A classic pumpkin bread recipe is a fall staple for many– filled with an entire can of pumpkin, cinnamon spice, and comes together in 1 bowl. This is guaranteed to be the most flavorful pumpkin bread recipe that you've ever had! And, it tastes even better the next day (if it even lasts that long!)
In This Post
Meet my favorite pumpkin bread recipe, the sequel to my zucchini bread and cinnamon bread. You see, as soon as September rolls around I dive right into fall baking– often starting with this pumpkin bread. I then move to these chocolate pumpkin muffins, and pumpkin pancakes.
I've been making this recipe for years, even before I originally published it in 2022. It took some trial and error to get here, but it. When I say this is the best pumpkin bread, I'm not exaggerating. It has the perfect texture and best flavor– and if it lasts long enough, tastes even better the next day!
Reasons To Love This Pumpkin Bread Recipe
- Incredibly moist & flavorful
- No mixer required!
- Tons of pumpkin flavor throughout– uses an entire can of pumpkin just like these pumpkin muffins!
- Freezes wonderfully
- Makes the house smell incredible while it bakes
- Like banana bread, tastes even better the next day!
- Adaptable— add chocolate chips, cinnamon chips, or chopped nuts
Ingredients for Pumpkin Bread & Possible Substitutions
- Pumpkin: The star of the show! There's an entire 15 ounce can of pumpkin in this pumpkin bread– not just for flavor, but moisture as well! Make sure you're using pumpkin puree and not pumpkin pie filling (there's a big difference!)
- Oil: Using oil helps add moisture and creates a lighter crumb. You can use vegetable oil, canola oil, coconut oil, or avocado oil.
- Vanilla Extract: For flavor!
- Milk: Adding milk helps lighten the crumb to prevent a dense pumpkin bread. You can use whole milk or a lower fat milk, even dairy-free substitutions work.
- Eggs: The 2 eggs help provide structure and bind the ingredients together.
- Sugars: This pumpkin bread uses a combination of brown sugar and granulated sugar to help keep it moist and add flavor. The brown sugar adds a hint of molasses flavor. I use this trick often in many recipes.
- Baking Soda: This gives the bread the rise that it needs while it bakes.
- All-Purpose Flour: The recipe uses all-purpose flour. The only other combination I've used is 50/50 of all-purpose and whole wheat flour– turns out just as delicious!
- Spices: We've got the entire gang here for the most flavor– cinnamon, ginger, cloves, nutmeg, and salt! This combination of spices compliment the pumpkin perfectly. You can substitute with pumpkin pie spice, see the recipe notes for the amount.
- Possible Add-Ins: You can add a variety of add ins like chocolate chips, cinnamon chips, chocolate chunks, or chopped nuts. We prefer ours plain but mainly enjoy some chocolate studded throughout!
Overview: How To Make Pumpkin Bread
You can find the full printable recipe below, but first we'll walk through the steps.
- Mix the Wet Ingredients: Whisk the oil, sugars, pumpkin, eggs, and vanilla together. Then, whisk in the milk.
- Add the Dry Ingredients: Add the flour, baking soda, and spices. Whisk together until smooth. If using, fold in chocolate chips.
- Pour into Loaf Pan: Pour the batter into the prepared loaf pan.
- Bake: Bake at 350ºF for 65-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If needed, loosely cover with aluminum foil halfway through to prevent the top from browning too much.
Success Tip: Avoid Over-Mixing
Your pumpkin bread can go from having a light crumb to extremely dense like a hockey puck– no one wants that! Before combining the dry ingredients with the wet ingredients, make sure the wet ingredients are whisked until smooth. Then, whisk in the milk and finally, add the dry ingredients. Only whisk until just combined as too much mixing will create an extremely dense bread.
More Recipes To Try
- My Favorite Banana Bread
- Pumpkin Chocolate Muffins
- Pumpkin Chocolate Chip Pancakes
- Apple Banana Oat Muffins
My Favorite Pumpkin Bread Recipe
Description
A classic pumpkin bread recipe is a fall staple for many– filled with an entire can of pumpkin, cinnamon spice, and comes together in 1 bowl. This is guaranteed to be the most flavorful pumpkin bread recipe that you've ever had! And, it tastes even better the next day (if it even lasts that long!)
Ingredients
- ½ cup vegetable oil
- ¼ cup granulated sugar
- 1 cup light or dark brown sugar
- 2 large eggs
- 1 15-ounce can pumpkin puree, (not pumpkin pie filling)
- ½ teaspoon vanilla extract
- ¼ cup milk
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- optional: ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F with the oven rack arranged to the middle or lowest position. Generously spray a 9x5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until combined and smooth. Then, whisk in the milk. Add the flour, baking soda, cinnamon, nutmeg, cloves, allspice, ginger, and salt. Whisk until just combined and no flour pockets remain– avoiding over-mixing to prevent the bread from becoming too dense. If using, gently fold in the chocolate chips (or desired add-ins.)
- Pour the batter into the prepared loaf pan. Bake for 65-70 minutes, covering with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. I recommend to begin checking at the 60-minute mark as every oven is different.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for 3-4 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: The baked pumpkin bread can be frozen for up to 3 months. Allow it to cool completely. You can either freeze the entire loaf or slices– wrap tightly in plastic wrap and then place in a freezer-safe bag or container. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Add-Ins: Use what you love! You can add chocolate chips, chocolate chunks, cinnamon chips or chopped nuts. I recommend ½-3/4 cup total.
- Spices: You can use 1 teaspoon of pumpkin pie spice instead of nutmeg, cloves, and ginger. Make sure you still add the listed cinnamon in the recipe.
- Pumpkin Muffins: If you prefer muffins, you're in luck! This recipe makes about 15-18 muffins. Fill each about ¾ of the way full. Bake at 425º for 5 minutes, then leaving the muffins in the oven, adjust to 350F and bake for an additional 15-17 minutes.
Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 218mg | Potassium: 79mg | Fiber: 1g | Sugar: 27g | Vitamin A: 81IU | Vitamin C: 0.02mg | Calcium: 38mg | Iron: 1mg
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