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Best Ever Pumpkin Bread - You ain't tasted nothing yet! this pumpkin bread is insane..

Best Ever Pumpkin Bread

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Hi Bold Bakers!

Pumpkin, Pumpkin Spice, Pumpkin Breads and 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, thus this recipe for my Best Ever Pumpkin Bread! From seasonal classics like my Starbucks Pumpkin Spice Latte to single serving pumpkin desserts like my Pumpkin Mug Cake, I love taking pumpkin where no baker has boldly gone before.

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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This Best Ever Pumpkin Bread really lives up to its name like all my best ever recipes. This is another “Best Ever” for so many reasons, not only is it jam packed with flavor, but this recipe could not be easier. This lovely moist loaf is as easy as combining the dry ingredients with the wet ingredients all in one bowl. I used my own Homemade Pumpkin Puree but you can use good quality store bought pumpkin puree as well.

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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!

5 from 4 votes
Best Ever Pumpkin Bread - You ain't tasted nothing yet! this pumpkin bread is insane..
Best Ever Pumpkin Bread
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 1 loaf
Author: Gemma Stafford
  • 1 cup (8oz/240g) pumpkin puree
  • 1 1/2 cups (12oz/360g) sugar
  • 1/2 cup (4floz/120ml) canola or vegetable Oil
  • 1/3 cup (2 1/2floz/75ml) milk
  • 2 eggs
  • 1 3/4 cups (9oz/260g) all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon.salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • For the Glaze:
  • 1/2 cup (4oz/120g) butter
  • 1 cup (4oz/120g) powdered sugar (start with one cup and add more if glaze is too runny)
  • 2 tablespoons maple syrup
  1. Mix pumpkin puree, sugar, oil, milk, and eggs in large mixing bowl until well combined.
  2. 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.
  3. Spray 1 9×5 Non-stick Loaf Pans with Pam Cooking Spray.Pour mixture evenly into loaf pan.
  4. Bake at 350oF (180oC) for 45 – 55 minutes, or until done and a toothpick inserted in center comes out clean.
  5. As the bread cools, make your glaze. In a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color but not quite browned (as browned butter can taste too strong).
  6. Remove the butter from 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.
  7. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes to set. Cut into slices and enjoy!
  8. Store in an airtight container at room temperature for up to 3 days


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Ly on July 4, 2018 at 9:40 pm

    My icing was lumpy too but a furious whisk sorted that out then used it to glaze the pumpkin cupcakes. My kids loved it!
    I reduced the sugar to 1C instead of 1.5C and added pumpkin seeds on top. It was still sweet and very tasty.

    • Gemma Stafford on July 5, 2018 at 2:21 am

      Hi Ly,
      good for you, and very well done. I am delighted you liked this recipe,
      Gemma 🙂

  2. William Davis on January 13, 2018 at 9:05 pm

    I substituted the oil with sour cream. Over the top moist!!

    • Gemma Stafford on January 14, 2018 at 3:07 am

      Wow! great idea William, I am happy that this worked well for you.
      Baking soda is what we called bicarbonate of soda in Ireland, and in the UK too I think, so I forget that it is not know so well in other places, but it is the same thing.
      Thank you for being in touch,
      Gemma 🙂

  3. Renu on December 14, 2017 at 10:13 am

    Hi Gemma, I can’t wait to try this recipe! Small question for you. Would it also work if I put parchment paper in the pan before pouring the batter in, or is the non-stick spray essential?

    Thanks for all your wisdom!

    • Gemma Stafford on December 15, 2017 at 5:17 am

      Hi Renu,
      It is difficult to get parchment to stay in place without a little butter or oil, it tends to move around!
      I sometimes scrunch it up to put manners on it! it helps, but either will do it for you,
      Gemma 🙂

  4. Whitney on December 13, 2017 at 12:54 pm

    Great recipe! I made a loaf of this last night and it came out beautifully. I bake A LOT of bread and this definitely goes in my “make again” pile. I cut the sugar down to 2/3 c and omitted the glaze as I don’t like a really sweet bread. Added minced fresh rosemary and chopped pecans into the batter for a change. The bread was so good and my two young kids loved it too. Thanks for sharing.

    • Gemma Stafford on December 14, 2017 at 6:24 am

      Hi Whitney,
      You are clearly a genius baker! The minced rosemary sounds divine, and the smell in your kitchen must have been fabulous when this was baking.
      Thank you so much for adding this to our knowledge here, it will inspire other Bold Bakers,
      Gemma 🙂

  5. Katie on November 23, 2017 at 9:39 am

    This bread smells delicious and was super easy to make until it went into the oven. The cook time is so off. The middle of my bread is still soupy and not cooked after over an hour and a half. I have a high end convection oven and still nothing. What am I doing wrong?

    • Gemma Stafford on November 23, 2017 at 12:01 pm

      Hi Katie, I’m sorry to hear you’re having an issue with the Pumpkin Bread. What size tin did you use? The cook time is definitely right on. Let me know and I’ll see how I can help.

      • Katie on November 30, 2017 at 2:34 pm

        The size pan is the same one recommended 9 x 5

        • Gemma Stafford on December 4, 2017 at 8:26 am

          Hi Katie,
          I am wondering if you have an issue with your oven thermostat!
          This really does not sound right. 180C/350F is a pretty hot oven.
          Now I am worried I responded to this before, but just in case, I really do not understand this!
          Gemma 🙂

          • William Davis on January 13, 2018 at 9:04 pm

            Baking soda?

  6. Binu on November 21, 2017 at 9:57 pm

    Hey, it came out great. It’s more of a cake than a bread, half of it is already over! Really a keeper, thanks Gemma.

    • Gemma Stafford on November 22, 2017 at 6:13 am

      I’m thrilled to hear that!!! Well done.


      • Binu on November 28, 2017 at 12:40 am

        Hello, Today I made this with whole wheat flour,1/2 cup white sugar, 1 cup brown sugar n 1/2 cup chopped dark Chocolate. Little too sweet with chocolate, next time I would reduce to 1 cup of sugar. It came out great!

        • Gemma Stafford on November 28, 2017 at 12:45 am

          hello to you too Binu, I am really happy to hear that you managed this recipe with changes. That is really how recipes are developed, learning by experience what works for you. Well done and thank you for letting us know,
          Gemma 🙂

  7. noemie on November 21, 2017 at 10:51 am

    Hi Gemma
    a small question I have a bread baking tin of 30×16 cm can i just follow the recipe or I have to double the ingredients
    I can not wait for these goodies to try

    • Gemma Stafford on November 22, 2017 at 6:18 am

      hUMM, That sounds like a very big tin. So the pumpkin bread is a really big batter so it actually is the perfect size for your big tin.

      As for the banana bread this recipe only makes 1 loaf so I would say double that recipe.

      Hope this helps, and let me know how they turn out.

      • noemie on November 22, 2017 at 12:03 pm

        thank you for your answer
        I have baked the banana bread according to your recipe and it worked well it did not come very high but that is not so bad because it looked good and it tasted good.
        As soon as I have pumpkin, I will definitely make the pumpkin bread in it. I am sure that it will also work and that my family and i will enjoy it.

        • Gemma Stafford on November 22, 2017 at 1:07 pm

          Hi there,
          I am happy to hear this. be careful in the mixing that you do not knock the air out of your batter, nice and lightly handled and all will be well.
          The same applies to the pumpkin bread. nice and light! do not over mix.
          Thank you for being here with us,
          Gemma 🙂

  8. Claire on November 17, 2017 at 11:07 am

    Gemma, the bread is delicious. However, my glaze came out totally lumpy. I did add some orange extract to it, could that be the problem? I beat it in the mixer with the wisk attachment with no improvement. Also, the fat in the butter continues to settle out. Suggestions, please, and thank you.

    • Gemma Stafford on November 18, 2017 at 9:43 am

      Hi Claire,

      A small whisk should get out any lumps that would have appeared. I’m not sure why it would have been lumpy. Pass it through a sieve to remove the lumps.

      Becasue it is a runny frosting what I like to do is pour it ontop while the cake is still in the tin so it takes the shape the tin and sets that way.

      Hope this helps,

      • Julia on November 29, 2017 at 12:03 pm

        The exact same thing happened to me with the frosting! I threw it out and remade it 4 times and each time same result…Im SO sad because the bread is delicious and I adore that type of frosting/glaze. I tried a whisk and still the butter seperates…please HELP!!!

        • Gemma Stafford on November 30, 2017 at 6:11 am

          Hi Julia,

          I’m really surprised by this. I’m going to revisit the recipe and see what is up. If I alter the recipe I’ll write a note in the recipe.
          Tell me, did the glaze get very hot at any point? This may cause the butter to separate.


  9. Mardhory on October 24, 2017 at 6:11 am

    I’ve tried this recipe and it is really good. I added some coconut flakes to give a little bit if texture and it was fantastic!
    Thank you Gemma! 🙂

    • Gemma Stafford on October 25, 2017 at 2:45 am

      Hi there,
      Great addition, I love coconut, and it really does add the texture,
      Gemma 🙂

  10. Heide M. on October 20, 2017 at 10:47 pm

    Thanks for posting this recipe.

    • Gemma Stafford on October 22, 2017 at 12:56 pm

      Delighted you like it Heide 🙂

  11. Angie on October 18, 2017 at 6:15 pm

    Hi Gemma!

    I’m thinking of making this for my gluten free friend! How would you substitute the plain flour? If I use gluten free flour, would is still be the same (in terms of texture, taste etc)

    • Gemma Stafford on October 19, 2017 at 5:36 am

      Hi Angie,
      This recipe does not rely on gluten.
      A good, all purpose gf flour should work really well in this recipe.
      Some people would suggest increasing the baking powder/raising agent. Do a little research, or follow the instructions on the pack,
      Gemma 🙂

    • Gina on November 16, 2017 at 9:54 am

      Hi Angie, there are some cup for cup gluten Free flours. To keep the structure in gluten Free baking you can try adding guar gum or xanthan gum. I think 1/2 tsp per cup of flour would work, It’s really just trial and error. I use to add it when I was making low carb baked goods. King Arthur has a gluten Free flour and lots of recipes, that may be helpful.
      Good luck!

  12. Outrageous on October 13, 2017 at 3:35 pm

    Thank you for making this im 12 years old and I made it by myself and I put it in the oven im so happy thank you please make more

    • Gemma Stafford on October 14, 2017 at 7:20 am

      Good for you! So very well done. I love to have you guys baking at such a young age.
      Thank you for letting me know,
      Gemma 🙂

  13. Outrageous on October 13, 2017 at 3:31 pm

    Im 12 and I just got dun putting it in the oven and im so happy thank you for making this website please make more things I would love to make them!!

    • Gemma Stafford on October 14, 2017 at 7:21 am

      Lots more here on the website for you, 500 recipes!!
      Gemma 🙂

  14. Sanchita on October 12, 2017 at 9:13 am

    Hey please give egg substitute for donuts and breads and please tell what is egg substitute for red velvet cheesecake cake

    • Gemma Stafford on October 13, 2017 at 3:58 am

      Hi Sanchita,
      For yeast baking I would choose flax/chia eggs, or yogurt. It is often as easy just to leave the eggs out. It depends on their purpose in a recipe.
      ( the egg substitute chart is here.
      There are two eggs in this, and already oil, so the best substitute will be applesauce, silken tofu, or greek/strained yogurt.
      I would try the tofu first, but do take a look at the chart too,
      Gemma 🙂

  15. Pamela on October 11, 2017 at 5:40 pm

    Good day Gemma … I was delighted to find your Best Ever Pumpkin Bread recipe this morning. We love pumpkin anything at our house. Made two loaves today and it was a quick stir-up and insanely delicious. Just the right amount of spice and the texture is so very very nice. This was my first experience making a brown butter glaze … and a bit intimidating … but it turned out just right. The subtle flavor is the perfect crowning touch to this beauty bread. Thank you for inspiring me with your amazing recipes and reigniting my enthusiam for cooking. After 45 years of marriage, cooking had become an unwelcome obligation, but now I get inspired each day by visiting your website and learning from you. Thank you, thank you.

    • Gemma Stafford on October 12, 2017 at 2:44 am

      Hi Pamela,
      Thank you for this very kind assessment of this recipe, I appreciate it.
      I am delighted that you are getting back to the kitchen, it is a common theme here with Bold Bakers, tired of cooking after a long time feeding loads of people!
      The trick, I think, is to change what you cook, adjusting to your new family size, and this is often just one person, sadly. This is where the mug recipes come in too.
      I think baking is also a ‘mindful’ activity, and it is what makes it such a great hobby. Sharing the bounty also give us a boost, so good for us, I think!
      Carry on baking, it will be appreciated,
      Gemma 🙂

  16. Joanna on October 10, 2017 at 12:52 pm

    HI Gemma! 👋🏻 I now it’s been a while, 😥 but I’m back! 😉😄 And I must say, your recipes look as beautiful and as tasty looking as ever! 😋😝😂😁 HRU? Wassup?! 😎🤗 BYE! 👋🏻 😃😘😜🙂

    • Gemma Stafford on October 11, 2017 at 3:26 am

      Joanna, I am great, I hope you are too!
      Stay tuned, lots of recipes to come,
      Gemma 🙂

  17. Kate on October 10, 2017 at 10:55 am

    Hi Gemma, thank you for this recipe! I made this last night and substituted melted butter for the oil. This is so most and tasty! I had to bake it for 20 minutes longer than your recipe called for but it’s probably the butter sub as well as my oven. Fantastic!! Will be making this over and over.

    • Gemma Stafford on October 11, 2017 at 3:29 am

      Thank you Kate, for this great review of this recipe, and also for your tips and tricks!
      Every day is a school day here, always glad to get your input,
      Gemma 🙂

  18. Laura Jenkins on October 9, 2017 at 11:15 am

    Thanks! I was just wondering what to do with the leftover cup of pumpkin from the can! Now I know 🙂

    • Gemma Stafford on October 9, 2017 at 11:23 am

      There you go Laura, anything but waste it I say!
      Gemma 🙂

      • Laura Jenkins on October 14, 2017 at 1:25 pm

        It was the best pumpkin bread I ever made! I didn’t have powdered sugar, so I just drizzled some maple syrup on it. And it was delicious by itself!

        • Gemma Stafford on October 15, 2017 at 12:17 pm

          Good for you Laura, I am really happy to hear this, well done, and sometimes simple finishes are best,
          Gemma 🙂

  19. Jacqua on October 9, 2017 at 11:09 am

    Looks Yummy. I like the Glaze I will have to try that. I use the cream cheese frosting on mine.
    My Pumpkin bread I pretty much the same as yours except I instead of milk I use 1/3 cup of fresh orange juice with 1 TBS grated orange zest I also add 1/8 tsp ground clove along with 1 cup of chopped pecans. But again yours too looks yummy

    • Gemma Stafford on October 9, 2017 at 11:25 am

      Wow Jacqua, that sounds really lovely, I will have to try it. orange zest is a perfect match with spice, very inviting!
      Gemma 🙂

      • Jacqua on October 11, 2017 at 8:38 am

        I’ve been making this recipe for many, many years it’s my family most requested Thanksgiving recipe that and my Artichoke rye bread dressing. If I don’t make these I don’t think my guest would show up LOL!

        • Jacqua on October 11, 2017 at 9:02 am

          I hope you don’t mind me sharing my recipe below, if it’s problem by conflicting with your recipe then feel free to delete it.

          My Pumpkin Bread (1 Bread Pan)
          1 cup pumpkin puree filling ( the puree not the ready made filling)
          1/2 cup good Olive oil
          1/2 cup chopped Pecans (the nuts are optional)
          1 teaspoon good pure vanilla extract
          1/4 cup fresh orange juice
          1 tablespoon of orange zest
          3/4 cup granulated sugar
          2 cups all-purpose flour
          1/2 teaspoons baking powder
          1 teaspoon baking soda
          1/4 teaspoon sea salt
          1 teaspoon ground cinnamon
          1/4 teaspoon ground nutmeg
          1/8 teaspoon ground cloves
          1/4 teaspoon ground ginger
          1. Heat oven to 350° F. Spray Pam in a 9-by-5-inch loaf pan I prefer a Glass Loaf pan over metal
          2. In a large bowl, combine the pumpkin pie filling, oil, Pecans, orange juice, orange zest and vanilla.
          3. In a separate bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. With large spoon slowly stir the flour mixture into the pumpkin mixture, combine all ingredients by hand but don’t over stir
          4. Pour into the prepared pan. Bake for 60 to 65 minutes let cool then Use a knife to loosen the bread from the pan. Once cooled you can eat it but I like to wrap it in Foil or plastic wrap and freeze it for a day, thaw it out then slice it I like it this way because it tends to be a lot moister and the ingregents are much more flavorful. That’s just my opinion

          Cream Cheese Frosting:
          8 ounces cream cheese, room temperature
          1/2 cup unsatled butter
          1 talespoon of heavy cream
          1 1/2 cups confectioners’ sugar
          1 teaspoon of a good pure vanilla extract
          Place softened cream cheese in a mixing bowl beat until it’s smooth and well blended.
          Sift in confectioner sugar, and continue beating until smooth. Add vanilla, and stir to combine.
          I prefer slicing the pumpkin bread then putting the frosting on the side some people prefer to eat it plan because it’s just that good.

        • Gemma Stafford on October 12, 2017 at 4:28 am

          Hi Jacqua,
          thank you for sharing your recipe, it is very interesting, you clearly have a great handle on baking, and lots of visitors to eat it all up. Well done you,
          Gemma 🙂

          • Jacqua on November 11, 2017 at 11:31 am

            I feel so…. dumb I messed up my owe Pumpkin Bread recipe that I posted here can you delete the recipe or add an important ingredient to it I forgot the eggs I mean really what was I thinking. I just retyped a few of my recipes not long ago this was one of them.
            When I pulled out the recipe and started using it I thought “Humm somethings not right” but like a numb skull I ignored myself and continued the recipe I didn’t realize what I did wrong until AFTER!!! I baked it. LOL! I mean yuk!!!
            OK here’s what I missed,
            2 eggs slightly beaten goes into the wet ingredients

          • Gemma Stafford on November 12, 2017 at 3:18 am

            Ah! I know how you feel, this happens to me too! I will find it if I can, but it will work without the eggs too.
            Thank you for letting us know,
            Gemma 🙂

  20. Shruthi Achut on October 9, 2017 at 10:24 am

    I have a small request… Could you please post a picture of the batter before adding flour mixture and after adding flour mixture ? It will be very helpful to get to have a look at the batter consistency.
    Thanks again 🙂

  21. Shruthi Achut on October 9, 2017 at 10:15 am

    Hi Gemma,
    Good morning 😀 . This is such a pleasant surprise! Firstly because I didn’t think there’d be a recipe upload today, and secondly I just tried my first ever pumpkin bread earlier today 🙂 .
    Anyways, I found out the problem with my pumpkin puree. It was made from undercooked pumpkin. I had not bothered to fully roast my pumpkin. Thus, the puree made from it gave the pumpkin spice latte a very yucky flavor.

    I used the remainder of that puree to make pumpkin bread today, and it did not turn out good. Was all wet and sticky in the centre.
    Thanks for this recipe. I will try out your recipe after two weeks and let you know how it turns out.
    Many thanks and Love,

    • Gemma Stafford on October 9, 2017 at 11:38 am

      Hi Shruthi,
      That is great, you figured it out. The flavor of pumpkin changes when it is properly baked, sweetens up, and almost caramelizes. This is what really makes it a popular thing at this time of year.
      Butternut squash can also be treated as pumpkin, in face a lot of commercial pumpkin pie filling is made with this.
      Great that you got there, you are such a great cook, and there is no such thing as failure when you learn, and teach us too. Thank you for letting me know,
      Gemma 🙂

      • Shruthi Achut on October 10, 2017 at 9:59 am

        Thank you Gemma 🙂 . You’re really sweet 😀
        I have a question regarding your digestive biscuits. I was wondering if I could cut down a little bit of the butter and use three flax eggs instead ? That is to make it more healthy.
        Could I use flax eggs as an egg substitute in the crazy cookie dough too ? To increase the nutrition value ? Previously I had just either left the eggs out or had used condensed milk.
        Please do let me know. And Thanks 🙂

        • Gemma Stafford on October 11, 2017 at 3:32 am

          Hi Shruthi,
          Yes! I think this will be a great addition to the digestive biscuits, it will do two things, bind them and add the nutritional value.
          Yes, flax eggs are a great addition to an enriched dough, do try it!
          Remember Chia seeds make a good egg substitute too, remember they need to be ground in order to work,
          Gemma 🙂

          • Shruthi Achut on October 11, 2017 at 4:16 am

            Thanks 😀 . I’ll try them out this weekend then.

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