I love making this moist pumpkin bread with its perfect blend of all-purpose flour, ground cinnamon, and real pumpkin puree. The ratio of granulated and brown sugars along with a hint of nutmeg and optional walnuts makes this Best Pumpkin Bread Recipe stand out. It has quickly become my favorite fall treat.

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I recently experimented with a pumpkin bread recipe that has quickly become my go-to creation. So, in a vote of 4-0, this irresistible pumpkin bread has been deemed the World’s Best Pumpkin Bread Recipe throughout my entire home.

I first mixed 1 3/4 cups of all-purpose flour with a teaspoon of baking soda and a half teaspoon of baking powder, adding in 1/2 teaspoon of salt. Then I tossed in some warm spices like 2 teaspoons ground cinnamon, 1/4 teaspoon of nutmeg and a pinch of ground cloves.

I beat 2 large eggs and folded in 1 cup of real pumpkin puree (not that pie filling stuff), along with 1/2 cup each of vegetable oil, granulated sugar, and brown sugar. For a fun crunch, I mixed in 1/2 cup of chopped walnuts.

I gathered little tips from places like a famous novice chef recipe and a few other well-known pumpkin recipes dessert blogs. Trust me, it’s a game changer!

Why I Like this Recipe

I love this recipe because the warm mix of spices like cinnamon and nutmeg really makes it feel like home. I also enjoy how easy it is to throw together, which means I can bake it whenever I want without a ton of hassle. The pumpkin puree keeps the bread super moist and its flavor is just perfect. Lastly, I like the crunch from the walnuts or pecans, it gives every bite a fun twist.

Ingredients

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Pumpkin puree: Provides moisture, nutrients, and a naturally sweet flavor with a fiber boost.
Ground cinnamon: Offers warm spice flavor, antioxidant benefits, and enhances the dish aroma.
All-purpose flour: Provides structure and carbohydrates that form the base of this recipe.
Eggs: Deliver protein and act as a natural binder while contributing to a rich texture.
Vegetable oil: Enhances moistness and mouthfeel while keeping the pumpkin bread light.
Walnuts or pecans: Add crunch, healthy fats, and a unique nutty twist to the loaf.
Baking agents: Sodas and powders help the bread rise by creating air pockets.

Ingredient Quantities

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 large eggs

1 cup pumpkin puree (make sure its the real deal not pie filling)

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup chopped walnuts or pecans (optional but they add a nice crunch)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan so the bread doesn’t stick.

2. In a medium bowl, mix together 1 3/4 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. In a large bowl, beat 2 large eggs well then add in 1 cup pumpkin puree (make sure it’s the real deal), 1/2 cup vegetable oil, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Mix until everything is combined.

4. Slowly add the dry ingredients into the wet ingredients, stirring just until everything is moistened. Don’t overmix or your bread might become tough.

5. If you’re using them, fold in 1/2 cup of chopped walnuts or pecans gently into the batter.

6. Pour the batter into the prepared loaf pan and spread it evenly.

7. Bake in the preheated oven for about 55 to 65 minutes or until a toothpick inserted into the center comes out clean.

8. Once done, take the pan out of the oven and let it cool for about 10 minutes before you remove the bread from the pan.

9. Transfer the bread to a cooling rack and let it cool completely, though you can sometimes enjoy it warm if you can’t wait.

10. Slice it up and enjoy your World’s Best Pumpkin Bread – it’s as yummy as it looks!

Equipment Needed

1. An oven that you can preheat to 350°F
2. A 9×5 inch loaf pan that you can grease
3. A medium bowl for mixing the dry ingredients
4. A large bowl for beating the eggs and mixing the wet ingredients
5. Measuring cups and spoons so you can get the amounts right
6. A whisk or fork to beat the eggs well
7. A spatula to gently fold in the nuts and stir everything together
8. A toothpick to test if your bread is done
9. A cooling rack so the bread can finish cooling off
10. A bread knife or regular knife to slice your pumpkin bread once its ready

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

Nah, its best to use the real pumpkin puree cause pie filling has extra spices that change the flavor.

Can I swap vegetable oil for something healthier?

Sure, you can try applesauce or even coconut oil, but the texture might change a bit so keep that in mind.

Is it ok to make a gluten free version?

Yes, you can replace the all-purpose flour with a good gluten free blend, but you may need to adjust the liquid amounts.

How long does the pumpkin bread last?

Stored in an airtight container at room temp, its good for about 3 days. For longer keep it in the fridge.

Can I add extras like nuts or chocolate chips?

Yep, adding chopped walnuts or pecans is awesome for crunch, feel free to toss in chocolate chips or raisins if you want a twist.

World’s Best Pumpkin Bread Recipe (EASY!) Substitutions and Variations

For all-purpose flour, you can used whole wheat flour albeit the texture might be a bit denser
If you dont have pumpkin puree, try using mashed butternut squash or even carrots with a pinch of pumpkin spice
Instead of eggs, you can substitute 1/2 cup unsweetened applesauce per egg which works pretty good in this recipe
If you’re out of vegetable oil, melted coconut oil or a light olive oil can be usedthough the flavor may change slightly
If granulated sugar is missing, swapping in extra brown sugar is an option, just be prepared for a moister bread

Pro Tips

1. Try not to overmix the batter once you add the dry ingredients into the wet ones cuz too much mixing can make the bread tough. A few lumps are totally okay.
2. Make sure your spices are fresh and measure them out carefully. It might sound boring but using old spices can really mess with the flavor.
3. Don’t skip letting the pumpkin bread cool in its pan for about 10 minutes before taking it out. This helps the bread set and prevents it from crumbling.
4. If you’re adding nuts, fold them in at the very end gently so they dont break up too much and you still get that nice crunch throughout the loaf.

World's Best Pumpkin Bread Recipe (EASY!)

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

150

kcal

Equipment: 1. An oven that you can preheat to 350°F
2. A 9×5 inch loaf pan that you can grease
3. A medium bowl for mixing the dry ingredients
4. A large bowl for beating the eggs and mixing the wet ingredients
5. Measuring cups and spoons so you can get the amounts right
6. A whisk or fork to beat the eggs well
7. A spatula to gently fold in the nuts and stir everything together
8. A toothpick to test if your bread is done
9. A cooling rack so the bread can finish cooling off
10. A bread knife or regular knife to slice your pumpkin bread once its ready

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 cup pumpkin puree (make sure its the real deal not pie filling)
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup chopped walnuts or pecans (optional but they add a nice crunch)

Directions

Preheat your oven to 350°F and grease a 9×5 inch loaf pan so the bread doesn't stick.
In a medium bowl, mix together 1 3/4 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
In a large bowl, beat 2 large eggs well then add in 1 cup pumpkin puree (make sure it's the real deal), 1/2 cup vegetable oil, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Mix until everything is combined.
Slowly add the dry ingredients into the wet ingredients, stirring just until everything is moistened. Don't overmix or your bread might become tough.
If you're using them, fold in 1/2 cup of chopped walnuts or pecans gently into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for about 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
Once done, take the pan out of the oven and let it cool for about 10 minutes before you remove the bread from the pan.
Transfer the bread to a cooling rack and let it cool completely, though you can sometimes enjoy it warm if you can't wait.
Slice it up and enjoy your World's Best Pumpkin Bread – it's as yummy as it looks!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.