:
Mixing Bowls
Two 9×5 Nonstick Loaf Pans
or Two 1.5 or 1.6 qt Glass Loaf Pans
This Pumpkin Bread freezes great, too!
Check out these tips for Freezing this Pumpkin Bread…
A BIG thanks to Tamara for sharing this fabulous recipe!
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So have you tried this World’s Best Pumpkin Bread Recipe yet?
Share with us in the comments below!
Barb B. says
I’ve made this recipe since the 70’s. Today I cut the sugar back to 2 cups, for spices, I added 1 Tbs Pumpkin Pie Spice that I Mix myself. I forgot the 2/3 c. Water. It made 24 muffins. I bake for 25-30 minutes; With the water, I always had to make a small loaf pan too. From now on I will be making muffins with the adjusted ingredients. Sometimes I sprinkle nuts on top. My husband doesn’t eat nuts. If I make loaves, I use 3 8 x 4” pans.
Michelle Ridenour says
THE best, in my opinion, and made it with bananas today instead (used less spice) and still perfect!
Heidi says
So glad you liked the bread, Michelle… and I love how you made it with bananas, too! 🙂
Sonia Womack says
Followed the recipe. Made one loaf and 18 delicious cupcakes at the same time. 20 min for the cupcakes. Took forever to find a recipe to bake something with ingredients I had on hand. I was out of milk and saw this recipe when I was itching to bake for my daughter and friends this morning. It is so delicious!!!! Thank you. I have already pinned this recipe as a keeper. Great recipe and great taste!!!
Heidi says
I’m so glad to hear you loved it, Sonia… and thank you for the tips on the cupcakes. I bet this would taste delicious in cupcake form, too! 🙂
Maisie says
I didn’t want to open a second can of pumpkin so I added a single serve size container of applesauce and reduced the oil to 3/4 cup. Made three 8×4 loaf pans. Turned out great!
Taylor E Dudley says
I made two loafs last week and they were to die for!! Love this recipe. Have you tried making muffins? If so how long did you cook them for. I’m needing them for work I figured muffins for would work out so they don’t have continually slice it.
Heidi says
Hi Taylor… I’m so glad to hear you enjoyed the pumpkin bread! I personally haven’t made muffins using this recipe, but it should work just fine. If you do give it a try… let me know how they turn out!
Jill Fildey says
Not a great cook or baker, so I look for recipes with good ratings and comments, which is why I tried this one. Glad I did! Used milk instead of water, and just the one 15 oz can of pumpkin per other reviewers, was generous (rounded rather than level) with the spices, and cooked it a bit longer (believe the toothpick, not the clock). Turned out great! Many thanks!
Heidi says
So glad you liked it, Jill!