This Pumpkin Bread is truly the best! It’s simple to make, moist & tender, and has the perfect amount of spices. It’s going to quickly become one of your favorites.
I should probably apologize for the plethora of pumpkin recipes I seem to be posting lately, but I can’t help myself. I just love pumpkin.
This Pumpkin Bread has won my heart over and I think I love it even more than my pumpkin chocolate chip bread, which is saying something because we all know how much I love chocolate. I honestly could have devoured an entire loaf in one sitting, but I’m happy to report I practiced some self-control and didn’t (it wasn’t easy though).
This bread is simple to make, has the best flavor, and the texture is amazing. It’s seriously, so so good. It’s the perfect thing to wrap up and give to a neighbor or friend. Or keep it all to yourself, you decide.
It’s delicious on it’s own, or try it with some butter, peanut butter, or Nutella spread on top. In the picture below I very generously spread some Trader Joes Cinnamon Bun Spread on top . . . oh my, it was fabulous! I’m not sure if Trader Joe’s has any left on their shelves, but if they do, definitely grab a jar.
Tips for Making Pumpkin Bread
- Make sure you use 100% pure pumpkin (pumpkin puree) and not pumpkin pie filling.
- The bread is done when a toothpick inserted into the center comes out clean. If your bread is getting dark and the middle isn’t quite done, you can place a piece of aluminum foil loosely on top of the bread while it finishes baking.
- Let the bread cool in the pan for 10 minutes and then carefully remove it from the pan and cool completely before slicing. As hard as it might be to wait, trust me on this one, the bread will slice much easier if it is completely cool. Also, I think this bread is even better the second day so try and save some if you can.
Can I use instant pudding instead of the cook-and-serve?
The original recipe calls for the cook-and-serve pudding which is what I use every time I make this bread. However, several of the comments about this bread on the Taste of Home website, said they used the instant pudding and it worked just fine. So you could give it a try, but I have only used the cook-and-serve kind.
What about adding chocolate chips?
We all know that pumpkin chocolate chip bread is a thing. Pumpkin chocolate chip anything is fine by me. I think pumpkin & chocolate chips are kind of like peanut butter & jelly. . . a match made in heaven. So yes, you can add chocolate chips if you want, but honestly I LOVE this bread as is with NO chocolate chips. If you do want to add chocolate chips, stir in about 1 cup of semi-sweet or milk chocolate chips after you add the dry ingredients.
How should I store this bread?
Wrap the cooled bread in plastic wrap and keep it on the counter for two to three days. It can also be stored in the fridge to keep it fresher longer (up to 5 days). This pumpkin bread also freezes really well. Wrap the cooled bread in plastic wrap or foil and then place it in a Ziploc freezer bag for up to 3 months. Defrost in the fridge overnight.
Oh you’re going to love this one!
If you’re looking for other pumpkin recipes, try some of these:
- 5 large eggs
- 1 1/4 cups canola oil
- 1 teaspoon vanilla
- 1 can (15 oz) pure pumpkin
- 2 cups all-purpose flour
- 2 cups sugar
- 2 pkgs. (3 oz each) cook-and-serve vanilla pudding mix
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg (I always use freshly grated)
- 1/2 teaspoon salt
Preheat oven to 325 degrees F. Spray two 8.5 x 4.5 x 2.5-inch loaf pans.
In a large bowl whisk together the eggs, oil, vanilla and pumpkin, mix until smooth.
Add flour, sugar, dry pudding mix, baking soda, cinnamon, cloves, nutmeg and salt. Mix until just combined.
Pour batter into prepared loaf pans. Bake at 325° for 50 to 60 minutes* or until a toothpick inserted in the center comes out clean. (*Every oven is different, so you may have to bake these even longer.)
Cool for 10 minutes before removing from pans to wire racks to cool completely.
This can also be made in 5 small loaf pans (5-3/4 x 3 x 2-inch). Perfect size for gift giving as well.
Recipe Source: Adapted slightly from Taste of Home