Best Ever Pumpkin Bread

filed under: Bread · Breakfast · Dessert · Food + Drink on September 25, 2021

Best Ever Pumpkin Bread is a moist and flavorful bread full of pumpkin flavor that is as easy to make as it is delicious! Try my Pumpkin Cream Cheese Swirl Loaf for another bread perfect for the fall season.

Best Ever Pumpkin Bread

The fall season means pumpkin spice season, at least to a lot of people! This bread will satisfy your pumpkin spice craving, and it is so easy to make. This pumpkin bread has a fairly dense crumb and would be delicious paired with a cup of coffee or as a snack any time of the day.

Overhead of Pumpkin Bread

Pumpkin Bread Ingredients

With a few simple ingredients and spices, you can have this loaf of bread baked and ready to slice and share.

Pumpkin Puree: Make sure you are using a pumpkin puree, not pumpkin pie filling.

Orange Juice: The orange juice in the bread adds a bright and refreshing flavor. You could substitute water for the orange juice in a pinch, but that would affect the flavor.

Molasses: Adding molasses to the bread gives the bread a chewier texture and makes it moist.

Adding Pumpkin Bread Batter to Pan

How to Make Pumpkin Bread

All you need are two mixing bowls and a loaf pan to get this bread made. First, whisk together the flour, baking powder, baking soda, salt, and spices. Next, in a separate bowl, combine the remaining ingredients, from the sugar to the orange juice, with a handheld mixer.

Add the flour mixture to the wet ingredients and mix on low just until combined. Pour the batter into a prepared loaf pan and bake the bread for about 80 minutes. Yes, it takes a while to bake, but your work is done.

The bread is done baking when an inserted toothpick is removed with a few crumbs, but no wet batter. Remove the loaf from the oven and let it cool to room temperature before cutting and serving.

Sliced into Pumpkin Bread


How to Freeze Pumpkin Bread

You will want to make sure you allow it to cool completely. Just wrap the bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date. 

Bread is typically good for two to three months in the freezer, but it will still be safe to eat beyond that point. To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.

Slices of Pumpkin Bread

Looking for More Pumpkin-Flavored Recipes?

Pumpkin Spice Bread Twist

Pumpkin Crisp

Ooey Gooey Pumpkin Cake

Pumpkin Earthquake Cake

5 from 9 votes
Best Ever Pumpkin Bread
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins

Best Ever Pumpkin Bread is a moist and flavorful bread full of pumpkin flavor that is as easy to make as it is delicious!

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Best Ever Pumpkin Bread
Servings: 12
Calories: 275 kcal
Author: Amanda
  • cups (219g) all-purpose flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon ground cloves
  • cups (300g) granulated sugar
  • ½ cup (109g) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 can (15 ounces) pumpkin puree
  • cup orange juice
  1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray or line with parchment paper.

  2. In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Combine with a whisk and set aside.

  3. In a large bowl, combine the sugar, oil, eggs, vanilla, molasses, pumpkin puree, and orange juice with a hand mixer on medium-low.

  4. Add the dry ingredients to the wet ingredient. Mix on low to medium-low just until the ingredients are combined.

  5. Pour batter into the loaf pan and bake for 80 minutes, or until a toothpick comes out with crumbs, but no wet batter. Cool and serve.

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  • Debbie says:

    My husband has to have raisens in his 🙂

  • Denise says:

    Do I need to adjust this recipe for high altitude?

  • Ginger Burget says:

    When I make my pumpkin bread I cook my pumpkin on low with the spices after 10 min I add the brown sugar and white sugar a cook for 10 min stirring constantly. The cooked mixture enhances the flavor of the pumpkin mixture.

  • Janet says:

    Can I use store bought orange juice (in a carton), or should we use fresh squeezed? Thank you!! Can’t wait to try this recipe!!

  • Sherine McManus says:

    Looks amazing can’t wait to make it when daughter comes home from college.

  • Chris Kirchner says:

    Thank you for Adding “gramm”to your recipe. Now i can try it out too. “Spoons” are always a miracle for me. Greetings from Germany..chris

  • susan says:

    what can you use besides orange juice?

    • Elizabeth Keeney says:

      Hi, Susan! I work with iambaker and am happy to help with questions. You could substitute water for the orange juice, but it will affect the flavor a bit. Have a great day!

  • Jessica C says:

    I squeezed fresh oranges, cooked a pumpkin and pureed it along with all the other ingredients listed. Oh! I also put in 1/4 tsp of Cardamom. This recipe was the best, I’m talking best Pumpkin Bread I ever made! I really think the game changer was the orange juice and Molasses. THANK YOU!

  • Kay says:

    Can I freeze?

  • Tammy Britton says:

    If I can’t find pumpkin puree, can I used pumpkin pie filling and omit the cinnamon, nutmeg, ginger and ground cloves?

  • Cynthia Thorp says:

    I love and enjoy all your recipes and my family enjoys eating all of them LOL thank you

  • ANNE CROWE says:

    I love your recipes! I use them often! Will you have a nutrition count on the recipes in your new book! I find it to be very helpful! Thank you so much! Also, is it printed in the USA?

  • Kathy says:

    Made today, turned out great, nice flavor. Didn’t have molasses so substituted maple syrup.

  • Lori says:

    This is very good. My husband’s new favorite.

  • Trish says:

    I’d like to confirm that the puree called for is labeled (at least by Libby’s) 100% Pure Pumpkin. I’m unable to find anything labeled puree. Thanks!

    • Amanda Rettke says:

      Yes! Correct.

  • Linda Tigges says:

    Great recipe! Had to make a few substitutions but they were still yummy! I didn’t have any orange juice so I used apple juice, also had to substitute brown sugar for white and lastly substituted coconut oil for vegetable oil. They are so moist!

  • Kat Harbrecht says:

    I made this today and it is delicious. I substituted apple cider for the orange juice because I didn’t have any orange juice. It Was perfect. Great recipe. Very tender and flavorful.
    Would highly recommend.

  • Tamera Jenkins says:

    This is a wonderful recipe. We are in the South and since we prefer Sweet Potatoes I cooked 15oz of Sweet Potatoes to replace the Pumpkin. I have gotten nothing but rave reviews with this one. Thank you so much for sharing this excellent recipe with all of us!

  • Lynn Covert says:

    Thank you! I’ve been looking for a pumpkin bread recipe I liked for years. Saved your post with this and made it tonight. It’s perfect—moist with just the right balance of pumpkin and spice. This is going into my fall quick bread rotation.

  • Shella says:

    I made mine in a glass dish so that may have made a difference- I set it at 70 minutes since it was glass- still was a little too done. I’m making it again right now and checking at 55 min. What a great flavor combo. I added a dash of cardamom too. I would have never thought of OJ! Delicious rich dense bread- even better the day.