The Best Pumpkin Bread

Moist pumpkin bread sliced after baking on a plate.

5 from 2 votes

This incredibly moist and flavorful pumpkin loaf combines the warmth and coziness of fall spices with the sweetness of pumpkin, resulting in the Best Pumpkin Bread that is both comforting and satisfying.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: loaf

Calories: 3107kcal

Author: Jessica

Ingredients

Pumpkin Bread

1 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ cup light brown sugar
½ cup granulated sugar
2 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
pinch salt
15 oz pumpkin puree NOT pumpkin pie filling
½ cup vegetable oil
¼ cup milk
2 eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease a 9x5 loaf pan very well with non-stick spray. You can also use two 8x4 pans.

For the pumpkin bread

In a large bowl, gently whisk flour, baking soda, both sugars and spices together until combined. Create a well in the center and add oil, pumpkin, milk and eggs. Beat until fully combined.
Pour batter in prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Begin checking bread at about 50 minutes and every few minutes after that since every oven is different. If the top of the bread starts browning too soon before the center is done, tent loosely with foil to prevent further browning.
Allow pumpkin bread to cool in pan for 20 minutes before inverting onto a wire rack to finish cooling completely.

Notes

Storage instructions: This pumpkin bread will stay moist and fresh for up to 5 days stored in an airtight container.

Freezing instructions: To freeze, wrap in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature.

Nutrition