The Best Pumpkin Bread

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Welcome fall with this easy recipe for the BEST pumpkin bread! Super moist, packed with fall spiced pumpkin flavor, and did I mention EASY?

And just like that it’s fall (aka pumpkin season), but I’m not mad about it because that means I can whip up the best pumpkin bread ever.

That’s right, no matter if you’re still rocking shorts and flip flops (and I am), we’re diving right into autumn and all of the toasty, fall spices.

The BEST Pumpkin Bread?!

Yep. I’m putting it out there.

As simple and straightforward as this pumpkin bread recipe is, it didn’t come easy. I recipe tested, tested, tested, tested some more. And I don’t know if there’s a pumpkin bread board or advisory council out there, but if one exists, my family should be on it.

My goal was a super moist (I know, I know we all hate that word, but…), and stay moist, super pumpkin-y, super fall spiced, and straight up delicious bread.

AND I was also determined to use that whole 15 oz can of pumpkin instead of just a cup or so. Don’t you just hate when you open a can of something for a recipe, use 2/3 of it, and are left with a paltry amount that is basically useless?

Me too.

Well, dare I say it, we’ve hit all of our marks today. The full can of pumpkin and the best damn pumpkin bread around. BAM. Let me show you how…

Oh, but before that….how bout this loaf pan?! Doesn’t it make the most gorgeous breads???

Let’s Make The Best Pumpkin Bread

1. Cream together the sugars and butter.
2. Add the eggs and beat.
3. Beat until smooth and homogenized.
4. Combine the canned pumpkin and buttermilk in a separate bowl.
5. Add the pumpkin mixture to the butter/sugar mixture and mix well.
6. Combine the dry ingredients in a separate bowl.
7. Gradually add the dry ingredients to the wet. Mix well.
8. Pour into a greased loaf pan and bake until a tester comes out clean.

Tips for success

• Room temperature eggs and butter are optimal for this recipe.
• This recipe yields a dense, moist bread. Watch it as it hits the hour mark of baking. I find that one hour and 10 mins is perfect for me, but ovens do tend to vary slightly.
• Pretty loaf pans bread (like this fall-inspired pan) can make this bread feel even more festive for fall. No change in the prep or baking, just be sure to let the bread rest for about 10 mins before turning out onto a cooling rack.

More Pumpkin Recipes

• Pumpkin Cake Pops
• Pumpkin Cheesecake Bars
• Pumpkin Pancakes
• Pumpkin Cupcakes with Whipped Cream Frosting

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Best Pumpkin Bread

Prep Time

15 mins

Cook Time

1 hr 10 mins

 

Welcome fall with this easy recipe for the BEST pumpkin bread! Super moist, packed with fall spiced pumpkin flavor, and did I mention EASY?

Course: Breads

Cuisine: American

Keyword: pumpkin bread

Servings: 8 Servings

Calories: 343 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1/2 cup sugar
• 2/3 cup light brown sugar, packed
• 1/3 cup unsalted butter, softened
• 2 eggs
• 1/4 cup buttermilk
• 15 oz pumpkin puree (1 can)
• 2 cups AP flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• pinch of cloves
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Coat a 9x5x3 loaf pan with nonstick cooking spray. Set aside. 

2. Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes.

3. Add the eggs one at a time, beating well after each addition.

4. Whisk together the pumpkin puree and buttermilk in a small bowl. Add the pumpkin mixture to butter/sugar mixture and beat on medium speed until just combined, about 1 minute.

5. Whisk together the dry ingredeints in a medium bowl and gradually add it to the pumpkin mixure, beating just until combined. Stir in vanilla, being careful not to over mix.

6. Pour batter into prepared pan, smoothing the top. Bake for 1 hour and 10 mins or until a toothpick inserted into the center comes out clean. Begin checking it at 1 hour to be sure not to over-bake.

7. Let the pumpkin bread cool in pan for 10 minutes before removing it to cool on a wire rack. Serve warm or cooled to room temperature.

Recipe Notes

• Room temperature eggs and butter are optimal for this recipe.
• This recipe yields a dense, moist bread. Watch it as it hits the hour mark of baking. I find that one hour and 10 mins is perfect for me, but ovens do tend to vary slightly.
• Pretty loaf pans bread (like this fall-inspired pan) can make this bread feel even more festive for fall. No change in the prep or baking, just be sure to let the bread rest for about 10 mins before turning out onto a cooling rack.

Nutrition Facts

Best Pumpkin Bread

Amount Per Serving

Calories 343 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g38%

Cholesterol 62mg21%

Sodium 470mg20%

Potassium 256mg7%

Carbohydrates 60g20%

Fiber 3g13%

Sugar 33g37%

Protein 6g12%

Vitamin A 8581IU172%

Vitamin C 2mg2%

Calcium 83mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.