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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*I originally shared this post back in December 2015. I’m re-sharing it today with updated photos and a few updates to the recipe to make it even better!
I just love love love to bake. I know, that fact is probably very obvious given the fact that the name of this blog is The Busy Baker, but even I sometimes forget just how much I truly love baking. When life gets busy and my time in the kitchen is limited I often long for those slower days that I love to spend kneading homemade bread dough, making soup from scratch and baking pies, muffins and cookies for my hungry family and friends.
If I had to pick, I’d say muffins and loaves are my favourite things to bake because they’re so easy, infinitely customizable and they’re often much tastier than you’d expect, based on how easy they are to throw together. I’ve shared a few of my tried and true muffin recipes with you already (like these Best Ever Banana Muffins or these Lemon Pistachio Muffins), but this Best Ever Pumpkin Spice Bread recipe is in a league of its own.
During the fall and winter season this Best Ever Pumpkin Spice Bread is one of my absolute favourite things to bake. The recipe is easy and straightforward – I can almost make it in my sleep – and it turns out simply beautifully every single time, creating a super moist, fluffy loaf with the most delicious pumpkin spice flavour you could ever hope for.
And aside from the fact that this Best Ever Pumpkin Spice Bread is one of MY favourite recipes, it’s also one of my most-requested recipes from friends and family or anyone I’ve ever made it for. It gets rave reviews every time I make it and it’s been a staple in my kitchen for about 10 years now! It can be made as loaves or muffins but I like making it as loaves because it’s easier to freeze this way and let’s be honest…nobody likes washing muffin tins!
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I hope you love this Best Ever Pumpkin Spice Bread recipe as much as we do! Let me know in the comments below, what’s your favourite pumpkin recipe for fall?
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!
Kitchen Products I recommend:
Best Ever Pumpkin Spice Bread
This Best Ever Pumpkin Spice Bread is moist and flavourful and packed with pumpkin and spices, and it's so easy to make in only one bowl!
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Servings: 2 loaves
Calories: 2009kcal
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.
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.
Nutrition
Serving: 1loaf | Calories: 2009kcal | Carbohydrates: 299g | Protein: 28g | Fat: 84g | Saturated Fat: 63g | Cholesterol: 327mg | Sodium: 1241mg | Potassium: 1181mg | Fiber: 12g | Sugar: 175g | Vitamin A: 38605IU | Vitamin C: 10mg | Calcium: 327mg | Iron: 12mg
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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!! 🙂