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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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4.43 from 108 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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201 Comments

Write a Comment and Review

  1. Kathleen Harrington on November 2, 2018 at 12:27 pm

    Can I add chocolate chips?

    • Gemma Stafford on November 3, 2018 at 4:45 am

      Hi Kathleen,
      Yes, if you wish! Chocolate chips hold up well in any bake as they are formulated to do so.
      Good to have you baking with us,
      Gemma 🙂

  2. Eileen on November 1, 2018 at 10:02 am

    Hello Gemma, I am posting this for the second time hoping that I will get a reply this time. Would it be possible to replace maple syrup with agave instead? Thank you

    • Gemma Stafford on November 1, 2018 at 4:33 pm

      Hi Eileen,

      yes absolutely use agave syrup instead of maple. That will work well.

      Best,
      Gemma.

  3. Beth on October 31, 2018 at 4:33 pm

    Hi Gemma! I’m a newcomer to your site. I saw this on Facebook and felt so inspired to bake! I modified the recipe in a couple ways for dietary preferences: I replaced the sugar with “gentle sweet” sweetener (erythritol, stevia, xylitol blend), replaced about 1/3rd of the flour with whole wheat flour, and replaced the vegetable oil with coconut oil. The flour swap does affect the texture and gives it a bit of a heartier feel, which I like so I can enjoy for breakfast. Thanks for this great recipe and for inspiring me to bake! I made your flatbread today as well and that was also great! Next up, banana bread.

    • Gemma Stafford on November 1, 2018 at 10:23 pm

      Hi Beth,

      Welcome to my site and the community. I’m really delighted you are trying my recipes. And you are here at a perfect time because we are ramping up for the Holidays!

      P.S you will LOVE the banana bread. Also put brownies on your list

      Best,
      Gemma.

  4. Edith on October 31, 2018 at 11:34 am

    Hi Gemma,

    thank you so much for your recipe! I don’t have maple sirup…is it necessary or can I use anything else instead?

    Best,
    Edith

    • Gemma Stafford on November 1, 2018 at 8:30 am

      Hi Edith,

      You can use just powdered sugar and a little milk and that will work well. Just a drop of milk until you get the consistency you want.

      Best,
      Gemma.

  5. Eileen on October 30, 2018 at 11:24 am

    Hello Gemma, would like to know if it is possible to substitute the maple syrup with agave instead? And from the comments above, many ppl changed to sour cream instead of oil. Would it be the same amount; 115g?

    Side note, I use a lot of your recipes and they always turn out great so no doubt this would too. Thank you, for bolding ppl up for baking. You are treasured. 🙂

    • Gemma Stafford on November 1, 2018 at 9:50 pm

      Hi Eileen,

      I think I answered you earlier today, but incase I didn’t yes you can use the exact same measurement of agave syrup.

      I’m really glad to hear you like my recipes. We have a lot still to come this holiday season so stay tuned!

      Best,
      Gemma.

  6. Amber on October 28, 2018 at 8:30 pm

    If you love fall, then you will fall in love with this recipe. I couldn’t find any of the small pumpkins at my local shop, so I used the large Halloween pumpkins for purée. I literally pulled it off my front porch. I also made it in cupcake tins to shorten the baking time. Love love love.

    • Gemma Stafford on October 29, 2018 at 4:52 am

      Hi Amber,
      Haha! one way to save the food that pumpkin is!
      Many of the large pumpkins are grown for show, really wet and stringy. Your one clearly was not! Well done you, thank you for sharing this idea with us.
      Butternut squash is often used in commercially produced pumpkin puree. Many places in the worlds do not have a tradition of baking with pumpkin, so this is a great alternative for them.
      Thank you for being in touch,
      Gemma 🙂

  7. Juliade on October 28, 2018 at 4:55 pm

    Hey Gemma can I use almond flour instead or I use pumpkin in your keto bread recipe

    • Gemma Stafford on October 29, 2018 at 4:46 am

      Hi Juliade,
      I am not too sure what you mean!
      Coconut flour is suggested for this recipe. It is difficult to swap this out directly as it absorbs liquids in a totally different way to other flours and the quantities will be different. That will be a different recipe. You really cannot so much use almond flour as a single flour in a recipe, unless the recipe is designed to take it. (https://www.biggerbolderbaking.com/gluten-free-banana-bread-low-carb/) this recipe will give you the idea, read through a few to see how you can adjust to your taste.
      I hope this helps, it is a learning curve,
      Gemma 🙂

  8. mark roshani on October 28, 2018 at 3:42 pm

    Hi Gemma,
    do you know how to make chocolate milk?
    I bet you will life drinking it!
    but do you have any egg tips?

  9. Ashley on October 28, 2018 at 2:42 pm

    How long can this keep fresh? Do I refrigerate it or leave it on the counter? What about the butter in the glaze, will it spoil? So excited to make this recipe!

    • Gemma Stafford on October 29, 2018 at 4:09 am

      Hi Ashley,
      You always have to consider your own room temperature when storing baking out of the fridge. When I was growing up in Ireland we hardly ever needed to use the fridge to store baking, even the butter would remain solid for most of the year on the counter, if we left it out. The indoor temperature without heating rarely goes over 20C.
      So, this is what you need to consider. All dairy is vulnerable to spoiling, if your room temperature is high then refrigerate. Remove to the room about 30 minutes before serving for best flavor.
      I hope this helps,
      Gemma 🙂

  10. Fatima on October 28, 2018 at 12:50 am

    Can I use rice bran oil in chocolate cake ??? Plsss answer

    • Gemma Stafford on October 28, 2018 at 7:16 am

      Hi there,
      I do not get that product here. However it is an oil, and as such you should get great results using this in your baking.
      If you are substituting oil for butter you should reduce the amount by about 1/3.
      I hope this is of help,
      Gemma 🙂

      • Fatima on November 6, 2018 at 8:01 am

        Oh that’s great then I did make it and it turned out super moist…
        I follow your recipes they always work..thank youu soon much!!
        Love from India..

  11. Cathy Gliewe on October 27, 2018 at 6:23 pm

    Great recipe! But I didn’t have everything on hand so I replaced 1/4 cup of white sugar with brown sugar and used coffee creamer for the milk!! And the bread is wonderful!!! Thanks for posting so many super recipes, and the videos are very helpful and fun to watch!!

    • Gemma Stafford on October 28, 2018 at 6:35 am

      Hi Kathy,
      This is what I love to hear! Well done you. We must not be put off by limitations, forge ahead, when you have an idea of what will work as a substitute then all will be well.
      thank you for letting us know, it will inspire other bakers to be BOLD!
      Gemma 🙂

  12. Myra Rahman on October 27, 2018 at 2:28 pm

    Hi Gemma. I have been looking for a pumpkin bread recipe and thank you for it. I really want to make it but I haven’t tried pumpkin before so what would you say it tastes like?

    • Gemma Stafford on October 27, 2018 at 3:11 pm

      hum, it kinda taste the way carrot cake tastes. it’s different but you love it 🙂

      With all the spices and sugar it tastes like Christmas.
      Gemma.

  13. Kerry on October 27, 2018 at 10:23 am

    I can not bake to save my soul. I decided I was going to try this recipe anyway and I am so thrilled! It turned out perfect and I followed everything to the letter except I did substitute sour cream for the oil. Even the cooking time was bang on. Thank you so much for this recipe Gemma my family will think I bought it from someone else lol.

    • Gemma Stafford on October 28, 2018 at 5:59 am

      Hi Kerry,
      Now you know that you can bake! My mum used to tell us that if you can read you can bake, and she was right. It is all about following the recipe, and substituting in a sensible way. Well done you, now you can go on to other recipes, you will be a really Bold Baker,
      Gemma 🙂

  14. JulesK on October 27, 2018 at 3:14 am

    Hi Gemma. Sorry for the odd question, but do you know if a British cooking pumpkin is the same as a sugar/pie pumpkin? I badly want to try and make your puree so I can make this recipe. Yet I cant find a tin of puree or sugar pumpkin anywhere. Sainsburys do a small cooking pumpkin but none of the staff seem to know if its the same thing. Thanks in advance 🙂

    • Gemma Stafford on October 28, 2018 at 5:01 am

      Hi Jules,
      Actually an odd fact! Much commercially produced pumpkin puree is actually made with butternut squash! Odd, I know, but it is what is generally used.
      Some companies in the US grow their own for this purpose too, but the butternut squash works well too. It is smooth and not too wet.
      The little sweet ones we get here in the US are generally not so available elsewhere, this is I think because there has never been that pumpkin pie tradition, or indeed a Thanksgiving tradition around the world, pity that!
      The very large ones we get in Ireland for Halloween are not great for eating, stringy, watery and bland. These are generally grown to be carved for Halloween, not eaten, which is a shame really!
      Not much help Jules! you may be luckier in some of the small specialist greengrocers, but do try the butternut squash, it is good,
      Gemma 🙂

      • JulesK on October 29, 2018 at 7:39 am

        Thanks Gemma. I will go hunting, still determined to make this before Halloween 🙂

        • Gemma Stafford on October 30, 2018 at 3:41 am

          Hi Jules,
          Great, I am sure there will be some, somewhere!
          Thank you for being in touch,
          Gemma 🙂

          • JulesK on October 31, 2018 at 12:53 pm

            Sorry, Just wanted to update you. I ended up making the bread with the British Cooking Pumpkin and it was perfect. I had to let the water drain to allow the puree to be thicker but other than that it was easy using your tips. The bread is amazing and made just in time for Halloween. I gave some to our friends before trick or treating & they loved it too. Thank you for all your help xx

            • Gemma Stafford on November 1, 2018 at 4:49 pm

              I’m really delighted to hear that!!! Thanks for trying it out 🙂

              Best,
              Gemma.



  15. Parul Malik on October 26, 2018 at 11:34 am

    Hi Gemma,

    I am new to baking; can you suggest for all your bread baking recipes what is the size of baking tin (goodcook brand).
    Which i can purchase for all your bread recipes.
    Also can you share the links for healthy breads – using wheat flour or spelt flour.
    Awaiting your reply 🙂

    Thanks
    Parul Malik

    • Gemma Stafford on October 28, 2018 at 3:52 am

      Hi Parul,
      as you can imagine I have lots of pans in all shapes and sizes. (https://www.amazon.com/shop/gemmastafford) in this link you will find a number of really useful pans. The loose bottom set will be great for many recipes, the loaf pan endlessly useful, and a silicon pan can be use both in the microwave and in the main oven. If you had to have just one then I think the spring form/loose bottom pans will serve you well for a really long time, for all sorts of bakes. A good buy for you,
      Gemma 🙂

  16. Kerry on October 26, 2018 at 10:55 am

    Can we use brown sugar rather than white sugar for this pumpkin bread recipe?

    • Gemma Stafford on October 27, 2018 at 3:12 pm

      Yes Kerry, you can absolutely use brown sugar. It will be really nice in this recipe.

      Best,
      Gemma.

  17. Sharifah on October 25, 2018 at 11:54 pm

    Gemma, whenever i bake cakes, they always turned out to be burn. Do you have any tips on preventing the cake from burning?😅 And, did you turn on the oven’s fan while baking cakes?

    • Gemma Stafford on October 27, 2018 at 5:11 pm

      Hum, Honestly that sounds like an oven issue and not anything you are doing.

      Have you check the temp of your oven with a thermometer? Also bake in the middle or top shelf of the oven, not the bottom shelf.

      Best,
      Gemma.

      • Sharifah on October 27, 2018 at 7:59 pm

        Okay, thanks Gemma🙂

  18. Vanessa on October 25, 2018 at 12:16 pm

    Could this be baked in a cake pan to make squares instead?

    • Gemma Stafford on October 27, 2018 at 7:22 am

      It sure can! Just use roughly the same size and it will be grand. I hope you enjoy, Vanessa! 🙂

  19. Karen Weiman on October 25, 2018 at 11:16 am

    When you glaze the bread while in the pan, how do you turn it out without ruining the smooth glaze?

    • Gemma Stafford on October 27, 2018 at 12:58 pm

      The glaze sets Karen so it will be easy to move. Lining your tin means you will be able to pull the loaf out easily.

      Best,
      Gemma.

  20. Nat on October 25, 2018 at 11:15 am

    Hi Gemma, if I want to glaze 2 loafs do I just double all the glaze ingredients? I would like for it to be a thin glaze, so I’m not sure how the butter affects that.

    • Gemma Stafford on October 27, 2018 at 12:59 pm

      Yes, Nat Double the recipe. If you want just a thin glaze however maybe just make 1 times the recipe and use it over the 2 loaves.

      Best,
      Gemma.

  21. Erika Cronje on October 25, 2018 at 10:58 am

    Gemma you are one of my favourite baking sites. Your recipes are easy and delicious and I love your no nonsense approach 🙂

    • Gemma Stafford on October 27, 2018 at 7:23 am

      Thanks a million, Erika. I really appreciate you being part of the Bold Baking Community! 🙂

  22. Helen on October 25, 2018 at 9:00 am

    Hi Gemma, two good substitutes for pumpkin puree are Sweet Potatoes and Butternut Squash, as you probably already know. They are similar in texture and taste. Thanksgiving, I will make my sweet potatoes and butternut squash dish, sprinkled with cinnamon a light touch of ground nutmeg, butter and brown sugar sprinkled on top, so good.

    • Gemma Stafford on October 27, 2018 at 12:49 pm

      Thanks a great tip, thanks Helen. I’m going to admit I have had sweet potato casserole. I’ll have to try it at some stage :).

  23. Tracy on October 10, 2018 at 8:38 am

    Delicious. My new pumpkin bread and muffin recipe.

    • Gemma Stafford on October 10, 2018 at 8:50 am

      Hi Tracy,
      i am really happy to hear this, thank you for letting me know,
      Gemma 🙂

  24. Patasticks on October 1, 2018 at 10:10 am

    Your thoughts on changing out the milk for orange juice, same among?

    • Gemma Stafford on October 1, 2018 at 3:29 pm

      Hi there,
      I do not see a reason not to do this! It could be really nice. I think it will give a different texture to this recipe, but still be good.
      Let me know if yuo try it,
      Gemma 🙂

  25. Pat on October 1, 2018 at 10:02 am

    How much pumpkins puree for your bread recipe? How about adding raisins? Maybe 1/3 cup? Thanks love your recipes!

    • Gemma Stafford on October 1, 2018 at 8:05 pm

      Hi Pat,

      Sorry, for some reason there has been a mistake in the recipe. I have fixed it there now.

      1 cup (8oz/225g) pumpkin puree
      Yes, a 1/3 cup of raisins would be a really lovely addition.

      Best,
      Gemma.

  26. Angela on August 19, 2018 at 6:46 am

    i had trouble with the icing being too runny so I put the butter into the fridge after cooking it to let it get hard. Then put it in my mixer with sifted icing sugar and maple syrup and let it mix until it was smooth. This worked really well when I made mini cupcakes with this recipe for a family gathering. Made about 40 little cupcakes and I piped a small rosette of the icing on top. Everyone loved it. Bake at 350F for 12 minutes.

    • Gemma Stafford on August 20, 2018 at 3:50 am

      Hi Angela,
      You see that makes me happy! You had an issue, and you sorted it out, then you told us about it. this is a great help to other Bold Bakers. the thing is to persevere! Well done you,
      Gemma 🙂

  27. Joys on August 13, 2018 at 9:05 pm

    Hi Gemma love all you recipes, was wondering would substituting stevia instead of sugar work with the breads pumpkin, zucchini. Etc? Thanking you in advance 🙂

    • Gemma Stafford on August 14, 2018 at 2:08 am

      Hi Joys,
      Yes, it will work as a sweetener. Sugar in a recipe does more than sweeten the food, it also helps to hold ingredients together, and to brown, crisp etc.
      Stevia will not caramelize, so your bake may be pale in color, but other than that it will be good. I think in this recipe it will not need bulking out.
      New age sweeteners have a combination of stevia/monk fruit and an alcohol sugar, such as xylitol or erythritol which have bulk, and which will caramelize. There are number of brands now, we like this one (https://amzn.to/2OEpv8y) but there are others to, including swerve/truvia.
      Do a little research into these, they will be a huge help to you,
      Gemma 🙂

  28. Karen L Kilpatrick on August 7, 2018 at 10:07 am

    Hi Gemma: Been awhile since I’ve had some health issues but I’m bake to baking again. YAY!!! I’m not a big fan of icing on quick breads so I added white chocolate chips along with substituting sour cream for the oil as William suggested. Beyond YUMMY!!!! Thanks to all.

    • Gemma Stafford on August 8, 2018 at 9:36 am

      That sounds amazing, great job, send us a photo next time!

  29. Lexi on July 28, 2018 at 6:07 pm

    Is there a video that I don’t see?

    • Gemma Stafford on July 30, 2018 at 5:57 pm

      Not for this recipe, Lexi. But I will be making a video soon for the fall

      🙂
      Best,
      Gemma.

  30. 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 🙂

  31. 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 🙂

    • Kerry on October 26, 2018 at 10:37 am

      William did you use the exact same amount of sour cream as oil?

  32. 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 🙂

  33. 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 🙂

  34. 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?

  35. 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.

      Gemma.

      • 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 🙂

  36. 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
    Tanks😉

    • 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.
      Gemma.

      • 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 🙂

  37. 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,
      Gemma.

      • 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.

          Gemma.

  38. 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 🙂

  39. 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 🙂

  40. 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!

  41. 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 🙂

  42. 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 🙂

  43. 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.
      (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) 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 🙂

  44. 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 🙂

  45. 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 🙂

  46. 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 🙂

  47. 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 🙂

  48. 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 🙂



  49. 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 🙂
    Shruthi

  50. 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,
    Shruthi

    • 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 🙂
        Shruthi

        • 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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