Best Pumpkin Bread Recipe
Say hello to the BEST pumpkin bread recipe! If you’re craving pumpkin, look no further because I’m sharing my absolute favorite homemade pumpkin bread. It bakes up tender, moist and fluffy with just the right amount of pumpkin and warm cinnamon flavor. The crunchy sugar coating takes this pumpkin bread recipe from seriously delicious to insanely addicting. You NEED this easy pumpkin bread in your life this fall!
Of all the fall flavors, I have to say that pumpkin is probably my favorite. Totally cliché, I know. But the sweet aroma of pumpkin mixed with cinnamon, nutmeg, and cloves… it gets me every time. So naturally, I’m currently trying to eat just about anything and everything I can put pumpkin into. And one of my favorite, go-to recipes when I need a pumpkin fix is this sweet, moist, and oh-so-delicious pumpkin bread!
I know everyone and their mother seems to have “the perfect pumpkin bread recipe”, but I can assure you that this one really does stand out in the crowd. The whole loaf of this pumpkin bread was devoured by my family in less than twelve hours. I think that’s a new record!
The thing to do right now is to step away from the computer and get in your kitchen. You need this in your life. You deserve this. It’s go-time!
Honestly, this easy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my grandma’s recipe for pumpkin pie squares). It’s moist, tender, perfectly sweet, packed with cozy spices and so scrumptious that it’s bound to become a forever family favorite. Here’s what you’ll need to make it:
- Flour. For this moist pumpkin bread, you need regular all purpose flour. I have not experimented with using different flour varieties for this recipe.
- Baking powder and baking soda. Help the bread rise!
- Fall spices. The perfect blend of spices to give this bread that warm, cozy, fall flavor. This pumpkin bread uses cinnamon, nutmeg, and cloves.
- Pumpkin puree. Use 100% pure canned pumpkin for this pumpkin bread recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Oil. This will add incredible moisture and lightens up the crumb. I used vegetable oil, but feel free to sub with melted coconut oil, canola oil or even a light olive oil.
- Sugar. A combination of brown and white sugar are used for amazing flavor and texture.
- Salt. Really brings out the pumpkin flavor!
- Eggs. Eggs not only add fluffiness to this pumpkin bread recipe, but protein and healthy fats too! If you’re looking for a vegan option, you can try using 3 flax eggs instead.
- Turbinado sugar and pepitas. Totally optional, but highly recommended for a sweet crunchy topping.
How to Make Pumpkin Bread
Making pumpkin bread is super easy! It’s a simple mix of wet ingredients in one bowl and dry ingredients in another, combine the two and pour into a loaf pan. You’re all set!
- Prep. First things first, preheat your oven to 325ºF. Then, prepare a 9-inch by 5-inch loaf pan with cooking spray, or line it with parchment paper and set aside.
- Dry ingredients. In a large mixing bowl, whisk dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and cloves).
- Wet ingredients. In a medium bowl, mix wet ingredients (pumpkin, oil, sugar and salt). Add the eggs and mix well.
- Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not over mix.
- Topping. Pour batter into loaf pan. Sprinkle the top evenly with half the sugar topping, then the optional pepitas, and then the rest of the sugar topping.
- Bake. Bake the pumpkin loaf for 60 to 70 minutes and until a tester comes out clean from the center. Let cool in the pan on a wire rack for about 20 minutes. Then, invert the bread onto the rack, turn right side up, and let it cool completely. Enjoy!
Tips For Perfect Pumpkin Bread
This pumpkin bread recipe is pretty basic, but here are a few tips to make the BEST pumpkin bread.
- Follow the recipe. For best results, I highly recommend following the recipe and using the exact ingredients I’ve listed.
- Separate bowls. Be sure to mix the wet and dry ingredients in separate bowls. Don’t skip this step by mixing everything together in one bowl.
- Don’t over mix ingredients. It’s very important to avoid over-mixing the batter, which makes any quick bread gummy and dense.
- Bake time. Be sure not to under bake the bread. Every oven can vary in temperature, so test the center of the bread with a toothpick. If it comes out clean then it’s ready, if not place it back in the oven for an additional 5-10 minutes.
- Loaf pan. If you are using a smaller 8 1/2-inch by 4 1/2-inch loaf pan, your loaf will turn out thicker and therefore the bread needs to cook a bit longer (probably 5-10 minutes more).
Pumpkin Bread Variations
I LOVE this pumpkin quick bread as is, but if you’d like to change it up or add a bit of extra pizzaz, here are several suggestions.
- Glaze. Add a glaze for real decadence! Make a glaze by mixing 1/4 cup confectioners’ sugar with 1 to 2 teaspoons milk. Mix until smooth and drizzle over the cooled bread.
- Nuts. If you love nuts in your quick breads, add about 1/2 cup finely chopped pecans or walnuts to the bread batter.
- Fruit. Stir about 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
- Muffins. Follow the recipe, adding instead to a muffin tin and cooking for 18-25 minutes.
- Chocolate. If you’re craving chocolate, fold 1/2 cup dark chocolate chips into the batter, and sprinkle more over the top too.
- Dessert. Make this pumpkin bread into more of a dessert by serving it alongside vanilla bean ice cream.
Wrap any leftover pumpkin bread in plastic wrap and store on the counter for 3-4 days or in the fridge for about 1 week. Any longer than that and you can freeze it by following the instructions below.
Can you freeze pumpkin bread?
Like most quick bread recipes, this pumpkin bread freezes beautifully. To freeze, let the bread cool completely. There are two ways to freeze the bread. Bread will keep well in the freezer for up to three months.
- You can slice the loaf and then wrap individual slices tightly in plastic wrap. Place the individually wrapped slices into a large freezer-safe ziplock bag, remove any air, and store in the freezer.
- Or you can wrap the bread tightly with aluminum foil. Then, place in a freezer-safe ziplock bag and store it in the freezer.
More Pumpkin Favorites
If you try this easy pumpkin bread recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
This pumpkin bread bakes up tender, moist and fluffy with just the right amount of pumpkin and warm cinnamon flavor. The crunchy sugar coating takes this pumpkin bread recipe from seriously delicious to insanely addicting.
- 1 2/3 cups (205g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (260g) canned pumpkin puree
- 3/4 cup (168g) vegetable oil (extra-virgin olive oil, melted coconut oil or canola oil will work)
- 1 cup (200g) granulated sugar
- 1/3 cup (65g) dark brown sugar
- 3/4 teaspoon salt
- 3 large eggs
- 2 tablespoons turbinado sugar for topping, optional
- 2 tablespoons pepitas, optional
Preheat the oven to 325°F. Grease a 9x5 inch loaf pan. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves together until combined.
In a medium bowl, stir the pumpkin puree, oil, sugar, and salt together until combined. Add the eggs and mix well. Pour these wet ingredients into the dry ingredients and gently mix together. There will be a few lumps. Do not overmix.
Pour the batter into the prepared loaf pan. Sprinkle the top evenly with half the sugar topping, then the optional pepitas, and then the rest of the sugar topping. Bake for 60 to 70 minutes and until a tester comes out clean from the center.
Let cool in the pan on a wire rack for about 20 minutes. Then invert the bread onto the rack, turn right side up, and let cool completely. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 1 week.
Storing leftovers: Wrap any leftover pumpkin bread in plastic wrap and store on the counter for 3-4 days. Any longer than that and I would refrigerate it, wrapped tightly and placed in an airtight container. It will keep in the fridge for about 1 week.
Freezing: To freeze, let the bread cool completely. Slice the loaf and then wrap individual slices tightly in plastic wrap. Place the individually wrapped slices into a large freezer-safe ziplock bag, remove any air, and store in the freezer. Or wrap the whole loaf in aluminum foil and then place in a freezer-safe bag. Bread will keep well in the freezer for up to three months.