Perfectly Moist Pumpkin Bread
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This is my mother’s recipe for pumpkin bread (or pumpkin loaf). Using canned pumpkin, it comes together in one bowl in minutes and is nicely spiced and full of fall flavors.
Everyone and their mother has a recipe for pumpkin bread. This happens to be my mother’s recipe — not sure where it originates beyond her — and it is incredibly delicious. Made with oil as opposed to butter, the batter comes together in minutes, and the texture of the finished bread is especially moist. If you don’t have a pumpkin quick bread recipe up your sleeve, this one is a winner.
What’s more? It’s a one-bowl job. No need to pull out the stand mixer for this one either. Grab a bowl and whisk, and you’re off!
Make it Ahead
I like to mix my batter at night, pour it into greased pans in the morning, then send the pans off to the oven. There is nothing like the smell of cinnamon-spiced pumpkin bread baking away on a fall (or winter!) morning.
Give it Away
If you have mini loaf pans, this quick bread makes an excellent gift. Mini loaf pans can be purchased here. Mini disposable loaf pans can be purchased here, too. These are great to use for quick breads year-round, but they are especially great to have on hand around the winter holidays.
PS: The Best Banana Bread
PPS: The Best Zucchini Bread (Award Winning 🎉🎉🎉)
What Spices are Good in Pumpkin Bread?
For simplicity, I use cinnamon and nutmeg in the recipe below. These are the classic “pumpkin pie” spices:
- cinnamon
- nutmeg
- cloves
- allspice
- ginger
Any of the above “warm” spices would complement the pumpkin flavor in the recipe below.
How to Make One-Bowl Pumpkin Bread
Here’s the play-by-play:
Gather your ingredients:
Add them to a mixing bowl as directed in the recipe below. A one-bowl job!
Transfer batter to two standard loaf pans or …
… five mini loaf pans:
Bake for about an hour for standard loaf pans:
Bake for 35-45 minutes for mini loaf pans:
This pumpkin bread makes a great gift!
PrintPerfectly Moist Pumpkin Bread
- Total Time: 60 minutes
- Yield: 2 standard loaf pans
Description
This is my mother’s recipe for pumpkin bread (or pumpkin loaf). Using canned pumpkin, it comes together in one bowl in minutes and is nicely spiced and full of fall flavors.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too.
Canned Pumpkin: Some cans are 15 ounces; others are 16 ounces. It doesn’t matter – use the full can of whichever you purchase.
Ingredients
- 2 cups (424 g) sugar
- 1 cup (215 g) grapeseed oil or organic canola oil or other neutral oil
- 4 eggs
- 15 to 16 ounces (454 g) canned pumpkin (not pie filling), see notes above
- 3/4 cup (177 g) water
- 3 cups (384 g) flour
- 2 teaspoons baking soda
- 1 to 1.5 teaspoon (5 to 7 grams) fine sea salt or kosher salt … I use 1.5 teaspoons salt now
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (or less)
- 1/2 teaspoon cloves (optional… I never use)
- 1/2 teaspoon allspice (optional… I never use)
Instructions
- Preheat oven to 350ºF. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or 4 to 5 mini loaf pans depending on what size you are using — don’t fill pans higher than 2/3 full) with butter or non-stick spray.
- Using a stand mixer or hand mixer or simply a whisk (my preference!) beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
- Add the flour, baking soda, salt, cinnamon, nutmeg, cloves (if using), and allspice (if using). Whisk only until just incorporated. Pour batter into prepared pans.
- Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when the center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.
- Let cool 15-20 minutes in pan; then transfer to a cooling rack to continue cooling before cutting and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Quick Bread
- Method: Oven
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
500 Comments on “Perfectly Moist Pumpkin Bread”
I’ve tried a lot of pumpkin loaf recipes in the past, and this is the best! I made these a few days ago and didn’t change a thing except for going conservative on the cloves, nutmeg, and allspice. I used only 1/8 tsp. of each for this first time to see if I liked it. I will add more next time. But I kept the cinnamon the same. I didn’t have disposable pans, so I used glass loaf pans. I lowered the oven temp. to 325, and they took about 1hr. and 10 min. I greased and floured the pans really well. They are delicious! My daughter plans on making a gluten free version!! Kudos!!
So happy to hear this, Jackie! And I’ll be curious as to how the g-f version comes out. Hope it turns out well for her!
Thank you to you and your mother for this simple, tasty pumpkin bread recipe. I live at high altitude (over 10,000′) in CO and baking can be tricky. I made 3 large loaves that smelled great baking and rose beautifully. I used walnuts in 2 and left 1 without for my grandchildren. Other than adding walnuts, I followed your recipe as written. It snowed here today, and my husband and I just had a little pumpkin bread treat in front of the fire!
How cozy!! I love this. Thank you for writing in. So happy you liked the pumpkin bread.
Alexandra, I’ve made the pumpkin bread many times since 2015. It’s one of my family’s favorites. I made it again today – some of the grandchildren are coming for the weekend. My husband and I just each had a slice to make sure it’s as good as always. Yum! Here at high altitude it makes 3 large loaves. I make 2 with nuts and one without. It’s probably the recipe I use most often from Pinterest.
So happy to hear this, Barb! Great to hear it turns out well at high altitude, too.
I came across this recipe on Pinterest. This has to be the best bread I have ever tasted!! It is so moist and the house smells so good. I made my first batch yesterday thinking that I would take a loaf to work for our “flavors of fall” day. Needless to say, my family enjoyed it so much that I’m now making my third batch in two days!! Thank you for this amazing recipe.
Made this tonight, only used cinnamon for seasoning and it still turned out Ah-mazing! Good thing it made two loves, my husband and two littles practically scarfed down one loaf in a matter of minutes! So happy I found this recipe. Definitely one to save in our recipe book.
Yay!! So happy to hear this, Crystal. My littles love this one, too 🙂
I just made this bread and it turned out really well! I made a 1/2 batch (1 full-sized loaf). I ended up baking mine for 65 minutes (covered with foil for the last 15 minutes to keep the top from getting too brown). Next time, I think that I’ll increase the spice measurements.
ive made this recipe several times. The first time I use the big can of pumpkin so it was very dense, still very good and of course it took longer to make. Next time, I used the right amount of pumpkin and it was great. I’ve also added ginger too. I’ve made it with regular sugar, not quite 2 cups and with Splenda which tastes equally good. These are for bake sales for a non-profit. I bake them during the week, freeze them then defrost them the night before the sale. Works out really well. ?
what are the chances that anyone else has tried substituting butter for the oil? I could only make it through about 1/2 of the comments and still haven’t seen this question. could it be that I am the only one who really loves butter? thanks for the tips.
Go for it! Just cream it with sugar, then add the eggs,etc… you got this! 🙂
How did this work out? Did you add 1c melted butter?
Just made this tonight and I think it’s a fabulous recipe that’s open to experimentation without a lot of risk. My first go at it, I used coconut oil instead of canola and the flavours are very nice and complimentary. I only used pumpkin pie spice in my halved recipe (about 1 1/2 tsps.) and a generous handful of chia to up the fibre as I’d like slices of this to replace the store-bought cereal bars we’ve been eating. Can’t wait to try some other ideas with this recipe! By the way, I found this from your peasant bread recipe which I also tried for the first time yesterday. It’s wonderful!
I absolutely love this recipe! I used fresh pumpkin that I peeled and cooked. I added about 1-1/2 cups of pecans and 1 cup of raisins and cooked it in a Bundt pan. It is absolutely de-lish! The was my first time making pumpkin bread. My only issue is, I am having problems leaving it alone! I will make this again.
Thanks!
Cynthia
So happy to hear this, Cynthia! And glad to hear the fresh pumpkin worked well — going to try that!
Thank you for posting about using fresh pumpkin-I have a bunch stored in my freezer and was wondering if I would be able to use this in the fall. 🙂
I just tried this recipe with a tweek here and there, instead of 2 cups of sugar I used 1 cup and 1 cup of apple sauce, (trying to cut back on sugar for the hyperactive kiddos),1/2 cup oil 1/2 cup unsalted butter melted, added a dash of vanilla and after baking topped with a VERY thin dusting of powder sugar for looks, it is AWESOME, it is moist yet not overly sweet,you can taste the buttery flavor but not too much to drown out the pumpkin I can.t wait for the boys to try it…it was one of those 3 a.m. projects LOL. thanks so much for posting it !!!
Does anyone know at what point would I add the applesauce?
I would add it in step 2! Good luck!
I love your site, the photos make everything so appealing and it’s so easy to find just what I’m looking for. Just made this recently and it’s amazing
I’m so happy to hear this, Abbie! Thank you for your kind words. Means so much.
Just made this recipe tonight. My first time making pumpkin bread. I went by the directions exactly and it turned out great. I actually got two mini loaves and twelve muffins out of it. As I was eating the first muffin I thought this would be even better with walnuts. After I finished my muffin, I read through all the comments that came after the recipe. I will definitely try some of the suggestions with the next batch. I love giving baked goods as gifts. Thank you for posting such a great recipe. Happy Fall.
So happy to hear this, April!! This bread does make a great gift. Thanks for writing in!
i am allergic to cinnamon, can i omit that part?
Yes, absolutely!
What type of flour do you use, self rising or plain?
I just made this recipe for the first time and I substituted unsweetened applesauce for one half of the oil, like someone else had suggested, and I added Walnuts and three quarter cup small frozen blueberries and it turned out fantastic! I baked it in six mini pans for 35 minutes. It was moist and rose well. I look forward to making it again as soon as I eat this up (which won’t take long!!)
so happy to hear this! Thanks so much for writing in and sharing your changes.
For sugar can you use 1 cup of white and 1 cup o Brown sugar
Yes! Sorry for the delay here!
Oh my goodness this bread so so yummy and delicious! I was looking for a pumpkin quick bread recipe for a company bake sale. My mini loaves were a hit! I used all of the spices suggested, and highly recommend using them all! It literally tastes like fall. This bread also freezes really well, so I’ll definitely be making more to have on hand when friends pop over 🙂 A++++
So happy to hear this, Michelle!
Thanks for this recipe. I made one lol af, halving the recipe, added 1/2 cup semi sweet chips, some coconut shreds I had, and had all the spices so used the.mfor clove I ground up 3 in a mortar and pestle. It wa so good and orated in one day, that I’m making another tonight
Haha, I love it — this pumpkin bread will do this! So good, right?
My daughter is allergic to eggs. Can I substitute flax eggs for the 4 eggs in the recipe?
I’m sure! I have to admit I’ve never done this, but I know vegan bakers who do these sorts of things all the time. Have you ever done the flax eggs substitution in a quick bread? If you have, then I would say you are in the clear!
I made this for a bake sale. Followed the recipe exactly and added pumpkin seeds to the top before baking. So wonderfully perfect!!! Thanks so much for sharing this.
So happy to hear this, Andrea! That’s wonderful! love the idea of pumpkin seeds—so pretty!
Wondering if Bread flour can be used ?
Absolutely!
I’d like to make three loaves. I tried but it came out like bread pudding instead. I think its the water that’s giving me problems. Any Suggestions?
Not sure Sarah. I’ve made this recipe so many times. Are you sure you measured the flour correctly? Did you bake it long enough?
I was able to figure it out. I used a little less water, what I should have said was that I was making two pound loaves. It came out perfect after I reduced the water a bit. Thanks for replying.
My bread turned out to have a really metallic after taste…like too much baking soda? Has that happened to anyone else? I am so sad about it.
Oh no! That is really sad. Question: could you have possibly added more than 2 teaspoons of baking soda?
Love pumpkin anything!! This looks simply divine! Can I substitute milk for water? Has anyone tried that?
Never tried, but I imagine it would be fine! May I ask your reasoning behind using water in place of the milk?
This recipe sounds wonderful. Instead of baking in loaf pans could it be done in muffin pans? About how long do you think it would take to bake them in a regular size muffin pan and also in mini pans? Thanks and can’t wait to try them.
Yes, absolutely! I think for muffins, start checking after 15 minutes. Touch the top gently with your finger — it should spring back and not feel wet. Same for mini loaf pans. It may take as long as 20 or 25 minutes, but as long as you start checking early, you’ll be in good shape. This recipe is forgiving, too, so if you overcook a little bit, it will be fine. It’s hard to give a specific time because every oven is different, and mini pans come in all sorts of sizes, too. Yay!! Happy Baking!!
this is my go-to pumpkin bread! so good!!
woohoo!
Easy to make and delicious! I did one cup of sugar 1 cup of unsweetened applesauce…. instead of 2 cups of sugar. Not sweet at all. I added a bit of extra seasoning, next time I will double the seasonings. I did add raisins and walnuts to one loaf. I like very flavorful baked items with nuts. So ,next time a lot of extra cinnamon, allspice, Etc. with nuts.
Meant to say extra spices!
So happy to hear all of this, Karen!
Can you tell me how the water works in the recipe ? Can you substitute another liquid? Thank you
I’m not sure about the science, but it works! What other liquid are you thinking about? The flavor of this bread is so good as it is, and I think it’s kind of nice that it doesn’t call for milk or buttermilk or something else, no?
Does the recipe fill 2 9 x 5 loaves or the smaller 6 cup 8 1/2 x 2 1/2 pans?
I use 8.5×4.5-inch pans, but I think anything similar will work. If you use a larger pan, you may want to start checking on it earlier.
This bread is so good!! My mom and sisters raved. about it. I added toasted pecans to my loaves and used 1 cup of whole wheat flour plus 2 cups of regular flour. We all liked that it wasn’t too sweet. Thank you so much for sharing this recipe. Your website is my favorite cooking website by far!!! God bless you for sharing your gift!!
Can you use almond flour ?
If you’re trying to make it gluten-free, I would use a gf flour blend — almond flour alone won’t provide enough structure.