This Best Ever Pumpkin Spice Bread is the most moist and flavourful pumpkin loaf you’ll ever bake! It’s perfect for fall and it’s a super easy recipe that’s great for beginning bakers!
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Love this Best Ever Pumpkin Spice Bread recipe? Before you grab the recipe below, check out a few of my other favourite pumpkin spice recipes below!
My readers go CRAZY for these Pumpkin Spice Cinnamon Rolls!
These Pumpkin Spice Chocolate Chip Cookies are a family favourite!!
These Pumpkin Spice Pancakes get SO many rave reviews from readers – one reader even said these are the best pancakes her family has ever had!!
Kitchen Products I recommend:
Best Ever Pumpkin Spice Bread
Ingredients
- 2 cups canned pumpkin (NOT pumpkin pie filling)
- 1 2/3 cups white sugar
- 2/3 cup vegetable oil
- 4 eggs
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon cloves
- 1-2 teaspoons freshly grated ginger (or 2 teaspoons powdered ginger)
- a pinch of salt
- Butter for greasing the loaf pans
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In the bowl of your stand mixer (or in a large bowl using a hand mixer), add the pumpkin, sugar, oil and eggs and beat on low speed until the mixture is combined and smooth.
Add the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, ginger, and salt and mix on low speed, just until combined and no streaks of flour are visible.
Grease 2 loaf pans with butter and line with parchment paper.
Divide the batter evenly between the loaf pans and bake for 55-60 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the middle of one of the loaves comes out clean.
Remove from the oven and cool in the pans for about 5 minutes before removing to a wire rack to cool completely.
Serve when cool, or store in an airtight container for up to 4 days.
Recipe Notes
These Best Ever Pumpkin Spice Bread loaves freeze well in a ziploc bag or an airtight container and keep in the freezer for several months. Defrost completely before serving.
Anonymous says
It would be nice to have the option to print when you see a recipe you would like to try
Chrissie says
Thanks for your patience with this! I’m in the process of updating all my old posts to include a print option, etc. I’ve updated this one for you today!
Sally says
Chrissie:
How would you modify this scrumptious recipe if using freshly roasted pumpkin ?
Sally says
I just made a loaf of your pumpkin bread with fresh roasted pumpkin. It came out just fabulous!!
Chrissie says
So glad you like the recipe! 🙂
Chrissie says
Great question! If you’re using freshly roasted pumpkin I’d chill it before using it and drain any excess water before adding it to the recipe. I’ve done it this way before and it works just fine. Just be sure you use the same measurement as the recipe calls for 🙂
Catherine Fisher Fisher says
If using fresh pumpkin you can also carmelize it which deals with the water. Just put it in a pot on the stove and cook it for around 15 minutes, as it carmelizes.
Linda Witwer says
do you use ground cloves or actual hard cloves that you push into ham……………????
Chrissie says
Ground cloves work best in this recipe 🙂
Jennifer says
What size can of pumpkin?
Chrissie says
15 oz or 425 grams 🙂
mary schultz says
Hello!! What size pans are you using?
Chrissie says
Standard 9-inch loaf pans 🙂
Diane Buder says
I have made this pumpkin loaf so many times already. It is the best I’ve ever made and I’ve been cooking for 60 years. Thank you so much for sharing. Merry Christmas.
Diane
Chrissie says
Thanks so much Diane! What a compliment! Glad you enjoy it so much!! 🙂