Description

This classic pumpkin bread recipe is a deliciously moist, spiced loaf that brings the warm flavors of fall to your table. Made with real pumpkin puree and a blend of cinnamon, nutmeg, and cloves, it’s perfect for breakfast, a snack, or dessert. The recipe is versatile and easy to customize—add chocolate chips, nuts, or even a cream cheese swirl for extra indulgence. Whether you’re a beginner or experienced baker, this pumpkin bread is a foolproof favorite that’s sure to impress.

Ingredients

Scale

Wet Ingredients

5 large eggs, room temperature
1, 15 oz. can 100% pumpkin puree
1/2 cup canola oil
1/4 cup melted butter, unsalted, slightly cooled
1/2 cup brown sugar, packed (dark or light)
1 tsp. pure vanilla extract

Dry Ingredients

2 cups all-purpose flour, spooned and leveled
1 cup granulated sugar
1, 5.1 oz. package instant vanilla pudding mix
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. baking powder1/2 tsp. salt
1/2 tsp. ground nutmeg

Cinnamon sugar topping (optional)

1 Tbsp. granulated sugar
1 tsp. ground cinnamon

Instructions

Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
5 large eggs, room temperatur
Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
1, 15 oz. can 100% pumpkin puree,1/2 cup canola oil,1/4 cup melted butter, unsalted, slightly cooled,1/2 cup brown sugar, packed (dark or light),1 tsp. pure vanilla extract
Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)
2 cups all-purpose flour, spooned and leveled,1 cup granulated sugar,1, 5.1 oz. package instant vanilla pudding mix,1 tsp. baking soda,1 tsp. ground cinnamon,1/2 tsp. baking powder,1/2 tsp. salt,1/2 tsp. ground nutme
Gradually beat dry ingredients into the wet ingredients until incorporated.
Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper
Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.
1 Tbsp. granulated sugar,1 tsp. ground cinnamon
Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.

Notes

Pumpkin Puree:
You can use either canned or fresh pumpkin puree for this recipe. If using fresh, make sure it’s thoroughly blended and smooth to avoid any stringy texture. Canned pumpkin tends to be more consistent and convenient.
Spices:
The combination of cinnamon, nutmeg, and cloves gives the bread its signature warm and cozy flavor. Feel free to adjust the spices to your liking or add extra ones like ginger, allspice, or cardamom for a unique twist.
Sweeteners:
Brown sugar is recommended for its rich, caramel-like flavor, but you can experiment with alternatives like maple syrup or honey. If using a liquid sweetener, reduce the amount of liquid (such as oil or milk) to maintain the proper texture.
Mixing:
Be careful not to overmix the batter once the dry ingredients are added. Overmixing can result in a tough or dense loaf. Mix until just combined for a tender, moist bread.
Add-ins and Toppings:
Customize your pumpkin bread with your favorite mix-ins like chopped nuts (pecans or walnuts), chocolate chips, or dried cranberries. You can also top the loaf with a sprinkle of pumpkin seeds or a simple glaze made from powdered sugar and milk for a decorative touch.
Baking Time:
Every oven varies, so check your bread around the 50-minute mark using the toothpick method (a toothpick inserted in the center should come out clean or with just a few moist crumbs). If the bread is browning too quickly on top, cover it loosely with foil during the last 10 minutes of baking.
Storing and Freezing:
This bread stores well at room temperature in an airtight container for up to 3 days. It can also be frozen for up to 3 months—wrap it tightly in plastic wrap and foil to preserve its freshness. To thaw, leave it at room temperature for a few hours or overnight in the refrigerator.
Serving Suggestions:
Serve pumpkin bread warm with a spread of butter, cream cheese, or even a drizzle of honey. It pairs wonderfully with coffee, tea, or a seasonal drink like a pumpkin spice latte.