Best Pumpkin Bread
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4.7
1,641 reviews
Excellent
Best Pumpkin Bread
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This is an easy, super moist pumpkin bread recipe made with an entire can of 100% pumpkin puree. Yields 2 loaves so it's perfect for holiday gift giving!
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Ingredients
Wet Ingredients
- 5 large eggs, room temperature
- 1, 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, .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 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.
- Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
- 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)
- 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.
- Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
Notes
- This recipe makes 2 loaves. If you'd like to make into 5 smaller mini loaves for gift giving, use 5 x 3 inch mini loaf pans and bake for 45-50 minutes or until toothpick inserted in the center comes out clean.
- *Note about baking time: Some ovens may require less time. You can check to see if your loaf is done around 55-60 minutes.
- Storage: store at room temperature for 3-4 days in a sealed baggie or container or in the fridge for 1 week. To freeze, allow the bread to cool completely, wrap in plastic wrap then place in a baggie and freeze for 2-3 months.
- This recipe was originally published in Sept 2020 and republished August 2024 with new photos.
- Cheesecake swirl: if you'd like to add a cheesecake swirl, use the cheesecake filling from my cheesecake banana bread.
Nutrition Information
Show Details
Serving
1slice
Calories
244kcal
(12%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
66mg
(22%)
Sodium
211mg
(9%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
183IU
(4%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 244kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 211mg | 9% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 183IU | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
1,641 reviews
Excellent
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