Just when you think you didn’t need another pumpkin bread recipe, along comes this super moist, perfectly spiced, cozy, comfy pumpkin loaf. Hands down, the best pumpkin bread I’ve ever had! Fall is in the air my friends and this easy one-bowl pumpkin bread is a great way to use up all that pumpkin puree you have stockpiled in your pantry.
What makes this pumpkin bread so good?
The search for the perfect homemade pumpkin bread ends here. This pumpkin bread is seriously the best EVER! Here’s a few reasons why you’ll love this recipe:
The best flavor. Packed with heaps of cozy Fall spices and plenty of pumpkin flavor, this pumpkin bread is hard to beat!
Incredible texture. This delicious quick bread bakes up incredibly moist with a soft, fluffy crumb. Topping with a generous sprinkle of cinnamon sugar gives it a perfectly crunchy, crackly top that no one can resist!
Easy to make. You can make this one-bowl pumpkin bread in about an hour with just handful of simple ingredients and minimal mess. No mixer required! If you’re craving pumpkin bread, this recipe is for you!
A real crowd pleaser. Serve it fresh from the oven to friends and family or wrap up a loaf for a sweet homemade gift. Everyone LOVES this pumpkin bread!
Whip up this easy pumpkin bread in no time with just a handful of basic ingredients. Be sure to stock up on a few extra cans of pumpkin this season because I guarantee you’ll want to make this recipe again and again. Here’s your shopping list:
- Flour – regular all-purpose flour gives the bread a soft, delicate crumb that isn’t overly dense.
- Sugar – granulated sugar gives the loaf structure and sweetness and adds a crunchy cinnamon-spiked exterior.
- Pumpkin puree – be sure to use pumpkin puree and not pumpkin pie filling. My favorite brand is Libby’s.
- Vegetable oil – as much as I love butter, I don’t recommend substituting butter for the oil in this recipe. A neutral oil like canola makes the bread extra moist and tender.
- Eggs – just 2 large eggs is all you need. Make sure your eggs are at room temperature. To bring the eggs to room temperature in a hurry, set them in a bowl of warm water for 10 minutes.
- Greek yogurt – use the full fat variety for best results or sub with sour cream.
- Baking soda & baking powder – a combo of baking soda and powder gives the bread a fluffy, soft crumb. For best results, check the expiration dates.
- Spices – gimmie all the Fall spices! For this recipe we’re using cinnamon, nutmeg, ginger and cloves. Feel free to tweak the spices to your liking. Try using all-spice in place of cloves or add a dash of ground cardamom.
How to make pumpkin bread
This is the easiest pumpkin bread recipe you’ll ever make. And the best part is you don’t need any fancy equipment. Just grab a bowl and a whisk and follow this simple step-by-step guide. Check the recipe card below for ingredients and detailed instructions.
Step 1: In a large bowl, whisk together the granulated sugar, oil, pumpkin puree, Greek yogurt (or sour cream) and vanilla. Mix until smooth.
Step 2: Add the eggs and whisk until well incorporated. Scrape down the sides of the bowl.
Step 3: Sift in the flour, baking soda, baking powder, spices and salt.
Step 4: Use a large spatula or wooden spoon to gently fold in the dry ingredients. Mix just until you still have some lumps in the batter. Do not over mix.
Step 5: Transfer the batter to a 9 x 5 loaf pan lined with parchment paper. If needed, level the top with an offset spatula.
Step 6: In a small bowl, whisk together the remaining granulated sugar and cinnamon. Sprinkle the cinnamon sugar generously over the top of the batter.
Step 7: Bake on the center rack of a preheated 350°F oven for 50 to 55 minutes. Begin checking the loaf at 45 minutes. The pumpkin bread is done when a toothpick inserted into the center of the loaf comes out clean or with a few crumbs remaining.
Step 8: Remove the bread from the oven and cool for 10 to 15 minutes in the pan. Use the parchment paper to carefully lift the loaf from the pan and transfer to a wire rack to cool completely before slicing.
Tips for the best pumpkin bread
This pumpkin bread recipe is so easy to make and almost impossible to mess up. It’s basically fool-proof! Follow these tips and tricks for perfect pumpkin bread every time.
Use room temperature ingredients. For best results, make sure your eggs, Greek yogurt and pumpkin are at room temperature before mixing the batter. This will ensure that the loaf bakes up perfectly with a soft and tender crumb.
Measure the flour with a scale. I highly recommend using a digital kitchen scale to measure your flour. Too much flour added to the batter will create a dry, crumbly loaf. If you don’t have a scale, use the spoon and level method to measure the flour.
Use all of the cinnamon sugar topping. To get that delightfully crunchy top you’ll need to sprinkle the loaf with all of the cinnamon sugar mixture. It might seem like a lot, but trust me, it’s SO GOOD!
Do not over bake. No two ovens are alike so keep an eye on your bread and start checking for doneness after 45 minutes. The loaf will form a crack at the top which is a sign that the bread is almost done. Insert a toothpick into the center of the loaf. It should come out clean or with a few crumbs remaining. Do not over bake the bread or it will be dry.
How to serve pumpkin bread
I love snacking on a slice of this pumpkin bread for breakfast, dessert and everything in between. It’s great with a morning latte or afternoon tea. Or try a slice with a cup of hot apple cider for an after dinner treat. Here’s a few of my favorite ways to serve this delicious pumpkin bread:
Top with honey butter – just whip together softened butter and a drizzle of honey and spread it over the warm pumpkin bread.
Spread with pumpkin or apple butter – grab a jar of your favorite pumpkin or apple butter and smear a spoonful on a slice of pumpkin bread.
Add a scoop of vanilla ice cream – and a drizzle of caramel for a decadent Fall dessert!
Mix in some chocolate chips – chocolate and pumpkin are a delicious combo. To add a chocolate twist, stir in a 1/2 cup of chocolate chips to the batter just after adding the dry ingredients.
This pumpkin bread tastes even better the day after it’s made. But good luck making it last that long! Store the bread tightly covered at room temperature for up to 4 days. I like to wrap the loaf in two layers of plastic wrap and cut one slice at a time as needed. This will help to keep the bread fresh.
This loaf freezes beautifully which makes it perfect for busy mornings on the go or an easy weekend brunch. To freeze the bread, cool completely before wrapping in two layers of plastic wrap. Place in a large freezer bag and store for up to 3 months. Defrost at room temperature before serving.
Yes! Simply divide the batter into a muffin tin filled with paper liners and fill each one almost to the top. Adjust the baking time to between 16 and 18 minutes.
There are a few reasons your bread may have turned out dry. First, be sure to measure the flour correctly as too much flour will result in a dry, crumbly loaf. Do not over mix the batter and be careful not to over bake the bread. The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs remaining.
Absolutely! Simply substitute an equal amount of your favorite gluten free flour blend in place of the all-purpose flour.
This recipe calls for canned pumpkin puree which is quicker and easier than using fresh pumpkin. You can certainly go the old-fashioned route and use fresh pumpkin if you are feeling ambitious. Here’s a recipe I like.
If you make this recipe, I’d love to know how it turned out. Please leave a comment below or snap a photo and share on Instagram. Be sure to tag me @brownedbutterblondie!
Looking for more delicious Fall recipes? You’ll love these:
Hands down the BEST pumpkin bread recipe ever! Perfectly spiced, super moist and filled with delicious pumpkin flavor. A Fall favorite that everyone will love!
- 1 1/2 cups (190 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup vegetable oil (I use canola oil)
- 3/4 cup canned pumpkin puree (not pumpkin pie filling), room temperature
- 2 large eggs, room temperature
- 1/4 cup full fat Greek yogurt or sour cream, room temperature
- 1 1/2 teaspoons vanilla
For Cinnamon Sugar Topping
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
- Preheat the oven to 350°F. Line a 9 x 5 loaf pan with parchment paper, allowing the ends of the parchment to extend over the sides of the pan for easy removal of the loaf once baked. Set aside.
- In a small bowl, whisk together the granulated sugar and cinnamon for the cinnamon sugar topping. Set aside.
- Measure out the pumpkin puree and place it on a plate covered with a folded paper towel. Use another folded paper towel to gently blot the pumpkin a few times. Use a light hand and do not blot the pumpkin too much. You want to remove a little bit of the moisture without drying it out.
- To a large bowl, add the pumpkin, granulated sugar, vegetable (canola) oil, Greek yogurt and vanilla. Whisk until smooth.
- Add the eggs and whisk until well incorporated.
- Sift the dry ingredients into the pumpkin mixture and use a large spatula or wooden spoon to gently fold together. Do not overmix. The batter will look a bit lumpy.
- Transfer the batter to the prepared loaf pan and smooth the top with an offset spatula if needed.
- Top the batter with the cinnamon sugar mixture, covering the loaf completely. Use all of the cinnamon sugar.
- Bake the loaf on the center rack of the oven for 50 to 55 minutes. Begin checking the bread at 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the bread is browning too quickly towards the end of the baking cycle, tent the top loosely with a large piece of aluminum foil.
- Remove the loaf from the oven and allow to cool in the pan for 10 to 15 minutes. Use the parchment paper overhang to carefully lift the loaf from the pan and transfer to a wire rack to cool completely.
Store tightly covered in a cool, dry place.
May be frozen. Cool completely before wrapping in two layers of plastic wrap and storing in a large freezer bag. Freeze for up to 2 months. Defrost at room temperature and warm in a 300°F oven for 10 minutes before serving.
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