When fall rolls around, one recipe always comes to mind: pumpkin bread. There’s something so comforting about a loaf that’s soft, moist, and infused with warm spices. And while there are countless versions of pumpkin bread out there, this one is truly the Best Pumpkin Bread Recipe Ever.
With the perfect balance of pumpkin flavor, just the right amount of sweetness, and that tender, melt-in-your-mouth texture, this recipe will become your go-to every autumn (and honestly, all year round). It’s easy, reliable, and tastes even better the next day—making it perfect for both family breakfasts and festive gatherings.
Table of Contents
Why Make This Best Pumpkin Bread Recipe Ever?
Pumpkin bread is a classic, but not all recipes deliver on texture and taste. Here’s why this one stands out:
- Moist & Tender Crumb – thanks to real pumpkin puree and oil.
- Perfect Spice Blend – cozy cinnamon, nutmeg, ginger, and cloves.
- Quick & Easy – no yeast, no waiting, ready in about an hour.
- Crowd Favorite – everyone who tries it asks for the recipe.
- Freezer Friendly – make it ahead and enjoy anytime.
Why Will You Love This Best Pumpkin Bread Recipe Ever?
- Bakery-Style Loaf: Soft, moist, and full of flavor.
- One-Bowl Recipe: Minimal cleanup and simple ingredients.
- Stays Fresh: Tastes even better the next day.
- Versatile: Great plain or with add-ins like chocolate chips or nuts.
- Perfect for Sharing: Bake a couple loaves and gift one to a friend.
How to Make Best Pumpkin Bread Recipe Ever
Ingredients:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- ¼ cup milk (whole or 2%)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
Optional Add-Ins:
- ½ cup chocolate chips
- ½ cup walnuts or pecans
- ½ cup raisins or dried cranberries
Directions:
- Preheat oven: Heat to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Make the batter: Slowly fold dry ingredients into the wet mixture until just combined. Don’t overmix.
- Add extras (optional): Stir in chocolate chips, nuts, or dried fruit.
- Bake: Pour batter into loaf pan. Bake 55–65 minutes, or until a toothpick comes out clean.
- Cool: Let loaf cool in pan for 10 minutes, then transfer to wire rack.
- Serve: Slice thick and enjoy!
How to Serve Best Pumpkin Bread Recipe Ever
- Classic Style: Fresh slices with coffee or tea.
- Dessert Style: Warm slice topped with vanilla ice cream.
- With Spreads: Butter, cream cheese, or nut butter.
- Holiday Ready: Drizzle with cream cheese glaze for festive flair.
The Best Way To Store Best Pumpkin Bread Recipe Ever
- Room Temperature: Store in airtight container for up to 3 days.
- Refrigerator: Lasts up to a week, stays moist.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight before eating.
Tips to Make Best Pumpkin Bread Recipe Ever
- Don’t overmix—keeps the bread fluffy and light.
- Use fresh spices for maximum flavor.
- Check doneness early—every oven varies.
- Line your pan with parchment for easy removal.
- Cool fully before slicing for neat, even slices.
Health Benefits (Nutritional Breakdown)
Pumpkin bread is indulgent, but pumpkin itself is highly nutritious:
- Vitamin A: Great for eyes and immune health.
- Fiber: Keeps digestion healthy.
- Antioxidants: Help reduce inflammation.
- Low-Calorie Superfood: Pumpkin adds richness without heaviness.
For a lighter version, substitute some oil with applesauce and use whole wheat flour.
Variations
- Pumpkin Chocolate Chip Bread: Add chocolate chips.
- Pumpkin Nut Bread: Stir in walnuts or pecans.
- Pumpkin Cream Cheese Swirl Bread: Add a cream cheese layer.
- Pumpkin Glazed Bread: Drizzle with maple glaze.
- Mini Loaves: Perfect for gifting or portioning.
Best Pumpkin Bread Recipe Ever
Equipment
- Mixing bowls
- Whisk
- Spatula
- Loaf pan (9×5 inch)
- parchment paper
- Wire cooling rack
- oven
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree (100% pure, not pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ¼ cup milk (whole or 2%)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ cup chocolate chips (optional)
- ½ cup walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a large bowl, whisk together pumpkin puree, eggs, sugars, oil, milk, and vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Slowly fold dry ingredients into the wet mixture until just combined. Do not overmix.
- If using chocolate chips, nuts, or dried fruit, stir them into the batter.
- Pour batter into prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice thick and enjoy!
Notes
Nutrition
FAQs
Q1: Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Q2: Can I use fresh pumpkin instead of canned?
Absolutely—just roast, mash, and strain your pumpkin.
Q3: Why is my pumpkin bread sinking in the middle?
It may be underbaked or overmixed. Always test with a toothpick before removing.
Conclusion
This truly is the Best Pumpkin Bread Recipe Ever—moist, spiced, and packed with cozy pumpkin flavor. It’s the perfect bake for fall mornings, holiday tables, or anytime you want a comforting slice of homemade goodness. Easy, versatile, and always delicious, this recipe will become a staple in your kitchen year after year.