I’ve perfected the Best Pumpkin Bread Recipe, a simple mixer-free loaf that stays perfectly moist and brims with classic pumpkin spice flavors.

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I found this Best Pumpkin Bread Recipe after messing around with mixes and it’s now my go to when I want a Moist Pumpkin Bread that actually tastes like fall. I won’t give away every secret, but the pumpkin puree and a good hit of ground cinnamon mesh in a way that builds this deep, slightly caramelized flavor that makes you sneak a slice before it cools.

It’s shockingly easy and forgiving, and sometimes I forget a step and it still turns out perfect. If you’re curious about a simple riff on Homemade Pumpkin Bread With Real Pumpkin, try this one and see what I mean.

Ingredients

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Main structure mostly carbs, some protein, little fiber, makes crumb tender
Packed with fiber and vitamin A, it’s moistens loaf, subtle sweet earthy notes
Pure sweetness, adds carbs and structure, no vitamins, easy to overdo
Adds sweetness and moisture, faint molasses flavour, more complex then white
Provide protein and lift, help bind, yolks add richness and color
Keeps crumb moist, adds fat calories, neutral flavor, keeps loaf fresher
Cinnamon ginger nutmeg cloves give warmth aroma and fall flavor punch
Add crunch, healthy fats and some protein, can go bitter if toasted
Sweet melty pockets, add sugar and fat, makes bread more dessert like

Ingredient Quantities

2 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon fine salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1 1/2 cups pumpkin puree (canned, not pie filling)

1/2 cup vegetable oil

2 large eggs

1/4 cup water

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans, optional

1/2 cup chocolate chips, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment, then set aside.

2. In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly blended.

3. In a large bowl whisk by hand 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar with 1 1/2 cups pumpkin puree (use canned pumpkin not pie filling), 1/2 cup vegetable oil and 2 large eggs until smooth.

4. Stir in 1/4 cup water and 1 teaspoon vanilla extract to the wet mixture, mix until combined.

5. Add the dry ingredients to the wet ingredients and fold with a spatula or wooden spoon until just combined, do not overmix, a few streaks of flour are ok.

6. Fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup chocolate chips if using, evenly distributed but dont overwork the batter.

7. Pour batter into prepared pan, smooth the top with a spatula and tap the pan once on the counter to remove big air bubbles.

8. Bake for 60 to 70 minutes at 350°F, until a toothpick inserted in the center comes out clean or with a few moist crumbs, start checking at 55 minutes because oven temps vary.

9. Let the loaf cool in the pan for 10 to 15 minutes, then lift out onto a wire rack to cool completely before slicing so it sets and slices clean.

10. Tips: measure flour by spooning into the cup and leveling it, not scooping; dont use pumpkin pie filling; store wrapped at room temp for 2 days or in fridge up to a week, or freeze slices for longer; warm slices in the toaster oven or microwave for best flavor.

Equipment Needed

1. 9×5 inch loaf pan (or line it with parchment or grease it)
2. Medium bowl and large bowl for dry and wet mixes
3. Whisk for the dry ingredients and sugar, youll use it a lot
4. Measuring cups and spoons for flour, sugars, spices and liquids
5. Rubber spatula and a wooden spoon to fold the batter, dont overmix
6. Cutting board and knife to chop walnuts or pecans if using
7. Wire cooling rack so the loaf can cool evenly after baking
8. Toothpick or cake tester to check doneness (start checking at 55 mins)
9. Oven mitts and a baking sheet to catch any drips when you take it out

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, but fresh pumpkin is usually wetter so cook and mash it well then drain off extra liquid until it's thick. Measure after it's cooled so you get about 1.5 cups. Don't use pumpkin pie filling.

Q: Can I make this gluten free or swap in whole wheat flour? A: You can replace up to half the flour with whole wheat but the loaf will be denser. For gluten free use a 1:1 cup measure GF blend that contains xanthan gum, you may need a tad more liquid.

Q: How do I keep the bread moist and fresh? A: Let the loaf cool, then wrap tightly in plastic wrap or store in an airtight container at room temp for two to three days. For longer storage put it in the fridge up to one week or freeze slices up to three months. Brushing warm loaf with a tablespoon of simple syrup adds extra moisture.

Q: Can I swap the oil or eggs to make it healthier? A: Sure. Swap oil for equal applesauce but expect a slightly denser crumb. For egg swaps try two flax eggs made from two tablespoons ground flax and six tablespoons water but the bread wont rise quite as much.

Q: Will nuts or chocolate chips sink to the bottom? A: They can. Toss the nuts or chips in a spoonful of flour first then fold them in gently at the end. Or sprinkle half on top so they stay more evenly distributed.

Q: How do I know when the bread is done baking? A: Bake at 350 degrees F for about 60 to 70 minutes in a standard loaf pan, start checking at 55 minutes. Insert a toothpick in the center, if it comes out with a few moist crumbs its done. For a precise check aim for an internal temp around 200 to 205 degrees F.

Perfect Pumpkin Bread Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf, or use a 1:1 gluten free all-purpose blend with xanthan if you need GF (you might add 1-2 tbsp extra liquid).
Vegetable oil: replace with melted butter 1:1 for richer flavor, or use unsweetened applesauce 1:1 to cut fat (loaf will be moister and a bit denser, reduce the 1/4 cup water by about 1 tbsp).
Pumpkin puree: use canned sweet potato puree or roasted butternut squash puree 1:1, same texture and very similar taste.
Eggs: make a flax “egg” for each large egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes, gives a slightly denser crumb but works great for egg-free.

Pro Tips

– Measure flour by weight if you can, 2 cups is about 240 g. If you must use measuring cups, spoon the flour into the cup and level it off, dont scoop — scooping packs too much flour and makes the loaf dense.

– Fold gently and stop when a few streaks of flour remain, overmixing makes the bread tough. Toss nuts or chocolate chips in a tablespoon of flour before folding them in so they dont all sink to the bottom.

– Start checking doneness around 50 to 55 minutes, a toothpick should come out with a few moist crumbs not wet batter. If the top is browning too fast, loosely cover it with foil for the last 10 to 15 minutes, and rotate the pan halfway through if your oven runs hot in spots.

– For extra moistness and flavor try room temperature eggs, or swap 1/4 to 1/2 cup of the oil for Greek yogurt or melted butter, it makes the crumb richer. Also toast the nuts briefly for more flavor, and let the loaf cool completely on a rack before slicing so it sets and slices clean.

Perfect Pumpkin Bread Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’ve perfected the Best Pumpkin Bread Recipe, a simple mixer-free loaf that stays perfectly moist and brims with classic pumpkin spice flavors.

Servings

servings

Calories

317.3

kcal

Equipment: 1. 9×5 inch loaf pan (or line it with parchment or grease it)
2. Medium bowl and large bowl for dry and wet mixes
3. Whisk for the dry ingredients and sugar, youll use it a lot
4. Measuring cups and spoons for flour, sugars, spices and liquids
5. Rubber spatula and a wooden spoon to fold the batter, dont overmix
6. Cutting board and knife to chop walnuts or pecans if using
7. Wire cooling rack so the loaf can cool evenly after baking
8. Toothpick or cake tester to check doneness (start checking at 55 mins)
9. Oven mitts and a baking sheet to catch any drips when you take it out

Ingredients

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups pumpkin puree (canned, not pie filling)
1/2 cup vegetable oil
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans, optional
1/2 cup chocolate chips, optional

Directions

Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment, then set aside.
In a medium bowl whisk together 2 cups all purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves until evenly blended.
In a large bowl whisk by hand 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar with 1 1/2 cups pumpkin puree (use canned pumpkin not pie filling), 1/2 cup vegetable oil and 2 large eggs until smooth.
Stir in 1/4 cup water and 1 teaspoon vanilla extract to the wet mixture, mix until combined.
Add the dry ingredients to the wet ingredients and fold with a spatula or wooden spoon until just combined, do not overmix, a few streaks of flour are ok.
Fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup chocolate chips if using, evenly distributed but dont overwork the batter.
Pour batter into prepared pan, smooth the top with a spatula and tap the pan once on the counter to remove big air bubbles.
Bake for 60 to 70 minutes at 350°F, until a toothpick inserted in the center comes out clean or with a few moist crumbs, start checking at 55 minutes because oven temps vary.
Let the loaf cool in the pan for 10 to 15 minutes, then lift out onto a wire rack to cool completely before slicing so it sets and slices clean.
Tips: measure flour by spooning into the cup and leveling it, not scooping; dont use pumpkin pie filling; store wrapped at room temp for 2 days or in fridge up to a week, or freeze slices for longer; warm slices in the toaster oven or microwave for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.