This truly is the World's Best Pumpkin Bread! It's incredibly moist, packed with pumpkin flavor, and perfectly spiced with cinnamon and nutmeg. I love how this recipe is both easy to make and a guaranteed crowd-pleaser. It's perfect for fall baking, Thanksgiving, or any time you're craving a warm, comforting, and delicious quick bread. Get ready for a loaf that will fill your home with the irresistible aroma of autumn spices!
Why You'll Love This Pumpkin Bread
- Incredibly Moist: The combination of pumpkin puree, oil, and eggs creates an exceptionally moist and tender bread.
- Perfectly Spiced: The blend of cinnamon and nutmeg complements the pumpkin flavor beautifully.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Versatile: Enjoy it for breakfast, brunch, a snack, or dessert.
- Make-Ahead Friendly: This bread tastes even better the next day, making it perfect for meal prepping or entertaining.
Ingredients for World's Best Pumpkin Bread
Here's what you'll need to make this amazing bread. The full list with measurements is in the recipe card below.
Main Ingredients
- Pure Pumpkin Puree (canned or fresh) (Vegetable) Not pumpkin pie filling
- Granulated Sugar (white sugar) (Sweetener)
- Canola Oil, Vegetable Oil, Avocado Oil, or Melted Butter (Fat)
- Water (Liquid)
- Large Eggs (Binder)
- All-Purpose Flour (Dry Ingredient)
- Baking Soda (Leavening Agent)
- Salt (Seasoning)
- Ground Cinnamon (Spice)
- Ground Nutmeg (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Pumpkin Bread as is, but here are a few ideas for variations:
- Add Chocolate Chips: Stir in some chocolate chips (mini or regular) to the batter.
- Add Nuts: Toss in some chopped pecans, walnuts, or almonds for added crunch.
- Cranberry Pumpkin Bread: Add some dried cranberries or fresh cranberries to the batter.
- Cream Cheese Swirl: Swirl some softened cream cheese into the batter before baking.
- Glaze: Drizzle a simple glaze (powdered sugar mixed with milk or cream) over the cooled bread.
- Pumpkin Spice: Instead of separate spices, you can use pumpkin spice mix
How to Make World's Best Pumpkin Bread
Let me show you how easy it is to make this World's Best Pumpkin Bread:
Preheat Oven and Prepare Pans
- I preheat my oven to 350 degrees F (175°C) for Nonstick Loaf Pans (or 325°F/160°C for Glass Loaf Pans).
- I spray the bottom and interior sides of two 9x5 (or 1.5 quart) loaf pans with nonstick cooking spray.
Combine Wet Ingredients
- I mix the pumpkin puree, sugar, oil, water, and eggs in a large mixing bowl until well combined.
Combine Dry Ingredients
- In a medium mixing bowl, I combine the flour, baking soda, salt, cinnamon, and nutmeg.
- I whisk until well combined.
Combine Wet and Dry Ingredients
- Then, I gradually pour the flour mixture into the large bowl of pumpkin mixture, and stir well to combine completely.
Bake
- I pour the mixture evenly into the prepared loaf pans.
- I bake for 55 - 75 minutes, or until done and a toothpick inserted in the center comes out clean. (Baking time will vary based upon your oven, the types of loaf pans you're using, and your elevation).
Cool and Serve
- Cool and serve.
Tips and Tricks for the BEST Pumpkin Bread
Here are my secrets for making this bread truly the world's best:
- Use Pure Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Room Temperature Ingredients: Using room temperature eggs helps them to emulsify properly with the other ingredients.
- Don't Overmix: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Check for Doneness: Use a toothpick to check for doneness. It should come out clean or with just a few moist crumbs attached.
- Cool Completely: Let the bread cool completely before slicing to prevent it from crumbling.
How to Serve
This World's Best Pumpkin Bread is delicious served:
- Warm or at Room Temperature: It's delicious both warm and at room temperature.
- Breakfast or Brunch: A perfect addition to your breakfast or brunch spread.
- Snack: A great afternoon treat with a cup of coffee or tea.
- Dessert: Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
- Toasted: Toast a slice and spread with butter.
Make Ahead and Storage
To store your bread, I wrap it tightly in plastic cling wrap or foil, and store on your counter. Or, if you'd like to extend its freshness, after 3 - 4 days on your counter you can move it to the refrigerator for 4 more days. After baking and cooling completely, wrap pumpkin bread in plastic cling wrap, then again in foil. (you can either freeze the loaf whole, or slice first so you'll have individual pieces ready-to-go) Place wrapped bread in a gallon freezer bag, and freeze up to 3 months. When ready to enjoy, thaw whole loaf or a few slices in the refrigerator overnight, then bring to room temperature the next day prior to serving.
FAQs about World's Best Pumpkin Bread
- Can I use fresh pumpkin puree instead of canned?
- Yes, you can use fresh pumpkin puree. Make sure it's not too watery.
- Can I make this into muffins?
- Yes, you can bake the batter in muffin tins. Adjust the baking time accordingly.
- Can I freeze this bread?
- Yes you can.
Enjoy this moist, flavorful, and perfectly spiced World's Best Pumpkin Bread! It's a perfect fall treat that everyone will love.
Print
World's Best Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves 1x
- Category: Bread, Quick Bread, Breakfast, Brunch, Dessert
- Cuisine: American
Description
This pumpkin bread recipe truly lives up to its name! It's incredibly moist, flavorful, and packed with warm spices. It's perfect for breakfast, brunch, a snack, or even dessert. This recipe makes two loaves, so you can enjoy one now and freeze one for later.
Ingredients
- 2 cups (485g) pure pumpkin puree (canned or fresh, not pumpkin pie filling)
- 3 cups (600g) granulated sugar
- 1 cup (237ml) canola oil, vegetable oil, avocado oil, or melted and slightly cooled unsalted butter
- ⅔ cup (160ml) water
- 4 large eggs, room temperature
- 3 ⅓ cups (417g) all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
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Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) for nonstick loaf pans or 325°F (160°C) for glass loaf pans. Grease two 9x5-inch loaf pans with nonstick cooking spray. Alternatively, grease and flour the pans, or line them with parchment paper and grease the parchment.
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Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, oil (or melted and slightly cooled butter), water, and room-temperature eggs. Whisk until well combined.
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Combine Dry Ingredients: In a separate medium mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Whisk until well combined.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon until just combined. Do not overmix.
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Divide Batter: Divide the batter evenly between the two prepared loaf pans.
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Bake: Bake for 55-75 minutes, or until a wooden toothpick inserted into the center of each loaf comes out clean (or with a few moist crumbs attached). Baking time will vary depending on your oven, the type of loaf pans you use, and your elevation. Start checking for doneness around 55 minutes.
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Cool: Once done, transfer the loaf pans to a wire rack and let the bread cool in the pans for 15 minutes.
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Remove from Pans: After 15 minutes, carefully remove the loaves from the pans and place them on a wire rack to cool completely.
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Serve: Once the loaves have cooled completely, slice and serve.
Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices.
- Oil/Butter: You can use canola oil, vegetable oil, avocado oil, or melted and slightly cooled unsalted butter.
- Room Temperature Eggs: Using room-temperature eggs helps the ingredients emulsify properly.
- Do Not Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
- Baking Time: The baking time may vary depending on your oven and the type of loaf pans you use. Start checking for doneness around 55 minutes. Glass pans often require a lower baking temperature.
- Loaf Pans: This recipe makes two loaves. Be sure to use two 9x5-inch loaf pans.
- Cooling: Letting the bread cool in the pans for 15 minutes helps it to set and makes it easier to remove.
- Serving Suggestions: enjoy!
- Storage: To store the bread at room temperature, wrap it tightly in plastic wrap or aluminum foil. It will stay fresh for 3-4 days. To extend its freshness, refrigerate the wrapped bread for up to a week after the initial 3-4 days at room temperature.
- Freezing: After baking and cooling completely, wrap each loaf tightly in plastic wrap, then again in foil. You can freeze the whole loaf or individual slices. Place the wrapped bread in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
