Best Pumpkin Bread

Why You’ll Love This Recipe

I love how easy this recipe is to make while delivering bakery-level results. It uses pantry staples, comes together in one bowl, and stays moist for days. The warm spices pair perfectly with the pumpkin, and it’s easy to customize with chocolate chips or nuts. It makes two loaves—one for now and one to gift or freeze, which is always a win in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• 4 large eggs

• 1 cup vegetable oil

Dry Ingredients:

• 2 cups sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ½ teaspoon ground cloves

Optional Add-ins:

• 1 cup chopped nuts or chocolate chips

Directions

1. Preheat and Prepare
I preheat the oven to 350°F (175°C) and grease or line two 9×5-inch loaf pans with parchment paper.

2. Mix Wet Ingredients
In a large bowl, I whisk together the pumpkin puree, eggs, and vegetable oil until smooth and well combined.

3. Add Sugar
I mix in the sugar gradually, stirring until the mixture becomes creamy.

4. Combine Dry Ingredients
In another bowl, I whisk together the flour, baking soda, baking powder, salt, and all the spices.

5. Bring It All Together
I gradually add the dry ingredients to the wet mixture, stirring just until no dry flour remains. If I’m using nuts or chocolate chips, I fold them in at this stage.

6. Divide and Bake
I pour the batter evenly into the two prepared loaf pans and bake for 60–70 minutes. I test doneness by inserting a toothpick into the center—it should come out clean.

7. Cool and Serve
I let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. I love slicing into them once slightly warm or saving them for the next morning.

Servings and timing

• Servings: 16 slices

• Prep Time: 20 minutes

• Cook Time: 1 hour 10 minutes

• Total Time: 1 hour 30 minutes

Variations

Here are a few ways I like to personalize this recipe:

• For extra indulgence: Add ½ cup white chocolate chips and ½ cup chopped pecans

• For a lighter touch: Use half whole wheat flour for added fiber

• For a spicier kick: Add a pinch of cayenne or extra ginger

• For muffins instead: Bake in a muffin tin for 20–25 minutes

Storage/Reheating

I wrap the loaves tightly in foil or plastic wrap and keep them at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. Slices freeze beautifully—just wrap each piece in plastic wrap and freeze for up to 3 months. To reheat, I warm slices in the microwave for about 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes. I sometimes use homemade pumpkin puree, but I make sure it’s not too watery. I drain it with cheesecloth if needed.

Can I make this gluten-free?

I’ve made it with a 1:1 gluten-free flour blend and it turned out great. Just be sure to mix gently to avoid a gummy texture.

What oil works best?

I usually use vegetable oil, but I’ve also had success with canola or melted coconut oil. Each adds its own subtle flavor.

Can I reduce the sugar?

Yes. I’ve reduced the sugar to 1½ cups with good results. It’s slightly less sweet but still very flavorful.

Can I make this into mini loaves?

Definitely. I bake mini loaves for about 30–35 minutes and check with a toothpick for doneness.

Conclusion

This pumpkin bread has earned a permanent spot in my baking rotation every fall—and honestly, year-round too. It’s simple to make, deeply spiced, and incredibly moist. Whether I serve it plain, with butter, or toasted the next morning, it’s always a slice of comfort. I often double the recipe just to make sure there’s enough to share—or freeze for those days when I need a cozy bite of something homemade.

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