One of the simplest and greatest things about Fall is making all things pumpkin …including this best pumpkin bread recipe of course!
Baked goods with pumpkin in any form filled with pumpkin-y cinnamon sugar goodness and I’m hooked. Pumpkin muffins ? I’m there. A pumpkin snickerdoodle cookie ? I’m in.
The fun thing about this recipe is that is makes not one, but two delicious loaves!
In fact, you can also make it into mini loaves if you have 5 ½ x 3 inch loaf pans on hand ! (*note: the bake time will be different when making mini loaves, see recipe notes).
It’s insanely easy to whip up, no stand mixer required, and no fancy crumb topping, glaze, or cream cheese frosting required. Just a flavorful, home-baked loaf of life-changing pumpkin bread .
Ingredients you’ll need to make the best pumpkin bread
(For the full recipe, scroll down to the recipe card below)
- Eggs : the eggs add structure to the loaf; since this recipe makes 2 loaves, you’ll need 5 eggs.
- Pumpkin : be sure to use 100% pumpkin puree, not pumpkin pie filling.
- Oil and butter : I like using a combination of both oil and butter for a rich flavor and best texture. Canola oil, vegetable oil or any neutral flavored oil works well.
- Sugars : I like using a combination of brown sugar and granulated sugar. A little bit of brown sugar adds a hint of molasses flavor and more moisture.
- Cinnamon and nutmeg: I feel like these two spices are enough, but feel free to experiment and add cloves, allspice, ginger, cardamom, or even pre-made pumpkin pie spice.
- Vanilla pudding mix : my secret ingredient! It adds extra moisture and a soft, tender crumb to the bread. Make sure to use the instant version, as the cook-and-serve type won’t yield the same results.
- Baking soda and baking powder: These leavening agents help the bread rise. The combination is often used to ensure the bread has a good lift and a light texture.
How to make Pumpkin Bread
(For the full recipe, scroll down to the recipe card below)
Beat the eggs
Using a hand mixer, beat the 5 eggs.
Add ingredients and beat again
Add in the pumpkin puree, oil, melted butter, brown sugar, vanilla extract and mix again until smooth.
Mix dry ingredients
In another bowl, whisk together all dry ingredients.
Fold in the dry ingredients
Easy peasy pumpkin squeezy!
Divide into loaf pans and bake
Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper. Divide the batter between the pans, top with a little sprinkle of cinnamon and sugar and bake.
SLICE AND SERVE 😍
Enjoy as is or with some butter. Pumpkin Bread perfection!
Can you freeze pumpkin bread?
Yes, pumpkin bread freezes well. Be sure the bread cools completely at room temperature. Wrap the loaf, or loaves, in plastic wrap and then foil if you want to wrap it up extra good! Freeze for up to 3 months.
Best pan to use to make pumpkin bread
Light colored aluminum loaf pans work best. A darker color metal loaf pan absorbs more heat and may result in a darker and thicker crust. Use a light colored aluminum loaf pan for a lighter more tender crust.
Can’t Get Enough Pumpkin?
Then you’re going to want to check out my Pumpkin Series ! It’s a collection of my favorite pumpkin recipes featured on Kroll’s Korner. You’ll find a little bit of everything, from sweet treats to savory dishes. Perfect for Fall baking & cooking!
More Fall Recipes You Will Love
Maple Cookies with Maple Glaze
Pumpkin French Toast Casserole (with brioche)
Maple Scones with Pecans
Chai Latte Pumpkin Pie
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Best Pumpkin Bread
Ingredients
Wet Ingredients
- 5 large eggs, room temperature
- 1, 15 oz. can 100% pumpkin puree
- 1/2 cup canola oil
- 1/4 cup melted butter, unsalted, slightly cooled
- 1/2 cup brown sugar, packed (dark or light)
- 1 tsp. pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- 1, 5.1 oz. package instant vanilla pudding mix
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
Cinnamon sugar topping (optional)
- 1 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl. 5 large eggs, room temperature
- Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth. 1, 15 oz. can 100% pumpkin puree, 1/2 cup canola oil, 1/4 cup melted butter, unsalted, slightly cooled, 1/2 cup brown sugar, packed (dark or light), 1 tsp. pure vanilla extract
- Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread) 2 cups all-purpose flour, spooned and leveled, 1 cup granulated sugar, 1, 5.1 oz. package instant vanilla pudding mix, 1 tsp. baking soda, 1 tsp. ground cinnamon, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground nutmeg
- Gradually beat dry ingredients into the wet ingredients until incorporated.
- Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper.
- Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired. 1 Tbsp. granulated sugar, 1 tsp. ground cinnamon
- Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
Video
Notes
- This recipe makes 2 loaves. If you’d like to make into 5 smaller mini loaves for gift giving, use 5 x 3 inch mini loaf pans and bake for 45-50 minutes or until toothpick inserted in the center comes out clean.
- *Note about baking time: Some ovens may require less time. You can check to see if your loaf is done around 55-60 minutes.
- Storage : store at room temperature for 3-4 days in a sealed baggie or container or in the fridge for 1 week. To freeze, allow the bread to cool completely, wrap in plastic wrap then place in a baggie and freeze for 2-3 months.
- This recipe was originally published in Sept 2020 and republished August 2024 with new photos.
- Cheesecake swirl: if you’d like to add a cheesecake swirl, use the cheesecake filling from my cheesecake banana bread.
