Code Cracked: You’re about to make the world’s Best Pumpkin Bread Recipe! Baking up a loaf of this easy quick bread is sure to gain you household celebrity status! It’s perfectly soft, moist, and infused with a touch of cozy Fall spices with every bite!
Best Pumpkin Bread Recipe
Something extraordinary is about to come out of your oven.
Can you smell it?
Linda writes: “Sent it to work with the hubby. They are begging for more. Moist and delicious.”
You’re about to taste the world’s best Pumpkin Bread. And you’ll be forever changed with just one slice of this super moist quick bread.
Just one slice? Who are we kidding? It’s almost impossible to have just one slice!!
That’s like telling a kid they can only have one bite of ice cream. We all know that’s not gonna happen!
So this week give your pumpkin cravings a fun kick in the pants!
Besides… isn’t it about time you found out for yourself what all this world famous pumpkin bread hoopla was about?
Trust me, you’ll want this cozy treat on repeat this year.
I’d like to say I just have an obsession with pumpkin recipes every Fall, but it wouldn’t be true.
My entire family has a massive infatuation with anything pumpkin almost year round!! 😉
So, in a vote of 4-0, this moist Frugal Girls 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 SO easy to make. And you can keep it easy using 100% pure 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, and as a little bonus your home will smell AMAZING as it bakes!
Just like it does when you bake this heavenly Banana Loaf Bread Recipe, and this Autumn-kissed Pumpkin Spice Cake Recipe, and these lovely Pumpkin Spice Muffins, too!
With just 10 minutes of prep time, this old fashioned pumpkin bread recipe is such a cinch to make.
Here’s what you’ll need to get baking…
Why Does Pumpkin Bread Crack on Top?
As your quick bread bakes, it is completely normal for the loaf to crack down the center before it finishes rising.
Quick bread batters are heavy and dense, and this is just part of the normal baking process.
How Long Does Pumpkin Bread Last in the Fridge?
It actually isn’t necessary to refrigerate homemade pumpkin bread if you’ll be eating it within the first 3 – 4 days after baking it.
Once it has cooled completely, wrap it tightly in plastic cling wrap or foil, and store on your counter. Or, if you’d like to extend its freshness, after 3 – 4 days on your counter you can move it to the refrigerator for 4 more days.
Can Homemade Pumpkin Bread Be Frozen?
So can you freeze a loaf of pumpkin bread? You sure can!
Homemade bread recipes like this best pumpkin bread recipe freeze beautifully, and can be enjoyed later! Once you have baked your bread and cooled it completely, you can either freeze your loaves whole, or slice first so you’ll have individual pieces ready-to-go.
Then wrap sliced (or non-sliced) loaves in plastic cling wrap, wrap again in foil, and place each in its own Gallon sized Freezer Ziploc bag.
When ready to eat… remove the entire loaf from the freezer or just pull out a slice at a time to defrost when the pumpkin bread cravings hit. Defrost in the refrigerator overnight, then bring to room temperature the next day before enjoying your bread. 🙂
Having a delicious loaf of the best pumpkin bread recipe on hand is one of my favorite breakfast meal prep ideas!
How Long Does Homemade Pumpkin Bread Last in the Freezer?
This easy pumpkin bread recipe will freeze well for up to 3 months, so it’s one of the best quick breads to make ahead of time to enjoy later. You can plan ahead now and make some to add to your other Thanksgiving brunch recipes or Christmas holiday dessert recipes.
How to Thaw Frozen Pumpkin Bread
When ready to eat, remove entire loaf from freezer or just pull out a slice at a time to defrost when the pumpkin bread cravings hit. (This bread is one of my most popular easy breakfast recipes)
Defrost in the refrigerator overnight, then bring to room temperature the next day before enjoying your bread.
Ingredients
It takes just a few simple ingredients to make the World’s Best Pumpkin Bread Recipe that is moist and delicious.
First, check your pantry and fridge, then add the following to your next grocery list so you can score some Sam’s Club deals…
- Pure Pumpkin Puree – I like to use Libby’s Pumpkin that’s 100% pure for the best pumpkin bread recipe flavor (other brands that don’t specify 100% pure can actually have squash added into the mix, which can alter the flavor.)
- Sugar – Just your ordinary white granulated sugar.
- Oil or Butter – Canola Oil, Vegetable Oil, Avocado Oil, or Melted Butter will all work.
- Eggs
- Flour – Use standard All Purpose Flour.
- Baking Soda – Make sure your baking soda isn’t expired!
- Salt
- Cinnamon
- Nutmeg
You’ll also need two 9×5 (or 1.5 quart) loaf pans to make this bread recipe.
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Pin ItHow to Make Pumpkin Bread
It’s easier than you might think to make the best pumpkin bread recipe.
Just follow these simple step-by-step instructions…
1. First, preheat your oven.
2. Then mix your ingredients as directed.
3. Now it’s time to prepare your loaf pans. Start by spraying the bottom and interior sides of the loaf pans with cooking spray.
4. Here comes the fun part. Pour your pumpkin bread mixture evenly into two loaf pans.
5. Then bake your bread until done, per the instructions on the recipe card below.
6. Once your bread is done, let it cool down. Do this by transferring the loaf pans to wire racks. Then allow the bread to cool while in the pans for a few minutes.
7. Finally, remove pumpkin bread from loaf pans, and allow bread to continue cooling on wire racks.
Now it’s time to Eat Up! Once your loaves have completely cooled, slice and enjoy!!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
How To Serve Pumpkin Bread
For an added touch of decadence, I like to smother my bread with some homemade cinnamon honey butter or maple butter.
Then, I like to enjoy it with a mug filled with this cozy pumpkin spice coffee recipe.
Pumpkin Bread Reviews
Here’s What Your Frugal Friends Are Saying About This World’s Best Pumpkin Bread Recipe…
A. writes: “It says the best and it truly is the best. I have shared this recipe with many people who eat the bread and then MUST have it again. I usually make small loaves and turns out perfect.”
Nelly writes: “The best indeed! Loved every bite!”
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.”
Linda writes: “Sent it to work with the hubby. They are begging for more. Moist and delicious.”
Kateryna writes: “Really best pumpkin bread!”
Denise writes: “Just made this today and I have never commented on a recipe before but this one is too good not too! It tastes wonderful, bakes well and everyone loved it! Thank you for posting and sharing this wonderful bread”
Eva writes: “This is an excellent recipe, super moist and wonderful flavor, everybody loved it”
Annette writes: “Kids & hubby devoured it.”
Faye writes: “Great recipe. Not too spicy. Got good comments from family. Our 5-yr old grandson even got a fork and tried to carry off the whole loaf to a secret place to enjoy in private but, alas, his mom caught him in the act!”
Mary writes: “Most delicious pumpkin bread I’ve ever made! ⭐️⭐️⭐️⭐️⭐️ Thank you!”
Nicole writes: “This is a wonderful recipe! Perfectly mild spices so the pumpkin flavor shines. So soft and delicious!”
Pam writes: “This is my go to recipe for pumpkin bread. We love it!”
Lynn writes: “Made this with Gluten Free flour and it was a hit!! Will be making again, soon!!”
Sarah writes: “Delicious! I used pumpkin puréed at home, that ended up being thinner than canned pumpkin, so I left out the water.”
Carri writes: “It really is the best pumpkin bread. Sometimes I use melted butter instead of oil. Perfect every time. I use multiple smaller pans and individually wrap for gifts.”
Patricia writes: “I made pumpkin muffins and pumpkin bread both from this recipe. It is easy and quick to make and OH so moist. DELICIOUS, I will continue making pumpkin bread and muffins.”
Kathleen writes: “I’ve made this recipe countless times, always amazing! Made it into muffins (made 30) and it was just as yummy! I always use coconut oil.”
Rosa writes: “Delicious and simple. Made into muffins instead of loaves. Baked for 20 minutes.”
Chris writes: “This recipe was awesome! I added a streusel topping and maple glazed pecans on the top, delish!!”
Patricia writes: “It is the world’s best Pumpkin Bread. I cut the recipe in half & it made three beautiful little loaves.”
Linda writes: “I’ve made this numerous times, perfect every time. Freezes well in large & small loaves.”
More Popular Pumpkin Recipes
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Best Pumpkin Bread Recipe
Ingredients
- 2 cups Pure Pumpkin Puree (canned or fresh), (485 grams, not pumpkin pie filling)
- 3 cups Granulated Sugar, (white sugar)
- 1 cup Canola Oil, Vegetable Oil, Avocado Oil, or Melted Butter
- 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
- Gather your ingredients.
- 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 bread to cool in pans for 15 minutes.
- Then remove pumpkin bread from loaf pans, and allow loaf to continue cooling on the wire rack. Once loaves have completely cooled, slice and ENJOY!
- Storage Tip: To store your bread, wrap it tightly in plastic cling wrap or foil, and store on your counter. Or, if you'd like to extend its freshness, after 3 – 4 days on your counter you can move it to the refrigerator for 4 more days.
- Freezer Tip: After baking and cooling completely, wrap pumpkin bread in plastic cling wrap, then again in foil. (you can either freeze the loaf whole, or slice first so you’ll have individual pieces ready-to-go) Place wrapped bread in a gallon freezer bag, and freeze up to 3 months. When ready to enjoy, thaw whole loaf or a few slices in the refrigerator overnight, then bring to room temperature the next day prior to serving.
Notes
Like this recipe? Rate & comment below!A BIG thanks to my sweet friend Tamara for sharing this fabulous recipe!
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!
Aww ~ thanks for the sweet comment, Ashley! So glad to hear everyone loved it!! 🙂
I only had one can pumpkin so I used it then subsituted 1/4 cup applesauce! Perfection!! ( had to use up that last can)
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.
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 try 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.
So glad you loved it, Saskeia! 🙂
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.
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
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!
Haha… so glad you and your family loved it, Leslie! 🙂 Your creative ideas sound delicious, too!
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. 🙂
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.
Yummmm!!! It’s in the oven now, so excited to try it!!! 😉
Can I make it gluten free without compromising the taste?
Hi Griselda ~ I haven’t tried making a Gluten Free version, but if you do… let me know how it turns out!