This is the best pumpkin bread recipe! Moist, full of fall flavors, and easy to customize to bake loaves, mini loaves, or muffins.
You might also like our pumpkin mini bundt cakes, our quick pumpkin cinnamon rolls, or our pumpkin pretzel bites recipe!
I love recipes that I can use for multiple things. This pumpkin bread recipe is just that. It makes 2 loaves, 16 mini loaves, or 24 muffins. It's a versatile recipe that turns out perfect every time.
Why I Like This Recipe
- Simple ingredients. The batter, whether you are making bread or muffins, comes together quickly with basic pantry ingredients.
- Freezes well. Make a batch and freeze the leftovers for a quick breakfast or snack another day. To thaw, allow the pumpkin bread to come to room temperature on the counter.
- Soft and tender. Pumpkin puree adds moisture to any baked good that you add it to. I use it in the fall to make ridiculously soft pumpkin dinner rolls.
- Versatile. This recipe is delicious plain, with chocolate chips and nuts, or simply with chocolate chips. It's the perfect pumpkin bread base.
What Others Are Saying
This recipe is wonderful. I made 8 mini loaves and one loaf, we love a good homemade loaf/mini loaf for school lunches. Will definitely use this recipe again!---Charissa on Pinterest
Tried it! It came out good---B on Pinterest
I made 36 mini loaves for the holidays. Yum!---Leah on Pinterest
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Tips and Tricks
- Lower-fat version. You can substitute applesauce for the oil in muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
- You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
- Baking adjustments. Use this recipe to make any of the following, or a combination. I like making one loaf and 12 muffins.
- Muffins: Grease two muffin pans (24 muffins) or line with muffin liners. Bake for 20-25 minutes. Makes 24 muffins.
- Mini loaves: Grease two mini loaf pans (each with 8 cavities). Bake for 30-35 minutes. Makes 16 mini loaves.
- Loaves. Grease two loaf pans. Bake for 35 minutes. Tent the pans with foil to prevent the tops from browning too quickly, then bake for an additional 20 minutes. Makes 2 loaves.
Ingredients
- All purpose flour
- Baking soda and salt: For leavening and flavor.
- Ground cinnamon
- Pumpkin pie spice
- Pumpkin puree: 100% pumpkin puree, not pumpkin pie filling.
- Sugar
- Oil: Canola, vegetable, or coconut oil. You can also use a 50/50 combination of oil and applesauce.
- Eggs
- Vanilla
- Water
- Walnuts
- Chocolate chips: I prefer using mini chocolate chips if I have them on hand. You can sprinkle extra chocolate chips on top of the loaves before baking, too!
See the recipe card for full information on ingredients and quantities.
How To Make The Best Pumpkin Bread
Step 1: Combine wet ingredients in a bowl.
Step 2: Whisk dry ingredients in a separate bowl.
Step 3: Mix wet and dry ingredients together. Fold in chocolate chips and nuts.
Step 4: Divide batter amongst greased baking pans. Sprinkle with additional chocolate chips (optional)
Step 5: Bake loaves for 35 minutes. Tent with foil, then bake for an additional 20 minutes. Allow bread to cool in the pan.
Pumpkin Bread FAQs
A batch of the best pumpkin bread will make 2 loaves, 16 mini loaves, or 24 muffins. Refer to the recipe card for baking time adjustments.
You can substitute applesauce for the oil in quick bread and muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
Pumpkin muffins and mini loaves can be eaten warm, but full-size loaves are best after cooling for an hour.
Pumpkin bread can be stored in an airtight container (or covered in plastic wrap) and also freezes well. It tastes better and is even softer on day two, making it wonderful for leftovers!
More Pumpkin Recipes To Make
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The Best Pumpkin Bread Recipe
Ingredients
- 3 ½ cups flour
- 2 teaspoon baking soda
- 1 Tbsp. cinnamon
- 1 Tbsp. pumpkin pie spice
- 1 teaspoon salt
- 2 cups pureed pumpkin
- 2 cups sugar
- 1 cup oil (can also use ½ cup oil and ½ cup applesauce)
- 4 eggs
- 1 teaspoon vanilla
- ½ cup water
- 1 cup chopped walnuts* optional
- 1 cup chocolate chips* mini or regular chocolate chips, optional
Instructions
- Preheat oven to 350°F degrees.
- Grease 2 (9"x5") loaf pans. See notes section for pan prep and baking times for muffins or mini loaves.
- In a large bowl, mix pumpkin, oil, sugar, eggs, vanilla and water.
- In a separate bowl combine baking soda, flour, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- Add dry ingredients to the pumpkin mixture and stir. Mix in walnuts and chocolate chips (optional).
- Pour batter into prepared bread pans. Sprinkle each loaf with a tablespoon or two of extra chocolate chips, if desired.
- Bake for 35 minutes. Tent the loaf pan with foil, then bake for an additional 20 minutes. The bread is done if a toothpick inserted into the center comes out clean.
- Place pans on top of a cooling rack and allow loaves to cool in pans.
Sherry Foster says
It says add water when mixing but I don’t see how much in the ingredients?
Brandy says
It says 1/2 cup of water in the ingredients.