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–+ servings
Sliced pumpkin bread loaf on platter.
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5 from 8 votes

Best Pumpkin Bread Recipe

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!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Servings: 2 loaves
Author: Heidi Miller

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.
    Ingredients including nutmeg, baking soda, and eggs.
  • 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.
    Pans of bread batter in the oven.
  • 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)
    Two pans of pumpkin bread in the oven.
  • Once done, transfer loaf pans to wire racks and allow bread to cool in pans for 15 minutes.
    Metal loaf pan of pumpkin bread.
  • 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!
    Sliced pumpkin bread loaf on platter.
  • 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.
    Foil-wrapped pumpkin bread in a freezer bag.
  • 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.
    Slice of Pumpkin Bread on a plate.

Notes

FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations on this best pumpkin bread recipe, please refer to the detailed information above this recipe card.
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