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.

Ingredients

Scale

Main 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

Dry Ingredients

3⅓ cups All-Purpose Flour
2 teaspoons Baking Soda
1.5 teaspoons Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg

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

Nutrition

Serving Size: 1 slice (1/24th of total recipe)
Calories: 280 kcal
Sugar: 25 g
Sodium: 320 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 50 mg

Keywords: autumn, bread, Fall, from scratch, homemade, pumpkin, quick bread