Breads & Doughs, Gemma's Best Recipes

Gemma’s Best Ever Pumpkin Bread

4.54 from 260 votes
My Best Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking.
Best Ever Pumpkin Bread - You ain't tasted nothing yet! this pumpkin bread is insane..

Hi Bold Bakers!

Pumpkin, Pumpkin Spice, Pumpkin Breads and Pumpkin Pies scream fall!  Following the success of my other best-ever recipes, like Best Ever Banana Bread and my Best Ever Brownies, I decide to update another pumpkin classic — pumpkin bread — into my Best Ever Pumpkin Bread!

Even after being a professional chef in Ireland, I had never had pumpkin bread before as it’s more of an American treat. After moving to California, I fell in love with the pumpkin flavor and created seasonal classics like my Starbucks Pumpkin Spice Latte and single serving pumpkin desserts like my Pumpkin Mug Cake.

My Best Ever Pumpkin Bread is packed full of pumpkin flavor and aromatic spices. And did I mention the fabulous brown butter and maple glaze? The combination of sweet maple syrup with nutty butter is a total winner and the best part is how well it compliments the flavor of the pumpkin.

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Is It Easy To Make Best Ever Pumpkin Bread?

My Best Ever Pumpkin Bread really lives up to its name, and is considered “Best Ever” for so many reasons. Not only is it jam-packed with flavor, but this recipe could not be easier. It’s as easy as combining the dry ingredients with the wet ingredients, all in one bowl.

Some of my family’s most favorite recipes are the ones that seem to be humble on the surface, but are really so impressive once you take a bite. This is one of those pumpkin breads that can be baked up anytime with just one bowl and a pan. Since it’s simply whisked together by hand, it’s great for baking morning or night, with your kids or your granny, at a moment’s notice! Who knew the very best tasting pumpkin bread recipe would also be the easiest?

I even used my own Homemade Pumpkin Puree, but you can use good quality store bought pumpkin puree as well.

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How Do You Make Sure The Pumpkin Bread Is Moist?

The best part about baking with pumpkin is that it ensures whatever you make is never dry. My homemade pumpkin puree adds moisture and texture to the bread batter that, even when baked, is retained. In addition to the pumpkin, the milk and oil in my recipe keep the bread tender and rich throughout — not just in the center of the bread. After being smothering in the maple glaze, this bread is truly the best pumpkin bread from corner to corner. Whip it up and watch it disappear!

When baked, my Best Ever Pumpkin Bread is deep orange in color and unmistakably pumpkin spicy! This holiday season, whether baking for fun or entertaining friends and family, my Best Ever Pumpkin Bread is a must!

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Best Ever Pumpkin Bread

4.54 from 260 votes
My Best Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking.
Author: Gemma Stafford
Servings: 1 loaf
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
My Best Ever Pumpkin Bread recipe is packed full of aromatic spices and warm Fall flavors making it a must for your fall and holiday baking.
Author: Gemma Stafford
Servings: 1 loaf

Ingredients

  • 1 cup (8oz/225g) pumpkin puree
  • 1 1/2 cups (12oz/340g) sugar
  • 1/2 cup (4floz/115ml) vegetable oil
  • 1/3 cup (2 1/2floz/71ml) milk
  • 2 eggs*
  • 1 3/4 cups (9oz/255g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Glaze:
  • 1/2 cup (4oz/115g) butter
  • 1 cup (4oz/115g) powdered sugar (start with one cup and add more if glaze is too runny)
  • 2 tablespoons maple syrup

Instructions

To make the Pumpkin Bread

  • Mix pumpkin puree, sugar, oil, milk, and eggs in large mixing bowl until well combined.
  • In medium mixing bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely.
  • Butter and line a 9×5 Non-stick Loaf Pan with parchment paper. Pour mixture evenly into loaf pan.
  • Bake at 350°F (180°C) for 55 – 65 minutes, or until done and a toothpick inserted in center comes out clean.

To make the Maple Glaze

  • As the bread cools, make your glaze. In a small saucepan or in the microwave gently melt the butter.
  • Remove the butter from the heat, allow to cool slightly then stir in the powdered sugar and maple syrup until the glaze has formed. If the glaze is too thick thin out with a little milk until you get your desired consistency.
  • Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes to set. (I like to pour the glaze on while the bread is still warm in the pan).
  • Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days.

Recipe Notes

Replacing Eggs: You can replace the eggs in this recipe by following my Egg Substitutes Chart for cakes.

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I’ve made this recipe several times now as muffins. The last time I substituted butternut squash for the pumpkin and ground ginger for the nutmeg because that is what I had on hand. Also used a cream cheese frosting I had leftover in the freezer. Still delicious. I added a little bit of water to the roasted squash when I pureed it as it was a bit drier than the pumpkin that I usually use. I love this recipe as the muffins rise beautifully and have a lovely texture and flavour every time.

Vinny
Vinny
11 months ago

Hi gemma
I made this recipe twice. it’s super yummy but a little too sweet for me so i reduce sugar to 300g. It still too sweet for me.
I just wanna know ,can i use brown sugar in place of white sugar. And if so , do i need to use 340g or 300g .
Sorry for my english.
Thank you

Alex
Alex
1 year ago

Hello Gemma, I have a question about the tin because I don’t have a tin like the one you use in the video, so could I make it in a 9 inch tin cake? And if I do it I would have to change the bake time right?
Thank you for reading and for all your recipes, I have made so many of them x)

Wit1019
2 months ago

Tastiest pumpkin bread! Best ever is a great name for it 🙂 its even better the next day! I didn’t make the frosting, but instead went with a crumble topping. Superb!

Jyoti Bhat
11 months ago

Simply loved the recipe best pumpkin bread I have ever eaten. My only complain is that when I added the glaze after 25 min of the bread cooling , the glaze kinda melted a little. I was not able to get that smooth finish as shown in the video. If there is a trick too please do share. Thanks for the lovely recipe

Janet
11 months ago

This recipe turned out GREAT. I did use 1/4c less sugar and made one plain —no glaze—and one with chopped pecans. I found it just sweet enough even with less sugar. I may try the glaze the next time! I gave it 4 stars instead of 5 because the pumpkin flavor was not as intense as I wanted it to be…but everything else was great. Tomorrow I’m trying the blueberry muffins!

Carmen
Carmen
11 months ago

This pumpkin bread came out really great! I rarely bake and this recipe was very easy to follow.

I do have one question though. If I use maybe 1/4 cup less sugar will the texture still be okay?

Melista
11 months ago

Super delicious and moist

Mel
11 months ago

I love it. It was delicious and super moist. Thank you!

Wayne
Wayne
1 year ago

Hiya, just a quick question before I give this recipe a try. What size eggs did you use, medium or large?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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