The Best Pumpkin Bread Recipe

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This Pumpkin Bread recipe makes a soft, moist loaf that’s full of flavor with lots of pumpkin and spice! It’s easy to make and made with butter, instead of oil. If you’re wondering how to make pumpkin bread, this amazing recipe is for you!

For more great pumpkin recipes, check out my Pumpkin Chocolate Chip Cookies or my Pumpkin Cheesecake.

The Most Amazing Pumpkin Bread collage

Homemade Pumpkin Bread

Pumpkin bread is one of the best things to enjoy in the fall and it’s even better when it’s homemade. You can have it for a snack, dessert and I’d even classify it as breakfast. It’s like an all around food in my book, meaning I get to eat delicious pumpkin-ness ALL DAY LONG. Bring on the pumpkin!

And an added bonus – it’s super easy to make! Just make the batter, pop it into two loaf pans, bake it and let it cool. Or skip the cooling. You can totally eat it warm. Point is, aside from the length of baking time, this pumpkin bread will go from your mixer to your mouth with little effort.

Why is this the BEST Pumpkin Bread Recipe?

While experimenting with this recipe, I tried pumpkin bread every which way. There are quite a few adjustments you could make and I tried most all options to make sure this was the BEST pumpkin bread. This recipe has no funky flavor or gummy texture, but has the perfect texture and superior flavor. I know you’ll love it!

Overhead view Pumpkin Bread loafThis Pumpkin Bread recipe is soft, moist and full of flavor with lots of pumpkin and spice! It's easy to make and made with butter, instead of oil.

Ingredients for the Perfect Loaf of Pumpkin Bread:

Butter Versus Oil – I found that I much preferred the resulting flavor and texture when using butter. Pumpkin bread is naturally dense and being able to cream the butter with the sugar and eggs to add air and rise lends a more tender crumb than a bread made with oil. I really wasn’t a fan of the oil versions.

Pumpkin Puree – There is a good bit of pumpkin in this bread and it sure has lots of flavor, but it also doesn’t go overboard. Plenty of pumpkin makes for great flavor and moisture, but too much can make a dense bread.

Spices – This recipe is full of pumpkin spice! Equal amounts of cinnamon, nutmeg and cloves give lots of flavor and is just perfect. I tried varying amounts of each of them and this was by far the best. I even tried adding some ginger and just wasn’t a fan.

White Sugar Versus Brown Sugar – I love me some brown sugar, but found it didn’t really add anything to this bread. Brown sugar uses molasses for it’s flavor and color and it just isn’t necessary here. There’s so much flavor from all the pumpkin and spices, I preferred the white sugar here.

How to Make Pumpkin Bread

To get started, you’ll combine your butter and sugar, then add the eggs one at a time. You’ll beat those all together for 2-3 minutes. You can even set a timer if you want. This process adds air to the batter that gives this pumpkin bread its superior texture.

From there, you’ll add the pumpkin puree. It may look a little separated, but that’s fine.

Then add the dry ingredients – flour, baking soda, baking powder and spices. Mix on low speed just until it comes together. You could even do it by hand to be sure not to over mix it. Over mixing can lead to a tough bread.

Pumpkin bread slicesSlices of pumpkin bread overhead view

Finally, you’ll bake your bread! It takes about an hour in the oven, then you’ll let it cool for a bit. You can serve it warm or let it cool completely.

This pumpkin bread truly is amazing! It’s soft, moist for days and full of pumpkin and spice! A perfect holiday treat or gift!

How to Store Pumpkin Bread

You can wrap your pumpkin bread tightly in plastic wrap or store in an air tight container at room temperature. It should last well for 3-4 days. You can pop it in the fridge to extend the life of the pumpkin bread to about a week.

Can you Freeze Pumpkin Bread?

You can definitely freeze pumpkin bread! Wrap it tightly in plastic wrap, then foil, and pop it in a ziplock bag. I usually recommend thawing it in the fridge, but I’ve also frozen it in slices before and popped a frozen slice in the microwave for about 20 seconds and had nice, warm bread. Yum!

Speaking of slices, you can also freeze it in slices. If you think you’ll want to thaw a few slices at a time, group them that way. If you think you’ll only need one slice at a time, freeze it that way. I wrap each slice individually in plastic wrap (or in groups of two or three), then put them all in the same foil wrap and ziplock bag.

pumpkin bread slices on white plate

More Great Pumpkin Recipes for Fall

Pumpkin Chocolate Chip Bundt Cake
Pumpkin Chocolate Chip Cookies
Cinnamon Streusel Pumpkin Coffee Cake
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Chocolate Chip Layer Cake
Pumpkin Tiramisu Layer Cake
Pumpkin Cheesecake
Pumpkin Sheet Cake
Classic Pumpkin Pie
Pumpkin Dip


Read transcript

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Slice of Best Pumpkin Bread
Recipe

The Best Pumpkin Bread Recipe

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 2 loaves (10-12 slices per loaf) 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Pumpkin Bread recipe is soft, moist and full of flavor with lots of pumpkin and spice! It’s easy to make and made with butter, instead of oil. If you’re wondering how to make pumpkin bread, this amazing recipe is for you!


Scale

Ingredients

  • 3 cups (390g) all purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg
  • 1 1/2 tsp ground cloves
  • 3/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 3 cups (621g) sugar
  • 3 large eggs
  • 2 3/4 cups (638g) pumpkin puree (about 1 1/2 cans)

Instructions

1.Preheat oven to 350 degrees. Grease two 9×5 loaf pans very well with non stick baking spray.
2. In a medium size bowl, combine the flour, baking soda, baking powder and spices. Whisk together to combine, then set aside.
3. In a large mixer bowl, combine the butter and sugar and mix just until combined.
4. Add the eggs one at a time, mixing until well combined after each addition.
5. Turn the mixer to medium speed and beat until light and fluffy, 2-3 minutes.
6 Add the pumpkin purée and beat until well combined. The mixture may like a little curled and separated.
7. Add the dry ingredients and mix on low speed just until combined. Do not over mix. If you need to stir it a bit more, use a spatula and do it gently by hand.
8. Divide the batter evenly between the two loaf pans and bake for 60 to 70 minutes, or until a toothpick inserted in the middle comes out clean.
9. Remove the loaves from the oven and allow to cool for about 10 minutes and then remove to a cooling rack to cool completely.

Keywords: pumpkin bread, pumpkin bread recipe, how to make pumpkin bread, easy pumpkin bread recipe, best pumpkin bread recipe

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Recipe rating

62 Comments
  1. Anne

    Loved it! Used fresh pumpkin purée & it came out excellent. Thank you for the wonderful recipe. I will definitely be adding it to my recipe book.

  2. Cindy McWhorter

    Hi Lindsay! I can’t wait to try this recipe but am wondering how long to bake if I use small 3×5 pans? And would it be @ the same temperature as well? Thank so much!

  3. Charlene

    I have gluten free folks to cook for and am wondering if I use the 1 to 1 mixes available for flour replacement would there have to be any other adjustments to the recipe?  

  4. Jan

    I just made this today. Absolutely delicious!  I made 1 loaf plain then added chopped walnuts to the other. I drizzled a little glaze on one. Thanks!

  5. Debbie

    I made this recipe today.  Soooo good! Just the right amount of spice and pumpkin flavour.
    It was perfect warm with a little butter.

  6. Janessa

    Oh. My. Gosh. I don’t consider myself to be a *huge* pumpkin fan, nor am I an expert on pumpkin bread, but I know what’s good and this is honestly THE best.
    I used homemade pumpkin puree from a pie pumpkin in place of canned pumpkin puree, which was new for me. I was skeptical but if you want to take it up a notch, I highly recommend taking the extra time to make your own puree. So so so good.

  7. Casey E.

    I halved this recipe using 2 eggs and a 15 oz can of pumpkin, and used my mini loaf pan (8 mini loafs) and it was perfect! 

    Thank you for sharing your recipe! 

  8. Karen

    I was wondering same thing about this recipe. 3 cups of sugar IS a LOT, and the recipe only makes ONE loaf??? I can make 3 loaves with my zucc bread recipe, and that only calls for 2 cups of sugar. Maybe reduce the sugar a bit and add applesauce to keep it moist (?)

  9. Jean Buduski

    I made this bread yesterday. OMG! This is amazing. It taste just like a muffin I get at a well known coffee shop. I did make my own fresh pumpkin puree and this came out so moist. I also made a confectioner sugar glaze to drizzle on top. AWESOME RECIPE!

  10. Hope

    Thank you SO MUCH. This is by far the best pumpkin bread i’ve made with fresh pumpkin. I gave a loaf to my neighbor as a gift and she RAVED over how good it was. i was a bit skeptical because my batter is usually a bit thinner than it was. The only problem I had was using two different types of bread pans- one stone (came out a bit burnt) and one glazed clay (my fav of the 3 i have).

    Have you any experience trying this with a cast iron bread pan? I’m curious as to how that would turn out!

    1. Lindsay

      So glad you enjoyed it! I don’t have experience with a cast iron pan, I just used a regular KitchenAid baking pan.

  11. Brenda

    I am working on this recipe and thought I would try mini Bundt kind of like a donut pan. I assume the baking time will need to be altered? 🤞🏻

  12. Lia

    My husband and kids loved this recipe! I changed a few things. I used pumpkins we grew in our garden, so they may be a little more sweet than usual ones. I steamed them to make the puree. I added 3 cups of pumpkin instead of 2 because I had a lot of pumpkin to use and then I decreased the butter to 1/2 cup and the sugar to 2 cups. I added 1 C of mini chocolate morsels to the mix at the end. We usually like a little less sweet, but the added chocolate morsels gave the extra sweetness from the missing 1 C of sugar. This recipe is a keeper! thank you!

    1. Lindsay

      I don’t think I tried this version specifically with vegetable oil, so I’m not sure how it would turn out. If I were going to try it, I would use an equal amount of oil. But just know that using oil instead definitely produces a different flavor.

    1. Lindsay

      You can, although the spices are likely a little different, therefore changing the flavor a bit. I’d try 3-4 tsp.

    1. Lindsay

      I’m not sure, but I do think this would make too much batter for that small of a pan. You might need more like three pans and I really just don’t know the bake time without testing it.

    1. Lindsay

      You could try it. Sugar not only sweetens things, it also adds moisture. So just be aware that if you reduce it, the bread might not be quite as moist.

  13. Nicolette Mathee

    Baked this fabulous pumpkin bread tonight, as I already said FABULOUSLY FANTASTIC !! Thank you for great recipes.

  14. Deborah Behney

    Thank you so much. I’m going to try again.
    Have a beautiful day and thank you for your
    wonderful recipes.

  15. Deborah Behney

    I made this recipe twice. It was wonderful, but for some reason
    the sides and bottom got very dark both times. I had to cut them
    off. Did anyone else have this problem? Was it something I did?

    1. Lindsay

      Hmmm. Is your loaf pan fairly dark in color? I’d say mine has a medium color. The darker the pan, often the darker things brown in it. This pumpkin bread has a fairly long bake time so it’s possible they really dark pans would make it brown quite a bit.

    2. Megan

      I have had this problem with all my loafs! Meat loaf, zucchi bread……the works. What i found is that putting it on a cookie sheet and with a little bit of water in the cookie sheet does the trick (not entirely sure if the water truly makes a difference, but I havent tried it with just the cookie sheet….lol).

  16. Debbie

    This was soooo good! Brought it to a party and it got wiped out! Made two loaves, both were gone in a flash!

  17. Chris

    I am wondering why you choose unsalted butter over salted in some of your recipes I’ve seen.
    Just curious.
    I’ll  be making your chocolate peanut butter m &m cookies here shortly.

    1. Lindsay

      People often like to use unsalted butter so that you can control the amount of salt that goes into the recipe by adding it separately. Anytime you see unsalted butter in a recipe, you can replace it with salted butter but you would probably want to not add additional salt.

  18. Symantha Bonham

    First of all, thank you for you and all your great recipes and Bible scriptures! I love this recipe and cannot wait to try it. I’m thinking of adding nuts like walnuts or pecans. We love nuts in everything! If I do add nuts, what amount would you suggest to add?

  19. Lumen

    My house smelled like Christmas when I bake this pumpkin breads. I add chocolate chips to the recipe, and it turn out fantastic. Thank you for the recipe

    1. Adriana Buchman

      Made this recipe yesterday and it was amazing!! My husband said it was the best pumpkin bread he has ever had. My boys loved it as well. It’s a keeper for sure. I did use homemade pumpkin puree I had in freezer from 2018 which was when I made pumpkin pie for the first time and didn’t realize how much you can get out of one and I had bought three, lol. Thank you for sharing.

  20. Hailey

    It’s similar to the pumpkin loaf cake at Starbucks, which is what I was hoping for since I’m highly addicted… the only problem is that this recipe is even better!!! 😋🤯🤗

    1. Jessica K.

      Hailey, I’m currently making it right now and your review makes me SOOOOO a HAPPY b/c that’s what I was hoping with this recipe!  Starbucks Pumpkin Bread is my FAVORITE! ~ Jessica K.

  21. Chaitali Dubey

    I tried this recipe at home yesterday, and it turned out to be really delicious…
    This is far more best bread recipe I have come across.
    Thank you so much for such a yummy recipe.
    Gonna save this and will share with others.
    Keep sharing 🙂

      1. Caroline

        I just made this and it is delicious! I’m pretty picky about my baked goods and this is 5 stars. The balance of spices is lovely and not subtle. Delicious! I’ll definitely be using this again. I also found it nice with a sprinkling of nuts to dust the top. 

      2. Claire

        I made this with fresh pumpkin (roasted a small pie pumpkin, cut side down at 350° for 45 minutes, cooled and remove skin) and it was fantastic. However, they were definitely done at 45 minutes, not 60-70, so I’d recommend checking them around 45 to see if they’re done. I did one loaf with mini chocolate chips and one without and both were delicious. Thank you Lindsay!

      3. Aline King

        Thank you so much for sharing your recipe, I’ve been baking for over 60 years and this is the best pumpkin loaf I’ve ever tasted. It is moist and so flavorful. I grew up on a farm and butter was always used in baking. A lot of recipes call for oil instead of butter, but you can’t go wrong with butter. Thank you, this is a keeper and will make a nice addition in my Christmas baskets! Hope you have a great week!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12