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Experience the ultimate pumpkin bread, expertly adapted from my super popular pumpkin muffins, which have received nearly all 5-star reviews and have been called the best by many! This delicious recipe captures the beloved flavors of those muffins, perfectly scaled down to fit a loaf pan.
The Best Pumpkin Bread Recipe
Since I’ve made my pumpkin muffins countless times, and I also make a gluten-free version of this pumpkin bread, it wasn’t hard to perfect this into an easy pumpkin bread recipe. Plus, I have developed so many bread recipes over my years as a baker, you can consider me your bread-making-pro bestie!
This quick bread recipe is the perfect treat for Fall, packed with delicious pumpkin flavor. I love a simple recipe like this one with just a little mixing, then pop it in the oven and wait for the Fall aroma to fill the house.
The pumpkin puree and vegetable oil in this recipe add tons of moisture, while the spices bring the Fall flavor, like a pumpkin spice latte in bread form. Plus, there’s no mixer required! That’s always a win.
Keep reading for tips on storing, freezing, and more! If you’re really craving pumpkin, check out more of my pumpkin recipes.
Why you’ll love this Pumpkin Loaf Recipe
Here are just a few of the reasons you’ll save this recipe to make year after year:
- Packed with pumpkin flavor and warm Fall spices
- Easy to make with only a few minutes of hands-on time
- Perfectly moist bread
- Great for breakfast with a warm cup of coffee, as a snack, or dessert
Moist Pumpkin Bread Ingredients
Made with simple ingredients, this homemade pumpkin bread will fill your home with the smell of Fall and draw everyone into the kitchen! Get the full recipe with measurements and instructions in the recipe card below. Here’s what you’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Nutmeg
- Ground ginger
- 100% pure canned pumpkin
- Granulated sugar
- Packed brown sugar
- Vegetable oil
- Eggs
How to Make Pumpkin Loaf
Try this once and it will become your family’s favorite Fall recipe! Even if this is your first time baking bread, you can make this perfect the first time when you follow my easy steps. Get the full recipe in the recipe card below. Here are the foolproof steps:
- Prep oven. Preheat the oven to 350ºF.
- Mix dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Stir and set aside.
- Mix wet ingredients. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.
- Combine wet and dry ingredients. Gradually mix in the flour mixture, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
- Prep pan and add bread batter. Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
- Bake. Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 65-75 minutes and 9×5 inch pan is 50-65 minutes.
How to tell if Pumpkin Bread is done
You will know this bread is done when a toothpick inserted in the center comes out clean with only moist crumbs. Time can vary depending on your oven, so begin checking every 5 minutes around the 50-minute mark.
It’s important to know what size loaf pan you have and adjust bake times accordingly. There are two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes.
How to Store Pumpkin Spice Bread
Another reason this will become your favorite pumpkin bread recipe is that it’s easy to store on the counter, in the fridge, or freeze for enjoying later. To store:
- Counter: Once you let the bread cool completely, wrap it in foil or plastic wrap or store in an airtight container. It can be kept at room temperature for five days.
- Fridge: Once cooled and wrapped in aluminum foil or plastic, this bread can be stored in the fridge for a week.
- Freezer: Wrap your cooled bread tightly in foil or plastic wrap and freeze up to three months.
More Bread Recipes
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The Best Moist Pumpkin Bread
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 can (15 oz) 100% pure pumpkin
- 1 cup (198g) granulated sugar
- ½ cup (107g) packed brown sugar
- ½ cup (118 ml) vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir and set aside.
- In a larger bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.
- Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
- Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
- Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 65-75 minutes and 9×5 inch pan is 50-65 minutes.
