If you have been searching for the perfect pumpkin bread recipe, I must admit, this one is to-die-for! It's so light and fluffy and extra moist! It's definitely one of my favorite quick bread recipes!
It's similar in texture to the Starbucks Pumpkin Bread recipe but WAY less sweet! But if you have a sweet tooth, and like your pumpkin bread on the sweet side, this recipe is easily adaptable by adding more sugar in ¼ cup increments to get the sweetness to your liking. But try it this way first, I find the sweetness is perfect, I don't think you'll be disappointed!
Why You'll Love This Recipe:
- This pumpkin bread is extra moist thanks to the use of oil over butter (more on that below!)
- It's flavored with just the right amount of pumpkin pie spice to give it a beautiful fall flavor
- It uses pantry staples most of which you probably already have on hand
- You can whip it up with just 2 bowls and a whisk, no need to drag out the electric mixer!
- It makes two loaves, which you can either freeze the second or gift it as a holiday food gift.
More quick bread recipes!
- If you have leftover pumpkin puree try my Spiced Zucchini Bread Recipe.
- Ripe bananas? Try my Ultimate Banana Bread Recipe or the even more decadent Chocolate Banana Bread Recipe!
Watch My Video Demo on this Recipe Below
Subscribe to My YouTube Channel (it's free!)
Use the Canned Pumpkin
- Pumpkin bread is best made with canned pumpkin otherwise labeled as "pumpkin puree". It's just pure pumpkin. Stay away from "Pumpkin Pie Filling" which has added sugar and spices mixed into it.
- The benefit of using canned pumpkin is that you do not have to let it dry out before using it for pumpkin bread. It's already a thickly, condensed puree and ready to use for baking.
- If you have extra pumpkin puree try it in my Pumpkin Cinnamon Roll Loaf or my Pumpkin Spiced Waffles.
Butter vs. Oil
- This recipe calls for oil. I like to use oil, over butter because oil is pure fat and will create a lighter, more moist bread.
- Butter is only about 80% fat, 16 % water, and 4% milk solids.
- I've found the milk solids weigh down your bread and will create a denser, heavier bread.
Pumpkin Pie Spice is Key
Pumpkin Pie Spice is a combination of cinnamon, ground ginger, ground nutmeg, and ground cloves. If you live outside the United States and can't get Pumpkin Pie Spice, not to worry you can make your own!
Try my recipe for Homemade Pumpkin Pie Spice. It really adds all the flavor and feels like a taste of fall in every little bite! It only takes a few ingredients you probably already have in your spice cabinet. You can then store it in a small mason jar and place it in your cabinet to use for all your holiday baking.
The Toppings
Pumpkin Bread is pretty versatile and you can use a variety of toppings or mix-ins to add great flavor and texture to your bread.
I like to use walnuts for one loaf and pumpkin seeds for the other. But you could also use these ideas too either as a topping or mixed into the batter!
- chocolate chips
- dried cranberries
- pecans
- sunflower seeds
- granola
- coconut flakes
- raisins
Baking Time
Pumpkin Bread takes a fair amount of time to bake, mostly because loaf pans are narrow and deep. For this recipe, you should allow at least 40-50 minutes for both loaves to bake in a 9 x 5-inch loaf pan.
Be sure a long toothpick is inserted to make sure your bread is fully baked in the middle. It's really hard to rebake it after the fact!
Great for Gifting
This recipe makes two loaves, which makes it great for keeping one and gifting the other! Package it up in a plastic loaf sleeve, tie some raffia and faux berries around it. Then place it in a basket lined with burlap, add some coffee, and jams to create a thoughtful breakfast basket.
Assembling a Breakfast Basket
- I like to include store-bought Bonne Maman jams because they already come in cute vintage-inspired jelly jars.
- To continue the old-world charm, cut some linen fabric squares with pinking shears to create a decorative edge, then affix it to the jars with raffia for a homemade look.
The Gift That Keeps on Giving
It will create a wonderful basket of treats to bring to a neighbor or friend or to present as a hostess gift during the holidays. Your guests can dig into it the next day and be reminded of your thoughtfulness as they nibble on it throughout the week!
Storing the Bread After It's Baked
- Allow the pumpkin bread to fully cool, and then wrap it tightly in tin foil and refrigerate.
- It will last longer in the refrigerator and stay fresher than way too.
Freezing The Bread
- This bread freezes beautifully.
- If you decide to freeze it for individual portions it's best to slice it ahead of time wrap it in wax paper and then place the slices in a large freezer-safe container of Ziploc Bag and freeze for up to 2 months.
- Alternatively, you could wrap the entire loaf in wax paper, then foil and freeze for up to 2 months.
- The day before serving, defrost the loaf in the refrigerator overnight, and then slice and serve.
- To reheat, remove the wax paper, re-wrap in the foil and reheat in a 300F oven for 20-25 minutes
More Pumpkin Recipes!
- Pumpkin Scones with Chai Glaze
- Pumpkin Pie with Marshmallow Topping
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Cheesecake with Chocolate Swirl
If You Enjoyed This Recipe Please
Leave a rating and review below
Beth's Extra Moist Pumpkin Bread Recipe
This is the best pumpkin bread recipe. Extra moist and delicious! No electric mixer is needed. Great for Halloween or Thanksgiving parties!
Ingredients
- 5 eggs
- 1 ½ cups (300 g) of sugar
- 1 (15-oz can) (424 g) of pure pumpkin puree (about 1 ¾ cup)
- 1 cup (240 ml) of canola oil
- ½ cup (120 ml) of water
- 3 ½ cups (420 g) of flour
- 3 teaspoon (45 g) of pumpkin pie spice (or 2 teaspoon cinnamon, ¾ teaspoon nutmeg, ⅛ teaspoon cloves, ⅛ teaspoon ground ginger)
- 2 teaspoons (10 ml) baking soda
- 1 ½ teaspoon (7.5 ml) salt
Optional
- 1 cup (240 ml) of raisins or chocolate chips
- 1 cup (240 ml) of walnuts
- 1 cup (240 ml) of Pepitas (Toasted Pumpkin Seeds)
Instructions
- Preheat oven to 350F (176C) degrees.
- Grease two 9" x 5" (23 cm x 13 cm) loaf pans with baking spray.
- In a medium-sized bowl whisk together the dry ingredients and set aside.
- In a large bowl whisk together the eggs, sugar, pumpkin puree, oil, and water.
- Add the dry ingredients, into the wet ingredients, ⅓ at a time, being careful not to over mix! (Or you will have tough bread!)
- Add the raisins or chocolate chips if using.
- Distribute batter equally across two loaf pans. Top one with walnuts and top the other with Pepitas.
- Bake until a toothpick comes out clean, about 45-50 mins
Notes
- Use baking spray over butter and flour, it will provide an easier release from the loaf pans.
- Don't replace the water with milk, or skip it, the water adds wonderful moisture to this bread! It's the secret ingredient!
- This bread freezes beautifully! Just allow to cool completely, wrap in wave paper and then wrap in foil. Thaw in the fridge overnight or place in microwave to reheat.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 87mgCarbohydrates: 40gFiber: 3gSugar: 12gProtein: 8g
Deborah Farson says
Great recipe, I’m really happy with the taste.
Msc says
What other oils can be used as a substitute for canola oil?
Beth Le Manach says
Oh sure you could use Vegetable Oil or Corn Oil,Grapeseed oil, even melted coconut oil if you like 🙂 Hope you enjoy it!
Maria Kember says
Beth. I've never seen Pumpkin Purée in Australian stores. Can I steam Pumpkin ?if so. How much pumpkin please?
Beth Le Manach says
Oh sure, you could definitely do that. YOu'll need 425g of it, and after it's steamed and cooled, blot it dry with a paper towel to absorb the moisture. The steamed method will create more moisture than the canned variety so good to just remove some of that before baking. Hope you enjoy it!
Yasmine Maggs says
Hi Beth, another amazing recipe! Thank you. I’ve just finished the last slice of pumpkin bread and the texture and taste was outstanding. I added the walnuts in the cake batter and also added more chopped walnuts to the topping along with pumpkin seeds. It’s even more delicious spread with tahini and drizzled with honey. Love from the UK x
anna says
Hi Beth, can I half the recipe to make one bread? If so, should I use 3 eggs? thanks and thanks for ALL you share. Everything you teach us is Fabulous! Hope you had a nice thanksgiving.
Beth Le Manach says
Oh sure you can definitely half the recipe. I would actually use 2 eggs, otherwise, I find the half portion gets a bit too eggy with 3. Just did this for Thanksgiving and halved it so it's fresh in my mind ha! 🙂 Hope you enjoy!!
Jane says
Oh my goodness this bread is delicious and so is the hostess gift suggestion. Love it! Thank you for sharing and I’m so glad I found your site.
Beth Le Manach says
Aww thanks, Jane I'm so glad you found me too! Another great one is my Banana Bread Recipe. That also makes a fantastic hostess gift too! 🙂 I hope you enjoy!
Ali says
Just made 6 mini loaves for all of my kids' teachers at school for the holidays. So yummy and so festive!
May says
I just finished my first slice of this delicious pumpkin bread. I cut the recipe in half and made one loft and threw some walnuts into the mix along with the raisins. It's a bit crowded but tastes so good. I love that shared this recipe! Thank you Beth! ?
entertainingwithbeth says
YAY! So glad it was a hit! Love the idea of the raisins 🙂
yulca says
Finally got a chance to make this - yummy! Maybe next time I'll try to replace the eggs with chia eggs to make sure my vegan friends get a chance to enjoy it, too :).
Keep up the great work, Beth! I discovered you on YouTube fairly recently and love your minimum effort, maximum effect approach to cooking & hosting. All the best from Germany!
entertainingwithbeth says
Awe thanks! I'm so glad the bread was a success and you enjoyed it! Great idea to make it vegan! Hope your friends like it too 🙂
Dace says
Dear Beth! I tried the recipe and it really is the ultimate pumpkin bread. The best! Extra moist and all the spices somehow reminds me of Christmas. I even made my own pumpkin puree, as we don't have it in stores where I live.
Even my very picky husband and kids loved it! Thank you!
entertainingwithbeth says
YAY! So glad it was a hit! 🙂
Beatriz says
Hi, Beth!
I've tried this recipe last month and it was by far the best pumpkin bread I ever had!
Thank you for sharing it!
By the way, can it be kept in the freezer? If so, for how long?
Thank you!
entertainingwithbeth says
Oh yes it will keep in the freezer beautifully! For about a month or so. So happy to hear it was a hit! enjoy! 🙂
Sky says
I wanted to try these out so badly. But i have some questions, for flour, do we use all purpose? I'm not quite good at baking so i have no clue.
Kentucky Mama says
Always use Unbleached flour. The other has been chemically processed and scientifically proven to be cancer causing. I've been baking for 30 years and that's all I've ever used Thanks to a dear friend that was aware of difference between the two flours.
Just b/c it's on the shelves@ grocery doesn't means it's safe. Buyer be aware! Read the ingredients.
Ursula says
This pumpkin bread is the best!!! Really fall in a bread. Thank you!
entertainingwithbeth says
YAY! So glad it has been a hit 🙂