Best Ever Pumpkin Bread is a moist and flavorful bread full of pumpkin flavor that is as easy to make as it is delicious! Be sure to check out my other quick bread recipes!

Overhead of Pumpkin Bread

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.

Adding Pumpkin Bread Batter to Pan

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.

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

More Quick Breads

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!


  • 1 ¾ cups (219 g) 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
  • 1 ½ 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) pumpkin puree
  • cup orange juice


  • Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray or line with parchment paper.
  • In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Combine with a whisk and set aside.
  • In a large bowl, combine the sugar, oil, eggs, vanilla, molasses, pumpkin puree, and orange juice with a hand mixer on medium-low.
  • Add the dry ingredients to the wet ingredient. Mix on low to medium-low just until the ingredients are combined.
  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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?

  2. 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!

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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.

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