Introduction: Best Pumpkin Bread Recipe

After years of research and combining recipes and techniques, I'm pleased to bring you the (World's) Best Pumpkin Bread Recipe (in the World!), using fresh pumpkin! (opt)

There are so many ways you can customize this basic pumpkin bread recipe to highlight your own personal style, that you'll want to make multiple loaves just to experiment.

Remember, pumpkin bread freezes well, and makes great gifts for the holidays!

Step 1: Ingredients


Materials

Spice grater - I love this one, but it's  this attachment  that makes using whole nutmegs a breeze! 
Roasting pan (for fresh pumpkin)
Immersion blender
Mixing Bowls
Bread pan

 
Ingredients
  • 5 oz. pumpkin puree - I used a fresh pumpkin, but you can buy a can* - I won't tell.
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 cup sugar
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
Best if you can get fresh spices and grind them yourselves.  Yum!

 
Optional stir-ins
  • Nuts
  • Raisins
  • Dried Cranberries
  • Chocolate Chips

* If you buy canned pumpkin, either increase the recipe to make multiple loaves or store the extra pumpkin puree for other yummy recipes!


Scoochmaroo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Step 2: Bake Pumpkin

If you're using a fresh pumpkin, you'll need to cook, peel it, and mash it first!

Here are three great methods to choose from:


Baking Method

  • Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
  • In a shallow baking dish, place the two halves face down and cover with foil.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
  • Once the baked pumpkin has cooled, scoop out the flesh or just peel off the rind, and puree or mash it.


Boiling Method

  • Cut the pumpkin in half, discarding the stringy insides.
  • Peel the pumpkin and cut it into chunks.
  • Place in a saucepan and cover with water.
  • Bring to a boil and cook until the pumpkin chunks are tender.
  • Let the chunks cool, and then puree  or mash.


Microwave Method

  • Cut the pumpkin in half, discarding the stringy insides.
  • Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Puree or mash.

You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months.

Step 3: Prep

Preheat your ovens to 350oF (180oC)

Grease and flour a loaf pan.  Meaning, rub some butter on all the sides, then dump in some flour and shake it around until it sticks to all the butter, and dump the rest of the flour out of the pan.

My flour didn't take evenly, but the resulting loaf came out just great!


Step 4: Liquids

Combine the pumpkin puree, egg, vegetable oil, water, and sugar.

Blend!

Step 5: Dry-s

Combine carefully measured flour, baking soda, salt and ground spices.  Adjust to suit your own tastes.


Whisk together!

Step 6: Combine

Slowly stir the dry ingredient mixture into the wet ingredient mixture.

Oh boy it should smell good by now!

Pour into the prepared (greased and floured) loaf pan.

Step 7: Bake

Bake for 40-50 minutes.

Bread is done when a toothpick or skewer inserted into the center comes out clean.


You won't believe how light and moist this pumpkin loaf turns out.  You'll never be able to eat that dense sticky stuff again.  And once your friend's try it, you'll be getting requests every week!  So share responsibly :D


Comments

author
scoochmaroo (author)2010-10-24

Made this again today, and reduced the sugar by half. Still delicious!

author
annieoakley (author)2009-11-18

I thought my other pumpkin bread recipe was good, but this one is moist and delicious without being sticky. In case anyone wants to know, for a double batch 10 oz. is one heaping cup of canned pumpkin. I also used whole wheat flour for some of the white flour, but my family is used to that. Thanks for a great recipe!

pumpkin bread.jpg
author
scoochmaroo (author)annieoakley2009-11-18

Thank you! I agree that this recipe produces something really special!

author
L_Bow (author)2015-09-24

I just stumbled upon this instructable searching for a new pumpkin bread recipe - this one is amazing! My favorite pumpkin bread - and I've made a lot of different kinds! So light and moist and the perfect amount of sweetness! I did change it up slightly, but not much: I used half brown sugar and half white sugar and I increased the salt slightly because I was using kosher salt. I used canned pumpkin (but I'm looking forward to trying this with fresh pumpkin sometime!). I tripled the recipe to use the whole can - in one loaf I added chocolate chips and it's amazing. I also sprinkled some turbinado sugar on the top of two of the loaves. My three year old ate 3 slices and was still asking for more! It's taking all my self control not to eat the rest of the loaf. Thank you for making this instructable! This is now my go to pumpkin bread recipe!

author
chl0isatme made it! (author)2014-12-02

I have made this multiple times and added 5tbs of mixed seeds to the recipe. My family absolutely love it and the loaf never lasts a day here! Thank you for a great recipe

IMG_7127.JPGIMG_7129.JPG
author
babybayrs (author)2013-11-17

I made the bread last week. It tasted really good only that I used 1/3 cups sugar. 1 Cup of sugar for 1 loaf of bread is unbelievable to me. Was 1 cup sugar a type error in your ingredients list or was it how much you originally used? Just curious.

author
Sunnyfishnca (author)2013-10-30

I'm not a baker so I love having picture instructions to see what the product is supposed to look like as I go along :) I have to say, not only was this an easy recipe to follow, but the taste was wonderful. Our children even commented that it turned out excellent (and those poor souls are so good about trying stuff out whether or not it tasted good or not) haha
Thank you again for not only an easy recipe but the pictures to go with it!

author
kirinwantsaskateboard (author)2013-04-26

Yum! Gotta make this for Christmas dinner!

author
maltesergr8 (author)2012-12-04

Oh yummm, I LOVE pumpkin bread!! Must try!

Beth

author
AussieAnglerGal (author)2012-11-12

does pumpkin bread (both your recipes) taste sweet or is it more yeasty and bread-like?

author

Neither of them are yeast breads, so they don't have that traditional bread taste. This one is much more balanced and moist than the ice cream bread which is slightly denser and much more sweet.

author

ok thanks:)

author
MsJan (author)2012-08-05

This is much like what I have made for many years and it is very good. I make extra and freeze it. Freezes very well. To keep it a little healthier you can cut back some on the sugar. many recipes you can cut up to half of the sugar. Just do it a lttle less each time than you will not be able to tell. Also since this has baking soda you can drop the salt. Just thought I would share what I have learned over all my years. :-)

author
scoochmaroo (author)MsJan2012-10-16

Great tips, thanks!

author
MsJan (author)scoochmaroo2012-10-16

Very Welcome...

author
Big Jimmers (author)2012-02-20

Hi

Well my little Grand Daughter was here (8 years old) and I saw your recipe for pumpkin bread. I told her I would just make a quick treat. I didn't even measure all the ingredients, I just guessed, with some experience...LOL

Well I really didn't take the bread serious, just real quick throwing in the ingredients etc.

WOW! The pumpkin bread is GREAT, moist, flavorful, my wife loves it and she is picky, picky, picky, she even mentioned it looked dry before I baked it. I did one thing different, I used all brown sugar, it makes things a bit richer. I am happy as can be, this is a great recipe.........Thanks a million ! One thing, it is a low cal recipe, right? Big Jimmers !

author
scoochmaroo (author)Big Jimmers2012-10-16

High praise! Thanks :D

author
richpoore (author)2012-10-15

My wife made this with unrefined coconut oil instead of vegetable oil and it was great. We (with our two boys) have finished a loaf in the last hour 'n a half. :D

author
scoochmaroo (author)richpoore2012-10-16

Fantastic!

author
salsadancer (author)2012-01-25

Is that 5 oz. of pumpkin weight or volume? I have some frozen pumpkin I just took out; it's in a 3 lb. (48 oz.) weight cottage cheese container.

author
Queentut (author)2011-11-14

So I made this one day when I was bored and I loved it! So good! I added pecans to it! That just made it perfect. It was a little "dull" but I think that was because I was using 40 year old spices. I'll have to try it again with better spices. Thanks!

author
scoochmaroo (author)Queentut2011-11-14

Yes! Fresh-ground spices make SUCH a difference. And what a good excuse to go buy them!

author
LingoQueen (author)2011-11-07

Amazing recipe. Easy to make and to follow the instructions. I did it and the result is unbelievable. Delicious, healthy. thanks for sharing this recipe.
I've taken the advice from the feedback, reduce the sugar to half. It is still really really good.

author

I prepare fresh pumpkin with a microwave for my recipes, too! So simple. Thank you for sharing!

author
blossominglotus (author)2010-12-29

Thank you so much for this delicious recipe! I have made it many times this holiday season and each time it's turned out fabulous! I use wheat flour, half the amount of sugar with a little extra dash of spices and it comes out great each time. I made loafs for Christmas gifts and got rave reviews! Thank you again! I had to let you know how appreciative I am:) I will be using this recipe for many years to come. When people find out I have pumpkin bread around they go crazy - thanks for helping me grow more confident in my baking! :)

author
latchkeygirl (author)2010-10-21

This is really really good! I couldn't find my bread pan, so I made muffins instead, and baked them for around 23 minutes. I think I prefer a denser pumpkin bread, but as a muffin, this recipe is perfect.

I also put some butter on top, and then sprinkled them with sugar, to make them look nice. :D

autumn01.jpg
author
fought piranhas (author)2010-03-23
This is really good!  I took some to work (1 can of pumpkin makes THREE loaves!) and it got rave reviews. :)
 
author
MattGyver92 (author)2010-03-19

(Heavy breathing and drooling) 8P I LOVE THIS STUFF!!!! Isn't there such thing as a pumpkin donut?

author
scoochmaroo (author)MattGyver922010-03-20

Hmm.  Pumpkin donut yum.
You should ask Randofo for that!

author
Innell17 (author)2010-03-20

 Tasty!!

http://fizfak.mguil.ru

author
edbrannan (author)2009-11-10

 I made this last night, and it was great. Fluffy and moist. I ate a slice of it with a scoop of vanilla and cinnamon ice cream on the side that complimented it nicely. Very easy and quick.


author
scoochmaroo (author)edbrannan2009-11-10

Yay!!
Did you take pictures?

author
ericsgonzalez (author)2009-11-09

Here is what i found out on calorie count recipe analizer,

Nutrition Facts
Serving Size 68 g (I divided the recipe into 10 Servings)
Amount Per Serving
Calories 210 Calories from Fat 71
% Daily Value*
Total Fat           7.9g    12%
Saturated Fat  1.6g    8%
Trans Fat         0.0g
Cholesterol     19mg   6%
Sodium          219mg  9%
Total Carbohydrates 33.2g 11%
Dietary Fiber 0.9g 4%
Sugars 20.5g
Protein 2.3g
Vitamin A 45%         
Vitamin C 1%
Calcium 1%         
Iron 6%
* Based on a 2000 calorie diet

author

Cool!

author
lemonie (author)2009-11-09

Mmm, lovely.

L

author
Jayefuu (author)2009-11-09

Awesome. I just took my pumpkin flesh out of the freezer because of this, I was bored of creamy pumpkin soup :D Thanks scooch!!

author
ycc2106 (author)2009-11-09

Very well made instructable - professional level photos and looks delicious!
If only technology could bring taste =)

author
scoochmaroo (author)ycc21062009-11-09

Aww, one day!
Thanks!

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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