Recipes & Cooking Desserts & Baking Bread Quick Breads & Rolls This Is the Pumpkin Bread Recipe You'll Be Making Every Fall Weekend 4.3 (159) 16 Reviews This is our best pumpkin bread recipe! By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process Updated on October 4, 2023 Recipe tested by Lynn Blanchard Recipe tested by Lynn Blanchard Lynn Blanchard is the Director of the Des Moines, Iowa-based Better Homes and Gardens Test Kitchen. As Test Kitchen Director, she ensures that all recipes that appear in Dotdash Meredith publications are thoroughly tested by staff culinary specialists in conditions that replicate home kitchens. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Prep Time: 20 mins Bake Time: 55 mins Total Time: 1 hr 15 mins Servings: 32 Yield: 2 loaves Jump to Nutrition Facts No frills here in this old-fashioned pumpkin bread recipe—just the baking essentials, spices you expect, and pumpkin. Make a double batch to share a loaf of pumpkin pumpkin bread with coworkers, neighbors, and family when the fall weather hits. We're also including a variation for raisin nut pumpkin bread. This pumpkin recipe is sure to be a crowd pleaser! How to Make Pumpkin Bread There's just two steps to making homemade pumpkin bread. This quick bread recipe is very easy to master! Make the Batter: First, beat the sugar with the oil and then add the eggs and mix until smooth. Then, alternate adding in the dry and wet ingredients. Beat in the pumpkin puree (you can use canned or make your own homemade pumpkin puree) until just combined. Bake the Pumpkin Bread: Bake the loaf until a toothpick comes out clean and let it cool completely. It's best sliced after it has rested overnight. How to Customize this Recipe for Pumpkin Bread This is a great recipe for a classic pumpkin bread but it's also a great start to customize. If you want to make pumpkin chocolate chip bread, stir in 1/2-1 cup of semisweet chocolate chips before baking. Try making pumpkin nut bread by tossing in 1/2 cup of toasted walnuts or pecans into the batter. For more of our best pumpkin bread ideas, ry one of our creative pumpkin bread recipes. How to Keep Pumpkin Bread Moist While our homemade pumpkin bread recipe is moist on its own, there are a few things you can do to keep pumpkin bread from drying out. First, don't overmix your batter. If you mix it too much, the finished bread may turn out dense and tough. Stir in the pumpkin bread ingredients until just combined. We recommend cooling the bread completely, wrapping it tightly with plastic wrap, and storing overnight before slicing. This helps ensure it cuts evenly and stays moist. How to Freeze Pumpkin Bread The great news is that you can make pumpkin bread ahead of time and freeze it. To ensure the bread stays fresh, wrap the pumpkin bread in plastic wrap, then wrap in foil or place in a resealable plastic freezer bag. Freeze for up to 6 months. Thaw the unsliced loaf in the refrigerator overnight. This Five-Spice Pumpkin Bread Is Filled with Fall Flavor Jacob Fox. Food Styling: Annie Probst Ingredients 3 cup sugar 1 cup cooking oil 4 eggs 3 ⅓ cup all-purpose flour 2 teaspoon baking soda 1 ½ teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ⅔ cup water 1 15 ounce can pumpkin Directions Jacob Fox. Food Styling: Annie Probst Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside. Jacob Fox In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Jacob Fox. Food Styling: Annie Probst Spoon batter into prepared pans. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings). Raisin-Nut Pumpkin Bread Variation Prepare bread as above, except fold 3/4 cup raisins and 3/4 cup chopped walnuts into batter after pumpkin has been added. Nutrition Facts per serving: 220 cal., 10 g total fat (1 g sat. fat), 27 mg chol., 197 mg sodium, 32 g carbo., 1 g dietary fiber, 8 g pro.Daily Values: 59% vit A, 2% vit. C, 2% calcium, 6% ironExchanges: .5 Starch, 1 .5 Other Carbo., 2 Fat Rate It Print Nutrition Facts (per serving) 191 Calories 8g Fat 29g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 191 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 27mg 9% Sodium 197mg 9% Total Carbohydrate 29g 11% Total Sugars 18g Protein 2g 4% Vitamin C 0.6mg 1% Calcium 10.1mg 1% Iron 1.1mg 6% Potassium 50mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.