It’s hard to beat this homemade pumpkin bread. A fall favorite recipe packed with cinnamon, nutmeg, and ginger with the option of adding chocolate chips! A family favorite and one-bowl dessert everyone will love.
Searching for more popular pumpkin recipes? Try my Pumpkin Pie Milkshakes!
This recipe was originally published November 13, 2013. It has since been updated to include helpful tips and refreshed photos.
Recipe Features
- One-Bowl Dessert: You’ll only get one mixing bowl and one loaf pan dirty- which makes this a fuss free treat that is a winner!
- No Mixer Needed: This recipe is best whisked by hand which means you won’t need to get out the electric mixer.
- Freezer Friendly: Freeze individual slices or a whole loaf for up to 2 months.
Quick breads are one of my favorites to make. You just cannot beat a slice of warm banana bread, cinnamon crunch loaf, or easy pumpkin bread. I can honestly say this is the best pumpkin bread we have ever had and reminds me a lot of a local bakery, Great Harvest. It is incredibly moist, full of pumpkin flavor, and has the most amazing spice with the addition of cinnamon and ginger. You can even add chocolate chips if you’d like!
Moist Pumpkin Bread Ingredients:
What makes this recipe the best? First of all, it is the perfect texture. I’m talking so moist that you’ll be tempted to eat the entire pumpkin loaf, but not soggy and sunken. It also has the PERFECT blend of spices. Cinnamon, ginger, nutmeg… The gangs all here and leaves you with absolute perfection. Let’s break down the ingredients so you can get started:
- Pumpkin: Make sure you check and double check the label of the canned pumpkin you purchase. This recipe uses pure pumpkin, not pumpkin pie filling. You can also opt for a homemade pumpkin puree if you’re feeling adventurous.
- Oil: I like to use regular vegetable oil in this recipe. However, we have tried it with applesauce, butter, and avocado oil with great success. Use an equal ratio of 1:1 if you plan on substituting.
- Flour, Sugar, and Spices: This recipe will work best with all-purpose flour and granulated sugar. For the fall spices, stick with cinnamon, nutmeg, cloves, and ginger.
We have also been known to add in a handful of chocolate chips. This optional ingredient gives you a sweet bread that is just too good to resist.
Step By Step Instructions
- Preheat the oven to 350 degrees.
- Spray 1 – 9×5 loaf pan with baking spray or line with parchment paper. Set aside.
- While the oven is preheating, whisk together the pumpkin puree, eggs, oil, vanilla extract and sugar in a medium bowl.
- Add the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir until just combined and no white from the flour remains.
- Transfer the bread to your prepared baking dish.
- Bake 45 to 50 minutes, or until a knife comes out clean in the center of the bread.
- Remove from the pan and allow to cool completely before storing.
Make Ahead:
You can make this recipe in advance and freeze the whole loaf or individual slices. When ready to serve, remove from the freezer and allow to come to room temperature on the counter. Frozen bread will last up to 2 months.
Tips for this Pumpkin Loaf Recipe
- Hand mix the batter. This helps from over mixing which can leave you with a more dry dense cake.
- Make sure you buy pure pumpkin puree not pumpkin pie mix.
- Top browning too quickly? Lower the oven rack to the lower third position before preheating the oven. This will move the bread away from the heatsource, allowing it to cook fully without over cooking the top.
The secret to keeping your pumpkin bread moist is in the ingredients. Be sure to measure the oil, puree and milk accurately. You can also wrap it in foil after it’s cooked and cooled for 10 minutes. The foil traps in any moisture that is trying to be released.
If you find that your bread is a little more dense and gummy, there is most likely too much puree in the batter. Be sure to level off the measuring cup when adding the pumpkin to ensure the proper amount is incorporated into the batter.
The best way to tell if your bread is ready to come out of the oven is to insert a toothpick or knife in the center. This bread will form a crack across the top as it bakes. I stick a toothpick right in the center of that crease. If it comes out of the bread clean, with no batter stuck to the sides, the bread is done and ready to be pulled out.
Once the bread is cooled completely you will want to wrap it tightly in foil or plastic wrap. Keep the bread stored at room temperature for pu to 5 days.
More Pumpkin Recipes:
- Easy Pumpkin Muffins
- Pumpkin Truffles
- Pumpkin Chocolate Chip Cookie Recipe
- Easy Pumpkin Cheesecake Bars
- Slow Cooker Pumpkin Pie
- Pumpkin Pie Granola
- DIY Pumpkin Dog Treats
- Homemade Pumpkin Pie Spice
- Best Ever Pumpkin Bars
- Pumpkin French Toast
More Bread Recipes:
- No Knead Bread
- Very Best Cornbread
- Homemade Banana Bread
- Honey Oat Loaf
- Sandwich Bread
- Easy Pita Recipe
- Lemon Coconut Quick Bread
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Pumpkin Bread
Ingredients
- 1-1/2 cups pumpkin puree
- 2 large eggs
- 1/2 cup oil
- 1/4 cup milk
- 1 cup sugar
- 1-3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees.
- Spray 1 – 9×5 loaf pan with baking spray or line with parchment paper. Set aside.
- While the oven is preheating, whisk together the pumpkin puree, eggs, oil, vanilla extract and sugar in a medium bowl.
- Add the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir until just combined and no white from the flour remains.
- Transfer the bread to your prepared baking dish.
- Bake 45 to 60 minutes, or until a knife comes out clean in the center of the bread.
- Remove from the pan and allow to cool completely before storing.
Video
Notes
- Make Ahead: You can make this recipe in advance and freeze the whole loaf or individual slices. When ready to serve, remove from the freezer and allow to come to room temperature on the counter. Frozen bread will last up to 2 months.
- Hand mix the batter. This helps from over mixing which can leave you with a more dry dense cake.
- Make sure you buy pure pumpkin puree not pumpkin pie mix.
- Top browning too quickly? Lower the oven rack to the lower third position before preheating the oven. This will move the bread away from the heatsource, allowing it to cook fully without over cooking the top.
Nutrition
Equipment
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Comments & Reviews
Sandy Curtis says
I just made your pumpkin bread last night and it was AMAZING!! My husband loved it and he doesn’t care for pumpkin! It is the best recipe I have ever used and I thank you SO VERY MUCH!! The best!!
Jesseca says
So HAPPY that the recipe was a success! It’s one of our favorites and made an appearance tonight at our thanksgiving!
Carmen says
Sounds delicious. I didn’t realize you could get pumpkin in a carton.
Dina says
it sounds yummy!