The Best Pumpkin Bread Recipe (Seriously)
I know, I know, everyone claims that their recipe is the “best ever.” And there’s no way every Pumpkin Bread recipe can be the best. But I have tried many different recipes for pumpkin bread over the years, and I have bought pumpkin bread from a bunch of places (like Starbucks), and while many of them have been yummy, this recipe has remained my absolute favorite. It’s also been a big hit at many gatherings and parties; I’ve even had non-pumpkin fans tell me that it was amazing.
This recipe also happens to be my mom’s recipe, so that makes it extra special. My mom makes yummy, yummy things, and this is one of my favorites that she makes. This and Christmas Crack Candy (that recipe will be coming closer to December, don’t you worry).
Maybe you think that this being my mom’s recipe would make me biased, but I take pumpkin recipes very seriously because it’s my most favorite fall flavor, so rest assured that this is a bias-free assessment.
What Makes it the Best?
It's super moist with the perfect dense-but-still-fluffy texture, and it’s full of pumpkin spice goodness. I’m a huge believer that the “spice” in pumpkin spice needs to not just be detectable in a recipe, but the shining star. This won’t let you down. The spices enhance the pumpkin flavor and make you feel all warm and cozy inside.
Most pumpkin recipes (bread, cupcakes, cheesecake, cookies, etc) don’t have enough cinnamon in them, so I pretty much always increase it in whatever I’m making. This recipe is no different. The original calls for 1 teaspoon, but I bump it up to 1 tablespoon, and add in a little ground cloves as well.
Another thing I love about this recipe? It actually uses a whole can of pumpkin puree, so you’re not stuck with a half-empty can that you’ll probably end up having to throw away. The recipe makes about 2 regular-sized loaves, or 1 loaf and 17 muffins (which is what I made this time around, for Aaron’s work). Perfect for sharing (or saving 1 in the freezer for later).
You can add chocolate chips to the batter if you’re into that kind of thing. I’m weird because as much as I love chocolate and pumpkin things, I don’t like chocolate in my pumpkin/banana/zucchini recipes at all. But I know I lot of people love that combo, so I added chocolate chips into the part of the batter I used for muffins.
You can also add nuts, which is something I do sometimes. Walnuts, of course, work well with pumpkin, and so do pecans (my favorite nut!). Or top it with chopped pecans and pepitas, or just pepitas. Have fun with it and play around, that’s the best part of baking, making something your own.
You will not be disappointed making this quick bread. It’s super easy and so delicious, the perfect pre-Trick-or-Treating snack for your little superheroes and princesses.
Best Ever Pumpkin Bread (And/Or Muffins)
3 cups of sugar
2/3 cup water
1 cup melted butter or vegetable oil
4 eggs, lightly beaten
2 cups (15 oz can) pumpkin puree
3 1/2 cups flour
1 1/2 tsp salt
1 tablespoon ground cinnamon
1/2 tsp nutmeg (rounded teaspoon)
1/4 tsp ground cloves
2 tsp baking soda
1 tbsp pepitas (shelled pumpkin seeds, optional)
1-1/2 cups chocolate chips (optional; I used 3/4 cup for roughly half the recipe)
1-1/2 cups chopped walnuts/pecans (optional)
Preheat oven to 350 degrees, and then prepare your pan(s). I highly recommend either using parchment paper to line the bottom (with shortening under and on top) or grease and flour it really well.
In a large mixing bowl, combine the sugar, water, and oil (I recommend using either a standing mixer or handheld mixer.
Add in eggs and pumpkin puree and mix well.
In a separate, medium-sized bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, and baking soda.
Add the flour mixture to the pumpkin puree, and mix until all are just combined (over-mixing will make it tough).
If using, add in the chocolate chips or nuts and mix by hand using a spatula or a wooden spoon.
Pour batter into prepared pan(s), sprinkle on the pepitas if using, and bake at 350 degrees for about 1 hour for a loaf pan, or 20-22 minutes for a standard-sized muffin pan.
It’s done when a toothpick inserted in the middle comes out with a couple of moist crumbs. Let cool 10 minutes in the loaf pan before gently removing and cooling on a cooling rack. Let muffins sit in the pan for 2-3 minutes before cooling on a cooling rack.
Store fully-cooled bread or muffins in an airtight container at room temperature for 4-5 days. If freezing, wrap well with freezer-safe plastic wrap and place in a freezer-safe container. Use in 1-2 months for the freshest taste.
I hope you enjoy this yummy pumpkin bread as much as our family does! If you make it, take pictures and tag us on Instagram @thefloralwreathblog, or Twitter @wreath_the, we’d love to see how they turn out! Make sure to follow us too!
HAPPY HALLOWEEN!!!!! Have a super fun and safe night!
Love pumpkin as much as us? Try this Pumpkin Cheesecake next!
Not feeling more pumpkin? These Oatmeal Cream Pies are to-die-for!!