• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Bread and Muffin Recipes » The Best Pumpkin Bread

The Best Pumpkin Bread

Cathy Roma Published: Sep 21, 2021

287 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
Welcome fall with this easy recipe for the BEST pumpkin bread! Super moist, packed with fall spiced pumpkin flavor, and did I mention EASY?
Welcome fall with this easy recipe for the BEST pumpkin bread! Super moist, packed with fall spiced pumpkin flavor, and did I mention EASY?
A sliced loaf of pumpkin bread on a cooling rack with pumpkins scattered around.

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?!

A loaf of pumpkin bread on a rack and cutting board with a knife in the background.

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.

Sliced and buttered pumpkin bread on a plate with pumpkins and leaves scattered around.

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???

Pumpkin Bread baked into a flower mold with pumpkins and pine cones scattered around.

Let’s Make The Best Pumpkin Bread

Step by step photos showing how to make the best pumpkin bread. Cream butter and sugars (1), add the eggs (2), beat well (3), combine pumpkin and buttermilk (4), add the pumpkin mixture (5), combine the dry ingredients in a separate bowl (6), beat together (7), smooth in a loaf pan (8).
  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.
A loaf of pumpkin bread in the baking pan on a rack and cutting board.

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
A stack iof sliced pumpkin bread on a plate.
4.8 from 5 votes
A sliced loaf of pumpkin bread on a cooling rack with pumpkins scattered around.
Print
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.
51

Bread and Muffin Recipes, Recipe autumn, bread, pumpkin, quick bread, squash, pumpkin bread, pumpkin loaf, best pumpkin bread

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Italian Grazing Board with Roasted Tomatoes
Next Post: Butternut Squash and Apple Risotto »

Reader Interactions

Comments

  1. Julie K Frazier says

    December 21, 2021 at 3:35 am

    5 stars
    Love your words, pictures and the recipe.

    You hit everything on the nail and more.
    Julie

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background. Mexican Mule
  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts
  • A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon. One Pot Creamy Chicken Pasta
  • Overhead shot of Pan Seared Lamb Chops with garlic and thyme scattered around. Pan Seared Lamb Chops
  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service