/The Best Pumpkin Bread

The Best Pumpkin Bread

Preheat your oven for a fall classic with this family favorite recipe for The Best Pumpkin Bread.

The Best Pumpkin Bread sliced

I don’t know if there’s ever been a more tried and tested recipe in the 800+ creations that have graced these pages over the past decade (!). In order for something to earn the title of “The Best,” it has to be undoubtedly, positively, without hesitation or question… PERFECTION.

The Best Pumpkin Bread batter in clear stand mixer bowl

That’s what we have here, folks. Absolutely, positively The Best Pumpkin Bread ever to hit your lips.

It puts all of those store-bought coffee shop slices to shame. And with good reason: This recipe has been in our family since 1992, when it first appeared in one of my preschool cookbooks.

The Best Pumpkin Bread batter in a parchment paper-lined bread pan

That’s 26 years of baking prowess behind this moist, spiced and easy-to-slice loaf. The best part is, there’s absolutely nothing fancy about it. It’s just a good ol’ classic recipe passed on to me by my #1 inspiration: my mom.

After it’s done baking, not only will you have the best pumpkin loaf in town, but your entire home will smell like holiday goodness. Part recipe, part air freshener. Don’t ever let anyone say you can’t multitask.

The Best Pumpkin Bread topped with pecans and sliced

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

The Best Pumpkin Bread

  • 1 2/3
    cups
    all-purpose flour
  • 1/2
    teaspoon
    baking powder
  • 1
    teaspoon
    baking soda
  • 1/4
    teaspoon
    salt
  • 1/2
    teaspoon
    ground cinnamon
  • 1/4
    teaspoon
    ground cloves
  • 1/4
    teaspoon
    ground nutmeg
  • 1/4
    teaspoon
    ground ginger
  • 1/2
    cup
    (1 stick) unsalted butter, at room temperature
  • 1 1/3
    cups
    sugar
  • 1/2
    teaspoon
    vanilla extract
  • 2
    large eggs
  • 1
    cup
    canned pumpkin purée
  • 1/3
    cup
    water
  • 1/2
    cup
    chopped pecans

Preheat the oven to 350°F. Grease and lightly flour a 9×5″ loaf pan.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla.

Add the eggs to the stand mixer, one at a time, beating between each addition, then add the pumpkin.

Alternate adding in the dry and wet ingredients by adding one-third of the dry, then half of the water, one-third of the dry, the other half of the water, and the final one-third of the dry. Blend well, scraping down the bowl as needed.

Fold in the pecans then bake the bread for 1 hour or until a toothpick inserted comes out clean.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

The Best Pumpkin Bread

Amount Per Serving

Calories 400
Calories from Fat 153

% Daily Value*

Total Fat 17g
26%

Saturated Fat 8g
40%

Cholesterol 71mg
24%

Sodium 230mg
10%

Potassium 159mg
5%

Total Carbohydrates 57g
19%

Dietary Fiber 2g
8%

Sugars 34g

Protein 5g
10%

Vitamin A
103.6%

Vitamin C
1.6%

Calcium
3.7%

Iron
11.1%

* Percent Daily Values are based on a 2000 calorie diet.

×