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The Very Best Pumpkin Bread Recipe

A moist and easy to make pumpkin bread for beginners! This recipe is the very best pumpkin bread recipe. It is super moist and even better the second day!

Course Breakfast, brunch, Dessert
Cuisine American
Keyword pumpkin, pumpkin bread, quick bread
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8


  • 2 large eggs beaten
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar, packed I use light, but dark works as well
  • 1/2 cup canola or vegetable oil
  • 1 cup pumpkin (see recipe notes)
  • 3 tablespoons frozen orange juice concentrate (softened) or pureed fruit not orange juice, just frozen concentrate, do not mix with water!
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt

optional ingredients:

  • 1 cup chocolate chips, tossed with 1 tablespoon flour
  • ½ cup nuts, chopped
  • ½ cup golden raisins, Craisins or dried cherries


  1. Generously grease and line a 1 lb loaf pan (8.5x4.5 inches) and place rack in middle of oven. If your oven cooks on the hot side, lower the rack one level. Preheat oven to 350 degrees at least 15 minutes before baking.

  2. Beat eggs and sugars together in a large mixing bowl. Add oil to the egg and sugar mixture. Mix well.

  3. Add pumpkin, orange juice concentrate or fruit puree and mix again until smooth. 

  4. Add all dry ingredients to the bowl. Mix together just until the flour dissapears. Do not over mix! 

  5. Fold in any optional ingredients such as chocolate chips, nuts or raisins. 

  6. Pour batter into greased and lined loaf pan. Bake at 350 for about 50 minutes or until toothpick inserted in center comes out clean.

Recipe Notes

  • I often puree frozen mangoes and add three tablespoons to the batter if I don't have frozen oj on hand in my freezer. Let the fruit thaw, then blend until smooth. 
  • I highly recommend Libby's brand pumpkin.  I have tried several different brands in the past and have found Libby's to be the most consistent with texture, taste and color. Make sure to purchase pure pumpkin, NOT pumpkin pie filling (which is a mixture of ingredients for ready to make pie). Also this recipe calls for one cup, not one can! 
  • If you do not have brown sugar, you may use white or granulated sugar. 
  • If you live in a humid environment (tropical, usually above 60-70 percent humidity)  reduce the egg by one tablespoon, and add 3 tablespoons all purpose flour to the batter. You may also need to increase bake time. 
  • I use a mixer for the wet ingredients, and mix the dry ingredients in by hand using a large spatula. 
  • To line the loaf pan, place the pan on a sheet of parchment paper, use a pen to outline the bottom of the pan, Cut the parchment and place in bottom of pan. You may also line the entire inside of the pan with parchment and spray before filling with batter (see last photo). 
  • If the loaf starts to get too dark, loosely cover with foil until done.