I’ve tried many pumpkin bread recipes and the recipe I’m sharing today is the best pumpkin bread I’ve made and my go-to during the fall. It has a perfect balance of cinnamon, nutmeg, cloves and ginger and has a moist and tender crumb. It’s great as a snack or breakfast cake, but can also be served for dessert.
There are a lot of pumpkin bread recipes and I’ve tried a lot of them, but so many of them are heavily spiced or don’t live up to what I think it should be. The recipe I’m sharing today is my recipe after making it countless times for family and friends. Everyone enjoys it and I don’t think I’ll try another recipe again. This one is a keeper.
The bread is moist with a tender crumb, but what really sets it apart is the spices. The amount of spices in the batter is perfectly balanced. You get the warm fall flavors, but it’s not overwhelming like some other recipes I’ve tried.
If you are like how I was – trying every pumpkin bread recipe out there but never finding “the one” – I think you should give this recipe a try. It always gets great reviews and my family and friends practically demand that I make a loaf whenever we get together during the fall season.
Tips for Making the Best Pumpkin Bread
- Don’t confuse canned pumpkin puree with canned pumpkin pie filling – they are two different things. Pumpkin pie filling is used to make pumpkin pie and has other ingredients, like sugar, in it. You want to use pumpkin puree which is just plain pumpkin. Look for pumpkin puree in the baking aisle. It’s usually near the pie filling so double-check the label to be sure.
- I love this recipe because you only need one bowl to make it. You first combine the wet ingredients and then add the dry ingredients. I use my stand mixer to make the batter, but you can easily make it with just a spoon and a bowl.
- I used a Nordic Ware pumpkin patch baking pan to bake my bread. The recipe yields two loaves. You can also use two regular 9-inch by 5-inch loaf pans.
- Bake the bread until the center is cooked, which you can test with a toothpick.
- I like to make this bread up to a day in advance so the flavors have time to develop. I think it tastes even better the day after it is baked.
Can you freeze pumpkin bread?
Yes, you can freeze pumpkin bread. Cool it completely, wrap the loaf tightly with heavy-duty plastic wrap and freeze it up to three months. To thaw, just leave it out at room temperature for a few hours before slicing and serving.
How long does pumpkin bread last?
It will keep well at room temperature for two to three days. It will hold better if you leave it unsliced, so I like to just slice off the amount I want to serve and keep the rest of the loaf wrapped in plastic wrap. This will help the pumpkin bread maintain its moisture. Individual slices will dry out faster.
You can also keep it in the refrigerator for up to a week.
Can I make muffins with this pumpkin bread recipe?
You can use this recipe to make pumpkin muffins, although depending on the size of your muffin pan it’s hard to know how many muffins the recipe will yield. Also, you will need to adjust the bake time as muffins will take less time to bake than a whole loaf of bread.
Are you gluten-free? You can still make pumpkin bread!
Inspired by this pumpkin recipe I created a Flourless Pumpkin Bread that is gluten-free. It has the same great flavor but no flour and is suitable for those following a gluten-free diet.
You can’t go wrong with this a classic pumpkin bread, but I’ve created other recipes, too, with add-ins and other flavors. I hope you give these a try, too.
- 1 (15-oz) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- Preheat oven to 350°F. Grease two 9×5 inch loaf pans.
- In a large bowl of a stand mixer, add pumpkin puree, eggs, oil, water, sugar and mix on medium speed until smooth.
- Add in flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Mix on low speed until flour is fully incorporated. Turn mixer speed slightly higher and mix until no flour lumps remain.
- Pour batter into prepared pans. Bake for about 50-60 minutes or until toothpick inserted in center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.