This delicious Pumpkin Bread Recipe is moist, perfectly spiced and delicious. An easy quick bread that’s a fall favorite for breakfast, snacks, or gifting!
Fall is on the horizon and that means baking our favorite pumpkin recipes! I was in the mood to make a new type of bread so I decided to try creating a Homemade Pumpkin Bread Recipe. I love making a loaf on the weekend and enjoying slices for breakfast with coffee throughout the week—it’s the kind of recipe that never lasts long in my kitchen.
I was looking for a good pumpkin bread recipe and tried this one – LOVED it! Super moist and delicious! It is a keeper!
-Karon
My entire family loves the smell of cinnamon and pumpkin baking in the oven as it instantly makes the house feel cozy. Pumpkin cookies, Pumpkin Muffins and even pumpkin pancakes are some of our favorite fall recipes. To make it more fun, check out my applesauce bread or Christmas bread recipe.
You might also like our copycat Starbucks Pumpkin Bread Recipe, Gluten Free Pumpkin Bread, Libby’s Pumpkin Bread Recipe or Pumpkin Banana Bread.
Ingredients
- Flour – We used all purpose flour for the base of the bread
- Baking Soda – Helps the bread to rise. Make sure to use fresh ingredients
- Sugar – We used granulated sugar
- Vanilla Pudding Mix – You will add in the dry mix
- Cinnamon – Adds warm flavor
- Pumpkin Pie Spice – Enhances the pumpkin flavor
- Oil – We used vegetable oil
- Large Eggs – Binds the ingredients together
- Pumpkin – Use canned pumpkin puree
Scroll to the recipe card for the full recipe card.
How to Make Pumpkin Bread with Vanilla Pudding
Step 1 – Preheat the oven to 350. Prepare a 9″ x 5″ loaf pan while you wait on the oven. Spray with cooking spray. You can even line with parchment paper.
Step 2 – Whisk the dry ingredients in a large bowl.
Step 3 – Slowly stir in the wet ingredients into flour mixture. Mix everything together until well combined.
Step 4 – Pour the batter into the prepared pans.
Step 5 – The bread will need to bake at 350 degrees for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow to cook on a wire rack until cooled.
Best Pumpkin Bread Recipe
Ingredients
- 1 ½ cup flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- small package vanilla pudding mix dry (3.4 oz package)
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ cup oil
- 2 eggs
- 1 can pumpkin (15 oz can)
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Instructions
- Preheat oven to 350 F.
- Spray 9″ x 5″ loaf pan.
- In a large mixing bowl, combine the flour, baking soda, salt, sugar, vanilla pudding mix, ground cinnamon and pumpkin pie spice.
- Slowly stir in the vegetable oil, eggs and pumpkin puree until well combined.
- Pour batter into prepared loaf pan.
- Bake at 350 F for 55 – 65 minutes, or until knife inserted in the center comes out clean.
Recipe Video
Recipe Notes
- Type of Pan – If you need a loaf pan, I highly recommend you purchase this one – I would purchase at least 2. I have 2, but sometimes I wish I had 4.
- Mini Loaves – Turn this recipe into mini loaves and use Wilton Recipe Right 4 Cavity Mini Loaf Pan. It is perfect size for gifts! We love to wrap these up and hand them out to neighbors, teachers and friends. It’s the perfect thing to show we care without spending a ton of money or time.
- Pumpkin Pie Spice – If you do not have pumpkin pie spice, you can substitute ¼ teaspoon each of nutmeg, allspice, ground cloves and ginger.
- Sugar – Reduce the sugar by substituting applesauce for some of the sugar.
- Pumpkin Puree – If you prefer fresh pumpkin, learn how to make Homemade Pumpkin Puree. This is a great alternative to canned pumpkin.
- Grease Pan – To make sure you can easily remove the bread, make sure to grease the pan thoroughly.
- Chocolate Chips – Add chocolate chips to make Pumpkin Chocolate Chip Bread. Toss in a handful of chocolate chips. This is so decadent!
- Gluten Free – If you prefer, you can use Gluten Free flour for a Gluten Free Pumpkin Bread.
- Chopped Nuts – We love to add nuts for even more flavor and crunchy texture. Walnuts and pecans are delicious options.
- Pumpkin Muffins – Make muffins! Kids will also love pumpkin muffins. You can make regular size or mini muffins.
Nutrition Facts
Frequently Asked Questions
The top of the pumpkin bread will have a crack at the top and the edges will be golden brown. If you stick a knife or a toothpick into the center and it comes out clean, then then pumpkin bread is finished cooking.
Store leftovers in an airtight container at room temperature for 3-4 days. You can also store in the refrigerator and it will last up to a week.
This recipe doubles very easily which allows you to use a whole can of pumpkin. Make them both and then freeze one.
More Easy Quick Bread Recipes
- Easy Monkey Bread Recipe
- Cinnamon Swirl Bread
- Simple Chocolate Chip Banana Bread Recipe
- Moist Banana Bread Recipe
- Pecan Bread Recipe
More Pumpkin Recipes to Try
We love to hear from you! If you make this Pumpkin Bread Recipe, please leave us a comment or a star review.
Not sure where I went wrong…..baking time took way longer then in recipe. Taking well over an hour.
We’re sorry it took longer than expected, Laurie. Oven temperatures and loaf pans can cause baking times to vary, and pumpkin bread may also need extra time if the batter has more moisture. Make sure the oven is fully preheated and continue baking until a toothpick inserted in the center comes out clean. If the top begins to brown too much, loosely cover it with foil while the center finishes baking.
Yes. I think I need to use two smaller pans next time. My bad. But it still tasted good! Thanks
I will definitely try this, I love pumpkin.
Sandra – Thanks so much! I’m excited you plan to try it.
Does this make one or two loaves?
Vicki – This makes 2 loaves.
What can I substitute if I want to leave out the pudding mix?
I haven’t tested it without a pudding mix yet. If you choose to make it without it, you’ll need to add in cornstarch, sugar and some vanilla. Let me know how it turns out!
When you double recipe do you double pudding too?
Yes, I would double all the ingredients including the pudding mix.
I was looking for a good pumpkin bread recipe and tried this one – LOVED it! Super moist and delicious! It is a keeper!
Can I use coconut flour in this recipe? If so, how would I go about the measurements? I am allergic to almonds so life can be tough. Thanks
I haven’t tested it yet so I’m not positive but I would try using approximately 1/2 cup of coconut flour instead of the regular flour and then adding in another egg as coconut flour soaks up more liquid than regular flour. If you try it out, please let us know how it turns out! Thank you.
Is the vanilla pudding mix you use instant pudding? I couldn’t enlarge the ingredients’ picture clearly enough to see. Thanks.
Yes, it’s an instant mix package. Thank you!