Best Ever Pumpkin Bread

Why You’ll Love This Recipe

I love this pumpkin bread because it’s soft, perfectly spiced, and easy to make in one bowl. It stays moist for days and tastes even better the next day. Whether I’m baking it for a brunch, gifting it during the holidays, or enjoying it with coffee, it’s always a crowd-pleaser. Plus, no mixer is required if I prefer to whisk by hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1¾ cups (219 g) all-purpose flour

• ¼ teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon kosher salt

• ½ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 1½ cups (300 g) granulated sugar

• ½ cup (109 g) vegetable oil

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 tablespoon molasses

• 1 can (15 ounces) pure pumpkin

• ⅓ cup orange juice

Directions

1. I preheat the oven to 350°F and spray a 9×5-inch loaf pan with cooking spray or line it with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

3. In a large bowl, I combine the sugar, oil, eggs, vanilla extract, molasses, pumpkin puree, and orange juice. I mix using a hand mixer on medium-low speed until smooth.

4. I add the dry ingredients to the wet mixture and mix on low just until everything is incorporated.

5. I pour the batter into the prepared loaf pan and bake for about 80 minutes, or until a toothpick inserted in the center comes out with crumbs but no wet batter.

6. I let the bread cool in the pan before slicing and serving.

Servings and Timing

• Servings: 12 slices

• Prep Time: 15 minutes

• Bake Time: 1 hour 20 minutes (80 minutes)

• Total Time: 1 hour 35 minutes

Variations

Sometimes I fold in chopped walnuts or pecans for a bit of crunch. I’ve also added chocolate chips when I’m craving a sweet twist. Swapping orange juice for buttermilk gives a richer tang, and if I want a lighter version, I use applesauce for part of the oil.

Storage/Reheating

I store the cooled pumpkin bread wrapped in plastic wrap or foil at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, I toast a slice or warm it in the microwave for about 15–20 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree before. I just make sure it’s thick and not too watery for the best texture.

Why is orange juice added?

I add orange juice to brighten the flavor and balance the sweetness—it doesn’t make the bread taste citrusy but gives it a nice depth.

Can I make this bread gluten-free?

I’ve had success using a 1:1 gluten-free baking flour. The texture changes slightly but still comes out moist and flavorful.

How do I know when it’s fully baked?

I check for doneness by inserting a toothpick into the center. If it comes out with just a few moist crumbs and no wet batter, it’s ready.

Can I make this into muffins?

Yes! I divide the batter into muffin tins and bake at 350°F for about 20–25 minutes. It makes a great grab-and-go breakfast or snack.

Conclusion

This best ever pumpkin bread is the kind of recipe I reach for when I want something comforting and delicious. With warm spices, a moist crumb, and simple steps, it’s a must-bake for fall—or really, any time I’m craving a perfect slice of homemade goodness.

Print