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

Gemma’s Best Ever Pumpkin Bread

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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.


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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4.34 from 69 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
 

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.

Course: Dessert
Cuisine: Dessert
Servings: 1 loaf
Author: Gemma Stafford
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
  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. Butter and line a 9×5 Non-stick Loaf Pan with parchment paper. Pour mixture evenly into loaf pan.

  4. 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
  1. As the bread cools, make your glaze. In a small saucepan or in the microwave gently melt the butter.

  2. 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.

  3. 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).

  4. Cut into slices and enjoy! Store in an airtight container at room temperature for up to 3 days.

Watch the Recipe Video!

Recipe Notes

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

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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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134 Comments

Write a Comment and Review

  1. Laurie on November 9, 2018 at 5:04 pm

    Gemma, I like to bake and freeze bread for a later date. Can this bread be frozen and then glazed before serving?

    • Gemma Stafford on November 11, 2018 at 5:26 pm

      Absolutely Laurie. It freezes really well. Keep it in the freezer for around 4 weeks.

      Best,
      Gemma.

  2. Letty Padilla on November 6, 2018 at 2:34 pm

    Hello Gemma. I am so looking forward to trying this. Can butter or applesauce be used to substitute the oil?

    • Kevin Kurtz on November 6, 2018 at 8:08 pm

      Yes absolutely you can use apple sauce instead of oil 🙂

      I hope you like it.
      Gemma.

  3. Tina Barber on November 4, 2018 at 8:28 am

    My oven stopped working 15 minutes into baking this bread, can I finish baking in the microwave?

    • Gemma Stafford on November 4, 2018 at 8:23 pm

      oh Tina!!! hum, technically it will cook if you put it in the microwave.

      Preferably you could put it in another oven 🙁

  4. Ari on November 3, 2018 at 7:54 pm

    Incredible!! I made this for my family and we ate the whole thing in 2 days even though some of us are on a diet. Thank you, Gemma, for another amazing recipe!

    • Gemma Stafford on November 4, 2018 at 4:55 am

      Hi Ari,
      This is a good recipe, and somehow it seems to not be too unhealthy, even for the dieters! We all need a little treat every now and again!
      Thank you for being here with us,
      Gemma 🙂

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