Best Pumpkin Bread

Moist, rich, and packed with cozy fall flavors, this pumpkin bread is the perfect treat for autumn (or anytime you’re craving something sweet and spiced). Made with pumpkin puree, warm spices, and a touch of vanilla pudding mix for extra softness, this recipe bakes up into two beautiful loaves that are sure to disappear quickly!

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Ingredients

Wet Ingredients

• 5 large eggs, room temperature
• 1 (15 oz) can 100% pumpkin puree
• ½ cup canola oil
• ¼ cup unsalted butter, melted and slightly cooled
• ½ cup brown sugar, packed (light or dark)
• 1 tsp pure vanilla extract

Dry Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1 cup granulated sugar
• 1 (5.1 oz) package instant vanilla pudding mix
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp ground nutmeg

Optional Topping

• 1 Tbsp granulated sugar
• 1 tsp ground cinnamon

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Instructions

1. Preheat oven
   Preheat your oven to 325°F (163°C). Lightly grease two 8.5 x 4.5-inch loaf pans with nonstick spray or line with parchment paper.
2. Mix wet ingredients
   In a large bowl, beat the eggs with a hand mixer until lightly frothy. Add the pumpkin puree, canola oil, melted butter, brown sugar, and vanilla extract. Mix until smooth.
3. Mix dry ingredients
   In a separate medium bowl, whisk together the flour, granulated sugar, pudding mix, baking soda, cinnamon, baking powder, salt, and nutmeg. (For extra fall flavor, feel free to add pumpkin pie spice.)
4. Combine
   Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
5. Fill pans
   Divide the batter evenly between the prepared loaf pans. Smooth the tops. If desired, mix the sugar and cinnamon topping and sprinkle over the batter.
6. Bake
   Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & serve
   Let the loaves cool in the pans for 10–15 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Super moist and soft thanks to the addition of pudding mix
• Perfectly spiced with cinnamon and nutmeg
• Freezer-friendly and great for gifting
• Easy to make in one bowl for minimal cleanup
• A family-favorite fall recipe you’ll want to bake every year

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Tips

• Use room-temperature eggs for better mixing and texture.
• Don’t overmix the batter, which can make the bread dense.
• Check for doneness at 55 minutes—every oven bakes a little differently.
• Let the loaves cool before slicing to avoid crumbling.
• For extra sweetness, drizzle with a cream cheese glaze once cooled.

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Variations and Substitutions

• More spice: Add pumpkin pie spice or extra cinnamon for bolder flavor.
• Nutty twist: Fold in 1 cup chopped walnuts or pecans.
• Chocolate lovers: Add 1 cup mini chocolate chips.
• Healthier option: Swap half the flour for whole wheat flour.
• Oil substitute: Use coconut oil or applesauce for a lighter loaf.

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FAQs

Can I use fresh pumpkin instead of canned?
Yes! Just make sure to cook and puree it until smooth. Use the same measurement (15 oz or about 1 ¾ cups).

Why add pudding mix?
It makes the bread extra moist and fluffy. If you don’t have it, the recipe will still work, but the texture will be slightly different.

How should I store pumpkin bread?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Can I freeze it?
Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

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Serving Suggestions

• Spread with cream cheese or butter for breakfast.
• Serve alongside a hot cup of coffee, tea, or apple cider.
• Add a drizzle of maple glaze or cream cheese frosting for dessert.
• Slice and pack in lunchboxes for a fall-inspired snack.