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World’s Best Pumpkin Bread Recipe! {Easy}

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Get ready for a little Pumpkin bliss with this World’s Best Pumpkin Bread Recipe!

World's Best Pumpkin Bread Recipe - TheFrugalGirls.com

Everything is about to start tasting really, really good.  Treat your Pumpkin cravings with tender loving care… and ultimate satisfaction!!

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 pumpkin bread has been deemed the World’s Best Pumpkin Bread Recipe throughout my entire home!  And I think… you just might agree!!

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World’s Best Pumpkin Bread Recipe

World's Best Pumpkin Bread Recipe

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World's Best Pumpkin Bread Recipe!

Get ready for a little Pumpkin bliss with this World's Best Pumpkin Bread Recipe!
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 2 loaves
Author: The Frugal Girls

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. Stir well, then gradually pour into large bowl of pumpkin mixture. 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 at 350 degrees for 50 – 65 minutes, or until done and a toothpick inserted in center comes out clean.
  • Transfer to wire racks and allow to cool inside loaf pans before removing. Slice and ENJOY!!

Notes

 

What You’ll Need for This 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…

Freezer Friendly Pumpkin Bread Recipe from TheFrugalGirls.com

A BIG thanks to Tamara for sharing this fabulous recipe!

Craving more delicious Pumpkin Recipes??  I’ve got even more yummy ideas I know you’ll love.

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Experiencing a pumpkin craving?  These yummy Pumpkin Crescent Rolls are only 3 easy ingredients!

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You’ll also love these delicious bread recipes!  What a fun way to celebrate Fall and harvest season!

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So have you tried this World’s Best Pumpkin Bread Recipe yet?

Share with us in the comments below!

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World's Best Pumpkin Bread Recipe - from TheFrugalGirls.com

World's Best Pumpkin Bread Recipe from TheFrugalGirls.com
World's Best Pumpkin Bread Recipe - at TheFrugalGirls.com


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Comments

  1. Hi,
    I tried this today. And I must say I’m so happy with this wonderful recipe. Thanks for publishing it..it’s like the awesomst most pumpkin bread ever..! I’m so glad I tried..

    Reply

  2. I’m 76 and bake 3 or 4 times a week. I’ve made many many loaves of pumpkin bread. This is my go to recipe, it’s absolutely the most moist and delicious pumpkin bread recipe you can find. My third loaf of the day is in oven. Many have asked for the recipe. I give them The Frugal Girls blog so that they can enjoy not only the pumpkin bread recipe and many other wonderful recipes.
    Barbara

    Reply

  3. Hi! I found this recipe on pinterest and LOVE it!!! I made a second batch after the first was EXACTLY what I was looking for in a pumpkin bread recipe! I want to rate this for Pinterest but not sure how to do that? Either way it’s a 5-Star recipe that’s for sure!!
    I only changed the spices…did the lazy thing and used 2 tsp Pumpkin Pie Spice instead of the 1 tsp each cinnamon/nutmeg and thought that was perfect for me.
    Thanks so much for this recipe…however this ever-struggling WW also hates you for this heavenly recipe because I calculated it to be 12 SP for 1/20 of a recipe ( I got 10 medium slices from each loaf…at 8 slices /loaf it was 16 SP :/ yikes…worth it but SO hard to stop at one piece!!!) Just thought I’d throw my WW comments out there for anyone who happens to be like me ( needing to lose weight but loves ‘the real deal’ baking, especially for seasonal goods like this).

    Reply

  4. I’m a diabetic so I usually bake using almond flour instead of regular flour. Does anyone know if the almond flour is a good mix for pumpkin bread & should the measurement be the same as regular flour? I use truiva instead of white sugar.
    Thanks any suggestion,

    Reply

  5. I made this luscious recipe and only used one 15 oz. can and it worked fine. I have made it using 2 cups and also with the 1 3/4 cups, could not tell any difference. Still great! I

    Reply

  6. I’m so happy to find this wonderful recipe to pin. I’ve made it since the 70’s. I get 3 loaves 8 x 5 x 3” or 30 muffins that I add a topping on. They’re all crinkly and shiny. So pretty to take somewhere. I add extra seasonings that are in pumpkin pie. The smaller loaves and muffins take less time to bake.

    I’m curious how long you’ve been making this. Thanks so much for posting this.

    Reply

  7. Hi. Can you please confirm the amount of pumpkin? The reason why I ask is because the picture shows 2 cans, however, the recipe indicates 2 cups. Thanks so much!

    Reply

  8. Hi. Can you please confirm the amount of pumpkin? The reason why I ask is because the picture shows 2 cans, however, the recipe indicates 2 cups. Thanks so much!

    Reply

    • You’ll use 2 cups, as stated in the recipe. Two cans were shown in the picture, because 1 can is a little less than 2 cups. Hope that helps!

      Reply

  9. I made this yesterday, exactly as the recipe is written and I want you to know it definitely is the best. Rave reviews!!! Thank you for sharing!

    Reply

  10. Great bread. I halved the recipe but used 1-1/2 tsp. Of pumpkin pie spice instead of nutmeg and Cinnamon. I think it’s about the same ingredients. Next time I may throw in some pecan pieces.

    Reply

    • not sure if you ever got your answer…but the same amount of time for 1 pan….start checking with a cake tester or toothpick at 45 minutes

      Reply

  14. Heidi,
    After scouring through many pumpkin bread receipes, I have only one word to describe your receipe… PHENOMENAL! My husband and I absolutely love it! I will be making and freezing pumpkin loaves in the future. Thank you so much for sharing your receipe.

    Reply

    • Thanks so much for the sweet comment, Yvonne! I’m so glad to hear you love it! My hubby loves it, too… and it freezes great, so making extra to stock that freezer is always a good idea! 🙂

      Reply

  15. Hi there! This sounds delicious! I love reading all the comments about how yummy it is. I have a silicone baking mold (Fall shapes) Do you think I could bake it into the little shapes? Hope that makes sense.

    Reply

  16. I have fresh pumpkin from the carved pumpkin that my son did for his kids. I roasted it and puréed it , can I use this ? Of course that would probably mean I would have to add other ingredients so to get the pumpkin spice flavor .

    Reply

    • yes, I have been using jack o’lantern pumpkin for baking and soups for years. Not using your halloween pumpkin is a real waste of good food.

      Reply

  17. Thank you so much for posting. I make this in class with my preschool students and they LOVE LOVE LOVE it! It’s not only super yummy but easy to make as well! I look forward to making this every year with my new batch of kids…. Also we use fresh pumpkin instead of can since my students donate so many pumpkins to our class…

    Reply

  18. I was trying out some fall recipes and I came across this one so I tried it out. It’s great! So moist and yummy. My mom says it tastes just like pumpkin pie and proceeded to eat her slice with cool whip on top!

    Very nice recipe I’ll definitely be taking this one to make again.

    Reply

    • Aww ~ so glad to hear you liked it, Miri… and it sounds like your Mom found the perfect way to eat a slice! 😉

      Reply

  19. This is so yummy! Mine ended up with a slightly crisp exterior and was so moist on the inside. What a marvelous combination! I substituted coconut oil for the veggie oil, whole milk for the water, and added a little vanilla extract. Thanks for the recipe!

    Reply

  20. This really is the world’s best pumpkin bread…super moist and yummy….My kids love it we ate almost a whole loaf the first day, my youngest I think had 4 pieces!

    Reply

  21. I made this pumpkin bread yesterday and my 5yo said with the first bite “This is the best pumpkin bread in the hole wide world!!!”
    We all agreed! Thanks for this wonderful recipe!

    Reply

    • Aww ~ you’re very welcome, Berit! Thanks so much for the sweet comment… I’m so glad every loved it!! 🙂

      Reply

  22. This really is the BEST pumpkin bread I’ve ever made! It bakes up nice and full and is not dense and heavy like so many other recipes I’ve tried. The flavor is awesome! The first time I made it I didn’t have any nutmeg, so I just doubled the cinnamon and added some vanilla and it was amazing! When I make it now I add additional cinnamon and about half of the nutmeg called for and it was just right. I find that a small can of pumpkin is just right- I don’t like opening a second can because I don’t really have anything to do with it and I don’t like to waste it. I end up cooking it about 15 more minutes than the recipe calls for in order for it to get done in the middle, but every oven is different. I would check it after 45 and see what your oven is doing with it. Overall, the clam it is the BEST is not an overstatement– highly recommend! delish!

    Reply

  23. This is a wonderful recipe. I made 30 mini loaves for my churches thanksgiving, and I’m making them again today for family Christmas baskets. Just wanted to say, this does not fit in my kitchenaid, well it does fit but you can’t mix it, or it goes everywhere. But this recipe can easily be mixed by hand, so no worries, just wanted to put that in case anyone else is like me and just assumes everything can go in the kitchenaid.

    Also, I bought those cute little ceramic holiday bread pans, they are a little smaller than regular mini loaf pans, and they don’t say what size they are. But 1 batch of this pumpkin bread fills 9 of them.

    Reply

  25. I made this for a company Christmas party and it basically vanished 🙂 this is probably the best pumpkin bread I’ve ever had, thanks so much for the recipe!

    Reply

  26. I only had one can pumpkin so I used it then subsituted 1/4 cup applesauce! Perfection!! ( had to use up that last can)

    Reply

  27. Well, I gave this recipe a try and it was quite delicious. Super moist. Especially when it sits for a day or two. Big clap from my husband, son, neighbors and me. So, my gift to you is my banana nut recipe that compliments the pumpkin bread. So easy. Mix one yellow cake mix with one pkg of vanilla pudding mix. In a different pan mix smashed three ripen bananas, four eggs, 1/3 cup of oil. I mix the liquids all together and then add the dry cake and pudding mix to it. You will add about 1/2 cup of warm water so that the batter is not to thick. Add one cup of nuts. Heat the oven to 350 degrees. Spray Pam on pans. Pour the batter to what ever pans you have. This is light and moist and delicious. Good eats. Happy Thanksgiving.

    Reply

  28. Love this recipe!!!!!!!!!!! I make a lot of banana bread in my house and we needed a change. We are not a fan of pumpkin and though we would give it a shot anyways. we just ate it and I will be making some again next week. I made 1 loaf and it too 1 hour and 8 muffins that took 25 mins. I thought the oil would be a problem but it all worked out great. Thank you for sharing.

    Reply

  29. I have to say that this really is the best pumpkin bread… I’ve made it 3 times since finding it. Lol
    The only problem with it is that the entire top center of the bread is still raw even after baking for 1 hour. After 1 hour I still have some gooey stuff at the top, which I cut out. Also, baking longer at this temp makes the bread darker and a little less moist. Any suggestions on how to correct this? Can I bake it at a lower temp for longer?
    PS: I added a teaspoon of vanilla, 1/4 teaspoon of allspice and 1 teaspoon of ginger and it was really good…tasted more pumpkin pie-ish.

    Reply

    • Try baking at 400 for first 20 min then lower to 350 for 55 min. This is how i bake my banana nut bread its perfection everytime. Dont open yoir oven while in baking process it hurts the baking time and baking process hope this helps

      Reply

  30. Holy Toledo!! So amazing. First try for me, and both loaves are gone! Making a second batch today. I took creAtive license, I added extra cinnamon, and some cloves and chopped pecans. Thank you for this recipe…..my family thinks I rock!

    Reply

  31. Tried it in the bundt pan and it didn’t work for me. 🙁 the sides were burnt and the middle didn’t bake.a I have made a single loaf I’m a bread pan and it was delicious. Next time, I will stick with what I know works. 🙂

    Reply

  32. I just took out my first batch. Tore a little off and it was great. I think though I will use less sugar next time.

    I should’ve read the directions closer. I started out with my regular mixing bowl but had decided to double the recipe. Holy Cow. That was a lot of batter? Had to get my dutch oven out and transfer everything over.

    Beware if you’re going to double it. You’ll need a bigger bow.

    Also, I had to bake mine longer before the toothpick came out totally clean. All oven are different.

    Great recipe. This will become a “go-to” for gift giving as well.

    Reply

  35. I made this the other day and I feel like I may have done something wrond. Not really a baker so need help. It is absolutely delicious but I think it is a little under done??? It is a little to moist, spongy amd the loaf weighs about 3 lbs..lol. my family gobbled it up as is. should I have cooked it longer? Thank you!!!

    Reply

    • Hi Tawnya ~ I haven’t tried yet in this recipe, but I think it should work. If you try… let me know how it turns out!

      Reply

  37. Hi,

    Thanks for the recipe.. I can’t wait to try it. I was just wondering if you could tell me which type of flour works best. I am no baker so I wasn’t sure. 🙂

    Thanks

    Reply

    • Hi JoAnn ~ you’ll use 2 cups of Pumpkin. You’ll get about 1 3/4 cup out of a can, so you’ll need 1/4 cup more from a second can. Or just use a large can and measure out 2 cups. 🙂 ENJOY!

      Reply

  41. I saw you said this recipe makes 6 mini loaves. How many medium (3.75″ W x 2.5″ D x 8″ L) loaves will it make? Also, how long should I bake the mini and medium loaves? I live in Colorado Springs, and sometimes the altitude and weather can be an issue.

    Reply

  42. I just tried this recipe but added chocolate chips & it was delicious!!! Thanks for posting! I modified it a little and posted a video on YouTube. Gave you guys credit so other people can come check your other recipes!

    Reply

  44. i have been making this exact recipe for almost 30 years. It truly is the best pumpkin bread recipe. I got the recipe when my daughter was in preschool. They sent the recipe home during Halloween. The only difference is my recipe says to bake at 375 for 55/60 minutes. I made two loaves on Sunday…they were gone by Tuesday! I will be baking more tomorrow. So happy to see the same recipe. The best of the best! Now I can pin it and have it handy.

    Reply

    • Isn’t it SO delicious?? It gets gobbled up quickly here, too… no hope for leftovers with my hubby and 2 teen boys! Happy Fall baking!! 🙂

      Reply

  46. ☆☆☆☆☆Made this a week ago; is the best pumpkin bread I’ve ever made, super moist.
    It’s just my husband and I, so I used your tip on freezing it; that’s just the best idea and works great! We don’t have to worry about it getting old.
    Thank you

    Reply

    • Aww ~ you’re very welcome, Tammie! I’m so glad to hear you loved it, and are taking advantage of the freezing trick! 😉

      Reply

  47. Oh. My. Gosh. I never have liked Pumpkin ANYTHING. Ever. Well, I decided that I was late to the game on pumpkin love so I figured this would be a good place to start. I tested this recipe to see if it could possibly be any good. And this is amazing. I cannot recommend this recipe more. My children like it before school in the morning warmed up with butter, I made it and cut it into cubes and made a Trifle with it ( pumpkin bread and spice cake, layered with cream cheese whipped cream and sauteed apples). I’ve made it with a cream cheese danish layer, with cinnamon crumbles on top etc…this is a solid, well crafted and versatile recipe. Well done.

    Reply

  48. Just wondering if anyone has frozen this bread with any success? I’m prepping meals and treats for a tough semester of grad school and have heard RAVE reviews of this bread so I thought I’d try it out!

    Reply

  49. tip: I live in Oklahoma and mad this on an extremely rainy, muggy day. 1 loaf took 10 extra minutes and 2nd loaf took 18 extra minutes. Looks delicious and still feels moist 😃

    Reply

  51. This really is the World’s Best pumpkin bread!! Amazing! You wouldn’t think it would be so hard to find that perfect pumpkin bread recipe, but it is- I’ve baked countless batches using different recipes and the result is usually either dry, bland, or too-sweet. This is PERFECT. Super moist, just the right amount of sweetness, amazing pumpkin flavor. And it is even better warm and topped with a little Biscoff cookie butter;) Thanks for the new go-to recipe! Love your site!

    Reply

  54. This is awesome. I made 1 addition though . I added chocolate chips in the mix and sprinkled a few more on top before putting it in the oven.

    Reply

  55. I was wondering if you knew how many mini loaves this recipe would make and how Long they should bake for.. Thanks

    Reply

  56. I used a whole 12oz can of pumpkin. I didn’t use the nutmeg, I didn’t have any. I added 2 tablespoons of cinnamon and 2 tablespoons of allspice. I also put oven on 300 and baked for a little longer.

    HOLY COW! It was PHENOMENAL!

    Reply

  59. I made this awesome recipe a few days ago and my pregnant baby brain made me forget to add the eggs!!! It was amazing without them!!!

    Reply

  61. Had the most scrumptious pumpkin muffins from Sam’s Club recently. Couldn’t believe they weren’t homemade. They tasted like Libby’s pumpkin pie! Does anyone have the recipe?

    Reply

    • Hi Renee ~ for the recipe you’ll end up needing 2 cups of Pumpkin, so you can either use 1 large 29 oz. can or 2 smaller 15 oz. cans… either way you’ll have a little extra leftover. Hope that helps! 😉

      Reply

        • Hi Aless ~ you’ll use 2 cups of Pumpkin. You’ll get about 1 3/4 cup out of a can, so you’ll need 1/4 cup more from a second can. Or just use a large can and measure out 2 cups. 🙂 ENJOY!

          Reply

          • I made this luscious recipe and only used one 15 oz. can and it worked fine. I have made it using 2 cups and also with the 1 3/4 cups, could not tell any difference. Still great!

            Reply

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