This is by far the best pumpkin bread recipe ever. Super moist and full of flavor. Made from scratch and super easy to make, you’ll want it year-round! It’s so good, you and your family will want to eat it hot out of the oven. I know we do.

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Fall is one of my favorite seasons. For one, after 8 months of hot weather, it finally starts to cool of here in Southern AZ. Fall also means I get to bake with pumpkin. I think my absolute favorite way to use pumpkin has got to be in pumpkin bread.

I’ve had this particular recipe for pumpkin bread and have been using it for many years, but I only just recently started making it for family and friends as gifts around the holidays.

I plan on making at least a dozen loaves this year. In fact, I’ve already made four.

I like to bake them in pretty paper baking pans. That way, I don’t have to worry about them accidentally getting crushed during travel.

Every time I make it, the kids can hardly wait to cut into it.

I know you’re going to love the rich pumpkin flavor of this decadent and tender bread. And, it’s so moist, it literally melts in your mouth.

Trust me when I say that once you try this recipe, you won’t use any other.

The prep time is minimal, and with just an hour to bake, you’ll be eating a warm buttered slice in no time.

My absolute favorite way to enjoy this pumpkin bread is with a cup of my morning coffee. In fact, I’m really wishing I had some right now.

You may also like:

Sour Cream Chocolate Loaf Cake

Strawberry Cobbler with Chocolate Hazelnut Swirl

Best Pumpkin Bread Recipe

The Best Pumpkin Bread Recipe

This is by far the best pumpkin bread recipe EVER. Super moist and full of flavor. 100% from scratch and super easy to make, you'll want it year-round!

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

Yields 2 loaves

Author:

Rachel @ {i love} My disorganized life

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Ingredients

• 3 1/2 cups sifted flour {sift first, then measure, otherwise you'll end up with 1/4 cup too much flour}
• 1 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp salt
• 3 tsp cinnamon
• 3 tsp nutmeg
• 3 cups granulated sugar
• 2/3 cup water
• 1 cup oil
• 1 15 oz can pumpkin {plain, NOT seasoned}
• 4 eggs

Instructions

1. Preheat oven to 350 degrees
2. Grease two bread pans or spray with non-stick cooking/baking spray
3. Sift flour into a bowl and then measure 3 1/2 cups into a large bowl.
4. Sift together baking powder, baking soda, salt, cinnamon, nutmeg and sugar onto flour
5. Add the water, oil, pumpkin and eggs
6. Beat until smooth
7. Add 1 cup walnuts or pecans if desired {we love it without nuts!}
8. Divide batter evenly between pans
9. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 6132
% Daily Value*


• Total Fat: 235 g 361.54%
• Saturated Fat: g 0%
• Cholesterol: mg 0%
• Sodium: mg 0%
• Potassium: mg 0%
• Total Carbohydrate: 966 g %
• Sugar: g
• Protein: 73 g
• Vitamin A: 0%
• Calcium: mg 0%
• Iron: mg 0%
* Percent Daily Values are based on a 2000 calorie diet.




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