Name: World’s Best Pumpkin Bread Recipe (EASY!) Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups Pure Pumpkin Puree (canned or fresh) (485 grams, not pumpkin pie filling); 3 cups Granulated Sugar (white sugar); 1 cup Canola Oil, Vegetable Oil, Avocado Oil, or Melted Butter; ⅔ cup Water; 4 large Eggs; 3⅓ cups All-Purpose Flour; 2 teaspoons Baking Soda; 1.5 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1 teaspoon Ground Nutmeg

Jump to Recipe

If you are searching for a cozy, homemade treat that captures the spirit of autumn in every bite, look no further than the World’s Best Pumpkin Bread Recipe (EASY!). This delightfully moist and flavorful pumpkin bread comes together with simple pantry staples and bursts with warm spices like cinnamon and nutmeg. Whether you’re a seasoned baker or trying your hand at quick bread for the first time, this recipe is your foolproof ticket to rich, tender slices that taste like fall itself.

World’s Best Pumpkin Bread Recipe (EASY!) Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe plays an essential role in creating the perfect balance of moistness, sweetness, and spice. From the pumpkin puree that gives the bread its vibrant color and tender crumb to the mix of warm spices that infuse every slice with comforting aroma, these basics combine to make the World’s Best Pumpkin Bread Recipe (EASY!) a standout.

2 cups Pure Pumpkin Puree: Choose canned pumpkin puree or fresh pumpkin for a bright orange color and moist texture, but avoid pumpkin pie filling to keep the flavor pure.
3 cups Granulated Sugar: This ensures just the right level of sweetness that balances the pumpkin’s natural earthiness.
1 cup Oil (Canola, Vegetable, Avocado, or Melted Butter): Oil keeps the bread tender and moist, while butter adds a subtle richness if you prefer.
⅔ cup Water: Helps achieve a batter consistency that bakes into soft, fluffy slices.
4 large Eggs: Eggs bind all the ingredients together and provide structure for a perfect rise.
3⅓ cups All-Purpose Flour: This gives the bread body; be sure to measure accurately for the best texture.
2 teaspoons Baking Soda: A natural leavening agent that helps the bread rise beautifully.
1.5 teaspoons Salt: Enhances all the flavors and balances the sweetness.
1 teaspoon Ground Cinnamon: Adds warm, aromatic spice that makes every bite feel like autumn.
1 teaspoon Ground Nutmeg: Provides a subtle, nutty undertone to complement the cinnamon.

How to Make World’s Best Pumpkin Bread Recipe (EASY!)

Step 1: Gather and Preheat

Begin by assembling all your ingredients on the kitchen counter—it makes the process smoother and more enjoyable. Preheat your oven to 350 degrees Fahrenheit if you’re using nonstick loaf pans, or 325 degrees if you’re working with glass pans. This temperature adjustment helps prevent overbrowning and ensures even cooking.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, sugar, oil, water, and eggs until the mixture is thoroughly combined. This creamy blend is the flavor-packed foundation for your pumpkin bread.

Step 3: Mix the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Whisking these together ensures the spices and leavening agents are evenly distributed, which means a consistent rise and flavor throughout your loaf.

Step 4: Bring It All Together

Gradually pour the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; you want tender pumpkin bread, not tough. The batter will be thick and luscious, a hallmark of the World’s Best Pumpkin Bread Recipe (EASY!).

Step 5: Prepare the Loaf Pans and Bake

Spray the bottoms and sides of two 9×5-inch loaf pans with nonstick cooking spray to ensure easy removal of the bread later. Divide the batter evenly between the pans and smooth the tops lightly. Pop them into the preheated oven and bake for 55 to 75 minutes, depending on your oven and pan type. Check doneness by inserting a toothpick in the center—it should come out clean or with only a few moist crumbs attached.

Step 6: Cool and Enjoy

Once baked, transfer the pans to a wire rack and let the loaves cool for 15 minutes before carefully removing from the pans. Allow the bread to cool completely on the rack before slicing. This resting time is key to achieving perfect slices without crumbling.

How to Serve World’s Best Pumpkin Bread Recipe (EASY!)

Garnishes

Elevate your pumpkin bread serving experience by adding a light spread of cinnamon honey butter or a dollop of cream cheese frosting for a rich contrast. A sprinkle of chopped toasted pecans or walnuts brings delightful crunch and nuttiness.

Side Dishes

This pumpkin bread pairs wonderfully with a hot cup of coffee, chai tea, or even spiced cider. For a full breakfast or brunch, serve alongside scrambled eggs or a fresh fruit salad to balance the sweetness.

Creative Ways to Present

Make your pumpkin bread the star of the table by presenting it as a layered dessert with whipped cream and caramel drizzle, or cut into thick slices for sandwiches filled with mascarpone and cranberry jam. Wrapping individual slices in parchment and tying with twine also makes for an adorable homemade gift.

Make Ahead and Storage

Storing Leftovers

To keep your pumpkin bread fresh, wrap tightly in plastic wrap or aluminum foil and store at room temperature on your kitchen counter. It will stay moist and delicious for 3 to 4 days. If you want to extend its life, shift it to the refrigerator for up to 4 additional days.

Freezing

Freezing is a great way to preserve extra pumpkin bread. After it has cooled completely, wrap the loaf tightly in plastic wrap, then again in foil to protect against freezer burn. You can freeze the whole loaf or slice it first to enjoy single servings later. Frozen pumpkin bread will keep for up to 3 months and can be thawed overnight in the refrigerator before serving.

Reheating

Warm your pumpkin bread slices gently in a microwave for about 15 seconds or in a 300-degree oven wrapped loosely with foil for 10 minutes to restore its soft texture and bring out the spices’ aroma.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to avoid pumpkin pie filling because it contains added sugar and spices, which can throw off this recipe’s balance of flavor and moisture. Stick with pure pumpkin puree for the perfect result.

What type of oil is best to use?

Neutral oils like canola, vegetable, or avocado oil are ideal because they don’t overpower the pumpkin’s flavor. Melted butter works too if you want a slightly richer taste.

Why does the recipe call for water?

The water helps achieve the right batter consistency, keeping the bread moist without making it dense. Don’t skip it!

Can I make this pumpkin bread gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but be sure to choose one that includes xanthan gum to mimic the structure and texture that gluten provides.

How do I know when the pumpkin bread is fully baked?

The best way is to insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the bread is done. Also, the top should spring back lightly when touched.

Final Thoughts

There’s something truly comforting about slicing into a freshly baked loaf brimming with the warm flavors of fall, and this World’s Best Pumpkin Bread Recipe (EASY!) delivers just that. It’s simple to make, reliably delicious, and perfect for sharing with family and friends or keeping all to yourself. I can’t wait for you to try it and experience that cozy, homemade pumpkin magic!

World’s Best Pumpkin Bread Recipe (EASY!) Recipe

★★★★★

5.2 from 7 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: 2 loaves (about 12 slices per loaf) 1x
Diet: Vegetarian

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Description

This easy and moist World’s Best Pumpkin Bread recipe combines the perfect blend of spices, pumpkin puree, and a tender crumb for a delicious homemade quick bread. Perfect for autumn and holiday baking, this recipe yields two hearty loaves with a rich pumpkin flavor and a soft texture that’s ideal for breakfast, snacks, or dessert.

Instructions

Gather Ingredients: Collect all the ingredients listed to ensure you have everything needed before starting your recipe.
Preheat Oven: Preheat your oven to 350°F (175°C) if using nonstick loaf pans, or to 325°F (163°C) if using glass loaf pans for best results.
Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, oil of choice, water, and eggs until the mixture is smooth and thoroughly combined.
Mix Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until the spices and leavening agent are evenly distributed.
Incorporate Dry into Wet: Gradually pour the dry ingredient mixture into the wet pumpkin mixture, stirring gently but thoroughly until a uniform batter is created without overmixing.
Prepare Loaf Pans: Spray the bottom and sides of two 9×5-inch (1.5 quart) loaf pans with nonstick cooking spray to prevent sticking.
Fill Pans: Evenly divide the batter between the prepared loaf pans, smoothing the tops slightly with a spatula.
Bake: Place the pans in the oven and bake for 55 to 75 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.
Cool in Pans: Remove the pans from the oven and set on wire racks to cool for about 15 minutes in the pans.
Remove and Cool Completely: Carefully take the loaves out of the pans and let them cool fully on the wire racks before slicing and serving.
Storage Tips: Wrap cooled bread tightly in plastic wrap or foil to store at room temperature for up to 3–4 days. For longer freshness, refrigerate for an additional 4 days after room temperature storage.
Freezing Instructions: After cooling, wrap the bread in plastic wrap and then foil. Place wrapped bread in a gallon freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Notes

The baking time may vary depending on your specific oven type, loaf pan material, and elevation. Always test with a toothpick.
Using canned pumpkin puree is convenient, but fresh pumpkin puree works equally well if prepared.
You can substitute canola oil with vegetable oil, avocado oil, or melted butter based on preference.
This bread is perfect for breakfast, an afternoon snack, or even as a light dessert.
For added texture, you may mix in optional ingredients like chopped nuts or chocolate chips, but they are not included in this basic recipe.
Make sure not to substitute pumpkin pie filling for pumpkin puree as it contains additional spices and sugars that will alter the recipe.
Storing the bread properly is key to maintaining moisture and freshness.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Baking, Quick Bread
Method: Baking
Cuisine: American