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! And you can keep it easy using Libby’s Pumpkin from the can! Or… get wild and crazy and make your own homemade pumpkin puree from your backyard garden pumpkins! The choice is yours!
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} {485 grams}
- 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!
Hasin says
Heidi,
I agree pumpkin bread has to be the world’s best bread, after all fall is officially here! Love the nutmeg in this bread. It looks so perfect and moist. With just few ingredients you make it sound so doable baking. Thank you for such a famous recipe!
Heidi says
You’re very welcome, Hasin! 🙂 This is definitely a Fall must-have, and the nutmeg really does give it that perfect Autumn spice!
Christina says
Just made this pumpkin bread over the weekend and it is delicious! Easily the best pumpkin bread recipe I’ve made. I did make a few adjustments, because my boyfriend prefers things on the less sweet side. So I used only half the sugar, and I used some brown and some white just because that’s what I had available. I also added extra spices And sprinkled a mix of cinnamon sugar on top for a sweet and slightly crunchy crust. I will be making this a lot this year. Thank you for sharing! 🙂
Heidi says
You’re very welcome, Christina! And thank you so much for sharing your delicious twists to the recipe… they all sound so yummy!
Christie says
I seriously need to try making pumpkin bread! I don’t know what I’m waiting for to be honest lol! This looks so incredible and easy to make too! Thanks for sharing such an awesome well-received recipe with us!
Heidi says
You’re very welcome… and you will love it, Christie – it’s definitely a Fall must-have! 🙂
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!
Ashwini says
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..
Heidi says
You’re very welcome… so glad you loved it! 🙂
Barbara says
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
Michelle says
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).
Ursula says
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,
Karla says
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
Barb says
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.
Sharon says
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!
Tracy says
This is what I came to verify as well!
Heidi says
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!
Sharon says
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!
Heidi says
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!
kelly says
I think people are wondering why one would use a can this has 15oz in it and then open a second can to only use one additional ounce. Is it 480 grams hat is needed?
Heidi says
Hi Kelly ~ an ounce in can refer to weight or fluid ounces. With pumpkin, it refers to weight, so a 15 ounce can of pumpkin will have around 1 3/4 cups of pumpkin. This recipe requires 2 cups of pumpkin, so that’s why you’ll open a second can… or just use 2 cups from a larger can or 2 cups of homemade pumpkin puree. Or in grams, you’ll need 485 grams. Hope that helps!
Aliceanne Davidson says
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!
Heidi says
Aww ~ thank you, Aliceanne… so glad you loved the pumpkin bread! 🙂
Joni says
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.
Heidi says
Pecan pieces would be a delicious addition, Joni! 🙂
maggie says
This Tasted so good!! i definitely recommend it! taste really good with butter!
Heidi says
So glad you enjoyed the Pumpkin Bread, Maggie! 😉
Allison says
If you only cook one loaf at a time (I only have one pan), how long do you cook for?
Shelley says
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
Morgan says
If you half the recipe and make one loaf, how long do you bake it?
YVONNE WALKER says
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.
Heidi says
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! 🙂
Caitln says
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.
Barbara says
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 .
Linda Coulthard says
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.
Vanessa says
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…
Heidi says
Aww ~ you’re very welcome, Vanessa! So glad to hear the students loved making it… what a fun idea!
Miri says
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.
Heidi says
Aww ~ so glad to hear you liked it, Miri… and it sounds like your Mom found the perfect way to eat a slice! 😉
Liz says
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!
Christina says
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!
Heidi says
Thanks so much for the sweet comment, Christina! Isn’t it SO yummy? My boys inhale it! 😉
Berit says
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!
Heidi says
Aww ~ you’re very welcome, Berit! Thanks so much for the sweet comment… I’m so glad every loved it!! 🙂
Lindsay says
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!
Angela says
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.
Tesa says
It can be mixed in a KitchenAid mixer by adding the flour mixture in gradually. A little at a time and it shouldn’t go everywhere.
Allie says
How long did you bake the mini loaves? I want to try this 🙂
Rochelle says
What temperature? And for how long to bake? Both loads at one time or separately?
Rochelle says
Never mind!! I over looked it!
Ashley says
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!
Heidi says
Aww ~ thanks for the sweet comment, Ashley! So glad to hear everyone loved it!! 🙂
Kayla says
I only had one can pumpkin so I used it then subsituted 1/4 cup applesauce! Perfection!! ( had to use up that last can)
Ismelda Maldonado says
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.
Saskeia says
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.
Heidi says
So glad you loved it, Saskeia! 🙂
sherri says
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.
Angie says
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
Leslie says
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!
Heidi says
Haha… so glad you and your family loved it, Leslie! 🙂 Your creative ideas sound delicious, too!
Cathy says
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. 🙂
rebecca says
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.
Michele says
Yummmm!!! It’s in the oven now, so excited to try it!!! 😉
Griselda says
Can I make it gluten free without compromising the taste?
Heidi says
Hi Griselda ~ I haven’t tried making a Gluten Free version, but if you do… let me know how it turns out!
Sarah says
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!!!
Tawnya says
Have you ever tried substitution applesauce for half the oil?
Heidi says
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!
Laura says
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
Heidi says
Hi Laura ~ I just use All-Purpose Flour. Hope that helps!
Laura says
Thanks Heidi! I used the same and put it into muffin cups instead of a loaf. So delicious!!! Thanks for the recipe!!!
Heidi says
Ooh ~ I love that idea of muffins, Laura! 🙂
JoAnn says
Confused about the amount of pumpkin. Recipe says 2 cups which is about 1 can. Picture shows 2 cans.
Heidi says
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!
Lois Vivian Burnett says
Am interested in all kinds of baking and cooking.
Laura says
this looks amazing! Can this be made with gluten free flour? Many family and friends are now gluten free. Thanks!
Heidi says
Hi Laura ~ I haven’t tried it yet with gluten free flour. If you do… let me know how it turns out!
Sharon says
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.
Lynn says
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!
Cindy says
What can I use instead of an egg. Food allergies to eggs
Jeannie says
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.
Heidi says
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!! 🙂
Sandy Brunk says
I enjoy your recipes. They’re for me to mix.
Since I’m physically challenged with my OA.
Tammie Masters says
☆☆☆☆☆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
Heidi says
Aww ~ you’re very welcome, Tammie! I’m so glad to hear you loved it, and are taking advantage of the freezing trick! 😉
Kata says
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.
Heidi says
Aww ~ thank you, Kata… I’m so glad you love it! 😉
Kayla says
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!
Heidi says
Hi Kayla ~ yes… it freezes great!
Here are some tips on freezing this Pumpkin Bread… ENJOY! 🙂
https://thefrugalgirls.com/2014/11/freezer-friendly-pumpkin-bread-recipe.html
linda philley says
how long can they stay in the freezer
Brittney says
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 😃
christine colosky says
we love it… pumpkin bread… i can get 3 loafs out of the recipe……
Heidi says
Yay ~ so glad you love it!!
Lauren says
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!
Heidi says
Aww ~ thank you for the sweet comment, Lauren! I’m so glad you loved the recipe!! 😉
Lexie says
Has anyone used actual pumpkin instead of canned??
Kim says
I always use fresh pumpkin horse bread and pies! Delish!
Kim says
For bread and pies I meant!
Colleen says
Canned pumpkin IS actual pumpkin…as long as you’re not getting pumpkin pie mix by mistake. Look at the ingredient list on a can of pumpkin. It has one ingredient: pumpkin.
What did you think was in canned pumpkin?
Leah says
How does using a glass loaf pan change the baking time? Any ideas?
abra basulto says
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.
Debbie Ruffalo says
I was wondering if you knew how many mini loaves this recipe would make and how Long they should bake for.. Thanks
Debora says
6 mini loaves
dinadane says
If im baking mini loaves how long do i bake for?
Susan says
Yes, I was also wondering how long to bake mini loaves. would love to give as gifts this weekend
Joni says
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!
Are says
3 cups of sugar?? Is that because it makes 2 loaves?? Seems like a lot of sugar!
Heidi says
Yes… it’s a large recipe because it makes 2 loaves. Hope that helps! 😉
maria rodriguez says
can I sub the regular sugar with splenda
Heidi says
Hi Maria ~ I havent’ tried substituting the Sugar for Splenda, but if you do… let me know how it turns out!
Mary says
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!!!
Heidi says
Haha… that’s good to know, Mary! Thanks for sharing the tip… so glad you loved it! 🙂
Connie Schwartz says
Hey; you don’t have to be pregnant to do that! LOL!
Sharon says
Lol!! My husband swore I was lying about having “pregnancy brain”!!!
Ariel says
Sounds like a good option for people who have an aversion to eggs or for anyone who is vegan!
Thanks for the tip 🙂
Lynda says
I have a pumpkin bread recipe that I have used for almost 50 years. My family and friends love it and it has NO eggs….So I know your pumpkin bread turned out really good. LOL
kaci says
Mine is in the oven now! I love pumpkin, so I’m hoping they turn out as good as I’m anticipating!
Linda says
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?
Sam says
So with this recipe you end up with 2 loaves? Can you cut the recipe in half and make just one loaf?
Heidi says
Hi Sam ~ yes… you can cut the recipe in half if you’d like to just make one loaf. 😉
chelsea says
I used this recipe and used a bunt pan instead of 2 with success. Cooked for a longer time, about 1 h 10 m.
Heidi says
Delicious, Chelsea… thanks for sharing the tip!
renee says
What size cans of pumpkin?
Heidi says
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! 😉
Aless says
Just confirming: this recipe calls for 2 CUPS (16oz) or pumpkin?….not 2 cans?
Thanks for clarification 🙂
Heidi says
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!
Karla says
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!