This post may contain affiliate links. See my disclosure statement.
With autumn almost here, the spicy scent of pumpkin bread baking in the oven just seems perfect. I’ve been making this moist pumpkin bread recipe for years, and it’s delicious! Includes baking times for different sized loaf pans.
I love to make quick breads…and this delicious loaf of pumpkin bread is simply one of the best ever. I have tried several different recipes over the years, but find this to be the best pumpkin bread recipe because it’s moist, yet not mushy in the middle of the loaf. The pumpkin flavor is definitely the best part!
This is an old recipe, as you can tell from the ingredients. I made the recipe slightly healthier by using coconut oil instead of canola oil, and reducing the amount of sugar. The original recipe called for 2 cups of sugar, and I have reduced it to 1 1/2 cups. I hate to mess with it too much…it’s a once-a-year treat!
Ingredient Notes
- The pumpkin mixture begins with 100% pure canned pumpkin puree: the brand most commonly used is Libby’s, but store or generic brands are perfectly fine. Definitely don’t get pumpkin pie filling!
- Eggs: binds the batter
- White sugar: necessary to sweeten this flavorful pumpkin bread.
- Refined coconut oil: I have been using coconut oil in my baked goods for a while and it’s wonderful. A healthier choice than canola oil or vegetable oil.
- All purpose flour: the base of any loaf of bread.
- Cinnamon: every pumpkin recipe must have cinnamon!
- Allspice: adds more autumn goodness.
- Baking soda: leavening for the bread to rise.
- Baking powder: additional leavening.
- Salt: balances the flavors.
How To Make
- Preheat oven to 350 degrees F.
- In a large bowl with an electric mixer, or bowl of a stand mixer, blend pumpkin, eggs, sugar, and oil together.
- In a separate bowl combine the all purpose flour, cinnamon, allspice, baking soda, baking powder, and salt. Whisk all together.
- Gradually add dry ingredients to wet ingredients until well blended.
- Pour the pumpkin bread batter into prepared loaf pan or pans. Use Baker’s Joy nonstick spray, or grease and flour your pans.
- Baking time for small loaves = 25-30 min.
- Baking time for large loaves = 50-55 min.
- Remove from oven and cool on a wire rack for 5 minutes. Remove from pans.
Frequently Asked Questions
The best way to keep pumpkin bread moist after you bake it, is to let the bread cool slightly, and then wrap each loaf in plastic wrap or Press’n Seal. Store the bread at room temperature. This way of storing the bread locks the moisture in, and keeps the air from drying it out. The loaves will stay fresh for up to 5 days.
You will know the pumpkin bread is finished baking when you insert a toothpick, cake tester, or thin knife into the center of the bread and it comes out clean.
Wrap the pumpkin bread in plastic wrap or Press’n Seal and store it at room temperature for up to 3 days. It can also be stored in an air-tight container. If you want to lengthen the shelf life of your bread, place it in the refrigerator.
Yes, this easy pumpkin bread recipe freezes beautifully. After wrapping the loaves in plastic wrap or Press’n Seal, place them in a resealable freezer bag or wrap them in aluminum foil. If using a resealable bag, push as much air as you can out of the bag before placing it in the freezer. Make sure to mark the date on the bag. Store the loaves in the freezer for up to 6 months. To defrost, just let the loaves sit out at room temperature.
It’s fine to divide this batter into two large loaves. Keep in mind that larger loaves are harder to get done, and can sometimes get too brown on the outside before they are cooked all the way through in the middle. Making small loaves completely eliminates this issue, plus you have some to keep, and some to give away!
Moist Pumpkin Muffins
If you don’t want to make pumpkin loaf, this recipe is perfect for muffins. Fill your muffin pan vessels almost all the way full with batter. Bake at 400 degrees F for 20 to 25 minutes. Watch them closely at the end so they don’t get too brown. Baking them at the higher temperature for less time makes the center rise, and you will have lovely, domed muffins.
More Pumpkin Bread Recipe Variations
- An equal amount of softened butter can be substituted for the oil. The bread may have a different consistency, but it will still be delicious.
- Half of the white sugar can be swapped out with brown sugar.
- Other spices: nutmeg, cloves, pumpkin pie spice, ginger, vanilla, or maple syrup.
- Delicious mix-ins: chocolate chips, raisins, chopped walnuts or pecans.
- Sprinkle the top with a cinnamon-sugar mixture before baking, creating a caramelized crust.
- Reader tip: “I bake my pumpkin breads/cakes in well greased/floured (metal) coffee cans. Fill approximately halfway and bake. They pop right out when baked and have an adorable bee hive shape that slices into perfect rounds for serving.”
About the Baking Times
In my experience, baking times should always be used as guidelines. Every oven is different, and every pan is different. I just made this recipe recently (for about the 100th time) and my six small loaves of bread were perfectly done in 30 minutes in my convection gas oven.
Beyond the obvious enjoyment you get from eating a slice of pumpkin bread, making it is a great way to get your kids and grandkids active in the kitchen. It also makes a lovely autumn gift. To package a loaf like in the image above, just fold a piece of parchment paper to fit, with a little of the bread showing on each end. Hold the parchment paper in place with twine or narrow ribbon.
Shop + Source
*As an Amazon Associate, I earn from qualifying purchases.
Don’t hesitate to roll up your sleeves, gather your ingredients, and try your hand at making your own pumpkin bread. The rewards are not just in the amazing end result, but also in the pride and satisfaction that comes from creating something truly special in your own kitchen, with your own hands.
Pumpkin Bread Recipe
Ingredients
- 15 oz. can of 100% pure pumpkin
- 4 eggs
- 1 1/2 cups sugar
- 1 1/2 cups refined coconut oil (canola or vegetable oil can also be used)
- 3 cups flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Ground nuts can be added if desired.
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, blend pumpkin, eggs, sugar, and oil together with electric mixer.
- In a separate bowl combine flour, cinnamon, allspice, baking soda, baking powder, and salt. Whisk together.
- Gradually add flour mixture to pumpkin mixture until well blended.
- Pour batter into greased and floured pans. Or use Baker’s Joy nonstick spray.
- Small loaves = 25-30 min.
- Large loaves = 50-55 min.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
JOIN THE OSP COMMUNITY
Sign up to get uncomplicated recipes, unlimited seasonal decor, and
understated ways to refresh your home sent straight to your email inbox!
More Pumpkin Recipes
The Autumn Market
A collection of wonderful
fall decor items,
curated especially for you.
Very easy to make. Came out nice and moist. The only change I made was to cut the sugar down to 1 cup.
I am planning to make the Pumpkin Bread. Just 2 questions.
How many of the small (5 1/2″) loafs does the recipe make?
Could I half the recipe?
Thank you.
Thank you so much for your wonderful recipes with clear instructions and beautiful photos. You make homemaking a wonderful art.
Wonderful, healthy recipe Ann! I can’t wait to bake this!!
Best recipe for Pumpkin Bread!!!!!
Saving the pumpkin bread recipe for sure! Breads can be tricky and if you’ve tested this one out Ann, it’s a keeper!
The cookies use all purpose flour. Thank you!
Ann, your kitchen is so colorful and happy looking. The pumpkin bread looks so good, I’m hoping to have time this weekend to make it. Thanks so much for including in the recipe the sizes of the different loaf pans. Saves me time from going to the internet to look for that info!
Blessings!
I’ve made this a few times since you published this fall. Everyone loves it whether large or mini loaf or muffins. I sprinkled the top with salted pumpkin seeds before baking. This gives a nice sweet and salty balance. Thanks for sharing.
I would like to try this recipe. This bread will be good for Clergy Appreciation Day coming up in October.
What nut goes best with pumpkin?
I would say walnuts…with pecans coming in a close second!
I bake my pumpkin breads/cakes in well greased/floured coffee cans. Fill approximately halfway and bake. They pop right out when baked and have an adorable bee hive shape that slices into perfect rounds for serving.
Ann, this is the recipe I have used for years. It is the best! So glad you use it too and that you shared it. Love your blog.
Take care.
Emily
Hi Ann, I made the pumpkin bread and it’s wonderful! Thanks for the recipe. Hope you’re having a great weekend.